Gingerbread Snack Cake is bite sized but is not small on flavor. There’s fresh ginger, ground ginger, cinnamon, and nutmeg in this delicious, bite-sized snack cake.
I am all about the gingerbread for the holidays. Actually, I could pound some gingerbread all year. In the cookie world, it’s peanut butter, gingerbread, and then oatmeal raisin to round out my top three.
Yes, I realize this is cake. For the cake world, it’s the darkest chocolate cake you can make with the darkest chocolate frosting you can make. And please just a thin layer of frosting. I’m not one of those people. The less the better in my book. I want to taste the cake.
After that it’s gingerbread cake with a nice and light cream cheese frosting then it’s either a carrot or spice cake. They’re pretty much the same in my book. Also, with a cream cheese frosting.
So, as you can see, I’m totally #teamgingerbread. I even have a Pinterest board for all things gingerbread. It only gets love once a year, for the most part. Because people don’t share things that are gingerbread outside of the holiday season. Maybe I’ll change that and make some gingerbread goodies throughout the year!
I have had this gingerbread snack cake on the menu for a while. Since last year I think. For whatever reason, it didn’t get made last year. But I wanted to make sure I made it this year. Because classic gingerbread cake is something that just makes the holidays so much better.
As you can see, this is a dark gingerbread cake. It’s the combination of the molasses along with all the cinnamon and nutmeg that goes into this cake. Mainly the combination of the cinnamon and molasses. And the type of molasses, I’m sure. I always use the standard brand at the grocery store.
However, while I was climbing around in the pantry, I did find a jar of sorghum from a farmer’s market. I was tempted to use that, but I think I’ll hang on it and use it for some biscuits. I may make some biscuits this holiday season and that would really bring home the comfort food for the season for me.
While they taste similar, they’re not the same thing.
Sorghum is from the sorghum plant whole molasses is the byproduct of making sugar. The first boil of the sugar is molasses. Then it gets boiled again. Not sure what that produces, but it’s the third boil that makes black strap molasses. Just thought I’d throw in some schooling for ya.
And a little more schooling about gingerbread. Gingerbread was originally just preserved ginger until about 2400 BC. That’s when hard cookies made of ginger surfaced. Sometimes they were gilded with gold and in the shapes of animals, kings, and queens. Of course, it was a very popular queen, Elizabeth I, that started the trend of decorating the cookies. She had some fashioned after people in her court.
Of course, that explains the cookies, but what about the cake? It’s history isn’t as defined other than to be lumped in with the hole gingerbread trend in general. Gingerbread came to the Americas with the settlers. And since molasses was cheaper than sugar, gingerbread gained popularity. Not to mention molasses makes for a moister cake.
And that’s definitely true! This is a moist gingerbread snack cake. No, the hubs didn’t have a piece. But I did have like three pieces. Of them sat on my desk for a few hours and while the outside was crispy, the inside was just as moist. I hope there’s still some when I go back into the office Thursday.
Remember, I told you I loved gingerbread, right?
Now, if you want to make this a gingerbread bundt cake instead of a snack cake, I’d double the recipe. As you can there, there’s not a lot of cake in that 8×8 pan there. And you’d have to double the frosting, too. Which is rather simple and rather delicious if I do say so myself.
This is one of the best snack cake recipes I’ve made. Granted, I haven’t made that many, but this is up there with the pumpkin snack cake. It might even top that snack cake recipe. It ties with the banana snack cake with peanut butter glaze because peanut butter. Peanut butter trumps just about everything in my book. But I know some who would say otherwise.
You can see the light coating of cream cheese frosting on there. For me, it was the perfect amount. For others, they might want a little more. Or like a lot more. If we had store bought cake, I’d scrape the icing of my pieces for the most part. Then Dad would scrape my icing onto his plate.
Yes. That is a tiny piece of cake on the plate.
I don’t have tiny plates. They’re called saucers if I have something that small. This is one of the smallest plates I have in my arsenal. But this is a snack cake. Yes, you can cut yours bigger if you want. But this snack cake is meant to be a few bites. Yes. I did say I had like 3 pieces. But only 2 were on the same day.
See how dark that is? And check out that crumb! I did the one thing I’ve never done with cake, but always hard about. And I’ve even heard that pastry chefs do this, too. I combined the flour with the butter.
Yes! I put the flour and butter together in the mixture.
You do that with biscuits and scones and pastry dough. I’ve never heard of it with cake. But I read one recipe a long time ago. And then I read another one just recently looking up gingerbread cake recipes. Just one. All the others had the butter and sugar creamed together.
I tried it. And it made for the lightest and most moist cake. This combined with the molasses made for an even moister cake. If that was even possible. I’m here to tell you that this gingerbread snack cake is one of these best cake recipes I’ve made. So, I hope you try it this holiday season. You won’t be disappointed.
For the cake:
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 tablespoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup diced, cold butter
- 3/4 cup molasses
- 1/2 cup brown sugar
- 1 large egg
- 1 cup milk
- 1 teaspoon freshly grated ginger
For the frosting:
- 8 ounces cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- Preheat oven to 350.
- Place in the bowl of a stand mixer along with the next 7 ingredients (baking powder through salt). Stir with the whisk attachment until combined.
- Sprinkle the butter cubes on top of the flour mixture. Beat with the whisk until a coarse meal texture forms.
- Combine the molasses with the brown sugar, egg, milk, and fresh grated ginger.
- Switch to the paddle attachment and slowly add the molasses mixture to the flour mixture until the mixture is light brown and smooth.
- Coat an 8x8 pan with cooking spray (or butter and dust with flour). Pour the gingerbread into the pan and bake at 350 for 30 to 35 minutes or until a toothpick inserted in the center comes out mostly clean.
- While the cake cools combine the cream cheese with the remaining ingredients in a bowl and beat with a hand mixer until creamy.
- Once the cake is cooled, spread the frosting on top. Refrigerate until ready to serve.
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 254Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 42mgSodium 231mgCarbohydrates 35gFiber 1gSugar 21gProtein 4g
Welcome to #ChristmasSweetsWeek 2020! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 21 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!
Enjoy these #ChristmasSweetsWeek recipes from our bloggers:
Pastry and Dessert Recipes
Gingerbread Cupcakes by Magical Ingredients
Gingerbread Snack Cake by A Kitchen Hoor’s Adventures
Instant Pot Gingerbread Cheesecake by Kate’s Recipe Box
Salted Chocolate Chip Cookies by The Nifty Foodie
Toffee Chip Cookies by Kathryn’s Kitchen Blog