Name: Classic Gingerbread Snack Cake (Perfect with Coffee in January)
Prep time: 20 min
Cook time: 35 min
Total time: 3 h 55 min
Cuisine: American
Ingredients: 2 cups (250g) all-purpose flour (spooned & leveled); 1 teaspoon baking soda; 1 and 1/2 teaspoons ground ginger; 1 and 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 3/4 cup (180ml or 225g) unsulphured or dark molasses (do not use blackstrap; preferably Grandma’s brand); 3/4 cup (180ml) hot water (about 100°F / 38°C); 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature; 1/3 cup (67g) packed light or dark brown sugar; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; 8 ounces (226g) full-fat brick cream cheese, softened to room temperature; 2 Tablespoons (28g) unsalted butter, softened to room temperature; 1 and 3/4 cups (210g) confectioners’ sugar; 1 teaspoon pure vanilla extract; small pinch each of ground cinnamon, ground ginger, and ground cloves; optional: sprinkles and/or sugared cranberries for garnish

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If you’re craving that cozy, spiced treat to warm you up on chilly days, look no further than this Classic Gingerbread Snack Cake (Perfect with Coffee in January). It’s a wonderfully soft, fragrant cake that balances rich molasses and aromatic spices like cinnamon, ginger, and cloves, creating the ultimate comfort dessert you’ll want to savor with your morning brew or afternoon coffee. Whether lightly dusted with confectioners’ sugar or lavishly topped with a luscious spiced cream cheese frosting, this cake brings all the warmth and joy of the season right to your kitchen table.

Classic Gingerbread Snack Cake (Perfect with Coffee in January) - Recipe Image

Ingredients You’ll Need

Before you start mixing, let me tell you: the ingredients for this Classic Gingerbread Snack Cake (Perfect with Coffee in January) are simple but mighty. Each element plays a key role in providing the cake’s tender crumb, deep flavor, and beautiful color, so grabbing quality staples will make all the difference.

2 cups all-purpose flour: This is the base that gives structure and crumb to your cake, so make sure to spoon and level for accuracy.
1 teaspoon baking soda: Helps the cake rise and gives it just the right lift without being too dense.
1½ teaspoons ground ginger: The star spice that infuses warmth and that classic gingerbread zing.
1½ teaspoons ground cinnamon: Adds sweetness and complexity, complementing the ginger perfectly.
¼ teaspoon ground cloves: A little goes a long way to add a subtle, sophisticated depth.
¼ teaspoon salt: Enhances the other flavors and balances the sweetness.
¾ cup unsulphured, dark molasses: The rich, robust heart of the cake—don’t swap with blackstrap as it’s too bitter.
¾ cup hot water: Helps dissolve the molasses and blend ingredients smoothly, resulting in a tender crumb.
½ cup unsalted butter, softened: For moistness and a velvety texture.
⅓ cup packed light or dark brown sugar: Adds a touch more molasses flavor and depth, enhancing the overall sweetness.
1 large egg: Binds everything together while adding richness.
1 teaspoon pure vanilla extract: Rounds out the spice profile with delicate sweetness.

How to Make Classic Gingerbread Snack Cake (Perfect with Coffee in January)

Step 1: Prepare Your Pan and Ingredients

First things first, preheat your oven to 350°F (177°C) and position the rack in the lower third. Grease your chosen pan, whether it’s a 9-inch springform, square, or rectangular, so the cake pops out easily. Meanwhile, whisk together all the dry ingredients—flour, baking soda, and spices—in a medium bowl to evenly distribute those beautiful flavors throughout.

Step 2: Blend Molasses and Water

In a separate bowl or measuring cup, whisk your dark molasses into the hot water. This helps mellow out the molasses and blends it seamlessly when combined with the batter. The warmth also encourages the spices to bloom, making every bite fragrant and inviting.

Step 3: Cream Butter and Sugar

Using a mixer fitted with a paddle attachment, beat your softened butter on high speed until creamy—about a minute. Then add brown sugar and keep beating for another two minutes to get a fluffy and light base. Be sure to scrape down the bowl to incorporate every bit!

Step 4: Incorporate Egg and Vanilla

Mix in the egg and vanilla extract on medium-high speed until fully combined and smooth. These ingredients boost moisture and flavor, tying everything together beautifully.

Step 5: Combine Dry Ingredients and Molasses Mixture

With the mixer set on low, alternate adding the dry ingredients and the molasses-water mixture in three additions, starting and ending with the dry. Mix each just until incorporated to keep the batter tender and prevent toughness. Finish by whisking by hand to break up any remaining lumps.

Step 6: Bake Your Cake

Pour the batter into the greased pan and bake for around 35 minutes. Use a toothpick to check doneness; it should come out clean or with a few moist crumbs but no wet batter. Cooling the cake completely on a wire rack is essential before frosting.

Step 7: Make the Spiced Cream Cheese Frosting (Optional)

Beat softened cream cheese and butter together on medium-high speed until smooth. Add confectioners’ sugar, vanilla, and a small pinch each of cinnamon, ginger, and cloves. Beat on low briefly then raise speed until creamy. Taste for sweetness and balance with a pinch of salt if needed—this frosting adds a dreamy finishing touch to your cake.

How to Serve Classic Gingerbread Snack Cake (Perfect with Coffee in January)

Garnishes

There’s something so magical about the first bite of gingerbread with a simple dusting of confectioners’ sugar—it’s understated but delightful. For a festive touch, why not add sugared cranberries or a sprinkle of holiday-themed sprinkles? If you go all in with the spiced cream cheese frosting, spreading it thick and soft really makes the cake sing.

Side Dishes

This snack cake pairs wonderfully with a piping hot cup of coffee or chai tea, especially in January when we all crave those warming beverages to chase away the cold. A dollop of whipped cream or a side of fresh fruit like sliced oranges or apples can brighten the plate with refreshing contrasts.

Creative Ways to Present

Looking to impress at your next gathering? Slice the cake into petite squares and serve them on a wooden board with cinnamon sticks and star anise scattered for an aromatic display. Or stack layers with frosting in between for a mini layer cake version that looks as stunning as it tastes.

Make Ahead and Storage

Storing Leftovers

Your Classic Gingerbread Snack Cake (Perfect with Coffee in January) keeps beautifully covered in an airtight container in the fridge for up to five days. This prevents the cake from drying out and allows the flavors to deepen, giving you even tastier bites the next day.

Freezing

If you want to keep it longer, tightly wrap the cooled, unfrosted cake in plastic wrap then foil and freeze for up to three months. When ready to enjoy, thaw overnight in the fridge, then frost just before serving for fresh flavor and texture.

Reheating

To warm leftovers, briefly microwave a slice for 10-15 seconds or heat in a preheated oven at 300°F (150°C) for about 10 minutes. This refreshes the moistness and enhances the spice aroma—delicious when paired with your favorite winter coffee.

FAQs

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend and be sure it includes xanthan gum for structure. Baking soda and spices work the same way, and the molasses flavor will still shine through beautifully.

What type of molasses should I use?

Use unsulphured dark molasses for the richest, most balanced flavor. Avoid blackstrap molasses as it can be too bitter and overpower the spices in the cake.

Can I skip the frosting?

Absolutely! The Classic Gingerbread Snack Cake (Perfect with Coffee in January) is delightful plain or simply dusted with powdered sugar. The frosting is totally optional but adds a creamy, spiced touch that elevates the cake to a special treat.

How long does it take to cool before frosting?

Cool the cake completely at room temperature on a wire rack, which usually takes about 2 to 3 hours. Frosting a warm cake can cause the frosting to melt and slide off.

Can I double the recipe for a larger cake?

Yes, doubling works well—just split the batter into two pans if needed to ensure even baking. Adjust baking time slightly if using a deeper pan, checking doneness with a toothpick.

Final Thoughts

I can’t recommend enough giving this Classic Gingerbread Snack Cake (Perfect with Coffee in January) a try this winter. It’s a timeless recipe that never fails to bring a warm smile and cozy vibes to cold days. Whip it up for yourself or surprise friends and family—one bite and everyone will be asking for seconds. Happy baking!

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Classic Gingerbread Snack Cake (Perfect with Coffee in January)

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4.1 from 27 reviews

This timeless classic Spiced Gingerbread Cake is rich with warm spices like ginger, cinnamon, and cloves, and sweetened with dark molasses for a deep, robust flavor. Its moist, dense crumb can be enjoyed plain, with a dusting of confectioners’ sugar, or adorned with an optional spiced cream cheese frosting for extra indulgence. Perfect for holiday gatherings or cozy evenings, this cake can be baked in a variety of pan shapes and sizes and serves 8 to 10 people.

Author: Mari
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 3 hours 55 minutes
Yield: Serves 8–10 1x
Category: Dessert
Method: Baking
Cuisine: American

Instructions

Prepare Oven and Pan: Adjust the oven rack to the lower third position and preheat your oven to 350°F (177°C). Grease a 9-inch springform pan, 9-inch square pan, or an 11×7-inch rectangle pan and set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined. Set this mixture aside.
Combine Molasses and Water: In a separate bowl or liquid measuring cup, whisk the unsulphured or dark molasses into the hot water (approx 100°F / 38°C) until smooth.
Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened unsalted butter on high speed for about 1 minute until smooth and creamy. Add the packed brown sugar and continue beating on high for 2 minutes until well creamed. Scrape down the bowl sides and bottom with a silicone spatula as needed.
Add Egg and Vanilla: On medium-high speed, beat in the large egg and pure vanilla extract until the mixture is fully combined. Scrape down the bowl again if necessary.
Combine Wet and Dry Mixtures: With the mixer on low speed, add the dry flour mixture in three parts, alternating with the molasses-water mixture, beginning and ending with the dry ingredients. Mix each addition just until incorporated to avoid over-mixing. Finally, whisk the batter by hand to ensure no large lumps remain; a few small lumps are acceptable. The batter will be slightly thick.
Bake the Cake: Pour the batter into the prepared pan and bake for about 35 minutes. Test for doneness by inserting a toothpick into the center—if it comes out clean with a few moist crumbs (not wet batter), the cake is done.
Cool the Cake: Let the cake cool completely in the pan on a wire rack before frosting. Cooling time is essential to avoid melting the frosting.
Make the Spiced Cream Cheese Frosting (optional): In a large bowl, beat the softened cream cheese and butter on medium-high speed with a handheld or stand mixer until smooth and lump-free, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and pinches of ground cinnamon, ginger, and cloves. Beat on low speed for 20 seconds, then raise to high speed until creamy and combined. Taste and add a pinch of salt if needed to balance sweetness.
Frost and Decorate: Spread the frosting evenly over the cooled cake top. If you have extra frosting, spread it around the sides. Garnish optionally with sprinkles or sugared cranberries.
Serve and Store: Slice the cake and serve. Store any leftovers tightly covered in the refrigerator for up to 5 days.

Notes

You can enjoy the gingerbread cake plain, dusted with confectioners’ sugar, or frosted with the included spiced cream cheese frosting recipe.
The cake can be baked in different pan shapes: 9-inch round springform, 9-inch square, or 11×7-inch rectangular pans.
To make a layered cake, bake in two 8-inch pans and layer with the spiced cream cheese frosting between the layers.
Use unsulphured or dark molasses for best flavor; avoid blackstrap molasses as it is too bitter.
Let the cake cool completely before frosting to prevent the frosting from melting.
Store leftovers tightly wrapped in the refrigerator for up to 5 days to maintain freshness.