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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.

Ingredients

Scale

Cake 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

Spiced Cream Cheese Frosting Ingredients (optional)

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Find it online: https://yumfoodusa.com/classic-gingerbread-snack-cake-perfect-with-coffee-in-january/