Gingerbread Snacking Cake: Easy, Spiced, and Perfect for Cozy Treats
This Easy Gingerbread Cake is a moist, fluffy snack cake bursting with warm molasses and spice flavors. Quick to make and requiring no frosting or decorating, it’s an ideal treat for holiday cheer or everyday indulgence. Pair it with your favorite hot beverage and enjoy the nostalgic aroma of gingerbread that gets even better over time.
Ingredients
- 1 cup water
- 1 ½ teaspoons baking soda
- 2 ½ cups all-purpose flour sifted before measuring
- 1 ½ teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- 8 tablespoons unsalted butter at room temperature
- ½ cup granulated sugar
- ⅔ cup molasses
- ⅓ cup golden syrup or honey
- 2 large eggs
- 1 tablespoon powdered sugar
Instructions
- Prep Your Pan: Start by spraying a 9” x 9” baking pan with nonstick spray and lining it with parchment paper. This trick makes removing the cake later a breeze.
- Mix It Up: Combine your dry ingredients—flour, ginger, and cinnamon—in one bowl. In another, cream together butter and sugar until they’re light and fluffy. Add molasses, golden syrup, and eggs, mixing until smooth. Then alternate adding the dry ingredients and a boiling water-baking soda mixture until everything comes together.
- Bake to Perfection: Spread the batter evenly in the pan and pop it in the oven at 350°F for 30–35 minutes. A toothpick inserted in the center should come out clean when it’s ready.
- Cool and Serve: Let the cake cool completely before slicing. Dust with powdered sugar for an elegant touch—or skip it entirely if you prefer simplicity.
Notes
- The batter may seem thin or runny, but this is normal—it bakes into a light, moist cake.
- For best flavor, bake 1-2 days ahead; the spices deepen over time.
- Use light or "original" unsulphured molasses to avoid bitterness.
- Wrap well for storage or shipping, and include powdered sugar in a separate bag if mailing.