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Gingerbread Snack Cake

Gingerbread snack cake is a warmly spiced, molasses-sweet cake baked in an 8-inch square pan. It has a soft, tender crumb with a center that springs back lightly when touched.
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Prep Time 15 minutes
Cook Time 38 minutes
Cooling 20 minutes
Total Time 1 hour 13 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup light brown sugar packed
  • 1 egg large
  • 0.5 cup molasses unsulphured, not blackstrap
  • 1 tsp baking soda
  • 1 cup water hot

Equipment

  • 1 8-inch square baking pan

Method
 

  1. Heat the oven to 350°F.
  2. Grease an 8-inch square baking pan.
  3. Whisk together the flour, ginger, cinnamon, cloves, and salt in a medium bowl.
  4. Beat the butter and brown sugar in a large bowl until creamy.
  5. Beat in the egg and molasses.
  6. Stir the flour mixture into the butter mixture just until combined.
  7. Dissolve the baking soda in the hot water.
  8. Stir the baking soda mixture into the batter until evenly incorporated.
  9. Pour the batter into the prepared pan.
  10. Bake for 32–38 minutes, until the center springs back lightly when touched and a toothpick inserted in the center comes out with a few moist crumbs.
  11. Cool the cake in the pan for at least 20 minutes before serving.

Notes

For a tender crumb, stir the flour mixture in just until combined. Store covered in the refrigerator for up to 5 days; freeze wrapped portions for up to 3 months. For a dairy-free option, use dairy-free butter in place of the unsalted butter.