Easy Gingerbread Snack Cake with Cream Cheese Frosting
Grab your cinnamon, nutmeg, and allspice and make this tender and flavorful gingerbread snack cake topped with a cream cheese frosting from scratch in under an hour!
Servings 12 servings
Ingredients
For the Gingerbread Cake
- ½ cup unsalted butter softened
- ½ cup granulated white sugar
- 1 large egg
- ½ cup unsulphured molasses I used Grandma’s Original
- 1 ½ cups all purpose flour
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ cup boiling water
For the Cream Cheese Frosting
- 8 ounces cream cheese softened
- 5 Tablespoons unsalted butter softened
- 1 teaspoons vanilla
- 2 cups powdered sugar
Instructions
To make the Gingerbread Cake
- Preheat oven to 350°F. Spray an 8 x 8 baking dish with non-stick spray and set aside.
- In a large bowl, use a hand mixer to beat together the butter and sugar until creamed and the texture is light and fluffy.1/2 cup unsalted butter, 1/2 cup granulated white sugar
- Mix in the vanilla.1 teaspoons vanilla
- Mix in the molasses and the egg until well combined. Set aside.1/2 cup unsulphured molasses, 1 large egg
- In another mixing bowl, whisk together the flour, salt, baking soda, ginger, cinnamon, nutmeg and allspice.1 1/2 cups all purpose flour, 3/4 teaspoon salt, 3/4 teaspoon baking soda, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice
- Add the dry ingredients into the molasses mixture alternating with the hot water and beating after each addition. Repeat until out of water and flour mixture.1/2 cup boiling water
- Pour into the prepared pan and bake for 35-40 minutes or until toothpick inserted into the center comes out clean.
- While the cake is cooling, make the frosting.
To make the Cream Cheese Frosting
- To a large bowl (or the bowl of your stand mixer), add the room temperature cream cheese and butter and mix together until creamy and well combined. Mix in the vanilla. Add in the powdered sugar in small parts, mixing well between each addition. Do not over mix.8 ounces cream cheese, 5 Tablespoons unsalted butter, 2 cups powdered sugar
- Frost the cooled cake and sprinkle with some nutmeg.
Notes
- Use light or dark molasses depending on flavor preference; it's a sugar-making by-product.
- If you don't want to frost the cake, sprinkle with powdered sugar.
- Keep frosted cake covered in the fridge for up to 5 days.
Nutrition
Serving: 1g | Calories: 391kcal | Carbohydrates: 52g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 287mg | Potassium: 259mg | Fiber: 1g | Sugar: 39g | Vitamin A: 659IU | Vitamin C: 0.02mg | Calcium: 58mg | Iron: 2mg
