Gingerbread Snack Cake

This Gingerbread Snack Cake is a must-bake this holiday season. It’s one layer of perfectly spiced, moist, and fluffy gingerbread cake with the addition of stenciled holiday cheer on top. I serve this with freshly made organic whipped cream for a truly special holiday cake that’s incredibly easy to make!

Mimi Council, Mimi's Organic Eats

Prep Time

15 minutes

Bake Time

35-40 minutes

Total Time

50-55 minutes

Yield

9 3x3-inch slices

Varietal

Organic Edison T85 All-Purpose Flour

Ingredients:

Batter

  • 113 grams (1/2 cup) salted butter, softened
  • 113 grams (1/2 cup) dark brown sugar
  • 85 grams (1/4 cup) blackstrap molasses
  • 44 grams (2 tablespoons) maple syrup
  • 2 large eggs
  • 1/2 cup milk
  • 57 grams (2 ounces) pumpkin puree
  • 320 grams (2 ½ cups) Organic Edison All-Purpose Flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt

Topping

  • Powdered sugar stencils on top
  • Whipped Cream for serving with

Baker's Notes:

  • High Altitude — Bake at 350°F for 30 to 35 mins or until a toothpick inserted in the center comes out clean.
  • Make sure your butter is soft. I like to leave butter out on the counter the day before so it softens naturally.
  • While you can use light brown sugar in place of dark, it won’t have the same flavor. Dark brown sugar is what gives gingerbread its signature dark color and rich flavor. So, I really recommend using dark brown sugar!
If you don’t have dark brown sugar, you can easily make it home with my simple recipe for Homemade Dark Brown Sugar.
  • It really helps to have eggs and milk at room temperature for a really smooth cake batter. Take them out of the fridge 2 hours before baking the cake.
  • If your cake seems a little domed when it comes out of the oven, immediately take a spatula and press down the middle. Do this just a little bit to flatten the cake, this way the stencils will sit flat when you stencil the powdered sugar.
  • The stencils are optional, you can skip this part if you want and just sift some powdered sugar over the top of the cake.
  • Be sure to store extra cake in an airtight container. And, if you have extra whipped cream, store in an airtight container in the fridge.

Instructions:

  1. Preheat the oven to 350°F. Line an 8x8-inch pan with parchment paper.
  2. To make the batter: In the bowl of a stand mixer, add the butter, dark brown sugar, molasses, and maple syrup. Mix on low until combined and there are no butter chunks.
  3. Add the eggs, milk, and pumpkin puree and mix to combine.
  4. Last, add in the flour, cinnamon, cloves, ginger, baking powder, and sea salt in that order. Mix on low until combined into a smooth cake batter. Be sure to scrape down the sides of the bowl to ensure it’s evenly mixed.
  5. Transfer the batter to the prepared baking pan and spread it out evenly.
  6. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the baking pan.
  7. Remove the cake from the pan and cut into 9 slices (3x3).
  8. Place a stencil over the top of each piece and sift powdered sugar on top. It’s best to do each piece individually.
  9. Serve with homemade whipped cream!

Baker's Notes:

  • High Altitude — Bake at 350°F for 30 to 35 mins or until a toothpick inserted in the center comes out clean.
  • Make sure your butter is soft. I like to leave butter out on the counter the day before so it softens naturally.
  • While you can use light brown sugar in place of dark, it won’t have the same flavor. Dark brown sugar is what gives gingerbread its signature dark color and rich flavor. So, I really recommend using dark brown sugar!
If you don’t have dark brown sugar, you can easily make it home with my simple recipe for Homemade Dark Brown Sugar.
  • It really helps to have eggs and milk at room temperature for a really smooth cake batter. Take them out of the fridge 2 hours before baking the cake.
  • If your cake seems a little domed when it comes out of the oven, immediately take a spatula and press down the middle. Do this just a little bit to flatten the cake, this way the stencils will sit flat when you stencil the powdered sugar.
  • The stencils are optional, you can skip this part if you want and just sift some powdered sugar over the top of the cake.
  • Be sure to store extra cake in an airtight container. And, if you have extra whipped cream, store in an airtight container in the fridge.

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