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–+ servings
festive gingerbread snack cake without frosting on a plate with whipped cream and a bite taken out.

Festive Gingerbread Snack Cake Without Frosting

Mimi Council
Indulge in the flavors of the season with this delicious and festive Gingerbread Snack Cake Without Frosting. Moist, spiced, and topped with holiday cheer, it's sure to be a hit at your holiday party!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Makes 9 servings
Calories 334 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer
  • 8x8-inch Baking Pan
  • Parchment Paper Sheets
  • Christmas Stencils

Ingredients
 
 

Batter

  • 113 grams salted butter (softened)
  • 113 grams dark brown sugar (packed)
  • 85 grams blackstrap molasses
  • 44 grams maple syrup
  • 2 large eggs
  • ½ cup milk
  • 57 grams pumpkin puree
  • 320 grams all purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt

Topping

  • Powdered sugar (for stenciling)
  • Whipped Cream (for serving)

Instructions
 

  • Preheat the oven to 350°F. Line an 8x8-inch pan with parchment paper.
  • 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.
  • Add the eggs, milk, and pumpkin puree and mix to combine.
  • 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.
  • Transfer the batter to the prepared baking pan and spread it out evenly.
  • Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. If your cake seems a little domed when it comes out of the oven, then using a spatula, press it down a little bit in the middle to flatten it. If you do this when the cake is hot it will press down easily and you can get a perfectly flat cake without trimming, which really helps with the stencils. Allow the cake to cool completely in the baking pan.
  • Remove the cake from the pan and cut into 9 slices (3x3).
  • Place a stencil over the top of each piece and sift powdered sugar on top. It’s best to do each piece individually.
  • Serve with homemade whipped cream!

Video

Notes

Baker's Tips
  • Make sure your butter is soft, this is key for creaming together with the sugars and molasses.
  • It helps to have dairy at room temperature, this ensures the cold dairy doesn't seize up the butter you just creamed! This will help you achieve a light and tender crumb instead of a dry cake. 
  • While I don't frost this cake, you can if you want! It would be delicious with my Easy Homemade Cream Cheese Frosting or Vanilla Bean Buttercream Frosting.
  • Store extra cake in a cake dome or in an airtight container.
Gluten Free — Replace the all purpose flour with 320 grams (2 cups) gluten free flour blend.
High Altitude — Bake at 350°F for 30 to 35 mins or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 334kcalCarbohydrates: 52gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 65mgSodium: 285mgPotassium: 260mgFiber: 1gSugar: 23gVitamin A: 1375IUVitamin C: 0.3mgCalcium: 97mgIron: 3mg
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