Super Moist Gingerbread Spice Snack Cake
This delightful gingerbread spice snack cake combines warmth from spices with a moist, tender crumb, making it the perfect dessert or snack for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Sifted for a lighter texture.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger Use fresh ground for best flavor.
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened At room temperature.
- 1 cup brown sugar Packed for sweetness.
- 2 large eggs At room temperature.
- 1 cup molasses
- 1 cup buttermilk At room temperature.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan, dusting it with flour.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
- In another bowl, cream together the softened unsalted butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in molasses.
- Gradually incorporate the dry mixture into the wet mixture, alternating with the buttermilk until just combined.
- Pour the batter into the prepared baking pan and smooth out the top.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Serve warm or let cool completely. Pairs well with whipped cream or vanilla ice cream. For a lovely finish, sprinkle powdered sugar on top or drizzle with a simple glaze.