Gingerbread Snack Cake Squares

There’s something irresistibly cozy about Gingerbread Snack Cake Squares. This delightful treat combines warm spices with a moist, tender crumb, making it a perfect snack or dessert to enjoy any time of day. Whether you’re craving a sweet bite with your afternoon tea or looking for an easy-to-share dessert for gatherings, these squares hit the spot with their rich molasses flavor and spicy notes of ginger and cinnamon. Plus, they’re incredibly simple to make, which means you can have a pan of fresh-baked goodness ready in no time.

What Sets This Recipe Apart

Unlike traditional gingerbread that’s often dense or overly sweet, these Gingerbread Snack Cake Squares strike the perfect balance between moist and fluffy. The combination of brown sugar and granulated sugar creates a subtle caramel flavor while the buttermilk adds a tender crumb and slight tang that complements the spices beautifully. Using unsulfured molasses gives the cake a deep, robust flavor that’s not too overpowering but still unmistakably gingerbread. This recipe is designed for easy portion control—cut into neat squares, making it ideal for lunchboxes, potlucks, or a simple sweet treat anytime.

If you love the comforting flavors of ginger and cinnamon, but want a cake that’s quick to whip up, these squares are a game-changer. They also pair wonderfully with a dollop of whipped cream or a smear of Cinnamon Honey Butter Texas Roadhouse Butter, bringing a luscious finish to every bite.

Shopping List

• 2 cups all-purpose flour
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup unsulfured molasses
• 1 cup buttermilk
• 1 teaspoon vanilla extract

Setup & Equipment

• 9×13 inch baking pan – for even baking and the perfect thickness of squares.
• Mixing bowls – one large for wet ingredients, one for dry ingredients.
• Electric mixer or whisk – to cream butter and sugar and combine ingredients smoothly.
• Measuring cups and spoons – for accuracy in ingredients.
• Rubber spatula – to fold ingredients without overmixing.
• Cooling rack – to allow the cake to cool evenly after baking.

Cook Gingerbread Snack Cake Squares Like This

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking pan with butter or line it with parchment paper to prevent sticking and make it easy to lift the squares out once baked.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt. This ensures the spices and leavening agents are evenly distributed throughout the batter.

Step 3: Cream Butter and Sugars

In a large bowl, use an electric mixer to cream the softened unsalted butter with the brown sugar and granulated sugar until light and fluffy. This process incorporates air, helping to create a tender crumb in the final cake.

Step 4: Add Eggs, Molasses, and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, mix in the unsulfured molasses and vanilla extract until the mixture is smooth and glossy.

Step 5: Alternate Adding Buttermilk and Dry Ingredients

Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix just until combined—avoid overmixing to keep the cake tender.

Step 6: Bake

Pour the batter evenly into your prepared baking pan. Smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Cut

Allow the cake to cool completely in the pan on a wire rack. Once cooled, cut into neat squares. These Gingerbread Snack Cake Squares are now ready to enjoy!

Better-for-You Options

• Substitute half of the all-purpose flour with whole wheat flour for added fiber and nutrients.
• Use coconut sugar instead of brown sugar for a lower glycemic index alternative.
• Replace unsalted butter with a plant-based butter substitute for a dairy-free version.
• Swap buttermilk for almond or oat milk mixed with 1 tablespoon of lemon juice for a non-dairy buttermilk alternative.

Testing Timeline

• Day 0: Bake and cool the Gingerbread Snack Cake Squares.
• Day 1: Best enjoyed fresh for optimal moisture and flavor.
• Day 2-3: Store in an airtight container at room temperature; squares may firm up but remain delicious.
• Day 4+: Refrigerate to extend freshness; warm briefly before serving to restore softness.

Keep-It-Fresh Plan

Store your Gingerbread Snack Cake Squares in an airtight container at room temperature for up to three days. To prevent drying out, place a slice of bread inside the container—this simple trick helps retain moisture. For longer storage, refrigerate them for up to a week, but be sure to bring them back to room temperature or warm gently before serving. These squares also freeze beautifully; wrap them individually in plastic wrap and place in a freezer bag for up to three months. Thaw overnight in the fridge or at room temperature, then warm slightly for a freshly baked taste.

Helpful Q&A

Can I make these Gingerbread Snack Cake Squares gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free all-purpose blend, making sure it contains xanthan gum for structure. The texture may be slightly different but still delicious.

What’s the best way to store leftovers?

Keep the squares in an airtight container at room temperature for a few days or refrigerate for up to a week. For longer storage, freeze them individually wrapped.

Can I add nuts or dried fruit to the batter?

Absolutely! Chopped walnuts, pecans, or dried cranberries make excellent additions that complement the warm spices and molasses flavor.

Is there a way to make these less sweet?

You can reduce the granulated sugar to 1/3 cup, but keep the brown sugar as it adds moisture and depth of flavor. Adjust according to your taste preferences.

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Bring It to the Table

These Gingerbread Snack Cake Squares are incredibly versatile. Serve them warm with a scoop of vanilla ice cream or a drizzle of cream cheese glaze for a festive dessert. They also pair wonderfully with a hot cup of chai or your favorite coffee blend for a cozy afternoon break. For a crowd-pleasing option, arrange them on a platter alongside seasonal fruit and nuts. Whether you’re gifting them in a pretty box or bringing them to a potluck, these squares are sure to impress with their classic holiday flavor and tender texture.

If you’re looking to mix things up, try pairing these squares with a spread like the Cinnamon Honey Butter Texas Roadhouse Butter for an extra layer of indulgence. Or explore other spiced desserts like the Pumpkin Bundt Cake for a delightful seasonal rotation.

With their irresistible spice blend and moist crumb, these Gingerbread Snack Cake Squares are a timeless treat that’s sure to become a staple in your baking repertoire. Happy baking!

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