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Gingerbread Snack Cake Squares

These Gingerbread Snack Cake Squares are moist, spicy, and perfect for any time of day. Easy to make with warm ginger and cinnamon flavors!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Easy, Gingerbread, Quick, Snack, Spiced
Servings: 12 servings

Ingredients

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

Instructions

  • Preheat your oven to 350°F (175°C). Grease your 9x13 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!

Equipment

  • 9x13 inch baking pan
  • Mixing Bowls
  • Electric Mixer or Whisk
  • Measuring Cups and Spoons
  • Rubber spatula
  • Cooling Rack

Notes

  • Substitute half the flour with whole wheat flour for added fiber and nutrients.
  • Use coconut sugar instead of brown sugar for a lower glycemic alternative.
  • Store squares in an airtight container with a slice of bread to retain moisture.
  • Freeze individually wrapped squares for up to three months; thaw before serving.
  • Add chopped nuts or dried fruit for extra texture and flavor.