Description
A moist, tender, and perfectly spiced gingerbread snack cake made in a single bowl with a warm molasses glaze. This easy one-bowl recipe uses pantry staples and stays soft for days.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup (200g) light brown sugar, packed
- ½ cup (100g) granulated sugar
- ½ cup (170g) regular light molasses
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 cup (240ml) buttermilk
- 1 cup (120g) powdered sugar (for glaze)
- 2 tablespoons molasses (for glaze)
- 2–3 tablespoons milk (for glaze)
- ½ teaspoon vanilla extract (for glaze)
- Pinch of salt (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan and line the bottom with parchment paper if desired.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
- In a separate bowl or large measuring cup, whisk the brown sugar, granulated sugar, molasses, oil, eggs, and buttermilk until smooth and uniform.
- Pour the wet ingredients into the dry ingredients. Use a spatula to fold them together until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Let the cake cool in the pan for 15 minutes.
- While the cake cools, whisk together the powdered sugar, 2 tablespoons molasses, milk, vanilla extract, and a pinch of salt to make the glaze. Adjust consistency with more milk or sugar as needed.
- Pour the glaze over the warm cake and spread to the edges.
- Let the glaze set for 5-10 minutes before cutting into squares and serving.
Notes
Use regular light molasses, not blackstrap. Ensure spices are fresh for best flavor. Do not overbake as gingerbread continues to cook in the pan. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use coconut milk instead of buttermilk. For vegan, replace eggs with flax eggs and use plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 32
- Sodium: 220
- Fat: 10
- Saturated Fat: 1
- Carbohydrates: 45
- Fiber: 1
- Protein: 3
Keywords: gingerbread, snack cake, fall baking, one bowl recipe, molasses glaze, easy dessert, autumn recipes