clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gingerbread Snack Cake


  • 1 stick unsalted butter, room temperature, plus more for pan
  • 2 1/2 c. all-purpose flour
  • 1 c. boiling water
  • 2 tsp. baking soda
  • 2 tsp. ground ginger
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2/3 c. packed dark-brown sugar
  • 1/2 c. unsulfured molasses
  • 1/2 c. dark maple syrup
  • 1 tablespoon freshly grated ginger
  • 2 large eggs, room temperature, lightly beaten
  • 2 1/2 c. powdered sugar
  • 2 tbsp. melted butter
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cinnamon
  • 1/4 tsp. all spice
  • 1/4 tsp. cloves
  • 1/2 tsp. salt
  • 2 tbsp. milk


  1. Preheat oven to 350 Degrees and spray a 9X13 rectangular baking dish with baking spray or grease with butter and dust with flour.
  2. In a large mixing bowl, combine boiling water and baking soda; set aside. In a large bowl , sift together the flour, spice, salt, and baking powder and set aside.
  3. Using an electric mixer, beat the butter until creamy, beat in the brown sugar until fluffy. Beat in the molasses, maple syrup, and grated ginger, baking soda, and flour mixture. Beat in the eggs.
  4. Pour in the batter into a the prepared pan, bake for about 30-35 minutes or until toothpick is inserted and comes out clean and allow to cool.
  5. Using a medium shallow bowl, combine the powdered sugar, spices, salt, butter, and milk and whisk the glaze until the glaze becomes thick and smooth. If it is too thick for you add in more milk a teaspoon at a time until it reaches the consistency you desire. Allow the glaze to set and cut into squares.