A overhead shot of a slice of Gingerbread Cake on a vintage silver plate with silver forks

Gingerbread Snack Cake

  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 32 minutes
  • Total Time: 1 hour 2 minutes
  • Yield: 15 servings


This Gingerbread Snack Cake is one of my favorite treats to bake for the holidays! Topped with rich cream cheese frosting and festive sprinkles, it’s sure to put a smile on each and every face.


For the Cake:

  • 1 cup (220g) Light Brown Sugar
  • 1/2 cup (95g) Granulated Sugar
  • 1/2 cup (118ml) Vegetable Oil
  • 4 large Eggs
  • 1/2 cup (118ml) Molasses
  • 2 teaspoons (10ml) Pure Vanilla Extract
  • 1/2 cup (118ml) Light Sour Cream
  • 3 cups (420g) All-Purpose Flour
  • 3 teaspoons (11.2g) Baking Powder
  • 1 teaspoon (2.5g) Ground Ginger
  • 1/2 teaspoon (1.2g) Ground Nutmeg
  • 1/2 teaspoon (1.2g) Cinnamon
  • 1/2 teaspoon (1.2g) Ground Cloves
  • 1 cup (236ml) Milk

For the Frosting:

  • 1/2 cup (113g) Unsalted Butter, cold
  • 8 ounces (226g) Cream Cheese, cold
  • 34 cups (390-520g) Powdered Sugar
  • 1 tablespoon (15ml) Pure Maple Syrup
  • 1 teaspoon (5ml) Heavy Whipping Cream, or Milk
  • 1/2 teaspoon (2.5ml) Pure Vanilla Extract
  • 1/2 teaspoon (1.2g) Cinnamon


For the Cake:

  1. Preheat the oven to 350°F. In a large mixing bowl, combine the sugars, vegetable oil, eggs, molasses and vanilla extract and sour cream. Beat on medium speed until the well combined. Scrape down the bowl as needed.
  2. In a medium-sized bowl, combine all remaining dry ingredients. Then, add half the dry ingredients to the batter followed half the milk and beat until it starts to combine.
  3. Finally add the remaining dry ingredients, mixing on low speed while pouring in the milk and beating until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  4. Bake in a 9×13-inch pan at 350°F for 30-32 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.

For the Frosting: 

  1. Cut the butter into 1-inch blocks. Beat the butter for 1-2 minutes until it is slightly softened.
  2. Then add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, scape down the bowl occasionally.
  3. Slowly add 2 cups of confectionary sugar, followed by the heavy cream, maple syrup and vanilla extract and beat until desired consistency is reached.
  4. Add the remaining powdered sugar 1 cup at a time until desired consistency, at least 2 minutes.


  • Sour Cream: The sour cream can be substituted with Greek Yogurt.
  • How to Store this Cake: You can store this cake at room temperature in an airtight container unless you live in a hot or humid environment. If you’d prefer to store in the refrigerator, be sure to serve it at room temperature for best results.
  • How to freeze this cake: If you’d like to make this cake ahead of time, you can freeze the cake. I recommend freezing it unfrosted. Cool the cake completely and then place layers of parchment paper on the top and bottom, then tightly wrap in plastic wrap twice. Thaw completely
Nutrition Information:
1 slice
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: gingerbread cake, holiday baking, christmas dessert