Classic Gingerbread Snack Cake with Cream Cheese Frosting

Ingredients

• 1 ½ cup all-purpose flour(paid link)
• 1 tsp baking soda(paid link)
• 2 tsp ground ginger(paid link)
• 1 tsp ground cinnamon(paid link)
• ¼ tsp ground cloves(paid link)
• ½ tsp salt(paid link)
• ½ cup unsalted butter(paid link)
• ½ cup brown sugar(paid link)
• ½ cup molasses(paid link)
• 1 egg(paid link)
• ¾ cup hot water(paid link)
• 4 oz cream cheese(paid link)
• 1 cup powdered sugar(paid link)
• ½ tsp vanilla extract(paid link)
• 2 tbsp unsalted butter(paid link)

Instructions

1. 1

   Preheat the oven to 350 F. Grease an 8-inch square baking pan and line it with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.

3. 3

   In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 3 minutes.

   3 min

4. 4

   Beat in the molasses and egg until smooth.

5. 5

   Add the dry ingredients to the wet mixture in two additions, alternating with the hot water, beginning and ending with the dry ingredients. Mix just until combined.

6. 6

   Pour the batter into the prepared pan and bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.

   30 min

7. 7

   Cool the cake in the pan on a wire rack for 15 minutes, then lift it out using the parchment and cool completely before frosting.

   15 min

8. 8

   For the frosting, beat the softened cream cheese and 2 tablespoons of butter together until smooth. Beat in the powdered sugar and vanilla extract until light and creamy.

9. 9

   Spread the cream cheese frosting evenly over the cooled cake. Cut into squares and serve.