Brianna Shaver is a recipe developer and food photographer currently based in the PNW. After graduating from pastry school, Brianna went on to spend the next 10 years working in bakeries and restaurants and started two small businesses in Seattle, WA. After having her first child, she left her career as a corporate pastry chef at a large tech company to prioritize the things she loves: recipe development, food photography & spending ample time with her family. When not in the kitchen you can catch her hiking up a mountain or curling up on the couch with a good book. Follow her drool worthy content on Instagram @gardenboxbaking and TikTok @gardenboxbaking.
a little bit about the recipe
Perfectly spiced and smothered in cream cheese frosting, this gingerbread snack cake is the perfect holiday treat
TIME (ACTIVE) | 15 M
TIME (INACTIVE) | 50 M
TOTAL | 1 H 5 M
9 SERVINGS
| 1 square
SPECIAL EQUIPMENT: HANDHELD ELECTRIC MIXER OR STAND MIXER
directions
Preheat the oven to 350°F. Grease and line a square baking pan with parchment paper. In a large bowl, whisk together the flour, baking soda, gingerbread spice, salt, and brown sugar. Set aside.
In a saucepan combine the butter, water, and molasses over medium heat. Bring to a simmer then remove from heat and pour into the flour mixture followed by the buttermilk, eggs, and vanilla.
Pour the batter into the prepared pan. Bake for 35 minutes or until cooked through and a toothpick inserted into the center comes out clean. Let cool completely.
While the cake is cooling, make the frosting. Mix together the softened cream cheese and vanilla bean seeds/paste with a handheld mixer. Add in the powdered sugar and mix until fluffy. Pipe or spread onto the cooled gingerbread cake and enjoy!
expiry 3 days, wrapped tightly, in the refrigerator
Whole vanilla bean pods are long, thin, and pliable. They have a rich, dark brown color with a smooth and shiny surface and have an inviting fragrance that is sweet, floral, and slightly spicy.
