IMAGE ©Brianna Shaver - Garden Box Baking

Gingerbread Snack Cake

Name: Gingerbread Snack Cake
Total time: 1 h 5 min
Yield: 9 SERVINGS | 1 square
Ingredients: 1 cup (127g) all-purpose flour; 2 tsp Selefina Gingerbread Spice; 1/4 tsp baking soda; 1/4 tsp salt; 3/4 cups + 2 TBSP (175g) brown sugar; 2 tbsp unsulphured molasses; 1 stick (113g) unsalted butter; 1/2 cup water; 1/4 cup (57g) buttermilk; 1 egg; 1/2 tsp vanilla; 1/2 cup (113g) cream cheese, softened; 1/4 cup (70g) butter, softened; 1 vanilla bean, split and scraped or ¼ tsp vanilla bean paste; 13/4 cup (199g) powdered sugar, sifted

with Cream Cheese Frosting

a sweet treat recipe

FOR THE GINGERBREAD CAKE:
1 cup	(127g) all-purpose flour
2 tsp	Selefina Gingerbread Spice
¼ tsp	baking soda
¼ tsp	salt
¾ cups	+ 2 TBSP (175g) brown sugar
2 tbsp	unsulphured molasses
1 stick	(113g) unsalted butter
½ cup	water
¼ cup	(57g) buttermilk
1	egg
½ tsp	vanilla
FOR THE CREAM CHEESE FROSTING:
½ cup	(113g) cream cheese, softened
¼ cup	(70g) butter, softened
1	vanilla bean, split and scraped or ¼ tsp vanilla bean paste
1¾ cup	(199g) powdered sugar, sifted

with Cream Cheese Frosting

a sweet treat recipe

by Brianna Shaver

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.

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

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!

3 days, wrapped tightly, in the refrigerator

5.0

gingerbread spice

blend

A warm, balanced mix of freshly ground ginger, cinnamon, cloves, nutmeg, and allspice. Perfect for holiday baking, beverages, and more.

0.25 oz - PORTION$0.50

1.5 oz - JAR$6

1.5 oz - REFILL$5

6 oz - REFILL$13

0.25 oz - PORTION $0.50

ADD TO CART

5.0

vanilla bean (Indian)

grade a

whole

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.

1 bean - GLASS VIAL (1 CT)$8

3 beans - GLASS VIAL (3 CT)$16

1 bean - GLASS VIAL (1 CT) $8

ADD TO CART