gingerbread snackcake recipe

Gingerbread Snack Cake

This intensely spiced cake is sure to put you in the holiday spirit! Dress it up for dessert with frosting, top it with whipped cream tableside, or for a great any-time treat, simply dust it with powdered sugar and enjoy. Studded with candied ginger and laced with Ginger Liqueur, this cake is a wonderfully spicy addition to your holiday table.


Gingerbread Cake

For this cake, you will need to brown some butter in advance and cool it to room temperature until it is opaque and has the consistency of soft butter. I like to brown at least a half pound (2 sticks) of butter. This accounts for any loss you might have and will leave you with a little extra to use up in other recipes…brown butter chocolate chip cookies, anyone?


Yields one 8×8 inch square pan or one 9inch round cake pan


  • 161g   Butter, soft
  • 161g   Brown Sugar
  • 161g   Molasses
  • 65g    Eggs, room temperature
  • 242g  All Purpose Flour
  • 2g      Ground Cinnamon
  • 4g      Ground Ginger
  • 3g      Salt
  • 194g  Milk, room temperature
  • 60g    New Deal Ginger Liqueur
  • 60g    Candied Ginger, cut into ⅛ inch dice


For the Cake

Before mixing the cake, make sure all ingredients are at room temperature. Preheat oven to 350F and prepare your pan with butter, pan spray, or butter/spray and line with parchment if you plan on removing the cake from the pan to serve. Chop the candied ginger into a rough ~⅛ inch dice and set aside. Using a hand-held mixer or stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and molasses on medium/high speed until light and fluffy, ~5-7 minutes. While your butter/sugars cream, combine all dry ingredients (flour, baking soda, spices, and salt) with a whisk and set aside. Gently beat the eggs with a fork and slowly add to the butter/sugar mixture on low speed, scraping down the bowl very well after each addition. Add the dry ingredients in 4 additions on low speed, alternating with the wet ingredients (milk and ginger liqueur) be sure to end with the dry ingredients (dry/wet/dry/wet/dry/wet/dry). Add in the chopped ginger and fold to combine. Pour the batter into the prepared pan and bake in the oven for ~45 minutes to 1 hour until a cake tester comes out clean. Set a timer for 45 minutes, then check it in 5-10 minute intervals until done. If you are serving the cake in the pan, let cool completely on a wire rack before finishing with frosting or powdered sugar. If you are serving the cake out of the pan, let it cool in the pan for 20 minutes, then remove it from the pan and finish cooling it on a wire rack before adding the finishing touches.



Sour Cream Frosting

  • 60g Butter, soft
  • 190g Powdered Sugar
  • Pinch of Salt
  • Zest of ½ an Orange
  • 60g Sour Cream
  • Small splash of New Deal Ginger Liqueur
  • Extra diced candied ginger for finishing, if desired


While the cake is cooling, make your frosting. Using a hand-held or stand mixer fitted with the paddle attachment, cream together the soft butter and powdered sugar until it just comes together. Add orange zest, salt, and sour cream. Cream together until smooth and fluffy. Add in a splash of ginger liqueur and mix to combine. Once the cake is completely cooled, spread the frosting over the top in a decorative way and finish with diced candied ginger, if desired.


Wrapped/stored in a covered container at room temperature, this cake will keep for 4 days.


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