Gingerbread Cake Bars: 7 Easy Steps to Perfect Holiday Treat

Warm, spiced, and utterly delightful, Gingerbread Cake Bars are the perfect treat to bring cheer to any holiday gathering or cozy afternoon. These moist, tender bars capture all the beloved flavors of traditional gingerbread in an easy-to-make, shareable format. Forget the fuss of a full cake; these bars deliver intense ginger and cinnamon notes, balanced with the rich depth of molasses, all topped with a dreamy, tangy cream cheese frosting. Whether you’re a seasoned baker or just starting out, this recipe promises a batch of spiced perfection that everyone will adore. Let’s dive into making these irresistible holiday staples!

There’s something truly magical about the aroma of gingerbread wafting through the kitchen during the cooler months. For me, it evokes memories of childhood holiday baking, of snowy evenings and mugs of hot cocoa. These Gingerbread Cake Bars bring back all that nostalgic warmth without the complexity. They’re a wonderful alternative to gingerbread cookies, offering a softer, cake-like texture that practically melts in your mouth. The idea of baking a batch ahead of time for unexpected guests always brings a smile to my face, knowing I have a delicious, festive treat ready to go. It’s a simple joy that embodies the spirit of the season.

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What Makes Gingerbread Cake Bars Special

The magic of these Gingerbread Cake Bars lies in their perfect balance of texture and intense flavor. Unlike some dry gingerbread recipes, these bars remain incredibly moist and tender. This is achieved through the careful balance of ingredients like dark molasses, which adds not only flavor but also significant moisture, and buttermilk, which contributes to a fine, soft crumb.

Many wonder, ‘How do I keep my gingerbread cake bars from drying out?’ The key is in precise measurements and, crucially, avoiding overbaking. Pull them from the oven just when a skewer comes out with moist crumbs, not liquid batter. Overmixing can also lead to a dense texture, so gentle folding of the dry ingredients is vital to keep them light and airy.

Key Ingredients for Gingerbread Cake Bars

• All-Purpose Flour: The structural base for your cake bars.
• Ground Ginger & Cinnamon: The stars of the spice blend, providing that classic gingerbread warmth.
• Ground Cloves & Nutmeg: Complementary spices that add depth and complexity to the flavor profile.
• Unsulphured Dark Molasses: Absolutely essential for the rich, deep flavor and incredible moisture of the bars.
• Buttermilk: Adds tenderness and a slight tang, reacting with the baking soda for a perfect lift.
• Cream Cheese & Butter: The foundation for the irresistibly tangy and smooth frosting.

How to Make Gingerbread Cake Bars: Step-by-Step

Step 1: Prep Your Pan & Dry Mix

Grease and flour your 9×13 inch pan. Whisk together all the dry ingredients and set them aside. This ensures the spices are evenly distributed.

Step 2: Cream Wet Ingredients

In a large bowl, cream softened butter and brown sugar until light. Beat in eggs one at a time, then the molasses. This forms the rich, flavorful base.

Step 3: Combine Wet & Dry

Alternate adding the dry flour mixture with the buttermilk to the wet ingredients. Mix until just combined to prevent your Gingerbread Cake Bars from becoming dense.

Step 4: Bake to Perfection

Pour the batter into the prepared pan and bake at 350°F (175°C) for 25-30 minutes, or until a skewer comes out with moist crumbs. Do not overbake!

Step 5: Frost Them Up

While the bars cool, prepare the cream cheese frosting by beating softened cream cheese and butter, then gradually adding powdered sugar and vanilla. This rich, tangy frosting is widely considered the best choice for gingerbread.

Step 6: Serve & Enjoy

Once the bars are completely cool, spread on the frosting, cut into squares, and share the holiday cheer!

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Storing Your Gingerbread Cake Bars

Proper storage is essential to keep your Gingerbread Cake Bars fresh and delicious. Since they’re topped with a cream cheese frosting, these bars are best stored in an airtight container in the refrigerator.

They will keep beautifully for up to 5-7 days. If you’re wondering, ‘Can I make gingerbread cake bars ahead of time?’ The answer is a resounding yes! You can bake the unfrosted bars a day or two in advance and store them at room temperature, then frost them closer to serving. To extend their life even further, ‘Can I freeze gingerbread cake bars?’ Absolutely! Place unfrosted bars in a freezer-safe container or wrap tightly in plastic wrap and foil for up to 2-3 months. Thaw at room temperature before frosting and serving.

Gingerbread Cake Bars Variations & Substitutions

While the classic Gingerbread Cake Bars are perfect as is, there are many ways to customize them to your taste. For a citrusy twist, add 1-2 teaspoons of orange zest to the batter. If you prefer a lighter topping, skip the cream cheese frosting and opt for a simple lemon glaze made with powdered sugar and lemon juice, or a dusting of powdered sugar. You could also fold in 1/2 cup of chopped candied ginger or finely chopped nuts into the batter for added texture. For a dairy-free version, use plant-based butter and buttermilk substitutes, though the cream cheese frosting would require a dairy-free cream cheese alternative. Experiment with your favorite spices to tailor the warmth to your preference.

Serving Suggestions for Gingerbread Cake Bars

Gingerbread Cake Bars are incredibly versatile when it comes to serving. They are, of course, a star on any holiday dessert platter, cut into neat squares. But don’t limit them to just dessert! These bars make a fantastic accompaniment to your morning coffee or afternoon tea. For an extra indulgent treat, serve a bar slightly warmed with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. A sprinkle of ground cinnamon, a few candied ginger pieces, or a light drizzle of caramel sauce can also elevate their presentation. Their delightful spice profile pairs wonderfully with a warm beverage, making them a perfect cozy treat.

The History of Gingerbread Cake Bars

The history of gingerbread dates back to ancient times, with its origins tracing to early spice trade routes. Initially, gingerbread was a honey cake with ginger, brought to Europe in the 11th century. Over centuries, it evolved, taking on many forms, from the crisp gingerbread cookies of Germany to the rich gingerbread loaves of England. The concept of Gingerbread Cake Bars is a more modern adaptation, blending the comforting spice profile of traditional gingerbread with the convenience and shareability of a bar cookie. This form likely gained popularity with the rise of potlucks and communal gatherings, offering a practical yet festive dessert option for bakers during the bustling holiday season.

These Gingerbread Cake Bars are more than just a dessert; they’re a slice of holiday tradition, re-imagined for ease and maximum enjoyment. With their perfect blend of warm spices, moist texture, and creamy frosting, they embody everything wonderful about the festive season. They’re simple to make, delightful to share, and will undoubtedly become a treasured part of your holiday baking repertoire. So go ahead, gather your ingredients, fill your kitchen with the irresistible scent of ginger and cinnamon, and create a batch of these truly special bars. Your taste buds, and your loved ones, will thank you.

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FAQs

Gingerbread Cake Bars

Warm, spiced Gingerbread Cake Bars bring holiday cheer. This easy recipe promises a moist, delightful treat perfect for sharing.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Cuisine American

Servings 15 servings

Calories 380 kcal

Ingredients

  

For the Gingerbread Cake Bars

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 cup unsalted butter, softened 1 stick
• 1/2 cup packed light brown sugar
• 2 large eggs, room temperature
• 1/2 cup unsulphured dark molasses
• 1/2 cup buttermilk, room temperature

For the Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened 1/2 stick
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk or cream as needed

Instructions

 

• Prepare Pan and Dry Ingredients: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line with parchment paper leaving an overhang on the sides for easy lifting. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, cinnamon, cloves, nutmeg, and allspice. Set aside.
• Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened unsalted butter and packed light brown sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
• Add Eggs and Molasses: Beat in the large eggs one at a time, mixing well after each addition. Stir in the dark molasses until fully combined. The mixture may look slightly curdled at this point, which is normal.
• Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Overmixing can lead to dense Gingerbread Cake Bars.
• Bake the Cake Bars: Pour the batter into the prepared 9×13 inch baking pan and spread evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs, not wet batter. Avoid overbaking to prevent dry bars. Let the Gingerbread Cake Bars cool completely in the pan on a wire rack before frosting.
• Prepare the Cream Cheese Frosting: While the bars cool, prepare the frosting. In a medium bowl, beat together the softened cream cheese and softened unsalted butter until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract. If the frosting is too thick, add milk or cream one tablespoon at a time until it reaches a spreadable consistency.
• Frost and Serve: Once the Gingerbread Cake Bars are completely cooled, spread the cream cheese frosting evenly over the top. You can sprinkle with a pinch of cinnamon or chopped candied ginger for garnish. Cut into squares or rectangles and serve immediately, or store as directed.

Notes

• Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for a smooth, emulsified batter and creamy frosting.
• Don’t Overmix: Overmixing develops gluten, leading to tough, dense Gingerbread Cake Bars. Mix until just combined.
• Cool Completely: Always wait until the bars are entirely cool before frosting. Warm bars will melt the frosting into a messy puddle.