Pin This silly cake gingerbread cookie crumble bar recipe brings together the cozy warmth of traditional gingerbread cookies with the soft comfort of cake for a playful dessert that's sure to bring smiles. The contrast between the tender cake base and the spiced crumble topping creates a delightful texture experience that's perfect for holiday gatherings or anytime you need a sweet pick-me-up.
I first created these bars when looking for a way to use up holiday baking ingredients without making traditional cookies. My family was immediately smitten with the playful combination, and now they've become our signature dessert for winter gatherings.
Ingredients
- For the Gingerbread Cookie Crumble
- All purpose flour: creates the perfect crumbly texture for the topping
- Brown sugar: adds depth and moisture to the crumble
- Ground ginger: provides that distinctive gingerbread flavor use fresh if possible for best results
- Ground cinnamon: adds warmth choose Ceylon cinnamon for a more complex flavor
- Ground cloves: bring intense aromatic notes a little goes a long way
- Ground nutmeg: adds subtle sweetness freshly grated makes a noticeable difference
- Salt: enhances all the flavors
- Baking soda: helps create the perfect cookie texture
- Cold butter: creates those desirable crumbly bits look for European style for richer flavor
- Molasses: provides that classic gingerbread flavor and color use unsulphured for best results
- For the Cake Layer
- All purpose flour: forms the foundation of our tender cake
- Granulated sugar: provides sweetness without competing with the spiced topping
- Baking powder and baking soda: work together for the perfect rise
- Salt: balances the sweetness
- Buttermilk: adds tenderness and slight tanginess
- Vegetable oil: keeps the cake moist for days
- Egg: provides structure and richness
- Vanilla extract: complements the spices nicely use pure rather than imitation
Instructions
- Prepare Your Baking Pan:
- Preheat your oven to 350°F and line your 8x8 inch baking pan with parchment paper. Leave some overhang on the sides to create handles for easy removal later. This step is crucial for clean cutting and serving.
- Mix The Gingerbread Crumble:
- In a medium bowl whisk together the flour brown sugar and all spices until well combined. This ensures even distribution of flavors throughout the crumble. Add the cold cubed butter and work it into the dry ingredients using your fingertips or a pastry cutter. You want to achieve a coarse crumb texture with pieces ranging from pea sized to almond sized. When you drizzle in the molasses use a fork to gently incorporate it until clumps form naturally. The mixture should hold together when squeezed.
- Create The Cake Base:
- Whisk together all dry cake ingredients in a large bowl making sure to break up any lumps of flour or baking powder. In a separate bowl combine the wet ingredients whisking until the egg is fully incorporated and the mixture looks uniform. Pour the wet ingredients into the dry ingredients and fold together using a spatula. Mix just until no dry spots remain about 10 to 12 gentle folds. Overmixing will create a tough cake so stop as soon as the batter comes together.
- Assemble The Layers:
- Pour the cake batter into your prepared pan using a spatula to spread it evenly into all corners. The batter will be relatively thick. Take your gingerbread crumble mixture and sprinkle it evenly over the cake batter creating a generous layer. Allow some larger clumps to remain for textural interest. Press very gently on the crumble just enough to adhere it to the batter but not so much that it sinks in completely.
- Bake To Perfection:
- Place the pan in the center of your preheated oven and bake for 32 to 36 minutes. You will know the bars are done when the crumble topping is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake layer should spring back when lightly touched. Allow the bars to cool completely in the pan before lifting out using the parchment paper handles and cutting into squares.
Pin The molasses is truly the secret hero of this recipe. I discovered its importance when I once ran low and reduced the amount—the bars lost that distinctive gingerbread character that makes them so special. Now I always keep a jar of unsulphured molasses in my pantry specifically for these bars. The depth it brings to the crumble topping transforms these from ordinary dessert bars into something memorable.
Storage Tips
These bars maintain their best texture when stored at room temperature in an airtight container with parchment paper between layers to prevent sticking. They'll stay fresh for up to 5 days, though they rarely last that long in my house! If you notice them beginning to dry out after a few days, place a small piece of bread in the container—the bread will give up its moisture to the bars.
For longer storage, these bars freeze beautifully. Wrap individual portions in plastic wrap, then place in a freezer bag. When you're ready to enjoy, thaw at room temperature for about an hour. You can even microwave them for 15-20 seconds for that just-baked warmth.
Seasonal Adaptations
Winter Holiday Version
Add 1/4 teaspoon of cardamom to the spice mix for a more festive flavor
Replace half the molasses with pure maple syrup for a lighter touch
Sprinkle the top with sparkling sugar before baking for a snow like effect
Summer Variation
Add lemon or orange zest to the cake batter for brightness
Fold in 1/2 cup of fresh berries to the cake batter before baking
Serve with a dollop of lightly whipped cream infused with citrus
Fall Harvest Edition
Add 1/2 cup of finely diced apple to the cake batter
Increase the cinnamon and add a pinch of allspice
Drizzle with caramel sauce before serving
Ingredient Substitutions
If you're out of buttermilk, you can create a quick substitute by adding 1/2 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes. The acidity is important for activating the baking soda and creating that tender crumb.
For a dairy-free version, replace the butter with coconut oil (solid, not melted) in the crumble and use any plant-based milk with a splash of vinegar in place of the buttermilk. The texture will be slightly different but still delicious.
Those looking to reduce refined sugar can substitute coconut sugar for the brown sugar in the crumble. It has a natural caramel-like flavor that works beautifully with the gingerbread spices, though the color will be slightly darker.
Pin These bars are a delightful way to combine comforting gingerbread flavors with a tender cake base. The crumble topping adds a satisfying crunch, making each bite a celebration of textures and tastes.
Recipe Questions
- → How do I achieve a moist cake layer?
Using buttermilk and not overmixing the batter ensures your cake layer stays soft and tender.
- → Can I substitute any ingredients?
You can swap half the flour for whole wheat to add a nutty flavor, or add chopped crystallized ginger for more spice.
- → What is the best way to serve these bars?
They’re delicious enjoyed plain, chilled, or warmed slightly with a drizzle of vanilla glaze or a scoop of vanilla ice cream.
- → How do I store leftover bars?
Keep bars in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- → Are there allergen concerns?
Bars contain wheat, eggs, and dairy. Always check ingredient labels for extra allergen information.