Silly Cake Gingerbread Cookie Crumble (Print)

Sweet dessert bars with soft cake, spiced gingerbread crumble, and molasses. Festive, cozy, and easy to make.

# Components:

→ For the Gingerbread Cookie Crumble

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup packed brown sugar
03 - 1 1/2 tsp ground ginger
04 - 1 tsp ground cinnamon
05 - 1/4 tsp ground cloves
06 - 1/4 tsp ground nutmeg
07 - 1/4 tsp salt
08 - 1/2 tsp baking soda
09 - 1/3 cup cold, cubed unsalted butter
10 - 2 tbsp molasses

→ For the Cake Layer

11 - 1 cup all-purpose flour
12 - 1/2 cup granulated sugar
13 - 1 tsp baking powder
14 - 1/4 tsp baking soda
15 - 1/4 tsp salt
16 - 1/2 cup buttermilk, room temperature
17 - 1/4 cup vegetable oil
18 - 1 large egg, room temperature
19 - 1 tsp vanilla extract

# Directions:

01 - Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, ensuring an overhang for easy removal.
02 - In a medium bowl, combine flour, brown sugar, ginger, cinnamon, cloves, nutmeg, salt, and baking soda. Cut in cold butter using a pastry blender or fingertips until coarse crumbs form. Stir in molasses until mixture clumps. Set aside.
03 - In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, vegetable oil, egg, and vanilla extract until smooth. Add the wet ingredients to the dry ingredients and mix gently until just combined; avoid overmixing.
04 - Spread the cake batter evenly into the prepared baking pan. Evenly sprinkle the gingerbread cookie crumble over the cake batter.
05 - Bake for 32–36 minutes, or until a toothpick inserted into the center comes out clean and the crumble topping is golden brown.
06 - Allow the bars to cool completely in the pan before lifting out and cutting into 12 individual portions.

# Expert Advice:

01 -
  • Perfect balance of cake and cookie textures in one delicious bar
  • Ready in just 1 hour from start to finish
  • Uses pantry staples you likely already have on hand
  • Makes an impressive dessert with minimal effort
02 -
  • These bars stay fresh for up to 5 days in an airtight container
  • The flavors actually improve on the second day as the spices meld
  • Can be made ahead and frozen for up to 3 months perfect for holiday prep
03 -
  • The temperature of your ingredients matters tremendously for these bars. Cold butter creates those perfect crumbly bits in the topping, while room temperature wet ingredients ensure your cake layer mixes properly without overmixing. I always set out my egg and buttermilk about 30 minutes before baking.
  • When measuring your flour, use the spoon-and-level method rather than scooping directly with the measuring cup. This prevents packing too much flour into your measurements, which would result in dry, dense bars. I learned this lesson the hard way after wondering why my first few batches weren't as tender as I wanted.
  • Don't rush the cooling process. These bars need to set completely before cutting, or you'll end up with a messy (albeit delicious) situation. I know it's tempting to dig in right away—the aroma is irresistible—but patience rewards you with perfectly structured bars that hold their shape when served.

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