Silly Cake Gingerbread Crumble Bars (Print View)

Spiced gingerbread bars with cake layers, festive toppings, and a fun, whimsical twist perfect for celebrations.

# Components:

→ Gingerbread Crumble

01 - 1 ½ cups all-purpose flour
02 - ½ cup packed dark brown sugar
03 - 1 teaspoon ground ginger
04 - 1 teaspoon ground cinnamon
05 - ¼ teaspoon ground cloves
06 - ½ teaspoon baking powder
07 - ¼ teaspoon salt
08 - ½ cup unsalted butter, cold, cut into cubes

→ Silly Cake Layer

09 - ¾ cup granulated sugar
10 - ½ cup unsalted butter, softened
11 - 2 large eggs
12 - 1 teaspoon vanilla extract
13 - 1 ¼ cups all-purpose flour
14 - 1 teaspoon baking powder
15 - ¼ teaspoon salt
16 - ½ cup milk

→ Decorations (optional)

17 - ½ cup mini marshmallows
18 - ¼ cup festive sprinkles
19 - ¼ cup mini chocolate chips

# Directions:

01 - Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, ensuring there's an overhang for easy removal.
02 - In a mixing bowl, combine flour, dark brown sugar, ground ginger, cinnamon, cloves, baking powder, and salt. Incorporate the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside.
03 - In a separate large mixing bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
04 - In another bowl, whisk together flour, baking powder, and salt. Gradually add half of the dry ingredients to the wet butter mixture, mixing until just combined. Add the milk, then incorporate the remaining dry ingredients. Mix until the batter is smooth.
05 - Spread the cake batter evenly into the prepared baking pan. Sprinkle half of the prepared gingerbread crumble mixture over the cake layer.
06 - Scatter mini marshmallows, festive sprinkles, and mini chocolate chips over the top of the crumble for a decorative effect.
07 - Evenly distribute the remaining gingerbread crumble over the decorated cake layer.
08 - Bake for 33–37 minutes, or until the top is golden brown and a toothpick inserted into the center emerges clean.
09 - Allow the bars to cool completely in the pan. Use the parchment paper overhang to lift the entire block from the pan, then cut into individual bars before serving.

# Expert Advice:

01 -
  • Perfect balance of spicy and sweet flavors
  • Easier than building an actual gingerbread house
  • Customizable with your favorite festive toppings
  • Makes a great holiday gift for neighbors and friends
02 -
  • Can be made up to 3 days ahead and stored in an airtight container
  • Perfect balance of cake and cookie textures in one dessert
  • Great project to make with kids during holiday season
  • Freezes beautifully for up to 2 months
03 -
  • The temperature of your butter matters tremendously in this recipe. For the crumble, use very cold butter straight from the refrigerator. For the cake layer, the butter should be softened but not melty. If you see any liquid forming, your butter is too warm.

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