Gingerbread Snack Cake

Do ahead

Grease and line an 8x8 baking dish (metal is preferable) with parchment paper with overhang (if you plan to remove the cake from the tin for serving).

Make the cake

```
Preheat the oven to 350°F.
```

In a large bowl, combine the vegetable oil, granulated sugar and molasses and whisk until incorporated.

Add the eggs one by one, mixing to fully incorporate before adding another.

Add the vanilla, sour cream and fresh ginger and whisk until incorporated.

In a separate bowl, whisk together the flour, kosher salt, baking powder and gingerbread spice.

Add the dry ingredients and fold into the batter with a rubber spatula until smooth. Pour into the prepared pan.

Bake for 48-52 minutes, until a cake tester comes out clean and the top is golden brown. Let cool completely before frosting.

Make the frosting

Beat the cream cheese with beaters or in the bowl of a stand mixer fitted with a paddle attachment for 3 minutes or until there are no lumps. Remove to a small bowl.

Place the room temperature butter in the stand mixer bowl or regular bowl that the cream cheese was just in. Beat on high for 3-4 minutes or until smooth and fluffy.

Add the cream cheese to the butter and beat for 1-2 minutes or until thoroughly combined.

Add the powdered sugar and beat until combined. Add salt, lemon juice and vanilla. Beat just until combined.

Assemble

Pipe or spoon on the cream cheese frosting. I piped mine on in a shingle design with a large round piping tip. Decorate with sprinkles or mini gingerbread men. I used my pepparkakor gingerbread men.