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Spice Snack Cake

This tasty snack cake meets Smart Snack Standards for Child Nutrition.

Step-by-Step Instructions

Preheat conventional oven to 350° F or convection oven to 325° F.

Line pan(s) with parchment paper. For 16 servings, use one 9 X 9” cake pan; for 48 servings, use one 13 X 18 x 1” half sheet pan.

In medium mixing bowl, combine flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until blended well. (May prepare dry mix ahead).

In large mixing bowl, whisk or beat together buttermilk, sugar, dark corn syrup, melted butter, eggs, vegetable oil, and vanilla until smooth.

Optional: If adding raisins, toss raisins with flour mixture.

Add flour mixture in 4-6 scoops to liquid mixture, beating until smooth, about 3 minutes.

Pour into prepared half sheet pan and bake in center of oven 25-30 minutes. If baking in a convection oven, turn pan once. If including raisins, add 5 minutes to total baking time, if needed.

Cool on wire cooling racks.

Mix powdered sugar, vanilla, and smallest quantity of milk. If too thick, thin with remaining quantity of milk. Use pointed spoon or fork to drizzle over cake.

Allow drizzle to set. 11.Cut 13 x 18” pan into 48 squares or bars (6X8 or 4X12).

Prep Time: 30 Minutes

Total Time: 13-15 Minutes

Servings: 36 rolls

  • 1 cup whole white wheat flour
  • 1/4 cup Corn Starch
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Ginger
  • 1/8 teaspoon Ground Nutmeg
  • 2/3 cup sugar
  • 1/2 cup buttermilk
  • 2 eggs
  • 1/4 cup Dark Corn Syrup
  • 1 teaspoon Vanilla Extract
  • 1/2 cup raisins*, optional

Drizzle Ingredients:

  • 1/2 cup powdered sugar
  • 1 to 2 tablespoons lowfat milk
  • 1/2 teaspoon Vanilla Extract

Recipe provided by Argo Corn Starch, a member of
the Home Baking Association