This moist and gooey crockpot gingerbread cake is easy, ready in only 15 minutes of hands-on work, and all made in the slow cooker, just perfect for the holidays. This easy dessert is a delicious twist on traditional gingerbread!
It's already the holiday season, which means it's going to be even busier for us already-busy moms. With plenty of other dishes to prepare, be it for Thanksgiving, Christmas, Hanukkah, or other holiday celebrations, finding time-saving yet delicious recipes is important.
This gingerbread crockpot cake is the perfect recipe to give you enough time to focus on other dishes or tasks during your hectic prep day. With only 15 minutes of prep, you can easily pop it into the crockpot to cook for 2 hours, you'll have a moist, gooey, and tasty gingerbread cake that's just in time for dessert.
That's the perfect amount of time to watch a cheesy Christmas movie on Netflix wrap presents, I'm just saying.
I keep returning to this recipe because of its warmth and spice. It reminds me so much of the holiday season, and I'm glad I can enjoy it even when it's off-season. I like having this with whipped cream or some vanilla ice cream as they complement the taste really well.
This recipe is perfect for potlucks, and trust me, your kids will love it. Just make sure to bring extra whipped cream! This cake always gets compliments every time I make it for a gathering. Guests can't get enough of this gooey gingerbread, and I enjoy preparing it just as much because it's so easy.
Ingredients
- Flour - I use all-purpose flour, you may use gluten-free all-purpose flour.
- Baking soda - leavening agent for rise.
- Ground ginger - adds warmth and spice.
- Ground cinnamon - adds sweet, woody flavor.
- Ground cloves - adds pungent, aromatic taste.
- Salt - enhances overall flavor.
- Unsalted butter - softened, adds richness and moisture.
- Brown sugar - sweetens and adds depth.
- Egg - binds ingredients and adds richness.
- Molasses - adds rich, dark sweetness.
- Hot water - helps dissolve molasses and creates smooth batter.
See the recipe card for exact quantities.
Step-by-step Instructions
If you're ready to make a delicious gingerbread cake, this step-by-step guide will walk you through the process. This crockpot gingerbread cake is a perfect holiday dessert, combining warm spices and rich flavors. Whether you're looking for a new addition to your table of contents for holiday desserts or simply want to try a popular recipe, this guide has you covered.
Grease the Insert
Begin by greasing the crockpot insert. This will prevent the cake from sticking and make it easier to remove once it’s done. Use butter or a non-stick cooking spray for this step.
Combine Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. These spices will give your cake its classic warm and spiced flavor. Set this bowl aside.
Cream Butter and Sugar
In another large mixing bowl, beat the softened butter and sugar together until the mixture is completely combined. You can use a hand mixer or a stand mixer for this step.
Add Egg and Molasses
Add the egg and molasses to the butter and sugar mixture. Mix well until all the ingredients are fully combined. The molasses will add a rich, dark sweetness to your cake.
Incorporate Dry Ingredients with Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the hot water. Mix until the batter is smooth and well combined. This step ensures that the gingerbread cake batter is evenly mixed and ready for cooking.
Pour Batter into the Insert
Pour the prepared gingerbread cake batter into the greased insert. Spread it out evenly with a spatula to ensure it cooks uniformly.
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Cover and Cook on High
Cover the crockpot with its lid and set it to cook on High for 2-3 hours. The gingerbread cake is done when a toothpick inserted into the center comes out clean. Cooking time may vary depending on your crockpot, so start checking at the 2-hour mark.
Cool the Cake
Once the gingerbread cake is cooked, turn off the crockpot and let the cake cool for about 30 minutes. This allows the cake to set and makes it easier to serve.
Serve Warm
Serve the gingerbread cake warm, optionally with a dollop of whipped cream or a scoop of vanilla ice cream. This adds a creamy contrast to the moist cake, making it a perfect holiday dessert.
Storage
To store your crockpot gingerbread cake, allow it to cool to room temperature before transferring it to an airtight container. For optimal freshness, refrigerate the cake for up to 5 days. To reheat, warm it in the microwave in 30-second intervals until heated through, or place it in a preheated 350°F (175°C) oven for about 10-15 minutes. Serve warm, optionally with whipped cream or a scoop of vanilla ice cream for a more comforting treat.
Top Tips for Instant Pot Chicken and Peppers Stew
Use room temperature ingredients - Ensure that your butter and egg are at room temperature before mixing. This helps create a smoother batter and ensures even cooking.
Check for doneness early - crockpots can vary in cooking times. Start checking your cake at the 2-hour mark by inserting a toothpick into the center. If it comes out clean, the cake is done. This prevents overcooking and ensures a moist cake.
Grease the crockpot well - Make sure to thoroughly grease the crockpot insert with butter or non-stick cooking spray. This will prevent the cake from sticking and make it easier to remove and serve.
What to Serve with Crockpot Gingerbread Cake
My pumpkin spice mix has always been the foundation for my pumpkin spice recipes. If you loved this crockpot recipe and you're looking for similar ones, I'm sure you'll love my pumpkin spice muffins and pumpkin spice banana bread recipes.
These pumpkin spice recipes, especially the gingerbread cake are perfectly served with a warm cup of coffee or tea. If you want to be in-theme with the pumpkin spice, you should try my pumpkin spice latte.
Recipe
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Crockpot Gingerbread Cake
Equipment
- Crockpot
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup brown sugar
- 1 egg
- 1 cup molasses
- ½ cup hot water
Instructions
- Grease the crockpot insert.
- Mix flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl.
- In another bowl, beat butter and sugar until smooth.
- Add egg and molasses to butter mixture. Mix well.
- Gradually add dry ingredients to wet ingredients, alternating with hot water.
- Pour batter into crockpot.
- Cover and cook on High for 2-3 hours until a toothpick comes out clean.
- Turn off crockpot and let cake cool for 30 minutes before serving.
Notes
Nutrition
