Slow Cooker Gingerbread Cake
21 Comments Dec 05, 2020
Updated Dec 18, 2024
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Did you know you can make moist and decadent gingerbread cake right in your slow cooker? We make this dessert every Christmas and serve topped with ice cream.
We love making cakes in the slow cooker. Easy to make cake always turns out moist. We also make Slow Cooker Lemon Cake and Slow Cooker Pumpkin Spoon Cake. Also, try my slow cooker gingerbread lattes.
Gingerbread cake is one of my favorite desserts to make at Christmas. I’ve made it in the oven and had to test it out in the slow cooker. I had great results after a few testing sessions and want to share how I make classic gingerbread cake in my slow cooker.
How to make Gingerbread Cake in the crockpot:
- This cake is made from scratch but also very easy once you get your ingredients together.
- You will need 2 bowls, one for dry and one for wet. You will need a hand mixer or a stand mixer.
- You will also need hot water (wait to add this until you’ve mixed the wet and dry ingredients together). The entire recipe is in the recipe card.
How long do I cook?
- Place the lid on the slow cooker.
- Cook on HIGH for 2 hours and 10 minutes. Toward the end of the cooking time, check on the cake by peering through the lid. Jiggle the stoneware, if the cake is still jiggly, you will need to cook a little bit longer. If not jiggly, take off the heat immediately.
- Remove the stoneware from the heating element and place on a cooling rack.
- Let the cake sit until the cake cools to room temperature.
Can I use a gingerbread cake mix instead of making it from scratch?
- Yes, if you do not have all the ingredients to make this from scratch cake you can use a gingerbread cake mix.
- I tested a Betty Crocker 14.5 oz. Gingerbread cake and cookie mix and mixed with the ingredients listed on the box. I had great results.
- Spray slow cooker with non-stick spray and add batter. Cover and cook on HIGH for 1 hour and 30 minutes. (not pictured)
How to serve gingerbread cake:
- Best to cool completely before serving. You will be able to taste the spices better.
- Top with ice cream, whipped cream or cool whip.
- Or try a sauce such as lemon sauce, rum sauce or even store bought caramel.
Other holiday desserts to make in the slow cooker:
- Slow Cooker Chocolate Peanut Clusters
- Slow Cooker Figgy Pudding
- Slow Cooker Caramel Cake
- Slow Cooker Candied Pecans
- Slow Cooker Baked Apples
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Slow Cooker Gingerbread Cake
Enjoy the rich, spiced flavors of the season with this simple crockpot gingerbread cake, perfect for a warm and comforting treat.
How to Video
Equipment
- Slow Cooker- 6 quart oval or larger
Ingredients
- 1/2 cup salted butter, room temperature (not melted)
- 1/2 cup sugar
- 1 large egg
- 1 tsp. vanilla
- 1 cup molasses
- 2 1/2 cups flour
- 3/4 tsp. salt
- 1 tsp. cloves
- 1 1/2 tsp. ground cinnamon
- 2 tsp. ground ginger (powder)
- 1 1/2 tsp. baking soda, (NOT BAKING POWDER)
- 1 cup hot water, WAIT TO ADD, READ INSTRUCTIONS (To heat water, I place in microwave for 1 minute 30 seconds)
Instructions
- NOTE – THIS RECIPE WILL WORK BEST WITH A OVAL SLOW COOKER. Using a round slow cooker may not allow the cake to set in the middle before the edges burn.
- You will need two bowls (both medium sized).
- In one bowl add the softened butter and sugar. Using a hand mixer (or kitchen aid with paddle attachment) cream the sugar and butter together. Add the egg and vanilla and mix until incorporated. Next add the molasses and blend until smooth.
- In the other bowl add the flour, salt, spices, and baking soda. Stir.
- Pour this dry mixture slowly into the wet ingredients while blending. This may be a little chunky.
- Next pour in the hot water and continue mixing until a smooth batter forms.
- Spray your slow cooker non-stick spray. Pour in the batter. Place the lid on the slow cooker.
- Set the slow cooker to HIGH and cook for 2 hours and 10 minutes without opening the lid during the cooking time. Check on the cake towards the end of the cooking time by peering through the lid. You can jiggle the stoneware to see if the cake is still jiggly. If it is still jiggly, continue cooking.
- Remove the stoneware from the heating element of the slow cooker and set on a cooking rack after the cooking time is up.
- Let cool until the cake is at room temperature.
- Best if served cooled (the spices are more profound).
- Serve topped with whipped cream, cool whip or ice cream.
Sarah’s Notes
How to serve gingerbread cake:
- Best to cool completely before serving. You will be able to taste the spices better.
- Top with ice cream, whipped cream or cool whip.
- Or try a sauce such as lemon sauce, rum sauce or even store bought caramel.
- Yes, if you do not have all the ingredients to make this from scratch cake you can use a gingerbread cake mix.
- I tested a Betty Crocker 14.5 oz. Gingerbread cake and cookie mix and mixed with the ingredients listed on the box. I had great results.
- Spray slow cooker with non-stick spray and add batter. Cover and cook on HIGH for 1 hour and 30 minutes.
Nutrition
Calories: 428kcal | Carbohydrates: 75g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 511mg | Potassium: 673mg | Fiber: 2g | Sugar: 44g | Vitamin A: 384IU | Calcium: 108mg | Iron: 4mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Made this recipe? Leave a comment below!
Can I freeze the gingerbread?
Yes, this freezes well.