Who said you need an oven to enjoy Gingerbread Cake? With only your slow cooker and 1/2 cup salted butter, 1 cup molasses, 2 1/2 cups flour, and 2 tsp ground ginger, you can create a moist delight that rivals any oven-baked version.

To make Gingerbread Cake in the slow cooker, simply cream together the butter and sugar, mix in the egg and molasses, then gradually blend in the flour and ginger. Pour in 1 cup hot water to ensure a smooth batter, then cook on high for 2 hours and 10 minutes.

Dive into the full recipe below and discover the magic of slow-cooked Gingerbread Cake. Trust me, you’ll want to see how simple and delicious this can be!

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Can I use unsalted butter instead of salted butter in the Gingerbread Cake?

Yes, you can use unsalted butter instead of salted butter in the Gingerbread Cake recipe. If you choose unsalted butter, add an extra 1/4 teaspoon of salt to the existing 3/4 teaspoon to balance the flavors. This means you’ll use a total of 1 teaspoon of salt for the recipe.

How can I make the Gingerbread Cake more moist?

To ensure your Gingerbread Cake is extra moist, add 1 cup of hot water at the end of mixing the batter, as specified in the recipe. This hot water integrates with the molasses (1 cup) and butter (1/2 cup) to create a smooth, moist batter, resulting in a tender, moist cake.

Is it possible to make this Gingerbread Cake gluten-free?

Yes, you can make this Gingerbread Cake gluten-free by substituting the regular flour with a gluten-free all-purpose flour blend. Use 2 1/2 cups of a reputable brand like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour to ensure the cake maintains its structure and texture.

Slow Cooker Gingerbread Cake Ingredients

• 1/2 cup of salted butter – make sure it’s at room temperature, we’re not looking for a buttery puddle here!
• 1/2 cup of sugar – just the right amount to sweeten your day
• 1 large egg – the bridge between our ingredients, making everything come together
• 1 tsp. of vanilla extract – because what’s a cake without a hint of vanilla?
• 1 cup of molasses – for that deep, rich flavor that screams gingerbread
• 2 1/2 cups of flour – the foundation of our cake
• 3/4 tsp. of salt – to balance the sweetness
• 1 tsp. of ground cloves – a spice that brings the warmth
• 1 1/2 tsp. of ground cinnamon – for that comforting, familiar taste
• 2 tsp. of ground ginger – the star of the show, giving our cake its name
• 1 1/2 tsp. of baking soda – NOT BAKING POWDER, we want our cake to rise just right
• 1 cup of hot water – heat it up in the microwave for about 1 minute and 30 seconds, but wait to add it—timing is everything!

How To Make Slow Cooker Gingerbread Cake

1. Prep Your Slow Cooker: Grab an oval slow cooker for this adventure. A round one might leave the middle of the cake wanting more time while the edges get too crispy.
2. Cream the Butter and Sugar: In a medium bowl, blend the room-temperature butter and sugar until they’re creamy and dreamy. A hand mixer or a stand mixer with a paddle attachment works wonders here.
3. Add the Egg and Vanilla: Crack in the egg and pour in the vanilla, mixing until they’re fully incorporated and the mixture looks like the start of something delicious.
4. Molasses, Meet Mixture: Pour the molasses into your creamy mix, blending until smooth. It’ll look a bit like a culinary masterpiece in the making.
5. Dry Ingredients: In another medium bowl, whisk together the flour, salt, cloves, cinnamon, ginger, and baking soda. This is the spicy heart of our cake.
6. Combine Wet and Dry: Slowly add your spiced flour mixture to the wet ingredients, mixing as you go. It might get a bit chunky, but that’s just part of the charm.
7. Add Hot Water: Now’s the time for that hot water. Pour it in and mix until you’ve got a smooth batter that’s ready for slow cooking.
8. Into the Slow Cooker: Spray your slow cooker with non-stick spray and pour the batter in. Pop the lid on, set it to HIGH, and let it cook for 2 hours and 10 minutes. No peeking! The steam inside is what’s going to make this cake perfectly moist.
9. Check the Cake: Towards the end of cooking time, take a sneak peek through the lid. If the center jiggles like a little dance, give it a bit more time.
10. Cooling Time: Once done, remove the stoneware from the cooker and let it cool on a rack until room temperature. Patience is a virtue that pays off with cake.
11. Serve and Enjoy: This cake tastes best cooled, as the spices really come to life. Serve it with a dollop of whipped cream, a scoop of ice cream, or a cloud of cool whip.

Recipe Tips

• Slow Cooker Liner Magic: Use a slow cooker liner for effortless cleanup. This little trick saves you from the dreaded scrubbing session post-baking, making your baking experience as smooth as your cake’s texture.
• Molasses Swap-Out: If you find molasses too strong, substitute half of it with honey. This will lighten the flavor without sacrificing the cake’s moistness, making it a sweet compromise for more sensitive palates.
• Spice Level Adjustment: Feel free to adjust the amount of ginger and cinnamon based on your taste preference. If you’re a spice enthusiast, amp up the ginger for an extra kick. It’s like customizing your spice journey, one teaspoon at a time.
• Cake Tester Hack: Instead of a toothpick, use a spaghetti strand to check if the cake is done. It’s long enough to reach the middle and you get to feel like a kitchen MacGyver. If it comes out clean, your cake is ready to exit the slow cooker stage.

What to Serve With Gingerbread Cake

You can serve Gingerbread Cake with powdered sugar, homemade whipped cream, salted caramel sauce, eggnog ice cream, or sugared cranberries. These toppings add a delightful contrast and enhance the cake’s rich flavors, making every bite a festive celebration.

How To Store Gingerbread Cake

In The Fridge:

Store the Gingerbread Cake in an airtight container or wrap it tightly with plastic wrap. It will stay fresh for up to 5 days. Ensure it’s completely cooled before storing to maintain its moist texture.

In The Freezer:

Gingerbread Cake can be stored in the freezer. Wrap it tightly in plastic wrap, then in aluminum foil, and place it in a freezer bag. It will keep well for up to 3 months. Thaw overnight in the fridge before serving.

Check out More Slow Cooker Recipes:

• Slow Cooker Easy Fruit Cake
• Slow Cooker No Chocolate Vanilla Fudge
• Slow Cooker Green Tomato Chutney