This Gingerbread Cake made in a crock pot is a cozy, aromatic treat that fills your kitchen with the warm scents of molasses, ginger, and cinnamon. Its moist, tender crumb is perfectly spiced, offering a comforting balance of sweetness and warmth. With just 15 minutes of prep, you can set it and forget it, letting the slow cooker work its magic for 2 hours.
The result is a rich, decadent dessert that’s ideal for chilly evenings or holiday gatherings. Each bite delivers a luscious blend of flavors, enhanced by a slightly crisp edges and a soft, melt-in-your-mouth center. It’s the ultimate fuss-free indulgence that feels like a hug in cake form.
Gingerbread Cake Ingredients
- 1 cup (8oz/225g) light brown sugar
- ¾ cup (8oz/225g) treacle or molasses
- 2 sticks (8oz/225g) butter (divided: 2 sticks for the cake, ¾ cup for the topping)
- 3 cups (16oz/450g) all-purpose flour
- 2 tsp ground ginger
- 1 tbsp cinnamon
- 2 whole eggs
- 1 ¼ cups (10floz/300ml) whole milk
- 2 level tsp baking soda (bicarbonate of soda)
- 2 ¼ cups (20floz) water
- ¾ cup (8oz/225g) brown sugar (for the topping)
Step-by-Step Instructions
- In a microwave-safe bowl, gently heat 1 cup brown sugar, 2 sticks butter, and ¾ cup treacle/molasses until melted. Set aside to cool.
- Whisk the 2 eggs in a separate bowl, then pour them into the cooled treacle mixture. Continue whisking until combined.
- Sift the 3 cups flour, 2 tsp ginger, and 1 tbsp cinnamon over the treacle mix. Gently stir until just combined.
- Heat the 1 ¼ cups milk in the microwave for about 1 minute until warm.
- Whisk the 2 tsp baking soda into the warm milk. It will bubble and activate.
- Pour the milk mixture into the treacle batter and whisk until well combined. The batter will be thin—this is normal.
- Butter your crock pot (or rice cooker) and pour in the batter. (Note: A 4-quart crock pot works best.)
- In a separate bowl, heat the ¾ cup butter, 2 ¼ cups water, and ¾ cup brown sugar until the butter melts and the sugar dissolves.
- Carefully pour the hot butter-sugar mixture on top of the gingerbread batter. It will be hot, but this is intentional.
- Place the lid on the crock pot and set it to HIGH. Cook for 2 hours (timing may vary depending on your crock pot).
- While baking, the cake will rise significantly, and the liquid will bake into the cake.
- After 2 hours, remove the pot from the crock pot base and let it cool. The cake will continue to set as it cools.
- Serve warm with vanilla ice cream for a heavenly treat!
Perfect Pairings: Sauce and Topping Ideas
While vanilla ice cream is a classic choice, try drizzling warm caramel sauce or a dollop of whipped cream for extra indulgence. For a tangy twist, a lemon glaze made with powdered sugar and fresh lemon juice pairs beautifully with the rich gingerbread flavor.
Storage and Reheating Tips
Store leftover gingerbread cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, microwave individual slices for 15-20 seconds or warm them in the oven at 300°F (150°C) for 5-10 minutes for that freshly baked feel.
Recipe Variations to Explore
Swap out the treacle for golden syrup or honey for a slightly different flavor profile. Add a handful of raisins or chopped nuts to the batter for extra texture. For a festive touch, sprinkle candied ginger on top before baking.
Equipment Guidance for Success
Ensure your crock pot is well-buttered to prevent sticking. If you don’t have a crock pot, a rice cooker or even a large, oven-safe dish in a low-temperature oven (around 300°F/150°C) can work as an alternative. Just keep an eye on the baking time!
Common Questions Answered
Can I use dark brown sugar instead of light? Absolutely! It will add a deeper, richer flavor. What if my batter seems too thin? Don’t worry—this is normal for gingerbread cake. It will thicken as it bakes and create a moist, tender texture.
Gingerbread Cake Made in a Crock Pot
Equipment
- Crock Pot
Ingredients
- 1 Cup light brown sugar 8oz/225g
- 3/4 Cup Treacle/molasses 8oz/225g
- 2 sticks Butter 8oz/225g
- 3 Cups Ap flour 16oz/450g
- 2 tsp Ground ginger
- 1 Tbsp Cinnamon
- 2 Whole Eggs
- 1 1/4 cups Whole milk 10floz/300ml
- 2 level tsp Baking soda (bicarb of soda)
- 3/4 cups butter 6oz/180g
- 2 1/4 cups water 20 floz
- 3/4 cup brown sugar 8oz/225g
Instructions
- In a microwaveable bowl, gently heat the sugar, butter and treacle until melted. Set aside to cool once melted.
- Whisk the eggs together and then pour them into the treacle mix and continue whisking
- Sift the flour and spices over the treacle mix and gently stir in.
- Heat the milk until warm in the microwave (about 1 minute)
- Whisk the bicarbonate (baking soda) into the warm milk. You will see it bubble and activate.
- Whisk the milk straight into the treacle mix until well combined. You will notice this is a thin batter, that’s ok.
- Butter your crock pot (or rice cooker) and pour in the batter. (my crock pot is a large 4 quarts)
- In a bowl heat the butter, water and brown sugar in a bowl until the butter melts and the sugar dissolves.
- Gently pour it on top of the gingerbread mix. It will be hot but that’s ok.
- Place on the lid and set your crockpot to HIGH and cook for 2 hours (this timing is based on my crock pot so your timing may vary depending on the strength of yours)
- While baking you will notice the pudding cakes rises up a lot and the liquid will bake into the cake.
- After the 2 hours remove the pot from the body of the crock pot and set aside to cool down and let it set. It will continue cooking out of the crock pot.
- Serve warm with vanilla ice cream and you will be in heaven!
