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This small batch gingerbread cake bakes up soft and moist, with rich molasses flavor and warm spices. Made from scratch, this mini gingerbread is perfectly sized for one or two people.
Featured Comment
“The gingerbread is excellent!! Have made it twice now and love it.”
– Mike
Quick Look
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cool Time: 15 minutes
- Total Time: 1 hour
- Equipment: 5×5-inch baking dish, hand mixer
- Cook Method: Bake
- Servings: 4 squares (for 1 to 2)
- Difficulty: Easy
- Flavor Profile: Rich molasses flavor spiced with ginger, cinnamon and a hint of clove, with a mild sweetness that lets the spices come through.
This single serve gingerbread cake was developed for one small dish from the start, and it still fills your whole kitchen with the smell of Christmas baking.
Why You’ll Love This Mini Gingerbread Cake
This is classic gingerbread, the old-fashioned kind with deep molasses flavor and plenty of spice, and it tastes like the gingerbread I grew up loving. I developed this small gingerbread cake for one or two people from the start, so you can bake it whenever you like without a big pan of cake waiting on the counter all week.
One egg yolk is what keeps a cake this small soft and tender. A whole egg adds too much liquid for the small amount of flour and turns the cake dense and heavy, so the yolk does the job on its own. Save the white for one of my egg white recipes.
I kept this small batch gingerbread recipe to basic baking ingredients, so you can make it from scratch anytime, and the batter is ready in about 15 minutes. It feels special on a holiday table and just as right on an ordinary night.
If you love these flavors, you’ll also like my Small Batch Ginger Cookies, Small Batch Molasses Cookies, Small Batch Gingerbread Granola, and Mini Spice Cake.
Ingredients
This mini gingerbread loaf bakes in a small 5×5-inch dish, and every ingredient is a pantry staple you can find at any grocery store. For ways to use any leftover ingredients, check out our Leftover Ingredients Recipe Finder.
Granulated sugar: Sugar sweetens the cake, and creaming it with the butter beats in tiny pockets of air that help the cake rise. I haven’t tested this recipe with brown sugar. Its extra moisture will change the texture of the cake.
Butter: Salted butter adds flavor and keeps the cake tender. Take it out of the fridge ahead of time so it softens. It’s ready when a fingertip leaves a slight dent, but it still feels cool. Butter that’s too warm won’t hold air when you cream it with the sugar.
Egg yolk: The yolk adds richness and holds the batter together. Separate the egg over a small bowl, and save the white for another recipe like a mini pavlova or a small batch of vanilla cupcakes.
Molasses: Molasses is the heart of gingerbread. It gives the cake its deep flavor, dark color and much of its sweetness. Use unsulphured molasses; I like Grandma’s or Brer Rabbit. Skip blackstrap molasses, which tastes too bitter for this cake. In the UK, black treacle works as a direct swap because it has the same thick texture and rich flavor. Leftover molasses goes into my Baked Beans For One.
Flour: All-purpose flour gives the cake its structure. Spoon it into the measuring cup and level it off with a knife. Scooping straight from the bag packs in extra flour and makes the cake dry. For a gluten free gingerbread cake, swap in a 1:1 gluten-free flour blend.
Baking soda: Baking soda reacts with the molasses to lift the cake. If yours has been open a while, test it first. Add ¼ teaspoon of vinegar to ½ cup of hot tap water, then stir in ¼ teaspoon of baking soda. If it doesn’t fizz right away, replace it.
Spices: Ground cinnamon, ginger and cloves give gingerbread its classic flavor. If you don’t have all three, use ½ teaspoon of pumpkin pie spice in their place. These same spices go into my small batch pumpkin pie bars and mini sweet potato casserole.
Salt: A small amount of salt balances the sweetness and brings out the spices.
Hot water: Hot water thins the molasses so it blends evenly into the batter. It also adds the moisture a small cake needs to bake up tender.
Recipe Variations
This small gingerbread recipe is easy to change, whether you want individual cakes, a frosted or glazed top, or something extra in the batter.
For add-ins, fold 2 tablespoons of chocolate chips, chopped walnuts or pecans, or raisins or dried cranberries into the finished batter.
For more flavor, add ½ teaspoon of grated orange zest or a pinch of nutmeg or allspice to the dry ingredients.
Individual Gingerbread Cakes
The same batter bakes into two individual gingerbread cakes. Grease two 10-ounce ramekins and divide the batter evenly between them. Set the ramekins on a small baking sheet so they’re easy to move in and out of the oven. Bake at 350°F (175°C) for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Each ramekin is a single serving gingerbread cake, so you can serve one now and wrap the other for later.
Gingerbread Cupcakes
This batter also makes 4 moist little gingerbread cupcakes. Line 4 cups of a muffin tin with paper liners and divide the batter evenly among them. Bake at 350°F (175°C) and check them at 20 minutes. If a toothpick doesn’t come out clean, keep baking and check every 5 minutes until it does. Let the cupcakes cool in the pan for a few minutes before you lift them out.
Gingerbread Cake With Cream Cheese Frosting
The tangy cream cheese frosting from my small batch pumpkin bars covers this cake exactly. Beat 2 ounces of softened cream cheese with 2 tablespoons of softened salted butter until smooth. Add ½ cup of powdered sugar and ¼ teaspoon of vanilla extract, and beat until creamy. Let the cake cool completely before you spread the frosting on top, and keep the frosted cake in the fridge.
Gingerbread Cake With Lemon Glaze
Lemon and gingerbread are a classic pairing, and the glaze from my mini lemon cake adds a bright, tart layer over the molasses. Whisk 4 tablespoons of powdered sugar with 2 teaspoons of lemon juice until smooth. Once the cake has cooled completely, poke holes all over the top with a toothpick and drizzle the glaze over it so it soaks in.
How To Make Small Batch Gingerbread Cake
These step-by-step instructions show how to make this mini gingerbread cake recipe from scratch. It makes 4 squares in a 5-inch square dish. See the recipe card below for exact amounts.
- Heat the oven to 350°F (175°C) and grease a 5×5-inch baking dish.
- In a medium bowl, beat the softened butter and sugar with a hand mixer on medium speed until the mixture is lighter in color and fluffy.
- Beat in the egg yolk. Then add the molasses and beat until the mixture is smooth and evenly brown.
- In a small bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves and salt.
- Add the dry ingredients to the molasses mixture and mix on low speed just until you no longer see streaks of flour. The batter will be thick.
- Pour in the hot water and stir until the batter is smooth. It will be thin and pourable, which is how it should be.
- Pour the batter into the greased dish and spread it evenly. Bake for 30 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool in the dish for 15 minutes before cutting it into 4 squares.
Expert Tips
Use the right size dish. A 5×5-inch dish about 1¾ inches deep gives the batter the right depth to bake through in 30 minutes.
Grease the measuring cup before you add the molasses. A light coat of butter or cooking spray lets the molasses slide right out. With only ¼ cup in the recipe, even a spoonful left clinging to the cup is a big share of the cake’s flavor and moisture.
Get the batter into the oven right away. Baking soda starts reacting as soon as it meets the molasses and hot water. Have the oven hot and the dish greased before you start mixing, so the batter goes straight in and the cake gets its full rise.
Mix just until combined. Once the flour goes in, stop as soon as the streaks disappear. Overmixing develops the gluten in the flour and makes the cake tough and dense.
Check your oven temperature. Home ovens are often off by 25 degrees or more, and a hot oven dries out a small cake quickly. An oven thermometer tells you where yours runs. The cake is done when a toothpick comes out clean or with a few moist crumbs.
Troubleshooting
Here’s how to get your mini gingerbread cake moist and tender, with the rich molasses flavor it should have.
Why is my gingerbread cake dry?
Gingerbread cake turns out dry when it bakes too long or the batter has too much flour. Spoon the flour into the measuring cup and level it off instead of scooping from the bag, which packs in extra. Take the cake out as soon as a toothpick in the center comes out clean.
Why is my gingerbread cake dense?
Gingerbread cake turns out dense when the batter is overmixed or the baking soda is old. Mix only until the flour streaks disappear. To test baking soda, add ¼ teaspoon of vinegar to ½ cup of hot tap water, then stir in ¼ teaspoon of baking soda. If it doesn’t fizz right away, replace it. Butter that’s too warm can also make the cake heavy, because it won’t hold air when you cream it with the sugar.
Why did my gingerbread cake sink in the middle?
A gingerbread cake sinks in the middle when the batter has too much baking soda or the oven door opens before the cake has set. Extra baking soda makes the cake rise quickly and then fall, so level off the measuring spoon. Keep the oven door closed until near the end of the baking time so the heat stays steady while the center firms up.
Why is my gingerbread cake gummy in the middle?
A gingerbread cake is gummy in the middle when it comes out of the oven before the center finishes baking. The edges set first, so the cake can look done while the center is still wet. Bake until a toothpick inserted in the center comes out clean, then let the cake cool in the dish for 15 minutes so the center finishes setting before you cut it.
Why does my gingerbread cake taste bitter?
Gingerbread cake tastes bitter when it’s made with blackstrap molasses or too much baking soda. Blackstrap is darker and stronger than regular molasses, and its bitterness takes over a small cake. Use unsulphured molasses, and level off the baking soda, since extra can leave a soapy, bitter aftertaste.
Serving Suggestions
Serve this small gingerbread cake warm or at room temperature, plain or with any of these.
- Small Batch Whipped Cream: A spoonful of lightly sweetened whipped cream melts into a warm square and softens the spice.
- Small Batch Lemon Curd: Spoon it over the top for a bright, tart lemon sauce against the dark molasses.
- Small Batch Caramel: Drizzle warm caramel sauce over the cake for a sweeter, richer dessert.
- Vanilla Ice Cream For One: A cold scoop next to a warm square is a classic pairing.
- Eggnog For One: Serve a slice with a glass of homemade eggnog during the holidays.
Frequently Asked Questions
Gingerbread cake keeps covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let it cool completely before you cover it. If you’ve added cream cheese frosting, store the cake in the fridge.
Gingerbread cake freezes well for up to 3 months. Wrap the cooled cake tightly in plastic wrap, put it in a freezer bag, and thaw it at room temperature before serving. If you plan to frost or glaze it, add the topping after it thaws.
A doubled gingerbread cake bakes in a 6×8-inch dish for the same 30 minutes. Double every ingredient, including the egg yolk, and check that a toothpick in the center comes out clean. Two 5×5-inch dishes also work.
Gingerbread cake and gingerbread loaf are made from the same kind of molasses batter, and the name usually reflects the pan. This mini gingerbread loaf bakes in a 5×5-inch dish, so it comes out as a small square cake you can cut into 4 pieces.
Gingerbread for one is easy to make in a 5×5-inch baking dish. This small cake cuts into 4 squares, and each square is one serving. Have a square now and keep the rest for the next few days, or share it as a gingerbread cake for two.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving gingerbread cake please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Small Batch Gingerbread Cake
Watch How To Make This
Equipment
Ingredients
- 2 tablespoons granulated sugar
- 2 tablespoons salted butter , softened to room temperature
- 1 large egg yolk
- ¼ cup molasses
- ⅔ cup all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon salt
- ¼ cup hot water
Instructions
- Heat the oven to 350°F (175°C). Grease a 5×5-inch baking dish.
- In a medium bowl, beat the softened butter and sugar with a hand mixer on medium speed until the mixture is lighter in color and fluffy.
- Beat in the egg yolk. Add the molasses and beat until the mixture is smooth and evenly brown.
- In a small bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves and salt. Add the dry ingredients to the molasses mixture and mix on low speed just until no streaks of flour remain.
- Stir in the hot water until the batter is smooth.
- Pour the batter into the greased dish and spread it evenly.
- Bake at 350°F (175°C) for 30 minutes, until a toothpick inserted in the center comes out clean.
- Let the gingerbread cool in the dish for 15 minutes, then cut it into 4 squares.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I’m giving it a five even though my own cake was a 4. The flavors are amazing (I added the pinch of nutmeg). My own cake is a 4 because I have celiac and used the King Arthur Gluten free 1:1 flour. I rested it 15 minutes before baking but it was still a little too dry. I prefer a slightly moister gingerbread cake and I’m positive that regular flour would have resulted in that. Please try this recipe. It’s packed full of flavor and it was a perfect two person dessert!
Thank you so much for the five stars and for sharing how it went with the gluten-free flour. I’m so glad you loved the flavor, and that it was the perfect dessert for two.
I was craving gingerbread and this recipe came out perfectly. Super easy to make with all pantry ingredients. I love that it’s not too sweet and the gingerbread flavor shines through. I split the batter between 4 individual silicone muffin containers and baked for 20 minutes. Now I can eat one for the next 3 days. Definitely recommend.
Thank you for sharing so many wonderful recipes. I live alone so small portions are very easy and I don’t waste food. You are a blessing.
Very nice recipe. Turned out well. I may take this advice and not over mix next time but it turned out well.
I’m so happy you enjoyed it. Thank you for your feedback.
Hi is it possible to use brown sugar( light or dark) instead of white? also would treacle instead of molasses be ok?
Thanks
I haven’t tried this gingerbread recipe with brown sugar. Keep in mind that brown sugar, because of its moisture content, will alter the texture of the gingerbread. However, using treacle in place of molasses works well. Treacle shares a similar thick consistency and rich, sweet flavor with molasses, making it a suitable replacement.
This gingerbread has just excellent flavor . I’m going to triple it for our club meeting I baked it today in a 5 3/4 x 3 x 2 1/2” loaf pan for 30 minutes Came out beautifully. I cut it in about 1/2” slices Perfect with whipped cream. Makes 8 slices at about 112 calories Just enough for a petite dessert. Joanie your recipes are so awesome
Thank you! I’m so happy you are enjoying our recipes.
How much pumpkin pie spice to use if I don’t have all the individual spices?
For gingerbread, if you don’t have all the individual spices, you can use 1/2 teaspoon of pumpkin pie spice as a substitute. Feel free to adjust the amount to suit your taste preferences.
Just made this for the first time. It’s delicious although I think I might need to shorten my baking time by 5 minutes. I’ll try that next time. I’m so grateful for some simple, yet tasty, holiday recipes with fewer servings. I exchange baked goods with one or two friends and this is perfect.
Delicious, I also made changes to this recipe. Replace 2 tbsp apple sauce for the butter. 1.5 tbsp monk fruit for the sugar. I forgot the water but it still turned out with out the hot water.
Would you need to four times this recipe to make a 9×13 size pan? This Gingerbread cake looks wonderful!
Thank you! We have not tested this recipe beyond doubling the ingredients. If you’d like to make a gingerbread cake in a 9×13-inch baking dish, I recommend using a recipe that has been created especially for a dish that size.
Gingerbread has always been a favorite of mine and this didn’t disappoint. Will be making it often.
I have made this cake several times, sometimes for my husband and myself and other times as gifts. It is always well received and is very tasty, not too sweet. I use applesauce instead of butter and a flax egg instead of an egg yolk. Thanks for the recipe.
We’ve made this recipe several times and love it. At my son’s suggestion we added raisins and served with a white source. As he thought it tasted like plum pudding without having to steam the pudding.
Thanks Joanie!
Absolutely lovely recipe! Made it with my 4 year old as two small cakes!
This was delicious! Made it last night for my husband and I – perfect amount with leftover! I actually took a short cut and dumped everything and used a whisk to blend – – and it was Amazing with lift, perfectly spiced, and great crumb texture. Thank you!
I LOVE gingerbread, and with only one small change to make it keto friendly, I’m going to make this for my Thanksgiving dessert! Mmmmmm!!!
Have you made this with gluten free flour? My husband and I are both gluten-free. He has intolerance for wheat and I am allergic to it.
I haven’t tested this gingerbread cake recipe with gluten-free flour but I have tested other recipes with King Arthur Gluten-free 1:1 flour and Bob’s Red Mill GF 1:1 flour with success.
Amazing cake first time making gingerbread 😍 but can you use this the recipe for cupcakes too
Yes. Check to see if they are done after 20 minutes, if not continue baking and check them in 5-minute increments until completely baked.
Made this cake for the recent holidays. Gave several away to friends and enjoyed several for ourselves. Added maple frosting. Oh, so good!
Joanie, Lemon curd or lemon pie filling are also delicious served warm on top of gingerbread. I love your single-serving recipes! It’s difficult not to waste food when you live alone and your recipes are just right for a single person.
So glad I’ve found this Gingerbread recipe. Can’t wait to make it. Thank you
I was raised on gingerbread but not always with whipped cream but a dollop of or frosting of lemon curd or custard, can’t do any other way.
This recipe was good. I doubled it to have enough for two people. I used a silicone baking mold. I made 7 but I put too much batter in the cavities so it would probably have made 8 or 9. If I make again, I will probably sub brown sugar and use a little more. What would happen if I used a whole egg and not just the yolk? Thanks.
I’m glad you enjoyed the recipe, Mickey. I don’t recommend using the entire egg because it will change the texture of the cake.
Can I use honey instead of molasses .?
I really feel that molasses provides an essential flavor to gingerbread. You might like to try our spice cake recipe instead: https://onedishkitchen.com/spice-cake-recipe/
I made this recipe, and it is very good. However, I computed the calories of each ingredient and found the cake had a total of 942 calories. Using the 5×5 pan, I can get 4 servings (approximately 75 grams per slice), so the calories per slice is about 235.
Amazing and will go on my Christmas baking list! So moist and really makes a generous portion for one or two.
I’m happy to hear you enjoyed the gingerbread, Gina. Thank you so much for your feedback!
I love your recipes. Have made the mini pound cake 4 times already. Next is the mini pumpkin!! Thank you!!
I mean the mini gingerbread.
I’m so glad you are enjoying the recipes. Thank you so much for taking the time to let me know.
Just made this it is delicious. I love ginger bread.
Just made this and I followed the recipe to a T. Deeelicious 😋!
I’m so happy you loved the gingerbread. Thanks so much for taking the time to let me know!
Joanie
Thanks for the amazon link. Just ordered the casserole dish. Love gingerbread but I live alone so this is perfect for me
I made this recipe and it yielded six muffins and I baked them at 350 degrees for 20 minutes…cooled them and served with cool whip.
I loved this recipe it’s the perfect amount of sweetness. I baked it in my 8” iron skillet and it baked in 25 minutes. I wrapped it in siran wrap while it was still warm but still able to remove it from the pan. It was even better the next day.
I’m so happy you enjoyed the recipe. Thank you for letting me know and for sharing your method.
Joanie
While my wife was shopping fabric @ Joann’s, I picked up a 6X6X2 Wilton pan, just for these type recipes. Might not be as deep as this finished gingerbread but, I’m certain it will be good.. :O)
In the UK we use treacle to make gingerbread. It gives gingerbread a lovely dark colour. Molasses is more of an American ingredient.
I will give this recipe a go using treacle.
Thanks for posting it.
What can you substitute for malasses
Hi Linda,
Although I haven’t tried it, some readers have mentioned that they have used honey instead of molasses. If you make the gingerbread with honey, please let me know how it turns out.
Joanie
How many ounces does your 5×5 baking dish hold?
The 5-inch baking dish I use holds 22-ounces. Its measurements are: 5-inches x 5-inches and is 1 3/4-inches tall. Here is a link to the one I use: https://store.onedishkitchen.com/products/individual-square-baking-dish-5-inch-square
I will make this soon as it was always a favorite of my husband, and our three sons when they were still at home. I always served it with a hot lemon sauce we were always just crazy about. I’d be happy to share my recipe for it and you can downsize it, too, perhaps? This is a great size to cut into fourths and share with my two small grandchildren. I love that! Thank you!
Would love the recipe for the hot lemon sauce.
Hot lemon sauce couldn’t be easier! It can be diabetic- friendly, too.
Lemon Sauce
1 Cup cold water
2 Tbsp. cornstarch
1/2 Cup Sugar or Splenda
3 Tbsp. fresh squeezed lemon juice
1 tsp. butter
Optional: 2 Tbsp. lemon zest
Blend cornstarch with water and sugar or sweetener. Bring it to a boil and cook until thickened. Remove from heat. Add lemon juice, butter, and the zest. Stir well when the butter melts. Either refrigerate the sauce or pour it over hot gingerbread while still very warm.
I put any leftover sauce on the table, and my guys always added extra, and there was never any left to refrigerate.
Barbara Gilbert
Just made the lemon sauce to go with the gingerbread. It was wonderful. Thank you for providing the recipe.
Connie
Gingerbread is excellent!! Have made it twice now and love it. Thank you Joanie.
I can’t wait to try this recipe. Looks awesome, thank you.
Hi Joanie do you think I could swap the flour for almond flour?
Joanne, I’m sorry but I haven’t tested the recipe using almond flour so I can’t tell you how it would turn out. If you make the gingerbread with almond flour please let me know how it worked.
This small batch gingerbread totally satisfies my holiday sweet tooth!
Adding microwave cooking time would be awesome…
Hi Rachelle,
I haven’t made gingerbread in the microwave so I don’t know how long it would take or how it would turn out.
I will definitely make this because I love gingerbread. One small problem, the print version of the recipe says it makes four servings. Shouldn’t’t that be one serving?
Hi Evelyn, the gingerbread is baked in a small 5-inch baking dish and I cut the gingerbread into four squares. The serving size is for one square.