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This mini gingerbread cake is a small, tender loaf made with molasses, warm spices, and simple pantry ingredients. It bakes up soft and flavorful, making it a great choice for a quick holiday dessert or anytime you want classic gingerbread in a perfectly sized portion.
Featured Comment
“The gingerbread is excellent!! Have made it twice now and love it.”
– Mike
Why You’ll Love This Recipe
- Perfect Portion: Sized for one or two servings, this mini gingerbread cake gives you just the right amount.
- Easy to Make: Simple ingredients and clear steps make this a great recipe for any level of baker.
- Classic Gingerbread Flavor: Cinnamon, ginger, cloves, and molasses create the rich, familiar taste people expect in a gingerbread cake.
- Great Anytime: Enjoy it as a dessert, afternoon treat, or festive holiday sweet.
- Customizable: Add nuts, chocolate chips, citrus zest, or extra spices to make it your own.
Gingerbread has always felt like one of those treats that brings instant warmth to the season, and this mini gingerbread cake is one I come back to every year. It has all the classic flavors I grew up loving, baked in a size that fits perfectly in a small household.
The rich molasses, warm spices, and tender texture make it a simple little cake that feels special anytime you bake it. I hope it becomes one you enjoy just as much.
Discover more small batch holiday treats like sugar plums, small batch chocolate fudge, small batch peppermint bark, small batch mulled cider, and shortbread bites. They’re all wonderful options when you want a festive homemade sweet.
Ingredients
If you have any ingredients leftover from this small gingerbread loaf recipe, check out our Leftover Ingredients Recipe Finder.
- Egg Yolk: The recipe calls for a single egg yolk. Save the white to use in our egg white recipes like mini pavlova or small batch vanilla cupcakes.
- Molasses: Unsulphured molasses is essential – it gives this loaf its classic, rich gingerbread flavor. I like Grandma’s or Brer Rabbit for the best results. Avoid blackstrap molasses because it can taste too bitter. (If you’re in the UK, black treacle works well instead.) Extra molasses can be used in small batch molasses cookies, small batch gingerbread granola, or baked beans for one.
- Spices: A mix of ground cinnamon, ground ginger, and ground cloves creates the warm, holiday-style spice profile that defines gingerbread. Use these same spices in small batch pumpkin pie bars, small batch ginger cookies, and small sweet potato casserole.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
These popular variations make it easy to customize your gingerbread.
- Chocolate Chips: Mix in a few tablespoons of chocolate chips for a sweeter version.
- Walnuts or Pecans: Stir in chopped nuts for added crunch and richness.
- Dried Cranberries or Raisins: Fold in dried fruit for a lightly tart addition that pairs well with the spices.
- Citrus Zest: Add a little orange zest to brighten the flavor.
- Extra Spices: Include a pinch of nutmeg or allspice to deepen the gingerbread flavor.
How To Make Mini Gingerbread Cake
See the recipe box below for ingredient amounts and full recipe instructions.
- Cream the Butter and Sugar: In a medium bowl, beat the butter and sugar with a hand mixer until smooth and fluffy.
- Add the Egg Yolk and Molasses: Mix in the egg yolk, then blend in the molasses until fully combined.
- Mix the Dry Ingredients: In a small bowl, whisk together the flour, baking soda, spices, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
- Add the Hot Water: Pour in the hot water and stir until the batter is smooth.
- Prepare the Baking Dish: Grease a 5×5 inch baking dish and spread the batter evenly in the dish.
- Bake: Bake at 350°F (175°C) for 30 minutes. A toothpick inserted in the center should come out clean.
Let the gingerbread cool slightly before serving.
Expert Tips
- Use the Right Baking Dish: A 5×5 inch dish about 1¾ inches deep works best. A 6.5×4.9 inch dish or two 10 ounce ramekins are good alternatives.
- Soften the Butter Properly: The butter should be soft enough to leave a slight indentation when pressed, but still cool. This helps it cream well with the sugar.
- Preheat the Oven Fully: Make sure the oven reaches 350°F before baking so the cake rises and bakes evenly.
- Don’t Overmix: Mix the batter just until the ingredients are combined to keep the texture light and tender.
- Adjust the Spices: If you prefer stronger spice, add a little extra cinnamon, ginger, or a pinch of nutmeg.
Serving Suggestions
This mini gingerbread cake pairs well with simple toppings and festive flavors.
- Whipped Cream: Add a spoonful of lightly sweetened whipped cream for a smooth, creamy finish.
- Caramel Sauce: Drizzle warm caramel sauce over the top for extra sweetness.
- Vanilla Ice Cream: Serve with a scoop of vanilla ice cream for a classic dessert pairing.
- Eggnog: Enjoy a slice with a glass of homemade eggnog for a festive treat.
Frequently Asked Questions
Blackstrap molasses is too bitter for this recipe. Use unsulphured molasses for the best flavor.
Ground cinnamon, ginger, and cloves create the traditional gingerbread flavor. You can also add a pinch of nutmeg or allspice.
Use the correct amount of hot water and avoid overbaking. This combination helps create a tender cake.
Let the gingerbread cool completely, then cover it and store it at room temperature for up to two days or refrigerate for up to five days. This keeps the texture soft and the flavor fresh.
Yes, you can double the ingredients to make a larger gingerbread. Use a 6.5×6.5 inch baking dish or a 6×8 inch baking dish.
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 mini gingerbread cake or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini Gingerbread Cake
Watch How To Make This
Equipment
Ingredients
- 2 tablespoons granulated sugar
- 2 tablespoons salted butter -softened
- 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).
- In a medium bowl, cream the butter and sugar with a hand mixer until smooth and fluffy.
- Mix in the egg yolk, then blend in the molasses.
- In a small bowl, whisk the flour, baking soda, cinnamon, ginger, cloves, and salt. Add the dry ingredients to the wet ingredients and mix just until combined.
- Stir in the hot water until the batter is smooth.
- Grease a 5×5 inch baking dish and spread the batter evenly in the dish.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the gingerbread cool slightly before serving.
Notes
- Use the Right Baking Dish: A 5×5 inch dish about 1¾ inches deep works best. A 6.5×4.9 inch dish or two 10 ounce ramekins are good alternatives.
- Soften the Butter Properly: The butter should be soft enough to leave a slight indentation when pressed, but still cool. This helps it cream well with the sugar.
- Preheat the Oven Fully: Make sure the oven reaches 350°F before baking so the cake rises and bakes evenly.
- Don’t Overmix: Mix the batter just until the ingredients are combined to keep the texture light and tender.
- Adjust the Spices: If you prefer stronger spice, add a little extra cinnamon, ginger, or a pinch of nutmeg.
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 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.