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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.
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 16-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 from Amazon – https://amzn.to/31ByNrM
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.