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Enjoy the warm, inviting aroma of spices filling your kitchen as you bake this perfectly spiced mini gingerbread cake. This small batch recipe yields four tender, flavorful squares, making it a delightful treat for the holidays or any time of year. Easy to prepare and baked in a small dish, this gingerbread is perfect when you want a homemade treat without making too much.
Discover more small batch holiday treats with our recipes for sweet Sugar Plums, creamy Fudge, zesty Peppermint Bark, and buttery Shortbread Bites. Perfect for festive moments or enjoying a little something special for yourself!
Why You’ll Love This Recipe
- Perfectly Sized: Designed for one or two servings, this gingerbread cake is just the right amount—no leftovers, no waste.
- Simple to Prepare: This gingerbread recipe is quick and easy, making it accessible for any level of baker.
- Warm and Inviting Aromas: Your kitchen will be filled with the comforting scents of cinnamon, ginger, and molasses.
- Versatile Enjoyment: Whether as a dessert, snack, or holiday centerpiece, this gingerbread cake fits any occasion.
- Easily Customizable: Adjust the spices, add toppings, or pair it with your favorite accompaniments to make it your own.
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Ingredients
If you have any ingredients leftover from this mini gingerbread cake recipe, check out our Leftover Ingredients Recipe Finder.
- Sugar: Just 2 tablespoons of granulated sugar adds the right amount of sweetness to this mini gingerbread loaf.
- Butter: Use softened salted butter for flavor and easy mixing. It should feel cool to the touch but soft enough to leave a slight indentation when pressed.
- Egg Yolk: You’ll only need one egg yolk for this recipe. Save the egg white for other egg white recipes like a mini Pavlova or two Vanilla Cupcakes.
- Molasses: A must-have for gingerbread! I prefer using Grandma’s Unsulphured Molasses or Brer Rabbit Molasses for a rich, authentic flavor. Avoid blackstrap molasses, as it’s too bitter. If you’re in the UK, black treacle works well as a substitute. Leftover molasses can be used in Molasses Cookies, Gingerbread Granola, or even Baked Beans!
- Flour: All-purpose flour works perfectly in this recipe to provide structure to the cake.
- Baking Soda: Essential for helping the cake rise and creating the soft texture you want in a gingerbread loaf.
- Spices: A blend of cinnamon, ginger, and cloves brings that signature holiday warmth. This same spice trio is used in our Pumpkin Pie Bars, Ginger Cookies, and Sweet Potato Casserole.
- Hot Water: Adding hot water helps dilute the molasses and ensures the batter has the right moisture level for a tender, flavorful cake.
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Recipe Variations
Make this mini gingerbread cake your own with these simple tweaks:
- Add Walnuts or Pecans: Mix in chopped nuts for a crunchy, nutty texture.
- Chocolate Chip Variation: Stir in a few tablespoons of chocolate chips for a sweet and rich twist.
- Cranberry or Raisin Mix-Ins: Fold in dried cranberries or raisins for a fruity addition that pairs perfectly with the spiced batter.
- Extra Spices: Add a pinch of nutmeg or allspice to change up the spice blend.
- Citrus Zest Option: Brighten the flavor with orange or lemon zest for a fresh, tangy note.
How To Make Gingerbread
Cream the Butter and Sugar: In a medium bowl, use a hand mixer to cream the butter and sugar together until smooth and fluffy.
Add the Egg Yolk and Molasses: Beat in the egg yolk until well incorporated. Then, mix in the molasses until the mixture is fully blended.
Mix the Dry Ingredients: In a separate small bowl, whisk together the flour, baking soda, spices, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
Stir in the Hot Water: Slowly pour in the hot water, stirring gently until the batter is smooth and evenly mixed.
Prepare the Baking Dish: Grease a 5×5-inch baking dish and pour the batter into the prepared dish, spreading it evenly.
Bake the Gingerbread: Place the dish in a preheated 350°F (175°C) oven and bake for 30 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, the gingerbread is ready.
Let the gingerbread cool slightly before serving.
Expert Tips
- Choose the Right Baking Dish: The size of the baking dish matters for even cooking. A 5×5-inch dish about 1¾ inches deep is ideal. If you don’t have this size, a 6.5×4.9-inch dish or two 10-ounce ramekins will work well.
- Softened Butter is Key: Softened butter is crucial for creaming with sugar, which creates the airiness needed for a light and tender cake. It should be soft enough to leave an indentation when pressed but still feel cool to the touch.
- Preheat Your Oven: Make sure your oven is fully preheated before baking. This ensures the cake bakes evenly and rises properly.
- Avoid Overmixing: Mix the ingredients just until combined. Overmixing can lead to a denser cake, so keep it gentle to maintain a tender texture.
- Adjust the Spices: Feel free to tweak the spice levels to suit your preference. Add a bit more cinnamon, ginger, or even a pinch of nutmeg to make the flavors your own.
Serving Suggestions
Enjoy this mini gingerbread cake in so many delicious ways. Here are a few ideas:
- Topped with Whipped Cream: A dollop of lightly sweetened whipped cream adds a creamy, airy contrast to the rich, spiced cake.
- Drizzled with Caramel Sauce: Add a luxurious layer of sweetness with a drizzle of warm caramel sauce.
- Paired with Vanilla Ice Cream: Serve a slice with a scoop of vanilla ice cream for a comforting dessert combination.
- Served with Eggnog: Enjoy it alongside a glass of homemade eggnog for a festive holiday pairing.
Frequently Asked Questions
This recipe works best in a 5×5-inch baking dish or two 10-ounce ramekins.
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.
Store leftover gingerbread in an airtight container at room temperature for up to 4 days, or refrigerate for up to 7 days. Reheat slices in the microwave for a few seconds to refresh.
Yes, wrap the cooled gingerbread tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
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 oven to 350 degrees F (175 degrees C).
- In a medium bowl, use a hand mixer to cream the butter and sugar together until smooth and fluffy.
- Beat in the egg yolk until well incorporated. Then, mix in the molasses until the mixture is fully blended.
- In a separate small bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
- Slowly pour in the hot water, stirring gently until the batter is smooth and evenly mixed.
- Grease a 5×5-inch baking dish and pour the batter into the prepared dish, spreading it evenly.
- Place the dish in the preheated oven and bake for 30 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, the gingerbread is ready.
- Let the gingerbread cool slightly before serving.
Notes
- Choose the Right Baking Dish: The size of the baking dish matters for even cooking. A 5×5-inch dish about 1¾ inches deep is ideal. If you don’t have this size, a 6.5×4.9-inch dish or two 10-ounce ramekins will work well.
- Softened Butter is Key: Softened butter is crucial for creaming with sugar, which creates the airiness needed for a light and tender cake. It should be soft enough to leave an indentation when pressed but still feel cool to the touch.
- Preheat Your Oven: Make sure your oven is fully preheated before baking. This ensures the cake bakes evenly and rises properly.
- Avoid Overmixing: Mix the ingredients just until combined. Overmixing can lead to a denser cake, so keep it gentle to maintain a tender texture.
- Adjust the Spices: Feel free to tweak the spice levels to suit your preference. Add a bit more cinnamon, ginger, or even a pinch of nutmeg to make the flavors your own.
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.
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)