Slow Cooker Gingerbread Cake Recipe

There’s something utterly magical about the holiday season that calls for cozy gatherings and the comforting aroma of something delicious baking in the kitchen. One of my all-time favorite treats to share with my family during this special time is a heartwarming Slow Cooker Gingerbread Cake. This recipe not only fills your home with the enchanting scent of spices and molasses but also symbolizes the joy of spending quality time with loved ones. Perfect for a festive occasion or simply a chilly evening at home, this cake is a testament to how food can bring people together and create lasting memories.

Recipe Summary

Ingredients

• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1/2 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup hot water
• Whipped cream and powdered sugar for garnish

Instructions

1. In a large mixing bowl, combine the melted butter, brown sugar, molasses, egg, and vanilla extract. Mix well until smooth and creamy.
2. In a separate bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt.
3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Slowly pour in the hot water and stir until the batter is smooth.
5. Grease the inside of your slow cooker with a bit of butter or non-stick spray.
6. Pour the batter into the prepared slow cooker, spreading it out evenly.
7. Cover and cook on low for 2 to 2.5 hours, or until a toothpick inserted in the center comes out clean.
8. Once done, turn off the slow cooker and let the cake cool slightly before serving.
9. Serve warm with a dollop of whipped cream and a sprinkle of powdered sugar for an extra festive touch.

Helpful Tips

• For a more pronounced spice flavor, you can increase the amount of ginger and cinnamon by 1/2 teaspoon each.
• If you don’t have molasses, you can use honey or dark corn syrup as a substitute.
• To make this recipe even more convenient, you can prepare the dry and wet ingredients separately the night before and combine them just before cooking.

Storage Instructions

Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate the cake for up to a week. Reheat individual slices in the microwave for a few seconds before serving.

Pairings

This Slow Cooker Gingerbread Cake pairs beautifully with a hot cup of spiced tea or mulled wine. For a more substantial dessert experience, consider serving it alongside a scoop of vanilla ice cream.

Conclusion

I hope you enjoy making and sharing this delightful Slow Cooker Gingerbread Cake with your loved ones. The rich, spicy flavors and the wonderful aroma will surely become a cherished part of your holiday traditions. Don’t forget to share your creations with us using #ZynahzRecipes or tag Zynahz on Instagram. We’d love to see your beautiful desserts and hear your feedback on our website.

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