Cakes

Gingerbread Cake Made in a Crock Pot

4.61 from 73 votes
Learn how to easily create my Gingerbread Pudding Cake made in a slow cooker, which is soft, gooey and so moist you can eat it with a spoon!
Crock Pot Gingerbread Pudding Cake- Thee most amazing moist gooey cake and so easy to make

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Hi Bold Bakers!

Did you know you could bake in a slow cooker (or Crock Pot)? They can produce incredible desserts like this Gingerbread Pudding Cake. Crock Pots are fantastic especially if you live in a dorm or have a small kitchen. Around the holidays they save you time and space in your kitchen; you can just set it and forget it! Just the way I like it.

You can cook many amazing desserts in a Crock Pot like this Apple & Blueberry Crisp or my decadent Hot Fudge Brownie in a Crockpot. The desserts don’t brown on top but what you do get are incredibly soft, moist treats.

My crock pot is a large 4 quart version, however  if you have a small crock pot then you can just halve my recipe. If you are using a rice cooker then follow the same instructions.

One of my favorite things about this dessert is once it is fully mixed you can pop it in the fridge and cook it off the next day.

This gingerbread gets incredibly moist and so soft you can eat it with a spoon, which is why I’m calling it a Pudding Cake.

This dessert is aptly named a pudding cake because it is both- it has the softness and gooeyness of a pudding and crumbs like a cake.

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I have heard these kinds of desserts referenced as “spoon dessert” because all you will want to do is eat it straight out of the crock pot with a spoon. Divine!

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If you make any of my holiday desserts I strongly recoomend this one. That is not dissing my other desserts, this one is just THAT good.

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Have you visited my Holiday Baking Headquarters page? There you will find every recipe you could possibly need for the Holidays including Easy Sugar Cookies, my Best-Ever Hot Chocolate, and more edible gifts!

Watch The Recipe Video!

Crock Pot Gingerbread Pudding Cake

4.61 from 73 votes
Learn how to easily create my Gingerbread Pudding Cake made in a slow cooker, which is soft, gooey and so moist you can eat it with a spoon!
Author: Gemma Stafford
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Learn how to easily create my Gingerbread Pudding Cake made in a slow cooker, which is soft, gooey and so moist you can eat it with a spoon!
Author: Gemma Stafford

Ingredients

  • 1 Cup (8oz/225g) light brown sugar
  • ¾ Cup (8oz/225g) Treacle/molasses
  • 2 sticks ( 8oz/225g) Butter
  • 3 Cups (16oz/450g) Ap flour
  • 2 tsp Ground ginger
  • 1 Tbsp Cinnamon
  • 2 Whole Eggs
  • 1 ¼ cups (10floz/300ml) Whole milk
  • 2 level tsp Baking soda (bicarb of soda)
  • ¾ cups (6oz/180g) butter
  • 2 ¼ cups (20 floz) water
  • ¾ cup (8oz/225g) brown sugar

Instructions

  • In a microwaveable bowl, gently heat the sugar, butter and treacle until melted. Set aside to cool once melted.
  • Whisk the eggs together and then pour them into the treacle mix and continue whisking
  • Sift the flour and spices over the treacle mix and gently stir in.
  • Heat the milk until warm in the microwave (about 1 minute)
  • Whisk the bicarbonate (baking soda) into the warm milk. You will see it bubble and activate.
  • Whisk the milk straight into the treacle mix until well combined. You will notice this is a thin batter, that's ok.
  • Butter your crock pot (or rice cooker) and pour in the batter. (my crock pot is a large 4 quarts)
  • In a bowl heat the butter, water and brown sugar in a bowl until the butter melts and the sugar dissolves.
  • Gently pour it on top of the gingerbread mix. It will be hot but that’s ok.
  • Place on the lid and set your crockpot to HIGH and cook for 2 hours (this timing is based on my crock pot so your timing may vary depending on the strength of yours)
  • While baking you will notice the pudding cakes rises up a lot and the liquid will bake into the cake.
  • After the 2 hours remove the pot from the body of the crock pot and set aside to cool down and let it set. It will continue cooking out of the crock pot.
  • Serve warm with vanilla ice cream and you will be in heaven!

 

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Tana
Tana
2 years ago

If I want to half the recipe, how long should I cook it for? Thanks!

Marion
Marion
4 years ago

This is amazing!!! Served it for a dinner party. Dinner was amazing but this was out of this world!!!

Paula Celemencki
Paula Celemencki
4 years ago

I will add bourbon!!! Let you know how it comes out.

Shelley
Shelley
2 months ago

Can you use Golden Syrup in place of treacle? It’s hard to get treacle in the country I live in.

Kay
Kay
2 months ago

If I was to scale the recipe up to 1.5x, would this be a suitable batch size for a 6 quart slow cooker size/Instant Pot? Or would the pudding cake be too thin?

Jean
Jean
2 months ago

Is it treacle or black treacle that’s used? Green or red can I supermarket ?

Willow
Willow
1 year ago

Would this recipe work with Lactaid milk and gluten free flour!

Marcia
Marcia
1 year ago

I have a 6 quart oval slow cooker. Can I use this recipe? Or should I increase by 50%? Would cooking time be the same?

Cathy Mitchell
Cathy Mitchell
1 year ago

Can I make this the day before, so I can bring it to workm

Kerry
Kerry
2 years ago

Delicious!!!! So moist and flavorful and so easy to make!

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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