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Slow-Cooker Ginger Cake

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By Betty Crocker Kitchens
Updated Nov 12, 2024
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Moist, spicy and warm, our homemade citrusy gingerbread cake is cleverly made in your slow cooker, so your oven is free for other dishes! From our Betty Crocker A Piece of Cake cookbook, our cake takes the gold in all-family, old-fashioned charm. The fragrant aroma of cinnamon, ground ginger and nutmeg draws everyone into the kitchen, where they can’t wait to dig in! Our amazing ginger cake is a great option for holiday meals, but it’s also sweet choice to take the chill off any cold day. Loaded with flavor from brown sugar, molasses and dates, this calorie-smart dessert is a great option when you're looking for something to satisfy your sweet tooth.

Parchment paper is used to line your slow cooker to ensure delicious results and makes it a cinch to remove the cake from the slow cooker. The delicious homemade cake ingredients come together in minutes and thin slices of fresh lemon and orange tucked around the batter elevate our gingerbread to restaurant-worthy status. The baked cake is wonderful served as is (check out our simple tip below to add sparkle and crunch). Or dress up servings with a billowy dollop of sweetened whipped cream or ice cream, for a scrumptious dessert they'll request again and again.

Slow-Cooker Ginger Cake

  • Prep Time 20 min
  • Total 4 hr 30 min
  • Servings 12
  • Ingredients 13
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Ingredients

  • 1 1/3 cups Gold Medal™ All Purpose Flour
  • 3/4 cup packed brown sugar
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup butter, melted
  • 1/3 cup molasses
  • 1 egg
  • 1/2 cup chopped pitted dates
  • 6 thin slices each orange and lemon
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Line bottom and sides of 4-quart slow cooker with 1 piece of cooking parchment paper; trim edges at top if needed; spray with cooking spray.
  • Step 
    2
    In medium bowl, mix flour, brown sugar, baking powder, ginger, cinnamon, nutmeg and salt until well blended. Mix in milk, butter, molasses and egg with whisk until well blended. Stir in dates. Spread batter evenly in slow-cooker insert. Place orange and lemon slices around edge of batter, overlapping if needed, and tucking edges of slices down along side of slow-cooker insert.
  • Step 
    3
    Place folded clean dish towel under cover of cooker. Cook on Low heat setting 3 hours to 3 hours 30 minutes, or until toothpick inserted in center comes out clean, carefully rotating slow-cooker’s insert 180 degrees (leaving cover on) every 45 minutes. Uncover; remove insert from slow cooker to cooling rack. Cool 10 minutes.
  • Step 
    4
    Using parchment paper, carefully lift cake out of slow-cooker insert, and place on cooling rack. Cool 30 minutes. Slide cake off of parchment paper. Serve warm.

Nutrition

200 Calories
4 1/2g Total Fat
2g Protein
38g Total Carbohydrate
24g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
2 1/2g
14%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
150mg
6%
Potassium
250mg
7%
Total Carbohydrate
38g
13%
Dietary Fiber
1g
5%
Sugars
24g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

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