Single Serve Gingerbread Cake (small Batch)
  1. Rep - Preheat the oven to 350°F and grease a large ramekin with butter. I recommend adding a circle of parchment paper to bottom. My ramekin is 10 ounces to the top rim and about 4.25 inches wide.

  2. In a medium bowl, mix together the softened butter and brown sugar until pale and slightly fluffy. I like to mix it against the side of the bowl.

  3. Mix in the molasses, vanilla, and egg yolk until combined.

  4. Mix in the flour, baking soda, and spices with a rubber spatula. Do not over mix. Then gently mix in hot water.

  5. Pour the batter into the greased ramekin.

  6. Bake for 19-24 minutes until it is set on top and a toothpick comes out with just moist crumbs, and if you gently press the top of the cake it slightly bounces back. Do not over bake or it will be drier.

  7. While the cake cools, make the frosting. Stir together the butter, cream cheese, and vanilla with a fork in a small bowl - it doesn’t need to be completely combined. Mix in the powdered sugar. If you would like a thinner frosting, add just a teaspoon or so of milk to thin it out.

  8. Spread the frosting on top of the cooled cake and enjoy!

Course🍰Dessert

Diets🥕Vegetarian...

Category🎂Cake

Cuisine🇺🇸American

Occasions🎉Celebration🎉Holiday

Season❄️Winter

DifficultyEasy ⏰ 25m

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