This small 6 Inch Gingerbread Cake recipe made from scratch without cake mix is a moist and fluffy cake that tastes like Christmas in every bite.
Despite being under a stay at home advisory in Pittsburgh, December has been crazy busy; I feel like I’m always running out of time.
Probably doesn’t help my energy level is lower this year with everything going on, so I can’t accomplish as much.
That’s why I asked you on Instagram which dessert you’d prefer: this 6 Inch Gingerbread Cake or a 6 Inch Gingerbread Cheesecake.
I had plans to do both, but between testing this cake recipe 4 times and running my Etsy shop, I ran out of time.
I’ll make the cheesecake next year. In the meantime you can bake my small batch Mini Gingerbread Cheesecakes or my 9 Inch Gingerbread Cheesecake then freeze the leftovers.
As mentioned, this gingerbread cake recipe took me 4 tries, but I got it! A moist, fluffy spiced cake that tastes like Christmas in every bite.
Every year I bake my Small Batch Chocolate Gingerbread Cupcakes.
I love chocolate and gingerbread together, but this time I wanted to go with a classic gingerbread cake recipe without chocolate.
There are a few other 6 inch cake recipes out there, but they were fancy two and three layer cakes. I wanted an easy one layer cake to serve during your Christmas Dinner For Two.
Of course you can double this recipe since I get that question a lot. Just depends on how much cake you want.
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© Homemade In The Kitchen | Carla Cardello
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