This Gingerbread Pudding Cake is a comforting dessert that combines the warm spices of gingerbread with a rich, moist pudding layer. It’s perfect for cozy evenings or holiday gatherings, delivering a delightful mix of textures and deep flavors.

A close-up view of a white plate with a dark brown moist cake topped with a thick layer of white whipped cream. A fork holds a piece of the cake, showing its soft, crumbly texture mixed with the creamy white topping. The plate has some crumbs and a small drizzle of amber syrup around the cake, all set against a white marbled texture. In the background, blurred warm lights add a cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour (or gluten free flour blend)
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1/2 cup milk (room temperature)
1/2 cup molasses
1 large egg
4 tablespoons unsalted butter (for cake)
1/3 cup granulated sugar
1/2 cup light brown sugar
1 tablespoon cornstarch
3/4 cup hot water
3 tablespoons unsalted butter (for pudding)

Instructions

Step 1: Preheat the oven to 350°F. Butter an 8-inch or 9-inch square baking pan.
Step 2: In a medium bowl, combine the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and kosher salt. Set aside.
Step 3: In a small bowl, whisk together the molasses, milk, and egg. Set aside.
Step 4: In a mixing bowl, cream the 4 tablespoons of butter and granulated sugar until light and fluffy. Gradually add the flour mixture and molasses mixture alternately, mixing on low speed just until blended. Scrape down the sides and bottom of the bowl as needed.
Step 5: Pour the batter into the prepared pan. For individual servings, portion a heaping 1/4 cup of batter into buttered ramekins placed on a parchment-lined baking sheet.
Step 6: For the pudding topping, mix the light brown sugar and cornstarch in a small bowl. Heat the hot water and 3 tablespoons of butter together until the butter melts, then gradually stir this liquid into the brown sugar mixture until smooth.
Step 7: Slowly pour the pudding mixture over the batter in the pan, or spoon a scant 1/4 cup over each filled ramekin.
Step 8: Bake for 38 to 42 minutes, or until a toothpick inserted into the center of the top cake layer comes out clean (avoid poking all the way to the bottom). Remove from the oven and serve warm for best flavor and texture.

Tips & Variations

Use gluten-free flour blend to make this pudding cake gluten-free without altering the flavor.
Add a pinch of ground black pepper or cayenne for a subtle warmth that complements the gingerbread spices.
Serve with whipped cream or vanilla ice cream to balance the rich, spiced pudding.
For a more intense molasses flavor, try using dark or robust molasses varieties.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or warm oven before serving to restore the pudding’s soft texture. This dessert is best enjoyed warm.

How to Serve

A square piece of sticky brown cake with a shiny caramel-like glaze is placed on a white plate with a dark green leaf pattern smudged across it. The cake looks moist and crumbly with some crumbs scattered around and a small puddle of caramel sauce beside it. A black spoon lies next to the cake on the plate. Above the plate, there is a rectangular white baking dish with a missing piece of the same cake, showing the thick gooey caramel sauce underneath the soft, spongy top layer dusted with powdered sugar. Powdered sugar is lightly dusted around on a dark surface where a copper gingerbread man-shaped cookie cutter lies. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pudding cake ahead of time?

Yes, you can prepare the batter and pudding topping separately and combine them just before baking. Once baked, it’s best enjoyed warm, so reheat gently if serving later.

Can I use a different sweetener instead of molasses?

Molasses is key for the deep gingerbread flavor, but you can try substituting with dark corn syrup or honey for a different taste. Keep in mind the overall flavor and texture may vary.