Print

Gingerbread Pudding Cake Recipe

Print Recipe

★★★★★

4.6 from 67 reviews

This Gingerbread Pudding Cake is a delightful fusion dessert featuring a spicy gingerbread cake base topped with a luscious, sweet pudding layer. Perfectly combining warm spices like ginger, cinnamon, and cloves with rich molasses and buttery notes, this cake offers a comforting treat that’s ideal for cold weather or holiday gatherings. Baked together in one pan, the pudding seeps into the cake during baking, creating a moist and flavorful indulgence best enjoyed warm.

Ingredients

Scale

Cake 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
  • 1/3 cup granulated sugar

Pudding Ingredients

  • 1/2 cup light brown sugar
  • 1 tablespoon cornstarch
  • 3/4 cup hot water
  • 3 tablespoons unsalted butter

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit and butter an 8- or 9-inch square baking pan thoroughly to prevent sticking.
  2. Mix Dry Cake Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and kosher salt; set this dry mixture aside.
  3. Mix Wet Cake Ingredients: In a small bowl, whisk together the molasses, room temperature milk, and large egg until fully combined; set aside.
  4. Cream Butter and Sugar: In a mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, which will help create a tender cake texture.
  5. Combine Mixtures: Add the dry flour mixture and the wet molasses mixture alternately to the creamed butter and sugar, mixing on low speed and just until blended. Scrape down the sides and bottom of the bowl as needed to ensure everything is incorporated evenly.
  6. Pour Batter into Pan: Transfer the batter into the prepared baking pan. If using ramekins, place them on a parchment-lined baking sheet and fill each with a heaping 1/4-cup of batter.
  7. Prepare Pudding Topping: Stir together the light brown sugar and cornstarch. Heat the hot water and unsalted butter together just until the butter melts, then gradually stir this warm mixture into the brown sugar and cornstarch mixture until smooth.
  8. Add Pudding to Batter: Slowly pour the pudding mixture over the cake batter in the square pan, allowing it to settle evenly on top. For ramekins, add a scant 1/4 cup of pudding mixture over each filled ramekin.
  9. Bake the Cake: Bake at 350°F for 38 to 42 minutes, or until a toothpick inserted into the center of the cake portion on top comes out clean, being careful not to poke all the way through to the pudding layer below.
  10. Serve Warm: Remove the cake from the oven and serve warm to enjoy the luscious pudding-soaked gingerbread flavors at their best.

Notes

  • You can use gluten-free flour blend as a one-to-one substitute for all-purpose flour to make this cake gluten free.
  • Serve warm by itself or with a scoop of vanilla ice cream or whipped cream for an extra indulgence.
  • Make sure not to mix the pudding layer into the batter—pour it gently over to create the signature pudding cake effect.
  • Room temperature milk prevents the batter from curdling when combined with molasses and egg.
  • To make individual servings, use ramekins placed on a baking sheet lined with parchment paper.
  • Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days; reheat gently before serving.

Keywords: gingerbread cake, pudding cake, holiday dessert, molasses cake, warm spices, cozy dessert, gluten free dessert

Find it online: https://servedbynora.com/gingerbread-pudding-cake-recipe/