Gingerbread Pudding Cake Recipe

If you’re looking for a cozy, old-fashioned dessert that feels like a warm hug on a chilly day, you have to try this Gingerbread Pudding Cake Recipe. I absolutely love how it balances the spicy, comforting flavors of gingerbread with a soft, saucy pudding layer that basically melts in your mouth. When I first tried making this cake, I was blown away by how simple it is but how deeply satisfying the results are—you’ll want to make it again and again!

this Recipe

Ingredients You’ll Need

For a gingerbread pudding cake that’s both tender and flavorful, the right mix of spices, molasses, and a touch of salt really makes all the difference. Here’s a quick lowdown on the key ingredients so you know why they matter and what to look for when shopping.

• All-purpose flour or gluten free flour blend: Gives structure while keeping the texture light and soft; I’ve used both with great results.
• Baking soda: Helps the cake rise and creates that tender crumb.
• Ground ginger, cinnamon, nutmeg, cloves: The signature warm spices of gingerbread, so fresh is best here for maximum flavor.
• Kosher salt: Balances sweetness and enhances spice notes.
• Milk (room temperature): Keeps the batter smooth and moist.
• Molasses: Essential for that rich, deep gingerbread flavor and lovely dark color.
• Large egg: Binds everything while lending richness to the cake.
• Unsalted butter: Both for the cake and pudding layers; makes the cake tender and the pudding silky.
• Granulated sugar: Adds sweetness to the cake while helping with texture.
• Light brown sugar: Sweetens the pudding and brings a bit of molasses flavor to boost warmth.
• Cornstarch: Thickens the pudding so it sets nicely without being gluey.
• Hot water: Combines with butter and brown sugar to create the pudding base.

Variations

One of the things I love most about this Gingerbread Pudding Cake Recipe is how easy it is to tweak depending on what you have on hand or your dietary preferences. Feel free to make it your own and get a bit creative!

• Gluten-free version: I swapped in my favorite gluten-free flour blend, and honestly, it turned out just as moist and delicious.
• Dairy-free switch: Use coconut oil instead of butter and almond or oat milk for the milk; it still comes out wonderfully rich.
• Extra warming spices: Add a pinch of cardamom or allspice if you want a more complex, festive flavor.
• Mini cakes in ramekins: I love portioning the batter into ramekins for an elegant individual dessert—just watch your baking time carefully!

How to Make Gingerbread Pudding Cake Recipe

Step 1: Mix the Dry and Wet Ingredients Separately

Start by combining all your dry ingredients—flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt—in a medium bowl and set it aside. Separately, whisk together the molasses, milk, and egg; this helps ensure the molasses incorporates evenly without clumping. Doing these steps separately makes the final batter smooth and evenly spiced.

Step 2: Cream Butter and Sugar, Then Combine

In a large bowl, cream together the softened butter and granulated sugar until fluffy—this adds air that keeps the cake light. Then, alternate adding the dry mixture and molasses mixture to the butter-sugar base, beating just until combined. Don’t overmix here; you want a tender cake, not a dense one. I always scrape the bowl sides once or twice to make sure everything’s thoroughly blended.

Step 3: Pour Batter and Prepare the Pudding Layer

Transfer the batter into the buttered baking dish—an 8 or 9-inch square pan works perfectly. Now for the pudding: mix the brown sugar and cornstarch in a bowl. Heat the butter and water until the butter just melts, then whisk this gradually into the brown sugar mix. Pour this pudding liquid gently over the batter in the pan; it’ll sink slowly during baking to form that famous pudding layer underneath.

Step 4: Bake and Check for Doneness

Bake at 350°F (175°C) for 38–42 minutes. The key here is to insert a toothpick into the top cake layer only—don’t poke all the way through to the pudding underneath. When the toothpick comes out clean, the cake is done, and the pudding layer is perfectly set. I usually check at the 38-minute mark because ovens vary. Let it rest a few minutes before scooping up a warm serving—that’s when this cake shines!

How to Serve Gingerbread Pudding Cake Recipe

Garnishes

I usually keep it simple because this cake is flavorful on its own, but a dollop of softly whipped cream or a scoop of vanilla ice cream on top adds a lovely cool contrast to the warm pudding. For holiday dinners, I sometimes sprinkle chopped toasted pecans or a dusting of powdered sugar—it adds a little sparkle and crunch that my family adores.

Side Dishes

Pair this cake with a hot cup of chai tea or a mug of coffee for a cozy treat. If you want to keep the meal light, fresh fruit like sliced pears or poached apples complement the gingerbread spices beautifully. For festive occasions, a drizzle of caramel sauce on the side takes things up a notch!

Creative Ways to Present

For special celebrations, I’ve served individual portions in pretty ramekins topped with cinnamon sticks and a sprig of fresh rosemary—the rustic look is so charming. You can also turn leftovers into indulgent parfaits by layering warm cake with vanilla yogurt and a squeeze of molasses drizzle. Trust me, it’s a delightful twist that surprises guests!

Make Ahead and Storage

Storing Leftovers

I usually cover leftover cake tightly with plastic wrap or store it in an airtight container in the fridge. It keeps well for up to 3 days and still tastes moist and delicious—I often reheat a portion in the microwave for about 20 seconds, and it tastes almost like freshly baked.

Freezing

This pudding cake freezes surprisingly well. I slice it into portions, wrap each piece in plastic wrap, and pop them into freezer bags. When I want a treat, I let a piece thaw overnight in the fridge and reheat gently. The texture stays soft, and the flavors deepen beautifully after freezing.

Reheating

My favorite way to reheat is in the microwave for 20-30 seconds—quick and easy. If you want a slightly crisp top again, a quick blast in a preheated oven (350°F for 5-7 minutes) works wonders. Just keep an eye on it so the pudding doesn’t dry out.

FAQs

Final Thoughts

This Gingerbread Pudding Cake Recipe has become one of my favorite go-to desserts during the cooler months—not only because it’s simple and comforting but because it always impresses whoever gets a spoonful. The way the pudding seeps gently beneath the spiced cake topping is truly special. If you want a dessert that feels both nostalgic and a little bit magical, give this one a try—you’ll be so glad you did!

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