Gingerbread Pudding Cake Recipe

If you’ve been craving a cozy, comforting dessert that’s practically bursting with warm spices, you’re going to adore this Gingerbread Pudding Cake Recipe. I absolutely love how this dessert turns out—it’s like gingerbread magic baked right into a pudding cake that’s so moist and flavorful, it practically melts in your mouth. Stick with me, and I’ll walk you through every step so you can nail it even if you’ve never made pudding cake before.

this Recipe

Ingredients You’ll Need

These ingredients come together beautifully to create a rich, flavorful gingerbread pudding cake. Each spice adds its own layer of aroma and warmth, while molasses gives it that classic deep gingerbread kick. When shopping, try to find fresh spices for the best taste!

• All-purpose flour: The base for structure; don’t substitute with whole wheat or gluten-free unless you adjust for texture.
• Baking soda: Helps with leavening and gives the cake a light rise.
• Ground ginger, cinnamon, allspice, nutmeg: Fresh, ground spices add the best flavor punches.
• Salt: Balances out the sweetness and spices.
• Butter (room temperature and melted): Butter adds richness; having some melted butter for the sauce layer is key.
• Granulated sugar and brown sugar: Brown sugar on top caramelizes beautifully during baking.
• Egg: Gives structure and moisture; just half a large egg keeps it tender.
• Molasses: The star of gingerbread flavor—use unsulphured for best results.
• Water (both cold and hot): Cold water mixes with molasses for the batter, and hot water combined with butter creates the luscious sauce underneath.

Variations

I love making this Gingerbread Pudding Cake Recipe my own sometimes, and you’ll find once you master the basics, experimenting becomes part of the fun. Here are a few ways I’ve tweaked it for different occasions.

• Nutty twist: Adding chopped pecans or walnuts in the batter gives a lovely crunchy texture that my family devours.
• Dairy-free: Substitute the butter with vegan margarine and use a flax egg to make it allergy-friendly without losing moisture.
• Spice it up: If you’re a fan of stronger flavors, try adding a pinch of cloves or increasing ginger to make it more pungent.
• Extra richness: Drizzle a little heavy cream or crème fraîche on top after baking for indulgent creaminess.

How to Make Gingerbread Pudding Cake Recipe

Step 1: Prep and Mix Your Dry Ingredients

Start by preheating your oven to 350°F (175°C). Then whisk together your flour, baking soda, and all those beautiful warm spices—ginger, cinnamon, salt, allspice, and nutmeg—in a medium bowl. This evenly distributes everything so your gingerbread flavor is perfectly balanced throughout the cake.

Step 2: Cream the Butter and Sugar

In another bowl, beat your room-temperature butter with granulated sugar until the mixture is creamy and fluffy—this usually takes about 2-3 minutes if you’re using an electric mixer. Then, add half a beaten egg and continue mixing until it’s fully combined. This step ensures that the cake is tender and moist.

Step 3: Mix Molasses with Water and Combine Wet and Dry Ingredients

Whisk together the half cup of water and molasses in a small bowl—you’ll notice how rich and dark it looks, a sign of that deep gingerbread taste. Add this mixture along with the dry ingredients to the butter mixture. Stir gently until everything is just blended; don’t overmix or the cake will be dense.

Step 4: Prepare Ramekins and Layer the Batter

Spray 4 to 6 ramekins with non-stick spray and place them on a baking sheet. Pour the batter roughly halfway up into each ramekin—this helps leave room for the delicious sauce layer that forms during baking. Then sprinkle brown sugar evenly on top of the batter. This creates the signature caramelized puddle beneath the cake.

Step 5: Pour Hot Buttered Water and Bake

Mix hot water with melted butter, then carefully pour this mixture over the brown sugar layer in each ramekin. Leave a bit of space at the top to avoid overflow. Transfer the baking sheet with ramekins into the oven and bake for about 35 minutes, or until a toothpick inserted in the cake portion comes out clean. You’ll see the sauce bubbling up and the cake rising—it’s such a satisfying moment!

Step 6: Serve Warm with Topping

Once out of the oven, let the pudding cakes cool just slightly before serving. Dust them with confectioner’s sugar or add a scoop of vanilla ice cream or fresh cream. I especially love the contrast of warm cake and cold creamy ice cream—it’s the perfect cozy treat.

How to Serve Gingerbread Pudding Cake Recipe

Garnishes

I’m a huge fan of keeping the garnishes simple but effective. A dusting of confectioner’s sugar makes the presentation crisp and elegant, while a scoop of vanilla ice cream or a dollop of whipped cream adds that creamy balance to the spicy richness. Fresh cranberries or a sprig of mint can add a festive pop during holiday seasons.

Side Dishes

This gingerbread pudding cake pairs wonderfully with a warm cup of spiced tea or coffee. For a brunch or dessert table, serve alongside fresh fruit compote or a simple citrus salad to cut through the sweetness and add brightness.

Creative Ways to Present

One winter, I baked these in festive, holiday-themed ramekins and topped each with a tiny gingerbread cookie for a charming presentation. For dinner parties, serving the pudding cakes in clear glass ramekins lets the layers show beautifully, and finishing with a drizzle of caramel sauce adds that extra wow-factor your guests will rave about.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers covered tightly in the fridge for up to 3 days. It’s best to cover ramekins with plastic wrap or transfer the pudding cakes to an airtight container to keep them moist and prevent them from absorbing fridge odors.

Freezing

I’ve frozen these pudding cakes once or twice, wrapping each ramekin in foil and popping them into the freezer. When ready to eat, thaw overnight in the fridge and reheat gently in the oven to preserve the pudding’s texture. It’s a great way to prep ahead for holiday gatherings.

Reheating

For reheating, I set the oven to 300°F (150°C) and warm each ramekin for about 10-15 minutes—this refreshes the gooey sauce and warms the cake without drying it out. Microwaving works too, but I prefer the oven for even heating.

FAQs

Final Thoughts

This Gingerbread Pudding Cake Recipe holds a special place in my heart because it brings back those cozy, quiet evenings with my family gathered ’round, sharing something warm and comforting. I hope you’ll love it just as much as we do. Don’t hesitate to make it your own—and remember, the magic is in the simple layering and that glorious caramel sauce bubbling up from underneath. Give it a try like you’re making it for your best friend, and I promise it’ll become a favorite in your dessert rotation.

Print