This Gingerbread Pudding Cake is a wonderful treat that combines spicy gingerbread flavors with a soft, pudding-like texture. It’s warm, cozy, and perfect for chilly days!
Every bite feels like a hug from your grandmother! 😍 I love serving it warm with a scoop of ice cream on top. It’s like a little celebration on your plate!
Key Ingredients & Substitutions
All-purpose flour: This is your base ingredient. If you’re gluten-free, you can use a gluten-free flour blend, but make sure it has xanthan gum included for proper structure.
Dark brown sugar: It gives the cake a deep flavor. If you don’t have it, light brown sugar will work, though the flavor will be slightly less intense. You can also use maple syrup or coconut sugar for a twist.
Molasses: This adds rich flavor and moisture. If you’re out, honey or agave syrup can serve as substitutes, but will change the final taste a bit.
Spices (ginger, cinnamon, cloves, nutmeg): These are crucial for that delightful gingerbread flavor. If you don’t have one, you can simply increase the other spices or use a pumpkin pie spice mix.
Heavy cream: This is for the sauce and adds richness. You can replace it with evaporated milk or a non-dairy cream for a lighter option.
What’s the Best Way to Get My Cake Soft and Pudding-like?
The secret to the soft texture of this pudding cake is in how you combine the ingredients and bake it. Follow these tips:
- Mix the wet and dry ingredients together gently; overmixing can make the cake tough.
- Pour the hot sauce over the warm cake as soon as it comes out of the oven. This allows the cake to soak up the sauce, creating a delicious, pudding-like consistency.
- Let the cake sit for about 10 minutes after pouring the sauce, so it can absorb maximum moisture.
Trust me, these steps will help you create a wonderfully moist Gingerbread Pudding Cake!
Gingerbread Pudding Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup packed dark brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup molasses
- 1 large egg
- 3/4 cup milk (whole milk preferred)
- 1 teaspoon vanilla extract
For the Hot Sauce:
- 1 cup boiling water
- 1 cup packed dark brown sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
To Serve (optional):
- Whipped cream or vanilla ice cream
- Chopped pecans or walnuts for garnish
How Much Time Will You Need?
This delicious Gingerbread Pudding Cake takes about 15 minutes to prepare and 30 minutes to bake, plus an additional 10 minutes to absorb all that amazing hot sauce. In just over an hour, you’ll have a warm and cozy dessert that’s perfect for sharing or enjoying all by yourself!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Lightly grease an 8-inch square baking dish to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, cloves, nutmeg, and dark brown sugar. This will ensure that all the spices are evenly distributed.
3. Combine the Wet Ingredients:
In another bowl, mix the melted butter, molasses, egg, milk, and vanilla extract. Stir until well combined, and you have a smooth mixture.
4. Combine Wet and Dry Ingredients:
Add the wet ingredients to your dry mixture. Gently stir just until everything is combined. Don’t overmix; it’s okay if a few lumps remain!
5. Pour the Batter:
Pour the batter into the prepared baking dish and spread it evenly with a spatula.
6. Bake the Cake:
Place the baking dish in the oven and bake for about 30 minutes, or until the top is set and a toothpick inserted into the center comes out mostly clean.
7. Prepare the Hot Sauce:
While the cake is baking, make the hot sauce. In a medium saucepan, bring the boiling water to a boil along with the brown sugar and butter, stirring until the sugar dissolves.
8. Finish the Sauce:
Remove the saucepan from heat and stir in the heavy cream, vanilla extract, and a pinch of salt for flavor.
9. Soak the Cake:
Once the cake is done baking, remove it from the oven. While it’s still warm, pour the hot sauce evenly over the cake. It’ll soak in beautifully, creating that pudding-like texture.
10. Let it Rest:
Give the cake about 10 minutes to rest so it can absorb all that delicious sauce.
11. Serve and Enjoy:
Serve your Gingerbread Pudding Cake warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream. You can also sprinkle some chopped nuts on top for a nice crunch.
Enjoy your luscious Gingerbread Pudding Cake, a perfect dessert for cold days with its rich, spicy, and comforting flavors!
Can I Use a Different Sweetener Instead of Brown Sugar?
Yes! You can substitute brown sugar with coconut sugar or light brown sugar. If you need a low-sugar option, try using a sugar substitute that can be baked, but be sure to adjust the quantity according to the package instructions.
Can I Make This Cake Gluten-Free?
Absolutely! Use a gluten-free all-purpose flour blend to replace the regular flour. Ensure your blend contains xanthan gum for the best texture.
Can I Prepare the Cake in Advance?
You can make this cake ahead of time and store it in an airtight container in the fridge for up to 2 days. Just reheat it gently in the oven or microwave, then pour the hot sauce over it just before serving.
How Do I Store Leftover Cake?
Store any leftover Gingerbread Pudding Cake in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven until warm to enjoy the soft pudding texture again!