Gingerbread Pudding Cake Recipe

Gingerbread Pudding Cake Recipe is the perfect treat for those chilly days when you crave something comforting and sweet. This dessert combines the rich flavors of gingerbread with a luxurious pudding layer, making it a delightful choice for family gatherings or cozy evenings. With its simple ingredients and ease of preparation, it’s a recipe you’ll want to keep handy all year round.

Recipe Information

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Difficulty Level: Easy

Nutrition Information (per serving)

Calories: 250
Protein: 3g
Carbohydrates: 45g
Fat: 8g
Fiber: 1g
Sugar: 20g
Sodium: 200mg

Why Make Gingerbread Pudding Cake Recipe

This Gingerbread Pudding Cake Recipe is a wonderful blend of spicy and sweet, perfect for the holiday season or any day you need a little pick-me-up. The combination of ginger, cinnamon, and other warm spices creates a comforting aroma that fills your kitchen while it bakes. Plus, it’s customizable; feel free to adjust the spices or add your favorite toppings, such as whipped cream or a scoop of vanilla ice cream. Not only is it delicious, but it’s also a unique dessert that will impress your family and friends.

How to Make Gingerbread Pudding Cake Recipe Step by Step

Ingredients

1 ½ cups all-purpose flour or gluten free flour blend
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon kosher salt
½ cup milk, room temperature
½ cup molasses
1 large egg
4 tablespoons unsalted butter
⅓ cup granulated sugar
½ cup light brown sugar
1 tablespoon cornstarch
¾ cup hot water
3 tablespoons unsalted butter

Directions

Preheat your oven to 350 degrees F. Lightly butter an 8" or 9" square baking pan to prevent sticking. In a medium bowl, combine the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and kosher salt. Set this mixture aside. In a small bowl, whisk together the molasses, milk, and egg until smooth. Set aside. In a mixing bowl, using a mixer or by hand, cream the unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take a few minutes. Alternately add the dry flour mixture and the wet molasses mixture to the creamed butter and sugar, mixing on low speed just until everything is blended. Be sure to scrape down the sides and bottom of the bowl to evenly incorporate all ingredients. Transfer the batter into the prepared baking pan. If using ramekins, evenly portion a heaping ¼-cup of batter into each ramekin placed on a parchment-lined baking sheet. In a separate bowl, mix the light brown sugar and cornstarch. Warm the hot water and butter together just until the butter melts. Gradually whisk this warm liquid into the brown sugar and cornstarch mixture until smooth. Slowly and carefully pour the pudding mixture over the cake batter in the pan to form a distinct pudding layer on top. If using ramekins, spoon a scant ¼ cup of pudding mixture over each ramekin filled with batter. Place the pan or ramekins in the preheated oven and bake for 38 to 42 minutes. The pudding cake is done when a toothpick inserted just into the top cake layer comes out clean without wet batter (do not poke through to the pudding layer). Remove from oven and allow to cool slightly. Serve the gingerbread pudding cake warm to enjoy the contrast of textures and flavors at their best.

How to Serve Gingerbread Pudding Cake Recipe

Gingerbread Pudding Cake is delicious on its own, but you can enhance it further by serving it with a drizzle of warm caramel sauce or a scoop of vanilla ice cream. Pair it with fresh whipped cream and a sprinkle of cinnamon for added flair. A side of spiced cranberry sauce can also complement the warm flavors beautifully, making for a festive plate.

How to Store Gingerbread Pudding Cake Recipe

To store your Gingerbread Pudding Cake, cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator for up to 4 days. To reheat, simply pop it in the microwave for a few seconds or warm it in the oven at 350 degrees F until heated through. If you’d like to freeze it, you can wrap individual portions tightly in plastic wrap and freeze for up to three months. Just remember to let it thaw in the fridge overnight before reheating.

Expert Tips for Cooking Gingerbread Pudding Cake Recipe

• For a deeper flavor, try adding a pinch of black pepper to the spice mixture.
• Ensure all your ingredients, especially butter and eggs, are at room temperature for a smoother batter.
• Don’t skip the step of scraping down the sides of your mixing bowl to ensure an even blend.
• If you prefer a more intense ginger flavor, consider increasing the ground ginger to 2 ½ teaspoons.
• Adding chopped nuts, like walnuts or pecans, can add a delightful crunch to your pudding cake.

Delicious Variations of Gingerbread Pudding Cake Recipe

• For a citrus twist, incorporate orange zest into the batter and serve with a citrus glaze.
• If you enjoy a spicy kick, add cayenne pepper or chili powder to the mix for an unexpected heat.
• For a chocolatey version, fold in chocolate chips or cocoa powder for a gingerbread cake with chocolate pudding.

This Gingerbread Pudding Cake Recipe is a must-try for anyone who loves warm, spiced desserts rich in flavor and comfort. With its straightforward preparation and the versatility to suit your tastes, it’s the perfect addition to your recipe collection. So gather your ingredients and enjoy this delightful treat with family and friends!

Gingerbread Pudding Cake

A delightful dessert combining rich flavors of gingerbread with a luxurious pudding layer, perfect for cozy evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American, Holiday

Calories: 250

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1.5 cups all-purpose flour or gluten free flour blend
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 0.5 teaspoon kosher salt

Wet Ingredients

• 0.5 cups milk, room temperature
• 0.5 cups molasses
• 1 large egg
• 4 tablespoons unsalted butter for creaming
• 0.33 cups granulated sugar for creaming
• 0.5 cups light brown sugar
• 1 tablespoon cornstarch
• 0.75 cups hot water
• 3 tablespoons unsalted butter for pudding mixture

Method

 

Preparation

1. Preheat your oven to 350°F. Lightly butter an 8" or 9" square baking pan.
2. In a medium bowl, combine the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
3. In a small bowl, whisk together the molasses, milk, and egg until smooth. Set aside.
4. In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

Mixing

1. Alternately add the dry flour mixture and the wet molasses mixture to the creamed butter and sugar, mixing on low speed until blended.
2. Scrape down the sides of the bowl to ensure even incorporation.
3. Transfer the batter into the prepared baking pan or portion into ramekins.

Pudding Layer

1. In a separate bowl, mix the light brown sugar and cornstarch.
2. Warm the hot water and remaining butter together until the butter melts, then whisk into the brown sugar mixture until smooth.
3. Pour the pudding mixture over the cake batter in the pan or ramekins.

Baking

1. Bake in the preheated oven for 38 to 42 minutes until a toothpick inserted into the top cake layer comes out clean.
2. Allow to cool slightly before serving warm.

Notes

Serve with warm caramel sauce, a scoop of vanilla ice cream, or whipped cream. Store covered in the refrigerator for up to 4 days or freeze for up to three months.