This Gingerbread Pudding Cake is a cozy dessert that brings warmth with every bite. It’s spiced with ginger and molasses, making it perfect for chilly evenings!
The way the cake becomes moist and pudding-like is simply amazing! I love serving it warm with a scoop of vanilla ice cream; it feels like a hug on a plate! 🍦💕
Key Ingredients & Substitutions
All-Purpose Flour: Standard flour works well, but you can replace it with a 1:1 gluten-free blend if you need a gluten-free option.
Molasses: This gives the cake its deep flavor. If you don’t have molasses, maple syrup or honey can work in a pinch, but they will change the flavor slightly.
Spices: Ground ginger, cinnamon, and cloves are essential for that gingerbread taste. If you’re missing one, try using a pre-mixed pumpkin spice blend as a substitute.
Butter: Unsalted butter is preferred for control over salt levels, but you could use coconut oil or a plant-based butter substitute if you want a dairy-free cake.
How Do I Make the Cake Moist and Pudding-Like?
The secret to moist, pudding-like cake lies in how you create the batter. After mixing the ingredients, pour hot water directly over it before baking. This step allows the cake to absorb moisture while cooking, giving it a unique texture.
- Pour your batter into the greased dish and smooth the top.
- Carefully, and slowly, pour hot water over the batter. Don’t mix it; this is crucial for the pudding effect.
- Bake until the top is set, but the center remains slightly soft.
Letting the cake rest after baking helps enhance that pudding feel, making it delightful when served warm with cream or ice cream!
Gingerbread Pudding Cake
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 cup hot water
For the Sauce:
- 1 cup hot water
- 1/2 cup brown sugar, packed
- 1/4 cup molasses
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
To Serve:
- Whipped cream or vanilla ice cream
- Ground cinnamon for garnish (optional)
Time Needed
This Gingerbread Pudding Cake will take about 15 minutes to prepare and 40–45 minutes to bake. After that, it will need a little resting time before serving, so total time is roughly 1 hour. Perfect for a cozy dessert!
Step-by-Step Instructions
1. Prepare Your Oven and Baking Dish:
Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish to ensure that your cake doesn’t stick when it’s time to serve.
2. Mix the Dry Ingredients:
In a medium bowl, sift together the flour, ground ginger, cinnamon, cloves, baking powder, baking soda, and salt. This helps combine everything evenly and makes the cake light and fluffy.
3. Cream the Butter and Sugar:
In a large bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy. This should take about 2 to 3 minutes.
4. Add in the Egg and Molasses:
Beat in the egg until fully incorporated, and then stir in the molasses. This will give your cake its signature gingerbread flavor!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture and stir until just blended. Be careful not to over mix, as this can make your cake dense.
6. Pour the Batter:
Pour the batter into the prepared baking dish, spreading it evenly across the bottom. This is where the magic begins!
7. Add the Hot Water:
Carefully pour the cup of hot water over the batter. Don’t stir—it’s important that the water sits on top.
8. Bake the Cake:
Place the baking dish in the preheated oven and bake for about 40–45 minutes. The top should be set, and a toothpick inserted in the center should come out mostly clean.
9. Prepare the Sauce:
While the cake bakes, you can make the sauce. In a small saucepan over medium heat, combine the hot water, brown sugar, molasses, and butter. Stir until the butter melts and the sugar dissolves, then remove from heat and stir in the vanilla extract.
10. Combine Cake and Sauce:
Once the cake is done baking, take it out of the oven and spoon the warm sauce evenly over the top of the cake. The sauce will soak into the cake, creating a moist, pudding-like texture.
11. Cool and Serve:
Let the cake cool slightly before serving warm. It’s best enjoyed at this stage!
12. Add the Final Touches:
Serve your Gingerbread Pudding Cake with a generous dollop of whipped cream or a scoop of vanilla ice cream. If you like, sprinkle a little ground cinnamon on top to enhance the flavor.
Enjoy your warm, spiced Gingerbread Pudding Cake with luscious molasses sauce! It’s the perfect comforting dessert to end your meal.
Can I Use Gluten-Free Flour for This Recipe?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. This will allow you to enjoy the same delicious flavors while accommodating gluten sensitivities.
What If I Don’t Have Molasses?
No worries! If you don’t have molasses, you can use maple syrup or honey as a substitute. Keep in mind that while these will work, they may slightly change the flavor profile of the cake.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual portions in the microwave for about 30 seconds or until heated through.
Can I Make This Cake in Advance?
Absolutely! You can prepare the batter a day ahead and keep it covered in the fridge. Then, pour hot water over just before baking. The flavor may improve even more with some time for the spices to meld!