Gingerbread Pudding Cake Recipe

If you’re looking for a cozy, delicious dessert that feels like a warm hug on a chilly evening, then you’re going to adore this Gingerbread Pudding Cake Recipe. It’s one of those magical treats where a lightly spiced gingerbread cake bakes up with a luscious pudding layer underneath—trust me, it’s absolute heaven! When I first made this, my whole family went crazy for it, and I can’t wait for you to try it too.

this Recipe

Ingredients You’ll Need

These ingredients come together to balance warm spices, rich molasses, and a tender cake base, which is essential for the pudding to set just right. I always recommend using fresh spices for the best flavor punch!

• All-purpose flour (or gluten free flour blend): You can easily switch to gluten free if that’s your preference—make sure it’s a blend meant for baking for best texture.
• Baking soda: This helps the cake rise and gives it a nice light crumb.
• Ground ginger: The star spice here — fresh ground ginger makes a noticeable difference if you have it on hand.
• Ground cinnamon: Adds warmth and complements the ginger beautifully.
• Ground nutmeg and cloves: Just a pinch of these rounds out the spice mix — don’t skip them!
• Kosher salt: Enhances all the flavors and balances the sweetness.
• Milk (room temperature): I usually use whole milk, but you can try oat or almond milk for a dairy-free twist.
• Molasses: This is what gives the cake its deep, rich flavor and that classic gingerbread color — dark or blackstrap molasses works well.
• Large egg: Binds everything together and adds to the cake’s tenderness.
• Unsalted butter: I prefer unsalted so I can control the saltiness, and it gives a lovely richness.
• Granulated sugar: Provides sweetness without overpowering.
• Light brown sugar: For the pudding — adds caramel notes and moisture.
• Cornstarch: This thickens the pudding perfectly.
• Hot water: Combined with butter for a silky pudding layer.

Variations

One of the things I love about this Gingerbread Pudding Cake Recipe is how easy it is to tweak based on what you have or what flavors you want to highlight. Feel free to get creative!

• Spice it up: I sometimes add a pinch of ground cardamom or a bit more cloves when I want a more complex spice profile that reminds me of traditional holiday desserts.
• Dairy-free option: Swap the milk and butter for plant-based alternatives—coconut oil and almond milk work great here and still give you that pudding goodness.
• Mini pudding cakes: Try baking this in ramekins for individual servings — perfect for a dinner party or when you want single portions that feel extra special.
• Sweet topping swap: Instead of granulated sugar in the cake, try coconut sugar for a deeper flavor, especially if you prefer less refined sweeteners.

How to Make Gingerbread Pudding Cake Recipe

Step 1: Get Your Oven and Pan Ready

First things first, preheat your oven to 350°F. Butter up an 8 or 9-inch square pan thoroughly — I like to grease the corners well because the pudding can get sticky! If you’ve decided to do individual ramekins, line a baking sheet with parchment paper for ease of movement later.

Step 2: Mix Your Dry Spices and Flour

Combine the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt into a medium bowl. Give it a good whisk so all those lovely spices distribute evenly. This step makes a huge difference in getting the gingerbread flavor just right throughout the cake.

Step 3: Combine Your Wet Ingredients

In a smaller bowl, mix your molasses, room temperature milk, and the egg. Make sure the milk is not cold, so it blends smoothly with the melted butter later — this trick keeps the batter silky and prevents lumps.

Step 4: Cream Butter and Sugar, Then Mix Batter

In your mixing bowl, cream the butter and granulated sugar until fluffy — about 2-3 minutes with a hand mixer or stand mixer. Now alternately add the dry flour mixture and wet molasses mixture a bit at a time, mixing on low speed just until combined. Be careful not to overmix here; I scrape the bowl sides and bottom to catch any floury pockets.

Step 5: Prepare the Pudding Mixture

Combine the brown sugar and cornstarch in a bowl. Heat the butter and water until the butter just melts — no need to boil! Slowly pour this hot liquid over your sugar mixture and stir well to dissolve the sugar and cornstarch evenly. This is the magic that forms the pudding layer beneath the cake as it bakes.

Step 6: Assemble and Bake

Pour the cake batter evenly into your prepared pan. Then, gently and slowly pour the pudding mixture over the top — it will sink through the batter as it bakes, so no need to stir. If you’re using ramekins, scoop about a heaping ¼ cup of batter into each, then pour over the pudding mixture in a scant ¼ cup per ramekin.

Bake for 38 to 42 minutes. I like to check around 38 minutes with a toothpick inserted into the center of the cake layer — it should come out clean but don’t poke all the way through into the pudding below! This means your top cake is perfectly set, while the pudding underneath stays soft and luscious.

Remove from oven and let it cool just a bit — I think this cake is at its absolute best served warm, possibly with a scoop of vanilla ice cream or a drizzle of cream.

How to Serve Gingerbread Pudding Cake Recipe

Garnishes

I love topping this gingerbread pudding cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream—the cold creaminess contrasts beautifully with the warm cake. A sprinkle of chopped crystallized ginger or a dusting of cinnamon adds a nice touch for presentation and extra zing.

Side Dishes

This dessert pairs wonderfully with a simple hot cup of chai tea or coffee. If you’re serving it at dinner, I like a light, leafy salad with a tart vinaigrette beforehand to balance that rich sweetness.

Creative Ways to Present

When making this for holiday guests, I’ve served individual portions in pretty ramekins topped with a cinnamon stick and sprig of fresh mint to elevate the look. Another fun idea is to drizzle salted caramel sauce or warm chocolate ganache over the top for festive flair.

Make Ahead and Storage

Storing Leftovers

Leftover gingerbread pudding cake keeps beautifully covered in the fridge for up to 3 days. I like to cover it tightly with plastic wrap or store it in an airtight container to keep moisture locked in.

Freezing

I’ve frozen this cake once or twice by wrapping it tightly with plastic wrap and then foil — just make sure it’s well-protected from freezer burn. Thaw overnight in the fridge before reheating for the best texture.

Reheating

To reheat, I pop individual slices into the microwave for 30-45 seconds or warm the whole pan in a low oven (around 300°F) for 10-15 minutes. This warms the pudding layer gently without drying out the cake.

FAQs

Final Thoughts

This Gingerbread Pudding Cake Recipe has become a tried-and-true comfort dessert in my home, especially during cooler months when I crave something soothing but still exciting to eat. The ease and richness strike the perfect balance, and I truly enjoy sharing it with friends and family. I hope you’ll give it a try and discover why this cake turned out to be such a beloved classic in my kitchen. Happy baking!

Print