Gingerbread Pudding Cake Recipe

If you’re looking for a cozy, deeply comforting dessert that feels like a warm hug in a bowl, you’re going to fall head over heels for this Gingerbread Pudding Cake Recipe. It’s one of those magical treats that somehow manages to be both cakey and custardy at the same time — and seriously, once you try it, you’ll never look at gingerbread the same way again. Stick with me here, because this recipe is fan-freaking-tastic and I can’t wait to share all my tips to help you nail it perfectly.

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Ingredients You’ll Need

The magic of this Gingerbread Pudding Cake Recipe lies in the balance of warm spices, molasses sweetness, and the luscious texture created by the water and butter glaze. Each ingredient plays its part beautifully, and selecting fresh spices is key here to get that vibrant gingerbread flavor.

• All-purpose flour: The base of the cake, providing structure without masking the spices.
• Baking soda: Gives just enough lift so the pudding isn’t dense but still soft.
• Ginger: Fresh or ground; this spice is the star of the show for that signature gingerbread warmth.
• Cinnamon: Adds sweetness and complexity to the spice mix.
• Salt: Enhances all the flavors, so don’t skip it.
• All-spice: Delivers a subtle hint of nutmeg, cinnamon, and cloves in one — perfect for gingerbread.
• Nutmeg: Used sparingly, it adds a delicate background note.
• Butter (room temperature): Essential for richness in the batter; make sure it’s soft but not melted.
• Granulated sugar: Balances the robust molasses with some crisp sweetness.
• Egg: Provides moisture and binds the pudding cake together.
• Molasses: The heart of the gingerbread flavor; dark and robust, bring this up front.
• Water: Used twice — once in the batter and later for the hot butter-water soak that makes the pudding part so luscious.
• Brown sugar: Sprinkled on top for caramelizing during baking, creating a delectable crust.
• Butter (melted): Mixed with hot water and poured over the brown sugar creates the pudding’s signature sauce.

Variations

I love how versatile this Gingerbread Pudding Cake Recipe can be, so feel free to tweak it based on what you’re craving or what’s in your pantry. I often play around with spices or toppings depending on the season or who’s coming to visit.

• Make it Dairy-Free: Use vegan butter and a plant-based milk for a dairy-free twist — I’ve done this for holiday guests with great success.
• Spice It Up: Add a pinch of cayenne or black pepper to the spice mix for a subtle warming kick that’s unexpected but fantastic.
• Fruit Add-In: Stir in chopped crystallized ginger or dried cranberries to the batter for extra bursts of flavor and texture.
• Individual or Family Style: Serve in ramekins for personal portions or bake it all in one pan and scoop out—a big batch of comfort!

How to Make Gingerbread Pudding Cake Recipe

Step 1: Prep Your Spices and Dry Ingredients

Start by preheating your oven to 350°F (175°C), then whisk together all your dry ingredients—flour, baking soda, ginger, cinnamon, salt, allspice, and nutmeg—in a medium bowl. Trust me, taking the time to evenly blend these spices upfront really brings out the classic gingerbread aroma that permeates your kitchen as it bakes.

Step 2: Cream Butter and Sugar, Then Add Egg

In a separate bowl, beat the room-temperature butter and granulated sugar together until fluffy and creamy—this step is crucial for a tender crumb. Then, mix in half of a beaten egg (yes, you only need half; I like to whisk the egg and use half to keep the texture just right). This creates a smooth, cohesive batter base.

Step 3: Combine Molasses Mixture and Dry Ingredients

Mix the half cup of water with the molasses separately until smooth, then pour it into the creamed butter-sugar-egg mixture. Add the dry ingredients and stir gently until just combined. Don’t overmix here—you want to keep it light but well-incorporated.

Step 4: Fill Ramekins and Add Brown Sugar

Divide the batter evenly into well-greased ramekins, filling no more than halfway because this pudding cake will rise beautifully but stays tender. Then, sprinkle the packed brown sugar evenly over each ramekin’s surface. This topping will dissolve and create the luscious pudding sauce beneath the cake layer.

Step 5: Pour Hot Butter-Water Mixture

Combine the hot water and melted butter, then gently pour this over the back of a spoon onto the brown sugar topping in each ramekin—this ensures the sugar stays in place and slowly melts during baking. Leave about ½ inch of space at the top to avoid any spills in the oven.

Step 6: Bake and Test for Doneness

Bake the ramekins on a baking sheet for approximately 35 minutes. You’ll know they’re ready when a toothpick inserted into the cake portion comes out clean. The tops should look set and the edges pulling slightly away from the sides. Resist the urge to overbake—this pudding cake thrives on moistness.

Step 7: Serve Warm with Your Favorite Toppings

Once out of the oven, I love dusting mine with a little confectioner’s sugar and serving it with a scoop of vanilla ice cream or a dollop of whipped cream. Trust me, eating this warm is part of the magic, but leftovers (if you have any!) taste great too.

How to Serve Gingerbread Pudding Cake Recipe

Garnishes

I’m a huge fan of simple garnishes that enhance, not overpower. A light dusting of powdered sugar adds a festive look, while a big scoop of vanilla ice cream or freshly whipped cream adds creaminess that pairs beautifully with the warm spices. For something extra special, try a drizzle of caramel sauce or a sprinkle of finely chopped crystallized ginger for zing.

Side Dishes

This gingerbread pudding cake holds its own, but if I’m serving it as part of a meal, I like pairing it with a simple cup of spiced tea or coffee to complement the flavors. A fresh fruit salad with citrus notes can cut through the richness and add a refreshing contrast.

Creative Ways to Present

For holiday dinners, I sometimes dress up individual ramekins with a sprig of fresh rosemary or a cinnamon stick tucked into the whipped cream for a festive touch. You can also serve this dessert in mini mason jars for a rustic presentation that’s perfect for gifting or potlucks.

Make Ahead and Storage

Storing Leftovers

I keep any leftover Gingerbread Pudding Cake covered tightly in the fridge — usually wrapped with plastic wrap over the ramekins or transferred to an airtight container. They stay moist and tasty for up to 3 days, though honestly, they rarely last that long in my house!

Freezing

Although not my go-to, I have frozen the pudding cakes successfully by letting them cool completely, then wrapping each ramekin tightly with plastic wrap and foil. They thaw overnight in the fridge before reheating. The texture softens a bit, but the flavors hold up well.

Reheating

Reheating is best done gently in the oven at 300°F for 10-15 minutes or until warmed through, uncovered or loosely tented with foil. The microwave works for a fast option but can sometimes toughen the top, so use short intervals and watch it closely.

FAQs

Final Thoughts

I absolutely love how this Gingerbread Pudding Cake Recipe turns out every single time—its tender crumb, rich molasses flavor, and that luscious pudding sauce make it an unforgettable dessert. When I first tried it, I was amazed at how something so simple could feel so fancy and satisfying. I hope you give it a go soon and that it becomes one of your go-to cozy treats during the colder months or holiday celebrations. Trust me, once you have a warm spoonful, you’ll keep coming back for more!

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