Description
This Gingerbread Pudding Cake is a delightful dessert combining the warm spices of gingerbread with a luscious pudding topping that forms during baking. The moist spiced cake underneath contrasts with the creamy ginger-spiced pudding layer on top, creating a comforting treat perfect for holiday gatherings or cozy evenings.
Ingredients
Scale
Cake
- 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
Pudding
- ½ cup light brown sugar
- 1 tablespoon cornstarch
- ¾ cup hot water
- 3 tablespoons unsalted butter
Instructions
- Preheat and prepare the pan: Preheat the oven to 350 degrees F. Butter an 8″ or 9″ square baking pan to prevent sticking and ensure even browning.
- Mix dry cake ingredients: In a medium bowl, combine the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and kosher salt. Set aside to keep these dry ingredients ready for incorporation.
- Combine wet cake ingredients: In a small bowl, whisk together the molasses, room temperature milk, and egg until well blended. Set aside.
- Cream butter and sugar: Using a mixing bowl and an electric mixer, cream together the unsalted butter and granulated sugar until light and fluffy. This helps to aerate the cake batter for a tender crumb.
- Incorporate ingredients: Alternately add the dry mixture and the molasses mixture to the butter-sugar cream, beating on low speed. Mix just until combined, scraping down the sides and bottom of the bowl as needed to ensure even blending without overmixing.
- Pour batter into pan: Transfer the batter into the prepared buttered pan evenly. If using ramekins, portion a heaping ¼-cup of batter into each, arranging them on a parchment-lined baking sheet for stability.
- Prepare pudding mixture: In a small bowl, combine the light brown sugar and cornstarch to evenly distribute the starch.
- Heat butter and water: In a separate container, heat the water and butter together just until the butter has melted completely.
- Combine pudding liquid: Gradually stir the hot butter-water mixture into the brown sugar and cornstarch mix until smooth, ensuring no lumps remain.
- Pour pudding over batter: Slowly pour the pudding mixture evenly over the batter in the baking pan. For ramekins, scoop a scant ¼ cup of pudding mixture over each one, being careful to cover the batter evenly.
- Bake the cake: Bake in the preheated oven for 38-42 minutes, or until a toothpick inserted into the center of the cake layer on top comes out clean (avoid poking through to the pudding layer).
- Serve warm: Remove the cake from the oven and serve warm, allowing guests to enjoy the contrasting textures of the cake and pudding.
Notes
- Using room temperature milk and egg helps the batter mix more smoothly and achieve better texture.
- Do not overmix the batter to keep the cake tender and light.
- If using ramekins, use a baking sheet lined with parchment to easily transfer them in and out of the oven.
- The pudding topping forms naturally during baking and will be slightly gooey underneath the cake layer.
- This dessert is best served warm for the optimal taste and texture experience.
Nutrition
- Serving Size: 1 serving (approx. 1/9 of cake)
- Calories: 280 kcal
- Sugar: 23 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
