Gingerbread Pudding Cake Recipe
If you’ve been craving a dessert that wraps you in warm cinnamon-spiced comfort while delighting your senses with a perfectly tender crumb and a luscious syrupy finish, then you are going to adore this Gingerbread Pudding Cake. This treat is an incredible blend of molasses-rich gingerbread and a pudding-like sauce that forms beneath the cake as it bakes, making every bite both sweet and cozy. Once you try this Gingerbread Pudding Cake, it will quickly become one of your go-to recipes for chilly evenings or anytime you want dessert that feels like a big, warm hug.
Ingredients You’ll Need
These ingredients are simple yet thoughtfully chosen to create the perfect balance of texture and flavor in the Gingerbread Pudding Cake. Each component plays a crucial role, whether it’s adding moistness, spice, or a delightful crunch.
- Unsulphured molasses (½ cup): The heart of the gingerbread flavor, giving the cake its deep, rich sweetness and dark color.
- Water (1 cup): Essential for hydrating the molasses and dissolving sugars, helping the cake stay moist.
- Salted butter, room temperature (¼ cup) & melted (⅔ cup): Adds a buttery richness and enhances the overall mouthfeel, both creamed into the batter and poured hot for the pudding effect.
- Granulated sugar (¼ cup): Provides sweetness and helps create a light, fluffy texture when creamed with butter.
- Large egg white (1): Brings structure and lightness without overpowering the delicate crumb.
- Pure vanilla extract (1 teaspoon): Elevates the flavor with subtle warmth and complexity.
- All-purpose flour (1¼ cups): The base that holds everything together with a tender crumb.
- Baking soda (¾ teaspoon): Leavens the cake to perfection, giving just the right rise.
- Kosher salt (¼ teaspoon): Balances the sweetness and intensifies the spices.
- Ground cinnamon, ginger, and nutmeg (½ tsp, ½ tsp, ⅛ tsp): These warming spices create the signature gingerbread aroma and flavor.
- Honey roasted pecans (½ cup): Adds delightful crunch and a sweet nutty contrast.
- Brown sugar (6 tablespoons): Sprinkled on top for a caramelized, slightly crunchy finish.
- Coarse sea salt (pinch, optional): Enhances the sweetness when lightly sprinkled on top.
- Hot water (¾ cup): Combined with melted butter and poured over the batter for the pudding layer.
- Vanilla bean ice cream (optional): A luscious companion to serve on warm slices for that extra indulgence.
How to Make Gingerbread Pudding Cake
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F. Then, grease a 9×13-inch baking dish thoroughly to ensure that nothing sticks and you get that perfect lift and texture in your Gingerbread Pudding Cake.
Step 2: Mix the Molasses and Water
Combine the unsulphured molasses with 1 cup of water in a bowl. This mixture will infuse your cake with that signature dark, bittersweet flavor and keep it wonderfully moist throughout baking.
Step 3: Cream the Butter and Sugar
In a stand mixer fitted with the paddle attachment, beat the room-temperature salted butter together with the granulated sugar until the mixture is light, fluffy, and pale in color—this usually takes about 1 to 2 minutes. This step is critical for a tender crumb and helps incorporate air into the batter.
Step 4: Add Egg White and Vanilla
Next, add the large egg white and vanilla extract to the creamed butter and sugar. Beat until smooth and fully combined. This creates the foundation for a delicate texture.
Step 5: Incorporate the Molasses Mixture
Pour the molasses and water blend into the batter, stirring gently to combine all the flavors while maintaining the batter’s airy structure.
Step 6: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, ground cinnamon, ground ginger, and nutmeg. These spices are the soul of your Gingerbread Pudding Cake, giving it that unmistakable warming profile that hits all the right notes.
Step 7: Mix Dry Ingredients Into Wet Mixture
Gradually add the dry ingredient mixture to the molasses batter in the mixer. Beat well to fully incorporate, ensuring that the batter is smooth and homogenous. Then fold in the honey roasted pecans delicately, so they remain evenly distributed but don’t break down.
Step 8: Assemble and Add Brown Sugar Topping
Pour the batter into your greased baking dish, spreading it out evenly. Sprinkle the 6 tablespoons of brown sugar evenly over the top for that subtle caramelized crunch once baked. If you love a hint of saltiness, sprinkle a tiny pinch of coarse sea salt on top—it elevates the flavors beautifully.
Step 9: Pour Hot Buttered Water
Mix the hot water (around 200°F) with the ⅔ cup of melted salted butter using a fork until combined. Carefully pour this hot butter-water mixture evenly over the back of a spoon onto the cake batter without stirring. This magic step creates the pudding-like sauce at the bottom as the cake bakes.
Step 10: Bake to Perfection
Place your baking dish into the oven and bake for 45 to 55 minutes. You’ll know the Gingerbread Pudding Cake is ready when the top is nicely cracked and a toothpick inserted into the center comes out clean. The contrast between the crisp top and the luscious pudding underneath is the hallmark of this dessert.
Step 11: Serve Warm with Ice Cream
For the ultimate indulgence, serve your warm Gingerbread Pudding Cake with a generous scoop of vanilla bean ice cream. The cool creaminess complements the spicy cake and silky sauce for a truly unforgettable dessert experience.
How to Serve Gingerbread Pudding Cake
Garnishes
If you want to elevate your Gingerbread Pudding Cake visually and flavor-wise, sprinkle some extra chopped nuts or a dusting of powdered sugar just before serving. A few fresh cranberries or a sprig of rosemary can also add a festive touch and lovely aroma.
Side Dishes
This cake pairs beautifully with a warm cup of spiced tea, chai latte, or rich coffee. For a more robust dessert spread, consider serving alongside a creamy bourbon caramel sauce or a dollop of freshly whipped cream lightly sweetened with maple syrup.
Creative Ways to Present
Don’t be afraid to get creative! Serve individual portions in pretty ramekins for an elegant presentation. Alternatively, serve it as a layered trifle with whipped cream and crushed ginger snaps for a crowd-pleasing twist. You can even spoon it over pancakes or waffles for an extraordinary breakfast treat!
Make Ahead and Storage
Storing Leftovers
Your Gingerbread Pudding Cake keeps beautifully for 3 to 4 days when stored in an airtight container in the refrigerator. Because it’s so moist and pudding-like, it actually tastes even better after a day as the flavors have more time to meld.
Freezing
If you want to freeze leftovers, cut the cake into individual portions and wrap each tightly in plastic wrap, then foil. Frozen portions last up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To bring leftovers back to life, reheat in a warm oven at 325°F for about 15 minutes or until heated through. You can also microwave single portions for about 45 seconds to a minute. Serve warm with fresh vanilla ice cream or whipped cream if desired.
FAQs
Can I use dark or light molasses for this cake?
For the best flavor in your Gingerbread Pudding Cake, unsulphured molasses is recommended because it has a smooth, balanced flavor without bitterness. Dark molasses can be used if you want a stronger, more robust taste, but light molasses may result in a milder gingerbread flavor.
Is it necessary to use honey roasted pecans?
Honey roasted pecans add a wonderful sweet crunch, but feel free to swap them with regular toasted pecans, walnuts, or even omit nuts altogether if you prefer. The texture of this pudding cake is forgiving and still delicious without them.
What makes this a pudding cake rather than just a regular cake?
The secret lies in the hot butter-water mixture poured over the batter before baking, which forms a pudding-like, syrupy layer under the cake during baking. This dual texture—cake on top and pudding underneath—is what sets the Gingerbread Pudding Cake apart.
Can this recipe be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for structure. Just be mindful that baking time might vary slightly, so keep an eye on the cake to avoid overbaking.
How can I make this Gingerbread Pudding Cake vegan?
To veganize this dessert, use a plant-based butter substitute and replace the egg white with a flax egg or aquafaba whipped to stiff peaks. Make sure your sugar and other ingredients are vegan-friendly. The texture may be a bit different but still delightful.
Final Thoughts
If you want a dessert that feels like a warm embrace and celebrates the nostalgic spice of gingerbread in a brilliantly moist, saucy form, you absolutely must try this Gingerbread Pudding Cake. It’s a magical recipe that turns simple pantry ingredients into an extraordinary treat. Baking it fills your home with cozy scents and sharing it brings instant smiles. Trust me, this is one recipe to keep close and enjoy all year round!
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Gingerbread Pudding Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
This Gingerbread Pudding Cake is a delightful blend of warm spices and rich molasses, topped with a buttery brown sugar sauce that soaks in during baking, creating a luscious and moist dessert. Perfectly spiced with cinnamon, ginger, and nutmeg, and crunchy honey roasted pecans add a pleasant texture. Serve warm with vanilla bean ice cream for an indulgent treat that embodies cozy comfort in every bite.
Ingredients
Cake Batter:
- ½ cup unsulphured molasses (170 grams)
- 1 cup water (227 grams)
- ¼ cup salted butter (57 grams, room temperature, ½ stick)
- ¼ cup granulated sugar (50 grams)
- 1 large egg white (35 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
- 1¼ cups all purpose flour (170 grams)
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ½ cup honey roasted pecans (63 grams)
Topping:
- 6 tablespoons brown sugar (80 grams)
- Pinch coarse sea salt (optional, for garnish)
- ¾ cup hot water (170 grams, 200°F)
- ⅔ cup salted butter (151 grams, melted, 1⅓ sticks)
For Serving (optional):
- Vanilla bean ice cream
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly. Set aside to keep ready for the batter.
- Mix Molasses and Water: In a medium bowl, combine the molasses with 1 cup of water, stirring until fully mixed.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium speed for 1-2 minutes until the mixture becomes light and fluffy.
- Add Egg and Vanilla: Add the egg white and pure vanilla extract to the creamed butter and sugar. Mix until smooth and fully incorporated.
- Combine Molasses Mixture: Pour the molasses and water mixture into the creamed ingredients and stir until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, ground cinnamon, ground ginger, and ground nutmeg thoroughly to ensure even spice distribution.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the molasses batter. Beat well on medium speed until fully blended.
- Stir in Pecans: Fold in the honey roasted pecans to the batter to evenly distribute the nuts throughout.
- Pour into Baking Dish: Transfer the batter into the prepared baking dish, smoothing the surface with a spatula.
- Sprinkle Brown Sugar and Salt: Evenly sprinkle the 6 tablespoons of brown sugar over the batter’s surface. Optionally, add a light pinch of coarse sea salt for contrast.
- Prepare Topping Sauce: In a small bowl, combine the hot water (at about 200°F) with the melted butter, stirring with a fork to blend.
- Pour Topping Over Batter: Pour the hot butter-water mixture evenly over the batter in the baking dish. Do not stir; the liquid will seep through the batter while baking.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 45-55 minutes. The cake is done when the top is cracked and a toothpick inserted in the center comes out clean.
- Serve: Allow the cake to cool slightly. Serve warm, optionally topped with scoops of vanilla bean ice cream for a creamy contrast.
Notes
- Ensure butter is at room temperature for easier creaming with sugar.
- Use honey roasted pecans for added sweetness and crunch; substitute with regular pecans if preferred.
- Do not stir the molten butter-water topping once poured over the batter to allow it to seep naturally during baking.
- A toothpick test is key to avoid overbaking and drying out the cake.
- The optional sea salt adds a lovely balance to the sweet topping, but can be omitted if you prefer less salt.
- Serve with vanilla bean ice cream or whipped cream for an enhanced dessert experience.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/10th of cake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: gingerbread, pudding cake, molasses cake, spiced dessert, holiday dessert, warm spices, pecan cake, brown sugar topping
