Description
A warm, spiced hug in dessert form — this Gingerbread Pudding Cake is everything you want on a chilly December night. It’s tender, fragrant, and beautifully nostalgic, with a buttery brown sugar sauce that magically forms beneath the cake as it bakes. Top it with vanilla ice cream or a swirl of whipped cream, and you’ve got holiday perfection on a plate.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour (or your favorite gluten-free flour blend)
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- ½ cup milk, at room temperature
- ½ cup molasses
- 1 large egg
- 4 tablespoons unsalted butter, softened
- ⅓ cup granulated sugar
For the Pudding Layer:
- ½ cup light brown sugar
- 1 tablespoon cornstarch
- ¾ cup hot water
- 3 tablespoons unsalted butter
Instructions
-
Preheat & Prep:
Heat your oven to 350°F (175°C). Grease an 8-inch or 9-inch square baking dish with butter or nonstick spray. -
Whisk the Dry Ingredients:
In a medium bowl, mix together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside. -
Mix the Wet Ingredients:
In a small bowl, whisk together the milk, molasses, and egg until smooth. -
Cream the Butter & Sugar:
In a large bowl, beat the butter and granulated sugar together until fluffy and pale. -
Combine Everything:
Alternate adding the dry ingredients and the molasses mixture to the butter mixture, blending on low speed just until smooth. Scrape down the sides of the bowl to make sure nothing’s hiding at the bottom. -
Pour the Batter:
Spoon the batter evenly into your prepared pan. (If you’re baking individual servings, add about ¼ cup batter per ramekin.) -
Make the Magic Pudding Layer:
In a separate bowl, stir together the brown sugar and cornstarch. In a small saucepan or microwave-safe bowl, heat the water and butter together until the butter melts. Slowly pour this hot mixture into the brown sugar blend, whisking until combined. -
Layer & Bake:
Gently pour the pudding mixture over the cake batter — don’t stir! The liquid will sink as it bakes, forming that signature gooey layer underneath.Bake for 38–42 minutes, or until the top of the cake is firm and a toothpick inserted halfway down (not all the way to the bottom) comes out clean.
-
Serve & Enjoy:
Let it cool for a few minutes, then serve warm. Flip it out pudding-side up for extra drama, or spoon it straight from the dish with all that gorgeous sauce drizzling over the top.Add a scoop of vanilla bean ice cream or a cloud of whipped cream, and you’re golden.
Notes
- Notes & Tips
- The pudding will form on its own — no need to mix it into the batter. Trust the process.
- Room temperature ingredients make a smoother batter and a lighter crumb.
- If baking in ramekins, check around 30–35 minutes since smaller portions cook faster.
- Want a deeper molasses flavor? Use dark molasses instead of light for a bolder, richer result.
- Store leftovers covered at room temperature for up to 3 days, or refrigerate for up to 1 week. Reheat gently in the microwave to bring the sauce back to life.
- Optional Add-Ons
- A sprinkle of chopped candied ginger or pecans before baking for crunch.
- A drizzle of salted caramel sauce for extra indulgence.
- Serve with spiced whipped cream — just add a pinch of cinnamon or nutmeg to your cream before whipping.
This Gingerbread Pudding Cake is part science experiment, part Christmas miracle. As it bakes, the batter rises to the top while a molten brown sugar sauce bubbles below, creating that irresistible pudding layer that makes every bite pure comfort. Serve it straight from the oven, cozy socks optional but strongly encouraged.
Nutrition
- Calories: 304kcal
- Sugar: 34g
- Sodium: 276mg
- Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 43mg