This Gingerbread Pudding Cake is an absolute breeze to make and a total must-have for your Christmas dessert lineup! With its gooey interior and caramelized exterior, it's bursting with holiday spices and flavors. If you love gingerbread desserts, then this gingerbread pudding cake recipe is a game-changer!
Our Gingerbread Pudding Cake is the perfect fusion of rich spices, molasses sweetness, and warm, comforting textures.
Whether you're baking some Christmas desserts, a family gathering, or simply to satisfy your sweet tooth, this dessert will leave everyone craving for more. So, let's dive into this delightful recipe and spread the warmth of the season!
This recipe is perfect to serve at a Christmas dinner. Your guests and family will adore the warm spices in this holiday recipe.
What You’ll Love About This Recipe
- Irresistible Holiday Flavor: The combination of ginger, cinnamon, and molasses creates a symphony of holiday flavors that will warm your heart.
- Gooey Pudding Center: As the cake bakes, it magically transforms into a luscious pudding center, making every bite a delightful surprise.
- Easy to Make: Despite its impressive presentation, this dessert is surprisingly easy to prepare, making it perfect for both experienced and novice bakers.
- Versatile Serving: Whether you enjoy it warm with a dollop of cream or ice cream, this dessert can be customized to suit your preferences.
All-purpose flour: This is the backbone of your cake. Opt for unbleached, high-quality flour for a lighter texture and more robust flavor.
Baking soda: Not just for cleaning! This is the leavening agent that will give your cake the desired rise and fluffiness.
Spices (Ginger, Cinnamon, All-spice, Nutmeg): This is where the magic happens. Freshly ground spices provide a burst of flavor. Organic options will really make your cake pop!
Salt: Not just for savory dishes; a pinch of fine sea salt can actually heighten the sweetness of desserts.
Butter: This should be at room temperature to ensure even mixing. Stick with unsalted butter to control the sodium in your dish.
White sugar: Regular granulated sugar works well, but you might also consider using organic cane sugar as it’s less processed.
Egg: Acts as a binding agent and gives the cake structure. A room-temperature egg will mix more evenly.
Molasses: Choose mild molasses for a less intense, yet deeply rich flavor. This is what gives gingerbread its distinctive taste.
Brown sugar: Whether you use light or dark is up to you; the darker the sugar, the more robust the flavor.
*If using salted butter, omit the salt from the recipe.
- Ramekins: 6, 8-ounce or 4, 10-ounce sizes.
- Medium-sized bowls: For mixing dry and wet ingredients.
- Whisk or Electric Mixer: For blending the mixture.
- Baking Sheet: To place ramekins on while baking.
- Alternatives: If you don't have ramekins, you can use a medium-sized baking dish. A hand whisk can substitute for an electric mixer.
Start by Preheating: Fire up your oven to 350 degrees F to get the party started.
Spice Mix: In a medium bowl, whisk together the flour, baking soda, and all those lovely spices. Take a moment to breathe in the holiday aroma!
Prep Your Ramekins: Place 4 to 6 ramekins on a baking sheet. A spritz of non-stick spray in each ensures an easy release later.
Molasses Magic: In a small bowl, mix water and molasses. Set aside and marvel at how this humble ingredient transforms the recipe.
Creamy Goodness: In a separate bowl, whip the butter and sugar until they're like fluffy clouds. Add in half a beaten egg, and keep going until well mixed.
Mix It Up: Now add your molasses mixture and dry ingredients into the creamed butter. Blend until you get a smooth, well-mixed batter.
Fill 'Em Up: Divide the batter into ramekins and sprinkle the brown sugar evenly across the ramekins.
Then add melted butter mixed with hot water on top of the batter. Make sure to keep a ½-inch space at the top to allow for rising.
Bake and Wait: Pop them in the oven for 35 minutes. Test with a toothpick—if it comes out clean, you’re golden!
Indulge in the magic of the season with our Gingerbread Pudding Cake! This mouth-watering, aromatic dessert is sure to elevate your Christmas celebrations. Rich in spices and perfectly moist, it's a holiday treat the whole family will rave about!
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon ginger
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon all-spice
- Pinch of nutmeg
- ¼ cup butter, room temperature
- ¼ cup white sugar
- ½ large egg (beat egg and use half)
- ½ cup mild molasses
- ½ cup water
- 6 tablespoons packed brown sugar
- ¾ cup hot water
- 3 tablespoons butter, melted
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk flour, baking soda, ginger, cinnamon, salt, allspice,
- Place 4-6 ramekins on a baking sheet and coat each ramekin with non-stick
- In a small bowl, mix together the ½ cup of water and molasses, then set
- In a medium bowl with a whisk or electric mixer, mix together the butter
and sugar until creamy. Add in the egg and continue beating until well
mixed. Add the molasses mixture and dry mixture and mix until blended.
- Pour the batter into each ramekin. Do not fill more than ½ way. Sprinkle the
brown sugar evenly between each ramekin. Mix together your hot water
and butter and pour evenly into each ramekin. Allow ½ inch of space at the
top of each ramekin.
- Place in the oven and bake for approximately 35 minutes or until a clean
toothpick comes out of the cake.
- Top the cake with powdered sugar, cream,
or ice cream, and serve warm.
For the best flavor, use room temperature, high-quality ingredients.
Room Temperature Ingredients: Using ingredients at room temperature ensures a smoother and more even mix.
Sift Dry Ingredients: Sifting helps avoid lumps and makes for a lighter cake.
Cookie Scoop for Batter: This will ensure each ramekin gets an even amount of batter, leading to consistent results.
Dash of Vanilla: A touch of vanilla extract can enhance the depth of flavors in the cake.
Oven Watch: Not all ovens are created equal; it may take more or less time for your cake to cook, so keep an eye out!
Serve Warm: Gingerbread Pudding Cake is best enjoyed warm; it’s when all the flavors truly come alive.
Quality Matters: Whenever possible, opt for organic and full-fat options for ingredients like butter and spices to get the richest flavors.
Plan Ahead: Read through the entire recipe before starting to ensure you have all the ingredients and understand the steps.
This gingerbread cake tastes amazing when topped with vanilla ice cream, whipped cream or even just sprinkled with powdered sugar.
- Corn Syrup for Molasses: If you find molasses too strong, light corn syrup can serve as a lighter alternative.
- Chocolate Chips: Adding a handful of chocolate chips can turn this into a chocolate gingerbread pudding cake.
- Orange Zest: For a citrusy note, grate some orange zest into the batter.
- Chopped Nuts: A handful of chopped pecans or walnuts can add a delightful crunch.