Gingerbread Pudding Cake Recipe

The Gingerbread Pudding Cake Recipe is a luscious treat that brings together the warm, cozy spices of gingerbread with a delightfully moist texture that almost melts in your mouth. This dessert is a perfect way to welcome any season, especially when chilly evenings call for something comforting and indulgent. You’ll love how the molasses and spices dance in harmony with the crunchy pecans, while the pudding-like sauce beneath the cake adds a luxurious depth you won’t want to miss.

Ingredients You’ll Need

Gathering these simple yet essential ingredients is the first step to creating your Gingerbread Pudding Cake Recipe. Each item plays a key role, from the rich molasses that infuses deep flavor to the warm spices that create that classic gingerbread aroma, and the brown sugar topping that adds a subtle caramelized finish.

• Molasses (½ cup unsulphured): This is the heart of your gingerbread, lending robust sweetness and that iconic dark color.
• Water (1 cup and ¾ cup hot): Two different temperatures work magic by hydrating ingredients and creating pudding beneath the cake.
• Salted butter (¼ cup room temperature + ⅔ cup melted): Butter enriches the cake’s softness and helps achieve a golden, buttery crust.
• Granulated sugar (¼ cup): Adds balanced sweetness without overpowering the spices.
• Large egg white (1): Provides structure and lightness without heaviness.
• Pure vanilla extract (1 teaspoon): Enhances the warm flavor profile, tying everything together.
• All-purpose flour (1¼ cups): The foundation for the cake’s tender crumb.
• Baking soda (¾ teaspoon): Helps the cake rise and develop a soft texture.
• Kosher salt (¼ teaspoon): Balances flavor and intensifies sweetness and spices.
• Ground cinnamon (½ teaspoon): A classic spice that adds warmth and depth.
• Ground ginger (½ teaspoon): Delivers the signature zing of gingerbread.
• Ground nutmeg (⅛ teaspoon): Provides a delicate, nutty hint enhancing the overall spice blend.
• Honey roasted pecans (½ cup): Adds crunch and a toasty, sweet crunchiness that complements the soft cake perfectly.
• Brown sugar (6 tablespoons): Sprinkled on top to create a caramelized, crackly sugar crust.
• Coarse sea salt (pinch, optional): A little on top for contrast that heightens flavor and texture.
• Vanilla bean ice cream (optional): The perfect creamy accompaniment to serve alongside warm cake.

How to Make Gingerbread Pudding Cake Recipe

Step 1: Prepare Your Baking Dish and Oven

Start by preheating your oven to 350°F and generously grease a 9×13-inch baking dish to ensure your cake won’t stick. Preparing this early lets everything else flow smoothly when you dive into mixing.

Step 2: Combine Molasses and Water

In a small bowl, stir together the molasses and 1 cup of water. This mixture will bring the iconic rich flavor and moisture needed for your gingerbread’s signature texture.

Step 3: Cream Butter and Sugar

Using a stand mixer with a paddle attachment, beat the ¼ cup of room temperature butter with the granulated sugar until the mixture is light, fluffy, and pale—about 1 to 2 minutes. This process aerates the batter, helping create a tender crumb.

Step 4: Add Egg and Vanilla

Next, incorporate the egg white and vanilla extract into the creamed butter and sugar. Mix just until smooth; these ingredients boost the cake’s structure and flavor complexity.

Step 5: Combine Wet Ingredients

Pour in your molasses-water mixture, stirring gently to combine the intensely flavorful base with the creamy whipped butter and sugar.

Step 6: Mix Dry Spices and Flour

In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, cinnamon, ginger, and nutmeg. This spice blend builds the warm, nostalgic profile that defines this recipe.

Step 7: Blend Wet and Dry Ingredients with Pecans

Gradually add the dry mixture to the wet molasses batter, beating well until smooth and evenly combined. Stir in the honey roasted pecans for bursts of crunch and a touch of natural sweetness.

Step 8: Pour Batter and Add Brown Sugar

Pour the batter into your prepared baking dish, smoothing the top. Evenly sprinkle the 6 tablespoons of brown sugar across the surface for that dreamy caramelized layer on top.

Step 9: Sprinkle Sea Salt

If using, add a light pinch of coarse sea salt over the brown sugar. This tiny salt addition elevates the sweet and spicy layers with a perfect contrast.

Step 10: Pour Hot Buttered Water

Mix the hot water at about 200°F with the melted butter, whisking lightly. Carefully pour this mixture over the batter without stirring. As it bakes, the liquid seeps through making the cake tender and producing a luscious pudding layer underneath.

Step 11: Bake to Perfection

Bake in your preheated oven for 45 to 55 minutes. The cake should be cracked on top, and a toothpick inserted into the center will come out clean. This signals your Gingerbread Pudding Cake Recipe is ready to wow!

Step 12: Serve Warm

For the best experience, serve your cake warm, optionally topped with a scoop of creamy vanilla bean ice cream to melt into the spicy sweetness.

How to Serve Gingerbread Pudding Cake Recipe

Garnishes

A dusting of powdered sugar or a drizzle of caramel sauce can add an elegant touch. Fresh whipped cream or toasted pecans also bring an extra layer of texture and flavor that brightens each bite.

Side Dishes

This Gingerbread Pudding Cake Recipe pairs beautifully with a cup of hot coffee, chai tea, or a glass of mulled cider. It also complements savory mains during a festive holiday menu, making it a versatile dessert star.

Creative Ways to Present

For a special occasion, serve individual portions in ramekins with vanilla ice cream on top, then sprinkle pecans and a cinnamon stick for visual appeal. You can also turn it into a trifle by layering cake chunks with whipped cream and spiced fruit compote.

Make Ahead and Storage

Storing Leftovers

Store any leftover Gingerbread Pudding Cake Recipe in an airtight container at room temperature for up to two days or in the refrigerator for about four days. This prevents it from drying out and keeps flavors fresh.

Freezing

You can freeze the baked cake by wrapping it tightly in plastic wrap and then aluminum foil. Freeze for up to three months. When ready, thaw overnight in the refrigerator before reheating gently.

Reheating

Warm up individual servings in the microwave for about 30 seconds or reheat the whole dish in a 300°F oven covered with foil for 15-20 minutes. This brings back that just-baked softness and warmth, perfect for enjoying the pudding-like richness.

FAQs

Can I substitute the molasses in this Gingerbread Pudding Cake Recipe?

Molasses is key for the distinctive deep flavor and color, but if needed, you can substitute with dark corn syrup or honey. The flavor will be slightly different but still delicious.

Is it possible to make this recipe gluten-free?

Yes! Use a 1-to-1 gluten-free all-purpose flour blend that includes xanthan gum to replace the regular flour. The texture will be just as moist and flavorful.

Can I use different nuts instead of pecans?

Absolutely! Walnuts or almonds make great alternatives and add their own distinct crunch and nuttiness to this Gingerbread Pudding Cake Recipe.

What’s the best way to serve this cake if I want to make it dairy-free?

Skip the butter and vanilla bean ice cream or replace them with plant-based alternatives like coconut oil and dairy-free ice cream for a friendly twist.

How do I know when the cake is fully baked?

The top should be cracked and set, and a toothpick inserted into the center comes out clean. Because of its pudding component, it might seem a bit custardy underneath but that is exactly what makes it so special.

Final Thoughts

If you’re looking for a dessert that’s full of heart, warmth, and those cozy gingerbread vibes, this Gingerbread Pudding Cake Recipe is your new go-to. It’s simple to make, wonderfully comforting, and so delicious that it will quickly become a treasured favorite for holidays or anytime you want a sweet hug in cake form. Give it a try and enjoy every scrumptious bite!

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