Description
This Gingerbread Pudding Cake is a moist, warmly spiced dessert perfect for cozy gatherings. Combining traditional gingerbread flavors with a unique pudding texture, it features a rich molasses and spice batter baked to perfection with a sweet buttery sauce poured over before baking. Topped optionally with vanilla bean ice cream, this cake offers a delightful balance of sweetness and spice with a comforting, pudding-like consistency.
Ingredients
Scale
Molasses Mixture
- ½ cup unsulphured molasses (170 grams)
- 1 cup water (227 grams)
Cake Batter
- 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
- â…› teaspoon ground nutmeg
- ½ cup honey roasted pecans (63 grams)
Topping and Sauce
- 6 tablespoons brown sugar (80 grams)
- Pinch coarse sea salt (optional, for garnish)
- ¾ cup hot water (170 grams, 200°F)
- â…” cup salted butter (151 grams, melted, 1â…“ sticks)
Serving
- Vanilla bean ice cream (optional, for serving)
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish thoroughly. Set it aside to be ready for the batter.
- Mix molasses with water: In a small bowl or measuring cup, combine the molasses and 1 cup of water, stirring until well blended. This will add moisture and deep molasses flavor to the cake.
- Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, cream the room temperature butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 1 to 2 minutes.
- Add egg and vanilla: To the creamed butter and sugar, add the egg white and vanilla extract, mixing until smooth and fully incorporated.
- Incorporate molasses mixture: Pour the molasses and water mixture into the batter and stir to combine evenly.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, ground cinnamon, ground ginger, and ground nutmeg to evenly distribute the leavening and spices.
- Mix dry into wet: Gradually add the dry ingredients into the molasses batter, beating well until all ingredients are fully combined. Then gently fold in the honey roasted pecans for crunch and flavor.
- Assemble in baking dish: Pour the combined batter into the greased 9×13 inch baking dish and spread evenly. Sprinkle the surface evenly with the brown sugar.
- Optional salt garnish: Lightly sprinkle a pinch of coarse sea salt over the top to enhance the flavor balance and complement the sweetness.
- Prepare and pour sauce: In a small bowl, mix the hot water (about 200°F) with the melted butter using a fork until evenly combined. Pour this mixture carefully over the cake batter in the baking dish without stirring. This creates the pudding effect while baking.
- Bake the pudding cake: Place the baking dish in the preheated oven and bake for 45 to 55 minutes. The cake should crack on the top and a toothpick inserted in the center should come out clean indicating it is fully baked.
- Serve: Serve the cake warm for best texture and flavor. Optionally top each serving with a scoop of vanilla bean ice cream for a creamy contrast.
Notes
- Be sure not to stir after pouring the hot butter water mixture over the batter; this separation helps create the pudding texture.
- Honey roasted pecans add a lovely crunch and flavor, but you can substitute with walnuts or omit for nut-free version.
- Using room temperature ingredients helps achieve a smooth, even batter.
- For best results, allow the cake to cool slightly before serving to let the pudding set.
- Vanilla bean ice cream is optional but highly recommended for a classic pairing.
