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Gingerbread Pudding Cake Recipe

Gingerbread Pudding Cake Recipe
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★★★★★

4.8 from 22 reviews

This Gingerbread Pudding Cake is a delightful dessert combining the warm, spicy flavors of gingerbread with a rich, moist pudding base. The cake bakes with a soft ginger-spiced top and a luscious pudding layer that forms underneath, making it perfect for cozy fall and winter evenings.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour (or gluten free flour blend)
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt

Wet Ingredients for Cake

  • 1/2 cup milk (room temperature)
  • 1/2 cup molasses
  • 1 large egg
  • 4 tablespoons unsalted butter
  • 1/3 cup granulated sugar

Ingredients for Pudding Layer

  • 1/2 cup light brown sugar
  • 1 tablespoon cornstarch
  • 3/4 cup hot water
  • 3 tablespoons unsalted butter

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Butter an 8 or 9-inch square baking pan to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, combine the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and kosher salt. Mix well and set aside.
  3. Combine Wet Ingredients: In a small bowl, whisk together the molasses, milk, and egg until smooth. Set this mixture aside.
  4. Cream Butter and Sugar: In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. This helps create a tender cake texture.
  5. Incorporate Dry and Wet Mixtures: Alternately add the dry flour mixture and wet molasses mixture to the butter and sugar, beating on low speed just until blended. Be careful not to overmix. Scrape down the sides and bottom of the bowl as needed.
  6. Pour Batter into Pan: Transfer the batter into the prepared baking pan, spreading it evenly. If using ramekins, portion about a heaping 1/4 cup of batter into each one placed on a parchment-lined baking sheet.
  7. Prepare Pudding Mixture: In a small bowl, mix the light brown sugar and cornstarch together. Heat the water and butter together just until the butter melts. Gradually stir the warm butter-water mixture into the brown sugar and cornstarch, making sure it is smooth.
  8. Add Pudding Layer: Slowly pour the pudding mixture over the batter in the baking pan, allowing it to settle on top. For ramekins, spoon a scant 1/4 cup of pudding mixture over each filled ramekin.
  9. Bake: Bake the cake for 38 to 42 minutes, until a toothpick inserted into the center of the cake portion (the top layer) comes out clean. Avoid inserting the toothpick all the way through to the pudding layer.
  10. Serve Warm: Remove from the oven and allow to cool slightly. Serve this comforting gingerbread pudding cake warm to enjoy its moist, tender texture and rich flavors.

Notes

  • You can substitute whole milk with plant-based milk for a dairy-free version, but results may vary.
  • Use gluten-free flour blend to make this recipe gluten-free.
  • Ensure the milk is at room temperature before mixing to prevent butter from curdling.
  • Do not overbake; the pudding layer should remain moist and slightly gooey beneath the cake.
  • Store leftovers covered in the refrigerator for up to 3 days. Reheat gently before serving.
  • Adding a scoop of vanilla ice cream or whipped cream pairs beautifully with this cake.

Nutrition

Keywords: gingerbread pudding cake, spiced dessert, molasses cake, pudding cake, holiday dessert, warm dessert

Find it online: https://freshrecipehub.com/gingerbread-pudding-cake-recipe/