Gingerbread Pudding Cake Recipe

Cozy Holiday Delight: Gingerbread Pudding Cake Recipe

When I first baked this Gingerbread Pudding Cake, my kitchen filled with the most comforting holiday aroma. The blend of ginger, cinnamon, and molasses instantly reminded me of family gatherings and cozy winter nights.

The texture turned out so soft and moist that I couldn’t resist having a second slice. This is one of those desserts that feels like home in every bite.

While writing about it, I couldn’t help but think how this recipe made me as happy as the Coconut Mojito Recipe I tried last week. Both are simple, hearty, and unforgettable.

Additional Tips for Making This Recipe Better

Here are some little things I noticed while making this cake that helped me get the perfect results.

• Always use unsulfured molasses. I tried blackstrap once, but it gave the cake a bitter edge.
• Room temperature eggs and milk blend better, making the batter smoother.
• Don’t overmix the batter. Just fold until the wet and dry ingredients come together, otherwise the cake gets dense.
• Toasting the pecans before adding them gives a nutty crunch and more depth of flavor.
• Serve it warm right out of the oven. I noticed the spices taste even more vibrant when the cake is hot.

Variations to Try

If you’re like me, you’ll enjoy experimenting with recipes. This Gingerbread Pudding Cake is easy to customize. Here are some fun variations you can try:

• Dairy-Free: Replace whole milk with almond milk or oat milk. Use dairy-free butter alternatives to keep it rich and moist.
• Sugar-Free: Swap brown sugar with coconut sugar or monk fruit sweetener for a lighter option.
• Nut-Free: Skip the pecans if you prefer, or swap them for dried cranberries or raisins.
• Extra Flavor: Add a pinch of nutmeg or cloves for a bolder spiced cake.
• Holiday Twist: Top the cake with powdered sugar for a snowy effect, or drizzle with cream cheese glaze.

I often try different dinner recipes during the holiday season, and this cake pairs beautifully with a hearty meal.

Equipment You Need

Making this cake doesn’t require fancy tools. Just the basics will do:

• Mixing bowls – one for dry ingredients and one for wet.
• Whisk – to combine ingredients evenly without clumps.
• Spatula – perfect for folding and scraping batter.
• Measuring cups and spoons – accuracy is key in baking.
• Greased baking dish – ensures even baking and easy release.
• Oven – preheated to 350°F (175°C) for the perfect rise.

How to Serve Gingerbread Pudding Cake Recipe?

Serving this cake can be as simple or as creative as you like. I found that presentation makes it even more inviting.

• Serve warm with a dollop of whipped cream.
• Add a scoop of vanilla ice cream for a hot-and-cold contrast.
• Dust powdered sugar on top for a snowy holiday look.
• Drizzle with caramel or butterscotch sauce for extra indulgence.
• Cut into small squares and serve in cupcake liners for parties.

The cake reminds me of desserts like the Pumpkin Pecan Cobbler Recipe, where presentation adds just as much charm as flavor.

Calories Count

Here’s the nutritional breakdown per serving (about 100g slice):

• Calories: 300
• Sugar: 22g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg

How to Store Gingerbread Pudding Cake

This cake is just as good the next day, and storing it properly makes sure it stays moist.

• Restoring: Cover leftovers with plastic wrap or foil and keep at room temperature for up to 2 days. The cake stays soft and flavorful.
• Freezing: Slice the cake into portions, wrap tightly in plastic wrap, and freeze for up to 2 months. Thaw overnight at room temperature.
• Reheating: Warm slices in the microwave for 15–20 seconds or in the oven at low heat until soft. The aroma comes back instantly when reheated.

Why You’ll Love This Recipe?

Here’s why this Gingerbread Pudding Cake deserves a spot on your holiday table:

• Easy to Make: The steps are straightforward and don’t need fancy equipment.
• Holiday Flavor: With ginger, cinnamon, and molasses, every bite tastes like Christmas.
• Versatile Serving: Serve it warm, cold, plain, or dressed up with toppings.
• Family-Friendly: A dessert everyone will enjoy, even picky eaters.
• Customizable: From dairy-free to nut-free, you can easily adjust it to your diet.

Once you try it, you’ll realize it’s one of those recipes you’ll return to year after year.

Ben Carraoli

Gingerbread Pudding Cake Recipe

This Gingerbread Pudding Cake is a holiday favorite that brings cozy warmth to your table. With the perfect blend of molasses, ginger, and cinnamon, it’s moist, flavorful, and comforting. Whether you serve it warm with a dollop of whipped cream or chilled with vanilla ice cream, it’s a dessert that wins hearts at family gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8

Course: Dessert

Calories: 300

Ingredients Method

Ingredients

  

• 1 cup all-purpose flour – works as the base of the cake providing structure. Always sift it to avoid lumps.
• 1 cup brown sugar light or dark – adds sweetness and deep caramel flavor. Dark brown sugar gives a richer taste.
• 2 tsp ground ginger – the star spice that adds warmth and classic gingerbread flavor.
• 2 tsp ground cinnamon – balances the ginger with a sweet woody aroma.
• 1/2 cup unsulfured molasses – avoid blackstrap molasses as it can be too bitter. Unsulfured adds depth without overpowering.
• 1 cup whole milk – keeps the cake moist and tender. Room temperature works best.
• 1 tsp baking powder – helps the cake rise and stay fluffy.
• 2 large eggs room temperature – binds ingredients and adds richness.
• 1/3 cup melted butter – gives the cake a soft texture and buttery flavor.
• 1 tsp pure vanilla extract – enhances overall flavor. Use real extract not imitation.
• 1/2 cup chopped pecans optional – adds crunch and nutty depth. Toast lightly for extra flavor.

Method

 

1. Preheat your oven to 350°F (175°C). Grease your baking dish with butter or non-stick spray. Preparing the dish before mixing ensures a smooth workflow and prevents the batter from sticking later.
2. In a large mixing bowl, combine the flour, baking powder, brown sugar, cinnamon, and ginger. Whisk them together until everything is evenly distributed. Mixing dry ingredients first prevents clumping and ensures even flavor throughout the cake.
3. In another bowl, whisk together melted butter, milk, eggs, and vanilla until smooth. Room temperature ingredients blend better and create a lighter texture in the final cake. Whisking well at this stage ensures a uniform mixture.
4. Slowly fold the wet mixture into the dry ingredients using a spatula. Mix until just combined, avoiding overmixing which can make the cake dense. Once combined, swirl in the molasses and pecans if you’re adding them. The molasses gives the cake its signature deep flavor.
5. Pour the batter into your greased baking dish and spread it evenly. Place the dish in the preheated oven and bake for about 30–35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. The top should be golden brown with a slightly sticky, pudding-like texture.
6. Remove the cake from the oven and let it cool for a few minutes. This dessert can be served warm or cold, depending on your preference. Top with whipped cream, vanilla ice cream, or even a drizzle of caramel sauce for extra indulgence.