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Gingerbread Pudding Cake Recipe
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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.