Description
This easy gingerbread pudding cake is a festive, gooey dessert featuring a warmly spiced gingerbread cake that bakes atop its own luscious caramel sauce. Perfect for holidays or cozy nights, it’s simple to make and sure to impress with its comforting flavors and homemade caramel drizzle.
Ingredients
- 1 cup (120g) all-purpose flour
- 1/2 cup (100g) brown sugar, packed (plus 1/2 cup for pudding sauce)
- 1 teaspoon (4g) baking powder
- 2 teaspoons (4g) ground ginger
- 1 teaspoon (2g) ground cinnamon
- 1/4 teaspoon (0.5g) ground cloves
- 1/4 teaspoon (0.5g) ground nutmeg
- 1/4 teaspoon (1g) salt
- 1/4 cup (60g) unsalted butter, melted and cooled
- 1/3 cup (80ml) molasses (plus 2 tablespoons for pudding sauce)
- 1/2 cup (120ml) milk
- 1 large egg, room temperature
- 1 teaspoon (5ml) vanilla extract
- 1/4 cup (50g) granulated sugar (for pudding sauce)
- 1 1/2 cups (360ml) boiling water
- 1/2 cup (100g) granulated sugar (for optional caramel sauce)
- 2/3 cup (160ml) heavy cream, room temperature (for optional caramel sauce)
- 2 tablespoons (30g) unsalted butter (for optional caramel sauce)
- Pinch of salt (optional, for caramel sauce)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish with butter or nonstick spray.
- In a medium bowl, whisk together flour, 1/2 cup brown sugar, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt until evenly combined.
- In another bowl, whisk together melted butter, 1/3 cup molasses, milk, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. The batter will be thick.
- Scrape the batter into the prepared baking dish and smooth the top.
- In a small bowl, combine 1/2 cup brown sugar, 1/4 cup granulated sugar, and 2 tablespoons molasses. Sprinkle this mixture evenly over the cake batter. Do not stir.
- Carefully pour 1 1/2 cups boiling water over the topping, pouring slowly over the back of a spoon to avoid disturbing the sugar layer.
- Bake for 35–40 minutes, until the cake is puffed and the top looks set with bubbling sauce underneath. A toothpick inserted into the cake part should come out mostly clean.
- For the optional caramel sauce: In a heavy-bottomed saucepan over medium heat, melt 1/2 cup sugar, swirling occasionally until deep amber. Carefully add heavy cream (it will bubble), then whisk in butter and a pinch of salt. Cook for 1–2 minutes, then cool slightly.
- Let the pudding cake cool for 10–15 minutes. Spoon warm cake and sauce into bowls, drizzle with caramel sauce if desired, and serve with vanilla ice cream or whipped cream.
Notes
Don’t skip the boiling water step—it creates the signature pudding sauce. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based milk and vegan butter. Add orange zest or chopped nuts for variations. The cake may look sunken in the middle; this is normal for pudding cakes. Serve warm for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of cake
- Calories: 350
- Sugar: 38
- Sodium: 180
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 60
- Fiber: 1
- Protein: 4
Keywords: gingerbread pudding cake, holiday dessert, caramel sauce, Christmas dessert, easy gingerbread cake, festive dessert, pudding cake, spiced cake, winter dessert