This Gingerbread Pudding Cake is a cozy treat that smells just like the holidays! With warm spices and a soft texture, it’s perfect for chilly evenings.
The best part? It has a gooey bottom that makes it feel extra special. I love serving it with a scoop of ice cream on top—it melts in just right! 🍦
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cake. If you need a gluten-free option, you can try using a gluten-free flour blend. Just make sure it has xanthan gum for structure.
Molasses: This gives the cake its characteristic flavor. If you don’t have molasses, you can substitute it with maple syrup or honey, but the taste will vary slightly.
Spices: The mix of ginger, cinnamon, cloves, and nutmeg creates the warm flavors. If you’re short on any of these, you can use a pre-mixed pumpkin spice blend to add a nice flavor.
Brown Sugar: It serves as the sweetener for the pudding layer. If you run out, white sugar works, but brown sugar adds deeper flavor due to its molasses content.
How Do I Ensure My Cake Has the Perfect Gooey Bottom?
The trick to getting that delicious pudding layer lies in the way you add the hot water mixture. Here’s how to get it just right:
- After pouring the batter into the ramekins, gently pour the brown sugar and water mixture on top. It will initially seem like a lot, but trust the process!
- While baking, the cake will rise, and that liquid will sink down, creating a lovely pudding effect underneath.
- Make sure to let the cakes cool a bit before serving. This helps them set and makes turning them out easier!
And remember, serving them warm enhances that gooey pudding texture. Enjoy every bite with that whipped cream and drizzle of sauce—it’s heavenly! 🍰
Gingerbread Pudding Cake
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp freshly ground nutmeg
- 1/2 cup molasses
- 1/2 cup hot water
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 cup brown sugar (for the sauce)
- 1 1/4 cups hot water (separate from batter)
- Whipped cream, for topping
- Fresh raspberry (optional, for garnish)
- Caramel or butterscotch sauce, for drizzling
How Much Time Will You Need?
This delightful Gingerbread Pudding Cake takes about 15 minutes to prepare and 30-35 minutes to bake. After baking, let it cool a bit before serving. Plus, with the time for everything to set, plan for about an hour total before it’s ready to enjoy.
Step-by-Step Instructions:
1. Prepare the Oven and Ramekins:
Start by preheating your oven to 350°F (175°C). Next, lightly grease individual ramekins or muffin tin cups with butter or cooking spray to prevent sticking. This will help your cakes come out easily!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, salt, and all the warm spices (ginger, cinnamon, cloves, nutmeg). Make sure everything is well combined to create a rich flavor.
3. Combine the Wet Ingredients:
In a separate bowl, mix the molasses, hot water, melted butter, and vanilla extract together. Stir until it’s all blended nicely.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until everything is smooth and combined. Avoid over-mixing; just blend until you see no dry flour. It doesn’t have to be perfectly smooth, a few lumps are okay!
5. Portion the Batter:
Divide the batter evenly among the prepared ramekins or muffin cups, filling each about two-thirds full. Leave some space for them to rise while baking.
6. Create the Pudding Layer:
In a small bowl, mix the brown sugar with 1 1/4 cups of hot water until the sugar dissolves completely. Carefully pour this sweet liquid mixture over the batter in each cup. Yes, it’s a lot of liquid, but trust it will turn into a delicious pudding layer!
7. Bake the Cakes:
Place the filled ramekins or muffin tin on a baking sheet (to catch any spills) and bake for 30-35 minutes. The tops should be set, but if you insert a toothpick, it’ll come out mostly clean.
8. Cool and Serve:
Once baked, remove from the oven and let them cool slightly. Then, turn the cakes out onto plates. They might be a little steamy, so be careful!
9. Add Your Toppings:
Top each pudding cake with a generous dollop of whipped cream. Drizzle with caramel or butterscotch sauce, and if you want to be fancy, garnish with a fresh raspberry on top!
Enjoy this warm and spiced gingerbread pudding cake with creamy toppings for a delightful holiday dessert! It’s sure to warm your heart! 🍰
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Keep in mind that the texture may be slightly denser, so you might want to add a tablespoon of water to keep the cake moist.
Can I Make This Cake Without Eggs?
Absolutely! This recipe doesn’t call for eggs, making it naturally egg-free. If you prefer a richer flavor, you can add a tablespoon of applesauce to enhance moisture.
How Should I Store Leftovers?
Store any leftover gingerbread pudding cake in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or enjoy it cold!
Can I Freeze This Cake?
Yes! You can freeze the baked pudding cakes tightly wrapped in plastic wrap or in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating to enjoy it again.
