What the heck is this?
This isn’t your grandma’s gingerbread—and yet, it kind of is. Gingerbread pudding cake is a magical, old-school dessert where the cake makes its own sauce as it bakes. You mix up a simple gingerbread batter, pour boiling water (yes, boiling water!) over it, and throw it in the oven. What comes out is a warm, deeply spiced cake floating on top of a gooey, rich caramel-like pudding. It’s soft, steamy, and loaded with molasses and warm spices. A true cold-weather hug in dessert form. Serve it warm and watch everyone swoon.
Why You’ll Love This Recipe
Because it’s low-effort and high-reward. You don’t have to make a separate sauce—it makes itself in the oven. It’s sweet, spicy, and a little sticky, like someone melted down a gingerbread cookie and turned it into the ultimate winter comfort food. Plus, the ingredients are humble pantry staples, and the smell alone is worth the bake. You can dress it up with whipped cream, ice cream, or even a drizzle of heavy cream, but honestly? It’s stunning on its own.
The Good Stuff You’ll Need
For the cake batter:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ¼ cup unsalted butter, melted
- ⅓ cup brown sugar
- ⅓ cup molasses (unsulphured)
- 1 large egg
- ½ cup milk (whole or 2%)
For the pudding layer:
- ¾ cup brown sugar
- 1 ½ cups boiling water
- 2 tablespoons unsalted butter (optional, for extra richness)
Let’s Do This
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or similar-sized casserole.
- Make the cake batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. In another bowl, mix the melted butter, brown sugar, molasses, egg, and milk until smooth. Add the dry ingredients to the wet and stir until just combined.
- Spread the batter into your greased baking dish. It’ll be thick—just smooth it out as best you can.
- Make the pudding topping: In a separate bowl, stir the brown sugar into the boiling water until dissolved. Add the optional butter here if you’re feeling indulgent. Gently pour this hot mixture over the batter in the baking dish. Don’t stir it. Trust the process—it will bake into a pudding base under the cake.
- Bake for 35–40 minutes, or until the top of the cake is firm and springy. A tester inserted into the cake portion should come out with a few moist crumbs, not wet batter.
- Let it sit for about 10 minutes before serving so the pudding thickens slightly. Scoop it up warm, making sure each portion gets a bit of cake and sauce.
Serving Suggestions
Top it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of heavy cream. Want to get fancy? A sprinkle of candied ginger or chopped toasted pecans adds a nice crunch. Serve it in bowls so you don’t lose a drop of that saucy bottom layer.
Switch It Up
- Add chopped crystallized ginger or raisins to the batter for a little texture.
- Swap molasses for maple syrup for a slightly lighter, woodsy flavor.
- Use buttermilk instead of regular milk for a bit of tang.
- Want extra spice? Add a pinch of black pepper or cardamom for a kick.
Make-Ahead Tips
This dessert is best fresh and warm, but leftovers reheat beautifully in the microwave. You can prep the batter and pudding layer separately, store them covered in the fridge, and assemble just before baking. Leftovers can be stored in the fridge for up to 3 days and reheated gently to revive the gooey magic.
Questions People Actually Ask
Can I make this ahead of time? Not really—the best part is the contrast between hot pudding and soft cake. But leftovers reheat well in the microwave.
What’s the difference between gingerbread and ginger cake? Gingerbread usually includes molasses and more robust spices. This pudding cake leans heavily into that molasses-rich, spiced depth.
Can I use blackstrap molasses? Not recommended—it’s much more bitter than regular unsulphured molasses. Stick with the classic stuff for that sweet and mellow depth.
Gingerbread Pudding Cake: A Cozy, Gooey, Spiced Dream in Every Spoonful
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This isn’t your grandma’s gingerbread—and yet, it kind of is. Gingerbread pudding cake is a magical, old-school dessert where the cake makes its own sauce as it bakes. You mix up a simple gingerbread batter, pour boiling water (yes, boiling water!) over it, and throw it in the oven. What comes out is a warm, deeply spiced cake floating on top of a gooey, rich caramel-like pudding. It’s soft, steamy, and loaded with molasses and warm spices. A true cold-weather hug in dessert form. Serve it warm and watch everyone swoon.
Ingredients
For the cake batter:
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon nutmeg
¼ cup unsalted butter, melted
⅓ cup brown sugar
⅓ cup molasses (unsulphured)
1 large egg
½ cup milk (whole or 2%)
For the pudding layer:
¾ cup brown sugar
1 ½ cups boiling water
2 tablespoons unsalted butter (optional, for extra richness)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or similar-sized casserole.
Make the cake batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. In another bowl, mix the melted butter, brown sugar, molasses, egg, and milk until smooth. Add the dry ingredients to the wet and stir until just combined.
Spread the batter into your greased baking dish. It’ll be thick—just smooth it out as best you can.
Make the pudding topping: In a separate bowl, stir the brown sugar into the boiling water until dissolved. Add the optional butter here if you’re feeling indulgent. Gently pour this hot mixture over the batter in the baking dish. Don’t stir it. Trust the process—it will bake into a pudding base under the cake.
Bake for 35–40 minutes, or until the top of the cake is firm and springy. A tester inserted into the cake portion should come out with a few moist crumbs, not wet batter.
Let it sit for about 10 minutes before serving so the pudding thickens slightly. Scoop it up warm, making sure each portion gets a bit of cake and sauce.
Notes
Add chopped crystallized ginger or raisins to the batter for a little texture.
Swap molasses for maple syrup for a slightly lighter, woodsy flavor.
Use buttermilk instead of regular milk for a bit of tang.
Want extra spice? Add a pinch of black pepper or cardamom for a kick.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: ~380 kcal per serving
- Fat: 12g
- Carbohydrates: ~65g
- Protein: ~4g