Gingerbread Pudding Cake Recipe

If you’re craving a warm, comforting dessert that straddles the line between cake and pudding with a cozy, spicy twist, this Gingerbread Pudding Cake is exactly what you need. Imagine a tender, molasses-infused gingerbread base topped with a luscious, subtly sweet apple cider sauce that settles into every nook, creating an irresistible treat that’s both soothing and festive. This dessert feels like a warm hug on a chilly day and is perfect for sharing with friends and family around the table.

Ingredients You’ll Need

The magic of this Gingerbread Pudding Cake comes from simple pantry staples carefully combined to bring out rich flavors, delightful textures, and that inviting aroma of ginger and cinnamon. Each ingredient plays a vital role, whether it’s providing moisture, spice, or that deep molasses character that defines gingerbread.

• All-purpose flour: The base that gives structure to the cake, ensuring it’s tender yet sturdy enough to hold that pudding layer.
• Baking powder: A gentle leavening agent that creates a light, airy crumb.
• Salt: Enhances the deep flavors and balances the sweetness perfectly.
• Granulated sugar: Adds sweetness and helps with browning on top.
• Ground cinnamon: Infuses warm spice that pairs beautifully with ginger.
• Ground ginger: The star spice that gives this cake its signature bite and warmth.
• Molasses: Adds moisture, a rich dark color, and that authentic gingerbread depth.
• Unsweetened applesauce: Keeps the cake moist and adds subtle fruity sweetness without extra fat.
• Vegetable oil: Adds tenderness and keeps the cake wonderfully soft.
• Milk: Provides moisture and richness, helping to bind the ingredients.
• Vanilla extract: Rounds out the flavors with its sweet, aromatic notes.
• Brown sugar (packed): Adds caramel notes and creates the luscious pudding topping texture.
• Additional granulated sugar: Sweetens the topping layer to balance tartness.
• Ground cinnamon (for topping): Amplifies the spicy-sweet character of the topping.
• Apple cider: The secret ingredient poured over the cake to create the pudding effect as it bakes.
• Water: Helps to thin the cider and form the perfect pudding consistency.

How to Make Gingerbread Pudding Cake

Step 1: Prep and Combine Dry Ingredients

Start by preheating your oven to 350 degrees Fahrenheit—getting it nice and warm is key for even baking. Whisk together the all-purpose flour, baking powder, salt, granulated sugar, cinnamon, and ground ginger in a medium bowl. This dry mix forms the spicy backbone of the cake, distributing the flavors evenly.

Step 2: Mix the Wet Ingredients

In a larger bowl, combine the unsweetened applesauce, milk, vegetable oil, molasses, and vanilla extract. Whisk these together until everything is smooth and harmonized. This step ensures the batter will be rich, moist, and beautifully balanced with the deep flavors of molasses and vanilla.

Step 3: Bring Wet and Dry Ingredients Together

Gradually stir the dry mixture into the wet ingredients until just combined. It’s important not to overmix here to keep the cake light and tender. Pour this spiced batter into an 8×11-inch baking dish, the perfect size to achieve that ideal pudding-to-cake ratio.

Step 4: Prepare the Sugary Topping

In a separate small bowl, blend the brown sugar, granulated sugar, and cinnamon which will form the sweet, crystalline topping. Evenly sprinkle this mixture over the batter to create that crackly, sticky surface that the pudding layer will soak into.

Step 5: Pour the Apple Cider and Water

Now, carefully pour the apple cider and water mixture evenly over the sugared batter layer without stirring. This produces the magical pudding effect during baking, as the liquid sinks through the cake to form a juicy, syrupy layer underneath.

Step 6: Bake to Perfection

Bake the Gingerbread Pudding Cake in the preheated oven for 40 minutes. You’re aiming for a set middle, with a slightly gooey, spiced pudding underneath. Once baked, let it cool for 5 to 10 minutes to allow those flavors to settle and the pudding to thicken slightly—this is a dish that’s best enjoyed warm.

How to Serve Gingerbread Pudding Cake

Garnishes

A generous dollop of whipped cream or a scoop of creamy vanilla ice cream elevates the warm Gingerbread Pudding Cake beautifully. For an extra touch, sprinkle some toasted pecans or a light dusting of powdered sugar on top to add crunch and a festive look.

Side Dishes

This dessert pairs wonderfully with a hot cup of chai tea or spiced coffee, which complement the warm spices in the cake. If you want to keep it cozy, a simple glass of cold milk or warm mulled cider also balances the sweetness and spices perfectly.

Creative Ways to Present

Serve this cake family-style straight from the pan for a rustic, homey vibe or portion it out into individual ramekins for a charming presentation. You can also drizzle a caramel or bourbon sauce on top for an indulgent twist that impresses guests at holiday gatherings.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, cover the Gingerbread Pudding Cake tightly with plastic wrap or transfer it to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making every bite even more irresistible.

Freezing

You can freeze the cake either whole (well wrapped) or in individual portions for up to 2 months. Just thaw it overnight in the fridge before reheating to keep that perfect pudding texture intact.

Reheating

Reheat slices gently in the microwave for about 30 to 60 seconds or warm in a 325-degree oven covered with foil to prevent drying out. Adding a little extra drizzle of apple cider on top before reheating helps revive the pudding layer’s softness.

FAQs

Can I make this Gingerbread Pudding Cake gluten-free?

Absolutely! Substituting the all-purpose flour with a gluten-free blend designed for baking can work well. Just make sure it contains xanthan gum for structure, and follow the recipe as usual for a delicious gluten-free version.

Is it possible to use fresh ginger instead of ground ginger?

You can use fresh ginger, but since it’s more potent and has a different texture, finely grate about one tablespoon of fresh ginger and reduce the ground ginger to half a teaspoon for balance.

What if I don’t have apple cider on hand?

If apple cider isn’t available, try using a combination of apple juice with a splash of fresh lemon juice or a bit of apple brandy for a similar tart and fruity note that complements the spices perfectly.

Can I make this recipe vegan?

Yes! Use your favorite plant-based milk instead of dairy milk, and ensure your sugar and vanilla extract are vegan-friendly. The applesauce and oil already make the cake quite amenable to vegan swaps.

How do I know when the Gingerbread Pudding Cake is done?

The middle should be mostly set but still slightly jiggly when you gently shake the pan. The syrupy pudding will thicken as it cools, so don’t worry if it looks a little loose right out of the oven.

Final Thoughts

This Gingerbread Pudding Cake is truly one of those desserts that feels like a special secret shared among friends. It’s both simple to make and incredibly comforting to eat, perfect for chilly evenings or festive celebrations. I encourage you to try it soon—once you taste how that warm, spiced pudding layer melts into the gingerbread beneath, you’ll want to make it a new favorite tradition.

Print