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Gingerbread Cake

Irresistible Warm Gingerbread Cake with Gooey Pudding Twist

Delight in this Gingerbread Cake featuring rich ginger flavor and a gooey pudding layer that warms hearts and tantalizes taste buds.
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Prep Time 15 minutes
Cook Time 42 minutes
Total Time 57 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour (or Gluten-Free Flour Blend) Use gluten-free flour for a gluten-free option.
  • 1 teaspoon Baking Soda Check for freshness!
  • 1 tablespoon Ground Ginger Fresh ginger can be used in a pinch; reduce the amount.
  • 1 teaspoon Ground Cinnamon Omit if you prefer a lighter flavor.
  • 1/2 teaspoon Ground Nutmeg Freshly grated nutmeg can elevate the taste.
  • 1/2 teaspoon Ground Cloves Consider omitting if sensitive to strong flavors.
  • 1/2 teaspoon Kosher Salt Table salt works fine as a substitute.
  • 1 cup Milk (room temperature) Swap with non-dairy milk for a vegan option.
  • 1/2 cup Molasses Blackstrap molasses gives a stronger taste.
  • 1 large Egg Replace with a flax egg for a vegan adaptation.
  • 1/2 cup Unsalted Butter Coconut oil is a great dairy-free alternative.
  • 1 cup Granulated Sugar Brown sugar can add moistness and depth.
For the Pudding Layer
  • 1 cup Light Brown Sugar Dark brown sugar can enhance the flavor.
  • 2 tablespoons Cornstarch Can be omitted by increasing brown sugar and reducing water.
  • 2 cups Hot Water Use water just off boiling for best results.

Equipment

  • 8" or 9" square baking pan
  • mixing bowls
  • hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and butter an 8" or 9" square baking pan.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
  3. In a small bowl, mix the molasses, milk, and egg until smooth.
  4. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes.
  5. Gradually add the dry ingredients to the butter mixture alternately with the wet ingredients, mixing gently.
  6. Spoon the gingerbread batter into your buttered baking pan, spreading it evenly.
  7. In a separate bowl, combine the brown sugar and cornstarch; heat the hot water and melted butter until just off boiling.
  8. Pour the hot mixture into the sugar mixture, stirring until smooth.
  9. Slowly pour the pudding mixture over the gingerbread batter, ensuring even distribution without stirring.
  10. Bake for 38-42 minutes, until the top layer is set and a toothpick inserted comes out clean.
  11. Allow to cool for a few minutes, then serve warm with vanilla bean ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 50gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 220mgPotassium: 140mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1.2mg

Notes

Ensure all ingredients are at room temperature for better incorporation. Serve warm for optimal softness.

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