Gingerbread Pudding Cake Recipe

If you have a soft spot for cozy, warmly spiced desserts that feel like a hug in every bite, then you are absolutely going to love this Gingerbread Pudding Cake Recipe. It’s the perfect mid-afternoon treat or a delightful finale to your dinner that combines the rich, familiar spices of gingerbread with a wonderfully moist, pudding-like texture. What makes this dessert truly special is its fascinating two-layer magic— a soft gingerbread cake on top with a luscious, syrupy pudding layer underneath, all infused with the comforting notes of molasses, cinnamon, and apple cider. Trust me, once you try this Gingerbread Pudding Cake Recipe, it will become one of your go-to favorites for chilly evenings or holiday get-togethers.

Ingredients You’ll Need

Don’t let the little list fool you—each ingredient here plays a crucial role in building the flavor and texture that make this Gingerbread Pudding Cake Recipe shine. Simple pantry staples come together to create that perfect balance of sweet, spicy, moist, and tender, making every bite incredibly satisfying.

• 1 ¼ cups all-purpose flour: The foundation that provides structure to the cake.
• 2 teaspoons baking powder: Essential for giving the cake a light, airy lift.
• 1/4 teaspoon salt: Balances all the sweetness and enhances flavor.
• 1/3 cup granulated sugar: Adds just the right sweetness and helps with browning.
• 1 teaspoon ground cinnamon: Warms up the spice profile beautifully.
• 1 teaspoon ground ginger: The star spice that gives gingerbread its signature kick.
• 1/3 cup molasses: Deep, rich sweetness with a slight bitterness that defines gingerbread.
• 1/3 cup unsweetened applesauce: Keeps the cake moist and tender while adding natural sweetness.
• 1/4 cup vegetable oil: Ensures softness and moist crumb throughout the cake.
• 1/4 cup milk: Helps bind ingredients and creates a tender texture.
• 1 teaspoon vanilla extract: Adds a lovely, rounded sweetness and aroma.
• 1/2 cup brown sugar (packed): Creates the sticky, pudding layer with its molasses content.
• 1/3 cup granulated sugar: Works alongside the brown sugar for depth and sweetness in the topping.
• 1/2 teaspoon ground cinnamon: Adds additional warmth to the pudding topping.
• 1 cup apple cider (not vinegar): The magic liquid that forms the gooey pudding beneath the cake.
• 1/3 cup water: Balances the syrupy mixture and helps it soak perfectly into the cake.

How to Make Gingerbread Pudding Cake Recipe

Step 1: Preheat and Prep

Start by heating your oven to 350 degrees Fahrenheit. This preheating step ensures that the cake cooks evenly and the pudding layer has just the right amount of time to set beneath the cake. Then, grab an 8×11-inch baking dish or a similarly sized shallow ovenproof dish to make sure the pudding layer forms beautifully.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, cinnamon, and ground ginger. This step is key to evenly distributing the spices and leavening agents, setting up the perfect gingerbread flavor base for your cake.

Step 3: Combine Wet Ingredients

In a separate large bowl, stir the unsweetened applesauce, milk, vegetable oil, molasses, and vanilla extract until smooth and fully combined. The applesauce and molasses bring moisture and rich flavor, while the oil keeps the texture tender.

Step 4: Bring Wet and Dry Together

Gently fold the dry mixture into the wet ingredients until just combined. Overmixing here can make the cake tough, so aim for a batter that’s smooth but delicate.

Step 5: Bake the Cake Layer with Topping

Pour the batter into your prepared baking dish, smoothing it out evenly. In another small bowl, mix the brown sugar, granulated sugar, and cinnamon for the pudding topping. Sprinkle this sugar mixture evenly over the batter. Now, pour the apple cider and water over the sugar topping without stirring—this is what creates that magical pudding layer underneath as it bakes.

Step 6: Bake and Cool

Pop the dish into your preheated oven and bake for about 40 minutes, or until the cake’s center is set and springy. Once out of the oven, give it 5 to 10 minutes to cool slightly, allowing the pudding layer to thicken and set perfectly before you dive in.

How to Serve Gingerbread Pudding Cake Recipe

Garnishes

This gingerbread pudding cake is delightful on its own, but feel free to add a scoop of vanilla ice cream or a dollop of freshly whipped cream. A light dusting of powdered sugar or a sprinkle of chopped toasted pecans can add an elegant touch and a little texture contrast. These simple garnishes also enhance the warmth and sweetness of the spice profile.

Side Dishes

Serve your Gingerbread Pudding Cake Recipe with a warm cup of spiced chai tea, coffee, or a cinnamon-infused hot chocolate to complement the warm spices perfectly. Fresh fruit, such as sliced pears or apples, make for a refreshing side that balances the richness. This dessert invites cozy vibes and comforting pairings.

Creative Ways to Present

For a festive twist, consider serving individual portions in ramekins so each guest gets their own divine pudding surprise. You can also drizzle a bit of caramel or maple syrup over the top for added indulgence. For gatherings, serve with warm custard poured tableside for an impressive, interactive dessert experience that will have everyone asking for the recipe.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which can be rare!), cover the pudding cake with plastic wrap or foil and store it in the refrigerator for up to 3 days. The flavors actually deepen overnight, so it can taste even better the next day. Just be sure to bring it back to room temperature or warm it gently before serving.

Freezing

To freeze, wrap the cooled Gingerbread Pudding Cake Recipe tightly in plastic wrap and then with foil to avoid freezer burn. It will keep well in the freezer for up to 2 months. When you’re ready to enjoy it, thaw overnight in the refrigerator for the best texture.

Reheating

Warm leftovers in the microwave in short bursts until heated through, or pop it in a 325-degree oven covered with foil to keep it moist. Reheating helps revive that cozy pudding layer and soft gingerbread texture, making it just as delicious as fresh.

FAQs

Can I use gluten-free flour in this Gingerbread Pudding Cake Recipe?

Absolutely! Just make sure to use a gluten-free flour blend that’s suitable for baking. The texture might be slightly different, but you’ll still get all the wonderful warm flavors and moist pudding layer.

What if I don’t have applesauce on hand?

You can substitute unsweetened mashed banana or Greek yogurt in equal amounts for applesauce. These alternatives will still keep the cake moist and tender while adding a little twist in flavor.

Why do I pour the apple cider and water over the batter without stirring?

This step is crucial because it creates the pudding layer underneath the cake. The liquid seeps through the topping sugars and settles at the bottom during baking, forming the luscious pudding part that makes this cake so special.

Can I make this Gingerbread Pudding Cake Recipe vegan?

Yes! Replace milk with a plant-based milk, use a vegan butter substitute or coconut oil if preferred, and ensure your sugars and molasses are vegan-friendly. The texture and flavor will still be wonderful!

Is it better served warm or at room temperature?

While delicious both ways, this cake truly shines warm. Serving it with something cold like ice cream or whipped cream creates an irresistible contrast that will have everyone coming back for seconds.

Final Thoughts

This Gingerbread Pudding Cake Recipe is more than just a dessert—it’s a warm invitation to slow down, savor each bite, and celebrate the cozy flavors of the season or any chilly day. Whether you’re making it for a special occasion or simply to brighten an ordinary afternoon, it promises to bring smiles and a comforting sweetness that stays with you. Give it a try, share it with loved ones, and enjoy the magic that unfolds with every spoonful.

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