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–+ servings
Gingerbread Cake

Warm and Gooey Gingerbread Cake for Cozy Holiday Moments

This Gingerbread Cake envelops you in warmth and spices, featuring a delightful gooey layer for a comforting holiday treat.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups All-Purpose Flour substitute with gluten-free flour blend for a gluten-free version
  • 1 teaspoon Baking Soda acts as a leavening agent
  • 2 teaspoons Ground Ginger primary spice for gingerbread flavor
  • 1 teaspoon Ground Cinnamon adds warmth and depth
  • 0.25 teaspoon Ground Nutmeg boosts aromatic quality
  • 0.25 teaspoon Ground Cloves contributes to gingerbread taste
  • 0.5 teaspoon Kosher Salt balances sweetness
  • 0.5 cups Milk can replace with dairy-free alternatives
  • 0.5 cups Molasses provides sweetness and moisture
  • 1 large Egg binds ingredients together
  • 4 tablespoons Unsalted Butter softened, at room temperature
  • 0.33 cups Granulated Sugar sweetens the cake
  • 0.5 cups Light Brown Sugar adds moisture and hint of caramel flavor
  • 1 tablespoon Cornstarch thickens the gooey pudding layer
  • 0.75 cups Hot Water activates pudding sauce
  • 3 tablespoons Unsalted Butter melted for pudding
For Serving
  • Vanilla Ice Cream or Whipped Cream perfect accompaniments

Equipment

  • 8 or 9 inch square pan
  • mixing bowls
  • electric mixer
  • whisk
  • spatula

Method
 

Step-by-Step Instructions for Gingerbread Pudding Cake
  1. Preheat your oven to 350°F (175°C) and butter an 8" or 9" square pan.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and kosher salt.
  3. In a separate bowl, mix the molasses, milk, and large egg until well combined, and set aside.
  4. Cream softened unsalted butter and granulated sugar together using an electric mixer for about 3-5 minutes.
  5. Gradually add the flour mixture and wet ingredients into the butter-sugar mixture, alternating between each.
  6. Pour the batter into the prepared pan, smoothing the top evenly.
  7. In a small bowl, combine the light brown sugar and cornstarch, whisking until smooth.
  8. Mix the hot water and melted butter, then pour into the brown sugar and cornstarch blend, stirring until smooth.
  9. Pour the pudding mixture over the cake batter in the prepared pan without stirring.
  10. Bake for 38-42 minutes until the top is set and a toothpick comes out clean from the top.
  11. Allow to cool slightly before serving warm, topped with ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 35gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 400IUCalcium: 50mgIron: 0.8mg

Notes

Ensure butter and milk are at room temperature for smoother batter. Store covered at room temperature for up to 5 days.

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