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+ servings
Gingerbread Cake with a warm ginger sauce base, unlike any winter cake you've ever had. Perfectly spiced with ginger, cinnamon, nutmeg and cloves.
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5 from 3 votes

Gingerbread Pudding Cake

The ultimate Christmas dessert! Soft, tender cake sitting atop a gooey gingerbread sauce. Simple ingredients with a special twist to get that caramelized ginger-y sauce. Serve with a scoop of vanilla bean ice cream or whip cream.
Prep Time15 mins
Cook Time35 mins
Servings: 9 servings
Calories: 304kcal


  • 1 1/2 cups all-purpose flour or gluten free flour blend
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp kosher salt
  • 1/2 cup milk* room temperature
  • 1/2 cup molasses
  • 1 large egg
  • 4 Tbsp unsalted butter
  • 1/3 cup granulated sugar


  • 1/2 cups light brown sugar
  • 1 Tbsp cornstarch
  • 3/4 cup hot water
  • 3 Tbsp unsalted butter


  • Preheat the oven to 350°F. Butter an 8" or 9" square pan.
  • For the cake: Combine the flour, baking soda, ginger, cinnamon, nutmeg, and salt in a medium bowl. Set aside.
  • In a small bowl mix the molasses, milk, and egg. Set aside.
  • In a mixing bowl, cream the butter and sugar together. Add the flour and molasses mixtures by turns, beating on low speed, just until blended. Scrape the sides and bottom of the bowl as needed.
  • Pour the batter into the prepared pan. If using ramekins, place them on a parchment-lined baking sheet and portion a heaping 1/4-cup of batter into each one.
  • For the pudding: Mix the brown sugar and cornstarch together. Heat the water and butter together just until the butter melts; gradually stir this into the brown sugar mixture.
  • Pour the pudding mixture slowly over the batter in the 8" pan. If using ramekins, scoop a scant 1/4 cup of the pudding mixture over each of the filled ramekins.
  • Bake for 38-42 minutes for either size, or until a toothpick inserted in the center of the cake on top comes out clean (do not poke all the way to the bottom). Remove from the oven and serve warm.


Calories: 304kcal | Carbohydrates: 51g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 276mg | Potassium: 348mg | Fiber: 1g | Sugar: 34g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg