Warm Sticky Gingerbread Pudding Cake Recipe That Hugs Your Soul

Baking a sticky gingerbread pudding cake brings warmth to chilly evenings like a comforting culinary hug.

Soft spices dance through each delectable slice, promising rich, molasses-infused flavors.

Fragrant notes of cinnamon and ginger weave magic into every tender crumb.

Molten caramel sauce creates a glistening blanket that makes you want to dive right in.

Kitchen aromas will beckon everyone closer, tempting even the most hesitant dessert lover.

Sweet memories emerge with each decadent bite of this classic comfort treat.

Fall in love with a dessert that feels like a warm embrace from your favorite baker.

Why Sticky Gingerbread Pudding Cake Is Full Of Cozy Flavor

• Boost Baking Confidence: Perfect for beginners with clear, step-by-step instructions that guarantee a delicious result every single time.
• Create Cozy Comfort: Delivers warm, spicy flavors that wrap you in a nostalgic embrace, perfect for cold weather and family gatherings.
• Minimal Ingredient Magic: Uses common pantry staples and requires simple mixing techniques, making this recipe accessible and stress-free for home bakers.
• Versatile Dessert Delight: Serves multiple purposes from casual family dinner to elegant dinner party, adapting easily to different serving styles and occasions.

What Goes Into Sticky Gingerbread Pudding Cake

• All-Purpose Flour: A classic baking staple that provides the cake's foundational structure.
• Ground Ginger, Cinnamon, Nutmeg, Cloves: Warm spices that create a rich, aromatic flavor profile for the gingerbread cake.
• Baking Soda: A leavening agent that helps the cake rise and achieve a light, tender texture.

• Brown Sugar: A molasses-rich sweetener that adds depth and moisture to the cake.
• Molasses: A dark, sticky sweetener that contributes to the cake's signature deep flavor and color.
• Eggs: Binding agents that help hold the cake together and provide structure.
• Butter, Vegetable Oil: Ingredients that ensure the cake remains moist and tender.
• Vanilla Extract, Rum: Flavor enhancers that add complexity to the dessert.

• Hot Water: A crucial component that helps create a moist, tender cake texture and activates the cake's rich flavors.

How To Make Sticky Gingerbread Pudding Cake Step-By-Step

Step 1: Prep The Oven And Pan

Fire up your oven to 350°F and lavishly coat a 9-inch square baking pan with butter, ensuring not a single spot is left ungreased.

Step 2: Blend Dry Ingredients

• All-purpose flour
• Ground ginger
• Cinnamon
• Nutmeg
• Cloves
• Baking soda

Ensure the mixture is completely lump-free and wonderfully combined.

Step 3: Create Wet Ingredient Mixture

• Brown sugar
• Molasses
• Eggs
• Melted butter
• Vegetable oil
• Vanilla extract
• Rum (optional)

Blend until the mixture transforms into a smooth, glossy liquid.

Step 4: Incorporate Hot Water

Slowly pour hot water into the wet ingredients, stirring continuously to develop a rich, velvety base that promises incredible moisture.

Step 5: Merge Wet And Dry Ingredients

Gently fold the wet mixture into the dry ingredients, mixing until just combined. Resist overmixing to keep the cake tender.

Step 6: Prepare For Baking

Pour the batter into the prepared pan, using a spatula to spread it evenly across the surface.

Step 7: Bake To Perfection

Slide the pan into the oven and bake for 35-40 minutes. The cake is ready when a toothpick comes out with just a few moist crumbs.

Step 8: Rest And Set

Remove from the oven and let the cake rest in the pan for 10 minutes, allowing it to develop its signature sticky, luscious texture.

Step 9: Serve And Indulge

Slice the cake while warm and consider topping with a delicate dusting of powdered sugar or a scoop of creamy vanilla ice cream for extra decadence.

Helpful Tips For Sticky Gingerbread Pudding Cake

• Prevent Overmixing: Gently fold wet and dry ingredients together just until combined to maintain a tender, light cake texture without developing tough gluten strands.
• Control Moisture Level: Add hot water slowly while stirring to create a rich, moist base that ensures a soft and sticky gingerbread pudding cake consistency.
• Enhance Flavor Depth: Consider using dark rum or bourbon for an extra layer of complexity and warmth in the spice profile of the dessert.
• Perfect Baking Technique: Use a toothpick test to check doneness, looking for a few moist crumbs to guarantee a perfectly baked, not dry, pudding cake.
• Serve with Complementary Toppings: Pair with vanilla ice cream or a dollop of whipped cream to balance the cake's intense ginger and molasses flavors.

Tasty Spins On Sticky Gingerbread Pudding Cake

• Tropical Ginger Spice Cake: Replace rum with coconut rum and add crushed pineapple to the batter for a Caribbean-inspired version with bright, fruity notes.
• Chocolate Ginger Pudding Cake: Mix in dark cocoa powder and chopped dark chocolate chips to create a rich, decadent chocolate-ginger flavor profile.
• Vegan Gingerbread Pudding Cake: Substitute eggs with mashed bananas, use plant-based butter, and swap vegetable oil for coconut oil to create a dairy-free, egg-free alternative.
• Nutty Ginger Cake: Fold in toasted pecans or almonds and sprinkle chopped nuts on top for added crunch and depth of flavor.

What Pairs Well With Sticky Gingerbread Pudding Cake

• Pair Warm Spiced Rum with Gingerbread Pudding Cake: The rich, deep notes of aged rum complement the cake's warm spices perfectly, creating a harmonious flavor experience that enhances the dessert's molasses and ginger undertones.
• Serve Vanilla Bean Ice Cream Alongside: Creamy, cold vanilla ice cream provides a delightful contrast to the warm, sticky cake, balancing the intense spices and adding a luxurious, smooth texture that melts beautifully with each bite.
• Match with Caramel Sauce Drizzle: A golden caramel sauce drizzled over the cake amplifies its sweetness and adds a luxurious depth, creating a decadent dessert that brings out the cake's rich, complex flavor profile.

Smart Storage For Sticky Gingerbread Pudding Cake

• Store the Sticky Gingerbread Pudding Cake in an airtight container and keep in the refrigerator for up to 5 days. Cover tightly with plastic wrap or aluminum foil to prevent drying out and preserve its moist texture.
• Wrap individual slices or the entire cake securely in plastic wrap, then place in a freezer-safe container or freezer bag. Freeze for up to 3 months, ensuring minimal air exposure to prevent freezer burn.
• Keep the cake at room temperature for 1-2 days if planning to consume quickly. Place in a covered cake dome or container with a tight-fitting lid to maintain freshness and prevent moisture loss.

Sticky Gingerbread Pudding Cake FAQs Answered

• What makes the gingerbread pudding cake different from regular cake?

This cake has a unique sticky, moist texture created by the combination of molasses, hot water, and a specific mixing technique that ensures a dense, rich dessert with deep spice flavors.

• Can I replace the rum in the recipe?

Yes, you can omit the rum entirely or substitute it with apple juice or additional vanilla extract if you prefer a non-alcoholic version without significantly changing the cake’s overall flavor profile.

• How do I know when the cake is perfectly baked?

Insert a toothpick into the center of the cake – it should come out with just a few moist crumbs, indicating the cake is done. Overbaking will dry out the signature sticky texture.

Sticky Gingerbread Pudding Cake Recipe

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4.8 from 37 reviews

• Total Time: 50-55 minutes
• Yield: 8 1x

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Description

Rich, spicy sticky gingerbread pudding cake delivers warmth from traditional British baking traditions. Moist layers of ginger-infused goodness promise comfort in each delectable spoonful you’ll savor.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 1 cup brown sugar
• 1/2 cup molasses
• 2 large eggs
• 1/2 cup butter

Spices and Flavor Enhancers:

• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp baking soda

Liquid and Moisture Ingredients:

• 1 cup hot water
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/4 cup dark rum (optional)

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Instructions

1. Preheat the oven to 350°F and generously grease a 9-inch square baking pan with butter to prevent sticking.
2. Sift together flour, ground ginger, cinnamon, nutmeg, cloves, and baking soda in a large mixing bowl, ensuring all dry ingredients are well combined and free of lumps.
3. In a separate bowl, whisk brown sugar, molasses, eggs, butter, vegetable oil, vanilla extract, and rum (if using) until the mixture becomes smooth and glossy.
4. Gradually pour hot water into the wet ingredients, stirring continuously to create a uniform liquid base that will help develop a rich, moist texture.
5. Gently fold the wet ingredients into the dry ingredients, mixing until just combined to avoid overmixing, which can result in a tough cake.
6. Transfer the batter into the prepared baking pan, spreading it evenly with a spatula to ensure consistent baking.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
8. Remove from the oven and let the cake cool in the pan for 10 minutes, allowing it to set and develop its signature sticky texture.
9. Slice and serve warm, optionally garnishing with a dusting of powdered sugar or a scoop of vanilla ice cream for added indulgence.

Notes

• Prevent Overmixing by gently folding ingredients together, stopping when just combined to maintain a tender, light cake texture.
• Create Moisture Magic by adding hot water, which helps distribute heat evenly and develops a rich, soft crumb throughout the pudding cake.
• Customize Flavor Boost by experimenting with alternative spices like cardamom or adding orange zest for a unique twist on the traditional gingerbread profile.
• Gluten-Free Adaptation works perfectly by substituting regular flour with a 1:1 gluten-free baking blend, ensuring everyone can enjoy this delectable dessert.

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 250
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 60 mg