Description
This gingerbread cake is a warm, spiced holiday dessert featuring a soft, fluffy crumb and a gooey pudding-like base. Infused with molasses and winter spices, it’s perfect served warm with whipped cream or vanilla ice cream. Gluten-free and vegan-friendly options included.
Ingredients
Scale
- 1 ½ cups all-purpose flour or gluten-free flour blend
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- ½ cup milk (room temperature)
- ½ cup molasses
- 1 large egg
- 4 tablespoons unsalted butter (for cake)
- ⅓ cup granulated sugar
- ½ cup light brown sugar (for pudding)
- 1 tablespoon cornstarch (for pudding)
- ¾ cup hot water (for pudding)
- 3 tablespoons unsalted butter (for pudding)
Instructions
- Preheat oven to 350°F and grease an 8″ or 9″ square baking pan.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In a small bowl, mix together the molasses, milk, and egg. Set aside.
- In a mixing bowl, cream the butter and granulated sugar until light and fluffy (about 3–5 minutes).
- Alternate adding the dry and wet mixtures into the butter mixture in three additions, mixing gently after each addition until combined.
- Scrape the bowl thoroughly and pour the batter into the prepared pan. Do not bake yet.
- In a separate small bowl, combine brown sugar and cornstarch.
- In another bowl, stir the hot water and butter until melted, then mix into the brown sugar mixture to form the pudding topping.
- Slowly pour the pudding topping over the batter in the pan.
- Bake for 38–42 minutes, or until the top is set and a toothpick inserted halfway comes out clean.
- Cool slightly before serving. Serve warm with whipped cream or vanilla ice cream.
Notes
- Ensure milk and egg are at room temperature to help with even mixing and cake texture.
- Use King Arthur Measure for Measure for gluten-free baking success.
- To make it vegan, substitute flax egg, plant milk, and vegan butter or coconut oil.
- Do not skip the pudding topping; it forms the signature gooey layer underneath the cake.
- Store at room temperature for up to 5 days, or refrigerate for up to 10 days.
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 304
- Sugar: 34g
- Sodium: 276mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 43mg