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- Dry Ingredients: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 2 teaspoons ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/2 teaspoon salt - Wet Ingredients: - 1/2 cup unsalted butter, softened - 3/4 cup brown sugar, packed - 2 large eggs - 1/2 cup molasses - 1/2 cup whole milk - Optional Add-ins: - 1/2 cup pecans, chopped - 1/2 cup unsalted butter - 1 cup brown sugar, packed - 1 cup heavy cream - 1 teaspoon vanilla extract Gingerbread pudding cake combines warm spices and sweet flavors. The dry ingredients create a cozy aroma. The wet ingredients add richness and depth. Using molasses gives the cake its unique taste. You can add chopped pecans for a nutty crunch. The toffee sauce takes the cake to another level. It adds a creamy sweetness that pairs perfectly. The butter and brown sugar melt into a rich sauce. Adding cream makes it smooth and luxurious. A dash of vanilla lifts the flavor, making it irresistible. This cake is great for any occasion. Each slice warms your heart and brings joy. Enjoy the blend of flavors with every bite! {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Grease and flour a 9-inch round cake pan. This helps the cake come out easily. - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt. This mix gives the cake its warm spice flavor. - In a large bowl, cream 1/2 cup of softened unsalted butter and 3/4 cup of packed brown sugar. Mix them until light and fluffy. This takes about 3 to 4 minutes. - Next, beat in 2 large eggs, one at a time. Then, mix in 1/2 cup of molasses. The molasses adds richness and depth. - Gradually add the dry ingredients to the wet mix. Alternate with 1/2 cup of whole milk to keep the batter smooth. If you like, fold in 1/2 cup of chopped pecans for crunch. - Pour the batter into the prepared cake pan and smooth the top with a spatula. - Bake for 30 to 35 minutes. Check if it’s done by inserting a toothpick in the center. If it comes out clean, your cake is ready. - Let it cool in the pan for 10 minutes. Then invert it onto a wire rack to cool completely. - In a saucepan over medium heat, combine 1/2 cup of unsalted butter, 1 cup of packed brown sugar, and 1 cup of heavy cream. - Stir until the sugar dissolves. Allow the mixture to bubble and simmer for 5 to 7 minutes. It should thicken slightly. - Remove the pan from heat and stir in 1 teaspoon of vanilla extract for added flavor. - Cut slices of the gingerbread pudding cake and drizzle warm toffee sauce on top. - For a lovely presentation, serve slices on a white plate. You can add a sprinkle of powdered sugar and a few extra pecans. A dollop of whipped cream also makes it special. Enjoy every bite! To get the best texture in your gingerbread pudding cake, start with room temperature ingredients. This helps the butter and sugar blend well. If your butter is too cold, it won’t mix smoothly. Next, be careful not to overmix the batter. Mix just until combined. Overmixing can make your cake dense instead of light and fluffy. You can add more warmth to your cake by using extra spices. Try adding a pinch of ground cardamom or allspice. These spices can elevate your flavor profile. If you want to switch things up, consider using maple syrup or honey instead of molasses. Both will add a unique sweetness to your cake. For a delightful serving experience, pair your cake with a scoop of vanilla ice cream or a dollop of whipped cream. The creaminess complements the warm cake beautifully. Get creative with your garnishes! Consider adding a sprinkle of chopped pecans or a dusting of powdered sugar. Fresh mint leaves can also add a pop of color and flavor. Enjoy your dessert experience! Pro Tips Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground spices. This will enhance the warmth and aroma of your gingerbread pudding cake. Check for Doneness: To ensure your cake is perfectly baked, use a toothpick to check for doneness. If it comes out clean or with a few moist crumbs, your cake is ready! Serve Warm: This cake is best served warm. If it cools down, reheat individual slices in the microwave for a few seconds before drizzling with toffee sauce. Customize Your Nuts: Feel free to substitute pecans with walnuts or omit them entirely if you prefer a nut-free version. The cake will still be delicious! {{image_2}} You can make this cake gluten-free! Just swap the all-purpose flour with a gluten-free blend. I like to use a mix that contains rice flour and tapioca. This gives the cake a nice texture. Make sure to check the blend for xanthan gum. If it’s not there, add about 1 teaspoon to help with binding. Want to add a twist? Try adding orange zest to the batter. This gives the cake a bright flavor. Another fun option is to mix in chocolate chips. They add a rich taste that pairs well with the spices. You can also try using different spices like cardamom or allspice for a new flavor profile. If you want a vegan version, it’s easy! Replace the eggs with flaxseed meal or applesauce. A common swap is 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water for each egg. Use almond milk or coconut milk for the dairy. You can also choose vegan butter for the recipe. All these swaps keep the cake moist and tasty. To keep your gingerbread pudding cake fresh, use an airtight container. A glass or plastic container with a tight lid works best. If you do not have a container, wrap the cake tightly in plastic wrap. At room temperature, the cake lasts about three days. If you want it to last longer, store it in the fridge. The cold can keep it fresh for up to one week. To reheat your gingerbread pudding cake, the best method is the oven. Preheat your oven to 350°F (175°C). Place a slice of cake on a baking sheet and heat for about 10 minutes. This keeps the texture soft and warm. You can also use the microwave. Heat it for about 20 seconds. If the cake feels dry, add a small amount of water on top. This helps keep the moisture. Enjoy it warm for the best flavor! Yes, you can make Gingerbread Pudding Cake ahead of time. To do this, bake the cake and let it cool completely. Wrap it tightly in plastic wrap, then store it in the fridge for up to three days. This method keeps the cake moist and tasty. When ready to serve, warm it in the oven for a few minutes. If you don't have molasses, you can use honey or maple syrup. Both options add sweetness, but they change the flavor a bit. Honey gives a floral note, while maple syrup adds a hint of woodsy flavor. You can also mix brown sugar with water for a molasses-like texture. To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. You can also gently press the top; it should spring back. If it leaves an indent, give it a few more minutes in the oven. Yes, this cake can be frozen. After baking and cooling, slice the cake and wrap each piece in plastic wrap. Place them in an airtight container or freezer bag. The cake can last up to three months in the freezer. To thaw, move the slices to the fridge overnight. Enjoy the cake warm or at room temperature. In this post, we explored making Gingerbread Pudding Cake, from ingredients to storage tips. You learned about the key dry and wet ingredients, plus options for toffee sauce. I shared step-by-step instructions for a tasty outcome, including helpful tips for texture and flavor. Remember, you can adjust the recipe with gluten-free or vegan options. With proper storage, your cake can last, ready for more enjoyment. Baking this cake can fill your kitchen with joy and flavor. Dive in and enjoy making your own delightful treat!

Gingerbread Pudding Cake with Toffee Sauce

A warm and spiced gingerbread pudding cake drizzled with rich toffee sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 300 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 1/2 cup molasses
  • 1/2 cup whole milk
  • 1/2 cup pecans, chopped (optional)
  • 1/2 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
  • In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy (about 3-4 minutes).
  • Beat in the eggs, one at a time, then mix in the molasses until well combined.
  • Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Mix until just combined. If using, fold in the chopped pecans at this stage.
  • Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  • In a saucepan over medium heat, combine butter, brown sugar, and cream. Stir until the sugar has dissolved, and the mixture begins to bubble. Let it simmer for about 5-7 minutes until it thickens slightly. Remove from heat and stir in the vanilla extract.
  • Cut slices of the gingerbread pudding cake and drizzle with the warm toffee sauce. Serve immediately for the best flavor experience!

Notes

For a beautiful presentation, serve slices on a white plate and garnish with a sprinkle of powdered sugar and a few extra pecans. A dollop of whipped cream can enhance the dish further. Enjoy!
Keyword gingerbread, pudding cake, toffee sauce