Introduction

This gingerbread cake is a cozy, spiced dessert perfect for the cooler months. With a rich molasses flavor and a luscious pudding topping, it’s both comforting and impressive. A gluten-free option makes it accessible for many home bakers.

A close-up of a single slice of moist brown cake with a sticky, glossy caramel-like sauce on top and oozing down the sides, sitting on a white plate with a blue patterned design. The cake has a rough, crumbly texture and is topped with a soft, white dollop of whipped cream. A black fork is cutting into the cake, lifting some of the cream and sauce, held by a woman's hand. The background has a white marbled texture with blurred soft lights and a red baking dish visible behind. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Preheat your oven to 350 degrees F. Butter an 8” or 9” square baking pan to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and kosher salt. Set aside.
Step 3: In a small bowl, combine the molasses, room temperature milk, and egg. Stir well and set aside.
Step 4: In a mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy. Alternate adding the flour mixture and molasses mixture, beating on low speed just until blended. Scrape the bowl sides and bottom as needed.
Step 5: Pour the batter into the prepared pan. If making individual servings, portion a heaping ¼ cup of batter into each buttered ramekin placed on a parchment-lined baking sheet.
Step 6: To prepare the pudding topping, mix the light brown sugar and cornstarch in a small bowl. Heat the hot water and 3 tablespoons of butter just until the butter melts. Gradually stir this liquid into the brown sugar mixture until smooth.
Step 7: Slowly pour the pudding mixture over the batter in the pan. For ramekins, spoon a scant ¼ cup of the pudding over each one.
Step 8: Bake for 38-42 minutes, or until a toothpick inserted into the center of the cake portion comes out clean—you don’t need to poke all the way to the bottom. Serve warm for best flavor and texture.

Tips & Variations

For a dairy-free version, substitute the milk with almond or oat milk and use a plant-based butter alternative.
If you prefer a stronger ginger flavor, add an extra half teaspoon of ground ginger.
Ramekins are great for individual servings and make serving easier for guests.
Make sure the milk is at room temperature to avoid curdling in the batter.

Storage

Store any leftover cake covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave until warm. The pudding topping may thicken when chilled; stirring slightly after reheating will restore its smooth consistency.

How to Serve

A white square baking dish filled with a baked dessert that has a golden brown, slightly cracked top layer shaped like gingerbread men scattered across the surface. The dessert is dusted heavily with white powdered sugar, covering parts of the gingerbread figures and the light golden inner layer visible through some cracks. The dish is set on a dark surface with white powdered sugar scattered around and partially covered by a red and gray plaid cloth with cinnamon sticks resting nearby. A white plate with a green tree pattern is placed off to the side on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend designed for baking. The texture and flavor will remain delicious.

Is it necessary to use molasses?

Molasses adds the signature deep flavor and moisture to this gingerbread cake. While you can substitute with dark corn syrup or honey, the taste and texture will differ.