As the aroma of warm spices wafts through the air, I can’t help but feel a wave of nostalgia wash over me. That’s the magic of this Warm Gingerbread Pudding Cake with Caramel Sauce—an unforgettable holiday dessert that embodies comfort in every bite. Combining a soft, tender cake with a gooey, caramel-like sauce hiding beneath, it elevates any festive gathering into something truly special. Not only is this Gingerbread Cake incredibly easy to make, but it also has the delightful ability to delight both gluten-free eaters and traditionalists alike! Picture this: a slice served warm with a scoop of vanilla bean ice cream, melting together to create a sweet and cozy moment perfect for sharing. What festive occasions will you bring this mouthwatering treat to?

Why Is This Gingerbread Cake a Must-Try?

Irresistible flavor that balances warmth and sweetness, making it a festive favorite for every occasion.
Easy to prepare, allowing even novice bakers to impress their guests with minimal effort.
Gooey caramel sauce forms at the bottom, creating a delectable surprise beneath the light, fluffy cake.
Versatile options available! It can easily be made gluten-free or customized with your preferred spices.
Crowd pleaser that pairs perfectly with vanilla bean ice cream, just like our Oreo Cheesecake Decadent for a delightful dessert experience!
Perfectly cozy, this dessert is sure to evoke memories of holiday gatherings with every warm bite.

Gingerbread Cake Ingredients

• You’ll want the best ingredients for this delicious Gingerbread Cake.

For the Cake

All-purpose flour or gluten-free flour blend – Provides structure and texture; use your favorite gluten-free blend for an equally tasty option.
Baking soda – Acts as a leavening agent, ensuring your cake rises beautifully.
Ground ginger – Adds warm spiciness; it’s essential for achieving that cozy flavor profile.
Ground cinnamon – Enhances the warmth; feel free to add other spices if you like.
Ground nutmeg – Contributes depth of flavor; can be omitted if needed.
Ground cloves – Adds a festive touch; use at your discretion based on taste preference.
Kosher salt – Balances sweetness and enhances flavors; regular salt can work too.
Milk (room temperature) – Adds moisture; substitute with almond or soy milk for a dairy-free treat.
Molasses – Sweetens while adding depth; dark corn syrup serves as a good alternative.
Large egg – Binds the ingredients together; replace with a flax egg for a vegan version.
Unsalted butter – Provides richness; consider using coconut oil for a dairy-free fix.
Granulated sugar – Sweetness and texture; feel free to swap in coconut sugar for a healthier twist.
Light brown sugar – Adds sweetness and a hint of caramel flavor; darker brown sugar works well too.
Cornstarch – Thickens the pudding layer; arrowroot powder is a suitable alternative.
Hot water – Activates the pudding mixture, helping to create the gooey sauce.

For the Pudding Layer

Unsalted butter (for pudding) – Adds a luxurious richness to the sauce; keep it unsalted for balanced flavors.

Step‑by‑Step Instructions for Warm Gingerbread Pudding Cake with Caramel Sauce

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms up, generously butter an 8” or 9” square baking pan. This step is crucial for preventing the cake from sticking, allowing for a clean release once it’s baked. Set the prepared pan aside as you move on to mixing your ingredients.

Step 2: Mix the Dry Ingredients
In a medium-sized mixing bowl, combine 1 ¾ cups of all-purpose flour (or your chosen gluten-free blend), 1 teaspoon of baking soda, and the beautiful spices—2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground cloves, and a pinch of kosher salt. Whisk these dry ingredients together until well blended, creating a warm and fragrant base for your Gingerbread Cake.

Step 3: Prepare the Wet Ingredients
In a smaller bowl, whisk together ¾ cup of molasses, 1 cup of room-temperature milk, and 1 large egg until smooth and cohesive. This mixture will infuse the cake with moisture and depth. Once well combined, set it aside so the flavors can mingle while you cream the butter and sugars.

Step 4: Cream Butter and Sugars
In a large mixing bowl, use an electric mixer to beat together ½ cup of unsalted butter and ½ cup of granulated sugar along with ½ cup of light brown sugar. Beat the mixture for about 3-5 minutes, or until it’s light and fluffy. This step incorporates air, which is key for achieving a tender texture in your Warm Gingerbread Pudding Cake.

Step 5: Combine Mixtures
Gradually add the dry ingredients to the creamed butter-sugar mixture, alternating with the wet ingredients. Begin with a scoop of dry ingredients, mix gently, then add some wet. Continue this pattern until all ingredients are just combined, taking care not to overmix. You want to maintain that soft and airy texture essential for the cake.

Step 6: Prepare the Pudding Layer
In a separate bowl, combine 1 cup of light brown sugar with 2 tablespoons of cornstarch. Heat together 2 cups of hot water and ½ cup of unsalted butter until melted and warm. Stir this hot mixture into the brown sugar mixture until fully combined, forming a gooey puddle that will delightfully merge with your cake as it bakes.

Step 7: Assemble the Cake
Pour the cake batter into the prepared baking pan, smoothing the top to ensure even baking. Then, carefully pour the prepared pudding mixture over the top of the batter. The pudding layer will create that luscious sauce as the cake bakes, so be sure to do this gently to avoid mixing the layers.

Step 8: Bake to Perfection
Place your assembled gingerbread pudding cake in the preheated oven and bake for 38-42 minutes. Begin checking around the 38-minute mark by inserting a toothpick into the center; it should come out clean. The edges will be set, while the top retains a soft, fluffy texture—this is when you know it’s ready to bring warmth and joy to your holiday table.

Storage Tips for Gingerbread Cake

Room Temperature: Store leftover Gingerbread Cake in the pan covered with foil at room temperature for up to 5 days to keep it moist.
Fridge: If you prefer longer storage, refrigerate the cake for up to 10 days. Make sure to cover it tightly to prevent it from drying out.
Freezer: To freeze, cut the cake into individual portions and place them in an airtight container. It can be frozen for up to 4 months without losing its delightful flavor and texture.
Reheating: When ready to enjoy again, reheat individual slices in the microwave for about 20-30 seconds or warm in the oven at 350°F (175°C) for a few minutes until heated through.

Expert Tips for Gingerbread Cake

Use Room Temperature Ingredients: Ensure all wet ingredients, like milk and egg, are at room temperature. This helps them blend smoothly for a light, airy Gingerbread Cake.
Avoid Overmixing: When combining wet and dry ingredients, mix just until blended. Overmixing can lead to a dense cake, which isn’t what you’re aiming for!
Choose Quality Molasses: For the best flavor, opt for high-quality molasses. It noticeably enhances the cake’s rich, spiced taste.
Check Baking Time Carefully: Start checking your cake for doneness at the lower end of the baking time. You want a clean toothpick without overbaking your Gingerbread Cake.
Experiment with Spices: Feel free to adjust spices according to your taste. Adding cardamom or nutmeg can create a delightful twist on the traditional flavor profile!

Make Ahead Options

This Warm Gingerbread Pudding Cake is a perfect recipe for busy home cooks looking to save time during the holiday season! You can prepare the cake batter up to 24 hours in advance by mixing the dry and wet ingredients separately, then combining them just before baking. Store the wet ingredients in the refrigerator to maintain freshness. Additionally, the pudding layer can be prepped one day ahead; simply mix the brown sugar and cornstarch, then combine with the melted butter and hot water before pouring over the cake batter when you’re ready to bake. When you’re ready to enjoy, just pour the pudding mixture over the batter and bake for a comforting dessert that tastes just as delicious as if it was made fresh that day!

What to Serve with Warm Gingerbread Pudding Cake with Caramel Sauce

The enchanting aroma of ginger and molasses is just the beginning—pair this delightful dessert with perfectly complementary sides for a memory-making feast.

Vanilla Bean Ice Cream: The creamy, cool ice cream beautifully contrasts the warm cake, enhancing the spiced flavors while delivering a luxuriously sweet bite.
Whipped Cream: Light and airy, this classic topping adds a touch of sweetness and richness, making every forkful of cake feel indulgent and comforting.
Fresh Pears: Sliced and lightly sautéed in butter, the pears offer a juicy freshness that cuts through the cake’s sweetness, creating a delightful balance on your plate. Their subtle cinnamon spice pairs just right!
Homemade Caramel Sauce: Drizzling extra caramel on top amplifies the indulgence. It deepens the dessert’s heartwarming flavors and adds that extra touch of elegance.
Spiced Nuts: A crunchy mix of roasted almonds or pecans, lightly spiced, adds a lovely texture contrast and elevates the cozy spiced theme of the cake.
Chai Tea: This aromatic drink complements the ginger and cinnamon, wrapping your meal in warmth. Serve it alongside the cake for a festive pairing that warms the soul.

Each of these suggestions adds another layer of flavor, ensuring your warm Gingerbread Pudding Cake is the centerpiece of an unforgettable holiday spread.

Gingerbread Cake Variations & Substitutions

Feeling creative in the kitchen? Let’s customize this delightful gingerbread cake to perfectly suit your taste buds and dietary needs!

Gluten-Free: Use a gluten-free flour blend to ensure everyone can savor this delicious cake without worry.
Dairy-Free: Substitute milk with almond or soy milk, and swap unsalted butter for coconut oil to maintain the cake’s moisture.
Sweetness Swap: Try using honey or agave syrup instead of molasses for a lighter sweetness that’s just as delightful. The change in flavor can be enchanting.
Spice It Up: Add a dash of cardamom or a pinch of allspice alongside the ginger and cinnamon to create a unique and aromatic twist!
Nutty Flavor: Replace the all-purpose flour with almond flour for a nuttier base. This will lend depth while slightly altering the texture.
Vegan Option: Use a flax egg (1 tablespoon flax meal + 3 tablespoons water) in place of the large egg. This simple swap keeps your cake light and fluffy.
Sauce Boost: Drizzle some caramel sauce or maple syrup over the warm cake as a finishing touch for an extra layer of flavor.
Topping Choices: Consider adding whipped coconut cream on top for a dairy-free indulgence that pairs beautifully with that gooey pudding layer.

Once you’ve enjoyed this cake, explore even more decadent desserts like our Blueberry Crumble Cheesecake or the mouthwatering Red Velvet Cheesecake Brownies to keep those sweet cravings satisfied!

Gingerbread Cake Recipe FAQs

How do I choose the right flour for my Gingerbread Cake?
Absolutely! For the best result, opt for a high-quality all-purpose flour or a trusted gluten-free flour blend if you’re catering to gluten-free eaters. When going gluten-free, be sure to select a blend designed for baking, which typically mimics the structure that all-purpose flour provides.

What’s the best way to store leftover Gingerbread Cake?
To store leftover Gingerbread Cake, cover it with foil and keep it at room temperature for up to 5 days to maintain its moistness. Alternatively, you can refrigerate it for up to 10 days—just make sure it’s tightly covered to prevent it from drying out. For more extended storage, freezing is an excellent option!

Can I freeze my Gingerbread Cake?
Very! To freeze your Gingerbread Cake, cut it into individual portions and place them in an airtight container or wrap tightly in plastic wrap, followed by foil. It will maintain its delightful flavor and texture for up to 4 months. When ready to enjoy, simply reheat in the microwave for about 20-30 seconds or in a preheated oven at 350°F (175°C) for a few minutes.

What should I do if my Gingerbread Cake turns out dense?
If your Gingerbread Cake is dense, the culprits might be overmixing or using cold ingredients. To maintain cake lightness, mix just until blended—no more! Additionally, ensure your wet ingredients (like milk and egg) are at room temperature. If you suspect overbaking, check for doneness with a toothpick a few minutes before the suggested baking time elapses.

Are there any dietary considerations I should keep in mind?
Absolutely! If you’re catering to specific dietary needs, consider using dairy-free milk (like almond or soy) and swapping butter for coconut oil. For a vegan option, replace the egg with a flax egg—mix 1 tablespoon of flax meal with 3 tablespoons of water and let it sit until thickened. Always check labels to avoid any allergens, especially for gluten-free options.

Can I modify the spices used in the Gingerbread Cake?
Very! Feel free to experiment with spices to suit your taste preferences. For instance, cardamom or additional nutmeg can add a unique flavor twist. Just remember that the balance of spices is key to achieving that cozy, warming aroma that’s characteristic of gingerbread treats!