Gingerbread Pudding Cake Delight

This gingerbread pudding cake is magic on a winter evening with its warm spices and gooey pudding layer tucked beneath a delicate cakey top. Every bite tastes like the holidays and it always disappears quickly at our gatherings.

When I first made this cake I was amazed by how the hot apple cider transforms the entire pan into something you want to eat by the spoonful on a cozy night. My family started requesting it after sledding trips and now it is our cold weather tradition.

Ingredients

• All purpose flour: Creates the cake structure — look for unbleached for a tender crumb
• Baking powder: Ensures the cake rises evenly — check freshness by testing in warm water before baking
• Salt: Brings out the spice flavors — always use fine sea salt for best distribution
• Granulated sugar: Sweetens the cake — use organic if available for a light caramel touch
• Ground cinnamon: Gives depth and warmth — freshly ground is best if you have it
• Ground ginger: Adds iconic gingerbread heat — powdered ginger with no clumps makes blending easy
• Molasses: Delivers the signature rich color and flavor — use unsulfured and not blackstrap for balance
• Unsweetened applesauce: Keeps things moist and replaces part of the fat — choose one with no added sugar
• Vegetable oil: Gives tenderness — neutral oils such as canola work best
• Milk: Loosens the batter — go for any kind you have including non-dairy
• Vanilla extract: Rounds out every flavor — pure extract brings extra aroma
• Brown sugar: Creates sticky depth for the pudding layer — pack it tightly for correct measurement
• Apple cider: Transforms the cake with tart fruitiness — use fresh cold-pressed cider for the most vibrant flavor
• Water: Teams with cider for that signature pudding texture — filtered water keeps flavors clean

Step-by-Step Instructions

Gather and Preheat:

Start by preheating your oven to 350 F and lightly greasing your baking dish. This sets you up for easy cake release later.

Mix Dry Ingredients:

In a medium bowl whisk together the all-purpose flour, baking powder, salt, granulated sugar, cinnamon, and ginger. Make sure everything is blended thoroughly for even flavor.

Combine Wet Ingredients:

Take a separate large bowl and whisk together the unsweetened applesauce, milk, vegetable oil, molasses, and vanilla extract. Whisk until the mixture is silky and emulsified. The aroma alone will make your kitchen smell like the holidays.

Combine Wet and Dry:

Now stir the dry mixture into the wet using a gentle hand. Do not overmix or your cake will toughen. Once combined, the batter should be thick and shiny.

Assemble in Pan:

Pour the batter into your prepared baking dish and smooth the top with a spatula. Ensure it fills the corners for even baking.

Prepare Topping:

In another bowl stir together the brown sugar, granulated sugar, and extra cinnamon. Sprinkle this mixture evenly all over the batter surface. This is crucial for the pudding effect, so do not skip or skimp the topping.

Add Liquid Layer:

Carefully pour the apple cider and water right over the sugar topping. Do not stir or mix at this stage. Even if it looks strange, this step creates the gooey base during baking.

Bake the Cake:

Slide the dish into the oven and bake for about forty minutes. The top should be set and slightly puffed. The middle will look golden brown and the pudding beneath will bubble up around the edges.

Rest and Serve:

Let the cake cool for five to ten minutes to help the pudding set slightly before you scoop and serve. Each portion will have cake on top and molten pudding underneath.

Pin it

I am hooked on the combination of molasses and apple cider together. They make the whole house smell like you are baking at a country inn. Honestly, my favorite memory is watching my nieces sneak extra bites from the baking dish because the pudding part was so addicting.

Storage Tips

Once cool, cover leftovers tightly with foil or transfer to an airtight container. Keep at room temperature for up to two days, or refrigerate for up to five days. If you want to reheat, just warm individual servings in the microwave for about thirty seconds until steamy.

Ingredient Substitutions

You can swap in white whole wheat flour for half the white flour for a boost of fiber. If you do not have apple cider, try using pear juice or even apple juice, though cider gives the richest result. For a vegan version, use plant-based milk and be sure your sugar is certified vegan. Friendly oils like melted coconut oil can be used but will change the flavor slightly.

Serving Suggestions

This cake is pure happiness with a scoop of vanilla ice cream or softly whipped cream. For a brunch spread, spoon it into small ramekins and crown each with a dollop of Greek yogurt. Sprinkle a little extra cinnamon on top for a toasty finish. Leftovers also make a unique breakfast treat warmed up next to your morning coffee.

Cultural and Historical Context

Gingerbread tradition runs deep through Europe, especially at the holidays. Pudding cakes date back to early American cooks who found clever ways to make simple ingredients impressive. Molasses was once the kitchen sweetener of choice, making desserts like this feel nostalgic and cozy even today.

Pin it

One of the best parts of this gingerbread pudding cake is the way it brings everyone together. No matter how cold the weather gets, sharing a big warm pan of this after dinner turns any night into a special occasion. Bake it once and it will become your own seasonal tradition.

Frequently Asked Questions

→ What makes the cake moist and pudding-like?

A combination of applesauce, molasses, and the pour-over apple cider topping keeps the cake extra moist, creating a soft pudding layer beneath the cake's surface.

→ Can I substitute apple cider with another liquid?

Apple juice can be used as a substitute, but avoid apple cider vinegar for flavor balance. The cider adds a gentle fruitiness that complements the spices.

→ What is the best way to serve this dessert?

Serve warm, straight from the baking dish. Top with whipped cream or a scoop of vanilla ice cream for added richness.

→ Is fresh ginger recommended instead of ground?

Ground ginger offers even spice in the batter, but a touch of fresh grated ginger can be added for extra zing if desired.

→ How can I store leftovers?

Cover and refrigerate leftovers for up to three days. Warm individual portions in the microwave before enjoying again.