Name: Gingerbread Pudding Cake
Prep time: 20 min
Cook time: 50 min
Total time: 80 min
Ingredients: 1 cup Medjool Dates (Consider figs or prunes as alternatives.); 1 cup Water (No substitutions needed.); 1 cup Yogurt (Substitute with non-dairy yogurt for dairy-free.); 2 cups Flour (Can be substituted with gluten-free flour.); 1 tbsp Baking Powder; 1 tsp Baking Soda; 1 tsp Spices (Cinnamon, Nutmeg, Cloves, Ginger) (Adjust spice quantities to taste.); 1/2 tsp Kosher Salt; 1/2 cup Butter (Substitute with dairy-free butter for dairy-free.); 3/4 cup Brown Sugar (Adjust to suit your sweet tooth.); 1/4 cup Granulated Sugar (Adjust the ratio with brown sugar if desired.); 1 tsp Vanilla Extract (Use pure extract for best taste.); 1 cup Buttermilk (Substitute with milk and vinegar mix for non-dairy.); 1/2 cup Molasses (Do not substitute for authentic flavor.); 2 large Eggs (Can be substituted with flaxseed meal for a vegan option.); 1 cup Heavy Cream (Substitute with half-and-half or non-dairy cream.); 1 cup Brown Sugar (Adjust according to sweetness preference.); 1 tsp Vanilla Extract (Try using high-quality pure vanilla extract.); 1/4 cup Molasses (Crucial for that decadent flavor in the sauce.)

As I pulled a warm, spiced aroma from the oven, I couldn’t help but smile. This Gingerbread Pudding Cake is a delightful reminder of the cozy holiday season, capturing the essence of cherished gatherings and comforting moments. With a moist, tender texture and a rich toffee sauce that pours over each slice, it’s sure to be a hit at any table. Plus, it boasts a quick prep time of just 20 minutes, making it perfect for those busy days when you want to create something homemade without the stress. Whether you’re looking for a comforting dessert to savor solo or an impressive treat to share with loved ones, this cake has you covered. Curious is what’s in store as we dive into this recipe together?

What Makes This Cake So Special?

Comforting flavors combine in this Gingerbread Pudding Cake, offering a warm embrace of spices that evoke holiday spirit. Quick prep means you can whip it up in just 20 minutes, making it a hassle-free choice for your festive gatherings. Versatile options allow you to customize the recipe with dairy-free and gluten-free alternatives, accommodating all dietary preferences. Decadent toffee sauce drizzled over each slice adds an indulgent touch, turning dessert into a mouthwatering experience. For an extra festive treat, serve it alongside a scoop of vanilla ice cream and enjoy a delightful contrast of flavors. If you’re eager for more delicious dessert inspiration, check out my Moist Strawberry Shortcake or Blueberry Cream Cheese Crumb Cake recipes!

Gingerbread Pudding Cake Ingredients

• Perfect for a cozy holiday dessert!

For the Batter

Medjool Dates – Adds natural sweetness and moisture; consider figs or prunes as alternatives for a different flavor profile.
Water – Used to cook and create date paste; no substitutions needed.
Yogurt – Provides moisture and tenderness; substitute with non-dairy yogurt for a dairy-free option.
Flour – Essential for structure; can be substituted with gluten-free flour if needed.
Baking Powder – Acts as a leavening agent for rise and lightness.
Baking Soda – Complements baking powder to ensure the cake rises perfectly.
Spices (Cinnamon, Nutmeg, Cloves, Ginger) – Contribute a warm gingerbread flavor; adjust spice quantities to taste.
Kosher Salt – Enhances overall flavor for a balanced sweetness.
Butter – Adds richness; can be substituted with dairy-free butter for a dairy-free cake.
Brown Sugar – Provides deep sweetness and moisture balance; adjust to suit your sweet tooth.
Granulated Sugar – Adds sweetness; you can tweak the ratio with brown sugar if desired.
Vanilla Extract – Enhances flavor; use pure extract for the best taste.
Buttermilk – Adds tang and moisture; substitute with a milk and vinegar mix for a non-dairy option.
Molasses – A key flavor for gingerbread; do not substitute it for authentic flavor.
Eggs – Provides structure; can be substituted with flaxseed meal for a vegan option.

For the Toffee Sauce

Heavy Cream – Used to create the creamy toffee sauce; substitute with half-and-half or a non-dairy cream for a lighter version.
Brown Sugar (for sauce) – Adds sweetness and depth; use less or more depending on your sweetness preference.
Vanilla Extract (for sauce) – Enhances flavor; try using high-quality pure vanilla extract.
Molasses (for sauce) – Adds richness and complexity; crucial for that decadent flavor in the sauce.

These Gingerbread Pudding Cake ingredients will create a sweetheart of a dessert that’s sure to warm hearts and bellies alike!

Step‑by‑Step Instructions for Gingerbread Pudding Cake

Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). While the oven warms up, prepare a 9×13-inch cake pan by greasing it with butter or non-stick spray to ensure your Gingerbread Pudding Cake releases easily after baking. Once greased, set the pan aside and get ready for the next steps.

Step 2: Cook the Dates
In a medium saucepan, combine pitted and chopped Medjool dates with enough water to cover them. Cook over medium heat for about 7-10 minutes, stirring occasionally until the dates soften and form a paste-like consistency. When the mixture reaches a thick, sticky paste, remove it from the heat and let it cool slightly.

Step 3: Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes. Then, incorporate the eggs one at a time, mixing well after each addition, followed by the vanilla extract, molasses, yogurt, and the cooled date paste until fully combined and smooth.

Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, spices (cinnamon, nutmeg, cloves, and ginger), and kosher salt. Be sure to blend the dry ingredients evenly to distribute the leavening agents and spices. This mixture will help to create a beautifully risen and aromatic Gingerbread Pudding Cake.

Step 5: Combine Mixtures and Prepare for Baking
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a dense cake. Once the batter is smooth, pour it into the prepared cake pan, spreading it evenly to ensure uniform baking.

Step 6: Bake the Cake
Place the filled cake pan in the preheated oven and bake for 45-50 minutes. Keep a close eye as it approaches the end of the baking time; the cake is ready when a toothpick inserted into the center comes out clean. The edges should pull away slightly from the pan, giving you a lovely, golden brown appearance.

Step 7: Prepare the Toffee Sauce
While the Gingerbread Pudding Cake is baking, prepare the decadent toffee sauce. In a saucepan, combine heavy cream, brown sugar, vanilla extract, and molasses over medium heat. Stir continuously for about 10 minutes until the mixture thickens and turns a rich golden color, then remove it from the heat.

Step 8: Soak the Cake
Once the cake is out of the oven, let it cool for a few minutes before using a skewer or toothpick to poke holes all over the top. This step allows the toffee sauce to soak into the cake. Pour about 3/4 of the warm toffee sauce over the cake, ensuring it seeps into the holes for maximum flavor.

Step 9: Let it Set and Serve
Allow the Gingerbread Pudding Cake to sit for 10 minutes so the toffee sauce can work its magic. Slice the cake into squares and serve warm, drizzled with the remaining toffee sauce for an indulgent touch. Enjoy the cozy flavors and spiced aroma with each mouthwatering bite.

How to Store and Freeze Gingerbread Pudding Cake

Fridge: Store the Gingerbread Pudding Cake tightly wrapped in plastic wrap or in an airtight container for up to 3 days. Reheat in the microwave to restore its moisture.

Freezer: Freeze the unsoaked Gingerbread Pudding Cake tightly wrapped in foil or plastic wrap for up to 3 months. To serve, thaw in the fridge overnight and then reheat before enjoying.

Toffee Sauce: Store any leftover toffee sauce in the refrigerator in a sealed container for up to a week. Reheat gently on the stovetop or in the microwave before drizzling over cake.

Make-Ahead Tip: The cake can be baked in advance; simply soak it with the toffee sauce before serving for optimal flavor infusion.

Gingerbread Pudding Cake Variations

Get ready to transform your Gingerbread Pudding Cake into a delightful treat tailored just for you!

Dairy-Free: Substitute yogurt with non-dairy yogurt and butter with dairy-free alternatives for a cake everyone can enjoy.
Gluten-Free: Use a 1:1 gluten-free flour blend in place of regular flour to ensure everyone can savor each moist slice.
Nutty Addition: Fold in your favorite chopped nuts, like pecans or walnuts, for added crunch and a lovely texture contrast.
Chocolate Twist: Mix in semi-sweet chocolate chips to the batter for an indulgent chocolate-gingerbread fusion.
Spiced Up: Add cayenne pepper or black pepper for a subtle heat that elevates the flavors to new spicy heights.
Fruity Delight: Incorporate dried cranberries or raisins for a burst of sweetness and a chewy texture, perfect for the holidays.
Vanilla Cream: Top your cake with a swirl of whipped cream infused with vanilla extract for an extra decadent dessert experience.
Soaked Surprise: For an even richer texture, consider soaking each layer of the cake in a spiced syrup made from apple cider before adding the toffee sauce.

These variations are designed to inspire and delight—feel free to mix and match! And if you’re in the mood for more delightful dessert ideas, explore my Lemon Cream Cake or indulge in the sweet richness of my Churro Cheesecake Indulge. Enjoy your baking adventures!

Expert Tips for Gingerbread Pudding Cake

Avoid Overmixing: When combining wet and dry ingredients, mix gently to keep the cake light and fluffy. Overmixing can lead to a dense texture.
Use Fresh Spices: Freshly ground spices can enhance the flavor profile of your Gingerbread Pudding Cake. Check the expiration dates on your spices for the best taste.
Oven Thermometer: To ensure perfect baking, use an oven thermometer. Home ovens can often be off by more than a few degrees, impacting your cake’s rise.
Poke Holes Generously: Don’t skimp on poking holes in your cake before adding the toffee sauce. This allows for maximum flavor infusion and moisture retention.
Toffee Sauce Thickness: For a thicker sauce, let it simmer longer on the stove. The difference in consistency can elevate your cake presentation and taste.
Serve Warm: For the best experience, enjoy your Gingerbread Pudding Cake warm. It pairs beautifully with ice cream or whipped cream for an added layer of comfort.

What to Serve with Gingerbread Pudding Cake

Indulging in a slice of this warm, spiced cake creates a comforting moment that pairs beautifully with delightful accompaniments.

Vanilla Ice Cream: The creamy sweetness melts into the warm cake, balancing flavors and elevating your dessert experience to a new level.
Whipped Cream: A cloud-like dollop adds airy texture, enhancing the cake’s richness and providing a light contrast to the dense pudding layers.
Spiced Hot Cider: Sipping on this warm, aromatic drink brings out the cake’s spices, creating a cozy atmosphere that’s perfect for chilly evenings.
Caramel Sauce: A drizzle of rich caramel intensifies the sweetness of the cake, adding a luxurious touch that will have everyone going back for seconds.
Fresh Berries: A sprinkle of seasonal berries enhances the dish with a tangy freshness, brightening the overall flavor profile and offering a lovely color contrast.
Chai Tea: The warm spices in chai beautifully complement the flavors of the cake, turning your dessert into a comforting experience perfect for lingering evenings.
Chocolate Ganache: For chocolate lovers, a silky ganache adds rich decadence, inviting a luxurious twist to the already delightful gingerbread flavors.

These pairing suggestions create a delightful culinary experience that perfectly complements your Gingerbread Pudding Cake!

Make Ahead Options

These Gingerbread Pudding Cakes are perfect for busy home cooks who want to prepare ahead of time! You can make the cake itself up to 3 days in advance and store it tightly covered in the refrigerator. To ensure optimal flavor, wait to soak the cake in the toffee sauce until just before serving. The toffee sauce can also be made up to 24 hours ahead and refrigerated; simply reheat gently on the stove to restore its silky texture. When ready to serve, slice the cake, pour the warm toffee sauce over, and enjoy restaurant-quality results with minimal effort!

Gingerbread Pudding Cake Recipe FAQs

How do I choose ripe Medjool dates?
Look for soft, plump Medjool dates that have a slightly glossy skin. Avoid those with dark spots all over, as they may be too dry or past their prime. Fresh dates should feel sticky to the touch and have a sweet aroma.

What is the best way to store Gingerbread Pudding Cake?
Store your Gingerbread Pudding Cake tightly wrapped in plastic wrap or in an airtight container in the fridge for up to 3 days. Reheating it in the microwave helps restore moisture and warmth, making it just as delightful as when it was freshly baked.

Can I freeze Gingerbread Pudding Cake?
Absolutely! To freeze, wrap the unsoaked Gingerbread Pudding Cake tightly in foil or plastic wrap and store it in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw in the fridge overnight and reheat before serving for the best texture and flavor.

What if my cake is too dense?
If your Gingerbread Pudding Cake turns out too dense, it’s likely due to overmixing the batter. For future batches, mix the wet and dry ingredients gently until just combined. Ensure that your oven’s temperature is accurate, as this also affects the rise. Using an oven thermometer can really help!

Are there any dietary considerations for this cake?
Yes! This recipe can easily be adapted for various dietary needs. For a gluten-free option, simply substitute regular flour with a gluten-free blend. To keep it dairy-free, use non-dairy yogurt, butter, and cream alternatives. Additionally, eggs can be replaced with flaxseed meal mixed with water for a vegan version.

How do I store leftover toffee sauce?
Store any leftover toffee sauce in a sealed container in the fridge for up to a week. Reheat it gently on the stovetop or in the microwave before drizzling it over your cake for that decadent touch.