Gingerbread Pudding Cake
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This Gingerbread Pudding Cake has quickly become one of my absolute favorite holiday desserts. It’s everything I love about cozy winter treats—spicy, warm, and comforting, with that rich toffee sauce that just melts in your mouth. I especially love how easy it is to pull together, with just a few simple ingredients that bring so much flavor. The combination of molasses, cinnamon, ginger, and cloves gives this cake that classic gingerbread vibe, while the date paste adds a surprising depth of sweetness. It’s the perfect dessert for those nights when you’re craving something sweet and festive without spending hours in the kitchen. And the best part? Once you pour that luscious toffee sauce over the cake and let it soak in, you’ve got a dessert that’s not only delicious but utterly irresistible. Whether you’re entertaining guests or just in need of some holiday comfort, this is the cake to make!
Why You’ll Love Gingerbread Pudding Cake
- Cozy Comfort: This Gingerbread Pudding Cake is the ultimate cozy dessert, with warm spices like cinnamon and ginger that fill your kitchen with the smell of the holidays. Perfect for chilly evenings when you want something comforting.
- Decadent Toffee Sauce: The rich, luscious toffee sauce poured over the cake soaks in and creates the most irresistible, gooey texture. It’s like a warm hug in every bite.
- Simple Ingredients, Big Flavor: You won’t need a ton of ingredients to make this dessert, yet it’s packed with flavor. It’s easy to make but still feels special and indulgent.
- Quick Prep Time: With just a 20-minute prep, you can get this cake in the oven and ready for dessert in no time. It’s perfect when you want a homemade treat without a ton of work.
- Impressive Yet Easy: This cake looks like it took hours to make but is surprisingly simple. It’s a showstopper for holiday gatherings or any time you want to impress without the stress.
Ingredients Needed To Make Gingerbread Pudding Cake
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Medjool dates, pitted and finely chopped
- Water
- Yogurt (vanilla or plain)
- GF flour or all-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Ground ginger
- Kosher salt
- Butter, at room temperature
- Light brown sugar, packed
- Granulated sugar
- Vanilla extract
- Buttermilk (or milk + white vinegar)
- Molasses
- Eggs
- Heavy cream
- Brown sugar
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Gingerbread Pudding Cake
- Preheat the oven and prepare your cake pan.
- Cook the dates with water until they form a paste.
- Cream together the butter, sugars, and other wet ingredients.
- Mix the dry ingredients together in a separate bowl.
- Combine the wet and dry ingredients until smooth.
- Pour the batter into the pan and bake until done.
- Make the toffee sauce by heating cream, sugar, molasses, and vanilla.
- Once the cake has cooled a bit, poke holes in it.
- Pour most of the toffee sauce over the cake and let it soak.
- Slice and serve with extra toffee sauce drizzled on top.
Commonly Asked Questions
Can I make the Gingerbread Pudding Cake ahead of time?
Yes! You can prepare the cake and the toffee sauce in advance, then store them separately. Once the cake has cooled, poke holes and pour the toffee sauce over it. Let it soak in before refrigerating. When you’re ready to serve, simply reheat the cake in the oven and drizzle with any remaining toffee sauce for that fresh-out-of-the-oven taste.
Can I use other types of dried fruit instead of dates?
While dates give the cake a naturally sweet flavor and unique texture, you can experiment with other dried fruits like figs or prunes if you’re looking for a different taste. Just keep in mind that the texture and flavor of the cake might vary slightly.
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How should I store leftovers?
To store leftovers, cover the cake tightly with plastic wrap or store it in an airtight container in the fridge. It’ll stay good for up to 3 days, but I bet it won’t last that long with how delicious it is!
Can I freeze this Gingerbread Pudding Cake?
Yes, you can freeze the cake, but I recommend freezing it without the toffee sauce. Wrap the cake tightly in plastic wrap and foil, and it’ll keep for up to 3 months. When ready to enjoy, thaw it in the fridge overnight, then heat it in the oven and pour the fresh toffee sauce over it.
How can I make the toffee sauce thicker or thinner?
If you prefer a thicker toffee sauce, you can cook it for a little longer, allowing it to reduce more. If you’d like it thinner, simply add a splash more cream to reach your desired consistency.
Is this recipe good for a crowd?
Absolutely! This Gingerbread Pudding Cake makes a large batch, so it’s perfect for serving at holiday gatherings or parties. The warm, cozy flavors always get rave reviews!
Gingerbread Pudding Cake
Equipment
- Medium stock pot
- Wooden spoon
- toothpick
- Measuring Cups
- Spoons
Ingredients
For the Cake
- 8 oz Medjool dates pitted and finely chopped
- 1 cup water
- 1/2 cup yogurt vanilla or plain
- 2 ½ cups 1.1 GF flour or all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp ground cloves
- 1 tsp ground ginger
- 1 tsp kosher salt
- 8 tbsp butter at room temperature
- ⅓ cup packed light brown sugar
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 1/2 cup buttermilk or 1/2 cup milk + 2 tsp white vinegar if dairy-free
- ½ cup molasses
- 2 eggs
For the Toffee Sauce
- 2 ½ cups heavy cream
- 2 tsp vanilla extract
- 2 tbsp molasses
- ⅔ cup brown sugar
Instructions
Step 1: Prepare the Cake
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch cake pan with nonstick baking spray.
- In a small pot, add water and chopped dates. Cook over medium-low heat, mashing with a wooden spoon until a paste forms, about 7-10 minutes.
- In a mixing bowl, cream together the butter, brown sugar, and granulated sugar. Mix in eggs one at a time, then add vanilla, molasses, yogurt, date paste, and buttermilk.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until smooth.
- Pour batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted comes out clean.
Step 2: Make the Toffee Sauce
- In a medium stock pot, combine heavy cream, vanilla, molasses, and brown sugar. Cook over medium heat, stirring continuously, until it turns a light golden color, about 10 minutes.
- Transfer to a bowl and let cool slightly.
Step 3: Assemble and Serve
- Once the cake is partially cooled, poke holes all over the top with a toothpick.
- Pour 3/4 of the toffee sauce over the cake, reserving the rest for drizzling when serving.
- Let the cake soak for 10 minutes, then slice, drizzle with the extra toffee sauce, and enjoy!
Nutrition
This Gingerbread Pudding Cake is hands down one of my go-to holiday desserts. It’s got that perfect balance of spice and sweetness, and the toffee sauce just takes it to a whole new level. Whether you’re making it for a crowd or just treating yourself, it’s a warm, comforting dessert that never disappoints. Trust me, it’ll become a holiday tradition in no time!
Can this recipe be halved? We’re a family of 2 and there’s a wee bit too much here, even for us 😉 It sounds devine!
absolutely!
So so delicious! Turned out perfectly. Cake is surprisingly light and all the flavours are so nice.
Can the cake be made ahead of time?
Yes! You can prepare the cake and the toffee sauce in advance, then store them separately. Once the cake has cooled, poke holes and pour the toffee sauce over it. Let it soak in before refrigerating. When you’re ready to serve, simply reheat the cake in the oven and drizzle with any remaining toffee sauce for that fresh-out-of-the-oven taste.