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- 1 cup all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 2 teaspoons ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 3/4 cup brown sugar, tightly packed - 2 large eggs - 1/2 cup unsulfured molasses - 1/2 cup whole milk - 1/2 cup pecans, roughly chopped (optional) - 1/2 cup unsalted butter - 1 cup brown sugar, packed - 1 cup heavy cream - 1 teaspoon pure vanilla extract Gathering these ingredients is the first step to making this cake. Each one plays a key role in the flavor and texture. The spices like ginger, cinnamon, and nutmeg bring warmth and a festive feel. The molasses adds deep sweetness and moisture. Brown sugar gives the cake a lovely caramel touch. Using unsalted butter helps control the salt levels. For the toffee sauce, the mix of butter, brown sugar, and cream creates a rich topping. The vanilla extract adds a hint of sweetness that complements the cake. Remember to check your pantry for these items. You might have some already! {{ingredient_image_2}} Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan well. This helps the cake come out easily after baking. In a medium bowl, whisk together: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 2 teaspoons ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/2 teaspoon salt Make sure to mix these dry ingredients well. Set the bowl aside for later. In a large bowl, use an electric mixer to beat together: - 1/2 cup unsalted butter, softened - 3/4 cup brown sugar Mix until the mixture is fluffy and light. This step is key for a good texture. Add 2 large eggs to the butter-sugar mix, one at a time. Mix well after each egg. Then, pour in 1/2 cup of unsulfured molasses. Continue mixing until it is smooth and well combined. Gradually add the dry mixture to the wet mix. Alternate with: - 1/2 cup whole milk Stir gently until just combined. If you like, fold in 1/2 cup of roughly chopped pecans at this stage. Pour the batter into the prepared pan. Smooth the top with a spatula. Bake for 30-35 minutes. Use a toothpick to check if it’s done. If it comes out clean, it's ready! Let it cool in the pan for 10 minutes before transferring to a wire rack. While the cake cools, prepare the toffee sauce. In a medium saucepan over medium heat, mix together: - 1/2 cup unsalted butter - 1 cup packed brown sugar - 1 cup heavy cream Stir constantly until the sugar dissolves and the mix bubbles. Lower the heat and let it simmer for 5-7 minutes until it thickens. Remove from heat and mix in 1 teaspoon of pure vanilla extract. Slice the gingerbread pudding cake into pieces. Drizzle warm toffee sauce over each slice. For a beautiful touch, serve on white plates and sprinkle with powdered sugar. A dollop of whipped cream adds a nice finish. Enjoy every bite! Avoid overmixing your batter. If you mix too much, your cake can become tough. Always measure your ingredients accurately. A little too much flour can lead to a dry cake. Use a kitchen scale or measuring cups for the best results. To add more flavor, try using extra spices. A pinch of ground cardamom can bring warmth. You can also add a splash of vanilla or almond extract. These small changes can make a big difference in taste. Make sure your oven is at the right temperature. An oven thermometer can help with accuracy. Bake your cake for the right amount of time. Check for doneness with a toothpick. If it comes out clean, your cake is ready. Pro Tips Use Fresh Spices: For the best flavor, use fresh ground spices instead of pre-ground. This enhances the warmth and aroma of your gingerbread pudding cake. Check for Doneness: Instead of relying solely on the baking time, use a toothpick to test for doneness. It should come out clean or with a few moist crumbs, but not wet batter. Make Ahead: You can prepare the cake batter ahead of time and refrigerate it for up to 24 hours. Just bring it back to room temperature before baking for even results. Serve with Ice Cream: For an indulgent twist, serve slices of the gingerbread pudding cake with a scoop of vanilla or caramel ice cream alongside the toffee sauce. {{image_4}} You can easily swap regular flour for gluten-free flour. Try a blend for the best results. For a dairy-free option, use almond milk or coconut milk instead of whole milk. This keeps the cake moist and delicious. Add a twist to your gingerbread pudding cake by mixing in citrus zest. Lemon or orange adds a fresh taste. You can also fold in chocolate chips for a rich surprise. Both options give the cake a unique flair. If you want to change up the toffee sauce, consider using caramel sauce. It adds a sweet, buttery flavor. Vanilla sauce is another great choice. Each topping brings a different taste, allowing you to customize your dessert experience. To keep your gingerbread pudding cake fresh, cover it well. Use plastic wrap or place it in an airtight container. Store it in the fridge for up to three days. This keeps the cake moist and tasty. If you want it to last longer, consider freezing it. To freeze the cake, first let it cool completely. Wrap individual slices tightly in plastic wrap. Place them in a freezer bag or airtight container. This helps prevent freezer burn. You can also freeze the toffee sauce. Store it in a separate container. It can last in the freezer for up to two months. When you’re ready to enjoy your cake again, take it out of the fridge. Let it sit at room temperature for about 30 minutes. For the best texture, reheat it in the oven. Preheat the oven to 350°F and warm the cake for about 10 minutes. For the toffee sauce, heat it in a small saucepan over low heat. Stir until it's warm and smooth. Enjoy the warm flavors of your gingerbread pudding cake! Yes, you can use whole wheat flour. It adds a nutty flavor. For gluten-free options, try almond flour or a gluten-free blend. These will change the cake's texture but still taste great. You can store the gingerbread pudding cake for up to three days in the fridge. Keep it covered to maintain its moistness. If you freeze it, it can last for up to three months. Just make sure to wrap it well to avoid freezer burn. Absolutely! You can prepare the cake batter a day before. Just store it in the fridge. You can also make the toffee sauce ahead of time and reheat it. This lets you enjoy more time with your guests! This blog post covers all you need for making gingerbread pudding cake and toffee sauce. You learned about the essential ingredients and how to combine them step by step. I shared tips to avoid common baking mistakes and offered tasty variations to suit your needs. You also got helpful storage and reheating tips. Baking should be fun and creative, so don’t hesitate to make this recipe your own. Enjoy every bite and happy baking!

Gingerbread Pudding Cake with Luxurious Toffee Sauce

A warm and comforting gingerbread pudding cake topped with a rich toffee sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened to room temperature
  • 0.75 cup brown sugar, tightly packed
  • 2 large eggs
  • 0.5 cup unsulfured molasses
  • 0.5 cup whole milk
  • 0.5 cup pecans, roughly chopped (optional)
  • 0.5 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Generously grease and flour a 9-inch round cake pan to ensure easy removal after baking.
  • In a medium mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt. Set this mixture aside for later use.
  • In a large mixing bowl, use an electric mixer to cream the softened butter and packed brown sugar together until the mixture is light and fluffy—this should take about 3-4 minutes.
  • Next, add the eggs to the butter-sugar mixture one at a time, mixing well after each addition. Then, pour in the molasses, continuing to mix until everything is well combined.
  • Gradually incorporate the dry ingredient mixture into the wet mixture, alternating with the whole milk. Stir gently until just combined. If you’re using chopped pecans, fold them in gently during this step.
  • Pour the gingerbread batter into the prepared cake pan, smoothing the top with a spatula. Place it in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a wire rack to cool completely.
  • While the cake is cooling, prepare the toffee sauce. In a medium saucepan over medium heat, combine the unsalted butter, packed brown sugar, and heavy cream. Stir continuously until the sugar is fully dissolved and the mixture begins to bubble. Reduce heat and let it simmer gently for 5-7 minutes until it thickens slightly. Remove the saucepan from heat and stir in the pure vanilla extract for added flavor.
  • Slice the gingerbread pudding cake and drizzle generously with the warm toffee sauce. This dessert is best enjoyed immediately to fully appreciate its warm and comforting flavors!

Notes

For an elegant presentation, serve each slice on a pristine white plate and garnish with a light dusting of powdered sugar and a handful of extra pecans. Add a dollop of whipped cream for a luxurious touch.
Keyword gingerbread, pudding cake, toffee sauce