This is the kind of cozy dessert that feels like a warm hug in a bowl.
It’s rich, gooey, full of warm spices, and topped with the silkiest toffee sauce that soaks into every bite.
The cake part has this deep gingerbread flavor and gets almost pudding-like in the center while still having a soft crumb around the edges.
If you’re craving something warm and comforting, or you’re hosting and want a dessert that’ll impress without being complicated — this is the one.
What You’ll Need
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp cloves
- ¼ tsp nutmeg
- ½ cup unsalted butter, softened
- ½ cup packed dark brown sugar
- 1 large egg
- ½ cup molasses
- ¾ cup milk
For the toffee sauce:
- ½ cup unsalted butter
- 1 cup packed dark brown sugar
- 1 cup heavy cream
- ¼ tsp salt
- 1 tsp vanilla extract
Why I Love This Recipe
This one takes me straight back to cold evenings around the holidays, when the smell of ginger and molasses would fill the whole house. My grandmother made a version of this every winter, but I added the toffee sauce because…why not? It just makes it dreamy.
- Deep, warm spice flavor with a soft, gooey center
- Toffee sauce soaks into the cake like magic
- It uses pantry ingredients — no hard-to-find stuff
- Can be made ahead and reheated without losing texture
- Crowd-pleaser every single time
Makes: 6 servings
Total Time: 50 minutes (20 minutes prep, 30 minutes bake)
Macros (Per Serving – Estimated)
- Calories: 480
- Carbs: 58g
- Fat: 25g
- Protein: 4g
- Sugar: 39g
- Fiber: 1g
Why This Recipe Works (Quick Science)
This cake is baked with both baking soda and baking powder to get the perfect balance of rise and texture. The molasses adds moisture and deep flavor, and when it bakes, it creates a slightly dense center that’s soft like a pudding. Pouring the hot toffee sauce over the warm cake lets it soak in just enough to make it rich but not soggy.
Common Mistakes
- Overmixing the batter: This can make the cake tough. Mix just until everything’s combined.
- Skipping the toffee sauce: It’s tempting to skip it, but don’t. The cake really comes alive with it.
- Overbaking: You want a gooey center. Start checking at 28 minutes — the edges should be firm, but the center soft.
- Not softening the butter: This helps the sugar cream properly for a light, tender crumb.
What to Serve With
- A scoop of vanilla ice cream
- Whipped cream
- A drizzle of extra toffee sauce
- A sprinkle of flaky sea salt if you like sweet-salty contrast
- Hot tea or spiced coffee on the side
FAQ
Can I make this gluten-free?
Yes! Swap the all-purpose flour with a 1:1 gluten-free blend.
Do I have to use molasses?
It’s the heart of the flavor. If needed, use a mix of dark corn syrup and brown sugar, but it won’t be quite the same.
How do I know it’s done?
Edges will look firm and slightly pulled away from the pan, but the center should still be soft.
Can I double the recipe?
Absolutely. Just bake in a 9×13-inch dish and increase baking time slightly (start checking at 35 minutes).
Substitutions and Variations
- Swap molasses with treacle if you have it
- Use coconut milk instead of dairy milk for a slight twist
- Add chopped pecans or crystallized ginger for texture
- Add orange zest to the batter for a holiday vibe
Tools Required
- 2 medium mixing bowls
- Whisk
- Hand or stand mixer
- 8×8-inch baking dish
- Saucepan
- Measuring cups and spoons
- Rubber spatula
Make Ahead Tips
- Bake the cake ahead and reheat slices in the microwave
- Toffee sauce can be made up to 3 days ahead — store in the fridge and warm before serving
- Batter can be mixed and chilled 1 day before baking
How to Make Gingerbread Pudding Cake with Toffee Sauce
Step 1: Mix dry ingredients
In a medium bowl, whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp ground ginger, 1 tsp cinnamon, ¼ tsp cloves, and ¼ tsp nutmeg.
Step 2: Cream butter and sugar
In a large bowl, beat ½ cup softened butter with ½ cup dark brown sugar until light and fluffy.
Step 3: Add egg and molasses
Add in 1 large egg and ½ cup molasses. Beat until fully combined and smooth.
Step 4: Add milk and dry ingredients
Alternate adding the dry ingredients and ¾ cup milk into the wet mixture, starting and ending with dry. Mix just until combined.
Step 5: Pour into baking dish
Grease an 8×8-inch baking dish and pour in the batter. Smooth the top with a spatula.
Step 6: Bake
Bake at 350°F (175°C) for 28–32 minutes until edges are firm and the center is soft but not jiggly.
Step 7: Make the toffee sauce
In a saucepan, melt ½ cup butter, then stir in 1 cup dark brown sugar, 1 cup heavy cream, ¼ tsp salt, and 1 tsp vanilla. Simmer for 5–6 minutes until smooth and slightly thickened.
Step 8: Serve warm
Cut cake into squares and serve warm in bowls. Pour warm toffee sauce over each piece before serving.
Leftovers and Storage
- Store leftover cake in the fridge (covered) for up to 4 days
- Reheat in microwave for 20–30 seconds
- Store sauce separately in a sealed jar in the fridge for up to 1 week
- Warm the sauce gently on the stove or microwave before serving
Let’s Bake This
I hope this gingerbread pudding cake becomes one of your favorites too. It’s cozy, comforting, and has just the right amount of sweetness to make a regular day feel special. Let me know how yours turned out in the comments — I’d love to hear if you made any changes or need help!
