There’s something magical about the aroma of warm spices drifting through the kitchen. Cinnamon, ginger, nutmeg, and cloves all have a way of turning an ordinary day into a cozy celebration. That’s exactly the feeling this Gingerbread Pudding Cake delivers—a nostalgic, comforting dessert that blends the softness of gingerbread with the indulgent richness of a warm toffee-soaked pudding.
This isn’t just a cake; it’s an experience. It’s the kind of dessert that reminds you of holiday gatherings, chilly evenings at home, and the joy of sharing something homemade. The combination of warm spices, sticky-sweet molasses, and silky toffee sauce creates a dessert that hits every note—sweet, spiced, moist, and luxuriously rich.
What makes this recipe truly special is the unexpected addition of Medjool dates, which melt into a luscious paste and bring natural sweetness and depth to the cake. Once baked, the cake is bathed in a warm toffee sauce that soaks into every crevice, transforming it into a pudding-like treat. Pair it with whipped cream or vanilla ice cream, and you’ve got a dessert that instantly becomes the star of the table.
Recipe Overview
This Gingerbread Pudding Cake combines traditional gingerbread flavors with a silky, sticky toffee-inspired sauce. A tender spiced cake infused with dates is baked until golden, poked with holes, and soaked in a warm molasses-vanilla cream sauce, creating a pudding-like texture that’s rich, moist, and irresistible.
Ingredients & Instructions
Below is a complete breakdown of the ingredients and step-by-step instructions, plus extra tips to help you get the perfect pudding cake every time.
Ingredients
For the Cake:
- 8 oz Medjool dates, pitted and finely chopped
- 1 cup water
- ½ cup yogurt
- 2 ½ cups flour
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ½ tsp cloves
- 1 tsp ground ginger
- 1 tsp kosher salt
- 8 tbsp butter, room temperature
- ⅓ cup light brown sugar
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- ½ cup buttermilk (or milk + vinegar)
- 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
Step-by-Step Instructions
1. Prepare the Date Paste
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
In a small saucepan, combine the chopped dates and water, simmering until the dates soften. Use a fork or spoon to mash them into a thick paste. Set aside to cool.
Tip: If your dates are a bit firm, soak them in hot water for 10 minutes before simmering.
2. Make the Gingerbread Batter
In a large mixing bowl, cream the butter with the light brown sugar and granulated sugar until fluffy. Add the eggs one at a time, mixing thoroughly after each.
Blend in the vanilla extract, molasses, yogurt, date paste, and buttermilk.
In a separate bowl, whisk together the flour, baking powder, baking soda, and all the warm spices—cinnamon, nutmeg, cloves, ginger—and the salt.
Add the dry mixture into the wet mixture, stirring until smooth and no pockets of flour remain. Avoid overmixing to keep the cake tender.
3. Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
Tip: All ovens vary—check at the 30-minute mark to avoid overbaking.
4. Prepare the Toffee Sauce
While the cake bakes, make the sauce.
In a medium saucepan, warm the heavy cream, vanilla, molasses, and brown sugar over medium heat, stirring frequently.
Simmer gently until the mixture turns light golden and thickens slightly—about 8–10 minutes.
Let it cool for a few minutes so it’s warm but not bubbling when poured over the cake.
5. Assemble the Pudding Cake
When the cake is done, use a skewer or fork to poke holes all over the surface. Pour most of the warm toffee sauce over the cake. Allow it to soak for at least 10–15 minutes.
Slice the cake and serve each piece drizzled with the remaining toffee sauce. Top with whipped cream or ice cream for extra indulgence.
Cooking Tips & Variations
1. Add Texture
Sprinkle chopped pecans or walnuts into the batter or over the top after baking for a delightful crunch.
2. Boost the Spice
Love bold flavor? Add ½ teaspoon extra ginger or a pinch of allspice for another layer of warmth.
3. Make It Dairy-Free
Swap butter for vegan butter, yogurt for coconut yogurt, and cream for coconut cream.
The molasses and spices still shine beautifully.
4. Create a Caramelized Top
Broil the cake for 1–2 minutes after pouring the sauce for a slightly crisp, brûléed finish.
5. Serve as Mini Cakes
Bake in ramekins for individual puddings—perfect for dinner parties.
Storage & Serving Suggestions
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze slices for up to 3 months. Thaw overnight before reheating.
Reheating
Warm in the microwave for 20–30 seconds or in the oven at 300°F for 10 minutes. Add extra sauce if reheating becomes dry.
Serving Ideas
- Vanilla ice cream (classic pairing)
- Fresh whipped cream
- A drizzle of warm caramel
- A dusting of powdered sugar for presentation
This dish shines whether served warm or room temperature, making it perfect for gatherings or quiet evenings.
Gingerbread Pudding Cake is everything a comforting dessert should be—warm, fragrant, soft, and delightfully rich. Whether you’re making it for the holidays or simply craving something soul-soothing, this cake delivers every time. The combination of spices, molasses, dates, and toffee sauce creates an unforgettable dessert that feels both nostalgic and luxurious.
Light some candles, grab a warm plate, and savor every bite of this cozy treat. Would you like to explore a variation with caramel or perhaps a chocolate twist next?
FAQs
1. Can I use regular dates instead of Medjool?
Yes—just ensure they’re soft. Soak them briefly if needed.
2. Can I reduce the sweetness?
Cut the brown sugar in the cake by ¼ cup and the sauce by a few tablespoons.
3. What if I don’t have molasses?
Use dark corn syrup or maple syrup, though the flavor won’t be as rich.
4. Can I make the sauce ahead of time?
Absolutely. Reheat gently before pouring over the cake.
5. Can I add fruit?
Pears or chopped apples simmered with the dates add a delicious fall twist.
A rich and comforting Gingerbread Pudding Cake made with warm spices, dates, molasses, and a silky toffee sauce. Perfect for holidays and cozy gatherings—moist, flavorful, and irresistibly indulgent. Would you enjoy trying a spiced caramel drizzle version sometime?