Gingerbread Pudding Cakes

Gingerbread pudding cakes are the ultimate Christmas dessert, or just a dessert you want to indulge in anytime you want! They’re loaded with rich gingerbread spices, a gooey center, and crispy baked tops that are dusted with powdered sugar and served in adorable ramekins.

Gingerbread pudding cakes on decorative napkins with Christmas decoration in the background.

These gingerbread pudding cakes combine the best of classic gingerbread and ginger cake into one irresistible holiday dessert. Serve each cake with a scoop of vanilla ice cream or whipped cream! This is definitely one of my most favorite gingerbread dessert recipe to make.

If you love gingerbread flavor in your baked treats, be sure to try Gingerbread Cheesecake, Gingerbread Loaf, and Spiced Gingerbread Cookies!

Overhead view of gingerbread pudding cake, wire cooling rack and extra pudding cakes beneath.

🌟 WHY I LOVE GINGERBREAD PUDDING CAKES

If you love lava cakes like this Pumpkin Lava Cake and Instant Pot Lava Cake, then you’ll adore these gingerbread pudding cakes. These types of desserts all have that gooey center, which is also why this holiday recipe is referred to as pudding cake.

Baking these gingerbread pudding cakes in single ramekins provides you with the option of serving them as is. It’s convenient and super cute!

If you’re a lover of gingerbread dessert recipes, then these gingerbread pudding cakes are going to be a winner over Christmas and the holiday season, and beyond! They’re sweet, spicy, comforting, and easy to make!

🍽 KEY INGREDIENTS

Gingerbread pudding cakes on a marble countertop.

Spices: Like any gingerbread recipe, these treats are all about the classic gingerbread flavor from the combination of ginger, cinnamon, all-spice, and nutmeg!
Mild molasses: This adds a depth of flavor and load of moisture. I don’t recommend Blackstrap molasses as the taste is too harsh for these cakes.
Topping: I sprinkle packed brown sugar over the tops of each pudding cake, followed by melted butter and water.

Swaps

Flour – This recipe calls for all-purpose flour. Use gluten-free flour, such as Bob’s Red Mill, for dietary purposes.

Sugar – Brown sugar can be used instead of granulated sugar.

πŸ₯£ EQUIPMENT

You’ll need 6 ramekins (or oven-proof tea cups of similar size), a medium mixing bowl, separate small mixing bowl, whisk, and rubber spatula.

Overhead view of gingerbread pudding cakes on decorative napkins on a wire rack.

πŸ”ͺ HOW TO MAKE

These moist and spicy gingerbread pudding cakes offer individual holiday desserts, perfect for hosting dinner parties during the festive season. Here’s everything you need to know, including my step-by-step instructions and helpful cooking tips.

Preparations

Preheat the oven to 350Β°F and grease the ramekins.

Cooking Instructions

Step 1
Combine the butter and granulated sugar in a mixing bowl. Add egg and mix.

Mixing bowl with rubber spatula and melted butter and sugar mixture.

Step 2
Add the water and molasses mixture and the dry ingredients. Whisk to a smooth consistency.

Bowl with gingerbread pudding cake batter and whisk.

Step 3
Pour the gingerbread cake batter into the prepared ramekins.

Ramekins on a baking sheet filled with gingerbread pudding cake batter.

Step 4
Sprinkle brown sugar over the tops of each ramekin and gently pour the mixture of water and melted butter. Bake for about 35 minutes or until the tops have cracked and an inserted toothpick comes out clean.

πŸ’­ COOKING TIPS

Make sure to grease the inside of each ramekin with non-stick cooking spray in case you want to remove these cakes from the ramekins for serving without them sticking to the edges.

These gingerbread pudding cakes are best served warm!

Other delicious add-ins to this Christmas dessert could include chopped pecans.

Overhead view of gingerbread pudding cakes in ramekins on a wire rack.

πŸ₯— WHAT TO SERVE WITH GINGERBREAD PUDDING CAKES

These gingerbread pudding cakes can be served in their ramekins or scooped out into dessert bowls.

Ice Cream or Whipped Cream

They are delicious with a scoop of vanilla ice cream or a dollop of whipped cream!

πŸ™‹ FREQUENTLY ASKED QUESTIONS

IS THERE A DIFFERENCE BETWEEN GINGERBREAD AND GINGER CAKE?

Yes, there is. Gingerbread contains more complex flavors, such as ginger, molasses, cinnamon, nutmeg, and all-spice, while ginger cake primarily highlights the flavor of ginger. This gingerbread pudding cake recipe goes a step further and combines the best qualities of these two desserts!

WHY ARE THESE CALLED ‘PUDDING’ CAKES?

The term pudding is often used interchangeably for dessert, especially in other parts of the world. It also refers to the soft and somewhat gooey center that you’ll discover when breaking through the crisp cap of these ramekin caps.

CAN I DOUBLE THIS RECIPE?

Absolutely! If you have extra ramekins and additional space in your oven, feel free to double this recipe. Alternatively, you can use a single 8-inch-ish baking dish or skillet instead of individual ramekins.

Overhead view of gingerbread pudding cakes on a wire rack.

🧊 STORING AND ♨️ REHEATING

FRIDGE

Leftover gingerbread pudding cakes can be stored in the fridge, wrapped with plastic wrap, for up to 3 days.

FREEZER

Once completely cool, wrap these gingerbread pudding cakes with plastic wrap and aluminum foil and store them in the freezer for up to 2-3 months. Thaw the pudding cakes in the fridge overnight and reheat in the oven before serving.

REHEAT

Reheat the individual cakes in the oven, covered with aluminum foil to prevent over-browning on the top.

🍳 OTHER GINGERBREAD RECIPES & CHRISTMAS TREATS

πŸ‘ͺ SERVING SIZE

This recipe makes 6 individual ramekin-sized pudding cakes. You could double this recipe or use a single 8-inch pan or skillet for a single gingerbread pudding cake. The cooking time may vary when making a single, larger cake.

Love this recipe? Please leave a 5-star 🌟 rating in the recipe card below and/or a review in the comments section further down the page.

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πŸ“‹ RECIPE

Yield: 6 - 8oz Ramekins

Gingerbread Pudding Cakes

Overhead view of gingerbread pudding cakes in ramekins on a wire rack.

These Gingerbread Pudding Cakes are gooey in the center with a crispy outer edge, packed with gingerbread spices and perfect as a Christmas dessert with ice cream!

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 1 1⁄4 cups all-purpose flour 3⁄4 teaspoon baking soda 1⁄2 teaspoon ginger
  • 1⁄2 teaspoon cinnamon
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon all-spice
  • Pinch of nutmeg
  • 1⁄4 cup butter, room temperature
  • 1⁄4 cup white sugar
  • 1⁄2 large egg (beat egg and use half) 1⁄2 cup mild molasses
  • 1⁄2 cup water
  • 6 tablespoons packed brown sugar 3⁄4 cup hot water
  • 3 tablespoons butter, melted

Instructions

  1. Preheat the oven to 350°F. In a medium bowl, whisk flour, baking soda, ginger, cinnamon, salt, allspice, and nutmeg.
  2. Place 4-6 ramekins on a baking sheet and coat each ramekin with non-stick spray.
  3. In a small bowl, mix together the 1⁄2 cup of water and molasses, then set aside.
  4. In a medium bowl with a whisk or electric mixer, mix together the butter and sugar until creamy. Add in the egg and continue beating until well mixed. Add the molasses mixture and dry mixture and mix until blended.
  5. Pour the batter into each ramekin. Do not fill more than 1⁄2 way. Sprinkle the brown sugar evenly between each ramekin. Mix together your hot water and butter and pour evenly into each ramekin. Allow 1⁄2 inch of space at the top of each ramekin.
  6. Place in the oven and bake for approximately 35 minutes or until a clean toothpick comes out of the cake. Top the cake with powdered sugar, cream, or ice cream, and serve warm.

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