Super Easy Holiday Gingerbread Cake (Pudding Cake)
Bake individual gingerbread cakes for a stunning Christmas dessert. Easy and delicious, these ramekin pudding cakes are perfect for the holiday season.
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As Thanksgiving and Christmas season quickly approaches, I wanted to share a recipe that is not only beautiful, but is downright easy to prep and bake.
My Gingerbread Cookies are classic in their own right, and today I wanted to explore using gingerbread flavors in a new twist– ala gingerbread cake. This year, why not try something a little different and create individual gingerbread pudding cakes in charming ramekins?
These individual desserts are not only beautiful to serve, but also incredibly delicious, making them perfect for your holiday gatherings.
Gingerbread Cake
This recipe is so easy to prep, you’ll be baking in about 15 minutes! Plan to spend about 35 minutes on cooking time. The total start to finish time is about an hour.
These could be a last-minute dessert that will WOW anyone and everyone.
How many ramekins does this recipe make?
The recipe below will make 6, 8-ounce ramekins or 4, 10-ounce ramekins.
Adjust your batter as needed for more servings.
Gingerbread Cake (Pudding Cake) Ingredients:
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon ginger
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon all-spice
- Pinch of nutmeg
- ¼ cup butter, room temperature
- ¼ cup white sugar
- ½ large egg (beat egg and use half)
- ½ cup mild molasses
- ½ cup water
- 6 tablespoons packed brown sugar
- ¾ cup hot water
- 3 tablespoons butter, melted
Making Your Gingerbread Cake Batter
Preheat and Prepare: Start by preheating your oven to 350 degrees F. Then, in a medium bowl, whisk together the all-purpose flour, baking soda, ginger, cinnamon, salt, all-spice, and a pinch of nutmeg.
Ramekin Ready: Place your 4-6 ramekins on a baking sheet and give each one a light coat of non-stick spray.
Molasses Magic: In a small bowl, mix the ½ cup of water and molasses and set it aside.
Wet and Dry Dance: In another medium bowl, use a whisk or an electric mixer to blend the room-temperature butter and white sugar until it turns creamy. Add in the egg, continuing to beat until it’s well-mixed. Then, introduce the molasses mixture and the dry ingredient mix. Keep mixing until everything is beautifully blended.
Batter Bliss: Carefully pour the batter into each ramekin, being cautious not to fill more than half-way. Sprinkle the packed brown sugar evenly among the ramekins. Now, mix your hot water and melted butter and pour this magical mix evenly into each ramekin, leaving about half an inch of space at the top.
The Baking Moment: Place your ramekins in the preheated oven and let them bake for approximately 35 minutes, or until a clean toothpick comes out from the cake.
Sprinkle & Serve Your Gingerbread Pudding Cakes
Once baked, top your gingerbread pudding cakes with powdered sugar, cream, or a scoop of ice cream. Serve them warm and bask in the delightful aroma.
Ramekin and Gingerbread Cake Frequently Asked Questions (FAQs):
Can I use different types of molasses in this recipe?
Absolutely! While the recipe calls for mild molasses, you can experiment with dark or light molasses for variations in flavor.
Can I make these gingerbread pudding cakes in advance?
Yes, you can prepare the batter and store it in the refrigerator for up to a day before baking. This can be a great time-saver for busy holiday preparations.
Do I have to serve them warm, or can I enjoy them later?
While serving them warm out of the oven, is ideal, you can reheat individual gingerbread pudding cakes when you’re ready to enjoy them.
What can I use to top these gingerbread pudding cakes besides powdered sugar or ice cream?
You can get creative with toppings – try whipped cream, a drizzle of caramel, or a sprinkle of cinnamon.
Can I add additional spices to the recipe, like lemon zest or cloves, for extra flavor?
Absolutely, feel free to experiment with the spices to tailor the flavor to your preference. Lemon zest can add a zesty twist, and cloves can enhance the depth of flavor.
Incorporate these individual gingerbread pudding cakes into your holiday baking traditions, and watch your loved ones enjoy the delightful warmth and spiciness of Christmas!
Happy baking!
More Christmas Treats You’ll Love
- Classic Gingerbread Cookies
- Eggnog Cookies
- Grinch Golden Oreo Balls
- Homemade Christmas Cupcakes & Frosting Board
Gingerbread Cake (Pudding Cakes)
Easy and delicious, these ramekin pudding cakes are perfect for the holiday season.
Ingredients
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon ginger
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon all-spice
- Pinch of nutmeg
- ¼ cup butter, room temperature
- ¼ cup white sugar
- ½ large egg (beat egg and use half)
- ½ cup mild molasses
- ½ cup water
- 6 tablespoons packed brown sugar
- ¾ cup hot water
- 3 tablespoons butter, melted
Instructions
1. Preheat the oven to 350 degrees F.
2. In a medium bowl, whisk flour, baking soda, ginger, cinnamon, salt, allspice, and nutmeg.
3. Place 4-6 ramekins on a baking sheet and coat each ramekin with non-stick spray.
4. In a small bowl, mix together the ½ cup of water and molasses, then set aside.
5. 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.
6. Pour the batter into each ramekin. Do not fill more than ½ way. Sprinkle the brown sugar evenly between each ramekin. Mix together your hot water and butter and pour evenly into each ramekin. Allow ½ inch of space at the top of each ramekin.
7. 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.
Notes
Makes 6, 8-ounce ramekins or 4, 10-ounce ramekins
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