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Pudding Cake Recipe

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★★★★★

4.6 from 148 reviews

This rich and comforting Pudding Cake combines a moist, spiced cake base with a luscious hot pudding topping that forms during baking. The delightful contrast of textures and flavors makes it a perfect dessert for cozy gatherings or an indulgent treat any time of year.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour (or gluten free flour blend)
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt

Wet Ingredients for Cake

  • 1/2 cup milk (room temperature)
  • 1/2 cup molasses
  • 1 large egg
  • 4 tablespoons unsalted butter
  • 1/3 cup granulated sugar

Ingredients for Pudding Topping

  • 1/2 cup light brown sugar
  • 1 tablespoon cornstarch
  • 3/4 cup hot water
  • 3 tablespoons unsalted butter

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Butter an 8-inch or 9-inch square baking pan to prevent sticking and ensure an easy release.
  2. Mix Dry Ingredients: In a medium bowl, sift together the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and kosher salt. Set this spice-laden flour mixture aside.
  3. Combine Wet Ingredients: In a small bowl, whisk together the molasses, room temperature milk, and egg until smooth. Set aside for later incorporation.
  4. Cream Butter and Sugar: In a larger mixing bowl, cream the 4 tablespoons of unsalted butter with the granulated sugar until the mixture is light and fluffy. This will add airiness to your cake.
  5. Incorporate Dry and Wet Mixtures: Gradually add the dry flour mixture and the molasses mixture alternately to the creamed butter and sugar, beating at low speed just until everything is blended. Scrape down the sides of the bowl occasionally to ensure an even mix.
  6. Pour Batter into Pan: Transfer the batter into the prepared baking pan, spreading it evenly. For individual servings, use ramekins placed on a parchment-lined baking sheet and fill each with about a heaping 1/4 cup of batter.
  7. Prepare Pudding Mixture: In a bowl, mix together the light brown sugar and cornstarch. Heat the hot water and 3 tablespoons of unsalted butter together until the butter melts, then gradually stir this hot liquid into the brown sugar and cornstarch mixture until smooth.
  8. Add Pudding Mixture over Batter: Slowly pour the pudding mixture over the top of the batter in the baking pan to ensure an even layer. If using ramekins, spoon a scant 1/4 cup of the pudding mixture over each one filled with batter.
  9. Bake the Cake: Place the pan or ramekins in the oven and bake for 38 to 42 minutes. Test doneness by inserting a toothpick into the center of the cake (go just through the cake layer on top, not the entire pan). The toothpick should come out clean.
  10. Serve Warm: Remove from the oven and allow to cool slightly. Serve the pudding cake warm for a comforting dessert experience with an incredible texture contrast between cake and pudding.

Notes

  • Room temperature milk ensures better mixing and a smoother batter.
  • You can use a gluten free flour blend instead of all-purpose flour for a gluten free version.
  • Ramekins make great individual portions, perfect for serving guests.
  • For best texture, do not poke the toothpick all the way through the pudding layer when testing doneness.
  • Serve warm to enjoy the pudding topping at its best, optionally with whipped cream or vanilla ice cream.

Keywords: Pudding Cake, Spiced Cake, Molasses Cake, Ginger Cake, Warm Dessert, Easy Baking Recipe

Find it online: https://biteandenjoy.com/pudding-cake-recipe/