Gingerbread Pudding Cake with Toffee Sauce Delight

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Are you ready to indulge in a warm, spiced treat that warms the heart? My Gingerbread Pudding Cake with Toffee Sauce is pure joy in every bite. With its soft texture and rich toffee drizzle, this recipe will impress everyone. It’s easy to make and perfect for gatherings. Join me on this cooking adventure, and let’s bake some magic together! You won’t want to miss this delicious journey!

Why I Love This Recipe

1. Festive Flavors: This gingerbread pudding cake is packed with warm spices that evoke the cozy spirit of the holidays.
2. Decadent Toffee Sauce: The rich toffee sauce adds an indulgent element that perfectly complements the moist cake.
3. Easy to Make: This recipe is straightforward, making it accessible for bakers of all skill levels to create a festive treat.
4. Perfect for Sharing: With its generous servings, this cake is ideal for gatherings and holiday celebrations with family and friends.

Ingredients

Dry Ingredients

– 1 cup all-purpose flour

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– 1 tablespoon ground ginger

– 1 tablespoon ground cinnamon

– 1/2 teaspoon ground cloves

– 1/2 teaspoon salt

The dry ingredients form the foundation of your cake. Use all-purpose flour for the best texture. Baking powder and baking soda help the cake rise. The spices add warmth and flavor. Ginger, cinnamon, and cloves create that classic gingerbread taste. Make sure to mix them well to blend all the flavors.

Wet Ingredients

– 1/2 cup unsalted butter, softened to room temperature

– 3/4 cup packed brown sugar

– 1/4 cup molasses

– 2 large eggs, at room temperature

– 1/2 cup whole milk

– 1 teaspoon pure vanilla extract

The wet ingredients bring moisture and richness. Softened butter and brown sugar create a fluffy mix. Molasses adds deep flavor and color. Use room temperature eggs for a smoother batter. Whole milk keeps the cake tender. Finally, vanilla extract enhances the overall taste.

Toffee Sauce Ingredients

– 1/2 cup packed brown sugar

– 1/4 cup unsalted butter

– 1/2 cup heavy cream

– 1 teaspoon pure vanilla extract

– A pinch of salt

The toffee sauce is the star of the show. Brown sugar and butter create a rich base. Heavy cream makes it creamy and smooth. A touch of vanilla adds aroma. The salt balances the sweetness, giving your sauce a gourmet touch.

Step-by-Step Instructions

Preparing the Oven and Baking Dish

First, preheat your oven to 350°F (175°C). This step is key to getting the right rise in your cake. While the oven heats, grease an 8-inch square baking dish with butter or cooking spray. Make sure the bottom and sides are well-coated. This prevents sticking and helps the cake slide out easily after baking.

Making the Batter

In a medium bowl, combine your dry ingredients. You will need:

– 1 cup all-purpose flour

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– 1 tablespoon ground ginger

– 1 tablespoon ground cinnamon

– 1/2 teaspoon ground cloves

– 1/2 teaspoon salt

Whisk these together until they blend well. Set aside for later.

In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 3/4 cup of packed brown sugar. Use a hand mixer or stand mixer for about 3-5 minutes until light and fluffy. This process adds air and helps your cake rise.

Add in 1/4 cup of molasses and 2 large eggs, both at room temperature, to the butter-sugar mix. Blend until smooth.

Next, gradually add your dry mix to the wet mixture. Alternate this with 1/2 cup of whole milk. Start and end with the dry mix. Stir until you have a smooth batter. Finally, mix in 1 teaspoon of pure vanilla extract.

Baking and Cooling the Cake

Pour the batter into your prepared baking dish, using a spatula to spread it evenly. Place the dish in your preheated oven. Bake for 30-35 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, your cake is ready.

Once baked, remove the dish from the oven and let it cool for a few minutes. This cooling time helps the cake set. It will be easier to cut once it’s cooled down a bit.

Tips & Tricks

Perfecting the Cake Texture

To get the right cake, use room temperature ingredients. Cold butter and eggs can lead to a dense cake. They mix better when they are warm. Mix the butter and sugar until it is fluffy. This takes about 3-5 minutes. The air you beat in helps the cake rise. When adding dry ingredients, do it in batches. Start and end with the dry mix, and alternate with milk. This method keeps the batter smooth.

Drizzling the Toffee Sauce

Timing is key for the toffee sauce. Drizzle it while it is warm. This helps it soak into the cake. If you let it cool too much, it will harden. To avoid crystallization, stir the sauce constantly as it simmers. This keeps the sugar from clumping. If it does get too thick, add a splash of cream to loosen it.

Serving Suggestions

Pair the cake with a scoop of vanilla ice cream. The cold ice cream contrasts well with the warm cake. For a nice touch, sprinkle ground cinnamon on top. You can also add crushed ginger snap cookies for crunch. This makes the dish look fancy and adds extra flavor.

Variations

Flavor Variations

You can change up the flavor of your gingerbread pudding cake in fun ways. Adding fruit is a great idea! Chopped apples or pears can add sweetness and moisture. You might also try adding a handful of nuts, like walnuts or pecans. They give a nice crunch and extra flavor.

Experimenting with spices is another exciting option. Try adding nutmeg for a warm twist. A dash of allspice can also enhance the ginger and cinnamon notes. You can even mix in some cocoa powder for a chocolatey gingerbread cake. The choices are endless!

Dietary Modifications

If you want a gluten-free cake, use a gluten-free flour blend. Many blends work well in this recipe. Just make sure it has xanthan gum, which helps mimic the texture of wheat flour.

For a dairy-free toffee sauce, use coconut milk instead of heavy cream. You can also swap the butter for coconut oil or a dairy-free butter substitute. This way, everyone can enjoy this delicious dessert!

Storage Info

Storing Leftover Cake

To keep your gingerbread pudding cake fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. This helps prevent it from drying out. Store it in the fridge for up to five days. If you want to keep it longer, freeze it. Wrap each piece in plastic wrap and then in foil. In the freezer, it can last for up to three months.

Reheating Tips

When you’re ready to enjoy your cake again, reheating is easy. For the best results, use the oven. Preheat your oven to 350°F (175°C). Place the cake in an oven-safe dish, cover it with foil, and heat for about 10-15 minutes. This keeps the cake moist.

If you want to reheat the toffee sauce, use a small saucepan. Heat it over low heat. Stir it gently until it’s warm. This method helps keep the sauce smooth and tasty. Enjoy your warm cake with fresh toffee sauce!

FAQs

Can I make this recipe ahead of time?

Yes, you can make this gingerbread pudding cake ahead of time. After baking, let it cool completely. Then, cover it tightly with plastic wrap or foil. It will stay fresh in the fridge for about three days. To reheat, place slices in the microwave for about 20-30 seconds. You can also warm it in an oven set to 350°F for about 10 minutes. This way, your cake will taste fresh and delicious when you serve it.

What can I use instead of molasses?

If you don’t have molasses, you can use honey or maple syrup. Both options add sweetness, but they will change the flavor slightly. Brown sugar mixed with a bit of water can also work. Use about 3/4 cup of brown sugar with 1 tablespoon of water to get a similar texture. Keep in mind that these substitutes will make your cake a bit lighter in color.

How do I adjust this recipe for different serving sizes?

To change the serving size, you can scale the ingredients. For half the recipe, divide each amount by two. For double the recipe, multiply by two. It helps to use a kitchen scale for accuracy. For example, if you want to make a bigger cake, use a 9×13-inch pan. Adjust the baking time, checking for doneness after 35-40 minutes. Enjoy your baking adventure!

This cake recipe is easy and rewarding. You learned the right mix of dry and wet ingredients to bake a moist cake. The toffee sauce adds a sweet finish that makes it shine. Remember to use room-temperature ingredients for the best texture. You can also try fun variations or tailor the recipe to fit dietary needs. Store leftovers correctly to keep them fresh. Enjoy baking, and don’t shy away from experimenting with flavors. Happy bakin

Gingerbread Pudding Cake with Toffee Sauce

A festive gingerbread pudding cake topped with a rich toffee sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 350 kcal

Ingredients

  

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup packed brown sugar
• 1/4 cup molasses
• 2 large eggs, at room temperature
• 1/2 cup whole milk
• 1 teaspoon pure vanilla extract
• 1/2 cup packed brown sugar (for toffee sauce)
• 1/4 cup unsalted butter (for toffee sauce)
• 1/2 cup heavy cream
• 1 teaspoon pure vanilla extract (for toffee sauce)
• a pinch salt (for toffee sauce)

Instructions

 

• Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish with butter or cooking spray and set aside.
• In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Whisk together until fully blended and set aside for later use.
• In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and packed brown sugar together until the mixture is light and fluffy, about 3-5 minutes.
• Add the molasses and room-temperature eggs to the butter-sugar mixture, mixing until well incorporated and smooth.
• Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing until a smooth batter is formed. Finally, stir in the pure vanilla extract until evenly combined.
• Pour the batter into the prepared baking dish, using a spatula to spread it evenly and smooth the top.
• Place the baking dish in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and allow it to cool for a few minutes.
• While the cake is cooling, prepare the delicious toffee sauce. In a medium saucepan over medium heat, combine the packed brown sugar, unsalted butter, heavy cream, pure vanilla extract, and a pinch of salt. Stir continuously until the mixture is smooth, begins to bubble, and reaches a gentle simmer. Allow it to simmer for about 5 minutes, then remove it from the heat.
• Once the cake has slightly cooled, cut it into squares and drizzle the warm toffee sauce generously over each piece, allowing it to soak in a little.

Notes

Serve warm with vanilla ice cream and a sprinkle of cinnamon.

Keyword gingerbread, holiday dessert, pudding cake, toffee sauce

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