Dessert

Gingerbread Pudding Cake with Toffee Sauce Recipe

Bylina moretti December 17, 2025December 17, 2025

Introduction

This Gingerbread Pudding Cake with Toffee Sauce is the ultimate cozy dessert. Rich and gooey with warm spices, it features a soft, pudding-like center and a silky toffee sauce that seeps into every bite. Perfect for chilly evenings or impressing guests with minimal effort.

A square piece of light brown cake with a soft and spongy texture sits in the middle of a white bowl, covered with thick, glossy dark caramel sauce that drips down the sides onto a pool of caramel at the base. The bowl rests on a white marbled surface with faint gold streaks. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground ginger
1 tsp cinnamon
¼ tsp cloves
¼ tsp nutmeg
½ cup unsalted butter, softened
½ cup packed dark brown sugar
1 large egg
½ cup molasses
¾ cup milk

For the toffee sauce:

½ cup unsalted butter
1 cup packed dark brown sugar
1 cup heavy cream
¼ tsp salt
1 tsp vanilla extract

Instructions

Step 1: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg.
Step 2: In a large bowl, beat the softened butter and dark brown sugar together until light and fluffy.
Step 3: Add the egg and molasses to the butter mixture and beat until smooth and fully combined.
Step 4: Alternate adding the dry ingredients and milk into the wet mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
Step 5: Grease an 8×8-inch baking dish and pour in the batter. Smooth the top with a spatula.
Step 6: Bake at 350°F (175°C) for 28 to 32 minutes, until the edges are firm and the center is soft but not jiggly.
Step 7: While the cake bakes, prepare the toffee sauce. In a saucepan, melt the butter, then stir in the dark brown sugar, heavy cream, salt, and vanilla extract. Simmer for 5 to 6 minutes until smooth and slightly thickened.
Step 8: Cut the warm cake into squares and serve in bowls. Pour the warm toffee sauce over each piece before serving.

Tips & Variations

For gluten-free, swap the all-purpose flour with a 1:1 gluten-free blend.
Try using treacle instead of molasses for a slightly different flavor.
Use coconut milk in place of dairy milk for a subtle twist.
Add chopped pecans or crystallized ginger to the batter for added texture.
Incorporate orange zest into the batter to give it a festive holiday touch.

Storage

Store leftover cake covered in the fridge for up to 4 days. Reheat slices briefly in the microwave for 20 to 30 seconds. Keep the toffee sauce in a sealed jar in the fridge for up to 1 week and warm gently on the stove or in the microwave before serving.

How to Serve

Two white bowls sit on a white marbled surface, each containing a single square piece of soft, light brown cake. The cake has a slightly crumbly texture, with a few tiny holes visible on its surface and edges. Each cake piece is soaked and partly covered in a thick, glossy, dark caramel sauce that pools around the base in the bowl, creating a shiny, rich contrast with the lighter cake. The photo is taken from above, showing the bowls and dessert clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend to keep the texture similar.

Do I have to use molasses?

Molasses is key to the deep gingerbread flavor. If necessary, you can substitute with a mix of dark corn syrup and brown sugar, but the taste won’t be quite the same.