Spiced Pudding Cake
Indulge in the warm, comforting flavors of this Spiced Pudding Cake, a dessert that’s as magical as it is delicious. With hints of cinnamon, nutmeg, and ginger, this cake bakes up with a unique self-saucing layer, thanks to a simple technique involving hot water poured over a cocoa-laced topping. The result? A perfectly spiced, tender cake sitting atop a rich, fudgy pudding layer that’s bursting with warm aromas and luscious texture. Ready in under an hour with just one bowl and a few pantry staples, this easy-to-make dessert is perfect for cozy evenings or holiday gatherings. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgent treat. Keywords: spiced pudding cake, self-saucing cake, easy dessert recipe, warm spices dessert, comforting pudding cake.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 1.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.25 teaspoon salt
- 0.5 cup milk
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1.25 cups hot water
- 0.5 cup brown sugar (for topping)
- 2 tablespoons cocoa powder
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
In a medium bowl, whisk together the flour, granulated sugar, 1/4 cup brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, mix the milk, melted butter, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and stir just until no lumps remain. Do not overmix.
Pour the batter into the greased baking dish, spreading it evenly with a spatula.
In a small bowl, combine the 1/2 cup of brown sugar and cocoa powder for the topping.
Sprinkle the brown sugar and cocoa topping evenly over the batter.
Slowly pour the hot water over the back of a spoon onto the batter. Do not stir it in; this creates the pudding-like layer as it bakes.
Place the baking dish in the preheated oven and bake for 35-40 minutes or until the top is firm and slightly springy to the touch.
Remove from the oven and allow to cool for 5-10 minutes. The cake will have a fudgy, pudding-like layer at the bottom.
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1354 mg | 59% | |
| Total Carbohydrate | 414.1 g | 151% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 310.6 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 359 mg | 28% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 698 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
