Sticky Gingerbread Cake Recipe
If there is one dessert that wraps you in warm, cozy hugs with every bite, it has to be this Sticky Gingerbread Cake. Combining the rich depth of molasses, the natural sweetness of prunes, and the zing of fresh ginger, this cake manages to be both satisfyingly moist and decadently sticky. It’s a perfect companion for chilly evenings or festive gatherings, delivering irresistible spice and a luscious texture that you won’t soon forget. Trust me, once you experience this Sticky Gingerbread Cake, it will quickly become a beloved staple in your dessert repertoire.
Ingredients You’ll Need
Creating the perfect Sticky Gingerbread Cake is all about simple but thoughtfully chosen ingredients. Each component adds a unique layer of flavor, richness, or texture that come together beautifully to make this cake stand out.
- Prune Puree: Acts as a moistening agent and adds natural sweetness with subtle fruity depth.
- Corn Syrup: Maintains the cake’s sticky texture and offers gentle sweetness without overpowering.
- Molasses: Imparts that iconic gingerbread flavor with its smoky, intense richness.
- Brown Sugar: Adds extra moisture and a touch of caramel-like sweetness.
- Chopped Pitted California Prunes: Provide chewiness and bursts of fruity flavor.
- Fresh Ginger: Delivers a fresh, spicy kick that brightens the whole cake.
- Ground Cinnamon, Ginger, Allspice, Cloves: These warm spices create the classic gingerbread scent and taste profile.
- Black Pepper and Sea Salt: Amplify flavors and add a subtle contrast to the sweetness.
- Milk (or Plant-Based Milk): Ensures a tender crumb and soft texture.
- All-Purpose Flour: Forms the cake’s structure, balancing softness and body.
- Baking Soda: Works with vinegar to gently leaven the cake for lightness.
- Warm Water and Apple Cider Vinegar: The fizz they create activates the baking soda perfectly, giving the cake a delicate lift.
How to Make Sticky Gingerbread Cake
Step 1: Prepare Your Baking Tin and Oven
Begin by preheating your oven to 325°F (160°C). Lining an 8×8-inch baking tin with parchment paper on the bottom and sides ensures an easy release later. Don’t forget to spray the corners with a flour-based baking spray to prevent any sticking — trust me, this small step makes clean-up so much easier.
Step 2: Combine the Wet Ingredients
Measure the prune puree into a heavy saucepan, or substitute with vegetable oil if you prefer. Add corn syrup and molasses next. These sticky sweeteners not only flavor the cake but create its signature glossy, sticky texture that makes the Sticky Gingerbread Cake so special.
Step 3: Add Sugar and Prunes
Throw in the brown sugar and chopped pitted prunes. The brown sugar melts down beautifully here, adding caramel notes, while those prunes give delightful chewy pockets inside the cake that surprise and delight.
Step 4: Infuse Fresh Ginger and Spices
Peel your fresh ginger and grate it finely right into the pan, releasing its vibrant heat and aroma. Add your ground cinnamon, ginger, allspice, cloves, black pepper, and sea salt. Keep the mixture warm over low heat, whisking gently to marry those flavors into a fragrant syrup base that will soak into the cake.
Step 5: Add Milk and Flour
Remove the pan from heat once the mixture is just warm. Stir in the milk slowly, whisking gently to keep the texture smooth. Then, gradually add the flour, whisking or using an immersion blender to avoid lumps. This helps your batter achieve the perfect thick but pourable consistency that bakes into moist richness.
Step 6: Activate the Leavening
Dissolve the baking soda in warm water in a large cup—prepare for some fizz as you add apple cider vinegar. This fizzy reaction is essential for uplifting your Sticky Gingerbread Cake so it won’t feel heavy. Carefully whisk this lively mixture into the batter—it’s a fun step, and you’ll feel the magic happening right before your eyes.
Step 7: Bake to Perfection
Pour the batter into your prepared tin and slide it into the oven. Bake for about 50 to 55 minutes. Don’t rely on the usual toothpick test as this cake is very moist; instead, gently press the center with your fingers — it should spring back slightly when perfectly done. The end result is a cake with an irresistibly sticky surface and a tender, luscious crumb.
Step 8: Cool and Rest
Allow your Sticky Gingerbread Cake to cool on a rack. While it’s tempting to dig right in, trust me when I say the flavors develop so beautifully if you let it rest and serve it the next day, giving that glorious stickiness and spice time to deepen.
How to Serve Sticky Gingerbread Cake
Garnishes
This cake is a beautiful canvas for garnishes like a dusting of powdered sugar, a drizzle of warm caramel sauce, or a spoonful of whipped cream. Freshly sliced orange or a sprinkle of toasted nuts can add a lovely crunch and brighten the rich earthiness of the gingerbread.
Side Dishes
Sticky Gingerbread Cake pairs wonderfully with a scoop of creamy vanilla ice cream or a dollop of tangy Greek yogurt to cut through its sweetness. For drinks, think hot cider, black tea, or bold coffee — the warm spices in the cake complement them perfectly.
Creative Ways to Present
Try serving this cake as a layered dessert with alternating layers of cake and spiced cream cheese frosting, or cut it into bite-sized squares and serve with toothpicks for a festive party treat. It also shines when soaked lightly with a warm orange-spice syrup, enhancing its moist, sticky magic even more.
Make Ahead and Storage
Storing Leftovers
Store your Sticky Gingerbread Cake in an airtight container at room temperature for up to three days. This keeps it moist and sticky without drying out. If your kitchen is warm, refrigeration is fine but bring it back to room temperature before serving for the best texture.
Freezing
You can freeze this cake wrapped tightly in plastic wrap and foil for up to three months. Thaw overnight in the fridge and then let it sit at room temperature before enjoying. Freezing actually helps preserve the sticky texture really well.
Reheating
To bring your Sticky Gingerbread Cake back to life, warm individual slices in the microwave for 15-20 seconds or in a low oven (around 300°F / 150°C) wrapped loosely in foil. The gentle heat revives the cake’s softness and sticky charm beautifully.
FAQs
Can I make this cake vegan?
Absolutely! Simply use a plant-based milk like almond or oat milk, and make sure your corn syrup and sugar are vegan-friendly. The prune puree already helps keep it moist without eggs.
What can I substitute for prune puree?
If you can’t find prune puree, unsweetened applesauce or mashed banana can work in a pinch, though prune puree gives that uniquely rich sweetness that really elevates the Sticky Gingerbread Cake.
Why is my Sticky Gingerbread Cake not sticky enough?
Sticky texture comes from a balance of corn syrup, molasses, and prune puree. Reducing any of these or overbaking can dry out the cake. Be careful with timing and oven temperature to maintain that signature moistness.
Is it okay if the cake’s center is slightly underbaked?
Yes! This cake is supposed to be moist and slightly dense, so a little springiness in the center is perfect. This ensures it remains delightfully sticky rather than dry or crumbly.
How do the fresh ginger and ground ginger differ in flavor here?
Fresh ginger provides a bright, sharp zing, while ground ginger is warm and mellow. Combining both gives our Sticky Gingerbread Cake a more complex and layered spice profile.
Final Thoughts
Now that you’ve discovered the secrets behind this enchanting Sticky Gingerbread Cake, I hope you’ll give it a try soon. It’s one of those rare desserts that offers comfort, flavor, and a touch of festive magic all at once. Whether you’re sharing it with friends or treating yourself, it’s a cake that feels like home in every bite. Happy baking and even happier tasting!
Print
Sticky Gingerbread Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 9 servings (8×8 inch cake) 1x
- Diet: Vegetarian
Description
This Sticky Gingerbread Cake is a moist, rich dessert featuring a blend of warm spices and natural sweetness from prunes, molasses, and brown sugar. The use of prune puree adds a unique depth of flavor and moisture, while fresh ginger provides a vibrant kick. Perfect for holiday gatherings or cozy evenings, this cake is easy to make and wonderfully sticky with a soft crumb.
Ingredients
Wet Ingredients
- 2/3 cup Prune Puree
- ⅔ cup corn syrup
- ⅔ cup molasses
- 1 cup Real California Milk (or plant-based alternative for vegan)
- 2 tablespoons warm water
- 2 teaspoons apple cider vinegar
Dry Ingredients
- 2¼ cups plus 2 tablespoons all-purpose flour
- ⅔ cup brown sugar
- ⅓ cup chopped pitted California prunes
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
- ⅛ teaspoon ground cloves
- ¼ teaspoon black pepper
- ¼ teaspoon sea salt
Fresh Ingredients
- 1, 3 inch chunk of peeled ginger (grated)
Instructions
- Prepare Oven and Pan: Preheat the oven to 325°F (160°C). Line an 8×8 inch (20×20 cm) baking tin with parchment paper on the bottom and sides, and spray the corners with flour-based baking spray to prevent sticking.
- Combine Sugary Mixture: In a heavy saucepan, measure and add the prune puree, corn syrup, and molasses. Heat gently to blend the ingredients.
- Add Sugars and Prunes: Stir in the brown sugar and chopped pitted prunes into the saucepan.
- Add Fresh Ginger and Spices: Peel and finely grate the fresh ginger directly into the saucepan. Add ground cinnamon, ground ginger, ground allspice, ground cloves, black pepper, and sea salt. Keep the mixture warm over low heat, whisking continuously until well combined.
- Remove from Heat and Add Milk: Take the saucepan off the heat once the mixture is just warmed. Gently whisk in the milk or plant-based milk alternative until fully incorporated.
- Add Flour: Gradually whisk in the all-purpose flour, making sure to avoid lumps. Using an immersion blender can help achieve a smooth batter.
- Dissolve Baking Soda: In a large cup, dissolve the baking soda in warm water. Add the apple cider vinegar to the water and baking soda mixture carefully, allowing it to fizz up. Quickly whisk this fizzy mixture into the batter for a light and airy texture.
- Bake the Cake: Pour the batter into the prepared baking tin. Bake in the preheated oven for 50 to 55 minutes. Since the cake is moist and sticky, check doneness by gently pressing the center; it should spring back rather than relying on a toothpick test.
- Cool and Serve: Remove the cake from the oven and let it cool on a rack. This cake is best served cool or the following day to allow the flavors and texture to develop fully.
Notes
- This cake is very moist and sticky, so the traditional toothpick test for doneness is unreliable. Use the spring-back test instead.
- For a vegan version, substitute milk with any plant-based milk such as almond or oat.
- Prune puree can be replaced with vegetable oil if unavailable, though prune puree adds extra moisture and richness.
- Flavor improves when served the next day after resting and cooling.
- Be sure to line and spray the baking pan thoroughly to prevent sticking due to the sticky batter.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/9 of cake)
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 5 mg
Keywords: gingerbread cake, sticky cake, prune puree dessert, molasses cake, spiced cake, holiday dessert, moist gingerbread
