Name: Sticky Gingerbread Cake Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2/3 cup Prune Puree; ⅔ cup corn syrup; ⅔ cup molasses; 1 cup Real California Milk (or plant-based milk for vegan option); 2 tablespoons warm water; 2 teaspoons apple cider vinegar; 2⅓ cups (2¼ cups plus 2 tablespoons) all-purpose flour; ⅔ cup brown sugar; 1 teaspoon baking soda; ¼ teaspoon sea salt; ¼ teaspoon black pepper; 2 teaspoons ground cinnamon; 2 teaspoons ground ginger; 1 teaspoon ground allspice; ⅛ teaspoon ground cloves; ⅓ cup chopped pitted California prunes; 1, 3-inch chunk peeled fresh ginger, grated finely

Jump to Recipe

If you love warm spices, rich molasses, and a cake that practically hugs you with its moist, luscious texture, then you absolutely must try this Sticky Gingerbread Cake. It’s the perfect balance of deep, comforting flavors from real grated ginger, cinnamon, and all those festive spices, combined with the natural sweetness of prune puree and molasses. This cake is wonderfully dense but tender, sweet but spicy, and stays irresistibly sticky—making every bite feel like a cozy celebration. Whether you’re baking for the holidays or just want to brighten up an ordinary day, the Sticky Gingerbread Cake is a deliciously inviting treat you’ll keep coming back to.

Sticky Gingerbread Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Sticky Gingerbread Cake lies in its simple, thoughtfully chosen ingredients. Each one plays a crucial role, from the prune puree adding moisture and natural sweetness, to the warming spices that bring depth and aroma. These essentials come together to create a cake that’s rich, tender, and beautifully spiced.

Prune puree (2/3 cup): Adds natural sweetness and keeps the cake wonderfully moist without extra fat.
Corn syrup (⅔ cup): Helps create that sticky, glossy texture the cake is famous for.
Molasses (⅔ cup): Provides deep, robust flavor and a gorgeous dark color.
Brown sugar (⅔ cup): Enhances sweetness and contributes to the caramel-like notes.
Chopped pitted California prunes (⅓ cup): Adds texture and bursts of fruity richness.
Fresh ginger (1 chunk, 3 inches): Grated for sharp, spicy warmth and freshness.
Ground cinnamon (2 teaspoons): Classic spice for a cozy and inviting aroma.
Ground ginger (2 teaspoons): Amplifies the fresh ginger’s zing in powdered form.
Ground allspice (1 teaspoon): A complex spice that rounds out the flavor profile.
Ground cloves (⅛ teaspoon): Just a hint adds warmth and slight pungency.
Black pepper (¼ teaspoon): A surprising touch that lifts the spices beautifully.
Sea salt (¼ teaspoon): Balances sweetness and heightens the other flavors.
Milk (1 cup): Use real dairy or plant-based milk for creaminess and moisture.
All-purpose flour (2¼ cups plus 2 tablespoons): Provides structure for the cake’s tender crumb.
Baking soda (1 teaspoon): Leavens the cake and keeps it light despite the dense texture.
Warm water (2 tablespoons): Used to dissolve the baking soda and activate it with vinegar.
Apple cider vinegar (2 teaspoons): Reacts with baking soda to help the cake rise and remain tender.

How to Make Sticky Gingerbread Cake

Step 1: Get Your Oven and Pan Ready

Start by preheating your oven to 325°F (160°C). Prepare an 8×8-inch baking tin by lining it with parchment paper on the bottom and sides, making it easy to lift out the cake later. Don’t forget to spray the corners with a flour-based baking spray to prevent sticking—this little prep step saves you so much hassle.

Step 2: Warm Up the Sweet and Spiced Base

In a heavy saucepan, combine the prune puree, corn syrup, and molasses. Add the brown sugar and chopped prunes next. Grate your peeled fresh ginger right into the pan, then toss in all your spices and sea salt. Keep everything warm over low heat, whisking gently to marry all those luscious flavors together. The aroma in your kitchen will start to feel like a warm hug at this point!

Step 3: Blend in the Milk and Flour

Once the mixture is smooth and just warmed through, remove it from the heat. Slowly whisk in the milk to create a silky batter. Then gradually add the flour, whisking carefully to avoid lumps. If you find any stubborn clumps, a quick blitz with an immersion blender helps get that batter perfectly smooth.

Step 4: Activate the Leavening

In a separate cup, dissolve the baking soda in warm water. When you add the apple cider vinegar, the fizz will start immediately—this reaction is what helps your Sticky Gingerbread Cake rise and stay tender. Quickly whisk this fizzy mixture into your batter. The playful fizzing makes mixing fun and signals your cake is going to have the perfect texture!

Step 5: Bake to Perfection

Pour the luscious batter into your prepared pan and slide it into the oven. Bake for 50 to 55 minutes. Because this cake is very moist and sticky, the usual toothpick test doesn’t quite work. Instead, gently press the center with your finger—it should spring back to the touch, letting you know it’s done just right.

Step 6: Cooling and Resting

Set the cake on a wire rack to cool. This Sticky Gingerbread Cake reaches its full deliciousness when served cool, ideally the next day. Letting it rest allows all those rich flavors to deepen and the sticky texture to settle beautifully.

How to Serve Sticky Gingerbread Cake

Garnishes

Sticky Gingerbread Cake is a star on its own, but a few thoughtful garnishes can elevate it even more. Try a dollop of whipped cream or a scoop of vanilla ice cream to add creamy contrast. A sprinkle of finely chopped toasted nuts or a drizzle of honey adds extra texture and sweetness that complements the spicy cake perfectly.

Side Dishes

Pair your cake with warm mulled cider or a cup of rich, spiced tea for a truly cozy experience. A bowl of lightly spiced stewed fruits or poached pears can also add a refreshing, juicy counterpoint. These sides balance the cake’s density and highlight its warming flavors beautifully.

Creative Ways to Present

For special occasions, consider layering slices of Sticky Gingerbread Cake with cream cheese frosting or mascarpone to create a trifle or layered dessert. You can also cut the cake into small squares and skewer them with candied ginger and dried fruit for a charming and easy-to-eat party treat.

Make Ahead and Storage

Storing Leftovers

Leftover Sticky Gingerbread Cake keeps best when stored in an airtight container at room temperature for up to three days. Its sticky texture means it won’t dry out easily, so it stays moist and delicious to enjoy later.

Freezing

If you want to save some for later, freeze the cooled cake wrapped tightly in plastic wrap and foil to protect it from freezer burn. It freezes beautifully for up to two months, making it a great make-ahead treat for last-minute dessert cravings.

Reheating

To reawaken the cake’s warmth, gently reheat slices in the microwave for 15-20 seconds or warm in a low oven wrapped in foil. Add a touch of butter or a spoonful of cream to refresh that moist, sticky texture.

FAQs

Can I make this Sticky Gingerbread Cake vegan?

Absolutely! Swap the milk for your favorite plant-based alternative like almond or oat milk, and make sure your baking spray and other ingredients are vegan-friendly. The prune puree helps maintain moisture and richness, so the cake stays tender and delicious.

Why doesn’t the toothpick test work well for this cake?

Because this cake is very moist and sticky, a toothpick will often come out with some batter sticking to it even when the cake is perfectly baked. Pressing the center to see if it springs back is a more reliable way to check doneness here.

Can I substitute the prune puree with something else?

Prune puree is ideal because it adds natural sweetness and moisture, but if you don’t have it, unsweetened applesauce or mashed bananas can work as alternatives. Keep in mind the flavor and moisture level might slightly change.

How spicy is this Sticky Gingerbread Cake?

It’s warmly spiced with fresh and ground ginger, cinnamon, allspice, and cloves. The black pepper adds a subtle lift without making it hot or overwhelming. It’s a balanced, comforting spiciness that suits most palates.

Can I make this cake gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for structure. Baking times might vary slightly, so keep an eye on texture and adjust as needed.

Final Thoughts

There’s something truly comforting about a slice of Sticky Gingerbread Cake that makes you feel at home, no matter the season. Its rich flavors, tender crumb, and delightful stickiness turn every bite into a cozy celebration. I hope you’ll give this recipe a try soon—it’s one that has become a beloved favorite for good reason and is sure to bring a little warmth and sweetness to your day!

Sticky Gingerbread Cake Recipe

★★★★★

5.2 from 19 reviews

Author: Thomas
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Sticky Gingerbread Cake is a moist, richly spiced dessert featuring the natural sweetness of prune puree, molasses, and brown sugar combined with warming ginger and aromatic spices. Perfectly sticky and deeply flavorful, this cake is an ideal treat for a cozy afternoon or festive gathering, offering a unique twist on traditional gingerbread.

Instructions

Prepare the baking tin: Preheat your oven to 325°F (160°C). Line an 8×8 inch (20×20 cm) baking tin with parchment paper on the bottom and sides, then lightly spray the corners with a flour-based baking spray to prevent sticking.
Combine wet base ingredients: In a heavy saucepan, measure the prune puree (or substitute vegetable oil for vegan), and add the corn syrup and molasses. Stir to blend the liquids evenly.
Add sugar and chopped prunes: To the saucepan, add the brown sugar and chopped pitted California prunes, mixing gently.
Add ginger and spices: Peel and finely grate the fresh ginger directly into the pan. Then add ground cinnamon, ground ginger, ground allspice, ground cloves, black pepper, and sea salt. Keep the mixture warm over low heat while whisking until fully combined and fragrant.
Incorporate milk: Remove the pan from heat once everything is combined and just warmed. Gradually whisk in the milk (or plant-based alternative) gently to achieve a smooth mixture.
Add flour: Slowly whisk in the all-purpose flour, ensuring no lumps form. Using an immersion blender can help achieve an even batter if needed.
Create chemical reaction: In a separate cup, dissolve the baking soda in warm water. Immediately add the apple cider vinegar to this mixture, which will fizz. Whisk this fizzy mixture quickly into the batter for leavening.
Bake the cake: Pour the batter into your prepared tin and bake for 50–55 minutes. This cake is very moist and sticky; the best way to check doneness is by pressing gently in the center and watching for the cake to spring back rather than using a toothpick.
Cool and serve: Allow the cake to cool completely on a wire rack. The cake is best enjoyed cool and benefits from resting overnight for the flavors to fully develop.

Notes

This cake is very moist and sticky; traditional toothpick tests for doneness do not work well.
Using prune puree adds natural sweetness and moisture; vegetable oil can be substituted if desired.
For a vegan version, substitute milk with plant-based milk like almond or oat milk.
Ensure fresh ginger is finely grated for maximum flavor distribution.
Store the cake wrapped in plastic wrap or airtight container; it keeps well for several days and flavors improve after resting overnight.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American