Sticky Gingerbread Cake Recipe
There is nothing quite like the warm, luscious embrace of a Sticky Gingerbread Cake to fill your home with cozy holiday scents and satisfy your sweet tooth in the best way possible. This cake is wonderfully moist and dense, packed with rich molasses, perfectly spiced ginger and cinnamon, and a delightful depth from prunes that keeps every bite irresistibly sticky and flavorful. Whether you’re new to gingerbread treats or a longtime fan, this Sticky Gingerbread Cake promises to be a showstopper at any gathering or a comforting solo indulgence on a chilly afternoon.

Ingredients You’ll Need
The beauty of this Sticky Gingerbread Cake lies in its simple yet carefully balanced ingredients. Each one brings something special to the table, from the luscious sweetness of molasses to the subtle tang of apple cider vinegar that brightens the batter.
- Prune Puree (2/3 cup): Adds natural sweetness and keeps the cake moist without extra fats.
- Corn Syrup (2/3 cup): Essential for that signature sticky texture and glossy finish.
- Molasses (2/3 cup): Brings deep, rich flavor and the classic dark color of gingerbread.
- Brown Sugar (2/3 cup): Enhances the sweetness and helps create a tender crumb.
- Chopped Pitted California Prunes (1/3 cup): Offers a chewiness and natural fruity notes for texture contrast.
- Fresh Ginger (3-inch chunk, peeled): Grated finely, it delivers fresh, peppery warmth.
- Ground Cinnamon (2 tsp): Provides aromatic sweetness that complements the ginger.
- Ground Ginger (2 tsp): Boosts the ginger flavor in a deliciously spicy way.
- Ground Allspice (1 tsp): Adds complexity with hints of clove, cinnamon, and nutmeg.
- Ground Cloves (1/8 tsp): A little goes a long way in deepening the spice profile.
- Black Pepper (1/4 tsp): Gives a subtle kick that balances the sweetness.
- Sea Salt (1/4 tsp): Enhances all the flavors and keeps the cake from tasting flat.
- Milk (1 cup): Real California Milk is preferred, but plant-based options work beautifully for vegan versions.
- All-Purpose Flour (2 1/4 cups plus 2 tbsp): The sturdy base that binds everything together.
- Baking Soda (1 tsp): Helps the cake rise just enough to remain dense but not heavy.
- Warm Water (2 tbsp): Used to dissolve the baking soda for even distribution.
- Apple Cider Vinegar (2 tsp): Reacts with baking soda to create a light, tender crumb and subtle tang.
How to Make Sticky Gingerbread Cake
Step 1: Preparing Your Baking Pan
Preheat your oven to 325°F (160°C) and line an 8×8-inch baking tin with parchment paper on the bottom and sides. Spraying the corners with a flour-based baking spray ensures your cake will release flawlessly after baking.
Step 2: Combining the Wet Ingredients
In a heavy saucepan, measure out the prune puree, corn syrup, and molasses. Add the brown sugar and chopped prunes straight into the pan. This mix forms the rich, sticky backbone of your cake, and warming it gently helps the sugar dissolve perfectly.
Step 3: Adding Fresh Ginger and Spices
Peel your fresh ginger and grate it finely into the saucepan. Stir in the ground cinnamon, ground ginger, allspice, cloves, black pepper, and sea salt. Keep the mixture warm over low heat, whisking constantly until everything is blended into a fragrant, syrupy sauce. This step fills your kitchen with that iconic gingerbread aroma you’ll fall in love with.
Step 4: Mixing in Milk and Flour
Remove the pan from heat and gently whisk in the milk to loosen the batter. Next, gradually add the flour, whisking carefully to avoid lumps. Using an immersion blender here can help achieve a silky smooth consistency—key for a tender yet sticky texture.
Step 5: Activating the Leavening
In a separate large cup, dissolve the baking soda in warm water. Add apple cider vinegar and watch the fizz—an exciting little kitchen science moment! Immediately whisk this fizzy mixture into your batter, which boosts the cake’s rise while keeping it moist.
Step 6: Baking to Perfection
Pour the batter into your prepared tin and slide it into the oven. Bake for 50 to 55 minutes. Because this cake is exceptionally moist and sticky, avoid relying on a toothpick test. Instead, gently press the center—it should bounce back softly, indicating it’s perfectly done.
Step 7: Cooling and Finishing
Allow the cake to cool completely on a rack. This Sticky Gingerbread Cake actually tastes best the next day when the flavors have melded beautifully and the texture firms up slightly, making every slice a delight.
How to Serve Sticky Gingerbread Cake

Garnishes
A dusting of powdered sugar or a drizzle of warmed caramel sauce complements the moist gingerbread beautifully. For an extra festive touch, add a dollop of lightly whipped cream or a scoop of vanilla ice cream to elevate every bite!
Side Dishes
The earthy flavors in this cake pair wonderfully with spiced hot drinks like chai tea or mulled cider, balancing sweetness and spice. Fresh seasonal fruit such as poached pears or baked apples add a bright contrast and keep your dessert experience fresh and exciting.
Creative Ways to Present
Try layering slices with mascarpone or cream cheese frosting for an elegant gingerbread trifle or serve individual wedges topped with a compote of dried fruits for a visually impressive treat. Wrapping small portions in festive parchment paper makes for charming homemade gifts your friends and family will adore.
Make Ahead and Storage
Storing Leftovers
This Sticky Gingerbread Cake keeps beautifully covered at room temperature for up to three days. Its moist texture actually improves as the days pass, making it perfect for enjoying leftovers without losing flavor or stickiness.
Freezing
If you want to save some for later, wrap slices tightly in plastic wrap and foil to prevent freezer burn. Frozen gingerbread cake lasts up to two months, ready to be defrosted gently at room temperature for a quick treat anytime the craving hits.
Reheating
Reheat individual portions gently in a microwave or warm oven, but keep an eye on them to avoid drying out this delicate cake. Adding a small pat of butter or a spoonful of syrup before warming can restore its moist, sticky charm.
FAQs
Can I make this Sticky Gingerbread Cake vegan?
Absolutely! Simply substitute the milk with your favorite plant-based milk such as almond, oat, or soy, and use a vegan baking spray. The prune puree also helps keep the cake rich and moist without eggs or dairy.
What if I don’t have fresh ginger on hand?
While fresh ginger adds a bright, zesty kick, you can use an extra half teaspoon of ground ginger if necessary. The flavor won’t be quite as fresh but will still provide that warm gingerbread feeling.
Why does this recipe use prunes?
Prunes add natural sweetness, moisture, and a subtle fruity note that enriches the cake’s texture and flavor. They also help achieve the wonderfully sticky quality without adding excess fat.
How can I tell when the cake is done?
Rather than a toothpick test, gently press the center with your finger. It should spring back softly but not feel too wet. This method works best because the cake stays moist and sticky even when fully cooked.
Can I double the recipe?
Yes, doubling the recipe works well. Just use a larger baking pan and adjust the baking time accordingly, checking for doneness as described. You’ll have twice the Sticky Gingerbread Cake to share or savor over time!
Final Thoughts
Making this Sticky Gingerbread Cake is like inviting warmth and joy into your kitchen, with every bite promising rich, comforting spices and a perfect sticky texture that feels like a hug in dessert form. Whether it’s your first time or a beloved tradition, I encourage you to try this recipe soon—it’s a wonderful way to celebrate cozy moments and create sweet memories with every slice.
PrintSticky Gingerbread Cake Recipe
This Sticky Gingerbread Cake is a moist, richly spiced dessert featuring the deep flavors of molasses, prune puree, and fresh ginger. The cake combines warming spices like cinnamon, allspice, and cloves with a sticky, dense texture perfect for cooler weather or festive occasions. It is subtly sweetened with brown sugar and corn syrup and enhanced by the natural sweetness and moisture of California prunes. Best served cool, it develops its full flavor overnight, creating a deliciously sticky and fragrant treat.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 2/3 cup Prune Puree
- 2/3 cup corn syrup
- 2/3 cup molasses
- 1 cup Real California Milk (or plant-based alternative for vegan)
- 2 tablespoons warm water
- 2 teaspoons apple cider vinegar
Dry Ingredients
- 2 1/4 cups plus 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- 1 teaspoon baking soda
- 2/3 cup brown sugar
Other Ingredients
- 1/3 cup chopped pitted California prunes
- 1, 3 inch chunk of peeled fresh ginger, finely grated
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Line an 8×8-inch (20×20 cm) baking tin with parchment paper, covering the bottom and sides. Spray the corners with a flour-based baking spray to prevent sticking.
- Combine Prune Puree and Syrups: In a heavy saucepan, add the prune puree, corn syrup, and molasses.
- Add Sugar and Prunes: Stir in the brown sugar and chopped pitted California prunes into the saucepan.
- Add Ginger and Spices: Peel and finely grate the fresh ginger directly into the pan. Add ground cinnamon, ground ginger, ground allspice, ground cloves, black pepper, and sea salt. Keep the pan over low heat and whisk gently until all ingredients are combined and warm.
- Incorporate Milk: Remove the saucepan from the heat, ensuring the mixture is just warm. Slowly whisk in the milk (or plant-based alternative) until smooth.
- Add Flour: Gradually whisk in the all-purpose flour, taking care to avoid lumps. An immersion blender can be helpful for achieving a smooth batter.
- Activate Baking Soda: In a large cup, dissolve the baking soda in the warm water. Quickly add the apple cider vinegar to cause fizzing. Whisk the fizzy mixture immediately into the batter for leavening.
- Bake the Cake: Pour the batter into the prepared baking tin. Bake for 50 to 55 minutes. Since this cake is moist and sticky, check doneness by gently pressing the center; it should spring back. The toothpick test is not reliable for this cake.
- Cool and Serve: Allow the cake to cool completely on a rack. For best flavor and texture, serve the cake cool or the next day, allowing the sticky, rich gingerbread flavors to develop fully.
Notes
- This cake is naturally moist and sticky, making the toothpick test ineffective; rely on the spring-back test instead.
- Using prune puree adds natural sweetness and moisture, but you can substitute with vegetable oil if unavailable.
- For a vegan version, substitute milk with a plant-based milk like almond or oat milk.
- The cake improves in flavor after resting overnight, so consider baking it the day before serving.
- Ensure you freshly grate the ginger to maximize flavor and aroma.
- Use a heavy saucepan for even heating when warming the mixtures gently.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 2.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 5 mg
Keywords: sticky gingerbread cake, prune puree cake, molasses cake, spiced cake, gingerbread dessert, moist gingerbread