A Gingerbread Poke Cake is the Holiday Dessert You Didn’t Know You Needed

This gingerbread poke cake has all our favorite holiday flavors!

The gingerbread man gets all the attention this time of year. Take the classic Christmas flavor to cake!

Courtney Rich shared the recipe for a gingerbread poke cake. It’s the dessert you didn’t know you needed!

We can’t get enough gingerbread this time of year! This cake is packed with Christmas flavor. It starts with a soft, spicy gingerbread cake base that’s baked to perfection. Then, the magic happens! Poke holes all over the cake and drizzle warm, homemade caramel all over the cake. The rich caramel sinks in, making every bite extra moist and flavorful.

It doesn’t stop there! The cake is then topped with a fluffy layer of gingerbread whipped cream that’s gently folded with molasses to give it a seasonal flavor. For a finishing touch, sprinkle on some crunchy toffee bits for a sweet, buttery crunch.

The best part about poke cakes? The more you poke, the better they taste. This old-school baking trick ensures every bite is bursting with flavor.

Gingerbread Poke Cake

INGREDIENTS

For the Cake

• 3 ½ cups all-purpose flour
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 cup brown sugar, packed
• 2/3 cup molasses
• 2 eggs, room temperature
• 1 ¼ cups buttermilk, room temperature

For the Caramel

• 1 cup granulated sugar
• ½ cup water
• 2 teaspoons corn syrup
• 1 cup heavy whipping cream
• 1 teaspoon vanilla
• 1 teaspoon salt

For the Gingerbread Whipped Cream

• 2 cups heavy whipping cream
• 1 cup powdered sugar, measured then sifted
• ¼ cup molasses
• Garnish: Toffee Bits

METHOD

For the Cake

1. Preheat the oven to 350 degrees F. Spray a 9×13-inch glass baking dish with nonstick spray. Set aside (If using metal baking dish, note that your baking time will be slightly shorter).
2. In a medium-sized bowl, whisk together the flour, ginger, cinnamon, baking soda and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high until smooth and fluffy, about 2-3 minutes. Be sure to scrape down the sides and bottom of the bowl a couple times while it’s mixing.
4. Add the molasses and mix on medium-high until the texture is smooth.
5. Add the eggs and mix again on medium-high for about 2 more minutes.
6. With the mixer on slow, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix only until no streaks of flour remain.
7. Use a spatula to scrape down the sides and bottom of the bowl to ensure all the ingredients are incorporated.
8. Pour the batter into the pan.
9. Bake for about 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. I’d suggest reducing the baking time by about 5 minutes if you’re using a metal pan.
10. Allow the cake to cool in the pan.
11. Before adding the caramel on the cake, use the back of a wooden spoon, a straw, or even a fork to poke holes all over the cake. The more holes the better! We wnat hte caramel to soak the cake.

For the Caramel

1. Combine the sugar, water and corn syrup in a medium-size sauce pan over medium heat. Whisk until the sugar is dissolved and then walk away. The sugar mixture will crystalize if you mix it while it’s cooking. Allow the mixture to cook until it turns a caramel/amber/light brown color.
2. Remove the mixture from the heat and slowly add the cream while stirring with a wooden spoon. TIP: Heat the cream a little in the microwave before adding it.
3. Once you’ve added the cream, stir in the vanilla and salt.
4. Store in a glass container until it comes to room temperature. Can be store in the refrigerator, but you may need to reheat it before pouring onto the cake. Once the caramel is room temperature or close to it, you can pour it on the cake.

For the Gingerbread Whipped Cream

1. In a chilled stainless-steel bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
2. Fold in the molasses.
3. Once you know the cake and caramel are completely room temperature, you can add the whipped topping and toffee bits.

Find more from Courtney on Instagram, @cakebycourtney, or on her website, cakebycourtney.com.