Gingerbread Poke Cake with Gingerbread Whipped Cream

If you’re searching for the ultimate holiday dessert to wow your family and friends, look no further than my new Gingerbread Poke Cake. This decadent treat combines the warming spices of gingerbread with the gooey indulgence of homemade salted caramel and a luscious molasses-infused whipped cream. It’s the perfect centerpiece for festive gatherings or an after-dinner delight during the holiday season.

What Makes Gingerbread Poke Cake So Special?

The beauty of a poke cake lies in its texture and flavor. By poking holes into a freshly baked gingerbread cake and soaking it with salted caramel, you create a dessert that is both moist and bursting with flavor. The salted caramel seeps into every crevice, ensuring each bite is a harmonious blend of sweet and savory richness.

Topping this with molasses whipped cream elevates the cake to new heights. The molasses adds depth, balancing the sweetness while enhancing the signature gingerbread flavor. Every forkful is a journey through layers of spiced cake, creamy caramel, and fluffy whipped topping.

Why You’ll Love This Gingerbread Poke Cake

1. Unbeatable Texture: The salted caramel transforms the gingerbread into a tender, melt-in-your-mouth delight.
2. Flavor Harmony: The balance of warm spices, sweet caramel, and molasses cream is nothing short of perfection.
3. Crowd-Pleasing Appeal: It’s a dessert that will have everyone coming back for seconds (and asking for the recipe!).
4. No Decorating Skills Needed: Baking this cake in a 9-inch by 13-inch rectangular pan means no extra decorating equipment or skills needed. You will love how easy this cake is to make.

How to Make Gingerbread Poke Cake

To make the gingerbread cake, you’ll need a 9-inch by 13-inch rectangular cake pan. I use the brand Fat Daddio for all of my cake pans, but for poke cakes, I actually like using a glass pan since I leave the cake in the pan for serving. I think the glass looks a little nicer. NOTE: the cake takes a little longer to bake in the glass pan that it would in the metal Fat Daddio pan. If you use a metal pan, you’ll want to reduce the bake time by about 5 minutes.

Ingredients

For the cake: unsalted butter, eggs, molasses, brown sugar, ground ginger, ground cinnamon, baking soda, salt, and buttermilk.

For the caramel: granulated sugar, water, corn syrup (helps the caramel not crystalize), heavy whipping cream, vanilla and salt.

For the whipped cream: heavy whipping cream, powdered sugar, and molasses.

How to Make the Cake

This cake batter comes together quickly and you can easily use a hand mixer.

How to Make the Caramel

I love homemade salted caramel so much. It’s actually so easy to make. Be sure to check out this detailed blog post: HOMEMADE CARAMEL SAUCE

Once the cake is cooled to room temperature, poke holes all over it and cover it with the caramel.

How to Make the Whipped Cream

Homemade whipped cream might be the easiest thing you make today! You’ll grab a mixer with the whisk attachments and beat the heavy whipping cream and powdered sugar until semi-stiff peaks. At that point, gradually add the molasses while still beating on high.

The flavor of this whipped cream tastes like a gingerbread cookie. It’s so good!

Tips for Success

• Homemade Caramel is Key: While store-bought caramel works in a pinch, taking the time to make your own salted caramel elevates this dessert to gourmet status.
• Use Room Temperature Ingredients: Using room temperature ingredients ensures your batter blends evenly and helps the dry ingredients absorb the moisture. This all helps your cake to rise better.
• Chill Before Serving: Letting the cake chill after assembling allows the flavors to meld together, making every bite irresistibly delicious.

A Holiday Dessert That Captures the Season

Gingerbread poke cake isn’t just a dessert—it’s an experience. The warm aroma of cinnamon, ginger, and cloves fills your kitchen as the cake bakes, instantly transporting you to a winter wonderland. Pair that with the irresistible scent of bubbling salted caramel, and you’ve got a dessert that smells as incredible as it tastes.

This cake is ideal for holiday parties or cozy nights by the fire. It pairs beautifully with a steaming mug of hot cocoa, spiced cider, or even a classic eggnog. Plus, its stunning presentation makes it a showstopper for Christmas dinner or any festive celebration.

Bookmark this holiday favorite and savor the magic of gingerbread with every slice!

Gingerbread Poke Cake

4.84 from 6 votes

Delicious and flavorful gingerbread cake, soaked with homemade salted caramel and topped with a molasses infused whipped cream.

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Ingredients

  

For the Cake

• 3 1/2 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 1/4 cups buttermilk room temperature

For the Caramel

• 1 cup granulated sugar
• 1/2 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
• 1/4 cup molasses
• Garnish: toffee bits

Instructions

 

For the Cake

• 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).
• In a medium size bowl, whisk together the flour, ginger, cinnamon, baking soda and salt. Set aside.
• 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 to 3 minutes. Be sure to scrape down the sides and bottom of the bowl a couple times while it’s mixing.
• Add the molasses and mix on medium-high until the texture is smooth.
• Add the eggs and mix again on medium-high for about 2 more minutes.
• 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.
• Use a spatula to scrape down the sides and bottom of the bowl to ensure all the ingredients are incorporated.
• Pour the batter into the pan.
• 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.
• Allow the cake to cool in the pan.
• 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 want the caramel to soak the cake.

For the Caramel

• 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.
• 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.
• Once you’ve add the cream, stir in the vanilla and salt.
• Store in a glass container until room temperature.
• Can be stored in the refrigerator, but you may need to reheat it before pouring onto the cake.
• Once the caramel is room temp or close to it, you can pour it on the cake.

For the Gingerbread Whipped Cream

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

Course: Dessert

Cuisine: Cake

Keyword: Beginner, Gingerbread Poke Cake, sheet cake