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–+ servings
Gingerbread Poke Cake

Irresistible Gingerbread Poke Cake with Sweet Whipped Cream

This Gingerbread Poke Cake is a nostalgic dessert filled with moist, spiced goodness and topped with sweet whipped cream.
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Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Course Desserts
Cuisine American
Servings 12 slices
Calories 320 kcal

Equipment

  • 9x13-inch baking pan
  • mixing bowls
  • Electric Mixer
  • saucepan

Ingredients
  

For the Cake

  • 2 cups All-purpose flour
  • 1 tablespoon Baking powder
  • 1 tablespoon Ground ginger
  • 1 tablespoon Ground cinnamon
  • 1 teaspoon Ground cloves
  • 1 cup Molasses
  • 1 cup Brown sugar
  • 2 large Eggs
  • 1 cup Milk
  • 2 teaspoon Vanilla extract

For the Caramel Soak

  • 1 cup Caramel sauce

For the Whipped Cream Topping

  • 1 cup Heavy cream
  • 1 4 Powdered sugar
  • 1 teaspoon Cinnamon
  • 1 4 Nutmeg

For the Gingersnap Crumble

  • 1 cup Gingersnap cookies crushed
  • 1 2 Butter melted

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. In a large bowl, combine flour, baking powder, ginger, cinnamon, and cloves. In another bowl, whisk together molasses, brown sugar, eggs, milk, and vanilla extract until smooth. Gradually mix the dry ingredients into the wet until just combined. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
  • While the cake is cooling, prepare the caramel soak. Warm the caramel sauce in a saucepan over medium heat for about 5 minutes. Once the cake has cooled for 10 minutes, poke holes evenly all over the cake and pour the warm caramel sauce over it.
  • In a mixing bowl, whip the heavy cream with powdered sugar, cinnamon, and nutmeg until soft peaks form. Spread the whipped cream generously over the soaked gingerbread cake.
  • Crush the gingersnap cookies and mix with melted butter. Spread the gingersnap crumble over the whipped cream layer.
  • Cover the cake with plastic wrap and refrigerate for at least 2 hours before serving.

Notes

For the best flavor and texture, always add fresh whipped cream just before serving.

Nutrition

Serving: 1slicesCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 70mgIron: 1mg
Keyword easy cake recipe, festive desserts, Gingerbread Poke Cake, Holiday Desserts, moist cake, Whipped Cream Topping
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