Warm up your holiday season with this Gingerbread Poke Cake, a delightful twist on a classic gingerbread dessert. This moist, spiced cake soaked with creamy caramel sauce and topped with fluffy whipped cream is perfect for Christmas gatherings, cozy nights, or any time you crave a festive treat. Let’s dive into this indulgent recipe that’s sure to become a holiday favorite!
Why You’ll Love This Recipe
Rich, Festive Flavors: The warm spices of ginger, cinnamon, and molasses create a cozy, nostalgic taste that screams holiday cheer.
Moist and Decadent: The poke cake method ensures every bite is infused with gooey caramel goodness.
Easy to Make: This recipe is accessible to bakers of all skill levels because to its basic ingredients and simple methods.
Crowd-Pleaser: Perfect for holiday parties, potlucks, or family dinners, this cake serves a crowd and impresses every time.
Customizable: Add your favorite toppings like crushed gingersnaps or a drizzle of chocolate for extra flair.
Ingredients
For the Gingerbread Cake:
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground ginger
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
2 large eggs
¾ cup molasses
1 cup buttermilk
1 tsp vanilla extract
For the Caramel Sauce:
1 cup granulated sugar
6 tbsp unsalted butter, cubed
½ cup heavy cream
¼ tsp salt
For the Whipped Cream Topping:
1 ½ cups heavy whipping cream, cold
¼ cup powdered sugar
1 tsp vanilla extract
Optional Garnishes:
Crushed gingersnap cookies
Ground cinnamon or nutme
Caramel drizzle
Method
Preheat and Prepare: Set your oven to 350°F (175°C). Set aside a 9 x 13-inch baking dish that has been lightly oiled.
Combine Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, cloves, ginger, cinnamon, and nutmeg together. Set aside.
Cream Butter and Sugars: In a large bowl, use an electric mixer to beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Incorporate Wet Ingredients: Add eggs one at a time, beating well after each. Mix in molasses and vanilla extract. Slowly mix the dry ingredients into the wet mixture, starting and finishing with the dry ingredients and alternating with buttermilk. Stir just until incorporated.
Bake the Cake: Spread the batter evenly in the prepared dish. If you stick a toothpick in the middle, it should come out clean after baking for 30 to 35 minutes. Let it cool for fifteen minutes.
Make Caramel Sauce: In a medium saucepan over medium heat, melt granulated sugar, stirring constantly until it becomes amber-colored. Add butter (expect bubbling) and stir until smooth. Slowly incorporate heavy cream and salt until completely combined.
Cover the cake with heated caramel sauce, allowing it to soak into the cracks. To allow the cake to absorb the sauce, let it rest for half an hour.
Make Whipped Cream: In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
To assemble and chill, evenly cover the cake with whipped cream. Add a pinch of cinnamon or crumbled gingersnaps if desired. To allow the flavors to blend, place in the refrigerator for at least an hour.
Serve: Slice and serve the Gingerbread Poke Cake chilled, with an optional drizzle of extra caramel sauce.