Gingerbread Poke Cake is the ultimate holiday dessert, combining the warm, spiced flavors of gingerbread with a rich and creamy texture. This moist cake is infused with sweetened condensed milk and topped with whipped cream, crushed gingersnaps, and caramel drizzle for a festive treat. It’s easy to prepare and guaranteed to be a showstopper on your dessert table.
Why You’ll Love This Recipe
- Festive Flavors: Classic gingerbread spices like cinnamon, ginger, and molasses create a warm and nostalgic taste.
- Simple and Quick: Made with a boxed spice cake mix and pantry ingredients for convenience.
- Make-Ahead Dessert: Perfect for holiday gatherings since it’s best prepared in advance.
- Showstopping Presentation: Topped with Cool Whip, caramel drizzle, and gingersnap cookies, it looks as good as it tastes!
Ingredients
- 1 (15.25 oz) box spice cake mix
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ cup buttermilk
- ½ cup molasses
- ⅓ cup vegetable or canola oil
- 4 large eggs
- 1 (14 oz) can sweetened condensed milk
- 8 oz tub Cool Whip (thawed)
- Caramel ice cream topping
- 12-15 gingersnap cookies (crushed, plus more for garnish)
Step-by-Step Instructions
Step 1: Prepare the Cake
- Preheat your oven to 350°F and lightly grease a 7×11-inch cake pan.
- In a large mixing bowl, combine the spice cake mix, ground ginger, cinnamon, buttermilk, molasses, oil, and eggs. Mix until well blended and smooth.
- Pour the batter into the prepared cake pan and bake for 30–32 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan.
Step 2: Poke and Soak
- Once the cake has cooled, use a straw or the handle of a wooden spoon to poke holes evenly across the surface of the cake.
- Pour the sweetened condensed milk evenly over the top, ensuring it seeps into the holes.
- Cover the cake and refrigerate for at least 4 hours or overnight to allow the milk to fully saturate the cake.
Step 3: Add the Toppings
- Spread the Cool Whip evenly over the entire cake, using a spatula to smooth it out.
- Sprinkle crushed gingersnap cookies generously over the top.
- Chill the cake for an additional 2 hours in the refrigerator.
Step 4: Garnish and Serve
- Before serving, drizzle caramel ice cream topping over each slice.
- Top each slice with a whole gingersnap cookie for a festive garnish.
- Slice, serve, and enjoy!
Kitchen Equipment Needed
- Mixing bowl
- 7×11-inch cake pan
- Spatula
- Wooden spoon or straw for poking holes
- Refrigerator
Serving and Storage Tips
- Serving: This cake is best served chilled and can be cut into squares for easy serving.
- Storage: Keep the cake covered in the refrigerator for up to 5 days.
- Freezing: Freeze individual slices without the Cool Whip and caramel topping for up to 3 months. Thaw in the refrigerator before decorating and serving.
Variations
- Homemade Whipped Cream: Swap Cool Whip for freshly whipped cream for a more homemade touch.
- Spiced Nuts: Add a sprinkle of chopped spiced pecans or walnuts for extra texture.
- Chocolate Twist: Drizzle with chocolate syrup instead of caramel for a different flavor profile.
- Mini Cakes: Make individual poke cakes using a muffin tin. Adjust baking time accordingly.
Helpful Notes and Tips from Chefs
- Buttermilk Substitute: If you don’t have buttermilk, mix ½ cup milk with 1 teaspoon of vinegar or lemon juice and let it sit for 5 minutes before using.
- Cool Cake: Ensure the cake is fully cooled before adding the sweetened condensed milk to avoid a soggy texture.
- Even Poking: Space the holes evenly to ensure every bite is filled with the creamy sweetness of the condensed milk.
- Caramel Drizzle: For a cleaner presentation, drizzle caramel using a squeeze bottle or spoon in a zigzag pattern.
Frequently Asked Questions
Can I use a different cake mix?
Yes, yellow or white cake mix can work, but adding the ginger and cinnamon is essential to replicate the gingerbread flavor.
Can I make this cake in a larger pan?
Absolutely! Double the recipe for a 9×13-inch pan. Adjust baking time as needed.
Can I use homemade gingerbread cookies for garnish?
Yes, homemade cookies add a personal touch and elevate the flavor even more.
What can I substitute for Cool Whip?
Freshly whipped cream or stabilized whipped cream works beautifully.
Can I make this cake ahead of time?
Yes, it’s actually better when made the day before, as the flavors meld and the cake becomes extra moist.
Gingerbread Poke Cake is a deliciously festive dessert that will become a favorite tradition in your home. With its rich spices, creamy topping, and delightful gingersnap crunch, it’s a holiday must-have that everyone will love!