Gingerbread Poke Cake is a delightful dessert that brings the warm, spicy flavors of gingerbread to a delightfully moist and tender cake, making it perfect for holiday gatherings or any time you crave a taste of cozy. This recipe is a game-changer for busy bakers, offering a foolproof way to create a stunning dessert with minimal effort, packed with comforting gingerbread goodness.
Key Ingredients for Gingerbread Poke Cake
- 1 box (around 15.25 ounces) spice cake mix
- 1 ¾ cups water, as called for on the cake mix box
- 3 large eggs, as called for on the cake mix box
- ½ cup vegetable oil, as called for on the cake mix box
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup sweetened condensed milk
- ¼ cup unsalted butter, melted
- ¼ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon ground ginger (for whipped cream)
- Optional: Cream cheese frosting (store-bought or homemade)
- Optional: A sprinkle of cinnamon or nutmeg for garnish
How to Make Gingerbread Poke Cake
Get ready for a slice of pure, spiced perfection! This Gingerbread Poke Cake recipe is designed for ease and maximum flavor impact, delivering a moist, tender cake brimming with festive gingerbread spices. What sets it apart is the simple poking technique that allows a rich, spiced sauce to seep into every bite, creating an incredibly satisfying dessert that’s surprisingly quick to whip up. Best of all, the preparation time is approximately 20 minutes, with about 30-35 minutes dedicated to baking.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan.
- Mix the Cake Batter: In a large mixing bowl, combine the spice cake mix, water, eggs, and vegetable oil. Add the ground ginger, cinnamon, cloves, and nutmeg to the dry mix. Stir until just combined, being careful not to overmix.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Slightly: Let the cake cool in the pan on a wire rack for about 10 minutes. This is crucial for allowing the cake to set slightly before poking.
- Prepare the Poke Sauce: While the cake is cooling, whisk together the sweetened condensed milk, melted butter, packed light brown sugar, and vanilla extract in a small bowl until well combined.
- Poke the Cake: Using the handle of a wooden spoon or a straw, poke holes all over the surface of the warm cake, about 1 inch apart. Don’t be afraid to make plenty of holes!
- Infuse with Sauce: Slowly and evenly pour the prepared sweetened condensed milk mixture over the hot cake, allowing it to seep into all the poked holes.
- Chill the Cake: Cover the pan loosely with plastic wrap or foil and refrigerate the cake for at least 2-4 hours, or preferably overnight. This allows the sauce to fully absorb into the cake, creating that signature moist and flavorful texture.
- Prepare the Whipped Cream: Just before serving, in a chilled bowl, whip the heavy whipping cream and powdered sugar on medium-high speed until stiff peaks form. Gently fold in the ½ teaspoon of ground ginger.
- Frost and Serve: Spread the gingerbread whipped cream evenly over the chilled poke cake. If desired, you can also frost the cake with cream cheese frosting before adding the gingerbread whipped cream for an extra layer of decadence. Garnish with a sprinkle of cinnamon or nutmeg if you like. Slice and enjoy your delicious Gingerbread Poke Cake!
Why You’ll Love This Gingerbread Poke Cake
You’ll absolutely adore this Gingerbread Poke Cake because it masterfully captures the beloved, warming spices of gingerbread in a wonderfully moist and fluffy cake. Unlike a typical gingerbread cookie experiment that can sometimes be crumbly or too dense, this poke cake technique ensures every bite is infused with a rich, spiced syrup, delivering incredible moisture and flavor without any fuss. The comforting aroma alone will transport you to cozy winter evenings, making it a truly heartwarming dessert. Plus, making this festive treat at home is significantly more budget-friendly than purchasing a specialty dessert, allowing you to impress guests or treat your family to something special without breaking the bank. It’s a cost-effective way to bring a touch of holiday magic to your table any time of year.
The luxurious topping of lightly spiced whipped cream adds a delightful contrast to the rich cake, making each forkful a symphony of textures and tastes. It offers a lighter alternative to heavy frostings, allowing the gingerbread essence to truly shine. Imagine the smiles when presented with this beautiful, inviting cake – it’s sure to become a favorite! Don’t wait for a special occasion; whip up this Gingerbread Poke Cake today and experience the simple joy of homemade comfort.
Storing and Reheating Tips
To keep your delicious Gingerbread Poke Cake fresh and flavorful, proper storage is key.
- Refrigeration: Baked and frosted poke cake should always be stored in the refrigerator. Cover the pan tightly with plastic wrap or aluminum foil to prevent the cake from drying out and to keep it from absorbing other odors from the fridge.
- Storage Duration: The cake will stay fresh in the refrigerator for 3-4 days. The poke sauce actually helps to keep the cake moist even after it’s baked, so it holds up well.
- Freezing: While poke cakes are best enjoyed fresh, you can freeze portions if you have leftovers. It’s best to freeze individual slices or smaller portions for easier reheating.
- Wrap each slice tightly in plastic wrap, then in aluminum foil.
- Place the wrapped slices in an airtight freezer-safe container or a large freezer bag.
- Frozen poke cake can be stored for up to 1-2 months.
- Reheating:
- For refrigerated cake: No reheating is usually necessary; it’s often best served chilled or at room temperature. If you prefer it slightly warmed, you can microwave a slice for 10-15 seconds, but be cautious not to overheat it, which can dry out the cake.
- For frozen cake: Thaw frozen slices overnight in the refrigerator before serving. You can also gently reheat a thawed slice in the microwave for about 15-20 seconds if desired.
Final Thoughts
This Gingerbread Poke Cake is a truly special treat that’s both incredibly easy to make and wonderfully delicious. Its comforting spice and moist texture make it a guaranteed hit for any occasion, so go ahead and bake this simple joy into your day!
Read more also:
- Christmas Spice Cake Eggnog Buttercream
- Tasty Tiramisu Yule Log Cake
- Boozy Eggnog Bundt Cake
- Our Pinterest
Gingerbread Poke Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, combine the spice cake mix, water, eggs, and vegetable oil. Add the ground ginger, cinnamon, cloves, and nutmeg to the dry mix. Stir until just combined, being careful not to overmix.Spice cake mix, 1.75 cups water, 3 large eggs, 0.5 cup vegetable oil, 1 teaspoon ground ginger, 0.5 teaspoon ground cinnamon, 0.25 teaspoon ground cloves, 0.25 teaspoon ground nutmeg
- Pour the batter evenly into the prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for about 10 minutes. This is crucial for allowing the cake to set slightly before poking.
- While the cake is cooling, whisk together the sweetened condensed milk, melted butter, packed light brown sugar, and vanilla extract in a small bowl until well combined.0.5 cup sweetened condensed milk, 0.25 cup unsalted butter, 0.25 cup packed light brown sugar, 1 teaspoon vanilla extract
- Using the handle of a wooden spoon or a straw, poke holes all over the surface of the warm cake, about 1 inch apart. Don’t be afraid to make plenty of holes!
- Slowly and evenly pour the prepared sweetened condensed milk mixture over the hot cake, allowing it to seep into all the poked holes.
- Cover the pan loosely with plastic wrap or foil and refrigerate the cake for at least 2-4 hours, or preferably overnight. This allows the sauce to fully absorb into the cake, creating that signature moist and flavorful texture.
- Just before serving, in a chilled bowl, whip the heavy whipping cream and powdered sugar on medium-high speed until stiff peaks form. Gently fold in the ½ teaspoon of ground ginger.1 cup heavy whipping cream, 2 tablespoons powdered sugar, 0.5 teaspoon ground ginger
- Spread the gingerbread whipped cream evenly over the chilled poke cake. If desired, you can also frost the cake with cream cheese frosting before adding the gingerbread whipped cream for an extra layer of decadence. Garnish with a sprinkle of cinnamon or nutmeg if you like. Slice and enjoy your delicious Gingerbread Poke Cake!Cream cheese frosting, Cinnamon or nutmeg