When the holiday season rolls around, my kitchen transforms into a wonderland of warm spices and comforting aromas. One of my favorite traditions is to whip up this delightful Gingerbread Poke Cake with Gingerbread Whipped Cream. It hits all the right notes—soft, moist cake infused with ginger and cinnamon, topped with a luxurious whipped cream that carries the essence of the season.
One chilly afternoon, as I sipped spiced apple cider, a lightbulb went off. What if I added a poke cake twist to my beloved gingerbread recipe? The idea of infusing caramel deep into the cake, paired with a fluffy gingerbread-infused whipped cream, felt like the perfect solution to my sweet tooth cravings. This cake is not only a showstopper at gatherings, but it also offers an effortless way to impress guests without breaking a sweat.
Join me as we dive into crafting this festive delight that is sure to become a cherished addition to your holiday table!
Why is Gingerbread Poke Cake with Gingerbread Whipped Cream Irresistible?
Irresistible Flavor: The unique blend of spices creates a cozy, festive flavor profile that’s perfect for any celebration.
Moist and Delicious: The poke method allows the cake to soak up caramel, ensuring every bite is rich and decadent.
Whipped Cream Delight: The gingerbread whipped cream adds a creamy, dreamy finish that elevates the cake to new heights.
Easy to Make: Simple steps mean you can whip this up with minimal effort—perfect for busy bakers!
Crowd-Pleasing: This cake is a showstopper that brings everyone around the table with joy; you won’t have leftovers!
This delightful recipe captures the essence of the holiday season and is guaranteed to impress your family and friends.
Gingerbread Poke Cake Ingredients
• Get ready to indulge in a festive treat!
For the Cake
- 3 1/2 cups all-purpose flour – This forms the stable base for our lovely gingerbread texture.
- 2 teaspoons ground ginger – Adds that warm spiciness that makes gingerbread irresistible.
- 2 teaspoons ground cinnamon – Infuses a comforting aroma, perfect for the holiday season.
- 2 teaspoons baking soda – Helps the cake rise to fluffy perfection.
- 1 teaspoon salt – Enhances all flavors, bringing out the sweetness of the cake.
- 1 cup unsalted butter, room temperature – Ensures a rich and moist cake; remember to bring it to room temperature!
- 1 cup brown sugar, packed – Provides moisture and a slight caramel flavor to the cake.
- 2/3 cup molasses – This is the heart of gingerbread; it gives that deep, rich flavor we adore.
- 2 eggs, room temperature – Binds everything together for a tender crumb.
- 1 1/4 cups buttermilk, room temperature – Keeps the cake moist and adds a delightful tang.
For the Caramel
- 1 cup granulated sugar – This is the key ingredient for a beautiful, rich caramel.
- 1/2 cup water – Helps dissolve the sugar evenly without stirring.
- 2 teaspoons corn syrup – Prevents the caramel from crystallizing for a smooth finish.
For the Whipped Cream
- 1 cup heavy whipping cream – The main component for a luscious cloud-like topping.
- 1 teaspoon vanilla – Infuses a lovely depth and warmth into the whipped cream.
- 2 cups heavy whipping cream – The dreamy base for our gingerbread-infused whipped cream.
- 1 cup powdered sugar, measured then sifted – Sweetens the cream while helping it hold its shape.
- 1/4 cup molasses – Adds a rich flavor that complements the fruity notes of the whipped cream.
For Garnish
- toffee bits – Sprinkle atop the cake for an irresistible crunch and additional sweetness.
This Gingerbread Poke Cake with Gingerbread Whipped Cream is designed to delight your senses and bring a sprinkle of warmth to your holiday celebrations!
How to Make Gingerbread Poke Cake
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Preheat the oven: Start by preheating your oven to 350°F. While it’s warming up, spray a 9×13-inch glass baking dish with nonstick spray to prevent any sticking.
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Mix dry ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt. This blend of spices and flour will create the warm, fragrant base of your cake. Set this aside.
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Cream butter and sugar: In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium-high until smooth and fluffy, about 2 to 3 minutes. Don’t forget to scrape down the sides of the bowl to incorporate everything!
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Add molasses: Pour in the molasses and mix again on medium-high speed until fully combined. The mixture should look velvety and inviting.
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Incorporate eggs: Add the eggs one at a time, mixing on medium-high for about 2 minutes until everything is well-blended. You’ll notice the batter becoming richer in color and texture.
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Combine dry and wet ingredients: Lower your mixer speed to slow and alternately add the dry flour mixture and buttermilk, starting and ending with the flour mixture. Mix until there are no streaks of flour remaining—don’t over mix!
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Scrape the bowl: Use a spatula to scrape down the sides and the bottom of your mixing bowl to ensure all the ingredients are incorporated perfectly.
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Pour batter into pan: Carefully pour the batter into your prepared pan, spreading it evenly to ensure even baking.
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Bake the cake: Place the cake in the preheated oven and bake for about 35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out with a few moist crumbs.
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Cool and poke holes: Allow the cake to cool in the pan for a bit. Once it’s cool enough to handle, use a wooden spoon, straw, or fork to poke holes all over the cake so the caramel can soak in beautifully.
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Make the caramel: For the caramel, combine sugar, water, and corn syrup in a medium saucepan over medium heat. Whisk until the sugar dissolves, then stop stirring and let it cook until it turns a lovely amber color.
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Add cream to caramel: Carefully remove it from heat and slowly add warmed cream while stirring with a wooden spoon. Caution! The mixture might bubble up quite a bit!
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Finish the caramel: Stir in the vanilla and salt. Store this gorgeous caramel in a glass container until it reaches room temperature. If you refrigerate it, just remember to reheat it before pouring over the cake.
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Pour caramel over cake: Once the caramel is nicely cooled, pour it generously over the cake, letting it seep into those lovely holes for maximum flavor.
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Make whipped cream: For the Gingerbread Whipped Cream, in a chilled stainless steel bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form—this takes a few minutes.
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Fold in molasses: Gently fold in the molasses into the whipped cream, introducing that rich, gingerbread flavor throughout.
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Top the cake: When both the cake and caramel are at room temperature, spread the whipped topping over the cake.
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Garnish: Finally, sprinkle toffee bits right on top for that delightful crunch and extra sweetness you won’t be able to resist!
Optional: Drizzle some extra caramel on the serving plates for a stunning presentation.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Gingerbread Poke Cakes with Gingerbread Whipped Cream are a lifesaver for busy home cooks! You can prepare the cake and caramel up to 24 hours in advance—simply bake the cake, cool it, and poke holes before drizzling the caramel over it. Store the cake covered at room temperature to keep it moist. The whipped cream can be made up to 3 days ahead; store it in an airtight container in the refrigerator. When you’re ready to serve, just spread the whipped topping over the cake and sprinkle with toffee bits for a delightful finish. With this prep, you’ll have an impressive dessert ready with minimal effort!
Gingerbread Poke Cake Variations
Feel free to get creative with this festive cake and elevate its flavors to match your festive spirit!
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Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a delightful gluten-free version. The texture will remain soft and tender.
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Vegan: Replace eggs with flax eggs and use coconut milk instead of buttermilk for a plant-based treat. The creaminess of coconut will pair nicely with the flavors.
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Spicy Twist: Add a pinch of cayenne pepper or nutmeg to the cake batter for an unexpected kick that balances well with the sweetness of caramel.
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Fruit-Infused: Fold in some finely chopped apples or pears into the batter for a moist fruitiness that complements the gingerbread beautifully.
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Nutty Additions: Mix in some chopped pecans or walnuts for added crunch and a rich, nutty flavor that enhances the overall depth of the cake.
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Chocolate Lovers: Add chocolate chips to the batter for a delightful chocolate-ginger combination. This decadent addition will wow any chocolate lover.
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Caramel Swirl: Before baking, drizzle some caramel sauce on top of the batter and swirl it in with a skewer for an intensified caramel flavor throughout the cake.
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Citrus Zest: Incorporate some grated orange or lemon zest into the batter for a brightness that complements the warm spices beautifully. This adds a zesty freshness!
Explore these variations to find your perfect match and turn this Gingerbread Poke Cake with Gingerbread Whipped Cream into a unique masterpiece!
What to Serve with Gingerbread Poke Cake with Gingerbread Whipped Cream?
To create a cozy and delightful holiday meal, consider pairing your cake with these satisfying sides and beverages.
- Spiced Apple Cider: A warm, fragrant drink that enhances the ginger flavors in the cake, making each bite even more delightful.
- Candied Pecans: The slight crunch and sweetness of these nuts will balance the soft texture of the cake perfectly. Explore the contrast between crispy and tender!
- Roasted Brussels Sprouts: Tossed in olive oil and spices, these add a savory touch to your meal, creating a lovely contrast against the sweetness of the cake.
- Cranberry Sauce: Tart and bright, this fresh side adds a burst of acidity that cuts through the layers of flavor in the cake while complementing the spices.
- Butternut Squash Soup: Creamy and comforting, this soup provides a warm introduction to your festive meal, setting a lovely tone for dessert.
- Vanilla Ice Cream: A scoop of creamy ice cream alongside the warm poke cake is a classic pairing, adding an extra layer of indulgence and smoothing out the rich flavors.
- Ginger Tea: Brewed with fresh ginger, this spicy tea echoes the flavors of the cake, making it a perfect warm sip during holiday gatherings.
- Pumpkin Bread: For a delightful dessert duo, slice some moist pumpkin bread to accompany your gingerbread—two fall favorites in one meal!
- Chocolate Mint Cookies: These sweet bites will add a refreshing twist to your dessert spread, perfect for holiday cookie platters.
- Mulled Wine: A warming glass of spiced red wine lends a sophisticated touch, echoing the festive spices in the cake while enhancing the overall celebration.
How to Store and Freeze Gingerbread Poke Cake
Fridge: Store any leftover Gingerbread Poke Cake in an airtight container in the refrigerator for up to 3 days for the best freshness.
Freezer: If you want to preserve it longer, wrap slices tightly in plastic wrap and then in aluminum foil to freeze for up to 2 months.
Reheating: To enjoy leftover cake, let it thaw in the fridge overnight and reheat in the microwave for about 10-15 seconds. This keeps the cake moist and delicious.
Whipped Cream Storage: It’s best to whip the cream fresh, but if you have leftovers, store it in the fridge in a covered container for up to 2 days—give it a gentle whip before serving.
Tips for the Best Gingerbread Poke Cake
- Room Temperature Ingredients: Always use room temperature butter, eggs, and buttermilk to ensure a smooth batter that incorporates evenly, preventing any lumps.
- Poking Holes: Be generous when poking holes in the cake; this allows the caramel to seep in fully, giving you that irresistible flavor in every bite.
- Caramel Consistency: Keep an eye on your caramel; if it cooks too long, it can harden. Aim for a golden amber color for that perfect pour.
- Whipped Cream Folding: When adding molasses to your whipped cream, fold gently to maintain the light texture; over-mixing can lead to dense cream.
- Storage Tips: If you have leftovers, store them in the fridge. Just remember to let the cake come to room temperature before serving for the best flavor and texture.
Indulge in this Gingerbread Poke Cake with Gingerbread Whipped Cream; it’s a festive treat that will leave your guests raving!
Gingerbread Poke Cake with Gingerbread Whipped Cream Recipe FAQs
What should I look for when selecting ginger and spices?
Absolutely! When selecting ground ginger and cinnamon for your Gingerbread Poke Cake, choose fresh, high-quality spices. They should be aromatic and vibrant in color. If your spices have lost their scent or are clumping, it’s time to replace them for the best flavor.
How should I store leftover Gingerbread Poke Cake?
I recommend storing any leftovers in an airtight container in the refrigerator for up to 3 days. This helps maintain its moist texture. If you want to keep it longer, wrap individual slices tightly in plastic wrap, then in aluminum foil, and freeze it for up to 2 months. Just remember to thaw overnight in the fridge before enjoying!
Can I freeze the Gingerbread Poke Cake?
Absolutely! To freeze your Gingerbread Poke Cake, slice it into individual servings first for easier thawing later. Wrap each slice tightly in plastic wrap, then place them into a zip-top freezer bag or airtight container, ensuring you remove as much air as possible. It will keep well in the freezer for up to 2 months.
What if my caramel isn’t turning out right?
Very good question! If your caramel is crystallizing or not dissolving, avoid stirring it after the initial whisk. Ensure you’re using medium heat, as cooking it on too high of a flame can lead to uneven melting. If you find it hardening, gently reheat it with a bit of cream while stirring constantly until it smooths out. Patience is key!
Can I make this recipe dairy-free?
Indeed! To make this Gingerbread Poke Cake dairy-free, substitute the buttermilk with a non-dairy alternative like almond or soy milk mixed with a tablespoon of vinegar to mimic the acidity. For the whipped cream, you can use coconut cream or a non-dairy whipping substitute. Just remember to check labels for any allergens or added sugars!
What if I have leftover whipped cream?
Great question! If you have leftover gingerbread whipped cream, store it in the fridge in a covered container for up to 2 days. When you’re ready to serve, give it a gentle whip to restore its fluffy texture. It’s also delightful on pancakes or as a fruit dip!
These FAQs will surely help you enjoy your baking adventures with the delicious Gingerbread Poke Cake with Gingerbread Whipped Cream—happy baking!
Irresistible Gingerbread Poke Cake with Dreamy Whipped Cream
Ingredients
Equipment
Method
- Preheat the oven to 350°F and prepare a baking dish with nonstick spray.
- In a bowl, whisk flour, ginger, cinnamon, baking soda, and salt.
- In a stand mixer, beat butter and brown sugar until smooth.
- Add molasses and mix until combined.
- Incorporate eggs one at a time.
- Alternately mix the dry ingredients and buttermilk.
- Scrape the bowl to ensure all ingredients are mixed.
- Pour batter into the prepared pan.
- Bake for 35 minutes or until a toothpick comes out clean.
- Allow the cake to cool slightly then poke holes in it.
- In a saucepan, make the caramel by heating sugar, water, and corn syrup.
- Remove from heat and add cream slowly.
- Stir in vanilla and salt, then cool.
- Pour cooled caramel over the cake.
- Beat heavy cream and powdered sugar to stiff peaks.
- Fold in molasses.
- Spread whipped cream over the cake.
- Garnish with toffee bits.