Gingerbread caramel poke cake

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If you love gingerbread and caramel, you’re going to fall in love with this gingerbread caramel poke cake! It’s a soft, moist homemade from-scratch gingerbread cake filled with rich caramel sauce, topped with fluffy cinnamon whipped cream and finished with crunchy gingersnap cookies.

Every bite has that delicious combination of warm gingerbread spices, sweet caramel and creamy topping. It’s everything you could want in a cozy holiday dessert!

One of my favorite things about this gingerbread cake recipe is that you can make it ahead of time. In fact, it tastes even better after spending the night in the refrigerator! Whether you’re planning Christmas dinner, hosting a holiday party or looking for easy Christmas desserts to bring to a potluck, this caramel gingerbread poke cake is a delicious choice. Plus, one 9×13-inch pan makes about 15 servings, so there’s plenty to go around!

Why You’ll Love This Gingerbread Cake

• Packed with Christmas flavors. Ginger, cinnamon, cloves and molasses give this homemade gingerbread cake its wonderful warm, spiced flavor. Add caramel, and it’s even better!
• Super moist and delicious. The caramel sauce seeps into the holes throughout the cake, adding sweetness and keeping every slice wonderfully moist.
• Perfect for making ahead. Prepare it the day before your Christmas celebration and keep it refrigerated until you’re ready to serve. One less thing to worry about!
• Easy to serve a crowd. Baked in a 9×13-inch pan, this Christmas dessert is great for holiday gatherings, potlucks and family dinners.

Ingredients

For the gingerbread cake

• ¾ cup unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup light brown sugar, packed
• 2 large eggs at room temperature
• 3½ cups all purpose flour
• 1 teaspoon ground cloves:
• 1½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 2½ teaspoons baking soda
• ½ teaspoon salt
• 1 cup unsulphured molasses
• 1½ cups hot water

For the caramel filling

• 1 jar (11½ ounces) caramel sauce

For the cinnamon whipped cream topping

• 1¾ cups heavy whipping cream
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• 4 tablespoons powdered sugar
• Crushed gingersnap cookies

How to Make Gingerbread Poke Cake

This Christmas cake recipe is easier than it looks! You’ll start by baking a homemade gingerbread sheet cake, then add the caramel filling and finish with fluffy cinnamon whipped cream.

Step 1: Preheat the oven and prepare your baking dish

Preheat your oven to 350°F (175°C).. Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray, making sure to coat the bottom and sides. This will help prevent the cake from sticking when you cut and serve it later. Set the prepared baking dish aside while you make the batter.

Step 2: Beat the butter, sugar and eggs

In a large mixing bowl, add the softened unsalted butter, granulated sugar, packed light brown sugar and eggs. Using an electric hand mixer, beat everything together until the mixture looks smooth and well combined. Stop the mixer occasionally and scrape down the sides of the bowl with a rubber spatula to make sure all the ingredients are incorporated. Set the bowl aside.

Step 3: Mix the dry ingredients

In a separate medium mixing bowl, combine the all-purpose flour, baking soda, ground cloves, ground ginger, cinnamon and salt. Use a whisk to stir everything together until the spices and baking soda are evenly distributed throughout the flour. This is an important step because it prevents pockets of baking soda or spices from ending up in the finished cake.

Step 4: Combine the molasses and hot water

Pour the hot water into another mixing bowl or large heatproof measuring jug. Add the molasses and stir until it has completely dissolved into the water. Molasses is thick and sticky, so combining it with warm water makes it much easier to incorporate into the cake batter. The mixture should look dark, smooth and evenly combined.

Step 5: Start combining the cake batter

Add about half of the flour mixture to the bowl containing the butter, sugar and eggs. Pour in half of the molasses mixture. Using your electric mixer on low speed, mix until the ingredients are just combined. The batter may look a little uneven at this stage, and that’s completely fine. You’ll be adding the remaining ingredients next.

Step 6: Finish mixing the batter

Add the remaining flour mixture and the rest of the molasses water to the bowl. Continue mixing on low speed until everything comes together. Use a rubber spatula to scrape down the sides and bottom of the bowl, checking for any pockets of dry flour. Give the batter one final brief mix on high speed until smooth and fluffy. Avoid mixing any longer than necessary, as overmixing can make the finished cake tougher.

Step 7: Pour the batter into the pan

Pour the prepared gingerbread cake batter into your greased 9×13-inch baking dish. Use a rubber spatula to spread the batter evenly, making sure it reaches all four corners. Gently tap the baking dish against the counter once or twice to help release any large air bubbles.

Step 8: Bake the gingerbread cake

Place the baking dish on the center rack of your preheated oven. Bake for 40 to 45 minutes, or until the center of the cake is set. To check whether it’s ready, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done.

Step 9: Let the cake cool slightly

Remove the gingerbread cake from the oven and place the baking dish on a wire cooling rack. Allow it to cool for approximately 30 minutes. The cake should still be slightly warm when you add the caramel sauce, but not piping hot.

Step 10: Poke holes all over the cake

Using a wooden skewer or the rounded end of a wooden spoon handle, carefully poke holes all over the surface of the cake. Space the holes approximately 1 inch apart, covering the entire cake so the caramel can spread throughout.

Step 11: Pour the caramel sauce over the cake

Slowly pour the entire jar of caramel sauce evenly over the surface of the cake. Try to direct some of the caramel into the holes as you pour. Use the back of a spoon or a small spatula to gently spread any remaining caramel over the surface, encouraging it to seep into the holes. Don’t worry if some caramel remains on top. It will add another delicious layer of sweetness beneath the whipped cream.

Step 12: Refrigerate the cake

Transfer the baking dish to the refrigerator and allow the cake to chill completely for approximately 2 hours. This gives the cake time to cool and allows the caramel to settle into the gingerbread. The cake needs to be completely cold before you add the whipped cream, otherwise the topping may soften or melt.

Step 13: Make the cinnamon whipped cream

When the cake is nearly finished chilling, prepare the homemade whipped cream topping. Pour the cold heavy whipping cream and vanilla extract into a large mixing bowl. Using an electric hand mixer, beat the mixture until stiff peaks form, approximately 1 to 2 minutes, depending on your mixer.

You’ll know the whipped cream is ready when you lift the beaters out of the bowl and the cream holds its shape rather than falling back into the mixture. Be careful not to keep beating once stiff peaks form, or the cream can become grainy.

Step 14: Add the cinnamon and powdered sugar

Add the powdered sugar and ground cinnamon to the whipped cream. Mix briefly on low speed until everything is evenly incorporated. You should have a smooth, fluffy whipped cream with a light cinnamon flavor. Taste the cream and make sure the sweetness is just right for you.

Step 15: Spread the whipped cream over the cake

Remove the completely chilled gingerbread caramel cake from the refrigerator. Spoon the cinnamon whipped cream over the top. Using an offset spatula or the back of a large spoon, gently spread it into an even layer, covering the caramel and reaching the edges of the baking dish. For a pretty homemade finish, use the back of your spoon to create little swirls across the whipped cream.

Step 16: Add the crushed gingersnap cookies

Sprinkle crushed gingersnap cookies evenly over the whipped cream. You can use finely crushed cookies for a delicate topping or leave a few slightly larger pieces for extra crunch. For the best texture, I recommend adding the cookies shortly before serving so they stay crunchy.

Step 17: Chill or serve

Your gingerbread caramel poke cake is now ready to slice and enjoy!

However, if you have the time, cover the cake and refrigerate it overnight. The caramel has more time to soak into the gingerbread, and the flavors become even better.

Tips & Tricks

• Use regular unsulphured molasses. Molasses is essential for that classic gingerbread flavor, but not all varieties taste the same. Regular unsulphured molasses has a lovely rich sweetness, while blackstrap molasses is much stronger and can make the cake taste bitter.
• Don’t overbake the cake. This is probably the most important tip! Start checking around the 40-minute mark. You want a toothpick to come out clean, but leaving the cake in the oven too long can dry it out.
• Choose a pourable caramel sauce. Thick caramel won’t flow into the holes as easily. If necessary, warm the sauce slightly before pouring, but make sure it’s not too hot.
• Give the cake plenty of time to chill. The two-hour chilling period is important, but refrigerating the cake overnight makes it an even better make-ahead Christmas dessert.

How to store gingerbread caramel poke cake

Because this cake is topped with homemade whipped cream, it needs to be refrigerated.

In the refrigerator: Cover the baking dish tightly with plastic wrap or a fitted lid and refrigerate for up to 3 days. The caramel will continue to soften the gingerbread, making the cake wonderfully moist. Keep it refrigerated until you’re ready to serve.

Make ahead: This is one of my favorite Christmas desserts to prepare the day before a holiday gathering. Bake the cake, add the caramel, chill and finish with the whipped cream. Cover it and refrigerate overnight, then sprinkle with crushed gingersnaps right before serving.

Freezing: For the best results, freeze the gingerbread cake before adding the caramel and whipped cream. Allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months for best quality. Thaw overnight in the refrigerator, then add the caramel filling and whipped cream as directed. Freezing the fully assembled cake isn’t ideal because the whipped cream may separate when thawed.

When and how to serve gingerbread poke cake

This cake is delicious straight from the refrigerator, especially when the caramel has had plenty of time to soak into the gingerbread.

Here are some of my favorite ways to serve it:

• Christmas dinner dessert: Make the cake the day before Christmas and serve it chilled after dinner. It’s a wonderful alternative to traditional Christmas pudding or fruitcake.
• Holiday parties: Cut it into small squares and arrange them on a serving platter for an easy Christmas party dessert.
• Christmas Eve dessert: Prepare it earlier in the day and have a delicious homemade gingerbread cake ready after your Christmas Eve meal.
• Holiday potlucks: Transport the cake in its baking dish with a fitted lid. Keep it chilled during transport and until serving.

FAQs

Can I use a boxed gingerbread cake mix instead?

Yes, if you’re looking for a shortcut, you can make a gingerbread poke cake using a boxed gingerbread cake mix. Prepare and bake the cake according to the package instructions, making sure to use the recommended pan size.

Why is my gingerbread cake dry?

The most common reason is overbaking. Gingerbread cake should be soft and moist, so check it a few minutes before the end of the recommended baking time.

Another possible reason is adding too much flour. Always spoon the flour into your measuring cup and level it off rather than packing it down.

Can I replace homemade whipped cream with Cool Whip?

Yes! Cool Whip is a convenient alternative if you want to save a little time. Use enough thawed whipped topping to cover the cake with a generous layer, approximately one standard 8-ounce container.

For a similar flavor to the homemade topping, gently fold in a little vanilla extract and ground cinnamon. Spread it over the completely chilled cake and refrigerate until serving.

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