Jump to Recipe Print RecipeThere’s something magical about the aroma of gingerbread wafting through your home during the holidays. It instantly transports me to cozy evenings spent with loved ones, sipping warm drinks and sharing laughter. This Holiday Gingerbread Poke Cake is my go-to recipe for celebrating the season, featuring layers of spiced gingerbread soaked in rich caramel and crowned with fluffy whipped cream. The best part? It’s not only a crowd-pleaser but also a breeze to whip up, leaving you more time to enjoy the festivities. With every slice, you’ll experience the comforting charm of gingerbread and a satisfying crunch from the gingersnap crumble that takes this dessert to the next level. Are you ready to bring this delightful holiday treat to your table? Why is this Gingerbread Poke Cake special? Warm, Festive Flavors: With spiced gingerbread soaked in caramel, every bite evokes the essence of the holiday season. Effortless Preparation: It’s incredibly easy to make, allowing you to spend more time with your loved ones instead of in the kitchen. Crowd-Pleasing Delight: This cake is sure to impress friends and family, making it the perfect centerpiece for gatherings. Versatile Toppings: You can easily switch up the gingersnap crumble by trying other toppings like crushed peppermint for a festive twist! Texture Harmony: The combination of moist cake, light whipped cream, and crunchy crumbs offers a delightful contrast that everyone will love. Elevate your dessert game this holiday season with this irresistible Gingerbread Poke Cake, and if you’re looking for more options, check out my Bake Cheesecake Discover or Bake Chocolate Cheesecake for more festive treats! Gingerbread Poke Cake Ingredients • To create this delightful Gingerbread Poke Cake, make sure you have these essential ingredients on hand. For the Cake Gingerbread Cake Mix – This forms the comforting base; use a store-bought mix for convenience or whip up a homemade version for a personal touch. Eggs – Essential for binding; ensure they are at room temperature for better mixing. Water – Provides moisture; replace with brewed coffee for a deeper flavor. Oil – Keeps the cake moist; melted butter is a great substitute. For the Caramel Soak Caramel Sauce – This adds that sweet, gooey goodness; feel free to swap with butterscotch for a twist in flavor. For the Whipped Cream Topping Heavy Cream – The star for a luscious topping; a dairy-free alternative can work well too. Cinnamon – This spice enhances warmth; you can adjust to taste or try using allspice for a different flair. Nutmeg – Complements the cinnamon beautifully; omit if you prefer a simpler flavor. For the Crunchy Topping Gingersnap Cookies – Crush these for that delightful crunch; graham crackers or vanilla wafers offer a yummy alternative. Get ready to dive into the layers of this lovely Gingerbread Poke Cake and celebrate the flavors of the season! Step‑by‑Step Instructions for Gingerbread Poke Cake Step 1: Prepare Gingerbread Cake Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish. In a mixing bowl, combine your gingerbread cake mix, eggs, water, and oil. Beat on medium speed for 2 minutes, until the batter is smooth and well combined. Pour the batter into the prepared dish and bake for 30-35 minutes. The cake is done when it springs back lightly when tapped and a toothpick inserted in the center comes out clean. Step 2: Cool the Cake Once baked, remove the Gingerbread Poke Cake from the oven and place it on a wire rack to cool for about 15-20 minutes. This cooling step is crucial to prevent sogginess. When the cake is warm but manageable to touch, proceed to poke holes evenly throughout the surface using the end of a wooden spoon or a cake tester. Aim for a 1-inch spacing between the holes to allow the caramel to seep in beautifully. Step 3: Soak the Cake Drizzle warm caramel sauce generously over the holes in the cooled gingerbread cake. Use about half of your caramel sauce to ensure a rich soak. Allow the caramel to fully absorb into the holes for approximately 10-15 minutes. The cake should appear slightly glossy as it soaks up the sauce, creating a delightful contrast of flavors for the Gingerbread Poke Cake. Step 4: Make Whipped Cream While the cake absorbs the caramel, prepare your whipped cream topping. In a large mixing bowl, combine heavy cream, cinnamon, and nutmeg. Using an electric mixer, beat on medium-high speed for 3-4 minutes, or until soft peaks form. Be careful not to overmix; you want a light and fluffy texture. This whipped cream will add a dreamy layer to your holiday cake. Step 5: Top the Cake Once the cake has soaked and the whipped cream is ready, spread the whipped cream evenly across the surface of the Gingerbread Poke Cake. Use an offset spatula for an even application, allowing some of the caramel to peek through for a visually inviting finish. This fluffy topping will create a beautiful contrast with the dense gingerbread below. Step 6: Add Topping To add an enticing crunch, sprinkle crushed gingersnap cookies evenly over the whipped cream layer. For the best texture, let the cookies sit for a moment on the whipped cream to adhere without sinking. This final touch not only enhances the flavor but also provides that satisfying crunch in each bite of your Gingerbread Poke Cake. Step 7: Chill Before Serving Cover the assembled Gingerbread Poke Cake with plastic wrap and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld beautifully and enhances the overall taste of the cake. Once chilled, you’ll be ready to slice into this festive dessert, bringing warmth and joy to your holiday gatherings. Storage Tips for Gingerbread Poke Cake Fridge: Store the leftover Gingerbread Poke Cake in an airtight container for up to 3 days to keep it fresh and moist. Freezer: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap, then in foil to prevent freezer burn. Thawing: To enjoy, simply transfer the frozen cake to the fridge overnight to thaw before serving. Reheating: If you prefer warm cake, heat individual slices in the microwave for about 15-20 seconds; add a dollop of whipped cream right before serving for added delight! What to Serve with Gingerbread Poke Cake Cozy gatherings call for delightful pairings that elevate your Gingerbread Poke Cake into a full festive experience. Creamy Vanilla Ice Cream: The cold, smooth texture perfectly balances the warm spices and rich caramel of the cake. Hot Apple Cider: A steaming cup of spiced apple cider enhances the holiday spirit, complementing the cake’s warmth with fruity notes. Candied Pecans: These crunchy, sweet nuts add a lovely textural contrast, echoing the flavors of gingerbread and enhancing every bite. Spiced Chocolate Chai: Serve this aromatic tea alongside the cake for a cozy twist that mingles beautifully with the ginger and spices. Maple Walnut Salad: A fresh salad with maple vinaigrette cuts through the sweetness, providing a refreshing balance to the rich dessert. Pumpkin Spice Cookies: Embrace the holiday spirit with these delightful cookies, offering a chewy texture that pairs harmoniously with the gingerbread. Caramel Drizzle: A light drizzle over each slice will accentuate the existing flavors while adding an extra layer of indulgence. Minty Hot Chocolate: A warm, chocolatey beverage topped with whipped cream gives a playful nod to the holiday season, matching the cozy vibe of the cake. Tips for the Best Gingerbread Poke Cake Cool Before Soaking: Ensure the cake is completely cool before poking holes; this prevents it from becoming too soggy and helps maintain texture. Use Quality Cream: Opt for heavy cream for the whipped topping; it whips better and provides that dreaminess you want in your Gingerbread Poke Cake. Even Hole Spacing: Poke holes uniformly to allow even caramel absorption; too close or far apart can lead to uneven flavor distribution throughout the cake. Chill for Flavor: Allow the cake to chill for at least one hour after assembling; this helps the flavors meld and enhances the deliciousness of each bite. Add Topping Variations: Experiment with different toppings like crushed peppermint for a festive twist on your Gingerbread Poke Cake! Make Ahead Options These Gingerbread Poke Cakes are perfect for busy home cooks looking to save time during the holiday rush! You can bake the gingerbread cake and soak it with caramel sauce up to 24 hours in advance, ensuring it stays deliciously moist and flavorful. Just make sure to let the cake cool completely before covering it tightly in the fridge to maintain its quality. The whipped cream can also be prepared up to 3 days ahead—just whip it up and store it in an airtight container until you’re ready to spread it on the cake. When it’s time to serve, simply top with whipped cream and crushed gingersnap cookies, and you’ll have a festive dessert ready with minimal effort! Gingerbread Poke Cake Variations Feel free to explore exciting ways to make this Gingerbread Poke Cake your own! Cream Cheese Frosting: Add a tangy cream cheese layer for extra richness that complements the gingerbread perfectly. It’s a blissful upgrade! Citrus Zest: Mix in some orange or lemon zest for a bright, refreshing contrast to the warm spices. A touch of citrus can truly elevate the flavor profile. Pumpkin Spice Swirl: Fold in some pumpkin puree mixed with pumpkin pie spice into the whipped cream for a seasonal twist that adds creaminess and charm. Chocolate Drizzle: Drizzle melted chocolate over the cake before adding the whipped cream for a rich, indulgent twist that chocolate lovers will adore. Nutty Crunch: Sprinkle in chopped pecans or walnuts on top of the gingersnap cookies for an added layer of texture and flavor that gives every bite a delightful crunch. Caramel Drizzle: Intensify the decadence by drizzling extra caramel sauce atop the whipped cream. It’s a sweet surprise that makes each bite even more indulgent! Spiced Apple Topping: Top with sautéed spiced apples for a fruity complement that adds a lovely sweetness and moisture. It’s like a cozy hug in cake form! Dairy-Free Delight: Substitute heavy cream with coconut cream and use dairy-free caramel for a delicious vegan version that still tastes fabulous. Discover even more delightful twists and flavors with related recipes like Bake Oreo Cheesecake or Ingredient Cheesecake Bake! Gingerbread Poke Cake Recipe FAQs What type of gingerbread cake is best for this recipe? Absolutely! You can use either a store-bought gingerbread cake mix for convenience or make a homemade version if you’re feeling adventurous. If you opt for homemade, look for a recipe that includes warm spices like cinnamon and nutmeg for the best flavor. How do I store leftover Gingerbread Poke Cake? To keep the cake fresh and moist, store the leftovers in an airtight container in the refrigerator for up to 3 days. I often make sure to cover the cake well to prevent it from drying out. Can I freeze Gingerbread Poke Cake? Yes! You can freeze the Gingerbread Poke Cake for up to 2 months. To freeze it, first, let the cake cool completely, then wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. When you’re ready to indulge, simply thaw the cake overnight in the fridge. What if my whipped cream doesn’t form soft peaks? If your whipped cream isn’t forming soft peaks, it may be due to the cream being too warm or over-mixed. It’s best to start with chilled cream and a cold bowl. If you’ve mixed it too long, you can add a bit more cream to lighten it up. Just be gentle when combining! Are there any dietary considerations for this Gingerbread Poke Cake? Certainly! For those with dairy allergies, you can substitute the heavy cream for non-dairy alternatives like coconut whipped cream. If you’re controlling sugar intake, consider using a sugar-free caramel sauce and reducing the sugar in the whipped cream for a lighter version. Always check ingredient labels to ensure they meet your dietary needs. Irresistible Gingerbread Poke Cake for Cozy Holiday Gatherings This Gingerbread Poke Cake features spiced gingerbread soaked in caramel, a fluffy whipped cream topping, and a satisfying crunch, perfect for holiday gatherings. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 35 minutes minsChilling Time 1 hour hrTotal Time 1 hour hr 50 minutes mins Servings: 12 slicesCourse: DessertsCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake1 box Gingerbread Cake Mix Store-bought or homemade2 large Eggs Room temperature1 cup Water Can be replaced with brewed coffee1/2 cup Oil Can substitute with melted butterFor the Caramel Soak1 cup Caramel Sauce Can substitute with butterscotchFor the Whipped Cream Topping2 cups Heavy Cream Dairy-free alternative can be used1 tsp Cinnamon Adjust to taste1/4 tsp Nutmeg Omit if preferredFor the Crunchy Topping1 cup Gingersnap Cookies Can use graham crackers or vanilla wafers Equipment mixing bowlelectric mixerBaking dish Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking dish.In a mixing bowl, combine the gingerbread cake mix, eggs, water, and oil. Beat on medium speed for 2 minutes until smooth.Pour the batter into the prepared dish and bake for 30-35 minutes. The cake is done when it springs back lightly when tapped and a toothpick comes out clean.Let the cake cool on a wire rack for 15-20 minutes. Poke holes evenly across the surface using a wooden spoon.Drizzle warm caramel sauce over the holes in the cake. Allow it to absorb for 10-15 minutes.Whip heavy cream, cinnamon, and nutmeg in a bowl until soft peaks form.Spread whipped cream evenly over the cake, allowing some caramel to peek through.Sprinkle crushed gingersnap cookies on top of the whipped cream.Cover with plastic wrap and refrigerate for at least 1 hour before serving. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 100IUCalcium: 60mgIron: 1mg NotesFor best results, ensure the cake is completely cool before soaking and refrigerate for flavors to meld. Tried this recipe?Let us know how it was!
