Gingerbread Poke Cake Recipe
Gingerbread Poke Cake is moist, spiced, and soaked in caramel sauce, topped with molasses frosting and crushed cookies for a festive dessert!
Servings: 15 servings
Calories: 570kcal
Ingredients
- 1 cup molasses
- 1 cup hot water
- ½ cup granulated white sugar
- ½ cup light brown sugar
- ¾ cup unsalted butter room temperature
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg
- 14- ounce jar caramel sauce
Frosting Ingredients:
- 4 tablespoons unsalted butter room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 4 cups powdered sugar
- 1 cup heavy cream
- crushed gingerbread cookies for topping
Instructions
- Preheat oven to 350°F and prepare a 9x13-inch baking dish with parchment and nonstick spray.
- Mix wet ingredients: In a large bowl, whisk together molasses, hot water, both sugars, eggs, melted butter, and vanilla.
- Combine dry ingredients: In another bowl, whisk flour, baking powder, baking soda, salt, and spices.
- Blend together: Add dry ingredients to the wet and whisk until just combined — don’t overmix.
- Bake: Pour into your prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
- Poke & soak: While warm, use the handle of a wooden spoon to poke holes across the top. Pour caramel sauce evenly over the cake so it sinks in.
- Chill: Refrigerate for at least 2 hours so the caramel can soak into every bite.
- Make the frosting: Beat butter, vanilla, molasses, powdered sugar, and cream together until fluffy.
- Frost & decorate: Spread frosting over the cooled cake and sprinkle crushed gingerbread cookies on top.
- Serve & store: Cover and refrigerate leftovers for up to 3 days — it tastes even better the next day!
Nutrition
Calories: 570kcal | Carbohydrates: 99g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 214mg | Potassium: 503mg | Fiber: 1g | Sugar: 79g | Vitamin A: 666IU | Vitamin C: 0.2mg | Calcium: 122mg | Iron: 3mg