As the holiday season rolls in, the scent of gingerbread wafts through the air, bringing back memories of cozy family gatherings. This Gingerbread Poke Cake is not just a dessert; it’s a warm hug on a plate. Perfect for impressing your loved ones or simply treating yourself after a long day, this cake is both easy to make and delightful to eat. With its moist texture and rich flavors, it’s a quick solution for busy days when you want to spread some festive cheer without spending hours in the kitchen.
Why You’ll Love This Gingerbread Poke Cake
This Gingerbread Poke Cake is a game-changer for the holiday season. It’s incredibly easy to whip up, making it perfect for those last-minute gatherings. The rich, spiced flavor will transport you straight to a winter wonderland with every bite. Plus, the poke cake method ensures every slice is infused with creamy goodness, keeping it moist and delicious. It’s a festive treat that will impress without the stress!
Ingredients for Gingerbread Poke Cake
Gathering the right ingredients is the first step to creating this festive delight. Here’s what you’ll need:
All-purpose flour: The backbone of the cake, providing structure and a soft crumb.
Baking powder and baking soda: These leavening agents help the cake rise, giving it that perfect fluffy texture.
Ground ginger: The star spice that brings warmth and a hint of zest to the cake.
Ground cinnamon: Adds a comforting sweetness, making every bite feel like a cozy hug.
Ground nutmeg: Just a pinch enhances the cake’s flavor profile with its nutty aroma.
Salt: A crucial ingredient that balances the sweetness and enhances all the flavors.
Unsalted butter: For richness and moisture, ensuring the cake is tender and delicious.
Brown sugar: Adds depth and a slight caramel flavor, making the cake even more indulgent.
Granulated sugar: Sweetens the cake and helps create that lovely golden crust.
Eggs: They bind everything together and contribute to the cake’s structure.
Molasses: This is what gives the cake its signature gingerbread flavor and moistness.
Hot water: Helps to dissolve the molasses and creates a smooth batter.
Heavy cream: For the luscious topping that seeps into the cake, making it irresistible.
Powdered sugar: Sweetens the whipped cream, adding a touch of sweetness without graininess.
Vanilla extract: A splash of this elevates the flavor, rounding out the spices beautifully.
Ground cinnamon (for topping): A sprinkle on top adds a festive touch and extra flavor.
For those looking to add a twist, consider incorporating chopped crystallized ginger into the batter for an extra zing. If you prefer a lighter option, you can swap the heavy cream for whipped topping. Exact measurements for these ingredients can be found at the bottom of the article, ready for printing!
How to Make Gingerbread Poke Cake
Creating this Gingerbread Poke Cake is a delightful journey that fills your kitchen with the warm scents of the holidays. Follow these simple steps, and you’ll have a festive treat that’s sure to impress!
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly. While the oven warms up, grease and flour a 9×13-inch baking dish. This step is crucial; it prevents the cake from sticking and makes for easy serving later.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt. This blend of spices is what gives the cake its signature flavor. Make sure there are no lumps; a smooth mixture is key to a fluffy cake.
Step 3: Cream Butter and Sugars
In a large mixing bowl, cream the softened unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes. The air you incorporate here will help the cake rise beautifully, so don’t rush this step!
Step 4: Combine Wet Ingredients
Next, add the eggs one at a time, mixing well after each addition. Then, stir in the molasses until fully combined. The molasses not only adds flavor but also moisture, making your cake irresistibly soft.
Step 5: Combine Dry and Wet Mixtures
Now, it’s time to bring it all together. Gradually add the dry ingredients to the wet mixture, alternating with the hot water. Start and end with the dry ingredients. This method helps to keep the batter smooth and prevents clumping. Mix until just combined; overmixing can lead to a dense cake.
Step 6: Bake the Cake
Pour the batter into your prepared baking dish, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes. To check for doneness, insert a toothpick into the center; it should come out clean. The aroma wafting through your kitchen will be heavenly!
Step 7: Poke Holes
Once baked, remove the cake from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart. This step is essential for allowing the creamy topping to seep into the cake, enhancing its flavor and moisture.
Step 8: Prepare Whipped Topping
In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. This fluffy topping is what makes the poke cake so special. Pour the whipped cream mixture over the warm cake, ensuring it fills the holes you created earlier.
Step 9: Cool and Refrigerate
Finally, sprinkle ground cinnamon over the top of the cake for that festive touch. Let the cake cool completely at room temperature, then refrigerate for at least 2 hours before serving. This chilling time allows the flavors to meld beautifully, making each slice a delightful experience.
Tips for Success
Use room temperature ingredients for better mixing and a fluffier cake.
Don’t skip the cooling time; it helps the flavors develop and the cake set properly.
For a richer flavor, let the cake sit overnight in the fridge before serving.
Experiment with spices; a dash of allspice or cloves can add a unique twist.
Keep an eye on baking time; ovens can vary, so check for doneness early.
Equipment Needed
9×13-inch baking dish: A standard size for this cake; a glass or metal dish works well.
Mixing bowls: Use a large bowl for wet ingredients and a medium one for dry.
Whisk: Essential for mixing dry ingredients; a fork can work in a pinch.
Electric mixer: Ideal for creaming butter and sugars; a hand whisk can suffice.
Wooden spoon: Perfect for poking holes and mixing; any sturdy spoon will do.
Variations
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make this cake suitable for those with gluten sensitivities.
Spiced Up: Add a teaspoon of allspice or cloves for an extra layer of warmth and complexity in flavor.
Nutty Twist: Fold in chopped walnuts or pecans into the batter for added crunch and richness.
Fruity Addition: Incorporate dried cranberries or raisins for a sweet and tart contrast to the spiced cake.
Vegan Version: Replace eggs with flaxseed meal and use plant-based butter and milk for a delicious vegan alternative.
Serving Suggestions
Pair with Coffee: A warm cup of coffee or spiced chai complements the cake’s flavors beautifully.
Ice Cream Delight: Serve with a scoop of vanilla or cinnamon ice cream for a decadent treat.
Festive Garnish: Top with fresh whipped cream and a sprinkle of nutmeg for an elegant touch.
Fruit Compote: A side of cranberry or apple compote adds a refreshing contrast.
FAQs about Gingerbread Poke Cake
Can I make Gingerbread Poke Cake ahead of time?
Absolutely! This cake actually tastes better after sitting in the fridge for a day. Just make sure to cover it well to keep it fresh. The flavors meld beautifully, making each slice even more delightful.
What can I use instead of molasses?
If you don’t have molasses on hand, you can substitute it with dark corn syrup or honey. Keep in mind that the flavor will change slightly, but it will still be delicious!
How do I store leftover Gingerbread Poke Cake?
Store any leftovers in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. Just be sure to enjoy it before it disappears!
Can I freeze Gingerbread Poke Cake?
Yes, you can freeze this cake! Just make sure it’s completely cooled and wrapped tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw it in the fridge before serving.
What’s the best way to serve Gingerbread Poke Cake?
Serve it chilled or at room temperature, topped with a dollop of whipped cream and a sprinkle of cinnamon. It’s perfect for holiday gatherings or cozy nights in!
Final Thoughts
Creating this Gingerbread Poke Cake is more than just baking; it’s about crafting memories and sharing joy. Each slice is a celebration of the season, filled with warmth and spice that brings everyone together. The ease of preparation means you can focus on what truly matters—enjoying time with loved ones. Whether it’s a festive gathering or a quiet evening at home, this cake adds a touch of magic to any occasion. So, roll up your sleeves, embrace the holiday spirit, and let this delightful dessert be the centerpiece of your celebrations!
A moist and flavorful Gingerbread Poke Cake that is perfect for the holiday season.
Ingredients
Scale
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
3 large eggs
1 cup molasses
1 cup hot water
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon (for topping)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Stir in the molasses until fully combined. Gradually add the dry ingredients to the wet mixture, alternating with the hot water, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the cake from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.
In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Pour the heavy cream mixture over the warm cake, allowing it to fill the holes.
Sprinkle the ground cinnamon over the top of the cake. Let the cake cool completely, then refrigerate for at least 2 hours before serving.
Notes
For a festive twist, add chopped crystallized ginger to the batter for extra flavor.
You can substitute the heavy cream with whipped topping for a lighter option.
