Craving a dessert that perfectly captures the essence of the holiday season? This gingerbread poke cake is the answer. With its rich, spiced flavor and moist texture, it’s a delightful twist on traditional gingerbread. Whether you’re hosting a festive gathering or just want to enjoy a slice at home, this cake will surely impress your taste buds.
Imagine sinking your fork into a soft gingerbread cake, infused with warm spices like cinnamon and ginger, and topped with a creamy filling. Each bite is a blissful experience, combining the comforting flavors of gingerbread with a delightful texture that keeps you coming back for more.
What’s more, this recipe is straightforward to follow, making it perfect for both novice bakers and seasoned pros. It’s a sweet hug in dessert form that will have your friends and family asking for seconds.
The Perfect Gingerbread Poke Cake for the Holidays
This gingerbread poke cake is a moist, flavorful dessert made with a rich gingerbread base and filled with a creamy mixture, creating a delightful contrast. It’s perfect for holiday gatherings or cozy nights in.
Ingredients
- 1 box gingerbread cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup sweetened condensed milk
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Crushed gingerbread cookies for topping (optional)
- Whipped cream for serving (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare the Cake: In a large bowl, combine the gingerbread cake mix, water, vegetable oil, and eggs. Mix until well combined and smooth.
- Add Spices: Stir in the ground cinnamon, ginger, and cloves until evenly distributed.
- Bake: Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes.
- Poke the Cake: Use the end of a wooden spoon to poke holes all over the top of the cake, about 1 inch apart.
- Add the Filling: In a separate bowl, mix the sweetened condensed milk and vanilla extract. Pour the mixture over the warm cake, ensuring it seeps into the holes.
- Make the Whipped Topping: In a mixing bowl, beat the heavy cream and powdered sugar together until soft peaks form.
- Top the Cake: Spread the whipped cream mixture evenly over the top of the cake. For added crunch, sprinkle crushed gingerbread cookies on top.
- Chill: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
- Serve: Slice and enjoy your festive gingerbread poke cake, optionally garnished with additional whipped cream.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes
- Servings: 12 slices
- Calories: 320kcal
- Fat: 15g
- Protein: 3g
- Carbohydrates: 45g
