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–+ servings

Spiced Gingerbread Poke Cake

This spiced gingerbread poke cake is rich, festive, and soaked in luscious toffee sauce. Topped with fluffy whipped cream and warm holiday spices, it’s a decadent dessert that brings pure winter comfort to every bite.
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Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: easy spiced cake, gingerbread cake, gingerbread poke cake, holiday dessert, poke cake, spiced gingerbread dessert, toffee drizzle, whipped cream topping
Servings: 8 people
Calories: 424kcal
Cost: $12.00

Equipment

  • 1 Mixing Bowl For combining dry and wet ingredients
  • 1 Whisk To mix the batter until smooth
  • 1 9x13 Baking Dish Greased, for baking the cake
  • 1 Wooden Spoon For poking holes in the cake
  • 1 Small Saucepan To heat the toffee sauce
  • 1 Offset Spatula For spreading whipped cream topping

Ingredients

  • 2 CUP all-purpose flour
  • 1 TSP baking soda
  • 2 TSP ground ginger
  • 1 TSP ground cinnamon
  • 1/4 TSP ground cloves
  • 1/2 TSP salt
  • 3/4 CUP brown sugar packed
  • 1/2 CUP molasses
  • 1 egg room temperature
  • 1 CUP buttermilk room temperature
  • 1/2 CUP unsalted butter melted
  • 1 CUP toffee sauce warmed
  • 2 CUP whipped cream cold, for topping
  • 1 TSP ground nutmeg for dusting

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9x13 baking dish and set aside.
  • In a large mixing bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
    2 CUP all-purpose flour, 1 TSP baking soda, 2 TSP ground ginger, 1 TSP ground cinnamon, 1/4 TSP ground cloves, 1/2 TSP salt
  • In another bowl, whisk brown sugar, molasses, egg, buttermilk, and melted butter until smooth.
    3/4 CUP brown sugar, 1/2 CUP molasses, 1 egg, 1 CUP buttermilk, 1/2 CUP unsalted butter
  • Gradually add the wet mixture to the dry ingredients, whisking until no lumps remain.
  • Pour batter into the baking dish. Bake for 35–40 minutes or until a toothpick comes out clean.
  • While still warm, poke holes all over the cake using a wooden spoon handle.
  • Pour warm toffee sauce over the cake, letting it seep into the holes. Cool completely.
    1 CUP toffee sauce
  • Spread whipped cream over the cooled cake and dust with ground nutmeg before serving.
    2 CUP whipped cream, 1 TSP ground nutmeg

Notes

For a deeper flavor, use dark molasses. Store refrigerated and enjoy within 3 days. Top with crushed ginger snaps or caramel drizzle for extra indulgence.
This recipe is written and shared for entertainment and informational purposes only. Nutritional values are estimates and not medical advice. Always consult with a qualified professional for dietary concerns or food allergies.

Nutrition

Serving: 150g | Calories: 424kcal | Carbohydrates: 64g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 66mg | Sodium: 339mg | Potassium: 451mg | Fiber: 1g | Sugar: 39g | Vitamin A: 538IU | Vitamin C: 0.02mg | Calcium: 125mg | Iron: 3mg
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