If there’s one dessert that tastes like Christmas cheer wrapped in a cozy blanket, it’s this Gingerbread Poke Cake. Imagine the classic, spiced warmth of homemade gingerbread combined with the creamy indulgence of a poke cake — every bite filled with deep molasses flavor, cinnamon, ginger, and nutmeg, soaked through with sweetened condensed milk, then topped with clouds of whipped cream and a drizzle of caramel.

This dessert isn’t just delicious; it’s the definition of festive comfort. Whether you’re hosting a holiday dinner or baking just for fun, this easy poke cake brings nostalgic joy to every plate.

Why You’ll Love This Gingerbread Poke Cake

There are countless reasons this dessert will become your new holiday favorite:

Moist and flavorful: Every bite is rich, soft, and perfectly spiced.
Effortless to make: No fancy tools, just mix, bake, poke, and chill.
Crowd-pleasing: The poke cake texture ensures creamy, sweet perfection in every square.
Perfect for parties: You can make it ahead of time — it actually gets better as it chills.
Festive and nostalgic: The aroma alone will make your kitchen smell like the holidays.

This is the cake that brings everyone to the dessert table — no convincing needed.

What Is a Poke Cake?

If you’ve never tried one before, a poke cake is a dessert that’s baked, then literally “poked” all over with the end of a wooden spoon or skewer. After baking, a sweet filling — like pudding, syrup, or condensed milk — is poured into the holes, soaking into the cake to make it extra moist and flavorful.

In this case, we’re combining that technique with a classic gingerbread base, creating the ultimate spiced treat. The condensed milk seeps into every crevice, turning an already amazing cake into something unforgettable.

Ingredients

For the Cake:

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup (1 stick) unsalted butter, softened
½ cup packed brown sugar
½ cup unsulfured molasses
1 large egg
1 cup hot water or hot coffee (for depth of flavor)

For the Filling:

1 can (14 oz) sweetened condensed milk

For the Topping:

1 container (8 oz) whipped topping, thawed
2 tablespoons caramel sauce or butterscotch topping (optional drizzle)
Crushed gingersnaps or cinnamon sugar for garnish

Instructions

Preheat and prepare:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
Mix dry ingredients:
In a large bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves.
Cream butter and sugar:
In another large bowl, beat softened butter and brown sugar until creamy and smooth. Add the egg and molasses, mixing until combined.
Combine mixtures:
Gradually add the dry ingredients to the butter mixture, alternating with the hot water (or coffee). Stir just until combined — don’t overmix.
Bake the cake:
Pour batter into the prepared dish and spread evenly. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Poke the cake:
Let the cake cool for 10 minutes, then use the handle of a wooden spoon to poke holes all over the surface — about 1 inch apart.
Add the filling:
Slowly pour the sweetened condensed milk over the warm cake, letting it seep into the holes. Use a spatula to spread evenly if needed.
Chill:
Allow the cake to cool completely, then cover and refrigerate for at least 2 hours (overnight is even better).
Top and serve:
Spread whipped topping evenly over the chilled cake. Drizzle with caramel or butterscotch sauce and sprinkle with crushed gingersnaps or cinnamon sugar.
Slice and enjoy:
Cut into squares and serve cold or slightly chilled.

Gingerbread Poke Cake

A moist, spiced gingerbread cake soaked with sweetened condensed milk and topped with whipped cream and caramel — the ultimate holiday dessert.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 3

Servings: 12 slices

Course: Dessert, Holiday Treat

Cuisine: American, Christmas

Calories: 340

Ingredients Equipment Method Notes

Ingredients

Cake

2.25 cups all-purpose flour
1 tsp baking soda
0.5 tsp baking powder
0.5 tsp salt
2 tsp ground ginger
1.5 tsp ground cinnamon
0.5 tsp ground nutmeg
0.25 tsp ground cloves
0.5 cup unsalted butter softened
0.5 cup brown sugar packed
0.5 cup molasses
1 large egg
1 cup hot water or coffee

Filling

14 oz sweetened condensed milk

Topping

8 oz whipped topping thawed
2 tbsp caramel sauce optional
crushed gingersnaps for garnish

Equipment

Mixing bowls
9×13 inch baking dish
Hand mixer
Wooden spoon handle

Method

Preheat oven to 350°F (175°C) and grease a 9×13-inch dish.
Whisk together flour, baking soda, baking powder, salt, and spices.
Beat butter, brown sugar, molasses, and egg until creamy.
Combine wet and dry ingredients, alternating with hot water or coffee.
Bake for 30–35 minutes until a toothpick comes out clean.
Poke holes in the warm cake and pour condensed milk evenly over it.
Cool completely, then refrigerate at least 2 hours.
Spread whipped topping, drizzle with caramel, and garnish before serving.

Notes

Use hot coffee for a richer flavor; chill overnight for best texture.

Tips for Success

Use real molasses: It gives that deep, old-fashioned gingerbread flavor.
Don’t overmix: Gentle mixing ensures a soft, fluffy crumb.
Let it chill: The longer the cake rests, the more flavorful and moist it becomes.
Add a drizzle: Caramel, toffee, or even maple syrup make this cake irresistible.
Spice it up: Add a pinch of black pepper for a surprising, subtle warmth.

Make It Your Own

Maple twist: Use maple syrup instead of caramel on top for a cozy, breakfast-inspired variation.
Cream cheese layer: Fold softened cream cheese into the whipped topping for a rich, tangy finish.
Holiday flair: Garnish with crushed peppermint or sugared cranberries for a festive touch.
Mini poke cakes: Bake in cupcake tins for individual portions perfect for parties.

Serving Suggestions

This Gingerbread Poke Cake pairs beautifully with:

A mug of hot cocoa or spiced chai latte
A scoop of vanilla or cinnamon ice cream
A drizzle of warm caramel or butterscotch
Whipped cream and a sprinkle of nutmeg for garnish

It’s a show-stopping dessert for Christmas gatherings, winter potlucks, or cozy nights by the fireplace.

Storage Tips

Refrigerate: Keep covered in the fridge for up to 5 days.
Freeze: Wrap slices tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Best served chilled: The texture and flavor are best after at least 4 hours of chilling.

Fun Fact:

Gingerbread dates back over a thousand years! Originating in Europe, early versions were dense, spiced breads used for religious festivals. It wasn’t until the 16th century that the treat became the soft, sweet dessert we know today — and pairing it with modern poke cake technique makes it a delightful blend of old-world flavor and new-world comfort.

Nutrition (Per Serving):

Final Thoughts

If the holidays had a flavor, this cake would be it. Gingerbread Poke Cake captures the warmth of cinnamon, the richness of molasses, and the creamy sweetness of a classic poke cake — all in one easy dessert.

Make it once, and it’s guaranteed to become a December tradition. So go ahead, dust off your mixing bowls, and fill your kitchen with the irresistible aroma of gingerbread.

Gingerbread Poke Cake