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Gingerbread Poke Cake

A moist, spiced gingerbread cake soaked with sweetened condensed milk and topped with whipped cream and caramel — the ultimate holiday dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 3 hours
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
  • 9x13 inch baking dish
  • Hand mixer
  • Wooden spoon handle

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch dish.
  2. Whisk together flour, baking soda, baking powder, salt, and spices.
  3. Beat butter, brown sugar, molasses, and egg until creamy.
  4. Combine wet and dry ingredients, alternating with hot water or coffee.
  5. Bake for 30–35 minutes until a toothpick comes out clean.
  6. Poke holes in the warm cake and pour condensed milk evenly over it.
  7. Cool completely, then refrigerate at least 2 hours.
  8. Spread whipped topping, drizzle with caramel, and garnish before serving.

Notes

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