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Gingerbread Poke Cake

Gingerbread poke cake pairs a warmly spiced, tender cake with a caramel-condensed milk filling and a fluffy cream cheese topping. Bake it in a 9x13-inch dish, then chill it so the filling settles into every hole.
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Prep Time 35 minutes
Cook Time 35 minutes
chilling 4 hours
Total Time 5 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

Make the cake
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 2 eggs large
  • 0.5 cup molasses unsulphured
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 0.75 cup buttermilk
Make the filling
  • 1 can (14 oz) sweetened condensed milk
  • 0.5 cup caramel sauce
Make the topping
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1.5 cup heavy cream cold

Equipment

  • 1 9x13-inch baking dish
  • 1 electric mixer

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Whisk the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt in a medium bowl.
  4. Beat the butter and brown sugar in a large bowl until fluffy.
  5. Beat in the eggs one at a time.
  6. Mix in the molasses.
  7. Add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour mixture; mix just until combined.
  8. Spread the batter in the prepared dish.
  9. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Make the filling
  1. Stir the condensed milk and caramel sauce together in a microwave-safe bowl.
  2. Microwave in 15-second bursts, stirring between bursts, just until fluid.
Fill and chill the cake
  1. While the cake is warm, poke holes about 1 inch apart across the surface using the handle of a wooden spoon, reaching about two-thirds of the way through the cake.
  2. Slowly pour the filling over the cake, guiding it into the holes.
  3. Cool at room temperature.
  4. Cover and refrigerate for at least 3 hours.
Make the topping
  1. Beat the cream cheese, powdered sugar, and vanilla in a large bowl until smooth.
  2. Gradually beat in the cold heavy cream.
  3. Whip on medium-high speed until stiff peaks form.
  4. Spread the topping over the chilled cake.
  5. Refrigerate for at least 1 hour before serving.

Notes

For the best filling distribution, poke the holes while the cake is warm. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the whipped topping can change texture. For a gluten-free swap, use a 1:1 gluten-free baking flour blend.