Gingerbread Poke Cake with Toffee Sauce
There’s something undeniably comforting about a rich, spiced dessert that combines the nostalgic flavors of gingerbread with the indulgent sweetness of toffee. Enter the Gingerbread Poke Cake with Toffee Sauce—a luscious, moist cake that’s infused with warming spices and drenched in a creamy toffee drizzle. This recipe is not only a festive delight but also surprisingly simple to make, perfect for holiday gatherings or cozy nights in. Whether you’re a seasoned baker or just diving into the world of desserts, this Gingerbread Poke Cake with Toffee Sauce is sure to become a new favorite.
Why You’ll Love This Recipe
- Comfort in every bite: The combination of ginger, cinnamon, nutmeg, and cloves creates that signature gingerbread warmth that feels like a hug from the inside.
- Moist, tender crumb: The poke method allows the toffee sauce to seep deep into the cake, making it incredibly moist and flavorful.
- Easy to make: Using simple pantry ingredients and straightforward steps, this recipe is accessible for bakers of all levels.
- Versatile dessert: Serve it as a holiday showstopper or a delightful treat anytime you crave a little spice and sweetness.
- Beautiful presentation: With a creamy whipped topping and toffee bits sprinkled on top, this cake looks as stunning as it tastes.
Ingredient List
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (light or dark)
- 1/2 cup vegetable oil
- 1/2 cup milk (dairy or plant-based alternative)
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/4 cup hot water
- 1/2 cup toffee bits
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Gear Checklist
- 9×9-inch square baking pan – perfect size for this cake.
- Mixing bowls – for dry and wet ingredients.
- Electric mixer or whisk – to blend the batter and whip the cream.
- Measuring cups and spoons – for precise ingredient amounts.
- Wooden spoon or spatula – for folding ingredients.
- Toothpick or skewer – to poke holes in the cake.
- Small saucepan (optional) – if you want to warm the toffee sauce slightly before pouring.
Gingerbread Poke Cake with Toffee Sauce, Made Easy
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease your 9×9-inch baking pan with butter or spray it lightly with nonstick spray, then set aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves, salt, and unsweetened cocoa powder. This blend of spices is what gives your Gingerbread Poke Cake with Toffee Sauce its classic, warm flavor profile.
Step 3: Combine the Sugars and Wet Ingredients
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, then stir in the vanilla extract. Slowly add the milk and mix until smooth.
Step 4: Bring the Batter Together
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour in the hot water and mix gently; this will thin out the batter slightly, helping the cake stay moist.
Step 5: Bake the Cake
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for about 10 minutes.
Step 6: Poke the Cake
Using a wooden skewer or the handle of a spoon, poke holes all over the surface of the warm cake, spacing them about an inch apart. This step allows the toffee sauce to soak into every bite of the Gingerbread Poke Cake with Toffee Sauce, making it wonderfully moist.
Step 7: Add the Toffee Sauce
Sprinkle the toffee bits evenly over the top of the cake, pressing them gently into the holes. The warmth of the cake will slightly melt the toffee, creating pockets of sweet, buttery goodness throughout.
Step 8: Whip the Cream
In a chilled mixing bowl, beat the heavy whipping cream and powdered sugar until soft peaks form. Spread the whipped cream generously over the cooled cake, covering all the toffee bits.
Step 9: Serve and Enjoy
For an extra touch, drizzle any leftover toffee sauce over the top or sprinkle additional toffee bits for decoration. Slice, serve, and savor every spiced, sweet bite of this Gingerbread Poke Cake with Toffee Sauce!
Seasonal Twists
- Orange zest: Add a teaspoon of fresh orange zest to your batter for a citrusy brightness that pairs beautifully with gingerbread spices.
- Maple glaze: Drizzle maple syrup mixed with a touch of warm water over the whipped cream for a rich fall flavor.
- Chopped nuts: Sprinkle chopped pecans or walnuts on top for added crunch and texture.
- Spiced whipped cream: Add a pinch of cinnamon or nutmeg to your whipped cream for an extra layer of warmth.
- Gingerbread latte inspired: Serve with a shot of espresso or a creamy coffee for an adult-friendly twist.
Pro Tips & Notes
- Make sure your eggs are at room temperature to help the batter come together smoothly and rise evenly.
- Do not overmix your batter once the dry ingredients are added; overmixing can lead to a dense cake.
- Use a good quality cocoa powder to enhance the depth of chocolate flavor in the cake.
- For the toffee bits, choose soft toffee or butter toffee pieces that will melt slightly—avoid hard candies that won’t integrate well.
- If you prefer a lighter whipped cream, fold in a small amount of mascarpone or cream cheese for stability and tang.
- Toffee sauce can be warmed gently before pouring to help it soak better into the cake.
Keep It Fresh: Storage Guide
This Gingerbread Poke Cake with Toffee Sauce is best enjoyed within 2-3 days of making it. Store it covered in the refrigerator to keep the whipped cream fresh and prevent the cake from drying out. If you want to keep the cake longer, you can freeze it for up to 1 month. Wrap tightly in plastic wrap and then in foil before freezing. Thaw overnight in the fridge before serving.
Top Questions & Answers
Can I make this Gingerbread Poke Cake with Toffee Sauce dairy-free?
Absolutely! Swap the milk for your favorite plant-based milk, such as almond or oat milk, and use coconut cream or a dairy-free whipping cream alternative instead of heavy cream. Just make sure your toffee bits are dairy-free as well.
What if I don’t have toffee bits on hand?
You can substitute chopped soft caramel candies or even butterscotch chips for toffee bits. Just be mindful of the sweetness level and texture to maintain that luscious sauce feel.
Can this cake be made ahead of time?
Yes! You can bake the cake and poke it a day in advance. Store it covered at room temperature. Add the toffee bits, sauce, and whipped cream just before serving to keep everything fresh and vibrant.
Is the poke method difficult to do?
Not at all! Using a wooden skewer or spoon handle, simply poke evenly spaced holes all over the warm cake. This technique is easy and ensures the sauce soaks in perfectly, elevating the flavor and moisture of your Gingerbread Poke Cake with Toffee Sauce.
Next Up in Your Queue
- Classic Gingerbread Cookies – Perfect for holiday baking and decorating.
- Pumpkin Spice Latte Cupcakes – A cozy, spiced treat to complement your cake.
- One-Bowl Chocolate Cake – Simple, rich cake recipe for everyday indulgence.
- Toffee Pecan Butter Bars – A crunchy, buttery dessert with toffee magic.
The Last Word
This Gingerbread Poke Cake with Toffee Sauce brings together the best of holiday flavors and comforting textures with an ease that makes baking approachable for everyone. The secret lies in the poke technique that infuses every bite with luscious toffee goodness, topped with light whipped cream and crunchy bits. It’s a dessert that invites smiles, second helpings, and requests for the recipe year after year. Whether you’re celebrating a special occasion or simply craving a sweet slice of cozy, this cake is your ticket to pure dessert bliss.
So pull out your mixing bowls, gather your spices, and get ready to delight in every tender, spiced, toffee-drizzled slice of this Gingerbread Poke Cake with Toffee Sauce. Happy baking!
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Gingerbread Poke Cake with Toffee Sauce
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease your 9x9-inch baking pan with butter or spray it lightly with nonstick spray, then set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves, salt, and unsweetened cocoa powder.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, then stir in the vanilla extract. Slowly add the milk and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour in the hot water and mix gently; this will thin out the batter slightly, helping the cake stay moist.
- Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for about 10 minutes.
- Using a wooden skewer or the handle of a spoon, poke holes all over the surface of the warm cake, spacing them about an inch apart.
- Sprinkle the toffee bits evenly over the top of the cake, pressing them gently into the holes. The warmth of the cake will slightly melt the toffee, creating pockets of sweet, buttery goodness throughout.
- In a chilled mixing bowl, beat the heavy whipping cream and powdered sugar until soft peaks form. Spread the whipped cream generously over the cooled cake, covering all the toffee bits.
- For an extra touch, drizzle any leftover toffee sauce over the top or sprinkle additional toffee bits for decoration. Slice, serve, and savor every spiced, sweet bite of this Gingerbread Poke Cake with Toffee Sauce!
Notes
- Make sure your eggs are at room temperature to help the batter come together smoothly and rise evenly.
- Do not overmix your batter once the dry ingredients are added; overmixing can lead to a dense cake.
- Use a good quality cocoa powder to enhance the depth of chocolate flavor in the cake.
- Choose soft toffee or butter toffee pieces that will melt slightly—avoid hard candies that won’t integrate well.
- Toffee sauce can be warmed gently before pouring to help it soak better into the cake.
