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White Chocolate Gingerbread Poke Cake

posted by Ashley on December 10, 2014

 White Chocolate Gingerbread Poke Cake: moist spice cake filled with creamy white chocolate pudding and topped with whipped cream. The perfect dessert for the holidays!

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White Chocolate Gingerbread Poke Cake: moist spice cake filled with creamy white chocolate pudding and topped with whipped cream. The perfect dessert for the holidays!


What are your favorite Christmas flavors?

Personally, when it comes to desserts — any time of year — I’m pretty easy to please. Mint, chocolate, ginger and spice, cranberry…. it’s all good. And some combinations of those flavors are pretty fantastic, too.

So I was thinking about gingersnaps, and some White Chocolate Hazelnut Truffle Stuffed Gingersnaps I made for a cookie contest some time ago (yes — they won!), and I realized I had never made gingerbread.


I’ve also never made gingerbread men, but those are crunchy and the only reason to eat most crunchy cookies is the icing. Am I right?

With this cake, there are so many more reasons.

White Chocolate Gingerbread Poke Cake: moist spice cake filled with creamy white chocolate pudding and topped with whipped cream. The perfect dessert for the holidays!

I didn’t want the flavor of the cake to be too overwhelming, so I reduced the molasses significantly and a few of the spices. You can tell by the color that there’s still enough molasses in it to give it that deep, rich flavor so characteristic of gingerbread.

The cake itself is super moist, but the white chocolate pudding just takes it over the edge. It is so luscious, and the creamy, silky pudding complements the rich, spiciness of the cake so incredibly well.

And, obviously, you need some whipped cream on top of that.

Now, I made the gingerbread and the white chocolate pudding from scratch, but there are some easy shortcuts if you don’t have quite the time or energy to do that.

You can always swap out the homemade gingerbread with a boxed spice cake mix or a vanilla cake mix with the molasses and spices added in. You can also swap out the homemade white chocolate pudding for a box of instant white chocolate pudding, and it would be just as awesome.

I used regular frozen (thawed) whipped topping — I guess I ran out of steam! But if you want, you can always use real whipped cream instead.

White Chocolate Gingerbread Poke Cake: moist spice cake filled with creamy white chocolate pudding and topped with whipped cream. The perfect dessert for the holidays!

White Chocolate Gingerbread Poke Cake

Preparation 30 minutes 2017-06-27T00:30:00+00:00 Cook Time 35 minutes 2017-06-27T00:35:00+00:00 Serves 1 9x13" cake     adjust servings
White Chocolate Gingerbread Poke Cake ~ Delicious, Moist Gingerbread Cake Layered with White Chocolate Pudding and Cool Whip!

A moist scratch-made spice cake topped and filled with homemade white chocolate pudding and whipped cream -- the perfect dessert for the holidays! Check the post for some easy shortcuts.



  • 1 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1/3 cup molasses
  • 3/4 cup hot water
  • 2 1/2 cups all purpose flour
  • 1 tsp ground ginger
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt-+
  • 1/4 tsp nutmeg

White Chocolate Pudding

  • 4 large egg yolks
  • 1/2 cup sugar
  • 1/4 cup corn starch
  • 1 1/2 cups milk (I use 1%)
  • 1 tsp vanilla
  • 2 tbsp butter
  • 1/4 cup white chocolate chips
  • Whipped topping or whipped cream
  • caramel sauce, optional


  1. Cake:

  2. Preheat the oven to 350 degrees F and lightly grease a 9x13 pan.
  3. In the bowl of a stand mixer, combine butter and sugar. Beat until smooth and fluffy. Add eggs and beat until smooth.
  4. Turn the mixer on low and add molasses and hot water gradually, mixing until combined.
  5. Add the flour, ginger, baking soda, cinnamon, salt and nutmeg and beat until smooth and combined. Spread into prepared pan and bake for 28-30 minutes, until a toothpick comes out clean. Set aside.
  6. Pudding:

  7. In a medium pot, combine egg yolks, sugar and corn starch. Whisk in milk and heat over medium heat, cooking and stirring until thickened, about 3-4 minutes.
  8. Remove from heat and stir in vanilla, butter and white chocolate until smooth.
  9. Using the end of a wooden spoon, poke holes into the cake (careful not to go quite to the bottom) about 1" apart. Spread warm pudding over the cake, making sure to fill all of the holes. If there's some sitting on top, that's fine.
  10. Chill at least 4 hours or overnight. Top with whipped topping or whipped cream and caramel sauce if desired.


Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 5422kcal Calories from fat 2398
% Daily Value
Total Fat 266g 409%
Saturated Fat 157g 785%
Transfat 9g
Cholesterol 1812mg 604%
Sodium 2925mg 122%
Carbohydrate 693g 231%
Dietary Fiber 12g 48%
Sugars 442g
Protein 77g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

Cake recipe adapted from Taste of Home’s Complete Guide to Baking.

Pudding recipe adapted from Real Simple.

More Christmas baking recipes you might like!

 Cinnamon Roll Bites

Easy Cinnamon Roll Bites

White Chocolate Hazelnut Truffle Stuffed Gingersnaps

White Chocolate Hazelnut Truffle Stuffed Gingersnaps

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  • Sarah@WholeandHeavenlyOven

    Ashley, this cake is absolutely gorgeous! You just couldn’t ever go wrong with white choc and gingerbread—pinning!

  • Melanie | Melanie Makes

    What an awesome flavor combination!

  • Danielle | Krafted Koch

    This looks like a delicious way to enjoy gingerbread this holiday!

  • Carol at Wild Goose Tea

    This is over the top for a poke cake. This one I have to make!!!

  • Alice @ Hip Foodie Mom

    Ashley, love this White Chocolate Gingerbread Poke Cake!!! super moist, creamy and all those lovely spices?!! love!!

  • Kelly - Life Made Sweeter

    This cake looks incredible, Ashley! Love the white chocolate and gingerbread combo!

  • Julia+Marie

    I had planned on making a different cake for Christmas Eve, but after seeing this White Chocolate Gingerbread Poke Cake, I have changed my mind.
    Julia Marie

  • Melanie @ Carmel Moments

    Looks so delicious! It’s been quite a while since I’ve made a poke cake. Mmm…

  • Denise

    thank you for this wonderful recipe. I will be making this on Christmas Day. However due to my schedule I have to make it today. My question is what it takes to be as fresh if I do make it today. So maybe I should just make the cake and not poke it with the pudding or what should I do please help me.

    • Ashley

      Denise, I would probably make the cake ahead of time, freeze it until Christmas Day, and make the pudding the day you serve it (keeping in mind it needs a few hours to chill before serving). If you need to cut some corners you can always use a boxed white chocolate pudding. Hope that helps!

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