White Chocolate Gingerbread Poke Cake
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.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 10 mins
- 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
Preheat the oven to 350 degrees F and lightly grease a 9x13 pan.
In the bowl of a stand mixer, combine butter and sugar. Beat until smooth and fluffy. Add eggs and beat until smooth.
Turn the mixer on low and add molasses and hot water gradually, mixing until combined.
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.
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.
Remove from heat and stir in vanilla, butter and white chocolate until smooth.
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.
Chill at least 4 hours or overnight. Top with whipped topping or whipped cream and caramel sauce if desired.
Calories: 274kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 93mg | Sodium: 235mg | Potassium: 145mg | Sugar: 21g | Vitamin A: 435IU | Calcium: 51mg | Iron: 1.2mg