A gingerbread poke cake soaked with a caramel sauce.

Soaked Ginger Cake with Brown Sugar Sauce

This is a gingerbread poke cake recipe, a classic gingerbread cake that is soaked with a buttery brown sugar sauce. It’s a simple recipe that tastes extra special.    

With such an alluring name this poke cake is at the top of our Valentine’s Day menu.

Soaked with a buttery brown sugar sauce while it’s still warm from the oven, this gingerbread poke cake is beyond moist. A dollop of whipped cream is all it needs for a final dressing.

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Soaked Ginger Cake with Brown Sugar Sauce (Gingerbread poke cake)

This gingerbread cake with a buttery brown sugar sauce is rich, moist and flavourful. A dollop of whipped cream is all it needs.

  • Author: Crosby Molasses
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1:10
  • Category: Cakes

Ingredients

Scale
  • 2 1/4 cups flour (works with brown rice flour)
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 3/4 cup water
  • 3/4 cup oil
  • 3/4 cup Crosby’s Fancy Molasses
  • 2 eggs

Buttery Brown Sugar Sauce

  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/3 cup water

Instructions

Instructions:

  1. In a large bowl combine dry ingredients.
  2. In another bowl beat together the water, oil, eggs and molasses.
  3. Add wet ingredients to dry and mix well.
  4. Pour into a greased 8” x 8” pan.
  5. Bake at 350 for 45 -55 min until the edges of the cake start to pull away from the sides of the pan.

Optional: Add 1/4 cup chopped candied ginger to the batter.

While the cake is in the oven prepare the sauce:

Buttery Brown Sugar Sauce

  1. Heat until butter is melted and sugar is dissolved.
  2. When cake is cooked, cool in pan for 10 minutes then prick with a fork or skewer and pour over the sauce.
  3. Serve cake warm with whipped cream.

Poke holes in the cake for the sauce to soak through: While the sauce is still hot…Spoon it over the cake, taking care to cover it well.

Pour every last drop (no matter how tempting it is to save a spoonful for yourself).

Serve immediately, while it’s still warm.

Did you make this recipe?

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Soaked Ginger Cake with Brown Sugar Sauce and strawberries

Comments

  • February 10, 2021
    reply

    Maggie

    Newly gluten intolerant so imagine my surprise and delight when I read this recipe can be done with rice flour! And ginger cake is one of my favourites!!

  • October 28, 2020
    reply

    Dawn Sprigler

    My Grandmother made a version of this that I loved. As I remember the bottom 1/4 of the cake was supper moist and she would cut you a piece then put it on a plate bottom side up and top with whipped cream. I have not been able to replicate but I’m going to try this recipe. Any suggestions on how to get the sauce on the bottom?

    • October 29, 2020
      reply

      Crosby Molasses

      Hi Dawn, Your grandmother’s version sounds wonderful! Wondering if you could pour the sauce onto a serving dish and then sit the cake in it for a while, to absorb the sauce. NOt sure if it would end up with the same texture you remember.

  • February 7, 2020
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    Janet

    How soft do the leftovers get the next day? Can you refrigerate or freeze the cake for later use?

    • March 6, 2020
      reply

      Crosby Molasses

      Hi Janet, I’d refrigerate any leftovers. SUrprisingly the cake doesn’t get too soft. That’s why it’s great to serve extra sauce alongside :)

  • January 8, 2020
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    Linda

    I made this for the first time, but I made it in my square muffin tin pan. So I had 12 little cakes…6 disappeared within minutes. I’ve hidden the rest.

    • January 29, 2020
      reply

      Crosby Molasses

      Hi Linda, I love the idea to make this recipe in muffin tins. (Easier to hide, too :))

  • January 30, 2019
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    Jenny

    Hi Bridget, I am planning to make this for the weekend. I will tell you a story about how naughty I was as a child. I loved my Mum’s gingerbread, especially if it sank a bit in the middle and was stickier than usual. As I started learning to cook I was told that opening and closing the oven door while a cake was in it could cause the cake not to rise. After that if Mum was cooking gingerbread and went out of the kitchen to feed the chickens or pick veggies for dinner I would open the door and slam it shut. She couldn’t understand why sometimes it rose and sometimes it would sink!!!! Just in case I never mentioned that little trick to my children! ;-)

    • February 13, 2019
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      Crosby Molasses

      Hi Jenny, That is a hilarious story. Your poor mom :)

  • January 30, 2019
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    Michelle Doucette

    I made this yesterday (Jan 29/19)… it was good but I would suggest it does not need to bake that long… I would probably suggest 35 to 40 min… and I made the sauce using cream rather than water… served it on the side… very good and will make again

    • February 13, 2019
      reply

      Crosby Molasses

      Thanks Michelle, Cooking time is a funny thing and hard to pinpoint sometimes. Thanks for letting me know. I’ll make a note in the recipe that baking times may vary.

  • January 28, 2019
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    Brigitte St Jean

    I made mine n a 9 by 13 pan and it was delicious!!

  • January 28, 2019
    reply

    It is very delicious.. I made it in a 9 / 13 pan and loved it. I think putting it into a bigger size pan the cake is not as thick . I also use 3/4 cup of (milk) instead of water.

    • February 13, 2019
      reply

      Crosby Molasses

      Hi Brigitte, Great suggestion to use milk in place of the water and to make it in a bigger pan. That way the sauce can sink all the way through :)

  • January 25, 2019
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    ginny james

    My grandmother used to make this for us with the brown sugar sauce and she gave me the recipe but I lost it. I am so glad that you posted this can’t wait to make it.

    • February 13, 2019
      reply

      Crosby Molasses

      Hi Ginny, Yes, that brown sugar sauce is an old classic. Glad you rediscovered it.

  • January 17, 2018
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    D’Ann Kelly

    Omg I have been looking for this cake recipe for years.

  • February 13, 2015
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    Margaret Barry

    I am certainly going to make it and I know that there will be no leftovers.

  • March 12, 2014
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    Lorraine

    Hi there;
    I made this as dessert for bookclub and they loved it. It was a great fit for the meal I served which was a hearty winter type affair. Thanks for the recipe…another keeper!

    • March 13, 2014
      reply

      Hi Lorraine, I’m pleased this was a hit with your book club. It’s a favourite for me too!

  • February 17, 2014
    reply

    Deborah

    We’ve been making this Gingerbread Cake With Brown Sugar Sauce for years. Growing up we always had this once a week for dessert.

  • February 17, 2014
    reply

    Deborah

    We making this Gingerbread Cake With Brown Sugar Sauce for years. Growing up we always had this once a week for dessert.

    • February 18, 2014
      reply

      Hi Deborah, I love how gingerbread recipes are often family classics. This cake was a new discovery for me but I grew up eating gingerbread with a different sauce on the side. It’s still one of my favourites.

    • February 2, 2016
      reply

      Lucille

      my name is Lucille and i am a weight Watcher i NEED THE NUTRITIONAL INGREDIENTS to calculate the points …..

      • February 19, 2016
        reply

        Hi Lucille, Bit by bit I have been adding nutritional info to recipes. It’s a long process though…

    • February 7, 2016
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      Carmen Braddick

      my mom always made gingerbread cake but she made a lemon sauce with it which i have done for years. i put the sauce on each piece. going to try this sauce it sure sounds deliicous. goodbye lemon sauce, you were so good.

      • February 19, 2016
        reply

        Hi Carmen, I love lemon sauce with my gingerbread too. It’s an old fashioned classic, I think.

  • February 15, 2014
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    Francie

    Made this cake for my family tonight. I cannot have flour so I used brown rice flour as a substitute and it came out delicious! Thank you for sharing this recipe :) I enjoyed the fact that i was able to use b rice flour and make it gluten free….awesome!

    • February 17, 2014
      reply

      Crosby Molasses

      Hi Francie, I’m so pleased that it worked with brown rice flour. I’ll add that to the blog post so others know it’s possible. Thanks so much for letting me know.

  • February 12, 2014
    reply

    Mike

    Made this last weekend for my wife. Love ginger flavour so I added 1 tbsp. finely minced crystallized ginger to batter before baking. Didn’t want leftover to get mushy on second day so didn’t put sauce on till we served it on plates. Popped cake in micro to warm next day. Warmed up the sauce and poured on as we served it to our guests. Great Cake ! Thanks

    • February 17, 2014
      reply

      Crosby Molasses

      Hi Mike, Thanks for the suggestion to add crystallized ginger. It sounds so delicious that I think I’ll add it to the recipe, as an option.

  • February 8, 2014
    reply

    Pat

    made this cake this morning, having it when we play cards this evening. Will put the sauce on the side. Can I add raisins ??

    • February 10, 2014
      reply

      Crosby Molasses

      Hi Pat, Yes, feel free to wait with the sauce. Although I know some who have made a double batch of sauce, one for soaking and the other for pouring over. As well, raisins would be a yummy addition too. Enjoy.

  • February 6, 2014
    reply

    Karen Williams

    In the oven cooking now,it smells delicious .i put it in a 9x9pan but it seems like a lot of batter,the cake is right to the top, I don’t think there will be enough room to put the sauce on when it is done

    • February 10, 2014
      reply

      Crosby Molasses

      Hi Karen. Did the sauce soak in alright for you? I should add that it’s okay to remove the cake from the pan first if it seems as though the sauce will just pour over the edges.

  • March 29, 2013
    reply

    Cathy

    I made this a few weeks back for a family dinner. I had also made a blueberry cheesecake type dessert. This was the dessert everyone went for. I also saved the sauce and served it over each serving, rather than poking the cake and pouring it over. It definately was a hit!

    • April 3, 2013
      reply

      Bridget

      Hi Cathy,
      I’m so glad everyone loved it! I like your idea of serving the sauce on the side too.

  • March 16, 2013
    reply

    lorraine brown

    i;m going to try cake,will let you know the results,,ty for receipe

    • March 19, 2013
      reply

      Bridget

      Hi Lorraine — I hope that you enjoyed it!

  • February 26, 2013
    reply

    Joan

    I made this for my daughter’s birthday…..turned out great!!!!

    But, I needed more than 1 pan…thought of using a 9X13 pan…but decided to use two 9X9 pans.

    I got a bit more in one pan than the other, so the middle of one wasn’t quite done, but it was just a (in case we need it) one, so…was no problem.

    I put the sauce over individual pieces, so any leftovers wouldn’t be soggy…

    And everyone took some home…with sauce in bottles.

    • February 26, 2013
      reply

      Bridget

      Hi Joan,
      What a great idea to use this recipe as a birthday cake. Love your idea to pour the sauce on individual pieces and sending people home with their little jars of sauce was very sweet. Thanks for telling me all about it!

  • February 26, 2013
    reply

    Viola

    Hi Beatrice.

    This is almost identical to the recipe that our Mom and Dad made at home. They always put the sauce on each individual piece as well and I have always done the same for our own family. It is still a favorite of my husband too!
    – Thanks for sharing!

    • February 26, 2013
      reply

      Bridget

      Hi Viola,
      There’s nothing like a familiar gingerbread recipe to bring back memories. By the way, I am now a convert to putting the sauce on individual pieces!

  • February 23, 2013
    reply

    Joan

    Wow!! Just in the nic of time….tomorrow is my daughters birthday…guess what kind of cake she is getting!!!!!!!!
    Will let you know how it goes over. But I have to make it in a 9X13, (7 of us) Just hoping it works.

  • February 17, 2013
    reply

    Beatrice

    My mother made this when we were kids. We put the sauce on each piece so that the leftovers didn’t get soggy.

    • February 18, 2013
      reply

      Bridget

      Hi Beatrice,
      That’s a great idea (assuming there are leftovers!)

  • February 17, 2013
    reply

    carol

    I have places this in my favorites.
    I am going to make this !!!

  • February 16, 2013
    reply

    Donna

    this cake looks great. As for the putting the sauce on 1/4 at a time.. just cutting it into 4, overwrapping and freezing with 1/4 of sauce in sm container.. would do nicely. thaw..heat and serve…a little at a time…

    • February 18, 2013
      reply

      Bridget

      Hi Donna,
      What a great suggestion and a treat to know you have more in the freezer when you get a craving.

  • February 15, 2013
    reply

    Yolande

    I made it in a 8″ x 8″ pan as it says and after
    I poured it in the pan I only had about 1/4 inch
    left on the top so at this point I knew something
    was wrong to I put a cookie sheet under it on a
    second rack and its a good thing I did it spilled alot

    So what did I do wrong

    • February 18, 2013
      reply

      Bridget

      I wonder if your 8×8 pan is smaller than mine? I’ll update the recipe to say that it can be made in an 8×8 or 9×9 pan.

  • February 12, 2013
    reply

    Jennie Landry

    was delicious, would definitely recommend any one to make. my husband said it was the best desert I ever made.
    Going to make two more now, the one I made last night was so good it”s all gone.

  • February 11, 2013
    reply

    Gail Richard

    This was the very best ginger cake ever. My husband had two servings after supper and our little grand-daughter loved it too. Soooo moist and delicant. Wanted so much to post a picture of our little and the look of anticipation on her face when she had her piece of cake. Yummy!

    • February 11, 2013
      reply

      Bridget

      Dear Gail,
      I’m so pleased that you loved the cake and am even happier that you let me know. Love the image of your grand-daughter enjoying it too.

  • February 8, 2013
    reply

    Carol Ann

    Even in an 8 x8 pan, this cake will take a few days for my husband and I to get through. Any suggestions on how to not make it turn into mush after 24 hours, perhaps only soak a quarter of it at a time?

    • February 11, 2013
      reply

      Bridget

      Hi Carol Ann,
      Good suggestion to soak just 1/4 of it at a time. That way it’ll last a lot longer and you won’t feel obliged to eat a whole cake at once.

  • February 7, 2013
    reply

    Marie

    I could care less if there is no chocolate! Ever since I was a little child, I loved Vanilla better, so this cake looks so delicious that I’m nearly afraid to try it — but not that afraid!
    I will definitely be making this for Valentines day dessert.
    Thank you for this

    • February 7, 2013
      reply

      Bridget

      Hi Marie,
      I hope that you enjoy it! The extra bonus is that it’s quick and easy to make.

  • February 6, 2013
    reply

    Marie

    OMG…my mouth is watering so bad right now. Must drink some Crosby’s until I can get this cake made. You have been in my life for 56 years and will be till one of us die!!! I love you!!!

    • February 7, 2013
      reply

      Bridget

      Marie, you’re hilarious. This message made my day!

  • February 3, 2013
    reply

    sylvia

    It sounds yummy will be making it soon

    • February 7, 2013
      reply

      Bridget

      Hi Sylvia,
      I hope that you enjoy it!

  • January 31, 2013
    reply

    Carmel Anderson

    going to try these recipe they look delisious

    • February 7, 2013
      reply

      Bridget

      Hi Carmel,
      I hope that you enjoy them!

  • January 31, 2013
    reply

    Brigitte

    That’s looks really good probably on my list to do for the week-end.

    • February 7, 2013
      reply

      Bridget

      Hi Brigitte,
      I hope that you had a chance to give this a try!

  • January 31, 2013
    reply

    Beatrice Grant

    Sounds yummy

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