Introduction
If there’s one dessert that instantly brings me back to my childhood kitchen, it’s Mom’s Ginger Poke and Pour Cake. Just the smell of ginger and molasses filling the house makes me think of cozy fall evenings, holidays with family, and sneaking an extra slice when no one was looking.
The beauty of this cake lies in its simplicity—it’s moist, spiced, and has a unique little twist. Instead of just baking and serving, you poke the cake right after it comes out of the oven, then pour a sweet glaze over it. The glaze seeps into every little pocket, making each bite perfectly spongy, flavorful, and oh-so-addictive.
What I love most is that this cake is rustic and comforting. It’s not fancy or overcomplicated—it’s the kind of recipe that feels like a hug on a plate. And trust me, whether you serve it at a holiday gathering, potluck, or just because you’re craving something warm and sweet, it’s guaranteed to win hearts.
Let’s bake it together, step by step!
Ingredients for Mom’s Ginger Poke and Pour Cake
Here’s what you’ll need:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 cup molasses
- 1 cup hot water
For the Glaze (Pour Over):
- ½ cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Substitutions & Variations
- Gluten-free: Use a 1:1 gluten-free flour blend. The cake may be slightly denser, but it still works beautifully.
- Vegan: Swap butter for plant-based margarine, use a flax egg (1 tablespoon ground flax + 3 tablespoons water), and replace milk in the glaze with almond or oat milk.
- Healthier option: Use coconut sugar or maple syrup instead of white sugar, and whole wheat pastry flour for part of the all-purpose.
- Extra spice: Add a pinch of nutmeg or cardamom for more depth.
Step-by-Step Instructions
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. This ensures your spices are evenly distributed throughout the cake.
👉 Tip: Fresh spices make a world of difference. If your ginger or cinnamon has been sitting in the pantry for years, it’s worth grabbing a fresh jar.
Step 3: Cream Butter & Sugar
In a large mixing bowl, beat together the softened butter and sugar until light and fluffy. This helps give the cake a tender crumb.
Step 4: Add Egg, Molasses & Hot Water
Mix in the egg, then slowly stir in the molasses. The mixture will be dark and sticky—totally normal! Then carefully stir in the hot water. It will look thin, but that’s what makes the cake super moist.
Step 5: Combine Wet & Dry
Gradually add the dry ingredients into the wet mixture, stirring until just combined. Don’t overmix—just enough so the batter is smooth.
Step 6: Bake the Cake
Pour the batter into the prepared baking dish and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Poke & Pour
While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the surface. Then whisk together the glaze ingredients and pour it evenly over the cake. Watch as it seeps into every crevice—that’s where the magic happens!
Step 8: Cool & Serve
Allow the cake to cool slightly before slicing. Serve warm for ultimate coziness, or let it cool completely for easier slicing.
Extra Tips for Perfect Mom’s Ginger Poke and Pour Cake
- Serving Suggestions:
This cake pairs perfectly with a dollop of whipped cream, a scoop of vanilla ice cream, or even a drizzle of caramel sauce. A hot cup of tea or mulled cider is its best friend. - Storage:
Store covered at room temperature for up to 3 days, or refrigerate for up to 5. It actually gets more flavorful the next day as the glaze fully settles in. - Reheating:
Warm slices in the microwave for 15–20 seconds to bring back that just-baked coziness. - Ingredient Variations:
Add candied ginger chunks for a spicy-sweet bite, or stir in chopped nuts (like pecans or walnuts) for crunch.
Nutritional Information (per serving)
(Based on The East Coast Kitchen)
FAQ: Mom’s Ginger Poke and Pour Cake
1. How long does it take to make this cake?
From start to finish, about 1 hour. That includes mixing, baking, and glazing.
2. Can I substitute molasses?
Yes, but molasses is what gives this cake its deep flavor. If needed, you can use dark corn syrup or honey, though the taste will be lighter.
3. Can I freeze it?
Absolutely! Once cooled, slice the cake into portions, wrap tightly in plastic wrap, and freeze for up to 3 months. Just thaw at room temperature and warm slightly before serving.
4. Can I make it ahead?
Yes! This cake tastes even better the next day as the flavors deepen. Bake it a day in advance and store covered until ready to serve.
Conclusion
There you have it—Mom’s Ginger Poke and Pour Cake, the ultimate cozy dessert that feels like home with every bite. It’s warm, spiced, tender, and soaked with just the right amount of sweetness. Whether you’re making it for the holidays, a family get-together, or just because you need a little comfort, this cake is guaranteed to become a favorite in your kitchen too.
So grab your mixing bowl, channel those comforting family vibes, and whip up this nostalgic treat. And don’t forget—if you try it, leave me a comment below and share your experience. I’d love to hear your stories (and maybe even your own family twists on the recipe).
Happy baking, friends! ❤️🥄