Peppermint Poke Cake (Printable)
Chocolate cake filled with peppermint vanilla pudding, chilled and finished with whipped topping and crushed candy for a festive mint-chocolate hit.
# What You’ll Need:
→ Cake Base
01 - 1 box (about 15.25 oz) chocolate cake mix
02 - 3 large eggs
03 - 1 cup water
04 - 1/2 cup vegetable oil
→ Peppermint Pudding Filling
05 - 1 box (3.4 oz) instant vanilla pudding mix
06 - 2 cups cold milk
07 - 1 teaspoon peppermint extract
08 - 2 to 3 drops red or pink food coloring (optional)
→ Topping
09 - 1 tub (8 oz) frozen whipped topping, thawed
10 - 1/2 cup crushed peppermint candies or candy canes
11 - Chocolate shavings or mini chocolate chips (optional)
# How To Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan with non-stick spray or butter.
02 - In a large mixing bowl, combine chocolate cake mix, eggs, water, and vegetable oil. Blend with an electric mixer or whisk until batter is smooth.
03 - Pour batter evenly into prepared pan. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
04 - Remove cake from oven and allow it to cool in the pan for 10 to 15 minutes.
05 - Using the handle of a wooden spoon, create holes over the surface of the cake, spacing them about 1 inch apart.
06 - In a medium bowl, whisk instant vanilla pudding mix, cold milk, peppermint extract, and food coloring (if using) for about 2 minutes until thickened.
07 - Immediately pour and spread the pudding mixture evenly over the cake, ensuring it fills the holes. Use a spatula to gently assist.
08 - Cover the cake and refrigerate for at least 1 hour, or until the pudding is set.
09 - Spread thawed whipped topping smoothly across the surface of the chilled cake.
10 - Sprinkle crushed peppermint candies and chocolate shavings or mini chocolate chips over the topping as desired.
11 - Cut into portions and serve while chilled.
# Expert Tips:
01 -
- The pudding seeps into every bite, turning an ordinary cake into a flavor surprise only you’ll know how simple it was.
- The cool mint and fluffy topping feel like a holiday miracle that never fails to make people smile.
02 -
- If you don’t poke the holes deep enough, the pudding just sits on top and won’t seep through.
- Chilling the cake fully before topping is the difference between dreamy layers and a runny mess.
03 -
- Let the pudding sit out for just 2 minutes before pouring, so it’s thick but still pourable.
- If using whole candy canes, place them in a zip bag and smash gently with a rolling pin for prettily irregular shards.