Peppermint Poke Cake (Print Version)
Chocolate cake soaked with peppermint vanilla pudding, chilled and finished with whipped topping and crushed candy canes.
# What You Need:
→ Cake
01 - 1 box chocolate cake mix, about 15.25 oz
02 - 3 large eggs
03 - 1 cup water
04 - 1/2 cup vegetable oil
→ Pudding Filling
05 - 1 box instant vanilla pudding mix, 3.4 oz
06 - 2 cups cold milk
07 - 1 teaspoon peppermint extract
08 - 2–3 drops red or pink food coloring (optional)
→ Topping
09 - 1 tub frozen whipped topping, 8 oz, thawed
10 - 1/2 cup crushed peppermint candies or candy canes
11 - Chocolate shavings or mini chocolate chips (optional)
# How-To:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan.
02 - In a large mixing bowl, combine chocolate cake mix, eggs, water, and vegetable oil. Blend with an electric mixer or whisk until smooth and fully incorporated.
03 - Pour the batter into the prepared pan. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
04 - Allow cake to cool for 10–15 minutes. Using the handle of a wooden spoon, poke holes evenly across the cake surface, spaced about 1 inch apart.
05 - In a medium bowl, whisk instant vanilla pudding mix, cold milk, peppermint extract, and food coloring (if using) for about 2 minutes until thickened.
06 - Immediately pour the pudding evenly over the cooled cake, gently spreading and pressing the pudding into the holes using a spatula.
07 - Cover and refrigerate for at least 1 hour, or until fully set.
08 - Once chilled, spread the thawed whipped topping evenly over the cake surface.
09 - Sprinkle with crushed peppermint candies and chocolate shavings or mini chips if desired.
10 - Slice and serve chilled for optimal flavor and texture.
# Expert Advice:
01 -
- You get that delightful burst of cool peppermint with every bite, a surprise hit at any table.
- It can be prepped in advance and looks far more impressive than the effort it takes.
02 -
- If the cake isn’t fully cooled before adding pudding, it turns soupy—I learned that the sticky way.
- Sifting the crushed peppermint over the whipped topping just before serving keeps it from melting or getting sticky.
03 -
- Let the cake cool until just slightly warm before poking for clean holes that actually hold the filling.
- Pulse peppermint candies in a food processor for perfectly even sprinkles—no sticky bits or shards that stab unsuspecting eaters.