Peppermint Poke Cake (Printable)
Chocolate cake soaked with peppermint pudding, chilled and topped with whipped topping and crushed candies.
# What You Need:
→ Cake Base
01 - 1 box (approximately 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:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan.
02 - In a large bowl, combine chocolate cake mix, eggs, water, and vegetable oil. Beat with an electric mixer or whisk according to package instructions until batter is smooth.
03 - Pour batter into prepared pan. Bake for 28 to 32 minutes, or until a toothpick inserted into the center emerges clean.
04 - Allow cake to cool in pan for 10 to 15 minutes.
05 - With the handle of a wooden spoon, poke holes across the surface of the cake, about 1 inch apart.
06 - In a medium bowl, whisk instant vanilla pudding mix, cold milk, peppermint extract, and food coloring until thickened, about 2 minutes.
07 - Pour pudding evenly over cooled cake, spreading with a spatula to ensure pudding flows into holes.
08 - Cover and refrigerate for at least 1 hour, until pudding is set.
09 - Spread thawed whipped topping evenly over chilled cake.
10 - Sprinkle crushed peppermint candies and chocolate shavings or mini chocolate chips if desired. Cut into portions and serve chilled.
# Expert Hints:
01 -
- The secret is how the peppermint pudding seeps into every bite, making each forkful cool and creamy.
- It looks dazzling on a platter and comes together with almost no fuss, making it perfect for sharing on a whim.
02 -
- If the cake is too hot, the pudding melts into the base instead of forming distinct layers—I learned this after my first try went soggy.
- Pouring the pudding quickly once it’s thickened is key; let it sit and it becomes too lumpy to fill the holes properly.
03 -
- Lightly tap the pan on the counter after pouring in the pudding to help it settle into every hole.
- For an extra-cool slice, pop each piece in the freezer for ten minutes before serving.