Peppermint Poke Cake (Printable)
Soft chocolate cake with peppermint vanilla pudding, chilled and topped with whipped topping and crushed candies.
# 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)
# Directions:
01 - Preheat the oven to 350°F. Generously grease a 9x13-inch baking pan.
02 - Combine chocolate cake mix, eggs, water, and vegetable oil in a large bowl. Mix thoroughly with an electric mixer or hand whisk according to box directions, until batter is smooth. Pour into the prepared baking pan.
03 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center emerges clean. Remove from the oven and let cool for 10 to 15 minutes.
04 - Using the handle of a wooden spoon, poke holes evenly across the surface of the cake, spacing about 1 inch apart.
05 - In a separate mixing bowl, whisk instant vanilla pudding mix, cold milk, peppermint extract, and food coloring (if using) for about 2 minutes, until the mixture thickens.
06 - Immediately and evenly pour the pudding mixture over the cake, gently spreading and pressing it into the holes with a spatula.
07 - Cover and refrigerate the cake for at least 1 hour or until the pudding filling is fully set.
08 - Evenly spread the thawed whipped topping over the chilled cake surface.
09 - Sprinkle crushed peppermint candies and, if desired, chocolate shavings or mini chocolate chips over the topping.
10 - Slice into portions and serve chilled.
# Expert Tips:
01 -
- This recipe hides a creamy cool peppermint surprise in every forkful—trust me, it never gets old.
- It’s so simple and foolproof, there’s zero stress even when baking while juggling a busy holiday mood.
02 -
- Don’t skip cooling the cake before poking—I once rushed it and ended up with melted pudding puddles instead of stripes.
- I realized the pudding sets best when poured while still just-mixed, so prep it right before filling the holes, never before baking the cake.
03 -
- Using a wooden spoon handle for poking holes creates the perfect size for pudding to sink in, ensuring a moist but never soggy bite.
- Peppermint extract is strong, so measure over a separate bowl to avoid slips; even a little too much can overpower.