This easy Peppermint Poke Cake is made with a chocolate cake mix, peppermint chocolate pudding, and topped with homemade whipped cream and crushed peppermint candy canes.
Do you love peppermint + chocolate? Be sure and try this easy Chocolate Peppermint Lush dessert. Layers of chocolate pudding and no bake peppermint cheesecake.
Easy Peppermint Poke Cake With Chocolate Cake Mix
I always love an easy-to-make holiday treat this time of year! With everything else that needs to be done, simple desserts like this one, are always the best this time of year.
This chocolate peppermint poke cake starts with a chocolate cake mix! Once baked, the cake gets “poked” with holes and then it’s filled with a peppermint chocolate pudding mixture. The poke cake is finished off with freshly whipped cream and crushed peppermint candy canes.
An easy and incredibly delicious peppermint dessert for Christmas.
Simple Ingredients Needed
- Chocolate Cake Mix : You will need the ingredients called for on the cake mix as well – usually oil, water, and eggs. Use a milk chocolate cake mix, chocolate fudge, dark chocolate, devils food cake, etc.
- Whole Milk
- Instant Chocolate Pudding Mix
- Peppermint Extract
- Heavy Whipping Cream : No substitutes! To make homemade whipped cream you need heavy whipping cream, nothing else will work.
- Powdered Sugar
- Vanilla Extract
- Crushed Peppermint Candy Canes
How To Make Peppermint Poke (Printable Recipe Card)
Preheat the oven according to the box cake mix instructions. Prepare a 9×13-inch cake pan with cooking spray. Set aside.
Prepare the chocolate cake mix using the required ingredients as directed on the back of the box. Usually calls for oil, water, and eggs.
Pour the chocolate cake batter into the prepared pan. Bake according to the box instructions (usually around 20-30 minutes). A toothpick inserted into the center should come out clean.
Remove the cake from the oven and let it cool for 10 minutes.
Use the handle of a wooden spoon or a straw, and poke holes all over the surface of the cake, about 1-inch apart.
In a medium bowl, whisk together the milk, instant chocolate pudding mix, and peppermint extract until smooth and thickened (if it’s not thickening, allow it to sit for a few minutes to thicken up).
Pour the pudding mixture over the cake, ensuring it fills each hole. Spread it out evenly with a rubber spatula.
Let the cake cool completely at room temperature, then cover the cake with a lid or plastic wrap, and refrigerate it for 2-4 hours.
Add the heavy whipping cream, powdered sugar, and vanilla extract into a mixing bowl. Beat with an electric hand mixer or a sand mixer, until stiff peaks form, about 5-6 minutes. Spread the homemade whipped cream evenly over the chilled cake.
Sprinkle the crushed peppermint candies evenly over the top of the whipped cream. Serve & enjoy!
How To Store Leftover Chocolate Peppermint Poke Cake
Store the cake inside the cake pan, covered with a lid or plastic wrap, for up to 3-4 days. You can also place individual slices into an airtight container for fridge storage.
The cake will start to get soggy and much softer the longer it’s in the fridge. It’s still so yummy, but it’s served within 1-2 days of making it for the best texture and taste.
Tips For Success
- When poking holes, be gently and try to make evenly spaced holes. This ensures that the pudding fills each hole perfectly, resulting in a more evenly distribution of flavors.
- Use something that is wide enough to poke holes so that the thicker pudding mixture can go inside of the holes. I think the best thing to use is the end of a wooden spoon.
- Once you add the pudding and the cake has cooled closer to room temperature, make sure you chill the cake for at least 2 hours or up to overnight. This enhances the overall texture and flavor of the poke cake.
- If you want more peppermint flavor try using 1/2 teaspoon peppermint extract + 1/2 teaspoon vanilla extract in the whipped cream.
More Peppermint Desserts You’ll Love
- White Chocolate Peppermint Pie
- White Chocolate Peppermint Fudge
- Peppermint Bark Pretzel Bites
- Peppermint Cake Mix Cookies
- Peppermint Cheesecake Cookies
- White Chocolate Peppermint Pudding Cookies
- Peppermint Bark Graham Crackers
Peppermint Poke Cake
Equipment
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- ingredients for the cake mix
- 1 box (3.9 oz) instant chocolate pudding mix
- 2 cups whole milk
- ½ teaspoon peppermint extract
- 2 cups heavy whipping cream
- 6 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- finely crushed peppermint candy canes
Instructions
- Preheat the oven according to the box cake mix instructions. Prepare a 9×13-inch cake pan with cooking spray. Set aside.
- Prepare the chocolate cake mix using the required ingredients as directed on the back of the box. Usually calls for oil, water, and eggs.1 box (15.25 oz) chocolate cake mix, ingredients for the cake mix
- Pour the chocolate cake batter into the prepared pan. Bake according to the box instructions (usually around 20-30 minutes). A toothpick inserted into the center should come out clean.
- Remove the cake from the oven and let it cool for 10 minutes.
- Use the handle of a wooden spoon or a straw, and poke holes all over the surface of the cake, about 1-inch apart.
- In a medium bowl, whisk together the instant chocolate pudding mix, milk, and peppermint extract until smooth and thickened (if it's not thickening, allow it to sit for a few minutes to thicken up).1 box (3.9 oz) instant chocolate pudding mix, 2 cups whole milk, ½ teaspoon peppermint extract
- Pour the pudding mixture over the cake, ensuring it fills each hole. Spread it out evenly with a rubber spatula.
- Let the cake cool completely at room temperature, then cover the cake with a lid or plastic wrap, and refrigerate it for 2-4 hours or up to overnight.
- Add the heavy whipping cream, powdered sugar, and vanilla extract into a mixing bowl. Beat with an electric hand mixer or a stand mixer, until stiff peaks form. Spread the homemade whipped cream evenly over the chilled cake.2 cups heavy whipping cream, 6 tablespoons powdered sugar, 1 teaspoon vanilla extract
- Sprinkle the crushed peppermint candies evenly over the top of the whipped cream. Serve & enjoy!*If you want the whipped cream chilled with the cake before serving (I prefer doing it this way), leave the peppermint candies off, cover the cake with a lid or plastic wrap and refrigerate for up to 4-6 hours before serving. Add the crushed candies on right before serving.finely crushed peppermint candy canes
Notes
Nutrition
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