Peppermint Poke Cake (Printable Version)
Chocolate cake filled with peppermint pudding, chilled and topped with whipped cream and crushed candy canes.
# What You Need:
→ Cake Base
01 - 1 box (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)
→ Finishing Toppings
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 the oven to 350°F. Grease a 9x13-inch baking pan to prevent sticking.
02 - Combine chocolate cake mix, eggs, water, and vegetable oil in a large mixing bowl. Mix according to package instructions until batter is smooth. Transfer batter to prepared pan and bake for 28 to 32 minutes, until a toothpick inserted in the center emerges clean.
03 - Allow cake to cool for 10 to 15 minutes. Using the handle of a wooden spoon, poke holes across the entire surface, spacing holes approximately 1 inch apart.
04 - In a medium bowl, vigorously whisk instant vanilla pudding mix, cold milk, peppermint extract, and food coloring if using, until thickened (about 2 minutes).
05 - Evenly pour pudding mixture over the cooled cake, spreading gently with a spatula to ensure pudding seeps into all holes.
06 - Cover and refrigerate for at least 1 hour to set the pudding filling.
07 - After chilling, spread thawed whipped topping evenly over the surface of the cake.
08 - Sprinkle crushed peppermint candies over the whipped topping and scatter chocolate shavings or mini chocolate chips if desired.
09 - Cut into portions and serve chilled.
# Expert Advice:
01 -
- You can make the whole thing ahead of time, and it actually tastes better with a little chill.
- I never expected my friends to ask for seconds, but every crumb of this cake vanishes faster than you’d think.
02 -
- If the cake is too warm when you add the pudding, it’ll just melt and slide right off (trust me on this one).
- Letting the cake chill longer—even overnight—makes the flavors blend and the texture irresistible.
03 -
- If you want the colors to pop, swirl a little food coloring through the topping with a toothpick.
- A half teaspoon of espresso powder in the cake batter deepens the chocolate flavor without adding coffee taste.