Peppermint Poke Cake (Printable)
Chocolate cake laced with peppermint pudding, chilled and finished with whipped topping and crushed candy canes.
# What You'll Need:
→ For the Cake
01 - 1 box (15.25 oz) chocolate cake mix
02 - 3 large eggs
03 - 1 cup water
04 - 1/2 cup vegetable oil
→ For the Pudding Filling
05 - 1 box (3.4 oz) instant vanilla pudding mix
06 - 2 cups cold milk
07 - 1 teaspoon peppermint extract
08 - 2–3 drops red or pink food coloring (optional)
→ For the 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)
# Step-by-step:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan.
02 - In a large bowl, blend chocolate cake mix, eggs, water, and vegetable oil using an electric mixer or hand whisk until smooth and homogenous.
03 - Transfer batter into prepared pan and bake for 28–32 minutes or until a toothpick inserted in the center emerges clean.
04 - Allow cake to cool in the pan for 10–15 minutes to prevent excess crumbling.
05 - With the handle of a wooden spoon, poke holes uniformly across the cake surface at 1-inch intervals.
06 - In a medium bowl, whisk together instant vanilla pudding mix, cold milk, peppermint extract, and food coloring if desired, until thickened, approximately 2 minutes.
07 - Evenly pour the peppermint pudding over the cooled cake, gently spreading and pressing the mixture into the holes with a spatula.
08 - Cover cake and refrigerate for a minimum of 1 hour or until pudding layer is fully set.
09 - Spread thawed whipped topping over the chilled cake in an even layer.
10 - Sprinkle crushed peppermint candies and chocolate shavings or chips on top as desired.
11 - Slice cake and serve chilled for optimal texture and flavor.
# 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.