Peppermint Poke Cake (Printable)
Chocolate cake filled with mint pudding, chilled and topped with whipped cream and crushed peppermint.
# 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)
→ Topping and Garnishes
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)
# Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly.
02 - In a large mixing bowl, combine chocolate cake mix, eggs, water, and vegetable oil. Blend using an electric mixer or whisk until the mixture is smooth and homogeneous.
03 - Transfer batter to the prepared pan. Bake for 28 to 32 minutes, or until a toothpick inserted in the center emerges clean.
04 - Allow cake to cool for 10 to 15 minutes. Using the handle of a wooden spoon, create evenly spaced holes across the surface, approximately 1 inch apart.
05 - In a medium bowl, whisk together instant vanilla pudding mix, cold milk, peppermint extract, and food coloring if using. Whisk for about 2 minutes until thickened.
06 - Immediately pour prepared pudding over the cooled cake, spreading it gently and pressing pudding into each hole with a spatula.
07 - Cover and refrigerate for at least 1 hour, or until the pudding is set throughout.
08 - Spread thawed whipped topping evenly over the chilled cake.
09 - Sprinkle crushed peppermint candies and chocolate shavings or mini chocolate chips over the surface.
10 - Cut cake into pieces and serve chilled for optimal texture and flavor.
# Expert Hints:
01 -
- The way the peppermint pudding sinks into the chocolate cake feels like a magic trick you get to eat.
- It’s dead simple but looks like you spent hours layering and decorating when really it’s mostly stirring and chilling.
02 -
- If you let the pudding sit too long before pouring, it’ll be too set to sink into the holes, so whisk and pour right away for a perfect result.
- Try not to over-crush the peppermint candies or you’ll end up with dust that just melts on top instead of adding a proper crunch.
03 -
- Let the cake cool just enough before poking—too hot and the holes collapse, too cold and they’re hard to make.
- Adding a tiny pinch of salt to the pudding intensifies the flavors and tames the sweetness; it’s my favorite little trick.