Peppermint Poke Cake (Print Version)
Soft chocolate cake filled with mint pudding, chilled, then topped with whipped cream and crushed peppermint.
# 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 to 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)
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan.
02 - Combine chocolate cake mix, eggs, water, and vegetable oil in a large bowl. Beat until smooth. Transfer batter to prepared pan and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
03 - Allow cake to cool for 10 to 15 minutes. Using the handle of a wooden spoon, poke holes across the surface, spacing them about 1 inch apart.
04 - Whisk instant vanilla pudding mix, cold milk, peppermint extract, and food coloring in a medium bowl until thickened, about 2 minutes.
05 - Pour pudding evenly over the cooled cake, spreading and working it into the holes with a spatula.
06 - Cover the pan and refrigerate for at least 1 hour until set.
07 - Spread thawed whipped topping evenly over cake. Sprinkle with crushed peppermint candies and chocolate shavings or chips, if desired.
08 - Cut into portions and serve chilled.
# Expert Tips:
01 -
- It looks like you spent hours in the kitchen but the whole thing comes together with a box mix and instant pudding.
- The peppermint and chocolate combination hits that cool and rich balance that keeps people reaching for seconds without realizing it.
02 -
- The pudding must be poured while still pourable because once it firms up it will sit on top instead of sinking into the holes.
- Poking the holes too shallow is the most common mistake. Go deep enough so the pudding actually reaches the middle of the cake.
03 -
- Freeze crushed peppermint pieces for ten minutes before sprinkling so they hold their crunch longer on the whipped topping.
- Use whole milk instead of skim for the pudding filling because the extra fat makes it creamier and helps it set more firmly in the cake.