Peppermint Poke Cake (Printable)
Chocolate cake soaked with peppermint vanilla 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 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 Prepare:
01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking pan.
02 - In a large bowl, blend together chocolate cake mix, eggs, water, and vegetable oil using an electric mixer or whisk until mixture is smooth.
03 - Pour batter into prepared pan and bake for 28 to 32 minutes, or until a toothpick inserted in the center emerges clean.
04 - Let cake cool on a rack for 10 to 15 minutes.
05 - Using the handle of a wooden spoon, create holes over the cake surface about 1 inch apart.
06 - In a medium bowl, whisk instant vanilla pudding mix, cold milk, peppermint extract, and food coloring (if using) for about 2 minutes until slightly thickened.
07 - Immediately pour pudding evenly over cake, gently spreading and pressing pudding into holes with a spatula.
08 - Cover cake and refrigerate for at least 1 hour until fully set.
09 - Spread thawed whipped topping evenly across chilled cake.
10 - Sprinkle crushed peppermint candies and chocolate shavings or mini chocolate chips over surface.
11 - Cut into portions and serve chilled.
# Expert Advice:
01 -
- The pudding seeps into every inch of cake, creating a velvety texture that always surprises first timers.
- It looks impressive but truly anyone can pull it off, making it a reliable crowd pleaser, especially for last minute gatherings.
02 -
- If you pour the pudding while the cake is too hot, it can turn to mush—let it cool enough first.
- Crushing the candies just before topping keeps them crisp and prevents the colors from bleeding.
03 -
- Crushing peppermint in a zip-top bag with a rolling pin keeps the mess contained and your counters free from sticky bits.
- A little peppermint extract goes a long way; measure carefully to avoid overpowering the cake.