Peppermint Poke Cake (Print version)
Chocolate cake filled with peppermint vanilla pudding, chilled and topped with whipped topping and crushed candy canes.
# What goes in:
→ 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)
# Cooking steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan with nonstick spray or butter.
02 - In a large mixing bowl, combine chocolate cake mix, eggs, water, and vegetable oil. Mix with an electric mixer on medium speed until the batter is smooth, following package guidelines.
03 - Pour batter into the prepared baking pan and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
04 - Allow the cake to cool for 10 to 15 minutes, letting it firm slightly while remaining warm.
05 - Using the handle of a wooden spoon, create holes evenly across the surface of the cake, spacing them about 1 inch apart.
06 - In a medium bowl, whisk together vanilla pudding mix, cold milk, peppermint extract, and food coloring if using, until thickened, about 2 minutes.
07 - Pour the prepared pudding evenly over the cake. Use a spatula to gently spread the pudding, pressing it into the holes so it soaks into the cake structure.
08 - Cover the cake with plastic wrap and refrigerate for at least 1 hour, or until the pudding layer is set.
09 - Spread the thawed whipped topping over the chilled cake in an even layer.
10 - Sprinkle the surface with crushed peppermint candies and optionally add chocolate shavings or mini chocolate chips.
11 - Cut the cake into slices and serve chilled.
# Tips from flavorandfeast:
01 -
- The combination of rich chocolate, silky pudding, and cool mint tastes like dessert magic without any fuss.
- It jumps straight from baking to celebration—people always light up when they see the bright peppermint sprinkles on top.
02 -
- If the pudding sits too long, it thickens and wont sink into the holes—pour it on as soon as it&aposs mixed.
- I once forgot to thaw the whipped topping and discovered it tears the cake unless fully softened.
03 -
- Always use fresh peppermint extract; old bottles lose their zing and make the flavor flat.
- A light hand when poking holes means you won't break apart the cake underneath.