Peppermint Poke Cake
Peppermint poke cake starts with a chocolate sheet cake filled through with peppermint chocolate pudding. The pudding needs to go on while it is still pourable so it settles into the holes rather than sitting on the surface. After a thorough chill, a thick layer of whipped topping and crushed peppermint candy finishes the cake.
Use the cake mix’s directions for a 9-by-13-inch pan rather than relying on one bake time for every brand. The cake should be baked through but still moist before you poke and fill it.
Ingredients for Peppermint Poke Cake
- 1 box chocolate cake mix, sized for a 9-by-13-inch pan (about 430g)
- Eggs, oil, water, and any other ingredients required by the cake mix package
- 1 small box instant chocolate pudding mix, about 3.4 ounces (95g)
- Cold milk, as directed on the pudding package, typically about 2 cups
- 1/4 teaspoon peppermint extract, plus more cautiously to taste if desired
- 1 tub prepared whipped topping, thawed, about 8 ounces (225g)
- About 1/3 cup crushed candy canes or peppermint candies (40g), plus more if desired
- Chocolate sauce or syrup for serving, optional
Peppermint extract is concentrated. Measure the first 1/4 teaspoon carefully, and taste the pudding before adding more.
How to Make Peppermint Poke Cake
- Bake the cake: Preheat the oven according to the cake mix directions, commonly 350°F (175°C). Grease a 9-by-13-inch baking pan as directed and prepare the batter using the package ingredients. Bake uncovered for the package’s stated time, commonly about 25 to 35 minutes. Start checking near the early end of that window; a toothpick inserted in the center should come out clean or with a few dry crumbs.
- Poke the warm cake: Leave the cake in the pan and let it stand for about 5 to 10 minutes, until warm but no longer piping hot. Use a rounded wooden spoon handle to make evenly spaced holes nearly to the bottom without breaking through the base.
- Fill the holes: Whisk the instant pudding mix, cold milk, and 1/4 teaspoon peppermint extract until smooth and still pourable. Immediately spread the pudding over the cake, guiding it into the holes with a spatula before it thickens.
- Chill the cake: Refrigerate the filled cake in its pan for at least 3 hours, until the center is thoroughly cold and the pudding is set.
- Add the topping: Spread the thawed whipped topping over the cold cake in a thick, even layer. Sprinkle with crushed peppermint candy shortly before serving.
- Slice and serve: Cut into 12 to 15 squares, wiping the knife between cuts. If desired, drizzle a little chocolate sauce on each serving plate rather than over the topping. Serve chilled.
How to Get Pudding into Every Slice
Deep, evenly spaced holes give the pudding a path through the cake. If the holes are shallow or the pudding sits too long after whisking, most of it can remain on top. Work while the cake is warm and the pudding is still loose enough to settle into the holes.
How to Store Peppermint Poke Cake
The filled cake can be chilled ahead and topped once it is completely cold. Add the crushed candy close to serving for the crispest texture; it may soften as it sits on the whipped topping.
Cover and refrigerate the finished cake, keeping the covering from pressing against the topping. Serve it chilled rather than reheating it.
Nutrition
Approximate nutrition per serving, based on 1 of 15 portions and typical cake mix additions: 250 calories, 4g protein, 9g fat, and 39g carbohydrates. Approximate nutrition per 100g: 200 calories, 3g protein, 7g fat, and 31g carbohydrates. Values vary with the cake mix, its required ingredients, milk, and whipped topping used.
Peppermint Poke Cake
Equipment
- Oven
- 9-by-13-inch baking pan
- Mixing bowl
- Whisk
- Wooden spoon
- Spatula
Ingredients
For the Cake
- 1 box chocolate cake mix, sized for a 9-by-13-inch pan (about 430 g)
- Eggs, oil, water, and any other ingredients required by the cake mix package
For the Filling
- 1 small box instant chocolate pudding mix, about 3.4 ounces (95 g)
- Cold milk, as directed on the pudding package, typically about 2 cups
- 1/4 teaspoon peppermint extract, plus more cautiously to taste if desired
For the Topping
- 1 tub prepared whipped topping, thawed, about 8 ounces (225 g)
- About 1/3 cup crushed candy canes or peppermint candies (40 g), plus more if desired
- Chocolate sauce or syrup for serving, optional
Instructions
- Preheat the oven according to the cake mix directions, commonly 350°F (175°C). Grease a 9-by-13-inch baking pan as directed.
- Prepare the cake batter using the ingredients and directions on the package.
- Bake uncovered for the package’s stated time, commonly about 25 to 35 minutes. Start checking near the early end of that window; a toothpick inserted in the center should come out clean or with a few dry crumbs.
- Let the cake stand in the pan for about 5 to 10 minutes, until warm but no longer piping hot.
- Use a rounded wooden spoon handle to make evenly spaced holes nearly to the bottom of the cake without breaking through the base.
- Whisk the pudding mix, cold milk, and 1/4 teaspoon peppermint extract until smooth and still pourable.
- Immediately spread the pudding over the cake, guiding it into the holes with a spatula before it thickens.
- Refrigerate the filled cake in its pan for at least 3 hours, until thoroughly cold and the pudding is set.
- Spread the thawed whipped topping over the cold cake in a thick, even layer.
- Sprinkle with crushed peppermint candy shortly before serving.
- Cut into 12 to 15 squares, wiping the knife between cuts. If desired, drizzle chocolate sauce on each serving plate and serve the cake chilled.
Tips
- Follow the cake mix package directions for a 9-by-13-inch pan, since baking times vary by brand.
- Poke the cake while it is warm, not piping hot, and make deep, evenly spaced holes.
- Spread the pudding as soon as it is whisked so it stays loose enough to fill the holes.
- Measure the peppermint extract carefully and taste before adding more; it is concentrated.
- Add the crushed candy close to serving so it stays crisp.