Peppermint Poke Cake (Print)
Chocolate sheet cake soaked with minted vanilla 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
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 Make It:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan.
02 - Combine chocolate cake mix, eggs, water, and oil in a large mixing bowl. Beat with an electric mixer or whisk until smooth and fully blended.
03 - Pour batter into prepared pan. Bake for 28 to 32 minutes, or until a toothpick inserted in the center emerges clean.
04 - Allow cake to cool in the pan for 10 to 15 minutes. Using the handle of a wooden spoon, create holes across the cake surface, spaced about 1 inch apart.
05 - In a medium bowl, vigorously whisk together instant vanilla pudding mix, cold milk, peppermint extract, and food coloring (if using) until thickened, about 2 minutes.
06 - Immediately pour prepared pudding over the slightly cooled cake, spreading evenly and gently pressing the mixture into the holes using a spatula.
07 - Cover cake and refrigerate for at least 1 hour, or until pudding is set and the dessert is thoroughly chilled.
08 - Once chilled, spread thawed whipped topping evenly over the cake surface.
09 - Scatter crushed peppermint candies and chocolate shavings or mini chocolate chips across the whipped topping.
10 - Slice into servings and offer chilled.
# Expert Tips:
01 -
- No-fuss flavor—seriously, the boxed cake shortcut makes it a breeze to whip up last-minute.
- The cool minty pudding sinks into every bite, making each slice the perfect mix of creamy and chocolatey.
02 -
- If the pudding sets up too much before pouring, it won&apost sink properly—work quickly!
- One fateful experiment with too much peppermint taught me that extract is powerful—always measure, never eyeball.
03 -
- Don&apost skip tapping the pan before you bake; it prevents unexpected air gaps that make poking tricky later.
- Chill your mixing bowl for whipped topping—makes spreading easier and the finish extra fluffy.