Peppermint Poke Cake (Printable Version)
Soft chocolate cake with peppermint vanilla pudding, chilled and topped with whipped topping and crushed candies.
# What You 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)
# Directions:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking pan thoroughly.
02 - Combine chocolate cake mix, eggs, water, and vegetable oil in a large bowl. Beat until smooth following package directions. Pour batter into the prepared pan and bake for 28 to 32 minutes, or until a toothpick inserted in the center emerges 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 together in a medium bowl until thickened, about 2 minutes.
05 - Pour pudding evenly over the cooled cake, using a spatula to spread and encourage it into the holes.
06 - Cover and refrigerate the cake for at least 1 hour, or until pudding is set.
07 - Spread the thawed whipped topping evenly over the chilled cake.
08 - Sprinkle the surface with crushed peppermint candies and, if desired, chocolate shavings or mini chocolate chips. Slice and serve chilled.
# Expert Tips:
01 -
- It tastes like a candy cane fell into the most luscious chocolate pudding and decided to stay forever.
- You can assemble the whole thing with one pan, a wooden spoon, and almost zero stress, which makes it a lifesaver during the holidays.
- Everyone at the table will think you worked way harder than you actually did.
02 -
- If you pour the pudding while the cake is still hot, it melts into a thin soup and never sets properly, so give those 10 to 15 cooling minutes their full due.
- Crushing the peppermint candies too early turns them sticky and clumpy from humidity, so smash them right before you sprinkle.
- Using cook and serve pudding instead of instant will leave you with a runny filling that never firms up in the fridge.
03 -
- Add 1/4 teaspoon of peppermint extract directly to the cake batter for a double layer of mint that hits you from the very first crumb.
- Use a fork instead of a wooden spoon handle if you want thinner, more numerous holes that distribute the pudding more evenly throughout the cake.