Peppermint Poke Cake (Print Version)
Soft chocolate cake soaked with minty vanilla pudding, chilled and finished with whipped topping and crushed peppermint.
# What You'll Need:
→ Cake
01 - 1 box (15.25 oz) chocolate cake mix
02 - 3 large eggs
03 - 1 cup water
04 - 1/2 cup vegetable oil
→ 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 Cook:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly to prevent sticking.
02 - Combine chocolate cake mix, eggs, water, and oil in a large mixing bowl. Blend according to cake mix package directions until batter is smooth and well combined.
03 - Pour the cake batter into the prepared 9x13-inch pan. Bake for 28 to 32 minutes, or until a toothpick inserted in the center emerges clean.
04 - Let the cake cool in the pan for 10 to 15 minutes to allow for easier handling.
05 - Using the handle of a wooden spoon, poke holes uniformly across the cake, spacing each hole approximately 1 inch apart.
06 - In a medium bowl, whisk together instant vanilla pudding mix, cold milk, peppermint extract, and food coloring if using. Whisk for about 2 minutes until the mixture thickens.
07 - Immediately pour the pudding evenly over the cake, using a spatula to spread and press the mixture into the holes.
08 - Cover the dish and refrigerate for at least 1 hour until the pudding is set and the cake is well chilled.
09 - Evenly spread thawed whipped topping over the surface of the chilled cake.
10 - Sprinkle crushed peppermint candies and, if desired, chocolate shavings or mini chocolate chips over the top.
11 - Cut into slices and serve chilled for optimal texture and flavor.
# Expert Advice:
01 -
- The way the pudding oozes into every bite makes even boxed cake taste like a bakery secret.
- The layer of chilly whipped topping serves as a cool contrast to the deep chocolate, earning it cheers at every party.
02 -
- If you add the pudding when the cake is too hot, it will slide right off and pool at the edges.
- Sprinkling peppermint candy too early leaves a melted mess by dessert time, so do it just before serving.
03 -
- Always check the expiry date on your peppermint extract—a dull bottle makes for a disappointing cake.
- Layer plastic wrap directly on the cake surface before refrigerating to prevent whipped topping from absorbing fridge odors.