Irresistible Peppermint Poke Cake is a delightful dessert combining chocolate and peppermint flavors. This festive treat is perfect for holiday gatherings or any occasion when you’re craving something sweet and refreshing. The combination of moist chocolate cake filled with a rich peppermint-infused filling and topped with whipped cream is absolutely captivating. Let’s dive into how to make this mouthwatering cake!

Why You’ll Love This Irresistible Peppermint Poke Cake

This cake is not just a feast for the eyes; it’s a celebration of flavors! Here are some reasons why you’ll adore it:

Quick and easy to prepare with a Peppermint Poke Cake Recipe that anyone can follow.
It combines the rich taste of chocolate with the refreshing flavor of peppermint.
Perfect for holiday celebrations, especially Peppermint Poke Cake for Christmas.
Can be made ahead of time, making it an ideal choice for parties.
Versatile – try different variations, such as Mint Chocolate Poke Cake.
It’s a crowd-pleaser that appeals to both adults and kids alike.
Can be adapted to be a No-Bake Peppermint Poke Cake for warmer seasons.
Each bite is an explosion of flavor that keeps you coming back for more!

Ingredients for Irresistible Peppermint Poke Cake

Gather these items:

1 box chocolate cake mix (plus ingredients required on the box, usually eggs, oil, and water)
1 can (14 ounces) sweetened condensed milk
1/2 teaspoon peppermint extract
1/2 cup crushed peppermint candies (or candy canes)
1 container (8 ounces) whipped topping (like Cool Whip)
1/2 teaspoon peppermint extract
1/2 cup crushed peppermint candies (for garnish)
Chocolate shavings or chocolate chips (optional for garnish)

How to Make Irresistible Peppermint Poke Cake Step-by-Step

Step 1: Preheat your oven according to the instructions on the cake mix box (usually 350°F or 175°C).
Step 2: In a large bowl, prepare the chocolate cake mix according to the package instructions.
Step 3: Pour the batter into a greased 9×13-inch baking pan and bake according to the package instructions (usually 30-35 minutes). Check for doneness with a toothpick.
Step 4: While the cake is baking, combine the sweetened condensed milk and peppermint extract in a bowl. Stir until well combined.
Step 5: Crush the peppermint candies or candy canes into small pieces.
Step 6: Once the cake is done baking, remove it from the oven and let it cool in the pan for about 15 minutes.
Step 7: Using the handle of a wooden spoon or a skewer, poke holes all over the top of the cake (about 1 inch apart).
Step 8: Slowly pour the peppermint filling over the warm cake, making sure it seeps into the holes.
Step 9: Sprinkle the crushed peppermint candies evenly over the top of the cake.
Step 10: In a medium bowl, combine the whipped topping and peppermint extract. Mix gently until well combined.
Step 11: Spread the whipped topping evenly over the cake, covering the filling and crushed peppermint.
Step 12: Refrigerate the cake for at least 1 hour to allow the flavors to meld and the cake to set.
Step 13: Before serving, sprinkle additional crushed peppermint candies and chocolate shavings or chips on top for garnish.
Step 14: Cut into squares and serve chilled!

Pro Tips for the Best Irresistible Peppermint Poke Cake

Keep these in mind:

Use fresh peppermint candies for best flavor.
This cake is best served chilled to enhance the minty freshness.
Store leftovers in the refrigerator for up to 3 days.
Try adding a layer of chocolate ganache for extra richness!

Best Ways to Serve Irresistible Peppermint Poke Cake

Here are a few serving ideas to elevate your cake:

Pair it with a scoop of vanilla ice cream for a delightful contrast.
Serve with a drizzle of chocolate syrup for added indulgence.
Top with whipped cream and additional crushed peppermints for a festive touch.

How to Store and Reheat Irresistible Peppermint Poke Cake

To store, keep your cake covered in the refrigerator for up to three days. If you’re meal prepping, consider making the cake ahead of time and adding the frosting just before serving for optimal freshness.

Frequently Asked Questions About Irresistible Peppermint Poke Cake

What’s the secret to perfect Irresistible Peppermint Poke Cake?

The secret lies in the moist chocolate cake and the peppermint filling. Make sure to poke enough holes in the cake to allow the filling to seep in, creating maximum flavor in every bite.

Can I make Irresistible Peppermint Poke Cake ahead of time?

Absolutely! This cake is ideal for making ahead of time. Just make sure to refrigerate it for at least an hour before serving so that the flavors meld beautifully.

How do I avoid common mistakes with Irresistible Peppermint Poke Cake?

To avoid common mistakes, ensure you follow the baking time carefully and check the cake with a toothpick for doneness. Also, make sure to poke enough holes for the filling to soak in properly.

Variations of Irresistible Peppermint Poke Cake You Can Try

Want to switch things up? Here are a few variations to consider:

Try a Moist Peppermint Cake Recipe using vanilla cake mix instead of chocolate.
For a chocolate twist, add chocolate pudding to the filling.
Make a Seasonal Peppermint Cake Recipe by adding festive sprinkles on top.
For a unique flavor, incorporate a layer of crushed Oreos in between the cake and frosting.

Irresistible Peppermint Poke Cake: 12 Delicious Steps

Author: basmer
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Irresistible Peppermint Poke Cake is a delightful dessert combining chocolate and peppermint flavors.

Instructions

Preheat your oven according to the instructions on the cake mix box (usually 350°F or 175°C).
In a large bowl, prepare the chocolate cake mix according to the package instructions.
Pour the batter into a greased 9×13-inch baking pan and bake according to the package instructions (usually 30-35 minutes). Check for doneness with a toothpick.
While the cake is baking, combine the sweetened condensed milk and peppermint extract in a bowl. Stir until well combined.
Crush the peppermint candies or candy canes into small pieces.
Once the cake is done baking, remove it from the oven and let it cool in the pan for about 15 minutes.
Using the handle of a wooden spoon or a skewer, poke holes all over the top of the cake (about 1 inch apart).
Slowly pour the peppermint filling over the warm cake, making sure it seeps into the holes.
Sprinkle the crushed peppermint candies evenly over the top of the cake.
In a medium bowl, combine the whipped topping and peppermint extract. Mix gently until well combined.
Spread the whipped topping evenly over the cake, covering the filling and crushed peppermint.
Refrigerate the cake for at least 1 hour to allow the flavors to meld and the cake to set.
Before serving, sprinkle additional crushed peppermint candies and chocolate shavings or chips on top for garnish.
Cut into squares and serve chilled!