Airy, moist, and full of decadent fudge, this Peppermint Poke Cake looks like a winter wonderland and tastes like the holidays! It starts with a box mix, so it’s easy to make, even for inexperienced bakers.
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Table of contents
Peppermint Poke Cake
There’s nothing that says Christmas quite like chocolate and peppermint, y’all! And with this Peppermint Poke Cake, you’ve got both in one perfect little package. You can even stick in some mini candy canes and mini gingerbread men and reindeer for an adorable Christmas village scene on top! It’s wonderful for decorating with your kids!!
By the way: a poke cake is, essentially, a cake with small holes poked in it after baking. You pour filling into the holes for additional flavor. There are a ton of varieties and combinations you can try, and I’ve even posted about a few here on the blog, but this cake is fudge and peppermint. Yum!
The cake itself is a simple and easy-to-make box cake you can get anywhere. With a poke cake, you want something airy and moist, but that also acts as a good base, and the fudge-flavored box mix fits the bill. The holidays are about to get that much tastier!
A moist cake that is full of minty, chocolatey flavor … I can’t imagine a Christmas without something like this! I hope y’all enjoy this recipe.
Peppermint Poke Cake: Ingredients & Equipment
For this Peppermint Poke Cake recipe, you’ll need …
For the cake:
- chocolate fudge cake mix, plus ingredients to make it – for this recipe, you’ll make the base of this cake by following a simple cake mix!
For the filling:
- peppermint extract and sweetened condensed milk – this is your first filling, which will seep inside your cake and give it a beautiful peppermint flavor.
- hot fudge sauce – this is your second filling, which will add a TON more chocolate goodness to the whole thing!!
For the topping:
- frozen whipped topping – thaw it and spread it on top of your cake!
- peppermint crunch baking chips – sprinkle these on top of your cake for a final minty touch. I use the Andes brand.
- 9×13 inch baking pan – this is where you’ll bake your cake, of course.
- wooden spoon – you’ll use the end of a wooden spoon to poke holes in your cake.
- small bowl – to mix your peppermint filling.
How To Make Peppermint Poke Cake
Never baked anything before? Not so great at it? Don’t worry … making chocolate peppermint cake is a cinch!
First, bake your cake according to the package directions. Choose your favorite fudge cake mix and make it using a 9×13-inch baking pan. (I can’t say specifically what to do since each brand of cake mix will vary!!)
Second, prep your filling. While the cake bakes, mix the condensed milk and peppermint extract, then set it aside…we’ll grab it later!
Third, get your filling into the cake! When you remove your cake from the oven, immediately poke holes in the cake with the end of a wooden spoon. Pour your condensed milk mixture over the cake, and make sure you get it in the holes as much as possible!
Next, add hot fudge sauce and whipped topping. After the cake cools completely, pour your hot fudge sauce evenly over the cake, too. Once the sauce cools, too, spread your whipped topping over the cake and sprinkle on your peppermint baking chips.
Finally, refrigerate it and enjoy! You want the cake to chill in the fridge for about 4 hours to let the flavors sink in. Once that’s done, time to eat that poke cake, y’all!
Peppermint Poke Cake: FAQs
The hands-on prep time only takes about 20 minutes. Then there’s a half hour of cooking time. After that, you want the cake to chill in the fridge for a few hours!
It’ll give you one 9×13 cake, which you can divide up into about 18 servings, give or take!
You can try …
– A homemade cake rather than a box mix if you’ve got time and feel fancy!
– Using a white cake mix instead!
– Using crushed candy canes instead of the Andes baking chips!
Other recipes you may enjoy
Peppermint Poke Cake
Airy, moist, and full of decadent fudge, this Peppermint Poke Cake tastes like the holidays! It starts with a box mix, so it’s easy to make.
For the cake
- 1 box (15.25 oz.) chocolate fudge cake mix
- ingredients listed on the box to make the cake
For the filling
- 1 can (14 oz.) sweetened condensed milk
- 1 teaspoon peppermint extract
- 1 jar (11-12 oz.) hot fudge sauce
For the topping
- 1 tub (8 oz.) frozen whipped topping, thawed
- 1 bag (10 oz.) Andes Peppermint Crunch Baking Chips
- Bake the cake according to package directions using a 9x13-in. baking pan.
- Just before the cake is finished baking, combine the sweetened condensed milk and peppermint extract in a small bowl. Set aside.
- After baking, remove the cake from the oven and poke holes in the cake with the round end of a wooden spoon.
- Carefully pour the sweetened condensed milk mixture over the cake, trying to fill the holes as much as possible. Then, allow the cake to cool completely.
- Heat the hot fudge sauce just until it is spreadable, then evenly pour it over the top of the cake. If necessary, spread the hot fudge sauce with an offset spatula or the back of a spoon to ensure it is evenly over the cake. Allow the sauce to cool completely, about 15 minutes.
- Spread the whipped topping evenly over the cake, then top with the peppermint crunch baking chips.
- Refrigerate the cake for at least 4 hours before serving.
- Feel free to use crushed candy canes in place of the Andes Peppermint Crunch Baking Chips.
- You can use a white cake mix if you prefer.
- If you prefer to use a homemade cake instead of a box mix, you totally can. Just be sure to bake it in a 9x13-in. baking dish.
- For an extra touch of festivity, add some colorful holiday sprinkles to the top of the cake!
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Offset Icing Spatula
Maple Wooden Set Spoon, Multisize, Natural
Pyrex Glass Mixing Bowl Set (3-Piece)
Hand Mixer with Snap-On Case
Lock N' Lift Manual Handheld Can Opener with Locking Mechanism
Non-Stick 13 x 9-Inch Covered Oblong Baking Pan with Lids, Pack of 2
Stainless Steel Metal Measuring Spoons, Fits in Spice Jar, Set of 6 with bonus Leveler
Nutrition Information:Yield: 18 Serving Size: 1 slice
Amount Per Serving: Calories: 63Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 49mgCarbohydrates: 9gFiber: 0gSugar: 6gProtein: 1g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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