There’s something truly enchanting about the combination of rich chocolate cake and refreshing peppermint, especially during the holiday season. Each bite of this Peppermint Poke Cake brings forth a delightful contrast of textures—the soft, moist cake layered with creamy fudge and fluffy whipped topping, all enhanced by the cool crunch of mint. I stumbled upon this recipe during a festive gathering, and trust me, it quickly became a cherished favorite that everyone clamored for seconds!

Why You’ll Love This Recipe

This Peppermint Poke Cake not only looks stunning on the dessert table, but it also brings a delightful mix of flavors that will make your taste buds dance. It’s an effortless showstopper that combines convenience with a comforting homemade touch. Perfect for holiday parties or simply to satisfy your sweet tooth, this dessert is bound to become one of your go-to recipes year after year!

Ingredients Needed For Peppermint Poke Cake

• 1 box chocolate fudge cake mix (15.25 oz.): This is the base of your cake! Follow the package instructions for a perfectly baked cake.
• Ingredients listed on the box to make the cake: This usually includes water, oil, and eggs. Make sure to have these on hand!
• 1 can sweetened condensed milk (14 oz.): This adds a luscious creaminess and sweetness that seeps into the cake when it’s poked.
• 1 teaspoon peppermint extract: Use pure peppermint extract for that nostalgic holiday flavor.
• 1 jar hot fudge sauce (11-12 oz.): This adds a rich, chocolatey layer, ensuring every bite is filled with indulgence.
• 1 tub frozen whipped topping, thawed (8 oz.): This brings a light, fluffy texture that beautifully contrasts the dense cake.
• 1 bag Andes Peppermint Crunch Baking Chips (10 oz.): These add a delightful crunch and a burst of peppermint flavor as the finishing touch.

How to Make Peppermint Poke Cake

1. Bake the cake according to package directions using a 9×13-inch baking pan.
2. Prepare the milk mixture: Just before the cake is finished baking, combine the sweetened condensed milk and peppermint extract in a small bowl. Set aside.
3. Poke the cake: After baking, remove the cake from the oven and poke holes in the cake with the round end of a wooden spoon.
4. Pour the milk mixture: 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.
5. Add hot fudge: 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.
6. Top with whipped topping: Spread the whipped topping evenly over the cake, then top with the peppermint crunch baking chips.
7. Chill: Refrigerate the cake for at least 4 hours before serving to let all those flavors meld together.

How to Serve Peppermint Poke Cake

Serve this cake chilled for the best flavor experience! Slice into squares and garnish with additional Andes baking chips or a sprig of mint for a festive touch. It pairs beautifully with a hot cup of cocoa or a scoop of vanilla ice cream for that extra indulgence.

How to Store Peppermint Poke Cake

Cover any leftovers with plastic wrap or transfer to an airtight container. Keep it in the refrigerator for up to 5 days. The cake actually gets better as it sits, allowing all the flavors to mingle beautifully!

Tips to Make Peppermint Poke Cake

• Don’t rush the cooling: It’s essential to let the cake cool completely before adding the fudge and whipped topping so the layers set properly.
• Use high-quality ingredients: This can make a big difference in flavor. Opt for good-quality chocolate fudge sauce and whipped topping for the best results.
• Make it in advance: This cake is perfect for making ahead of time. The longer it sits in the fridge, the more delicious it becomes!

Variations and Substitutions

• Cake Flavor: Feel free to swap the chocolate cake mix for a vanilla or red velvet cake mix for a different flavor profile.
• Mint Extract: If you want a milder mint flavor, consider using vanilla extract instead of peppermint.
• Add toppings: Crushed candy canes or chocolate shavings can add even more texture and visual appeal.

Frequently Asked Questions

Can I use a different cake flavor instead of chocolate?

Absolutely! Vanilla or even a lemon cake mix could work wonderfully, giving you a refreshing twist while still keeping the poke cake concept.

How long does the Peppermint Poke Cake last in the fridge?

This cake can last up to 5 days in the refrigerator if stored properly in an airtight container.

Can I make this cake gluten-free?

Yes, you can use a gluten-free chocolate cake mix to make this recipe suitable for those with dietary restrictions.

Can I freeze Peppermint Poke Cake?

While the cake can be frozen, it’s best to freeze it without the whipped topping and fudge sauce. Thaw it in the fridge overnight before adding these elements.

Peppermint Poke Cake

This Peppermint Poke Cake combines rich chocolate cake with refreshing peppermint, creating a delightful dessert perfect for the holiday season.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 4 hours hrs 30 minutes mins

Course Dessert, Sweet Treat

Cuisine American, Holiday

Servings 12 servings

Calories 350 kcal

Ingredients

  

For the cake

• 1 box chocolate fudge cake mix (15.25 oz.) Follow the package instructions for baking.
• 1 can sweetened condensed milk (14 oz.) Adds creaminess and sweetness.
• 1 teaspoon peppermint extract Use pure peppermint extract.
• 1 jar hot fudge sauce (11-12 oz.) Adds a rich chocolatey layer.
• 1 tub frozen whipped topping, thawed (8 oz.) Brings light, fluffy texture.
• 1 bag Andes Peppermint Crunch Baking Chips (10 oz.) Adds a crunchy mint flavor.

Instructions

 

Preparation

• Bake the cake according to package directions using a 9×13-inch baking pan.
• Prepare the milk mixture: Combine the sweetened condensed milk and peppermint extract in a small bowl and set aside.

Poking and Filling

• 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.

Topping

• Heat the hot fudge sauce just until it is spreadable, then evenly pour it over the top of the cake.
• Spread the whipped topping evenly over the cake, then top with the peppermint crunch baking chips.

Chilling

• Refrigerate the cake for at least 4 hours before serving to let all those flavors meld together.

Notes

For the best flavor, serve chilled. Slice into squares and garnish with additional Andes baking chips or a sprig of mint. Store leftovers in the fridge for up to 5 days.

Keyword Chocolate Cake, Easy Cake Recipe, Festive Cake, Holiday Dessert, Peppermint Poke Cake