This chocolate peppermint poke cake is a rich chocolate cake soaked with a silky white chocolate pudding filling for an incredibly moist, decadent dessert. It’s finished with an easy homemade peppermint whipped cream for a festive, crowd-pleasing holiday treat.
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Poke cake is simple but brilliant. You bake a cake, poke holes in the surface, and pour a flavorful liquid over it so the filling sinks in and keeps the cake exceptionally tender. For this recipe, a white chocolate pudding mixture flavored with peppermint melts into the cake and creates pockets of creamy sweetness.
Many cooks use the handle of a wooden spoon to create larger holes. I prefer a fork to make smaller holes so some of the pudding sinks into the cake while some remains on top, creating an extra layer of flavor between the cake and the whipped topping.
Tip: If preparing a day ahead, keep the cake covered and refrigerated. Add the whipped cream and crushed peppermint candies just before serving to keep the topping fresh and fluffy.
This version is an easy holiday favorite: deep chocolate flavor, bright peppermint, and a cloud-like whipped cream. Using a boxed chocolate cake mix keeps the recipe quick without sacrificing taste — I skip the boxed instructions and use milk, melted butter, and eggs to achieve that rich, bakery-style texture.
This cake is not fancy but it’s one of those desserts people request again and again because every bite practically melts in your mouth. The peppermint whipped cream and crushed candy on top make it festive and perfect for holiday gatherings.
Enjoy!
~Nichole
Chocolate Peppermint Poke Cake
Ingredients
- For The Cake:
- 1 16.5 ounce Box Chocolate Cake Mix
- 1 Cup Milk
- 1/2 Cup Butter Melted
- 3 Large Eggs
- For The Filling:
- 1 3.4 ounce Box white chocolate pudding mix
- 1 Cup milk
- 2 Teaspoons peppermint extract
- For The Whipped Cream Topping:
- 2 Cups heavy cream
- 1 Tsp peppermint extract
- 1/4 Tsp vanilla extract
- 1/2 Cup crushed peppermint candies
Instructions
-
Preheat oven to 350°F (175°C). Grease a 9×13-inch pan with nonstick spray or line it with foil and set aside.
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Prepare the chocolate cake mix according to package directions, substituting the listed milk and melted butter for the package liquids if desired, then bake in the preheated oven about 30–35 minutes or until a toothpick comes out clean.
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While the cake bakes, whisk together 1 cup heavy cream, the white chocolate pudding mix, and 2 teaspoons peppermint extract in a medium bowl until smooth.
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When the cake is done, remove it from the oven and poke holes evenly across the surface with a fork or the end of a wooden spoon. Fork holes are smaller and will leave some pudding on top; a spoon will let most of the pudding sink in.
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Slowly pour the pudding-cream mixture over the cake, allowing it to seep into the holes and across the surface.
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Refrigerate the cake for 20–30 minutes until cooled enough to add the topping.
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Make the whipped cream: in a large bowl, beat 2 cups heavy cream with 1 teaspoon peppermint extract and 1/4 teaspoon vanilla extract until soft peaks form and the mixture is light and fluffy. (Reserve the crushed peppermint candies for the final garnish.)
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Spread the whipped cream evenly over the cooled cake and sprinkle with the crushed peppermint candies just before serving.