Chocolate Peppermint Poke Cake

Okay, so, you know that feeling when you take a bite of cake, and it’s so good you kinda dance a little? Yeah, that’s what happened the first time I made this Chocolate Peppermint Poke Cake. It’s like Christmas and chocolate had a party – and you get to eat it!

I was craving something sweet, but also kinda minty – you know, like those peppermint candies? So, I baked this cake, poked holes in it (so fun!), and poured chocolate-y goodness all over. Oh, and let’s not forget the whipped topping and candy cane sprinkles – YUM!

Every single bite? Oh, it’s soft, chocolate-y, and has that little cool peppermint kick – like a cozy hug for your taste buds. My family couldn’t stop eating it, and I was like, “Okay, I need to make this ALL the time.” And guess what? You can totally make it too!

Wanna try it? Trust me, it’s easy. Let’s bake this cake together – you’re gonna love it!

Why You’ll Love This Recipe

• Simple Yet Impressive: Easy to make with a boxed cake mix, but the flavors and presentation feel special.
• Moist and Creamy: Sweetened condensed milk seeps into the cake, making every bite soft and rich.
• Peppermint Perfection: A cool, minty twist pairs beautifully with chocolate.
• Make-Ahead Friendly: Perfect for preparing a day in advance. The flavors get better as it chills.
• Crowd-Pleaser: Kids and adults alike will love this cake – it’s a guaranteed favorite.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Bake Time: 30 minutes
• Chill Time: 1 hour (recommended)
• Total Time: About 1 hour 50 minutes

Servings:

• Makes 12 servings—great for a family dessert or a small gathering. Need more? Double the recipe and use a larger pan.

Difficulty:

• Easy. Perfect for beginners or anyone needing a quick, foolproof dessert.

Required Kitchen Tools

• 9×13-inch baking dish
• Large mixing bowl
• Electric hand mixer or whisk
• Measuring cups and spoons
• Wooden spoon or skewer (for poking holes)
• Spatula

Key Ingredients

These simple ingredients come together to create a rich, flavorful cake with a peppermint twist:

• Chocolate Fudge Cake Mix: The base of the cake. Any boxed chocolate fudge cake mix works well.
• Eggs: Help bind the cake and give it structure.
• Oil: Keeps the cake moist and soft. Vegetable or canola oil works best.
• Water: Adds moisture to the cake batter.
• Sweetened Condensed Milk: Soaks into the cake after baking, giving it a creamy texture and extra sweetness.
• Peppermint Extract: Adds a refreshing minty flavor. A little goes a long way.
• Hot Fudge Sauce: Rich chocolate sauce that enhances the fudgy goodness.
• Frozen Whipped Topping (Thawed): Light and creamy topping for the cake. Brands like Cool Whip work well.
• Andes Peppermint Crunch Baking Chips: Sweet, minty chips that add color and texture.
• Crushed Candy Canes: Sprinkle on top for a festive, crunchy finish.

Variations for Chocolate Peppermint Poke Cake

• Homemade Cake Base: Swap the box mix for your favorite homemade chocolate cake recipe.
• Extra Chocolate: Stir in chocolate chips to the batter for more richness.
• Mint Chocolate Layers: Add a layer of crushed Oreos or chocolate mint cookies between the cake and whipped topping.
• Different Toppings: Try white chocolate shavings or drizzle melted chocolate on top.
• Less Mint: Reduce the peppermint extract if you prefer a milder mint flavor.

How to Make Chocolate Peppermint Poke Cake – Step-by-Step Instructions

1. Prepare the Cake

• Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
• In a large bowl, combine chocolate fudge cake mix, eggs, oil, and water. Mix until smooth, following the instructions on the box.
• Pour the batter into the prepared baking dish and spread evenly.
• Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

2. Poke the Holes

• Let the cake cool slightly (about 10-15 minutes), but it should still be warm.
• Using the handle of a wooden spoon or a skewer, poke holes all over the cake. Make sure the holes go deep but not all the way through.

3. Pour Sweetened Condensed Milk

• Pour sweetened condensed milk evenly over the cake, letting it soak into the holes.
• Allow the cake to cool completely before moving to the next steps.

4. Add Hot Fudge and Peppermint

• Warm the hot fudge sauce slightly until pourable (but not too hot).
• Stir in peppermint extract to the hot fudge.
• Drizzle the fudge sauce evenly over the cake, allowing it to seep into the holes.

5. Spread Whipped Topping

• Once the cake is cool and the fudge has set slightly, spread the thawed whipped topping over the entire cake in an even layer.

Serving and Decoration

How to Serve Chocolate Peppermint Poke Cake

This cake is best served chilled. The layers of chocolate, peppermint, and whipped topping create a refreshing, rich dessert that pairs well with simple sides. Here are a few ideas:

• With Hot Coffee or Cocoa: The warmth balances the cool, creamy cake.
• Fresh Berries: Raspberries or strawberries add a fruity contrast.
• Extra Chocolate Drizzle: For those who love a little more chocolate.
• Mint Ice Cream: Doubles down on the peppermint theme for an extra treat.

How to Decorate for a Festive Look

• Andes Peppermint Crunch Baking Chips: Sprinkle generously over the whipped topping for a pop of color and minty crunch.
• Crushed Candy Canes: Scatter on top for a classic holiday finish.
• Chocolate Shavings: Use a vegetable peeler to shave chocolate over the cake.
• Mint Leaves: A few fresh mint leaves can add a simple, elegant touch.

Storing Chocolate Peppermint Poke Cake

• Refrigerator: Cover the cake tightly with plastic wrap or a lid. It will stay fresh in the fridge for 3-4 days.
• Freezer: Wrap individual slices in plastic wrap and foil. Freeze for up to 1 month. Thaw in the refrigerator before serving.
• Make-Ahead Tip: This cake is even better the next day as the flavors meld. Make it a day in advance for convenience.

Nutrition Information (Estimated per Serving)

Serving Size	Calories	Carbs	Fat	Protein	Sugar
1 Slice (1/12 of Cake)	380 kcal	55g	16g	5g	42g

Nutrition values may vary depending on brands and portion sizes.

Tips and Tricks for Success

• Let the Cake Cool: Pour the sweetened condensed milk while the cake is still warm, but ensure it’s fully cooled before adding the whipped topping.
• Warm the Fudge Sauce: Heat it just until pourable. If it’s too hot, it may melt the whipped topping later.
• Chill Before Serving: For the best texture and flavor, refrigerate for at least an hour before serving.
• Clean Slices: Use a sharp knife and wipe it clean between cuts for neat slices.

Chocolate Peppermint Poke Cake FAQs

Can I use a different cake mix?

Yes, any chocolate cake mix will work, but fudge varieties give the richest flavor.

Can I make this without peppermint?

Absolutely. Skip the peppermint extract and peppermint toppings for a classic chocolate poke cake.

How long should I let the cake chill?

At least 1 hour, but overnight is even better for the best flavor and texture.

Can I use homemade whipped cream?

Yes! Whip 2 cups of heavy cream with 2 tablespoons of sugar until stiff peaks form. Spread over the cake instead of whipped topping.

Conclusion

Chocolate Peppermint Poke Cake is the perfect blend of rich chocolate and refreshing mint. It’s easy to prepare, looks festive, and is sure to please any dessert lover. Whether you’re bringing it to a holiday gathering or enjoying it at home, this cake is a sweet, creamy delight that always hits the spot.