Get ready to experience a dessert that's about to revolutionize your sweet tooth cravings! This Chocolate Peppermint Poke Cake is not just another ordinary dessert - it's a magical blend of rich chocolate, cool peppermint, and irresistible texture that will transport you to dessert heaven. Imagine a moist chocolate cake infused with creamy peppermint, topped with fluffy whipped cream and a sprinkle of festive peppermint candies - it's like Christmas and a birthday party had a delicious baby!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can sweetened condensed milk
- 1/2 cup peppermint extract
- 1 tub whipped topping
- Crushed peppermint candies for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or cooking spray to prevent sticking.
- In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix with an electric mixer on medium speed for 2-3 minutes until the batter is smooth and all ingredients are well incorporated.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform baking.
- Bake the cake in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean when the cake is fully baked.
- Remove the cake from the oven and let it cool for 10 minutes on a wire rack.
- Using the handle of a wooden spoon or a thick straw, poke holes evenly across the entire surface of the warm cake, making sure the holes are about 1 inch apart.
- In a separate bowl, whisk together the sweetened condensed milk and peppermint extract until well combined.
- Slowly pour the peppermint milk mixture over the warm cake, ensuring it seeps into the holes, which will help infuse the cake with peppermint flavor.
- Allow the cake to cool completely at room temperature for about 1 hour, letting the milk mixture absorb into the cake.
- Once cooled, spread the whipped topping evenly over the entire cake surface, creating a smooth layer.
- Sprinkle crushed peppermint candies over the whipped topping for added texture and festive decoration.
- Refrigerate the cake for at least 2 hours before serving to allow flavors to meld and the cake to set.
- Cut into 12 equal squares and serve chilled. Store any remaining cake in the refrigerator, covered, for up to 3 days.
Tips
- Room Temperature Ingredients: Ensure eggs and other ingredients are at room temperature for smoother mixing and better cake texture.
- Hole Poking Technique: Use the handle of a wooden spoon or a thick straw to create evenly spaced holes. The more uniform the holes, the more evenly the peppermint mixture will distribute.
- Milk Absorption Trick: Pour the peppermint condensed milk mixture while the cake is still warm to help it absorb better and create a more intense flavor.
- Chill for Perfection: Refrigerating the cake for at least 2 hours allows flavors to meld and creates a more cohesive dessert experience.
- Candy Crushing Hack: Place peppermint candies in a sealed plastic bag and crush with a rolling pin for even, fine pieces that distribute beautifully.
- Make Ahead Friendly: This cake actually tastes better the next day, so it's perfect for preparing in advance for parties or gatherings!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 5g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 55mg
