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Irresistible Peppermint Poke Cake

A delightful dessert that encapsulates the festive spirit with sweet, minty flavor, and creamy layers, perfect for holiday feasts or casual family dinners.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Baked Good, Dessert
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box white cake mix or homemade white cake for the adventurous
  • 3 large eggs for richness and structure
  • 1 cup water to blend everything together
  • 1 teaspoon peppermint extract for that refreshing minty kick
For the filling
  • 1 cup sweetened condensed milk for ultimate creaminess
  • 1/2 cup peppermint schnapps optional, for extra warmth
For the topping
  • 1 cup heavy whipping cream for a fluffy topping
  • 1/2 cup powdered sugar for sweetening the whipped cream
  • 1 teaspoon vanilla extract to enhance the flavors
  • 1 cup crushed peppermint candies for garnish and flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large mixing bowl, combine the cake mix, eggs, water, and peppermint extract. Beat on medium speed for about 2 minutes until well blended and smooth.
Baking
  1. Pour the batter into your greased baking pan and bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean.
  2. Once baked, allow the cake to cool for about 15 minutes, then poke holes throughout the cake using a wooden spoon, about 1 inch apart.
Filling
  1. In a separate bowl, mix together the sweetened condensed milk and peppermint schnapps if using.
  2. Drizzle the milk mixture evenly over the cake, ensuring it seeps into the holes.
Topping
  1. In a medium bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract until stiff peaks are achieved.
  2. Spread the whipped cream frosting generously over the cooled cake.
  3. Garnish with crushed peppermint on top.
Refrigeration
  1. Refrigerate the cake for at least 1 hour before serving.

Notes

Consider adding green food coloring to the whipped cream for a festive look. You can also use different types of candies for variations.