If you’re on the hunt for a dessert that perfectly blends rich chocolate with refreshing peppermint, look no further than this Chocolate Peppermint Poke Cake Recipe. It’s a festive treat that boasts deep chocolatey flavor enhanced by cool peppermint, all soaked into a moist cake that’s irresistibly topped with fluffy whipped cream and crunchy peppermint bits. Trust me, every bite feels like a celebration in your mouth, making it ideal for holidays, special occasions, or just a cozy night in craving something sweet and uplifting.
Ingredients You’ll Need
Gathering the right ingredients for this Chocolate Peppermint Poke Cake Recipe is both straightforward and rewarding. Each staple plays a unique role—from the devil’s food cake base that brings rich cocoa flavor, to the peppermint extract that gives that fresh, wintery zing—every element is essential for creating that perfect balance of textures and tastes.
- Devil’s food cake mix: Provides a deep, chocolatey foundation that keeps the cake moist and rich.
- Smucker’s hot fudge sauce: Adds an indulgent chocolate syrup that seeps into the cake for extra gooeyness.
- Sweetened condensed milk: Sweet and creamy, it helps create the luscious poke-soaking liquid.
- Peppermint extract: Offers a bright, festive flavor that cuts through the richness of the chocolate.
- Cool Whip: Light and fluffy, it tops the cake to add a smooth, creamy contrast.
- Andes peppermint crunch baking chips: Delivers delightful crunch and bursts of peppermint flavor with every bite.
How to Make Chocolate Peppermint Poke Cake Recipe
Step 1: Bake the Devil’s Food Cake
Start by preparing your devil’s food cake according to the instructions on the box, baking it in a 9×13-inch pan. This cake acts as the decadent canvas for all the peppermint goodness to come. Make sure it’s fresh and hot out of the oven, as this warmth will help absorb the luscious fudge and milk mixture in the next step.
Step 2: Create the Peppermint Fudge Soak
While the cake is baking, combine the sweetened condensed milk, hot fudge sauce, and peppermint extract. This mixture is what transforms the cake into an unbelievably moist and flavorful dessert. Once your cake is finished baking and still warm, poke holes all over the surface using a fork or the handle of a wooden spoon. This step is crucial because the holes allow the mixture to seep deeply, infusing every bite with chocolatey peppermint goodness.
Step 3: Layer the Crunch and Cool Whip
After pouring the peppermint fudge mixture over the cake, let it cool completely so it sets beautifully. Then sprinkle half of the Andes peppermint crunch chips across the top for bursts of wintery peppermint crunch. Spread the Cool Whip evenly over the cake, creating a soft, creamy topping, and finish by sprinkling the remaining peppermint chips on top. Pop the cake into the fridge to chill; this helps all the flavors meld perfectly into a heavenly dessert experience.
How to Serve Chocolate Peppermint Poke Cake Recipe
Garnishes
To really impress guests or add a special touch, consider garnishing your Chocolate Peppermint Poke Cake Recipe with extra crushed candy canes or a few whole Andes peppermint chips. These not only bring eye-catching sparkle but enhance the fresh peppermint vibe. A drizzle of additional hot fudge on top before serving can make this dessert even more decadent.
Side Dishes
Pairing this cake with a simple glass of cold milk, peppermint hot cocoa, or even a scoop of vanilla ice cream is an absolute win. The creamy sides complement the cake’s rich chocolate and peppermint flavors while balancing sweetness and texture like a pro.
Creative Ways to Present
For a festive celebration, slice the cake into squares and serve on elegant dessert plates with edible silver glitter or fresh mint leaves for color contrast. You can also cut the cake into smaller bites and arrange in a trifle-style dish layered with extra Cool Whip and crushed peppermint candies for a show-stopping presentation.
Make Ahead and Storage
Storing Leftovers
This Chocolate Peppermint Poke Cake Recipe keeps beautifully when stored in an airtight container in the refrigerator. The flavors actually deepen after a day or two, so leftovers taste fantastic even after a little time has passed. Just make sure to keep it chilled to preserve the fluffy Cool Whip topping and the peppermint crunch texture.
Freezing
If you want to keep this festive dessert longer, it freezes well. Wrap the cake tightly in plastic wrap and then foil, or place in an airtight freezer-safe container. When ready to eat, thaw it overnight in the fridge. The texture remains moist and flavorful, making it an easy make-ahead treat for any special occasion.
Reheating
Since this is a chilled cake, reheating is not recommended; instead, allow the cake to come to room temperature for about 10-15 minutes if you prefer not to eat it straight from the fridge. This gently warms the dessert without compromising the whipped topping or peppermint crunch.
FAQs
Can I use homemade chocolate cake instead of box mix?
Absolutely! If you have a favorite homemade chocolate cake recipe, it can be a perfect substitute and makes this poke cake even more special. Just be sure your cake is baked in a 9×13-inch pan for the soaking process to work well.
What can I use if I don’t have peppermint extract?
If peppermint extract is unavailable, you could use crushed peppermint candies or candy canes mixed into the frosting, but the extract really gives that fresh peppermint kick. Alternatively, a small amount of vanilla extract can work in a pinch, though the flavor will be less festive.
Can this cake be made gluten-free?
Yes, using a gluten-free devil’s food cake mix will allow you to enjoy this recipe gluten-free. Just verify all the other ingredients, like hot fudge sauce and peppermint chips, are gluten-free as well to keep it safe and delicious.
How long does the cake stay good in the fridge?
Your Chocolate Peppermint Poke Cake Recipe should be good for up to 4 days in the refrigerator if stored properly with a cover or airtight container to keep the whipped topping fresh.
Can I use real whipped cream instead of Cool Whip?
Definitely! Freshly whipped heavy cream sweetened lightly with powdered sugar makes a delicious alternative to Cool Whip and adds a lovely homemade touch. Just keep in mind that fresh whipped cream might not hold up as long as Cool Whip in the fridge.
Final Thoughts
This Chocolate Peppermint Poke Cake Recipe is one of those magical desserts that feels like a warm hug wrapped in seasonal cheer. It’s simple to make yet impressive enough for any gathering, blending cozy chocolate with bright peppermint in every moist, dreamy forkful. I truly can’t wait for you to try it and see how this cake becomes your new favorite go-to for festive occasions and beyond!
Print
Chocolate Peppermint Poke Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and festive Chocolate Peppermint Poke Cake blends moist devils food cake with a luscious peppermint-infused hot fudge and sweetened condensed milk mixture. Topped with Cool Whip and crunchy Andes peppermint chips, this chilled dessert is perfect for holiday celebrations or any time you crave a refreshing chocolate-mint treat.
Ingredients
Cake Ingredients
- 1 box devils food cake mix (plus ingredients called for on the box)
Filling
- 1 (11.75-oz) jar Smucker’s hot fudge sauce
- 1 (14-oz) can sweetened condensed milk
- ¼ tsp peppermint extract
Topping
- 1 (8-oz) container Cool Whip
- 1 (10-oz) bag Andes peppermint crunch baking chips
Instructions
- Bake the Cake: Preheat your oven and prepare a 9×13-inch pan. Bake the devils food cake mix according to package directions until a toothpick inserted in the center comes out clean.
- Prepare the Peppermint Filling: While the cake bakes, combine the hot fudge sauce, sweetened condensed milk, and peppermint extract in a bowl and mix well.
- Poke and Pour: Once the cake is hot out of the oven, use a fork, spoon handle, or straw to poke holes all over the surface. Slowly pour the peppermint filling evenly over the cake, allowing it to seep into the holes. Let the cake cool completely, allowing the flavors to meld.
- Add Toppings and Chill: Sprinkle half of the Andes peppermint crunch baking chips over the cake. Spread an even layer of Cool Whip on top, then sprinkle the remaining peppermint chips over the whipped topping. Refrigerate the cake until chilled and set before serving.
Notes
- Use a fork or a similar utensil to poke evenly spaced holes deep enough to allow the filling to soak into the cake layers.
- For a stronger peppermint flavor, add a few drops more peppermint extract cautiously.
- Chilling the cake for at least 2 hours helps set the pudding-like filling and enhances the flavor fusion.
- Store the cake covered in the refrigerator for up to 3 days to maintain freshness.
