Peppermint Poke Cake with Whipped Cream and Candy Topping Recipe
This festive Peppermint Poke Cake combines a moist white cake base with a sweetened condensed milk and peppermint extract filling, topped with whipped cream and crushed peppermint candies for a refreshing holiday dessert. Easy to make and perfect for celebrations, this cake balances creamy sweetness with a hint of minty flavor and a delightful crunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake
- 1 box of white cake mix
- 3 large eggs
- 1 cup water
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon peppermint extract
Topping
- 2 cups whipped cream
- 1/2 cup crushed peppermint candies for topping
- Red and green sprinkles for decoration
Instructions
- Prepare Cake Batter: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the white cake mix, 3 large eggs, and 1 cup of water. Mix until smooth and well blended.
- Bake the Cake: Pour the batter evenly into a greased 9x13 inch baking dish. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Poke Holes: Allow the cake to cool for about 10 minutes. Using the handle of a wooden spoon or a similar tool, poke holes all over the cake to allow the filling to soak in.
- Mix Filling: In a separate bowl, stir together the sweetened condensed milk and peppermint extract until combined.
- Add Filling to Cake: Pour the peppermint and condensed milk mixture evenly over the holes in the warm cake, allowing it to soak deeply.
- Topping: Spread the whipped cream evenly over the top of the soaked cake once it has cooled to room temperature or chilled in the refrigerator for about 30 minutes.
- Decorate: Sprinkle crushed peppermint candies and red and green sprinkles evenly over the whipped cream topping for a festive finish.
- Chill Before Serving: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the cake to set.
Notes
- To enhance the peppermint flavor, you can add a few drops of peppermint extract to the whipped cream before spreading it on the cake.
- If you prefer, substitute crushed candy canes for peppermint candies as a topping.
- Ensure the cake is warm when pouring the condensed milk mixture to help it soak better.
- Store the cake covered in the refrigerator for up to 3 days.
- This cake can be made with other cake mix flavors for different variations.
