Delight in the ultimate holiday indulgence with this incredible Peppermint Poke Cake. Imagine a rich, moist fudge cake infused with a hint of peppermint, deeply saturated with a fluffy marshmallow filling, then crowned with a light, creamy whipped topping and a generous sprinkle of crunchy, festive crushed peppermints. This dessert isn’t just a cake; it’s an experience, offering a symphony of textures and flavors that will undoubtedly become a treasured addition to your winter celebrations and family gatherings.
Discover the Magic of Peppermint Poke Cake: Your Perfect Holiday Dessert
The festive season often calls for desserts that are both spectacular and comforting, and this Peppermint Poke Cake perfectly fits the bill. It brings together the classic flavors of decadent chocolate and refreshing peppermint in a uniquely satisfying way. The “poke” technique ensures every bite is bursting with flavor, as the holes created in the warm cake allow the luscious marshmallow filling to seep deep into its core, creating an incredibly moist and flavorful treat. Topped with a cloud of whipped cream and a sparkle of crushed candy canes, this cake not only tastes amazing but also looks beautifully seasonal, making it an ideal centerpiece for any holiday table. And the best part? Despite its impressive appearance and taste, it’s surprisingly simple to prepare, requiring minimal effort for maximum impact. Forget long hours slaving in the kitchen; this recipe is designed for joyful, stress-free baking that leaves more time for celebrating.
Frequently Asked Questions About Peppermint Poke Cake
This cake offers a delightful balance of rich chocolate and cool peppermint. The peppermint flavor is present but not overwhelmingly strong, allowing the deep chocolate notes of the fudge cake and the sweet, airy marshmallow filling to truly shine. It’s a harmonious blend, creating a dessert that feels both festive and comforting.
Mint extract is typically a blend of spearmint and peppermint, often evoking the flavor profile of popular chocolate mint candies. Peppermint extract, on the other hand, provides a more direct, singular peppermint flavor, reminiscent of classic candy canes. Both work wonderfully in this recipe, so choose the extract that best suits your preference for minty intensity.
While the marshmallow fluff filling is highly recommended for its heavenly texture and complementary sweetness, you can certainly experiment with other options. A traditional pudding poke cake variation, perhaps using a chocolate or vanilla pudding, would also be delicious and offer a different creamy experience.
If you’re concerned about the crunch of candy canes, you can crush them very finely to create a more subtle texture. Alternatively, you can omit them entirely. For an extra boost of mint flavor without the crunch, consider adding about 1/4 teaspoon of mint or peppermint extract to either the marshmallow filling or the whipped topping. Chocolate shavings or mini chocolate chips would also make an excellent substitute for decoration.
Absolutely! While a boxed mix makes this recipe incredibly convenient, a homemade chocolate cake will elevate it further. If you have a favorite one-bowl chocolate cake recipe, it would pair beautifully with this peppermint and marshmallow combination. Just ensure it’s a moist and sturdy cake that can withstand the “poking” and absorption of the filling.
Like most poke cakes, this one must be kept refrigerated due to its creamy filling and topping. Store it covered tightly with plastic wrap or in an airtight container. It will remain fresh and delicious in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices or the entire cake (well-wrapped) for up to 3 months. Thaw in the refrigerator overnight before serving.
Essential Ingredients for Your Peppermint Poke Cake
Crafting this festive dessert requires a thoughtful selection of ingredients, each playing a crucial role in achieving the perfect balance of flavor and texture. Here’s a detailed look at what you’ll need and some tips for each item:
- Chocolate Fudge Cake Mix: Start with a high-quality chocolate fudge cake mix, or any chocolate cake mix you particularly enjoy. Devil’s food cake mix is also an excellent choice, providing a deep, rich chocolate flavor that perfectly complements the peppermint.
- Eggs, Oil, and Water: You’ll follow the specific quantities indicated on the back of your chosen cake mix box for these standard ingredients. Brands can vary slightly, so always refer to the package instructions to ensure your cake bakes up perfectly moist and tender.
- Mint or Peppermint Extract: This is where the signature flavor comes in! Mint extract typically combines spearmint and peppermint notes, offering a broader minty profile. Peppermint extract provides a more direct, intense candy cane flavor. Choose based on your preference for a subtle or bold mint taste.
- Marshmallow Fluff (or Marshmallow Creme): This sweet, sticky, and airy confection forms the delightful filling of your poke cake. It might be labeled as “marshmallow fluff” or “marshmallow creme” depending on the brand, but they are essentially the same product. It creates a gooey, tender texture when baked into the cake.
- Milk: Just a small amount of milk is needed to thin out the thick marshmallow fluff, making it easier to pour and allowing it to deeply penetrate the poked holes in the cake. Any type of milk (dairy or non-dairy) will work.
- Crushed Peppermints (or Candy Canes): These vibrant bits add both a festive crunch and an unmistakable peppermint kick. You can crush them finely for a delicate texture or leave them slightly coarser for more pronounced crunch. Candy canes are the most common source, especially during the holidays.
- Whipped Topping (like Cool Whip): This light and airy topping provides a creamy contrast to the rich cake and intense mint. Remember that whipped topping is sold frozen, so ensure you place it in the refrigerator overnight to thaw completely before you plan to assemble your cake. Do not thaw it on the counter, as this can affect its texture. Store brands work just as well as name brands!
- Chocolate Sauce: A drizzle of good old Hershey’s chocolate syrup or your favorite fudge sauce adds a final touch of chocolatey richness and visual appeal. If using a thicker fudge sauce, a quick microwave zap for a few seconds might be necessary to achieve a pourable consistency.
How to Prepare Your Irresistible Peppermint Poke Cake
Follow these straightforward steps to create a show-stopping Peppermint Poke Cake that will impress everyone:
- Prepare the Cake: Begin by preheating your oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking dish, or spray it thoroughly with nonstick cooking spray to prevent sticking. In a large mixing bowl, combine the chocolate fudge cake mix with the eggs, oil, and water according to the package directions. Crucially, stir in the mint or peppermint extract at this stage to infuse the cake with flavor. Pour the batter into your prepared baking dish and bake as directed on the cake mix box until a toothpick inserted into the center comes out clean.
- Poke the Cake: As soon as the cake emerges from the oven, while it’s still warm, grab a wooden spoon handle or a similar round-ended utensil. Gently but firmly poke holes all over the surface of the cake, aiming for holes about 1 inch apart. Don’t go all the way to the bottom of the cake, just deep enough for the filling to seep in. These holes are essential for allowing the marshmallow filling to penetrate deeply, ensuring every slice is moist and flavorful.
- Prepare the Marshmallow Filling: In a large microwave-safe bowl, combine the marshmallow fluff (or creme) with the milk. Microwave this mixture for about 15 seconds. This brief heating helps to slightly thin the fluff, making it smoother and more pourable. Stir well until the mixture is completely smooth and uniform in consistency.
- Add Peppermint to Filling: Now, add half of your crushed peppermints to the warm marshmallow mixture. Stir gently to incorporate them evenly. This infuses the filling with an additional layer of minty freshness and provides a subtle crunch within the soft marshmallow.
- Fill and Chill the Cake: Carefully pour the warm marshmallow mixture over the poked cake. Take your time to guide the mixture into as many holes as possible. Once poured, use the back of a spoon to gently spread the marshmallow evenly across the top and lightly press it down, encouraging it to fill all the cavities. Place the cake in the refrigerator for a minimum of 2 hours to allow the marshmallow filling to set properly within the cake. This chilling time is crucial for the cake’s structure and texture.
- Top and Chill Again: Once the marshmallow layer has set, remove the cake from the refrigerator. Evenly spread the thawed whipped topping over the entire surface of the cake. Return the cake to the refrigerator for another 2 hours, or ideally longer, to allow the whipped topping to firm up and meld with the layers beneath. This ensures a beautifully set and easy-to-slice dessert.
- Garnish and Serve: When you’re ready to serve this festive treat, take the cake out of the fridge. Drizzle generously with chocolate sauce over the top, creating an appealing pattern. Finally, sprinkle the remaining crushed peppermints over the chocolate sauce for a vibrant and crunchy finish.
- Slice and Enjoy: Slice the cake into generous portions and serve immediately. Remember to keep any leftovers refrigerated to maintain freshness and texture.
Tips for Success & Variations
- Even Poking: Ensure your holes are evenly spaced to guarantee the marshmallow filling is distributed throughout the cake, resulting in uniform flavor in every bite.
- Fine or Coarse Peppermints: For a delicate texture, crush your peppermints into a fine powder. For a more pronounced crunch, leave them in slightly larger pieces. A food processor can help achieve consistent crushing.
- Homemade Whipped Cream: While store-bought whipped topping is convenient, freshly whipped cream can elevate this dessert even further. Sweeten it lightly and add a touch of peppermint extract for extra flavor.
- Dark Chocolate Twist: For a more intense chocolate flavor, consider using a dark chocolate cake mix or drizzling with a dark chocolate ganache instead of standard chocolate sauce.
- Mint Chocolate Chips: Instead of or in addition to crushed peppermints, sprinkle mini mint chocolate chips over the whipped topping for an extra layer of flavor and texture.
- Make Ahead: This cake is fantastic for making ahead! Prepare it a day in advance, store it in the refrigerator, and simply add the chocolate sauce and final peppermint garnish just before serving for optimal presentation.
CRAVING MORE FESTIVE RECIPES?
If you love the delightful combination of chocolate and peppermint, or simply enjoy easy, impressive desserts, explore these other fantastic recipes:
- Homemade Chocolate Peppermint Cake
- Classic Peppermint Bark
- Oreo Peppermint Mini Cheesecakes
- White Chocolate Peppermint Pie
- Easy Candy Cane Fudge
- Seasonal Eggnog Poke Cake
Peppermint Poke Cake Recipe
A rich, moist chocolate fudge cake filled with airy marshmallow creme, topped with creamy whipped topping, chocolate sauce, and festive crushed peppermint candies.
Average Rating: 5 out of 5 stars based on 7 reviews.
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Ingredients
- 1 box chocolate fudge cake mix
- Ingredients needed to make cake: eggs, oil and water (use amounts on back of cake mix box)
- 1 teaspoon mint extract (or peppermint extract)
- 16 ounce tub marshmallow fluff (also may be called marshmallow creme)
- 2 Tablespoons milk
- ½ cup crushed peppermints, divided use
- 8 ounce tub whipped topping, thawed (Cool Whip)
- Chocolate sauce, for topping
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Prepare the cake mix according to the package directions, adding in the mint extract, and bake per the directions on the back of the box.
- When the cake comes out of the oven, take a wooden utensil handle or something similar and poke holes all over the cake, about 1 inch apart.
- In a large microwave-safe bowl, add the marshmallow fluff and milk. Place in the microwave for 15 seconds, stir to combine until smooth.
- Add half of the crushed peppermints and stir to combine.
- Pour the marshmallow mixture over the cake. Take care to pour it right into the holes as much as possible. Spread it all out, and using the back of the spoon, gently push it down into the holes.
- Place in the refrigerator for 2 hours to set.
- Spread the whipped topping on top of the cake and place it in the fridge again for 2 hours or longer to set.
- When ready to serve, add chocolate sauce and the remaining crushed peppermints on top.
- Slice and serve. Keep cake refrigerated.
Notes
- Please refer to the Frequently Asked Questions (FAQ’s) and ingredient list above for other substitutions or for answers to common questions.
Nutrition
Calories: 378kcal | Carbohydrates: 69g | Protein: 4g | Fat: 12g | Sodium: 329mg | Fiber: 1g | Sugar: 47g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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