Irresistible Creamy Peppermint Poke Cake Recipe for Holiday Bliss

Delight your holiday gatherings with this Irresistible Creamy Peppermint Poke Cake, combining moist vanilla cake, refreshing peppermint, and fluffy whipped cream.

Prep Time15

Cook Time30

Chilling Time2

Total Time2 45

Course: Dessert

Cuisine: American

Keyword: creamy dessert, easy cake recipe, festive cake, Holiday Dessert, peppermint poke cake, vanilla cake

Servings: 12 slices

Calories: 320kcal

Equipment

9x13 inch baking dish
mixing bowl
fork or wooden spoon
food processor or rolling pin

Ingredients

For the Cake Base

1 box Vanilla Cake Mix Any brand you prefer will work.
1 cup Milk Whole milk is recommended.

For the Filling

1 teaspoon Peppermint Extract Opt for pure extract for better flavor.
1 can Sweetened Condensed Milk Adds sweetness and moisture.

For the Topping

1 cup Whipped Topping Both store-bought and homemade work well.
4 pieces Candy Canes Crushed for topping.

Instructions

Preparation

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and prepare the boxed vanilla cake mix according to the package instructions. Bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.
Cool the cake slightly after baking. Poke holes all over the top with a fork or the handle of a wooden spoon.
Mix sweetened condensed milk and peppermint extract in a separate bowl. Pour the mixture over the warm, poked cake to soak in.
Spread the whipped topping over the entire surface of the cooled cake.
Crush the candy canes and sprinkle generously over the whipped topping.
Refrigerate the cake for at least two hours (or overnight) before serving.

Notes

For extra indulgence, consider drizzling chocolate sauce on top before serving.