Peppermint Patty Poke Cake
If you’re a fan of the flavor combination peppermint and chocolate, then this Peppermint Patty Poke Cake is for you!
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In my humble opinion, I think the flavor combination of the holiday season is chocolate and peppermint. They were just meant to be together.
This cake is the perfect blend of both. It’s a chocolate cake with a hint of peppermint, covered in decadent fudge and topped with a peppermint whipped topping.
It’s amazing! Perfect for a holiday party. Bonus- it’s super easy to make and can be made the day before.
Get more poke cake recipes here.
What you’ll need
You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- 9×13 baking dish
- Nonstick cooking spray
- Boxed chocolate fudge cake mix + ingredients to prepare the cake (or any chocolate cake mix)
- Peppermint extract – don’t use spearmint, it tastes different
- Cool whip (or your homemade whipped cream- about 2 cups)
- Jar of hot fudge
- Sweetened condensed milk– this makes the cake extra moist when poured into the poked holes
- Garnishes-Crushed candy canes and mini chocolate chips or shaved chocolate for garnish
How to make it
Preheat the oven at 350°F
In a mixing bowl, prepare the cake mix according to the box directions using the ingredients called for on the box- usually water, oil and eggs.
Pour the cake batter into a prepared 9×13 baking dish and bake according to the box directions, usually 22-25 minutes of bake time.
While the cake is baking, mix 1 tsp peppermint extract into the sweetened condensed milk.
When the cake is finished baking poke about 40-50 holes in it using the back of a wooden spoon. Make the holes 2/3 of the way down (not all the way through) and about 1/2-1 inch apart.
Evenly pour the sweetened condensed milk over the cake, ensuring the sweetened condensed milk gets into each hole. Place the cake into the fridge for 10-20 minutes to cool.
Heat the hot fudge in the microwave 30 seconds-1 minute until the fudge is pourable.
Pour the fudge evenly all over the cake on top of the sweetened condensed milk layer. Spread the fudge over the cake so it’s an even layer. Let the cake cool completely either in the fridge or on the countertop until the fudge is set.
When the cake is cool, mix 1/2 tsp peppermint extract with the cool whip and spread evenly over the cake.
Garnish the top with mini chocolate chips or shaved chocolate and crushed candy canes.
Cut into slices and enjoy! Refrigerate leftovers.
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#StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
Homemade whipped cream
You can make homemade whipped cream topping by beating 2 cups of cold heavy whipping cream with 1/2 cup sugar with an electric mixer until peaks form.
More desserts
- Hot Chocolate Poke Cake
- Andes Mint Poke Cake
- Pastel Poke Cake
- Strawberry Shortcake
- Frozen S’mores
- Texas Sheet Cake
- Air Fryer Donut Holes
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Peppermint Patty Poke Cake
Equipment
Ingredients
- 15.25 ounce box chocolate fudge cake mix + ingredients to prepare the cake
- 1 1/2 tsp peppermint extract
- 8 ounces Cool Whip whipped topping or your homemade whipped cream- about 2 cups
- 10 ounce jar hot fudge
- 14 ounce can sweetened condensed milk
- Crushed candy canes and mini chocolate chips or shaved chocolate for garnish
Instructions
- Preheat the oven at 350°F
- In a mixing bowl, prepare the cake mix according to the box directions using the ingredients called for on the box- usually water, oil and eggs.
- Pour the cake batter into a prepared 9×13 baking dish and bake according to the box directions, usually 22-25 minutes of bake time.
- While the cake is baking, mix 1 tsp peppermint extract into the sweetened condensed milk.
- When the cake is finished baking poke about 40-50 holes in it using the back of a wooden spoon. Make the holes 2/3 of the way down (not all the way through) and about 1/2-1 inch apart.
- Evenly pour the sweetened condensed milk over the cake, ensuring the sweetened condensed milk gets into each hole. Place the cake into the fridge for 10-20 minutes to cool.
- Heat the hot fudge in the microwave 30 seconds-1 minute until the fudge is pourable.
- Pour the fudge evenly all over the cake on top of the sweetened condensed milk layer. Spread the fudge over the cake so it’s an even layer. Let the cake cool completely either in the fridge or on the countertop until the fudge is set.
- When the cake is cool, mix 1/2 tsp peppermint extract with the cool whip and spread evenly over the cake.
- Garnish the top with mini chocolate chips or shaved chocolate and crushed candy canes.
- Cut into slices and enjoy!
