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This Chocolate Peppermint Cake is a rich, fudgy chocolate poke cake soaked with cool peppermint pudding and topped with fluffy whipped cream and crushed candy canes. It is the ultimate easy holiday dessert, festive enough for a party but simple enough for a weeknight. Serve a slice with a mug of our white hot chocolate for the coziest Christmas treat.
Starting with a boxed cake mix and instant pudding, this peppermint poke cake comes together fast, then chills into the most moist, minty, chocolatey slice you will make all season.
Chocolate Peppermint Cake Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: 3 hours 45 minutes
- 🍽️ Serving: 15 slices
- ⚡ Calories: 266kcal
- 🌶️ Flavor Profile: Rich chocolate poke cake with cool peppermint cream
- ✋ Difficulty: Easy, uses a cake mix
Quick Answer
To make this chocolate peppermint poke cake, bake a devils food cake mix in a 9×13 dish according to the package, then poke holes all over the warm cake. Whisk together instant chocolate pudding, milk, and peppermint extract, and immediately pour it over the cake so it fills the holes. Chill for at least 3 hours, then spread whipped topping over the top, sprinkle with crushed peppermint, and add candy cane kisses. Slice and serve cold.
Jump to:
- Chocolate Peppermint Cake Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Chocolate Peppermint Cake
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Chocolate Peppermint Cake FAQs
- Other Recommended Holiday Desserts
- Chocolate Peppermint Poke Cake
Why This Recipe Works
Click to see the technique science
- A cake mix makes it foolproof. Starting with a boxed devils food cake mix gives you a rich, moist chocolate base with almost no effort.
- Poking holes locks in moisture. Poking holes in the warm cake lets the peppermint pudding soak all the way through for an irresistibly moist crumb.
- Peppermint pudding is the secret. Whisking peppermint extract right into the chocolate pudding adds cool, minty flavor in every bite.
- Whipped topping keeps it light. A fluffy whipped topping layer balances the rich chocolate with a cloud-like, creamy finish.
- Crushed peppermint adds crunch. A sprinkle of crushed candy canes brings festive color, a little crunch, and extra peppermint pop.
- It is a make-ahead holiday star. The cake needs to chill, so it is perfect to make in advance for Christmas parties and potlucks.
Why You’ll Love This Recipe
- It is a rich, fudgy chocolate cake soaked with cool, minty peppermint pudding.
- It starts with a cake mix, so it is fast and foolproof.
- It is the perfect festive holiday dessert, right alongside our chocolate Christmas shortbread bites on a cookie tray.
Key Ingredients
Here is everything you need to make this easy chocolate peppermint poke cake. A few simple shortcuts deliver big holiday flavor.
- Chocolate Cake Mix: A boxed devils food cake mix is the rich, moist base. You will also need the water, butter, and eggs it calls for.
- Eggs and Melted Butter: Mixed into the cake batter for a tender, fudgy crumb.
- Instant Chocolate Pudding: Whisked with milk to make the pudding that soaks into the cake.
- Milk: Whisked with the pudding mix to create the smooth, pourable filling.
- Peppermint Extract: The key to that cool, minty holiday flavor. A little goes a long way.
- Whipped Topping: Spread over the chilled cake for a light, creamy layer.
- Crushed Peppermint: Crushed candy canes and candy cane kisses for a festive, crunchy garnish.
See recipe card for exact quantities.
Variations and Substitutions
This chocolate peppermint cake is easy to make your own. Here are a few favorite ways to switch it up.
- Make it from scratch: Use your favorite homemade chocolate cake in place of the boxed mix.
- Change the pudding: Try white chocolate or vanilla pudding with the peppermint extract for a different look and flavor.
- Add chocolate ganache: Drizzle melted chocolate over the whipped topping for an extra decadent finish.
- Top with cookies: Crumble chocolate cookies or our chocolate sugar cookies over the top along with the peppermint.
- Use fresh whipped cream: Swap the whipped topping for sweetened homemade whipped cream.
- Make it mocha: Add a teaspoon of espresso powder to the cake batter to deepen the chocolate flavor.
How to Make Chocolate Peppermint Cake
- Mix the devils food cake mix with the water, melted butter, and eggs, then bake in a greased 9×13 dish according to the package directions. Let it cool slightly on the counter.
- While the cake is still warm, use the end of a utensil like a chopstick to poke holes all over the cake, about every half inch.
- Whisk together the instant chocolate pudding, milk, and peppermint extract for about 2 minutes until slightly thickened, then immediately pour it over the cake, working it into the holes.
- Smooth the pudding over the top, cover, and chill in the fridge for at least 3 hours or overnight until set. Then spread the whipped topping evenly over the cake.
- Sprinkle the crushed peppermint evenly over the whipped topping for a festive, minty crunch.
- Decorate with candy cane kisses if desired, then slice and serve cold.
Recipe Tips & Tricks
- Poke the holes while the cake is warm so the pudding soaks in for the moistest cake.
- Pour the pudding immediately after whisking, before it sets, so it flows into all the holes.
- Start with a little peppermint extract; it is strong, so taste and add more only if needed.
- Chill at least 3 hours, or overnight, so the cake sets and the flavors meld.
- Add the whipped topping just before serving for the freshest, fluffiest layer.
- Crush the candy canes finely so they are easy to eat and do not get too hard.
- Sprinkle the peppermint right before serving so it stays crunchy instead of dissolving into the cream.
Serving Ideas and Suggestions
This chocolate peppermint cake is best served cold, straight from the fridge, with the whipped topping fluffy and the peppermint crunchy. Cut it into squares right in the pan for easy serving at parties.
It is the perfect festive finish to a holiday meal. Serve slices with our white hot chocolate or a tray of chocolate Christmas shortbread bites for a cozy dessert spread.
For a bigger Christmas dessert table, add our red velvet sandwich cookies and chocolate covered peanut butter pretzels so there is something for everyone.
Because it needs to chill, it is a fantastic make-ahead dessert for busy holiday hosting. Just add the toppings before serving.
Chocolate Peppermint Cake FAQs
Yes, this cake is perfect for making ahead. It actually needs at least 3 hours in the fridge to set, and you can make it a day in advance. For the freshest look and texture, wait to add the whipped topping and crushed peppermint until shortly before serving.
Start with about half a teaspoon of peppermint extract whisked into the pudding. Peppermint extract is very potent, so a little goes a long way. Taste the pudding before pouring and add a few drops more only if you want a stronger mint flavor.
Store the cake covered in the refrigerator for up to 4 days. Because of the pudding and whipped topping, it must stay chilled. The cake stays moist and delicious, though the crushed peppermint will soften over time, so add fresh peppermint to leftovers if you like.
Absolutely. While devils food gives the richest chocolate flavor, you can use any chocolate cake mix, or even a white or yellow cake mix for a different twist. Just bake it in a 9×13 dish and follow the same poke and pudding steps.
The end of a wooden spoon, a chopstick, or a thick straw all work well to poke medium-sized holes in the cake. You want the holes big enough for the pudding to sink in but not so big that the cake falls apart. Poke them about every half inch.
Yes, simply leave out the peppermint extract and the crushed candy canes for a classic chocolate poke cake. You can top it with chocolate shavings or sprinkles instead. It is a great base recipe to flavor however you like for any season.
Craving more festive treats? Try our chocolate Christmas shortbread bites next.
Chocolate Peppermint Poke Cake
Ingredients
- 1 box devil’s food cake mix
- 1 cup water
- 1/3 cup unsalted butter melted and cooled
- 3 large eggs
- 1 3.9 ounce package instant chocolate pudding
- 2 cups cold whole milk
- 1/2 teaspoon peppermint extract
- 8 ounce whipped topping
- 1 tablespoon crushed peppermint garnish, optional
- Candy cane kisses garnish, optional
Instructions
- Preheat the oven to 350 degrees F.1 box devil’s food cake mix
- In a large bowl, add the cake mix, water, butter, and eggs. Using a hand mixer, mix together for 30 seconds until there are no dry spots then on medium speed for additional 2 minutes, scraping the sides as needed.1 box devil’s food cake mix
- Pour into a 9×13 greased baking dish and bake for 26-31 minutes until a toothpick inserted into the middle comes out clean. Place on the counter to cool slightly.1 box devil’s food cake mix
- While the cake is still warm, use the end of a utensil to poke holes in the cake. I used a chopstick, you can use whatever will poke a medium-sized hole. Do this about every ½ inch all over the cake.1 box devil’s food cake mix
- In a medium-sized bowl, add the pudding mix, milk, and peppermint extract. Using a hand mixer, carefully whip together for 2 minutes until slightly thickened.1 box devil’s food cake mix
- Immediately pour pudding over the cake, making sure to try and get the pudding over all the holes. Smooth with a spatula, I like to try and press the pudding down gently so more goes in the holes. Cover with plastic wrap and let sit and chill in the fridge for at least 3 hours, up to overnight if you can.1 box devil’s food cake mix
- Before serving, top with whipped topping smoothed out with a spatula. Decorate with chopped peppermint and candy cane kisses if desired.1 box devil’s food cake mix
Nutrition
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SOUNDS AMAZING! So glad you liked it 🙂
Made this for Christmas Eve, and everyone LOVED it!!🥰 I didn’t have peppermint extract, so it tastes great even if you don’t have that. (I actually used mocha peppermint coffee creamer in place of it, but I’m not sure if it did anything or not since it’s not as concentrated 😅) I’m actually trying the same formula now with a different flavor scheme! Coconut cream pudding with white cake!