Try this easy and delicious Chocolate Peppermint Poke Cake recipe, perfect for holiday gatherings and festive occasions.

 

Chocolate Peppermint Poke Cake

If you’re looking for a super easy cake that tastes like Christmas in every bite, this Chocolate Peppermint Poke Cake is about to become your new holiday favorite! It starts with a delicious chocolate cake—yes, even a simple Betty Crocker mix works beautifully when you follow the package directions on the back of the box. Once the cake comes out of the oven, you’ll use the handle of a wooden spoon (or the end of a wooden spoon) to make those classic little holes all over the warm cake, turning it into the ultimate poke cake recipe.

Whether you’re bringing it to a holiday party, serving it with your favorite Christmas cookie, or sharing it on social media, this cake is guaranteed to impress. It stores perfectly in an airtight container, and don’t forget to grab the printable recipe below—plus check out the affiliate links for some of my favorite tools (including the best mixing bowl, small bowl, and even a sticky lint roller for cleaning up the candy cane dust!). Let the cake cool, dig in, and enjoy every minty-chocolatey bite!

Chocolate peppermint poke cake recipe

Makes 12 servings

Prep time: 30 minutes

Chill time: 1 hour 30 minutes

What you’ll need to make a Chocolate Peppermint Poke Cake

1 box chocolate cake mix, prepared in a 9×13 pan

2 3-ounce boxes dark chocolate pudding mix

1 teaspoon peppermint extract

3 cups milk, divided

8 ounces frozen whipped topping (or Cool Whip), thawed 

20 peppermint candies or candy canes, crushed

Instructions:

Bake the cake according the instructions on the box and allow to cool completely.

Use the handle of a wooden spook to poke holes all over the cake.

Whisk together 1 box of pudding mix with 2 cups cold water.

Add the peppermint extract and half the crushed peppermint candy to the pudding. Whisk to combine and allow to rest for 5 minutes until thickened.

Spread the pudding mixture over the top of the cake and into the holes. Cover the cake and chill in the refrigerator for at least one hour.

 

Whisk together the remaining pudding mix with the remaining 1 cup of milk. Allow to thicken slightly, then fold in the whipped topping.

Spread the mixture over the top of the cake

 

and decorate with chocolate syrup and remaining crushed peppermint candy.

FAQ for Chocolate Peppermint Poke Cake

What kind of chocolate cake mix should I use?
You can use any delicious chocolate cake mix you love—Betty Crocker, Duncan Hines, or store brand all work great. Just follow the package directions on the back of the box and heat oven to the temperature listed. This recipe is meant to be a super easy cake, so no special brand is required.

How do I poke the holes correctly?
Once the cake is baked and still a warm cake, use the handle of a wooden spoon (or the end of a wooden spoon, bottom of a wooden spoon, or even the back of a wooden spoon) to make evenly spaced little holes across the entire surface. These poked holes help the peppermint pudding sink into the cake for that ultra-moist cake texture.

Can I use whipped cream instead of Cool Whip?

Yes, you can substitute homemade whipped cream for Cool Whip. If you do, make sure to whip it to stiff peaks so it holds up when folded into the pudding mixture. Use a medium bowl or large bowl, and beat the cream with an electric mixer on medium speed until it thickens. Just keep in mind that Cool Whip creates a more stable topping, while homemade whipped cream makes the cake a little softer and lighter.

Can I add chocolate or peppermint mix-ins?

Absolutely. You can sprinkle peppermint chips, crushed candy canes, mini chocolate chips, or even drizzle Hershey’s chocolate syrup, hot fudge, or a little melted chocolate over the top. These toppings add color, crunch, and festive peppermint-chocolate flavor.

Can I use milk instead of water for the pudding?
Yes—you can use milk for a richer filling, especially if you love a creamier texture. Just whisk the instant pudding in a mixing bowl on medium speed using an electric mixer or whisk until thickened.

How long does the cake need to chill?
The cake should chill for at least 1 hour after adding the first pudding layer. This helps the filling settle into the little holes and makes slicing much cleaner. You can even chill the entire cake overnight.

How do I store this poke cake?
Store the cake in an airtight container or cover your 9×13 pan tightly with aluminum foil. It keeps beautifully for up to 3–4 days in the fridge. The flavors get even better as the peppermint extract settles into the cake!

Can I use homemade whipped cream?
Yes, but make sure it’s whipped to stiff peaks so it holds up when folded into the pudding. You can mix the topping layer in a large bowl 

So head below for a printable recipe and get this fun recipe going!