Irresistible Peppermint Poke Cake
A delightful dessert that combines light, moist cake with creamy peppermint topping, perfect for holiday gatherings and celebrations.
Ingredients
Cake Ingredients
- 1 box white cake mix Provides a fluffy, tender base.
- 3 large eggs Adds structure and moisture.
- 1 cup water Essential for mixing batter.
- 1 teaspoon peppermint extract Gives refreshing minty flavor.
- 1 cup crushed peppermint candies For added texture and crunch.
Topping Ingredients
- 1 cup sweetened condensed milk Adds rich, creamy sweetness.
- 1/2 cup peppermint schnapps Optional for extra minty flavor.
- 1 cup heavy whipping cream For a luscious topping.
- 1/2 cup powdered sugar To sweeten the whipped cream.
- 1 teaspoon vanilla extract Adds warmth and depth of flavor.
- Additional crushed peppermint for garnish For visual appeal.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, combine the cake mix, eggs, water, and peppermint extract. Mix for about 2 minutes until smooth.
- Pour the batter into the prepared pan. Bake for approximately 30 minutes or until a toothpick comes out clean.
- Let the cake cool for 15 minutes, then poke holes throughout the cake with a toothpick.
Flavor Infusion
- In a separate bowl, mix together the sweetened condensed milk and peppermint schnapps. Drizzle over the cake.
Topping
- Whip the heavy cream in a bowl, gradually adding powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream generously over the cake.
- Sprinkle crushed peppermint candies over the top.
Serving
- Refrigerate the cake for at least 1 hour before serving.
Notes
For a richer cake, substitute some water with milk. Crushed Oreos can add more texture. Adding a few drops of food coloring to the whipped cream can enhance visual appeal. Serve with vanilla ice cream for an extra treat.