Peppermint Patty Poke Cake
Indulge in the decadent holiday flavors of a Peppermint Patty Poke Cake—an irresistibly festive dessert that combines the richness of chocolate with a refreshing minty twist. This recipe starts with a moist chocolate cake baked to perfection, then infused with a luscious peppermint-flavored sweetened condensed milk that seeps into every bite. Topped with a creamy layer of whipped topping, a drizzle of chocolate syrup, and a sprinkling of crushed peppermint candies, this cake is as visually stunning as it is delicious. For a finishing touch, mini peppermint patties adorn the cake, making it the ultimate crowd-pleaser for holiday gatherings or winter celebrations. With just 20 minutes of prep time, this make-ahead dessert is perfect for entertaining, offering a show-stopping centerpiece that’s easy to create and delivers bold, refreshing flavors.
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Recipe Information
Ingredients
- 1 box Chocolate cake mix
- 1 cup Water
- 0.5 cup Vegetable oil
- 3 large Eggs
- 14 oz Sweetened condensed milk
- 1.5 tsp Peppermint extract
- 8 oz Whipped topping (thawed)
- 0.5 cup Chocolate syrup
- 0.5 cup Crushed peppermint candies
- 12 pieces Mini peppermint patties
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan.
Prepare the chocolate cake mix following the package instructions (combine cake mix, water, vegetable oil, and eggs). Mix until smooth.
Pour the batter into the prepared pan and bake for 28-32 minutes, or until a toothpick inserted in the middle comes out clean.
While the cake is baking, mix the sweetened condensed milk and peppermint extract in a bowl until well combined. Set aside.
Once the cake is done, allow it to cool for 10 minutes. Use the handle of a wooden spoon to poke holes evenly across the surface of the cake.
Pour the peppermint-flavored sweetened condensed milk mixture into the holes, ensuring it seeps into the cake. Spread any excess across the surface with a spatula.
Let the cake cool completely at room temperature, about 1 hour.
Once cooled, spread the thawed whipped topping evenly over the top of the cake.
Drizzle the chocolate syrup across the whipped topping in a crisscross pattern or as desired.
Sprinkle the crushed peppermint candies evenly over the top of the cake.
Garnish with mini peppermint patties by placing them decoratively around the edges of the cake.
Refrigerate the cake for at least 2 hours before serving. Serve cold and enjoy!
Nutrition Facts
Calories |
6115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.7 g | 312% | |
| Saturated Fat | 91.1 g | 456% | |
| Polyunsaturated Fat | 68.5 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 3450 mg | 150% | |
| Total Carbohydrate | 967.6 g | 352% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 735.5 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 1739 mg | 134% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2819 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
