Peppermint Patty Poke Cake
If you’re looking for a Christmas dessert that’s rich, minty, chocolatey, and unbelievably easy, this Peppermint Patty Poke Cake is about to become your new holiday favorite. It starts with a simple chocolate cake, baked until fluffy and warm, then “poked” all over and drenched rich hot fudge and topped with cool peppermint whipped cream.
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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 refreshing, decadent, nostalgic, and perfect for Christmas parties, potlucks, or a fun make-ahead dessert for Christmas Eve.
Every slice tastes like a peppermint patty melted right into a chocolate cake — cool mint, rich chocolate, and that ultra-moist poke cake texture everyone loves. Festive, delicious, and guaranteed to disappear fast!
It’s amazing! Perfect for a holiday party. Bonus- it’s super easy to make and can be made the day before.
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!
On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.
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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 to 350°F.
Mix the cake batter:
In a large bowl, prepare the chocolate cake mix according to the package directions (usually adding water, oil, and eggs).
Bake:
Pour the batter into a greased 9×13 baking dish and bake according to the box instructions, typically 22–25 minutes or until a toothpick comes out clean.
Make the peppermint filling:
While the cake bakes, stir 1 teaspoon peppermint extract into the sweetened condensed milk.
Poke the cake:
As soon as the cake comes out of the oven, use the handle of a wooden spoon to poke 40–50 holes over the surface.
- Space them about ½–1 inch apart
- Only poke the holes two-thirds of the way down (not all the way through)
Add the peppermint mixture:
Pour the peppermint condensed milk evenly over the warm cake, making sure it seeps into every hole.
Place the cake in the fridge for 10–20 minutes to cool slightly.
Warm the fudge:
Microwave the hot fudge for 30 seconds to 1 minute, until pourable.
Drizzle it evenly over the cake and spread into a smooth layer.
Allow the cake to cool completely (on the counter or in the fridge) until the fudge is set.
Finish with whipped topping:
Stir ½ teaspoon peppermint extract into the Cool Whip, then spread it evenly over the cake.
Decorate:
Top with mini chocolate chips, shaved chocolate, or crushed candy canes for a festive finish.
Slice and enjoy!
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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
Method
- 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!
