This peppermint chocolate cake is a holiday poke cake made from devil’s food cake, white chocolate pudding and a light, refreshing touch of peppermint.

The warm cake is poked full of holes and soaked with peppermint pudding, chilled until set, then topped with whipped topping, crushed peppermint and candy cane kisses. It starts with a boxed cake mix, so it’s easy enough for any holiday party.

The Best Chocolate Peppermint Poke Cake (Made with Cake Mix)

You all are in for a treat today! First off, have you ever tried or heard of a poke cake before? Basically, all you do is make a cake, literally poke holes in it, then pour something liquid on top so the cake soaks up all that goodness!

For this chocolate mint cake, I made it poke cake style, and my filling of choice is instant white chocolate pudding flavored with peppermint extract… oh yeah! When the cake is still warm you make the pudding, and before it is set you drizzle it all over the cake and holes. The pudding will seep down into the cake, making it super moist!

I topped it with whipped topping, or you can use whipped cream as well. Then just a garnish of candy cane kisses and chopped peppermint right before serving and you have one show stopper! Isn’t it so pretty? OH SO DELICIOUS, wow!

Don’t worry, the peppermint doesn’t overpower any other flavors. It’s a light and refreshing touch!

I cheated and used a store bought devil’s food cake mix. But feel free to use any chocolate cake recipe that can be baked in a 9×13 baking dish. I poked smaller holes in this cake because I like when some of the pudding sits on top of the cake for a nice layered effect. How easy is this chocolate peppermint cake? And so beautiful.

Why You’ll Love This Peppermint Chocolate Cake

Super moist. Peppermint pudding soaks into every hole, so each slice is creamy and tender.
Starts with a mix. A boxed devil’s food cake and instant pudding keep the work simple.
Balanced mint. Just a little peppermint extract, so the chocolate still shines.
Holiday pretty. Crushed peppermint and candy cane kisses make it a festive centerpiece.

Ingredients You’ll Need

Here is what goes into this chocolate peppermint cake and why each one matters. Exact amounts are in the recipe card below.

Devil’s food cake mix: A 15.25 ounce box gives a deep chocolate, tender crumb with almost no effort. Any chocolate cake recipe that bakes in a 9 x 13 inch dish works too.
Water, butter and eggs: The cake mix calls for these to build the batter. Melted unsalted butter adds a richer flavor than oil and lets you control the salt. Let the butter cool for a minute after melting so it doesn’t start to cook the eggs.
White chocolate instant pudding: A 3.56 ounce package makes the creamy filling. Instant pudding thickens without cooking, which is what lets you pour it over the warm cake.
Cold whole milk: Use it straight from the fridge. Cold milk helps instant pudding thicken properly, and whole milk gives the creamiest result. Lower fat milk will still set, but the filling will be a little thinner and less rich.
Peppermint extract: Only half a teaspoon is needed. Peppermint extract is strong, so measure carefully, since a little too much can taste like toothpaste.
Whipped topping: Thaw it in the fridge before spreading so it stays fluffy. Freshly whipped cream works just as well if you prefer it. Spread it gently so you don’t drag up the pudding layer underneath.
Crushed peppermint: Adds crunch, color and a burst of mint on top. Crush candy canes or peppermint candies in a zip top bag with a rolling pin. Add it just before serving, since peppermint candy softens and bleeds color in the fridge.
Candy cane kisses: Optional, but they make the cake look extra festive. Set one on each slice so every piece gets a little decoration.

How to Make Chocolate Peppermint Cake

Mix the batter. Preheat the oven to 350°F. In a large bowl, beat the cake mix, water, melted butter and eggs with a hand mixer for about 30 seconds, until there are no dry spots. Then mix on medium speed for 2 more minutes, scraping the sides as needed.
Bake. Pour the batter into a greased 9 x 13 inch baking dish. Bake for 26 to 31 minutes, until a toothpick inserted into the middle comes out clean.
Cool and poke. Let the cake cool on the counter for 10 minutes. Poke holes about 1 inch apart all over the cake, using a skewer for small holes or the round end of a wooden spoon for larger ones.
Make the pudding. In a medium bowl, beat the pudding mix, cold milk and peppermint extract with a hand mixer for 2 minutes, until slightly thickened but still pourable.
Pour it over. Immediately pour the pudding over the warm cake, trying to cover all the holes, and smooth it with a spatula. Some pudding will pool on top, and that is perfectly fine.
Chill. Cover with plastic wrap and refrigerate for at least 3 hours, until the pudding is set.
Top and serve. Right before serving, spread the whipped topping over the cake and decorate with crushed peppermint and candy cane kisses.

Tip: Pour the pudding over the cake right after mixing, before it sets. Thin pudding runs down into the holes, and that is what makes this cake so moist.

Ways to Customize This Poke Cake

Hole size. Smaller holes leave some pudding on top for a layered look. Bigger holes let more pudding seep down into the cake.
From scratch. Swap the mix for your favorite homemade chocolate cake baked in a 9 x 13 inch dish.
Whipped cream. Use freshly whipped cream instead of whipped topping for a lighter, less sweet finish.
Toppings. Skip the candy cane kisses or add extra crushed peppermint for more crunch.

Chocolate Peppermint Cake FAQs

What is a poke cake? A cake that gets poked full of holes while it’s warm, then covered with something liquid, like pudding, so it soaks in and keeps the cake extra moist.
How long does it need to chill? At least 3 hours in the fridge, so the pudding sets and the slices hold their shape.
Can I make it ahead? Yes. Bake, fill and chill the cake the day before, then add the whipped topping and peppermint right before serving so the candy stays crunchy.
Will the peppermint be too strong? No. Half a teaspoon of extract gives a light, refreshing mint flavor that doesn’t overpower the chocolate.
Can I use a different pudding flavor? White chocolate pairs best with peppermint, but vanilla instant pudding works if that is what you have.
How should I store leftovers? This cake has pudding and whipped topping, so keep it covered in the refrigerator and enjoy it within 3 to 4 days.
What can I use to poke the holes? A wooden skewer makes small holes, and the round handle of a wooden spoon or other utensil makes larger ones. Space them about 1 inch apart.
How do I know the cake is done? Bake until a toothpick inserted into the middle comes out clean, about 26 to 31 minutes.
How many servings does it make? One 9 x 13 inch cake makes about 15 servings.

Chocolate Mint Cake with Cake Mix

Dana DeVolk

This chocolate mint cake starts with a devil's food cake mix, then soaks up white chocolate pudding flavored with peppermint extract. It chills for at least 3 hours and serves 15.

Print Recipe Pin Recipe

Cook Time 30

Servings 15 servings

Ingredients

1 15.25 ounce box devil's food cake mix
1 cup water
1/3 cup unsalted butter melted
3 eggs
1 3.56 ounce package white chocolate instant pudding
2 cups whole milk cold
1/2 teaspoon peppermint extract
8 ounces whipped topping thawed
2 teaspoons crushed peppermint
15 candy cane kisses optional

Instructions

Preheat oven to 350 degrees. In a large bowl, add the cake mix, water, butter, and eggs. Using a hand mixer, mix together for 30 minutes until there are no dry spots. On medium speed mix an additional 2 minutes, scraping the sides as needed.
Pour into a 9x13 greased baking dish. Bake for 26-31 minutes until a toothpick inserted into the middle comes out clean. Place on the counter to cool for 10 minutes. Poke holes through the cake about 1 inch apart using a skewer to make small holes or a round end of a utensil to make larger holes.
While the cake is cooling, make the pudding. In a medium-sized bowl, all the pudding mix, milk and peppermint extract. Using a hand mixer, carefully whip together for 2 minutes until slightly thickened. Immediately pour pudding over the cake, making sure to try and get the pudding over all the holes. Smooth with a spatula. Cover with plastic wrap and let sit and chill in the fridge for at least 3 hours.
Before servings, top with whipped topping and smooth out with a spatula. Decorate with chopped peppermint and candy cane kisses if desired.

Made this cake? Leave a star rating in the recipe card and share how it turned out in the comments below. Your feedback helps other bakers plan their holiday desserts.