Dreamy Red Velvet Peppermint Poke Cake Recipe for the Holidays

Sweet memories dance through my kitchen whenever I whip up this red velvet peppermint poke cake that blends nostalgic comfort with holiday magic.

Festive desserts sometimes need a playful twist to capture everyone’s imagination.

Creamy peppermint touches weave between rich chocolate layers, creating a sensational seasonal treat.

Cold winter nights call for warm, indulgent experiences that spark conversation and delight.

Soft cake textures meet cool mint undertones in a symphony of flavors that sing winter’s melody.

One slice promises to transport you into a wonderland of delectable sensations.

This recipe will have guests asking for seconds before finishing their first bite.

Red Velvet Peppermint Poke Cake to Celebrate With

• Transforms a basic box mix into a stunning dessert with minimal effort and maximum wow factor.
• Prepares in under an hour, making it perfect for last-minute gatherings or unexpected holiday guests who crave something special.
• Combines classic red velvet with peppermint's cool, refreshing taste, creating a delightful seasonal twist that tingles taste buds and spreads holiday cheer.
• Offers flexibility with optional food coloring and topping variations, allowing bakers to personalize the dessert and showcase their unique style.

Baking Essentials for Peppermint Poke Cake

Main Ingredients:

• Red Velvet Cake Mix: Classic boxed mix that creates the rich, deep red foundation for the dessert. Best when using a high-quality brand with good chocolate undertones.
• Eggs: Provides structure and binding for the cake batter. Fresh eggs ensure better cake texture.
• Oil: Helps create moisture and softness in the cake. Neutral vegetable oil works best.

• Sweetened Condensed Milk: Creates a rich, sweet liquid that soaks into the cake. Adds luxurious moisture and sweetness.
• Peppermint Extract: Delivers a cool, refreshing mint flavor throughout the cake. Use pure extract for the best taste.

• Heavy Cream: Forms the light, fluffy whipped cream topping. Choose cream with high fat content for better whipping.
• Powdered Sugar: Sweetens and stabilizes the whipped cream. Helps create smooth, glossy texture.
• Peppermint Candies: Provides crunchy, festive decoration with additional mint flavor. Crushed candies add visual and textural interest.

• Chocolate Shavings: Offers rich chocolate accent and decorative element. Dark or milk chocolate work well.
• Red Food Coloring: Creates decorative marbled effect in whipped cream. Use sparingly for subtle swirls.

Steps for a Festive Red Velvet Treat

Step 1: Bake the Cake

Preheat oven to 350°F. Grease a 9×13-inch baking dish. Mix red velvet cake mix according to box instructions. Pour batter into prepared dish. Bake until a toothpick comes out clean, about 25-30 minutes. Let cake cool for 10 minutes.

Step 2: Create Cake Holes

Use the handle of a wooden spoon or a skewer to poke deep holes across the entire cake surface. Ensure holes are evenly distributed for maximum flavor absorption.

Step 3: Drench with Peppermint Milk

Combine sweetened condensed milk with peppermint extract. Slowly pour the mixture over the cake, allowing it to seep into the holes. Cover and refrigerate for at least one hour to let flavors meld.

Step 4: Whip Creamy Topping

• Powdered sugar
• Peppermint extract

Continue whipping until stiff peaks develop. Optional: Swirl in a few drops of red food coloring for a festive marbled look.

Step 5: Finish with Flair

• Crushed peppermint candies
• Chocolate shavings

Step 6: Serve and Delight

Slice the cake chilled. Enjoy with a steaming mug of hot cocoa or coffee for the ultimate winter treat.

Peppermint Tips That Boost Flavor

• Measure Precisely: Use exact measurements for ingredients to ensure the perfect cake texture and flavor balance.
• Hole-Poking Technique: Create deep, evenly spaced holes for maximum peppermint milk absorption, using the handle end of a wooden spoon for consistent results.
• Whip Cream Carefully: Whip heavy cream at cold temperatures and stop beating just as stiff peaks form to prevent butter-like consistency.
• Temperature Matters: Allow cake to cool completely before adding peppermint milk to prevent soggy texture and ensure clean, defined layers.
• Festive Decorating Hack: Crush peppermint candies just before sprinkling to maintain crunch and prevent moisture from making them sticky.

How to Chill and Store This Cake

• Store the cake in an airtight container or cover tightly with plastic wrap to maintain freshness. Keep in the refrigerator for up to 5 days.
• Wrap the cake securely in plastic wrap and aluminum foil. Freeze for maximum 2 months. Thaw overnight in the refrigerator before serving.
• For best texture, enjoy the cake chilled. If you prefer a slightly warmed slice, microwave individual portions for 10-15 seconds on low power.
• Avoid leaving the cake at room temperature for extended periods. Consume within 5-7 days for optimal taste and creamy consistency.

Toppings That Work with Red Velvet Peppermint

• Select a medium-dark roast espresso or cappuccino to complement the cake's sweet peppermint flavors. The robust coffee notes will balance the dessert's sugary profile and provide a warming contrast.
• Create a classic winter beverage with rich, dark hot chocolate topped with marshmallows. The chocolate's deep warmth matches the cake's festive peppermint undertones and creates a cozy drinking experience.
• Pour a chilled shot of smooth vanilla liqueur alongside each cake slice. The creamy, sweet alcohol enhances the dessert's richness and provides an elegant adult twist to the holiday treat.
• Enjoy a classic glass of cold whole milk that cuts through the cake's sweetness. The pure, crisp milk refreshes the palate and provides a smooth counterpoint to the peppermint and chocolate elements.

New Spins on a Holiday Favorite

• Gluten-Free Red Velvet Peppermint Poke Cake: Replace boxed cake mix with gluten-free cake mix or create a homemade version using almond flour, cocoa powder, and gluten-free baking blend.
• Dairy-Free Adaptation: Substitute sweetened condensed milk with coconut condensed milk. Use coconut whipped cream instead of heavy cream, and select dairy-free chocolate shavings for topping.
• Sugar-Free Version: Use sugar-free cake mix and replace sweetened condensed milk with a sugar-free alternative. Swap powdered sugar with stevia or monk fruit sweetener in the whipped topping.
• Vegan Option: Prepare cake using vegan red velvet mix or plant-based ingredients. Replace dairy products with coconut cream, almond milk condensed milk, and coconut whipped topping. Use vegan chocolate shavings for garnish.

Red Velvet Peppermint Poke Cake Recipe

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4.9 from 12 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Festive red velvet peppermint poke cake brings holiday cheer to dessert tables with its rich, minty layers. Creamy peppermint frosting and chocolate drizzle create an irresistible winter wonderland that delights guests with each delectable bite.

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Ingredients

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Cake Base:

• 1 box red velvet cake mix
• 3 eggs
• ⅓ cup vegetable oil
• 1 cup water

Filling and Topping Ingredients:

• 1 cup sweetened condensed milk
• 1 teaspoon (1 tsp) peppermint extract
• 2 cups heavy whipping cream
• 2 tablespoons (2 tbsp) powdered sugar
• ½ teaspoon (½ tsp) peppermint extract
• Red food coloring (optional)
• Crushed peppermint candies
• Shaved white chocolate (optional)
• Shaved dark chocolate (optional)

Decorative Ingredients:

• Crushed candy canes
• Shaved white chocolate (optional)
• Shaved dark chocolate (optional)

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Instructions

1. Preheat the oven to 180°C (350°F) and thoroughly grease a 9×13-inch baking dish, ensuring complete coverage to prevent sticking.
2. Prepare the red velvet cake batter following the box mix instructions, mixing until smooth and vibrant red.
3. Transfer the batter into the prepared baking dish, spreading evenly with a spatula to create a level surface.
4. Bake the cake according to package directions, typically 25–30 minutes, until a toothpick inserted in the center comes out clean.
5. Remove from the oven and let the cake rest for 10 minutes to slightly cool and stabilize.
6. Using the handle of a wooden spoon or a skewer, systematically create uniform holes across the entire cake surface, ensuring even absorption of subsequent layers.
7. Combine sweetened condensed milk with peppermint extract, whisking until thoroughly integrated.
8. Slowly drizzle the peppermint-infused milk over the cake, making sure the liquid penetrates each carefully created hole.
9. Refrigerate the cake for a minimum of 1 hour, allowing the milk to completely saturate and cool the dessert.
10. Whip heavy cream in a chilled bowl using an electric mixer, gradually increasing speed until soft peaks form.
11. Gradually incorporate powdered sugar and additional peppermint extract, continuing to whip until stiff, glossy peaks develop.
12. Optional: Create a festive marbled effect by gently folding a few drops of red food coloring into the whipped cream, maintaining delicate swirls.
13. Carefully spread the peppermint whipped cream across the entire cake surface, ensuring complete and even coverage.
14. Garnish generously with crushed peppermint candies and delicate chocolate shavings for a decorative and flavorful finish.
15. Chill the cake thoroughly before serving, and accompany with a warm beverage like hot cocoa or coffee for a delightful contrast.

Notes

• Customize the cake mix by using gluten-free or dairy-free alternatives to accommodate dietary restrictions.
• Control the peppermint intensity by adjusting the extract amount, ensuring a balanced flavor that doesn’t overpower the cake.
• Enhance the cake’s moisture by adding a tablespoon of sour cream or Greek yogurt to the box mix for extra richness and softness.
• Transform the dessert into individual servings by preparing the cake in a muffin tin or small ramekins for easy portion control and elegant presentation.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 320
• Sugar: 22 g
• Sodium: 250 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 0 g
• Protein: 4 g
• Cholesterol: 50 mg