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