White Chocolate Peppermint Poke Cake is bursting with peppermint flavor and is so delicious. It’s perfect for your holiday parties. I love making poke cakes for parties. They can be made well in advance and you don’t have to worry about them going stale.
Most of the poke cakes I make are made with a box of cake mix, but this one is a homemade batter with peppermint extract and melted white chocolate added in. I saw this recipe in a Paula Deen Magazine and knew I had to add it to my poke cake repertoire.
Two boxes of pudding mix make this peppermint poke cake super moist. I use one box of white chocolate pudding mix and one box of cheesecake pudding mix. (The original recipe calls for 2 boxes of cheesecake pudding mix.)
On top is a thick layer of Cool Whip. You could certainly whip some heavy cream if you don’t want to use Cool Whip.
Sprinkle some crushed peppermints on top and you have a wonderful Christmas dessert!
Can be kept in the refrigerator for 4 days.
The crushed peppermint candies will bleed into the Cool Whip over time. If this bothers you, add the peppermints just before serving.
Try These Other Holiday Cakes:
White Chocolate Peppermint Poke Cake
- 1 1/2 cups butter, softened
- 1 1/4 cups sugar
- 4 large egg whites
- 2 large eggs
- 3 teaspoons peppermint extract, divided
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5 cups milk, divided
- 1 (4-ounce) bar white chocolate, melted
- 1 (3.4-ounce) box white chocolate instant pudding mix
- 1 (3.4-ounce) box cheesecake instant pudding mix
- 1 (16-ounce) container frozen whipped topping, thawed
- 12 peppermint candies, crushed
- Preheat oven to 350 degrees F. Spray a 13X9-inch baking dish with baking spray with flour.
- In a large mixing bowl, using an electric mixer, beat butter and sugar at medium speed until light and fluffy, about 3 to 4 minutes,
- Beat in egg whites and eggs one at a time, stopping to scrape down the sides of the bowl a few times.
- Add 2 teaspoons peppermint extract.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add flour mixture to the butter mixture alternating with 1 1/2 cups milk. (The remaining milk is for making the pudding mix.) Add flour in 3 additions and milk in 2 and beat just until combined after each addition.
- Stir in melted chocolate. Spoon batter into prepared dish, spreading it evenly.
- Bake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean. If it starts getting too brown on top, cover with foil for the remainder of the baking time.
- Let cake cool 10 minutes. Use the end of a wooden spoon to poke holes every 1/2-inch.
- In a large bowl, whisk together the 2 pudding mixes, remaining 3 1/2 cups milk, and 1 teaspoon peppermint extract until it starts to thicken and is smooth. Don't let it thicken too much or it will not seep down into the cake.
- Slowly pour pudding mixture over cake and smooth it and ease it down into the holes with a spatula.. Cover and refrigerate at least 4 hours or up to 3 days.
- Spread whipped topping over cake and sprinkle with crushed peppermint candies.
Recipe adapted from Cooking With Paula Deen
Disclosure: This post may contain affiliate links.