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 White Chocolate Peppermint Poke Cake 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!
A from scratch cake batter flavored with peppermint extract and white chocolate makes the base for this delicious holiday 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
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