Description
A festive and easy-to-make peppermint poke cake perfect for holiday gatherings, featuring a light texture and refreshing mint flavor.
Ingredients
Scale
- 1 box of white cake mix (or homemade white cake)
- 3 large eggs
- 1 cup of water
- 1 teaspoon of peppermint extract
- 1 cup of crushed peppermint candies (or candy canes)
- 1 cup of sweetened condensed milk
- 1/2 cup of peppermint schnapps (optional)
- 1 cup of heavy whipping cream
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- Additional crushed peppermint for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large mixing bowl, combine the cake mix, eggs, water, and peppermint extract. Beat for about 2 minutes on medium speed.
- Pour the batter into the prepared baking pan and bake for approximately 30 minutes or until a toothpick comes out clean.
- Allow the cake to cool for about 15 minutes, then poke holes throughout the cake using the handle of a wooden spoon.
- In a bowl, mix together the sweetened condensed milk and peppermint schnapps, then pour the mix evenly over the cake.
- In another bowl, whip the heavy cream until soft peaks form, then gradually add powdered sugar and vanilla while whipping until stiff peaks form.
- Spread the whipped cream frosting over the cooled cake.
- Garnish with crushed peppermint and refrigerate for at least 1 hour before serving.
Notes
For a healthier version, use a gluten-free cake mix or substitute ingredients for dairy-free options.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 70mg