Peppermint Mocha Poke Cake

The holidays are so much fun around here.  Not only do we have Christmas coming but it’s also a time for several birthdays in our family.  Just a few days before Christmas we celebrate my Mother -In-Law’s.  After spending the week with her recently I found out she has a peppermint mocha obsession so I decided to bake her something I know she will love, Peppermint Mocha Poke Cake.

Peppermint Mocha Poke Cake | Bottom Left of the Mitten

While we were in Disney World during the week of Thanksgiving I found out that my MIL has a ‘Starbucks’ Sixth Sense.  It was like she could sniff one out from 300 feet away.  She would say “I’ll be right back!” then return with a steaming cup of Starbucks Peppermint Mocha with delight in her eyes.  I think it was her favorite thing to do next to eating at Be Our Guest.  I hope she enjoys this cake as much as she enjoyed that Starbucks!

Feel free to cook the white cake mix per package directions.  For me, that is usually just a ‘guide’.  Most boxed cake mixes call for water which I will substitute with milk.  Or for my Piña Colada Upside Down Cake I added pineapple juice.  Mix it up! And this trick works for most baked goods.  Take my Chocolate Cherry Cafe Brownies for example, I used coffee instead of milk or water.  Turned out great!

For this particular recipe I used 1/2 cup oil, 1 cup milk and 3 eggs.  Mix then add the batter to a 13″ x 9″ greased pan then put into a preheated 350 degree oven.  Bake for 34-38 minutes.  Take out to cool for 10-15 minutes.  Once the cake has cooled down a bit now it’s time to ‘poke’ it.  Take a straw and insert to make holes all over the cake.  Once it’s been sufficiently poked now it’s time to prepare the pudding.

Peppermint Mocha Poke Cake | Bottom Left of the Mitten

With an electric mixer blend together the milk, peppermint mocha creamer and chocolate pudding mix until completely blended, around 3 minutes.   Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.  Now lick the bowl, you know you want to!  Refrigerator to let the pudding set for around 2-3 hours.

Just before serving frost with the whipped cream.  Chop up the peppermint bark and sprinkle over the top.  So festive!  And here you are….

Peppermint Mocha Poke Cake | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays!

*Affiliate links are included in this post. Please read my Discloser Policy.

Gymboree Sale On Now!

Peppermint Mocha Poke Cake | Bottom Left of the Mitten #christmas #peppermintmocha
Print Recipe
Peppermint Mocha Poke Cake
Fluffy white cake 'poked' so Peppermint Mocha pudding fill every part. Top with whipped cream and chopped peppermint bark. A simple cake for the holiday!
Peppermint Mocha Poke Cake | Bottom Left of the Mitten
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
White Cake
Peppermint Mocha Pudding
Topping
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
White Cake
Peppermint Mocha Pudding
Topping
Peppermint Mocha Poke Cake | Bottom Left of the Mitten
Instructions
White Cake
  1. For this particular recipe I used 1/2 cup oil, 1 cup milk and 3 eggs. Mix then add the batter to a 13" x 9" greased pan then put into a preheated 350 degree oven. Bake for 34-38 minutes. Take out to cool for 10-15 minutes.
  2. Once the cake has cooled down a bit now it's time to 'poke' it. Take a straw and insert to make holes all over the cake.
Peppermint Mocha Pudding
  1. With an electric mixer blend together the milk, peppermint mocha creamer and chocolate pudding mix until completely blended, around 3 minutes. Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.
  2. Refrigerator to let the pudding set for around 2-3 hours.
Topping
  1. Just before serving frost with the whipped cream. Chop up the peppermint bark and sprinkle over the top.
Share this Recipe

Food Blog Theme from Nimbus
Powered by WordPress