White cake is ‘poked’ and filled with peppermint mocha pudding. Top with a simple whipped cream topping and chopped peppermint bark. Peppermint Mocha Poke Cake is an easy holiday dessert everyone will love.
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.
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!
How to make Peppermint Mocha Poke Cake:
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.
With an electric mixer blend together the milk, peppermint mocha creamer and chocolate pudding mix until completely blended, about 3 minutes.
Pour the pudding over top of the ake 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….
From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays!
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Peppermint Mocha Poke Cake
- 1 box white cake mix
- 1/2 cup oil
- 1 cup milk
Peppermint Mocha Pudding
- 3.9 ounces chocolate pudding mix
- 1/2 cup milk
- 1/2 cup peppermint mocha creamer I used Coffee Mate-Holiday Collection
- 8 ounces frozen whipped topping, thawed
- 2 ounces peppermint bark chopped
- 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.
Peppermint Mocha Pudding
- 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.
- 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.
Last Updated on January 10, 2023 by [email protected]
Elaine @ Dishes Delish
This looks yummy. I love all thing peppermint!!
Me too! Have a happy holiday :’)
Sasha @ Eat Love Eat
I love peppermint mocha! It’s such a good combo. This cake looks amazing! I’ve never had a poke cake before but it looks so cool! I’ve also never had peppermint bark before but I’m so desperate to make some and try!
Thank you! I make poke cake a lot because it so versatile. This is was my first time having peppermint bark too, really yummy.