Jolly Red Velvet Peppermint Poke Cake Recipe for the Holidays

Decadent desserts always spark joy during holiday gatherings, and this red velvet peppermint poke cake delivers pure magic with every slice.

Rich crimson layers infused with peppermint poke cake essence create a stunning centerpiece for winter celebrations.

Creamy frosting cascades between tender cake channels, promising bursts of cool mint and velvety texture.

Each forkful promises a delightful dance of sweet and refreshing flavors that will enchant your taste buds.

Soft, moist cake layers mingle with cool peppermint undertones, creating a festive treat that looks as spectacular as it tastes.

The combination of classic red velvet and bright peppermint transforms an ordinary dessert into an extraordinary holiday experience.

Prepare to become the star baker at your next seasonal gathering with this show-stopping confection.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 320 kcal

Servings: 13

Red Velvet Peppermint Poke Cake Ingredient Essentials

• Red Velvet Cake Mix: Delivers classic red color and rich chocolate undertones, select a high-quality mix for best results.
• Eggs: Provides structure and moisture to the cake, choose fresh eggs at room temperature.
• Vegetable Oil: Ensures cake remains tender and prevents dryness, opt for neutral-flavored oil.
• Water: Helps blend ingredients smoothly, use room temperature water.

• Sweetened Condensed Milk: Creates luscious, creamy texture and adds sweetness, select full-fat version for richness.
• Peppermint Extract: Introduces refreshing winter flavor, choose pure extract for intense taste.

• Heavy Cream: Forms light, airy whipped topping, select cream with high fat content for better whipping.
• Powdered Sugar: Sweetens and stabilizes whipped cream, sift to prevent lumps.
• Peppermint Candies: Adds crunchy, festive decoration, crush candies just before serving to maintain texture.
• Chocolate Shavings: Provides elegant finishing touch, use dark or milk chocolate based on preference.
• Red Food Coloring (Optional): Creates beautiful marbled effect in whipped cream, use sparingly.

Tools to Build the Perfect Poke Cake Layer

• 9×13-inch baking dish: Essential for baking and holding the cake.
• Wooden spoon or skewer: Perfect for creating holes in the cake for milk infusion.
• Hand mixer: Crucial for whipping cream to soft and stiff peaks.
• Large mixing bowl: Needed for whipping cream and mixing ingredients.
• Measuring cups and spoons: Important for accurate ingredient measurements.
• Spatula: Great for spreading whipped topping evenly.
• Cutting board and knife: Used for crushing peppermint candies and chocolate shavings.

How to Bake, Poke, and Frost a Red Velvet Peppermint Cake

• Bake the Base

Warm your oven and grease a rectangular baking dish. Mix red velvet cake batter and pour into the pan. Bake until a toothpick comes out clean, about 25-30 minutes. Let the cake rest briefly.

• Create Flavor Channels

Grab a wooden spoon handle or skewer. Poke holes throughout the cake, creating pathways for delicious moisture to flow.

• Drench with Peppermint

Blend sweetened condensed milk with peppermint extract. Slowly pour the mixture over the cake, ensuring it seeps into every hole. Chill in the refrigerator for at least an hour.

• Whip Up Dreamy Topping

Beat heavy cream until soft peaks form. Fold in powdered sugar and peppermint extract. For a festive touch, add soft red swirls to the cream.

• Final Flourish

Spread the peppermint cream generously across the cake. Sprinkle crushed candy canes and chocolate shavings on top. Keep refrigerated until serving.

• Indulge and Enjoy

Slice the cake and serve cold. Perfect with a warm beverage on a cozy evening.

Sweet Touches for Red Velvet Peppermint Poke Cake

• Transform this red velvet peppermint poke cake with these expert tips and variations!
• Prepare the entire cake up to 2 days in advance and store covered in the refrigerator for stress-free entertaining.
• Swap traditional boxed cake mix with a gluten-free red velvet cake mix to accommodate dietary restrictions without sacrificing flavor.
• Replace heavy cream with coconut whipped cream and use dairy-free sweetened condensed milk for a lactose-free version that still tastes incredible.
• Experiment with different extracts like almond or vanilla to create unique flavor profiles while maintaining the cake's signature peppermint charm.
• Get creative with toppings by using crushed candy canes, chocolate chips, or white chocolate drizzle to add extra texture and visual appeal.

Serve This Cake at Holiday Gatherings or Birthdays

• Festive Holiday Centerpiece: Showcase this vibrant red cake on a beautiful white platter surrounded by fresh pine branches and sparkling candy canes for a stunning Christmas dessert display.
• Cozy Cocoa Companion: Serve thick slices alongside warm hot chocolate topped with marshmallows, creating a delightful winter treat that warms both heart and taste buds.
• Peppermint Party Presentation: Cut into small squares for holiday gatherings, arranging them on a decorative tray with additional crushed peppermint candies scattered around for extra festive flair.
• Dessert Gift Idea: Package individual slices in clear holiday-themed gift boxes tied with red ribbons, perfect for sharing with neighbors, colleagues, or as a sweet homemade present.

How to Store Red Velvet Poke Cake

• Store cake in an airtight container in the refrigerator for up to 4 days, maintaining its delightful texture and flavor intensity.
• Wrap individual slices in plastic wrap, then aluminum foil, and freeze for a maximum of 2 weeks for convenient grab-and-go dessert moments.
• Keep whipped cream and crushed peppermint candies separate until serving to prevent soggy texture and maintain crisp candy crunch.
• Prepare cake base and condensed milk infusion one day ahead, then add whipped topping and garnishes just before serving for maximum freshness and visual appeal.

FAQs

• What is the key ingredient that gives this cake its unique flavor?

The peppermint extract is the star ingredient that provides a cool, refreshing mint taste throughout the red velvet cake, transforming it into a festive holiday dessert.

• Can I make this cake ahead of time?

Yes, this cake actually tastes better when prepared in advance. You can make it a day before serving, which allows the flavors to meld and the cake to absorb the peppermint-infused condensed milk.

• Is it necessary to use a box mix, or can I make the cake from scratch?

While the recipe uses a box mix for convenience, you can absolutely use a homemade red velvet cake recipe if you prefer. The key is ensuring the cake has a similar consistency to work with the poke cake technique.

• How do I prevent the whipped cream topping from becoming runny?

Make sure to whip the heavy cream until stiff peaks form and add powdered sugar for stability. Chill the cake and topping thoroughly, and serve cold to maintain the whipped cream’s structure.

Festive Red Velvet Peppermint Poke Cake Recipe

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4.6 from 39 reviews

• Total Time: 45 minutes
• Yield: 13 1x

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Description

Delightful Red Velvet Peppermint Poke Cake creates a festive holiday dessert with rich chocolate undertones. Creamy peppermint frosting and crushed candy canes complete this irresistible seasonal treat you’ll adore.

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Ingredients

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• 1 box red velvet cake mix
• 3 eggs
• ⅓ cup (79 ml) vegetable oil
• 1 cup (237 ml) water
• 1 cup sweetened condensed milk
• 2 cups heavy whipping cream
• 2 tablespoons (2 tbsp) powdered sugar
• 1 teaspoon (1 tsp) peppermint extract
• ½ teaspoon (½ tsp) peppermint extract
• Crushed peppermint candies
• Crushed candy canes
• Red food coloring (optional)
• Shaved white chocolate (optional)
• Shaved dark chocolate (optional)

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Instructions

1. Preparation: Preheat oven to 180°C (350°F) and grease a 9×13-inch baking dish completely to prevent sticking.
2. Cake Batter: Mix red velvet cake mix according to package instructions until smooth and vibrant red, then pour into prepared dish and spread evenly.
3. Baking Process: Bake for 25–30 minutes until a toothpick inserted in the center comes out clean, then allow cake to rest for 10 minutes.
4. Hole Creation: Using a wooden spoon handle or skewer, systematically puncture uniform holes across the entire cake surface for liquid absorption.
5. Peppermint Infusion: Whisk sweetened condensed milk with peppermint extract, then slowly drizzle over the cake, ensuring liquid penetrates each hole.
6. Chilling Stage: Refrigerate for a minimum of 1 hour, allowing milk to saturate and cool the dessert completely.
7. Cream Preparation: Whip heavy cream in a chilled bowl, gradually increasing mixer speed until soft peaks form, then incorporate powdered sugar and additional peppermint extract until stiff, glossy peaks develop.
8. Optional Decoration: Create a marbled effect by gently folding a few drops of red food coloring into the whipped cream, maintaining delicate swirls.
9. Topping Application: Spread peppermint whipped cream across the entire cake surface, ensuring complete and even coverage.
10. Final Flourish: Garnish with crushed peppermint candies and chocolate shavings, then chill thoroughly before serving alongside a warm beverage like hot cocoa or coffee.

Notes

• Prevent Cake Sticking: Generously grease the baking dish and consider using parchment paper for easy removal and clean cutting.
• Maintain Vibrant Color: Use gel food coloring for a more intense red hue that doesn’t fade during baking and stays visually appealing.
• Control Moisture Absorption: Poke holes carefully and evenly to ensure uniform milk distribution throughout the cake, preventing dry or overly saturated spots.
• Whip Cream Perfectly: Use a chilled bowl and cold heavy cream to achieve maximum volume and stable whipped cream that holds its shape beautifully.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 320
• Sugar: 24 g
• Sodium: 220 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 55 mg