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.
Ingredients
Scale
- 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)
Instructions
- Preparation: Preheat oven to 180°C (350°F) and grease a 9×13-inch baking dish completely to prevent sticking.
- Cake Batter: Mix red velvet cake mix according to package instructions until smooth and vibrant red, then pour into prepared dish and spread evenly.
- 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.
- Hole Creation: Using a wooden spoon handle or skewer, systematically puncture uniform holes across the entire cake surface for liquid absorption.
- Peppermint Infusion: Whisk sweetened condensed milk with peppermint extract, then slowly drizzle over the cake, ensuring liquid penetrates each hole.
- Chilling Stage: Refrigerate for a minimum of 1 hour, allowing milk to saturate and cool the dessert completely.
- 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.
- Optional Decoration: Create a marbled effect by gently folding a few drops of red food coloring into the whipped cream, maintaining delicate swirls.
- Topping Application: Spread peppermint whipped cream across the entire cake surface, ensuring complete and even coverage.
- 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