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Red Velvet Peppermint Poke Cake

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This festive Red Velvet Peppermint Poke Cake is a show-stopping holiday dessert! Featuring a moist red velvet cake infused with peppermint-flavored sweetened condensed milk and topped with a fluffy peppermint whipped topping, it’s perfect for Christmas gatherings.

Ingredients

Scale

For the Cake

  • 1 box red velvet cake mix (plus ingredients listed on the box: eggs, oil, and water)
  • 1 cup sweetened condensed milk
  • 1/2 tsp peppermint extract

For the Topping

  • 2 cups heavy whipping cream (or 1 container of whipped topping)
  • 2 tbsp powdered sugar
  • 1/2 tsp peppermint extract
  • Red food coloring (optional, for a festive swirl effect)

For the Garnish

  • Crushed peppermint candies or candy canes
  • Shaved white or dark chocolate (optional)

Instructions

1. Prepare the Cake

  1. Preheat your oven to 180°C (350°F) and grease a 9×13-inch baking dish.
  2. Prepare the red velvet cake batter according to the instructions on the box. Pour the batter into the prepared dish and bake as directed, typically 25–30 minutes.
  3. Allow the cake to cool for 10 minutes, then use the back of a wooden spoon or a skewer to poke holes all over the cake.

2. Infuse the Cake

  1. Mix the sweetened condensed milk with the peppermint extract.
  2. Pour the mixture evenly over the cake, allowing it to seep into the holes. Refrigerate for at least 1 hour to cool completely.

3. Prepare the Topping

  1. In a large bowl, whip the heavy cream with a hand mixer until soft peaks form.
  2. Add the powdered sugar and peppermint extract, then whip until stiff peaks form.
  3. (Optional) For a festive swirl, gently fold in a few drops of red food coloring, leaving streaks for a marbled effect.

4. Decorate the Cake

  1. Spread the whipped topping evenly over the cooled cake.
  2. Sprinkle with crushed peppermint candies and chocolate shavings for garnish.

5. Serve and Enjoy

  • Slice and serve chilled. This cake pairs wonderfully with a cup of hot cocoa or coffee!

Notes

  • Make Ahead: This cake can be prepared a day in advance. Keep it covered and refrigerated until ready to serve.
  • Peppermint Intensity: Adjust the peppermint extract to your taste. Start with less and add more if needed.
  • Variation: Substitute the whipped cream with store-bought whipped topping for convenience.

Find it online: https://recipe.ukfinda.com/red-velvet-peppermint-poke-cake/