The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
White Chocolate Peppermint Cake is decadent and perfect for the holidays! It’s easy to make and sure to impress your guests with its rich white chocolate flavor and festive peppermint crunch.
It costs around $11.65 to make this poke cake recipe. The recipe costs about $0.72 per serving and makes sixteen servings.
Our White Chocolate Peppermint Cake is a no-fail recipe perfect for the busy holiday season! It’s beyond easy to make and is full of festive flavor. This recipe is so easy kids of all ages can join in on the fun.
You’ll be able to make memories in the kitchen this holiday season without breaking a sweat when you make this easy recipe for poke cake. The cake batter comes together quickly and then becomes a super moist cake with the addition of the instant pudding. The flavor combo in this Peppermint Cake will be the star holiday dessert at any potluck, family gathering, or Christmas party.
What You’ll Love About Peppermint Poke Cake:
- Make Ahead Recipe: You can make this cake a day in advance. This is perfect for the busy holiday season to get your dessert made ahead of time.
- Holiday Theme: This peppermint cake is a festive treat for any holiday party or event. It serves a crowd so everyone can enjoy a slice.
- Simple Recipe: This recipe saves time by using pre-made white cake mix, instant pudding mix, and pre-made Cool Whip, which makes this cake a breeze to make.
Peppermint Poke Cake Ingredients & Estimated Cost:
- 15.25 oz box white cake mix – $1.99
- 4 large egg whites – $0.92
- ½ cup vegetable oil – $0.32
- 1 cup buttermilk – $0.50
- 2 teaspoons peppermint extract – $0.76
- 4 oz bar white chocolate – $1.48
- 2 boxes white chocolate instant pudding – $2.98
- 3 ½ cups whole milk – $0.31
- 16 oz Cool Whip – $2.19
- 2 regular-size candy canes – $0.20
The recipe cost is calculated by the amounts needed for the recipe. To find out more about how we price our recipes, check out Budget Recipes Explained. The pricing for this recipe was updated in November 2023.
How To Make Peppermint Cake
***For complete recipe instructions, see the recipe card below.
- First, preheat the oven to 350 degrees F and spray a 13×9-inch baking pan with cooking spray.
- Then, melt the white chocolate in a small microwave-safe bowl and set it aside to cool.
- Next, beat the cake mix, egg whites, oil, buttermilk, and peppermint extract in a large bowl until smooth.
- Mix in the melted white chocolate and spread the batter into the pan.
- Bake the cake for twenty-five to thirty minutes and then set it on a wire rack to cool for about thirty minutes.
- While you let the cake cool, whisk together the pudding and milk until smooth.
- Then, use the handle of a wooden spoon to poke holes throughout the cake.
- Pour the pudding into the holes and smooth the excess over the cake.
- Cover the cake with plastic wrap and set it in the fridge for at least four hours.
- Finally, frost with whipped topping and sprinkle with crushed candy canes before slicing and serving.
Recipe Variations and Substitutions
- If you do not have a white chocolate bar, you can use white chocolate chips instead.
- You can use chocolate pudding mix instead of white chocolate.
- The same goes for the cake. Use a chocolate cake mix instead of a white cake mix.
Peppermint Cake Storage Tips:
SERVE: Serve with extra candy cane bits and mugs of homemade hot chocolate!
STORE: Store the cake in an airtight container in the fridge.
FREEZE: This cake does not freeze and thaw well, so we do not recommend freezing it.
Peppermint Cake Recipe FAQs
The popular cake gets its name due to the process of how it is made. Using the end of a wooden spoon, you poke holes into the cake after baking it. This creates little cavities to pour the instant pudding into that then set in the cake while it chills, creating a uniquely moist texture.
Don’t let that stop you! Crush up some peppermint candies as a substitute. The added crunch adds to the overall peppermint flavor of the baked cake and is what we love most about this homemade cake.
Use the end of a wooden spoon to poke holes throughout the cake. You want to go about ¾ of the way to the bottom of the cake.
Yes, you can make this poke cake twenty-four hours in advance. Leave it in the fridge overnight without frosting or adding the crushed candy canes. Save this final step for just before serving.
Get Kids Involved
Ages 2-3: Your little one will love being able to help you poke little holes in the top of the cake using a wooden spoon handle. Have them practice their counting skills as you poke the holes.
Ages 4-5: Let your child poke the holes independently. This is a fun, hands-on activity they will love doing, followed by pouring the pudding into the holes. Your child can also learn how to spread the whipped cream over the top of the cake.
Ages 6-8: After your child pre-measures the ingredients, show them how to use the stand mixer to beat them together. This is a base skill to build on for future recipes.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
Peppermint Poke Cake Budget Tips
A cake is a cost-effective option for a party or family activity as it easily serves a crowd. We try to avoid any extra costs, especially during the holidays.
More Christmas Recipes
- Christmas Fudge Recipe
- Christmas Roast Recipe
- Charcuterie Board Christmas
- Graham Cracker Christmas House
- Crescent Roll Christmas Recipes
- Brownie Christmas Cookies
- Copycat Chick-fil-A Peppermint Shake
- Peppermint Dip
- Peppermint Pie
- Christmas Tree Cheese Ball
Peppermint Poke Cake
- 13×9-inch baking pan
- mixing bowls
- handheld mixer
- wire rack
- Wooden mixing spoon
- rubber spatula
FOR THE CAKE:
- 15.25 oz box white cake mix
- 4 large egg whites room temperature
- ½ cup vegetable or canola oil
- 1 cup buttermilk or water
- 2 teaspoons peppermint extract
- 4 oz bar white chocolate melted and cooled to room temperature
- 2 boxes 3.3 oz each white chocolate instant pudding or cheesecake
- 3 ½ cups whole milk
- 16 oz Cool Whip thawed
- 2 regular-size candy canes crushed
PREP OVEN AND PAN:
- Move oven rack to the middle position.
- Preheat oven to 350 degrees F.
- Spray a 13×9 baking pan with non-stick cooking spray and coat lightly with flour.
MAKE CAKE BATTER:
- Melt white chocolate and allow to cool while mixing the cake.
- In a large bowl, beat together cake mix, egg whites, oil, buttermilk, and peppermint extract until smooth.
- Stir in melted white chocolate until smooth.
- Spread batter evenly into the prepared baking pan.
- Bake cake for 25-30 minutes or until the toothpick inserted in the center comes out clean.
- Remove the cake from the oven and allow it to cool on a wire rack until warm, about 30 minutes.
- In a medium bowl, whisk together pudding and milk until completely smooth.
POKE AND FILL CAKE:
- Using the handle of a wooden spoon, poke holes into the warm cake.
- Slowly pour pudding into the holes in the cake.
- Not all of the pudding will fit in the hole, so make sure you smooth the excess pudding over the cake.
- Cover the cake and place it in the refrigerator for at least 4 hours or overnight.
- When you are ready to serve, frost with whipped topping.
- Sprinkle with crushed candy canes.
- Serve immediately