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Peppermint Red Velvet Poke Cake

A delightful twist on the classic red velvet cake, infused with refreshing peppermint and drenched in sweetened condensed milk for a melt-in-your-mouth experience.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box red velvet cake mix
  • 3 large eggs
  • 1 cup water
  • 1/2 cup vegetable oil
Filling Ingredients
  • 1 cup sweetened condensed milk
  • 1/2 cup peppermint extract for a refreshing flavor
Topping Ingredients
  • 1 cup whipped topping
  • to taste crushed peppermint candies for decoration

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare a 9x13 inch cake pan by greasing and lightly flouring it.
  2. In a mixing bowl, combine the red velvet cake mix, eggs, water, and vegetable oil. Stir until the mixture is smooth and well combined.
Baking
  1. Pour the batter into the prepared cake pan and place it in the preheated oven. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
Filling
  1. Use the end of a wooden spoon or a skewer to poke holes all over the top of the warm cake.
  2. In a separate bowl, mix the sweetened condensed milk and peppermint extract together until well combined.
  3. Pour the condensed milk mixture evenly over the cake, allowing it to seep into the holes.
  4. After the cake has cooled completely, place it in the refrigerator for at least 2 hours to allow the flavors to meld.
Topping and Serving
  1. Once chilled, spread the whipped topping over the surface of the cake and sprinkle with crushed peppermint candies.
  2. Slice and serve cold, enjoying the burst of peppermint flavors with every delectable bite.

Notes

For best results, let the cake cool completely before pouring the filling. Store leftovers in an airtight container for up to 3 days, or freeze for 1-2 months without whipped topping.