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Peppermint Poke Cake

Course Dessert
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12


  • For the White Cake (*see notes*)
  • 2 1/4 cups cake flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups buttermilk , at room temperature
  • 4 extra large egg whites , at room temperature
  • 1 1/2 cups granulated sugar
  • 8 Tablespoons (4-ounces) unsalted butter, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • For the Filling
  • 2 teaspoons vanilla pudding powder
  • 1/3 cup milk
  • 1/3 cup Nestle Toll House Holiday Morsels , red (see notes)
  • 2 1/2 cups EDY'S®/DREYER'S SLOW CHURNED® Light Ice Cream Limited Edition Peppermint Wonderland
  • 1 teaspoon peppermint extract
  • For the Frosting
  • 1 - 8 ounce container whipped cream
  • 3/4 cup powdered sugar
  • NESTLÉ® TOLL HOUSE® Limited Edition Holiday Morsels , to garnish


  • Preheat the oven to 350° F. Butter and flour a 9 x 13-inch baking pan; set aside.
  • For the Cake
  • In a medium bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, whisk together the buttermilk and egg whites.
  • In a bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until they are light and creamy, about 3 minutes. Add the vanilla and scrape down the sides of the bowl and continue beating. Add flour mixture in portions still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk-egg mixture, beating until the batter one. Add the last of the dry ingredients.
  • Beat batter for 2 minutes to ensure that it is thoroughly mixed and well aerated. Pour the batter into the prepared baking pan and smooth the top with a rubber spatula.
  • Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely in pan on a wire rack. Using a fork or wooden spoon, poke holes in the cake (the cake should have plenty of poked holes).
  • For the Filling
  • In a small bowl, combine milk and vanilla pudding and stir until thick; set aside. In a microwave save bowl, melt RED holiday morsels for 1-2 minutes on POWER LEVEL 4, stirring ooccasionally In a microwave safe bowl, melt ice cream for 1-2 minutes until liquid then stir in melted red chocolate, vanilla pudding and peppermint extract. Pour liquid into poked holes in the cake. Use a spatula to push ice cream into holes. Use at least 2 cups of liquid then refrigerate for an hour or two.
  • For the Whipped Topping
  • In a medium bowl, combine whipped cream and powdered sugar and beat with a mixer for 1-2 minutes. Pour over the top of the cake and evenly spread the topping. Garnish with NESTLÉ® TOLL HOUSE® Limited Edition Holiday Morsels.


***A boxed, white cake mix can be used in place of the homemade white cake mix recipe I provided. Simply follow the directions on the box and continue to make the filling and whipped frosting.
**For the filling - To get the pink color, I picked the red morsels out of the bag of green and brown.
*For the topping - Add peppermint extract to the whipped topping to give it an extra kick.