Dessertsbeyondfrosting1.0
Candy Cane Poke Cake
This Candy Cane Poke Cake is an easy-to-make, festive dessert you don't want to miss. Made-from-scratch cake is soaked with sweetened condensed milk, then topped with whipped cream, hot fudge drizzle, and Andes Peppermint Crunch candy.
👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- mixing bowl
- spatula
- pan
- knife
- wooden spoon
📝 Preparation Steps
1
For the Cake
2
Preheat oven to 350° F.
3
In a large mixing bowl, combine the sugar, vegetable oil, butter, eggs, egg yolks, peppermint extract, and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color (about ⏱️ 2 minutes.)
(28g) unsalted butter, melted2 tablespoonslarge eggs2(10ml) pure vanilla extract2 teaspoons(7.5g) baking powder2 teaspoons(4g) baking soda1 teaspoon(5g) salt1 teaspoon(14oz) sweetened condensed milk1 can(5ml) pure vanilla extract1 teaspoonegg yolks2
4
Scrape down the bowl as needed, then mix in the sour cream. Mix until well-combined.
5
In a separate bowl, combine the dry ingredients.
6
Alternate adding half the dry ingredients and half the buttermilk at a time. Mix until the flour is just incorporated. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
7
Remove 1/2-cup of the batter and place in a separate bowl. Add in food coloring and mix until it is bright red.
cups (285g) granulated sugar1 1/2½ cup (118 ml) vegetable oil(28g) unsalted butter, melted2 tablespoons(10ml) pure vanilla extract2 teaspoonscup (118ml) sour cream1/2½ cups (350g) all-purpose flour2(7.5g) baking powder2 teaspoons(4g) baking soda1 teaspoon(5g) salt1 teaspooncup (315ml) buttermilk or milk1 1/3(14oz) sweetened condensed milk1 can½ cups (354ml) heavy whipping cream1¾ cups (98g) powdered sugar(5ml) pure vanilla extract1 teaspoon
8
Pour the un-dyed cake batter into a 9×13-inch cake pan, then pour the red cake batter on top. Use a knife to gently swirl the batters together.
9
Bake at 350ºF for ⏱️ 25-30 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool completely.
10
For the Topping
11
Place a mixing bowl into the freezer to chill for ⏱️ 5-10 minutes. Pour in the heavy whipping cream, then use an electric mixer to beat the heavy cream at medium-high speed until it thickens to soft peaks.
12
Slowly add in the powdered sugar and vanilla extract and continue to beat until stiff peaks form.
13
To Assemble
14
Use the handle end of a wooden spoon to poke holes all over the top of the cake.
15
Drizzle on sweetened condensed milk and allow it to soak in.
16
Top with prepared whipped cream, hot fudge sauce, and Andes Peppermint Crunch candy.
Nutrition Facts
calories
437 calories
fat Content
20.8g
serving Size
1 slice
fiber Content
0.7g
sugar Content
36.1g
sodium Content
358mg
protein Content
6.4g
cholesterol Content
91.2mg
carbohydrate Content
57.6g
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