Something Swanky

Better Than… Christmas Poke Cake

Today I’m grateful for: the quirky nature of the blogging world in which it is not only permissible, but generally encouraged to begin Christmas exactly 30 seconds after Halloween ends.

I used to fight it. I’d refuse to acknowledge Christmas was coming until after Thanksgiving. No music, no decorations, and no peppermint goodies. Those were the rules.

Even in past blogging years, I’ve put up a fight.

But this year, I’ve finally come to accept that that sort of thinking really benefits no one.

Because, really? Can peppermint actually come too soon??

Obviously not.

So here I am, bells on and all, ready to bust out the peppermint and gingerbread.

Oh, but no eggnog over here. I really don’t do eggnog.

But this cake? I can do this cake.Oh. My. Gosh.

It’s essentially your typical BTS/Poke cake. Sweetened condensed milk, cool whip, and candy on top.

But instead of just sweetened condensed milk, it’s SCM whisked together with peppermint creamer. And instead of just a cool whip layer, try a layer of hot fudge sauce and oreos underneath.

And, of course, the candy on top isn’t just any candy. It’s  Andes White Chocolate Peppermint bits and Oreos.

Merry Christmas, friends. Oh… and enjoy Thanksgiving too!

Better Than… Christmas Poke Cake


  • 1 chocolate cake mix, prepared and baked according to the directions on the box.
  • 1 cup peppermint dairy creamer
  • 14.5 oz sweetened condensed milk
  • 1 jar Smuckers hot fudge sundae sauce
  • 1/4 cup peppermint dairy creamer
  • 1 cup crushed Oreos
  • 8 oz Cool Whip
  • Andes Peppermint Chips for topping (approximately 1 1/2 cups)
  • Crushed Oreos for topping (approximately 1 cup)


  1. Once the cake has cool, use the bottom of a wooden spoon to poke 20+ holes in the cake.
  2. In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint dairy creamer. Pour over the cake, trying to fill in the holes.
  3. In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint dairy creamer. Mix in 1 cup crushed Oreos.
  4. Pour and spread the fudge mixture over the cake as evenly as possible.
  5. Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed Oreos (as much or as little as you want).
  6. Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.

Love baking with Oreos? Check out these amazing Oreo-including desserts from Crazy for Crust!

Follw me!


Ashton is the owner and author ofSomething Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador.Her focus is in food styling, food photography and recipe development.
Follw me!

Latest posts by Ashton (see all)


77 Responses to “Better Than… Christmas Poke Cake”

  1. Aimee @ ShugarySweets posted on November 11, 2012 at 6:06 pm (#)

    Hahaha, love this, especially since I posted a chocolate peppermint dessert tonight too!!!

    • Ashton posted on November 13, 2012 at 12:34 am (#)

      YUM! I am DYING to make a chocolate peppermint cheesecake!! I LOVE your cheesecake cake!

  2. Dorothy @ Crazy for Crust posted on November 11, 2012 at 6:39 pm (#)

    Oh man, you beat me too it. I was going to make something almost exactly the same next week! LOL, did we doubt it? LOVE it Ashton, it looks SOOOO yum. Question: how long does the cake last? Like, if I made one of these the day before Thanksgiving, would it still be good for the big day?

    • Ashton posted on November 11, 2012 at 8:49 pm (#)

      I had a feeling someone else might be planning one too– I should have known it was you! I just thought of it last night, and actually came home in the middle of church to photograph it in good light so I could post it tonight!!! Can you believe Chris made me give it all away? That’s how I know something is REALLY good– when he won’t eat it. Because that means he doesn’t trust himself to stop at one serving :) It would definitely still be good– it’s one of those cakes that would actually be BETTER the day after, so I’d for sure make it the night before. :)

  3. Hayley @ The Domestic Rebel posted on November 11, 2012 at 6:39 pm (#)

    Wow. I love this so very much. Peppermint is my absolute, diehard FAVE holiday flavor EVER. And this poke cake looks better than Christmas, no doubt.

  4. Jocelyn @BruCrewLife posted on November 11, 2012 at 6:47 pm (#)

    I started making some holiday goodies this week too. Poor Thanksgiving…everyone is just passing it by this year. But I sure am thankful for such a crazy good looking cake. I love all things chocolate and peppermint!!!

  5. Dawn posted on November 11, 2012 at 8:18 pm (#)

    It looks so yummy!!I will have to try and make it Paleo style:)

  6. Megan posted on November 11, 2012 at 8:19 pm (#)

    It’s definitely hard not to skip forward to Christmas. The retail world definitely doesn’t help either. :) Your cake looks fantastic! Megan

  7. Ashley @ Kitchen Meets Girl posted on November 11, 2012 at 10:49 pm (#)

    I unapologetically bought peppermints this weekend…I’m soooo ready for the Christmas season. This cake looks phenomenal!

  8. Chloe posted on November 11, 2012 at 11:48 pm (#)

    Wow, this looks AMAZING! Definitely pinning this. Can’t wait to make it! :)

  9. Melissa @ No. 2 Pencil posted on November 11, 2012 at 11:57 pm (#)

    This looks so good! I agree with your peppermint premise 100%!

  10. Kate H. posted on November 12, 2012 at 12:02 am (#)

    I love the your last sentence. I’m such a big Christmas fan and get so tired of people saying, ” it’s too soon for Christmas”!

  11. Erin @ Making Memories posted on November 12, 2012 at 12:58 am (#)

    Oh this looks so good! And it’s NEVER too early for peppermint =o)

  12. Shay posted on November 12, 2012 at 3:56 am (#)

    Oh my gosh ….a friend just sent me this recipe and I want to make it so so bad. Like right now We Aussies are cool whip deprived and I have no idea what peppermint creamer is but Im sure I can find some somewhere even if I have to sell my husband as payment. Off to google all these “foreign” ingredients!

    • Ashton posted on November 13, 2012 at 12:32 am (#)

      lol! I am so sorry you don’t have cool whip! How horrible!!! But, just so you know– you could definitely just add a little peppermint extract to some heavy cream or half & half (do you have that?) to substitute for the creamer! I think most of the ingredients probably have substitutes you could find pretty easily– just think peppermint!!

  13. Nicky @ Pink Recipe Box posted on November 12, 2012 at 11:57 am (#)

    Oh yes yes yes. This cake sounds amazing and is just perfect for Christmas! Pinning :)

  14. Sarah posted on November 12, 2012 at 2:38 pm (#)

    You are so right, it is NEVER too early for peppermint. This looks divine.

  15. Meg @ Sweet Twist posted on November 12, 2012 at 10:45 pm (#)

    haha. That is so true, bloggers live for the seasons and holidays. I have already started Christmas music but my husband won’t let me do decorations until around December 1st.

  16. Sarah posted on November 13, 2012 at 1:03 am (#)

    Browsing through all of your recent posts and this gorgeous creation has me drooling. I’ve never had or made poke cake, gasp!

  17. Loretta | A Finn In The Kitchen posted on November 13, 2012 at 10:33 am (#)

    Wow! This is quite possibly the best poke cake combination I’ve ever seen! There’s nothing quite like peppermint and chocolate is there?

  18. Chandra@The Plaid and Paisley Kitchen posted on November 16, 2012 at 10:53 am (#)

    Oh heavanly Christmas Yum! I just died. I am going to make this for sure!

  19. Mojowillson posted on November 17, 2012 at 8:52 pm (#)

    I just got back from the grocery store and they didn’t have plain peppermint creamer :( I bought peppermint mocha creamer. Anyone try that before? Hopefully it turns out just as yummy!

    • Ashton posted on November 19, 2012 at 2:32 am (#)

      Good news– it’s the same thing! It doesn’t taste like mocha, just peppermint :)

    • Ashton posted on December 3, 2012 at 12:31 pm (#)

      That’s actually what I used, same thing!

    • Donna posted on December 9, 2012 at 6:26 pm (#)

      Did you use powder or liquid creamer? Can’t wait to try this!

    • Ashton posted on December 12, 2012 at 6:52 pm (#)

      Liquid creamer :)

  20. Carrie S. posted on November 20, 2012 at 12:47 am (#)

    Just made this for my 5th grade class as a pre-thanksgiving treat! I hope they like it tomorrow! Super easy and smelled delicious!

  21. Jamie posted on November 20, 2012 at 1:49 pm (#)

    Liquid creamer or powdered? I have the liquid kind on hand. This sounds yummy!

    • Ashton posted on December 3, 2012 at 12:25 pm (#)


  22. Becky posted on November 29, 2012 at 7:42 pm (#)

    You didnt say what size cake pan to bake cake in.?8×8 or 9×13? ??


    • Ashton posted on December 3, 2012 at 11:45 am (#)

      As long as you bake it according to the directions on the box, you can’t go wrong! I liked using a 9×13 (I’ll go back and make a note :), but really, it could be any size depending on how thick you like your cake. And if you have to divide it across two or more cake pans, just be sure to divide the rest of the ingredients accordingly :)

  23. Aimee posted on December 3, 2012 at 11:22 pm (#)

    This looks amazing and I want to make it for my Christmas party, but I can’t find the peppermint creamer. Where do you buy it from?

    • Ashton posted on December 5, 2012 at 12:47 pm (#)

      I found mine at Kroger. The brand I bought is actually “peppermint mocha” altough there’s no mocha flavor in it! I’m also wondering what it would taste like with the York peppermint Patty creamer that’s out right now?!

    • Jenn posted on December 20, 2012 at 6:18 pm (#)

      I’m going to try it just after Christmas with the York peppermint patty creamer! The grocery store was too busy for me to get online and investigate the mocha portion of the peppermint creamer, and I couldn’t find any peppermint Andes chips either. So I bought the York creamer, and the little York peppermint patty bite sized pieces to decorate the top of it. Dinner is on the 29th!

    • Jenn posted on December 20, 2012 at 6:19 pm (#)

      I don’t know how I ended up linking my email client instead of my blog. LOL I’ll let you know how it turns out!

  24. Courtmens posted on December 4, 2012 at 2:24 pm (#)

    Omgosh!!!! Love the flavor combo will be making this very soon!!! Thank you for sharing !!!

  25. Lorie posted on December 6, 2012 at 7:51 pm (#)

    Made this, it was delicious but it was a little too soggy. Did anyone else experience this? Any idea what I could have done wrong?

    • Ashton posted on December 6, 2012 at 9:23 pm (#)

      Hi there! A normal BTS cake only calls for 1 can of sweetened condensed milk to be poured over the cake. Adding 1 cup of additional liquid is fairly significant then! So, texture wise, it really compares better next to a tres leches cake than it does a BTS cake. I didn’t have any problems though cutting or serving (fingers crossed you didn’t either!?), though, and we all loved the consistency (then again, we all love tres leches over here). If you wanted the cake to be a little less “tres leches-y” and a little more “BTS,” I would pour only 3/4 of the milk/creamer mixture over the cake :)

  26. maureen healey posted on December 10, 2012 at 7:15 pm (#)

    What is a BTS cake, as in ” your typical BTS/Poke Cake”? I know what a poke cake is but am unfamiliar with BTS. Thanks. We’re definitely going to try this one. It’s so simple. I wonder why I never thought of doing this before!

    • Ashton posted on December 12, 2012 at 6:52 pm (#)

      A typical BTS cake is made up of a chocolate cake (made from a box mix), holes poked in the cake, 1 can of sweetened condensed milk poured over top, topped with cool whip and heath bar candy. So this is just a variation :)

    • Kris posted on September 26, 2013 at 7:57 pm (#)

      I know I’m a “little late to the party”, but BTS stands for Better Than Sex, I believe. Not sure if that helps you at all. :)

    • Ashton posted on October 12, 2013 at 10:38 pm (#)

      Right :) It’s a play on the name. I have a “series” of these cakes that all have “Better than…” seasonal titles :) Plus, when you put the word “sex” in a blog post title, Google sends all sorts of creepers your way!

  27. barbara posted on December 10, 2012 at 9:13 pm (#)

    Wanted to make this but only one comment from someone who actually made it and she said it was
    soggy. Hope to hear from someone with better results.

    • Ashton posted on December 10, 2012 at 11:23 pm (#)

      I made it and had great results :)

  28. Jackie posted on December 11, 2012 at 12:14 pm (#)

    I can’t wait to make this cake. Sounds wonderful

  29. Christi posted on December 12, 2012 at 5:41 pm (#)

    I couldn’t find the Andes mints, but have candy canes and pepper mints on hand…would that work? Also, using the York peppermint creamer, so I’ll let ya know how that goes!

  30. Casey posted on December 12, 2012 at 6:28 pm (#)

    just wondering if theres an alternative to the cool whip ?
    im allergic to both cool whip and whipped cream :(

    • Ashton posted on December 12, 2012 at 6:44 pm (#)

      I feel like I saw on a blog once that you can whip coconut milk. Maybe give that a shot?

    • Amber posted on December 23, 2012 at 7:22 pm (#)

      I’ve used coconut milk a lot! So yummy! Just get a can of it, refrigerate it overnight and it turns into a cool whip like consistency and flavor- just like cool whip with a bit of coconut flavoring. I was pleasantly surprised.

  31. Keri posted on December 13, 2012 at 11:44 pm (#)

    I’m whipping this up for a party tomorrow!!

    Regarding someone being allergic to cool whip and your suggestion of whipping coconut milk, that may be what they’re allergic to as cool whip contains coconut (oil?milk?idk). I say just get yourself some heavy cream and whip up your very own whipped cream, that way you know just what’s in it! :)

    • Ashton posted on December 13, 2012 at 11:59 pm (#)

      I’m making this for a party tomorrow too :)

  32. Katie K posted on December 14, 2012 at 6:19 pm (#)

    Do you think this could translate to cupcakes easily?

  33. Kim posted on December 15, 2012 at 12:49 pm (#)

    Do you use powdered or liquid creamer?

    • Ashton posted on December 20, 2012 at 1:01 am (#)


  34. Shelley posted on December 18, 2012 at 8:36 pm (#)

    This is amazing! It’s a sad day around here, because we just ate the last piece. We decided there is probably time to make one more cake before Christmas. Love it!!

  35. Brittany posted on December 19, 2012 at 8:57 pm (#)

    Do you think if I switched up chocolate cake with the red velvet that it would be just as good? I love love chocolate but I think the red cake would be fun for Christmas, please let me know your thoughts thanks!!

    • Ashton posted on December 20, 2012 at 12:49 am (#)

      I think it would be great! I’m planning on doing a red velvet version in February :)

  36. Marianne posted on December 21, 2012 at 11:23 am (#)

    I am making this wonderful recipe for a Christmas dinner, which is not until Sat. 12/22 at 5:00 p.m. I thought about making it this evening (12/22)…but would it still be good and not too soggy by tomorrow at 5:00? Or should I wait until morning? I saw a previous post said it was better if made the night before, but I wasn’t sure how far into the next day it was served. Thanks! Can’t wait to try it!

    • Marianne posted on December 21, 2012 at 11:24 am (#)

      Ooops, I mean, I thought about making it tonight (12/21)…sorry!

    • Ashton posted on December 23, 2012 at 1:00 pm (#)

      So sorry I just saw this! I definitely like it the night before best :)

  37. Amy posted on December 22, 2012 at 12:54 am (#)

    I couldn’t find the peppermint creamer in our little town, so I improvised and found some peppermint powdered hot chocolate mix. I mixed 2 or 3 tablespoons with the condensed milk and the cake turned out great!

  38. SusanT posted on December 24, 2012 at 12:10 am (#)

    I made this last night and couldn’t find the creamer or the Andes mints. I used reg creamer and peppermint extract to taste and peppermint and white choc. Hershey kisses. Yummy

  39. Paizley posted on December 25, 2012 at 3:53 pm (#)

    I made this mostly according to the directions but substituted actual Andes mints & broke them up so it would be more chocolate mint than peppermint. It’s not as pretty but still I hope they like it. :-)

  40. LindaS posted on January 12, 2013 at 11:08 am (#)

    Wow! Wish I had come across this recipe a few weeks earlier. But it looks so inviting, I may go ahead and make it even tho it’s a little past Christmas.

  41. Christine posted on July 24, 2013 at 10:10 pm (#)

    Great recipe , loved it. Would use all the cream next time it was a bit too soggy. But I am defiantly making again .

  42. cathy posted on November 12, 2013 at 5:23 pm (#)

    I love this cake

  43. Sandy_of_WV posted on November 12, 2013 at 5:33 pm (#)

    In the comments from others… someone asked about “pan size” – you mentioned that you would add that -but- I don’t see it listed. :(

    In addition, could you add that you used “liquid” creamer, not powder to recipe, too. :)

    Just HATE reading through the comments to find out info on what others have questioned or what is concerning me to get an answer [maybe] — please consider making corrections/additions/hints to your recipes.

    I DO appreciate all the work you do on your site and for sharing your recipes with ease of copy/paste … Thanks! :)

  44. Sara Wise posted on December 22, 2013 at 12:56 am (#)

    Couldn’t find the peppermint creamer so we tried it with the THIN MINT creamer! WOW! SO GOOD!

    Thanks for sharing!

  45. Lori Williams posted on December 25, 2013 at 1:22 pm (#)

    I made this the night before Christmas Eve to serve the next day at our family get together. It was AWESOME!! Thank you so much for sharing – it’s going to be one that I make a lot. I had a question and maybe it doesnt matter but I’m curious…does it matter what kind of choc cake mix? I just used a milk choc mix but maybe devils food or german choc would be better. Doesn’t matter bc everyone loved it but I thought I’d see if there was any difference. Thanks again!!!

  46. Michelle posted on December 27, 2013 at 12:27 am (#)

    I made this cake and my family really likes it. However, the consensus is that it is not minty enough. The mint is so subtle. Wondering about a good way to make it more minty.

  47. Tiffany posted on January 6, 2015 at 3:12 pm (#)

    I’m beyond excited to happen upon this recipe b/c you combined everything I love into one post…this cake recipe is one of my favs and I love your Christmas version! Since I haven’t taken down my tree yet and saved a few candy canes maybe I am justified in making this before the week is over.  


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