If you’re a fan of mint and chocolate together (who isn’t, right?), then wait till you try this Mint Chocolate Poke Cake Recipe. I absolutely love how this turns out — it’s like a dreamy, minty chocolate cloud layered with fudgy goodness and a fluffy whipped topping. It’s one of those recipes that’s super easy but delivers those fancy, showstopper vibes. You’ll find that once you try this, it becomes a guaranteed crowd pleaser at every get-together!
Why You’ll Love This Recipe
- Super Simple: You start with a boxed cake mix, so it comes together quickly without sacrificing flavor.
- Mint-Chocolate Perfection: The layers of mint-infused fudge and whipped cream give you that classic, refreshing combo without being overpowering.
- Poke Cake Magic: Those holes you poke let the minty fudge sink in deep, making every bite moist and bursting with flavor.
- Crowd-Worthy: Whether it’s a party or a weeknight craving, this cake slices perfectly and always disappears fast.
Ingredients You’ll Need
The ingredients for this Mint Chocolate Poke Cake Recipe are pretty straightforward but come together to create something beyond basic — a perfect balance of creamy, chocolaty, and minty flavors. And just a heads-up: the Andes mint chips on top add that wonderful crunch and extra mint snap.
- Chocolate cake mix: Using a boxed mix keeps it simple, but pick a good quality one—you’ll taste the difference.
- Hot fudge: This carries the rich chocolate flavor into the cake; I’ve used both store-bought and homemade with great results.
- Sweetened condensed milk: This adds a luscious, caramel-like sweetness to the fudge mix and keeps the cake moist.
- Mint extract: Dividing it between the fudge and whipped topping gives balanced mint flavor without overpowering the chocolate.
- Cool whip (or whipped topping): Lightens the cake while adding another layer of mint-infused creaminess.
- Green food coloring: Just a few drops make the whipped topping visually pop, making it feel extra special.
- Andes mint chips or chopped Andes mints: For the perfect crunchy, minty finishing touch on top.
Variations
I like to keep this Mint Chocolate Poke Cake Recipe flexible because everyone’s taste buds are a little different. Whether you want it lighter, richer, or with a little holiday twist, there’s room to personalize.
- Double mint: I sometimes add crushed peppermint candies on top during winter holidays for extra festive crunch. My family goes crazy for it!
- Dairy-free version: Use coconut whipped topping and dairy-free chocolate fudge to make it allergy-friendly without losing the creamy texture.
- Chocolate ganache: Swap out the hot fudge and condensed milk mix with a rich mint chocolate ganache for a more decadent dessert.
- Mini cakes: If you’re short on time or just want some fun, try baking this in cupcakes and poke them the same way — perfect for parties.
How to Make Mint Chocolate Poke Cake Recipe
Step 1: Bake your chocolate cake base
Begin by preheating your oven to 350°F. Follow the instructions on your chocolate cake mix box — usually eggs, oil or butter, and water — and stir until everything’s combined. Pour the batter into a greased 9×13 inch pan and bake it until a toothpick inserted in the center comes out clean, about 30 minutes. When it’s done, let it cool for just 5 minutes before moving on. I learned that waiting longer before poking can make it harder for the fudge mixture to fully soak in.
Step 2: Poke holes for that magical fudge soak-in
Grab the bottom of a wooden spoon, a fork, or even a knife (careful!) and gently poke holes all over the cake. You want them fairly close together but not breaking the cake completely. This step is the secret sauce to this poke cake — those holes let the luscious mint hot fudge mixture seep deep into the cake layers. Trust me, it’s worth the extra 2 minutes of poking. I set a timer so I don’t get carried away here!
Step 3: Mix and pour the mint chocolate sauce
Mix together the hot fudge, sweetened condensed milk, and half a teaspoon of mint extract in a small bowl until smooth. Pour this generously over the warmed cake, spreading it gently so it fills the holes and covers the entire surface. This is when the magic truly happens—you’ll see the cake start to glisten and soak. Cover the cake and pop it in the fridge to chill for at least one hour so those flavors really meld.
Step 4: Whip up that minty topping
While the cake chills, stir together your cool whip, the remaining half teaspoon of mint extract, and a few drops of green food coloring. Folding these ingredients gently keeps the topping light and airy, almost like mint cloud cover on your cake. Once chilled, spread this minty whipped cream evenly over the cake’s surface.
Step 5: Add the finishing touch and chill
Sprinkle the chopped Andes mints (or Andes mint chips) over the whipped topping for that delightful crunch and fresh mint boost. Then let the cake chill for at least another 2 to 4 hours — patience here rewards you with perfectly set layers and a cake that slices beautifully without falling apart.
Pro Tips for Making Mint Chocolate Poke Cake Recipe
- Even Poking: Use a consistent poking tool to ensure holes are deep but don’t go all the way through; this helps the fudge seep in evenly.
- Chill Time is Key: Don’t rush the chilling steps; longer chilling let’s the flavors meld and makes the cake easier to cut.
- Mint Extract Balance: Too much mint can overpower, so I stick to the recipe’s divided amount for just the right refreshing hint.
- Candy Topping: I chop my Andes mints by hand to keep chunks the perfect size—too small and they lose crunch, too big and they’re tough to cut through.
How to Serve Mint Chocolate Poke Cake Recipe
Garnishes
I like to keep garnishing simple but elegant—just a sprinkle of extra Andes mint pieces and a light dusting of cocoa powder gives the cake that professional touch. For special occasions, a few fresh mint leaves not only look pretty but amplify the fresh mint aroma that invites everyone to dig in.
Side Dishes
This Mint Chocolate Poke Cake shines as the star dessert, so I usually pair it with light, fresh sides like a simple berry salad or lemon sorbet between bites to cleanse the palate. It’s filling but not too heavy, so these sides balance the richness perfectly.
Creative Ways to Present
For birthdays or holidays, I’ve served this in a trifle glass layered with extra whipped cream and crushed Andes mints on each layer—people love the visual surprise and portion control. Or, pipe mint whipped cream rosettes for a fancy look that makes it feel bakery-worthy without the fuss.
Make Ahead and Storage
Storing Leftovers
I store leftovers covered tightly in the fridge. It stays fresh and moist for up to 4 days, which really is a miracle given how quickly it usually disappears! Just keep it refrigerated because of the whipped topping and condensed milk.
Freezing
I haven’t personally frozen the whole poke cake, but cutting individual slices and freezing them wrapped in foil and plastic wrap works well. When thawed in the fridge overnight, the texture holds up nicely, though the whipped topping may soften a bit.
Reheating
This cake is best enjoyed cold or at room temperature. If you want to warm a slice slightly, a 10-second zap in the microwave works, but be careful not to melt the whipped topping. I usually prefer it chilled for that refreshing mint-chocolate contrast.
FAQs
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Can I use homemade chocolate cake instead of the box mix?
Absolutely! The boxed mix is just a shortcut, but a homemade chocolate cake works beautifully. Just ensure the cake is sturdy enough to hold the poke holes and soak up the fudge without falling apart.
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What if I don’t have mint extract?
You could substitute peppermint extract but reduce the amount since it’s stronger, or skip it altogether and rely on the Andes mints for mint flavor—though the overall mintiness will be milder.
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Can I use fresh whipped cream instead of cool whip?
Yes! Whip heavy cream with a little sugar and mint extract until stiff peaks form. This fresh alternative tastes amazing but be mindful it can soften faster in the fridge.
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How far ahead can I make this cake?
This cake actually benefits from some resting time! You can make it a day ahead and keep refrigerated. Just add the mint chip topping closer to serving time to keep them nice and crunchy.
Final Thoughts
When I first tried this Mint Chocolate Poke Cake Recipe, it quickly became my go-to for dessert because it’s both fuss-free and feels special. The layers of mint and chocolate come together in such a satisfying way, and honestly, it’s hard not to eat more than one slice. Whether you’re making it for family, friends, or just to treat yourself, I promise you’ll love how easy and delicious this poke cake is. Give it a try—you’re going to be so glad you did!
Print
Mint Chocolate Poke Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 40 minutes
- Yield: 15 to 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Mint Chocolate Poke Cake is a delightful dessert combining rich chocolate cake with a luscious mint-infused hot fudge and sweetened condensed milk mixture, topped with a minty whipped cream and sprinkled with chopped Andes mint chocolates. Perfect for mint chocolate lovers and ideal for serving a crowd, this easy-to-make poke cake features layers of flavor and a refreshing hint of mint, creating a creamy, indulgent treat that’s sure to impress.
Ingredients
Cake
- 1 chocolate cake mix (plus eggs, oil/butter, and water as called for on the box)
Filling
- 1 (11 oz) jar hot fudge (about 1 cup)
- 1 (14 oz) can sweetened condensed milk (about 1 cup)
- 1 tsp mint extract (divided)
Topping
- 1 (8 oz) container Cool Whip
- 3-4 drops green food coloring
- 2/3 cup chopped Andes mints or Andes mint chips
Instructions
- Preheat and Bake: Preheat your oven to 350°F (175°C). Prepare the chocolate cake mix according to the package instructions, including eggs, oil or butter, and water, then pour the batter into a 9×13-inch baking pan and bake as directed on the box, usually about 30 minutes.
- Cool and Poke Holes: Allow the cake to cool for about 5 minutes after baking. Using the bottom of a wooden spoon, knife, or fork, poke holes evenly all over the cake to allow the filling to seep in.
- Prepare Filling Mix: In a small bowl, combine the hot fudge, sweetened condensed milk, and half (1/2 tsp) of the mint extract. Stir well to create a smooth, minty fudge mixture.
- Pour Filling over Cake: Pour the hot fudge mixture evenly over the cake, ensuring it fills the holes and spreads across the entire surface.
- Chill Cake: Cover the cake with plastic wrap or a lid and refrigerate it for at least 1 hour to let the filling set and soak into the cake.
- Prepare Mint Whipped Topping: In a medium bowl, fold together the Cool Whip, remaining 1/2 tsp mint extract, and green food coloring until the mixture is evenly combined and minty green in color.
- Top Cake: Spread the mint-flavored Cool Whip mixture over the chilled cake evenly, creating a smooth, fluffy topping.
- Add Mint Chips and Final Chill: Sprinkle the chopped Andes mints or Andes mint chips over the top of the whipped topping. Return the cake to the fridge and chill for an additional 2 to 4 hours, or longer if desired, to fully set and meld flavors.
- Serve: Slice the cake into 15 to 18 generous pieces and serve chilled for a deliciously refreshing mint chocolate dessert.
Notes
- This poke cake starts with a simple chocolate cake mix, transformed by a rich minty hot fudge and sweetened condensed milk filling that soaks into the cake holes for moistness and flavor.
- The Cool Whip topping is enhanced with mint extract and a splash of green food coloring for a festive appearance and taste.
- Chopped Andes mints add a pleasing crunch and boost the classic mint-chocolate flavor profile.
- Chilling the cake thoroughly after each step ensures it sets properly and flavors develop fully.
- This recipe serves a crowd with 15 to 18 pieces and is perfect for holidays or any special occasion.
Nutrition
- Serving Size: 1 slice (approx. 1/15th of cake)
- Calories: 350
- Sugar: 38g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0.2g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
