If you’re a fan of luscious, minty chocolate desserts that almost melt in your mouth, then you’re going to absolutely love this Mint Chocolate Poke Cake Recipe. It’s one of those show-stopping treats that’s surprisingly easy to make and perfect for sharing with family or friends. I remember the first time I made this cake—it quickly became a favorite at every gathering. You have to try it because the combination of that rich hot fudge and cool minty whipped cream topping is just irresistible!
Why You’ll Love This Recipe
- Effortless Yet Impressive: You’re basically enhancing a cake mix into a minty chocolate masterpiece with minimal fuss.
- Mint-Chocolate Magic: The blend of hot fudge and mint whipped topping makes each bite fresh and decadent.
- Crowd-Pleaser: My family and friends swear by this dessert for holidays and parties—it never lasts long!
- Make-Ahead Friendly: Chill it well and your flavors meld together beautifully, so it’s great for prepping in advance.
Ingredients You’ll Need
The magic behind this Mint Chocolate Poke Cake Recipe lies in ingredients that work harmoniously: rich chocolate cake, creamy cool whip, and the unmistakable mint flavor that comes from both extract and mint candies. When shopping, be sure to grab quality hot fudge and fresh cool whip to get the best texture and flavor.
- Chocolate cake mix: I like using a classic devil’s food mix for that intense chocolate base.
- Eggs, oil/butter, water: Follow the box instructions exactly for the batter to turn out perfectly moist.
- Hot fudge: Go for a good-quality jar—you want it gooey enough to seep into the cake holes but not too runny.
- Sweetened condensed milk: This adds luscious sweetness and helps fill the poke holes beautifully.
- Mint extract: Divided so you get mint flavor layers—feel free to adjust, but don’t skip it!
- Cool whip: For that fluffy, creamy topping; folding in mint and food coloring makes it festive and fresh.
- Green food coloring: Optional but I love the pretty tint—it cues everyone that mint is in the house.
- Chopped Andes mints or Andes mint chips: Those little chunks add crunch and peppermint chocolate bursts.
Variations
I’m all for making this Mint Chocolate Poke Cake Recipe your own! Whether you’re avoiding certain ingredients or just want to add a personal twist, there are plenty of ways to customize it.
- Dairy-Free Variation: I once swapped cool whip for coconut whipped cream and used a dairy-free chocolate sauce—still delicious and perfect if you’re vegan or lactose-intolerant.
- Extra Minty Kick: For a bolder flavor, I sometimes add a sprinkle of crushed peppermint candies on top just before serving for extra crunch and aroma.
- Chocolate Layer Swap: Feel like a twist? Use a chocolate fudge brownie mix instead of cake mix for a denser base that’s insanely rich.
- Festive Food Coloring: In holiday seasons, I alternate green and red food coloring to match the vibe—or skip it altogether for natural look.
How to Make Mint Chocolate Poke Cake Recipe
Step 1: Prep and Bake Your Cake
Start by preheating your oven to 350°F—this is key for a perfectly baked cake. Mix your chocolate cake batter exactly as the box directs, using the eggs, oil or butter, and water. Pour it into a greased 9×13 pan and bake as instructed, usually around 30 minutes. I like to keep an eye on it starting at 25 minutes—the surface should spring back lightly when touched but still be moist.
Step 2: Poke Those Holes (The Magic Part!)
Once the cake cools for about 5 minutes—just warm, not hot—grab a wooden spoon handle, a fork, or a knife and poke holes all over. This step is what makes the poke cake so special because it allows that fudge mixture to sink in and keep the cake super moist.
Step 3: Make and Pour the Minty Fudge Mixture
In a small bowl, mix the hot fudge, sweetened condensed milk, and half the mint extract. This combination creates a rich, mint-infused sauce. Pour evenly over the cake, making sure you fill all the holes. Use a spatula to spread it evenly to cover the surface. Refrigerate this covered for at least an hour—this rest helps the flavors marry beautifully.
Step 4: Fold and Spread the Mint Whipped Topping
Next, take the cool whip and gently fold in the remaining mint extract and green food coloring until you get a nice pale green color. The folding is important—you want it mixed but still fluffy, not deflated. Spread this creamy topping evenly over your chilled cake, then sprinkle the chopped Andes mints right on top for that signature crunch and chocolate-mint pop. Pop it back in the fridge for at least 2 hours before serving.
Pro Tips for Making Mint Chocolate Poke Cake Recipe
- Don’t Overbake the Cake: Keeping your cake slightly underbaked ensures it stays moist and soaks up the fudge mixture perfectly.
- Use Room Temperature Ingredients: I learned that when eggs and other ingredients aren’t cold, the batter mixes better — resulting in a fluffier cake.
- Distribute Fudge Mixture Evenly: Pour it slowly and use a spatula to really push it into the poke holes for even sweetness and moisture.
- Chill Well: Don’t rush serving—letting it chill at least a couple of hours develops that signature poke cake texture and flavor fusion.
How to Serve Mint Chocolate Poke Cake Recipe
Garnishes
I usually keep it simple with chopped Andes mints for crunch and a hint of extra peppermint chocolate on top. Sometimes I add fresh mint leaves for a fresh look and a little extra aroma. If you want to get fancy, a dusting of cocoa powder or shaved dark chocolate over the green whipped topping looks amazing.
Side Dishes
This cake is a decadent treat by itself, but if you want to balance it out, I recommend serving it with a small cup of fresh berries or a light peppermint tea. The berries add a tangy contrast and the tea helps cut through the sweetness, making each bite feel bright and refreshing.
Creative Ways to Present
For parties, I love cutting the poke cake into fun shapes using cookie cutters or serving it in clear cups layered with extra whipped cream and crushed mint candies. It’s also a hit when sliced thick and drizzled with extra chocolate sauce right before serving—makes everyone feel extra spoiled.
Make Ahead and Storage
Storing Leftovers
Leftover mint chocolate poke cake stores beautifully in the fridge. I cover it tightly with plastic wrap or use a cake keeper and it stays fresh and moist for up to 4 days. I’ve noticed the flavors actually deepen overnight, so it can taste even better the next day.
Freezing
I’ve frozen this cake once or twice by wrapping portions in foil and then placing them in freezer-safe containers. While the texture after thawing isn’t quite as light and fluffy, it still tastes fabulous—just thaw in the fridge overnight before serving.
Reheating
I typically enjoy this cake chilled, but if you prefer a slightly warmer slice, I gently reheat small portions in the microwave for about 10-15 seconds. Be careful not to melt the whipped topping—just enough to soften the chocolate layers. Trust me, even a little warm, it’s delightful.
FAQs
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Can I make this Mint Chocolate Poke Cake Recipe from scratch without a cake mix?
Absolutely! You can use your favorite homemade chocolate cake recipe instead of the box mix. Just make sure it’s moist and sturdy enough to hold up to the poke and fudge mixture. The results will still be fantastic, though it may take a bit longer to prepare.
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What if I don’t have Andes mints—can I use another candy?
Yes! While Andes mints add that classic mint-chocolate crunch, you can substitute with peppermint bark, crushed peppermint candies, or even chocolate chips mixed with a tiny dash of mint extract. Just make sure whatever you use isn’t too soft or it might get soggy on top.
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Is there a way to make this Mint Chocolate Poke Cake Recipe less sweet?
If you find it a bit too sweet, try reducing the sweetened condensed milk slightly or use a less sugary hot fudge. Another trick is pairing slices with unsweetened whipped cream or fresh berries to balance the sweetness.
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How long should this cake be refrigerated before serving?
For the best texture and flavor, refrigerate for at least 2 hours after adding the whipped topping. The longer it chills (up to overnight), the more the flavors meld and the cake becomes luscious and moist.
Final Thoughts
I absolutely love how this Mint Chocolate Poke Cake Recipe turns out every single time. It’s rich yet light, flashy yet simple, and that combination of warm chocolate fudge and cool mint whipped cream is basically magic. I’ve brought it to potlucks, celebrated birthdays with it, and even made it just for a cozy night at home. I can’t recommend giving this recipe a try enough—once you do, it might just become your go-to dessert for any occasion. Grab your ingredients, follow these steps, and treat yourself and your loved ones to something truly special!
Print
Mint Chocolate Poke Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes plus chilling time
- Yield: 15 to 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A rich and indulgent Mint Chocolate Poke Cake that combines a moist chocolate cake with a mint-infused hot fudge and sweetened condensed milk mixture. Topped with a mint-flavored whipped cream and sprinkled with chopped Andes mints, this dessert offers a refreshing and decadent mint chocolate experience perfect for parties or any special occasion.
Ingredients
Cake
- 1 chocolate cake mix (including 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 Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cake.
- Bake Cake: Prepare the chocolate cake mix according to the instructions on the box, including eggs, oil or butter, and water. Pour the batter into a 9×13 inch baking pan and bake as directed, typically around 30 minutes or until a toothpick inserted comes out clean.
- Cool Slightly: Allow the baked cake to cool for about 5 minutes once removed from the oven, making it easier and safer to handle for the next step.
- Make Holes: Use the bottom of a wooden spoon, a knife, or a fork to poke holes all over the surface of the warm cake. This will allow the filling to seep in and create the poke cake texture.
- Prepare Filling: In a small bowl, combine the hot fudge, sweetened condensed milk, and half (1/2 tsp) of the mint extract, mixing well until smooth and combined.
- Add Filling: Pour the hot fudge mixture evenly over the cake, using a spatula or spoon to spread it across the top and allow it to seep into the holes.
- Chill Cake: Cover the cake with plastic wrap or foil and place it in the refrigerator to chill for at least 1 hour, letting the flavors meld and the filling set.
- Prepare Topping: In a bowl, fold together the Cool Whip, the remaining 1/2 tsp mint extract, and 3-4 drops of green food coloring until evenly mixed and minty green in color.
- Add Topping: Spread the mint-flavored Cool Whip evenly over the chilled cake surface as a creamy topping layer.
- Garnish and Final Chill: Sprinkle the chopped Andes mints or Andes mint chips over the whipped topping to add texture and extra mint chocolate flavor. Chill the cake for an additional 2 to 4 hours or longer to fully set before serving.
- Serve: Cut the cake into 15 to 18 pieces and serve chilled for the best texture and flavor experience.
Notes
- This mint chocolate poke cake is a delightful dessert combining a cake mix with a luscious minty hot fudge caramel filling.
- The mint flavor is infused both in the filling and the whipped topping, providing a refreshing twist on chocolate.
- Using chopped Andes mints adds a pleasant crunch and intensified mint chocolate taste.
- Chilling is crucial to allow the filling to absorb fully and the flavors to meld together.
- Perfect for serving a crowd due to its generous yield of 15 to 18 servings.
Nutrition
- Serving Size: 1 slice (1/18th of cake)
- Calories: 350
- Sugar: 30g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
