Mint Chocolate Poke Cake delivers a dessert that’s rich, creamy, and packed with frosty flavor. Andes Mints and fresh mint-flavored whipped cream make this cake a mint-chocolate lover’s dream come true.
If you’ve never made a poke cake, make this the one you try. It’s incredibly easy to make and the flavor is rich and decadent. The “poke” in the name refers to poking holes in the baked cake to help toppings such as hot fudge soak deep into the cake.
For this mint chocolate version, I used Andes mints and chips for maximum flavor. If you love mint and chocolate together, you might enjoy my Peppermint Chocolate Cheesecake, too. And if you’re craving a frosty mint treat for hot summer days, try this No Churn Mint Chocolate Chip Ice Cream.
Why You’ll Love Mint Chocolate Poke Cake
- It’s quick and easy to prepare, and only takes 20-25 minutes to bake.
- It’s great for busy schedules. For your next planned event or busy day, make this cake ahead of time and store it in the fridge to have an easy dessert on the ready.
- The hot fudge and pudding fillings create an irresistibly rich, gooey texture.
- The chopped Andes Mints on top add visual appeal, a bit of crunch, and extra pops of minty flavor.
- Need to serve a crowd? This is the perfect 9×13-inch cake to bring to big gatherings without too much fuss. You can also use a disposable pan for outdoor events.
What You’ll Need
Be sure to scroll down to the recipe card to get the measurements and full instructions!
- Chocolate Cake Mix – Boxed cake mix makes this recipe foolproof. Hang on to the box for your cake’s specific instructions and ingredients.
- Hot Fudge – Use a 12.8-oz jar of your favorite brand of hot fudge, such as Smucker’s.
- Andes Mint Baking Chips – Look for Andes Creme de Menthe Baking Chips.
- Instant Chocolate Pudding Mix – This creates a rich and creamy layer between the cake and whipped topping.
- Milk – This combines with the pudding mix for the creamy filling.
- Heavy Whipping Cream – Fresh heavy cream makes the best whipped topping.
- Sugar – Sweetens the whipped cream topping.
- Mint Extract – Flavors the whipped topping.
- Green Food Coloring – Optional for adding a greenish hue to the whipped cream.
- Andes Mint Candies – These are the final toppings on the cake, adding mint-chocolate flavor and crunch.
How To Make Mint Chocolate Poke Cake
- Bake the cake. Prepare the cake per package instructions. Pour the batter into your prepared dish and bake for 20-25 minutes, or until a tester comes out clean.
- Poke holes in the cake. Remove the cake and poke holes all over its surface.
- Heat and add the hot fudge. Heat the hot fudge for 30 seconds, until smooth. Pour it over the cake immediately, then sprinkle the mint chips over the top. Let cool completely.
- Mix and add the pudding mix, then chill. In a bowl, mix the pudding mix and milk for 2 minutes. Pour it over the cake, then refrigerate for 1 hour.
- Make the whipped cream. Whip the heavy cream to soft peaks. Slowly add the sugar and mint extract. Beat to stiff peaks, then stir in the food coloring if using.
- Decorate and refrigerate. Spread the whipped topping over the cake. Sprinkle with the chopped candies, then store it in the fridge.
Recipe Tips & Variations
- Don’t forget the “added ingredients” for your boxed cake mix. Cake mix will usually require an egg or two and some vegetable oil to make, so include them as you’re getting your ingredients together.
- Allow enough time for cooling and setting. To make sure the layers are set up properly, let the cake cool completely before adding the other toppings. Also, factor in the extra hour the pudding layer will need to set up in the fridge.
- Take care with the mint extract. Mint extract adds a refreshing flavor, but be careful not to add too much, as it can be overpowering. Start with 1/2 tsp or less and adjust to taste.
- Add a mint garnish. If you have fresh mint available, place a couple of leaves on each slice of cake just before serving.
- Make it a plain chocolate poke cake. Not a fan of Mint? Try regular chocolate chips and a dark chocolate bar instead of Andes mint chocolate. In addition, leave out the mint extract and food coloring from the whipped cream for a simple (but still decadent) chocolate poke cake.
If you don’t have a 13×9 inch baking dish, you can use two round cake pans and adjust the baking time accordingly. You’ll also want to evenly distribute all the toppings between the two cakes. You won’t stack it like a traditional layer cake though.
You can make this cake up to 1 day in advance. For the freshest and lightest whipped cream topping, wait to make the whipped cream until you’re ready to serve it.
Storing Poke Cakes
- Room Temperature – When serving this cake, it can be left out at room temperature for up to 2 hours.
- Refrigerate – Because the whipped topping doesn’t last long, it’s best to store this cake in the fridge. Cover it with plastic wrap or place it in an airtight container to keep it fresh. It will last for 3-5 days in the fridge.
More Tasty Dessert Recipes
- Frosted Churro Cookies
- Peanut Butter Chocolate Chip Bars
- Strawberry Lemonade Bars
- Banana Cream Pie
- Cake Mix Brownies
- Cream Cheese Chocolate Chip Cookies
- 1 chocolate cake mix, (including the ingredients on the box)
- 1 (12.8 oz) jar of hot fudge
- 1 cup Andes mint baking chips
- 1 (3.9 oz) package instant chocolate pudding mix
- 2 cups milk
- 2 cups heavy whipping cream
- 1/3 cup sugar
- 1/2 teaspoon mint extract
- green food coloring, (optional)
- 1 cup andes mint chopped candies
- Preheat oven to 350º F. Grease and flour a 13x9 inch baking dish.
- Prepare cake per the package instructions. Pour into prepared dish and bake for 20-25 minutes, until a tester comes out clean.
- Remove from the oven let cool for 5 minutes.
- Using the back of a wooden spoon or a skewer poke holes all over the top of the cake.
- Heat the hot fudge for 30 seconds, until it is relatively smooth and pourable. Pour over the cake while hot.
- Sprinkle mint baking chips over the top. Let cool completely.
- In a bowl mix together pudding mix and 2 cups of milk for 2 minutes. Pour over cooled cake. Place in fridge and let stand for about an hour.
- Whip heavy cream to soft peaks. Slowly add sugar and mint extract. Beat until stiff peaks. Add food coloring, if using, and stir until combined.
- Spread whipped topping over the top of the cake. Sprinkle with chopped candies.
- Store in the fridge.
Amount Per Serving Calories 224Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 29mgSodium 72mgCarbohydrates 32gFiber 0gSugar 21gProtein 2g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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