Mint Chocolate Poke Cake Recipe

If you’re looking to wow at your next gathering or indulge in a little after-dinner decadence, the Mint Chocolate Poke Cake is your sweet ticket to dessert bliss. Imagine rich chocolate cake infused with a cool peppermint-milk drizzle, layered with silky chocolate pudding, then finished with a cloud of whipped topping and a shower of Andes mints or chocolate chips. Every bite feels like a celebration—fun, festive, and downright delicious! It’s easy to make, can be prepared ahead, and showcases that magical chocolate-mint combo everyone loves at the holidays (or any day, really). Let’s get this showstopper on your table!

this Recipe

Ingredients You’ll Need

This Mint Chocolate Poke Cake is built from a handful of simple ingredients, each carefully chosen to create a crave-worthy dessert. Every component plays a part—adding flavor, moisture, creaminess, or a fun pop of color!

• Chocolate cake mix: The base of the cake, making things easy and ensuring a rich, chocolatey crumb every time.
• Eggs, oil, and water: Essential for bringing the cake mix to life—use exactly what your box calls for.
• Sweetened condensed milk: The star for soaking into the cake’s holes, creating luscious, melt-in-your-mouth layers.
• Peppermint extract: All the minty charm without overpowering the chocolate—taste and adjust to your preferences.
• Instant chocolate pudding mix: For that ultra-creamy, indulgent layer right on top of the soaked cake.
• Cold milk: Needed to set the pudding—whole milk makes it extra creamy, but any kind works in a pinch.
• Whipped topping (thawed): Fluffy, sweet, and the perfect finish—stabilized so it holds up on the cake for days.
• Green food coloring (optional): Adds a playful minty hint of color to the filling—great for a festive look!
• Mini chocolate chips or chopped Andes mints: The cherry on top…well, the chocolate on top! Go for either, or both.

How to Make Mint Chocolate Poke Cake

Step 1: Prep and Bake the Chocolate Cake

Start by preheating your oven to 350°F (175°C), then grease or spray your trusty 9×13-inch baking dish. Whip up the chocolate cake batter according to the package instructions—don’t forget the eggs, oil, and water called for on the box. Pour the batter into your prepared pan and bake as directed. Once the cake is beautifully risen and a toothpick comes out clean, let it cool in the pan for about 10 minutes (this is the perfect window for mixing up your minty filling!).

Step 2: Poke and Soak

With your cake still warm, grab the handle of a wooden spoon (or something similar) and poke holes all over the surface, going about two-thirds of the way down. You want plenty of nooks and crannies for that delicious filling! In a small bowl, combine the sweetened condensed milk, peppermint extract, and green food coloring if you’re using it. Slowly pour this mixture over the cake, making sure it seeps into every hole for maximum minty-moistness.

Step 3: Whip Up and Layer the Pudding

In another bowl, whisk together the instant chocolate pudding mix and the cold milk for about two minutes, until thickened but still spreadable. Now, gently spread this creamy pudding evenly over the surface of the cake, sealing in all that minty moisture in every bite.

Step 4: Chill and Top

Slide your cake into the fridge and let it chill for at least one hour; this allows all the flavors and textures to set up nicely. When it’s time to serve, spread the thawed whipped topping over the pudding layer, creating a billowy, snowy blanket. Finally, sprinkle the top with a generous handful of mini chocolate chips or chopped Andes mints for the finishing touch. Your Mint Chocolate Poke Cake is ready to shine!

How to Serve Mint Chocolate Poke Cake

Garnishes

This cake loves to play dress-up! Try an extra scattering of chopped Andes mints, a few fresh mint leaves, or even a drizzle of chocolate syrup. If you want a little more sparkle, green sugar sprinkles tie in that minty vibe while catching the light beautifully.

Side Dishes

For a light, lovely pairing, serve up fresh strawberries or raspberries alongside each slice—the tartness is a dreamy match for the cake’s richness. A scoop of vanilla or mint chocolate chip ice cream also turns this dessert into an all-out celebration.

Creative Ways to Present

If you’re serving at a party, transform this Mint Chocolate Poke Cake into bite-sized treats by cutting into cubes and placing them in cupcake wrappers. Or, layer squares into parfait glasses for stunning, grab-and-go dessert jars. Even a simple sheet cake looks instantly chic on a cake stand with a swirl of extra whipped topping!

Make Ahead and Storage

Storing Leftovers

Pop any leftover Mint Chocolate Poke Cake in an airtight container or wrap the pan tightly with plastic wrap. It stays wonderfully fresh and moist in the fridge for up to 4 days—the flavors just keep getting better each day!

Freezing

Yes, you can freeze this cake! For best results, freeze before adding the whipped topping and garnishes. Wrap tightly and store up to 2 months. Thaw in the fridge overnight, then finish with whipped topping and chocolate chips or mints before serving.

Reheating

This is a dessert best enjoyed cold straight from the fridge, so no reheating required! If you’ve frozen your cake, let it thaw completely in the fridge before serving for the creamiest texture and flavor.

FAQs

Can I use homemade chocolate cake instead of box mix?

Absolutely! If you have a favorite homemade chocolate cake recipe, feel free to swap it in. Just be sure it’s baked in a 9×13-inch pan so the ratios and soaking process work perfectly.

Is there a way to make this Mint Chocolate Poke Cake more minty?

For an extra punch of mint, add a few drops of peppermint extract directly into the whipped topping or use mint chocolate chips for garnish. Just taste as you go—peppermint can quickly get strong!

Can I make this cake ahead of time?

Mint Chocolate Poke Cake actually tastes even better when made a day ahead—the flavors meld and every layer gets ultra-moist. Just wait until the day of serving to add the final whipped topping and garnishes for best texture.

What’s the best way to cut clean slices?

Use a large, sharp knife dipped in hot water and wiped dry between each slice. This helps glide through the layers neatly, giving you those picture-perfect squares.

Can I skip the green food coloring?

Of course! The food coloring is purely for looks. The cake will still taste delightfully minty and chocolatey without the green hue, so you can leave it out if you prefer to keep things au naturel.

Final Thoughts

This Mint Chocolate Poke Cake is seriously hard to resist—easy, eye-catching, and melt-in-your-mouth delicious. I can’t wait for you to try it and see just how many smiles it brings to your table. Trust me, this could become your new go-to crowd-pleaser for every occasion!

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