Mint Chocolate Poke Cake Recipe
If you want to wow your friends and family with a dessert that looks impressive but is easy to whip up, this Mint Chocolate Poke Cake is for you. Each forkful dives into layers of rich chocolate cake, cool peppermint cream, and fluffy whipped topping, all crowned with chocolate chips or Andes mint pieces. This stunning treat tastes just as fabulous as it looks, with the perfect balance of refreshing mint and deep cocoa. It’s a guaranteed crowd-pleaser, whether you’re hosting a holiday dinner, a birthday bash, or simply indulging in a sweet craving at home.
Ingredients You’ll Need
One of the reasons I adore this Mint Chocolate Poke Cake is that it’s made with straightforward ingredients that deliver big on flavor. Each component works its magic to create luscious layers, adding moistness, color, and that unforgettable minty finish.
- Chocolate cake mix: The foundation! Use your favorite brand and prepare as directed for a tender, chocolatey base that soaks up all the good stuff.
- Sweetened condensed milk: This seeps into the poked cake, infusing every nook with creamy richness and keeping the cake extra moist.
- Peppermint extract: The star flavor—cool and invigorating; be sure to use peppermint (not spearmint) for classic mint chocolate flavor.
- Green food coloring (optional): For a playful pop of minty green that makes every slice irresistible.
- Instant chocolate pudding mix: Adds a silky, extra-chocolatey layer and makes the cake feel super decadent.
- Cold milk: Used to whip up the pudding layer for a light, airy texture.
- Whipped topping: Dreamy and cloud-like, it ties everything together and balances the richness below.
- Mini chocolate chips or chopped Andes mints: Sprinkled on top for a finishing touch of crunch and a double dose of chocolate-mint bliss.
How to Make Mint Chocolate Poke Cake
Step 1: Bake the Chocolate Cake
Preheat your oven to 350°F (175°C), and make sure your 9×13-inch baking dish is well greased or lined with non-stick spray. Prepare the chocolate cake batter as directed on the box, then pour it into your dish and bake according to package directions. The aroma of chocolate filling your kitchen is just the start of this wonderful dessert journey!
Step 2: Poke the Cake
Once your cake is baked, let it cool for about 10 minutes—just enough so it’s safe to handle, but still warm. Using the handle of a wooden spoon (or anything round and sturdy), poke holes all across the surface of the cake. These will soon be filled with sweet minty goodness.
Step 3: Add Peppermint Cream
In a small bowl, mix together the sweetened condensed milk, peppermint extract, and a few drops of green food coloring if you like that festive, eye-catching mint shade. Pour this mixture slowly and evenly over the warm cake, allowing it to seep into all those poked holes. Watch as the cake soaks up the creamy mint delight!
Step 4: Layer the Chocolate Pudding
Mix the instant chocolate pudding with cold milk and whisk until thick—about 2 minutes. Pour and spread this silky pudding over the entire cake surface, making sure it’s evenly distributed. This step adds a delectable chocolate layer that clings to every bite.
Step 5: Chill and Top
Refrigerate the cake for at least an hour to let the layers set–the longer it chills, the more flavorful and cohesive the layers become. Once chilled, gently smooth the thawed whipped topping over the cake. For a final burst of texture and chocolate-mint flair, sprinkle mini chocolate chips or chopped Andes mints generously over the top.
How to Serve Mint Chocolate Poke Cake
Garnishes
This cake is already a showstopper, but a few elegant garnishes can take it to the next level. I love scattering extra chopped Andes mints or mini chocolate chips over the whipped topping. A sprig of fresh mint or a dusting of cocoa powder adds a lovely finish as well, making the colors pop beautifully.
Side Dishes
Balance the cool, rich flavors of Mint Chocolate Poke Cake with a lighter side, like a scoop of vanilla or mint chip ice cream. A cup of strong coffee or a simple berry salad on the side also pairs deliciously, cutting through the richness and refreshing your palate between bites.
Creative Ways to Present
If you’re serving at a party, try slicing the cake into neat squares and nestling each piece into colorful cupcake liners. For a special treat, layer bite-sized cubes of the cake into clear dessert cups for an elegant trifle vibe. Or, top each slice with a drizzle of chocolate sauce and an extra mint leaf for a restaurant-worthy dessert plate.
Make Ahead and Storage
Storing Leftovers
This cake stores beautifully. Cover your Mint Chocolate Poke Cake tightly with plastic wrap or foil and refrigerate for up to 4 days. The flavors meld together even more over time, making every leftover bite more delicious than the last.
Freezing
If you want to freeze the cake, do so before adding the whipped topping and garnishes. Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge, add the topping and chocolate chips just before serving for best texture and freshness.
Reheating
Poke cakes are meant to be enjoyed cold or at room temperature, so reheating isn’t generally recommended. If you prefer a slightly warmer bite, allow your slice to sit at room temp for about 30 minutes before enjoying.
FAQs
Can I make Mint Chocolate Poke Cake gluten-free?
Absolutely! Just substitute a gluten-free chocolate cake mix for the regular one and double-check that the pudding mix and other add-ins are also gluten-free. The rest of the process is exactly the same, so everyone gets to indulge.
Can I use homemade chocolate cake instead of a mix?
Yes, you can totally use your favorite homemade chocolate cake recipe as the base for Mint Chocolate Poke Cake. Just bake it in a 9×13-inch pan and follow the poking-and-layering steps as outlined. It’s a wonderful way to add your personal touch!
How do I make the mint flavor stronger or milder?
To ramp up the mint, add an extra ¼ teaspoon of peppermint extract to the condensed milk or even stir a few drops into the whipped topping. For a gentler mint flavor, use a scant ½ teaspoon and taste as you go, adjusting to your preference.
What if I don’t have green food coloring?
The green food coloring is purely optional and just adds visual appeal. Your cake will still taste amazing with or without it, so feel free to skip it or swap in a natural dye if you prefer.
Is it possible to make Mint Chocolate Poke Cake ahead for a party?
It sure is! In fact, I recommend making it a day in advance. This gives all the flavors time to meld and the layers to set, resulting in an even more delicious and sliceable dessert when you’re ready to serve.
Final Thoughts
If you’ve never tried making a Mint Chocolate Poke Cake before, now is the time! Every bite is a cool, chocolatey delight with punchy mint and creamy bliss—it’s sure to become a requested favorite at all your gatherings. I can’t wait for you to taste the magic in every layer; enjoy every slice and happy baking!
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Mint Chocolate Poke Cake Recipe
- Total Time: 1 hour 50 minutes (includes chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the refreshing flavor combination of mint and chocolate with this delightful Mint Chocolate Poke Cake. A moist chocolate cake infused with peppermint, soaked in sweetened condensed milk, topped with creamy chocolate pudding, and finished with a fluffy whipped topping and chocolate chips. It’s the perfect treat for any occasion!
Ingredients
For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on box: eggs, oil, water)
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon peppermint extract
- 1/2 teaspoon green food coloring (optional)
For the Pudding Layer:
- 1 box (3.4 oz) instant chocolate pudding mix
- 2 cups cold milk
For Topping:
- 1 container (8 oz) whipped topping, thawed
- 1/2 cup mini chocolate chips or chopped Andes mints
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish.
- Bake the Cake: Prepare and bake the chocolate cake according to package instructions. Cool for 10 minutes.
- Poke Holes: Using the handle of a wooden spoon, poke holes all over the cake.
- Make Filling: Mix sweetened condensed milk with peppermint extract and food coloring. Pour over cake.
- Prepare Pudding: Whisk pudding mix with cold milk until thickened. Spread over the cake.
- Chill: Refrigerate for at least 1 hour.
- Add Topping: Spread whipped topping over the pudding layer. Sprinkle with chocolate chips or mints.
- Serve: Keep refrigerated until ready to serve.
Notes
- For a stronger mint flavor, add peppermint extract to the whipped topping.
- This cake tastes better the next day once flavors have melded.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 360mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
