If you’re ready to make a dessert that’s the absolute life of every party, then Mint Chocolate Poke Cake is about to become your new obsession. This cake checks all the boxes: rich and fudgy chocolate, a cool pop of mint, creamy layers, and a showstopping look—especially when you add that touch of green! It’s a crowd-pleaser that comes together with easy pantry staples and never fails to get rave reviews from friends and family. Whether it’s a holiday get-together, a spring birthday, or just a Tuesday night with a craving, this Mint Chocolate Poke Cake brings fun, flavor, and a bit of magic to the table.

Mint Chocolate Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how just a handful of simple ingredients combine for such a spectacular treat. Every item plays a special role, building the cake’s flavor, texture, or that irresistible minty-chocolatey color pop!

Chocolate cake mix: The quick foundation—soft, rich, and ready to soak up all that dreamy minty filling.
Eggs, oil, water: Essential for bringing the cake mix to life; check your box for exact amounts.
Sweetened condensed milk: This creates the signature moist, gooey goodness poke cakes are famous for.
Peppermint extract: Delivers that bright, refreshing mint flavor; adjust to your taste for more or less zing.
Green food coloring (optional): Just a drop or two amps up the visual drama—perfect for holidays or a playful look.
Instant chocolate pudding mix: Adds creamy chocolate layers and ensures every bite is decadently rich.
Cold milk: Whisks up the pudding to thick perfection; don’t use plant-based milk here, as some won’t set properly.
Whipped topping: A fluffy, light finishing touch that balances out the chocolate and mint layers.
Mini chocolate chips or chopped Andes mints: For that crave-worthy crunch and extra chocolate-mint flair.
Fresh mint leaves (optional): Elevates the look and gives an extra fresh burst if you really love mint.

How to Make Mint Chocolate Poke Cake

Step 1: Bake the Chocolate Cake

Start by preheating your oven to 350°F. Grab your favorite 9×13-inch baking dish and give it a quick spritz with non-stick spray. Prepare the chocolate cake mix according to the box instructions, mixing in the eggs, water, and oil. Pour the silky batter into your prepared pan and bake until it’s puffed and fragrant. Once done, let the cake cool for about 10 minutes—just enough so it’s still a little warm, which helps the fillings seep in beautifully.

Step 2: Poke & Soak

Now for the fun part that makes a Mint Chocolate Poke Cake unforgettable! Take the handle of a wooden spoon and poke holes all over the cake, spacing them about an inch apart. In a medium bowl, stir the sweetened condensed milk with your peppermint extract and a few drops of green food coloring if you want that classic mint hue. Gently pour this minty concoction evenly over the cake, letting it drip into every nook and cranny for maximum flavor.

Step 3: Add the Pudding Layer

While your cake soaks up all that minty goodness, prepare the chocolate pudding layer. In a separate bowl, whisk together the instant pudding mix and cold milk for a good 2 minutes, until thick and creamy. Let it set for five minutes so it’s extra luscious, then spread it right over the cake, sealing all those holes and locking in even more moisture and rich flavor.

Step 4: Chill and Top

Patience makes perfect here! Slide the cake into the refrigerator and let it chill for at least one hour. This gives everything time to meld. When you’re ready to serve, slather on the fluffy whipped topping, then sprinkle the surface generously with mini chocolate chips or chopped Andes mints. If you’re feeling fancy, top with a few fresh mint leaves for the perfect finishing touch.

How to Serve Mint Chocolate Poke Cake

Garnishes

For that wow factor, sprinkle extra chopped Andes mints or a handful of mini chocolate chips just before serving. Fresh mint leaves are always a hit—they add a pop of color and a refreshing aroma that sets the scene for the minty goodness inside. A light dusting of cocoa powder, or even a dollop of extra whipped topping, can take things over the top if you want to make your Mint Chocolate Poke Cake extra-special.

Side Dishes

This cake is a star all on its own, but if you’d like to round out your dessert table, consider pairing slices with a scoop of vanilla ice cream or a drizzle of simple chocolate sauce. For a light, elegant touch, a platter of fresh berries (raspberries pair wonderfully with chocolate and mint) brings a colorful contrast and a bit of tangy brightness to every bite.

Creative Ways to Present

Have fun with how you serve your Mint Chocolate Poke Cake! Try cutting the cake into neat squares for party platters and topping each with a piped swirl of whipped topping and a mint leaf. Or serve individual slices in small mason jars for a portable, picnic-friendly treat. If you’re celebrating a holiday, use themed sprinkles or colored chocolate chips for a festive touch that makes this dessert a true showstopper.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though I’ll bet slices disappear fast!), cover the pan tightly with plastic wrap or transfer pieces to an airtight container. Store in the refrigerator where it will stay gloriously moist and tasty for up to four days. The flavors often deepen on the second day—so go ahead and savor that extra piece!

Freezing

This Mint Chocolate Poke Cake freezes beautifully, making it an ideal make-ahead dessert for busy holidays or celebrations. Just wrap slices tightly in plastic wrap and foil, or place them in freezer-safe containers. Freeze for up to three months, and thaw overnight in the fridge for best texture and flavor.

Reheating

No need to reheat this treat—its cool, creamy layers are meant to be enjoyed straight from the fridge! If you’ve frozen portions, simply thaw them in the refrigerator before serving. Bonus tip: add a dollop of freshly whipped cream or an extra mint leaf right before serving for a fresh touch.

FAQs

What’s the best way to poke holes in the cake?

Use the rounded handle of a wooden spoon for evenly spaced, generously sized holes that let the mint filling soak deep into the cake. Don’t be shy; more holes mean more flavor!

Can I use homemade chocolate cake instead of a boxed mix?

Absolutely! Your favorite homemade chocolate cake recipe works perfectly, as long as you use a 9×13-inch pan. The key with a Mint Chocolate Poke Cake is the moist, classic chocolate crumb—so bake what you love.

Is green food coloring necessary?

Nope, it’s just for fun and a hint of drama. The cake tastes just as heavenly without it, but a drop or two gives the cake that unmistakable minty color pop, especially for holidays or themed parties.

Can I make this Mint Chocolate Poke Cake ahead of time?

Yes—in fact, it’s even better after chilling a few hours or overnight! The flavors meld together and the cake gets even moister. Prepare according to the instructions, then keep covered in the fridge until ready to serve.

What can I substitute for peppermint extract?

Peppermint extract gives the purest mint flavor, but you can use spearmint extract for a milder twist, or even a splash of crème de menthe liqueur if serving adults. Just taste and adjust the amount to your preference.

Final Thoughts

Mint Chocolate Poke Cake is pure dessert joy: simple to make, wildly impressive, and guaranteed to draw smiles with every bite. Whether you’re a lifelong chocolate-mint fan or just want to try something new for your next party, I absolutely encourage you to dive in and let this treat steal the show. Trust me—you’ll want this cake on repeat all year long!

Mint Chocolate Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

Author: admin
Total Time: 1 hour 50 minutes (including chilling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the refreshing combination of mint and chocolate with this delightful Mint Chocolate Poke Cake. A moist chocolate cake infused with minty sweetness, creamy pudding, and fluffy whipped topping, all topped with a sprinkle of chocolate chips and fresh mint leaves. This easy-to-make dessert is perfect for any occasion.

Ingredients

Scale

For the Cake:

1 box chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)

For the Filling:

1 can (14 ounces) sweetened condensed milk
1/2 teaspoon peppermint extract
Green food coloring (optional)

For the Pudding Layer:

1 package (3.9 ounces) instant chocolate pudding mix
2 cups cold milk

For Topping:

1 1/2 cups whipped topping (such as Cool Whip)
1/2 cup mini chocolate chips or chopped Andes mints
Fresh mint leaves for garnish (optional)

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Instructions

Preheat the oven and prepare the baking dish: Preheat the oven to 350°F and prepare a 9×13-inch baking dish with non-stick spray.
Bake the cake: Prepare and bake the chocolate cake according to the package instructions. Once baked, let it cool for 10 minutes.
Prepare the filling: Mix sweetened condensed milk with peppermint extract and food coloring if desired. Pour over the cake, ensuring it fills the holes.
Make the pudding: Whisk pudding mix and milk together, let it thicken, then spread it over the cake.
Chill and top: Chill the cake for 1 hour. Spread whipped topping over the pudding layer, sprinkle with chocolate chips/mints, and garnish with mint leaves.