If you’re a fan of decadent, gooey desserts with a burst of refreshing flavor, you’re in for a real treat with this Mint Chocolate Poke Cake. Luscious chocolate cake is drenched with peppermint-infused sweetened condensed milk, swirled with silky chocolate pudding, and crowned with a dreamy, minty whipped topping—all finished with a sprinkle of chocolatey goodness. It’s a celebration of chocolate and mint in every forkful, and guaranteed to be a hit at any party or cozy night in.
Ingredients You’ll Need
What makes this Mint Chocolate Poke Cake so fantastically irresistible is its easy-to-find ingredients that work together to create layers of flavor and texture. Each component brings something special—from the richness of chocolate to the cool breeze of peppermint, so don’t skip a thing!
- Chocolate Cake Mix: The foundation of the cake, providing that moist, chocolatey base—use your favorite brand for best results.
- Eggs, Oil, and Water: These are the trusty companions your cake mix needs; follow box directions to get that perfect crumb.
- Sweetened Condensed Milk: This soaks into the cake, making each bite extra rich and fudgy.
- Peppermint Extract: Just a teaspoon transforms the cake into a cool, refreshing treat—don’t overdo it, a little goes a long way!
- Instant Chocolate Pudding Mix: Adds a creamy, thick layer of chocolate flavor that melds beautifully with the cake.
- Cold Milk: Essential for making the pudding layer—be sure it’s cold so the pudding thickens properly.
- Whipped Topping (thawed): The final, fluffy crown—choose your favorite whipped topping or whipped cream.
- Green Food Coloring (optional): Adds that classic minty green look to your cake, making it fun and festive.
- Mini Chocolate Chips or Chopped Andes Mints: Sprinkle on top for the perfect crunch and that irresistible mint chocolate finish.
How to Make Mint Chocolate Poke Cake
Step 1: Bake the Chocolate Cake
Preheat your oven to 350°F. Prepare the chocolate cake mix according to the instructions on the box, combining it with the eggs, oil, and water. Pour the batter into a greased 9×13-inch baking dish, smoothing it out with a spatula. Bake as directed on the box—usually about 25 to 30 minutes—until a toothpick inserted in the center comes out clean. Let your chocolate masterpiece cool for about 10 minutes, just enough time for the next delicious step.
Step 2: Poke and Fill
This is where the “poke” in Mint Chocolate Poke Cake comes to life! Using the handle of a wooden spoon (or something similar), poke holes all over the warm cake, spacing about an inch apart. In a small bowl, combine the sweetened condensed milk and peppermint extract. Slowly pour this minty mixture evenly over the entire cake, making sure it seeps deep into the holes for ultimate moistness and flavor.
Step 3: Add the Pudding Layer
Grab a clean bowl and whisk the instant chocolate pudding mix with 2 cups of cold milk for about 2 minutes, until it thickens into chocolatey goodness. Immediately spread the pudding evenly over the cake, using a spatula to press it gently into the poked holes and form a luscious second layer.
Step 4: Chill the Cake
Pop the cake into the fridge for at least 30 minutes. Chilling is key! This allows the pudding to set and all those minty-chocolate layers to meld together for the ultimate flavor experience.
Step 5: Minty Whipped Topping
If you love a touch of color, add a few drops of green food coloring to your thawed whipped topping and stir until it’s beautifully minty green. Evenly spread this fluffy layer over the chilled cake, covering every inch for extra creaminess.
Step 6: Top and Serve
The finishing touch: sprinkle a generous handful of mini chocolate chips or chopped Andes mints over the top. This adds crunch, extra chocolate, and just the right amount of mint. Your Mint Chocolate Poke Cake is now ready to refrigerate until you’re ready to wow your guests!
How to Serve Mint Chocolate Poke Cake
Garnishes
For a show-stopping finish, scatter an extra handful of mini chocolate chips or Andes mints over each slice just before serving. If you’re feeling fancy, add a sprig of fresh mint or a few chocolate curls on top—these simple touches make the presentation pop and add even more flavor.
Side Dishes
Since Mint Chocolate Poke Cake is wonderfully rich, pair it with something light and cool. A scoop of vanilla or mint chip ice cream is a classic choice. Alternatively, serve with a simple fresh fruit salad or a glass of icy cold milk to balance those luscious, minty chocolate layers.
Creative Ways to Present
Make your Mint Chocolate Poke Cake feel extra special by cutting it into cute individual squares and tucking them into colorful cupcake liners for parties. Or, serve family-style straight from the pan with a big spoon—everyone gets a generous helping of every layer! For holidays, add a dusting of powdered sugar or extra green sprinkles for a festive touch.
Make Ahead and Storage
Storing Leftovers
Tightly cover your cake with plastic wrap or foil and keep it in the refrigerator. Mint Chocolate Poke Cake actually gets better the next day, as the flavors continue to meld and the texture gets even more luscious. It’ll stay fresh for up to 4 days—if it lasts that long!
Freezing
To freeze, cut the cake into individual squares and wrap them in plastic, then foil. Pop the wrapped pieces in an airtight container or freezer bag, and freeze for up to 2 months. Thaw slices in the fridge overnight before serving for that same dreamy texture.
Reheating
Since this cake is best served chilled, there’s no need to reheat it. Just let it warm slightly at room temperature if you prefer, or dive right in straight from the fridge for the ultimate cool-and-creamy treat.
FAQs
Can I use homemade chocolate cake instead of a box mix?
Absolutely! If you’ve got a favorite homemade chocolate cake recipe, use it as the base for your Mint Chocolate Poke Cake. Just make sure to bake it in a 9×13-inch dish and allow it to cool slightly before poking and adding the layers.
Is there a way to make this cake gluten-free?
Yes! Simply use a gluten-free chocolate cake mix and double-check that your pudding and other ingredients are gluten-free. The results are just as delicious and everyone can get in on the mint chocolate fun.
Can I make this Mint Chocolate Poke Cake ahead for a party?
Definitely. In fact, making it a day ahead lets all the flavors blend together even more, so it tastes even better. Just keep it refrigerated until you’re ready to serve.
Can I swap the peppermint extract for mint extract?
You can! Mint extract will give the cake a different, slightly sweeter minty flavor profile. If you love classic mint chocolate chip ice cream, you’ll enjoy this twist in your Mint Chocolate Poke Cake.
What if I don’t have food coloring?
No worries at all! The food coloring is purely for looks. Your Mint Chocolate Poke Cake will taste just as wonderful without the green—promise!
Final Thoughts
If you’re looking for a dessert that’s fun to make, easy to share, and always a hit, you’ve just found it. This Mint Chocolate Poke Cake brings together all the best flavors and textures in a way that’s downright irresistible. Don’t wait for a special occasion—try it out soon and let the cool, chocolatey magic win you and your guests over!
Print
Mint Chocolate Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the refreshing combination of mint and chocolate with this delightful Mint Chocolate Poke Cake. A moist chocolate cake soaked in mint-infused condensed milk, topped with creamy pudding, whipped topping, and a sprinkle of chocolate chips. Perfect for any occasion!
Ingredients
For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
For the Filling:
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon peppermint extract
For the Topping:
- 1 (3.9-ounce) box instant chocolate pudding mix
- 2 cups cold milk
- 1 (8-ounce) tub whipped topping, thawed
- Green food coloring (optional)
- 1/2 cup mini chocolate chips or chopped Andes mints
Instructions
- Prepare the Cake: Preheat oven to 350°F and make the chocolate cake mix according to package instructions. Bake in a 9×13-inch dish.
- Poke Holes: Cool the cake and poke holes with a wooden spoon handle.
- Add Filling: Mix condensed milk with peppermint extract and pour over the cake.
- Prepare Topping: Mix pudding with milk, spread over the cake, and refrigerate.
- Finish: Top the chilled cake with green whipped topping, chocolate chips, and mints. Refrigerate until serving.
Notes
- Enhance the minty flavor with mint chocolate chips.
- Best served cold and can be made a day ahead.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 31g
- Sodium: 370mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
