If you’re craving a show-stopping dessert that’s as easy to make as it is irresistible, look no further than this Mint Chocolate Poke Cake. Imagine a rich, moist chocolate cake soaked in peppermint-infused sweetness, layered with gooey fudge, and crowned with fluffy mint whipped cream. Every bite will remind you of your favorite after-dinner mint, but with the comfort of a homemade treat. Whether you’re making it for a holiday, a potluck, or just because, this cake is guaranteed to steal the spotlight and have everyone asking for seconds.
Ingredients You’ll Need
Gathering your ingredients for Mint Chocolate Poke Cake couldn’t be simpler, but each one plays a starring role. From the deep cocoa flavor of the cake to the cool minty whipped topping, every element contributes to the final delicious masterpiece.
- Chocolate cake mix: The base of the cake, offering a super-moist texture and rich chocolate flavor with minimal fuss.
- Eggs, oil, and water (for cake mix): These standard additions bring the cake mix to life and ensure a tender crumb.
- Sweetened condensed milk: Provides a luscious, creamy soak that makes every bite extra decadent.
- Peppermint extract: Adds that signature fresh, cool minty kick—feel free to adjust to your taste.
- Hot fudge sauce (warmed): Melts into the cake, creating pockets of gooey, chocolatey goodness throughout.
- Whipped topping (like Cool Whip): The perfect cloud-like layer to balance the rich cake underneath.
- Green food coloring (optional): Swirl in for that classic minty hue—totally fun but not required for flavor.
- Peppermint extract (for topping): Doubles down on the minty aroma and taste in the whipped cream topping.
- Mini chocolate chips or chopped Andes mints: Sprinkle on for a pop of chocolate and a hint of texture in every bite.
- Crushed Oreos or mint candies for garnish: Adds a playful crunch and picture-perfect finish to your cake.
How to Make Mint Chocolate Poke Cake
Step 1: Bake the Chocolate Cake
Begin by preparing your chocolate cake mix according to the package directions—usually combining the mix with eggs, oil, and water. Pour the batter into a 9×13-inch baking pan, smoothing it out for an even bake. Pop it in the oven and bake as directed. The aroma of chocolate filling your kitchen is just the beginning of this cake’s magic.
Step 2: Poke and Soak
Once your cake is baked, let it cool for about 10 minutes so it’s warm but not piping hot. Grab the handle of a wooden spoon and poke holes all over the cake, spacing them every inch or so. In a small bowl, mix your sweetened condensed milk with the peppermint extract, then slowly pour this creamy mixture over the cake, letting it seep down into every nook and cranny. This is where the “poke cake” magic truly happens!
Step 3: Fudge Layer
Warm your hot fudge sauce until it’s pourable (but not boiling!), then drizzle it evenly over the surface of the cake. Use a spatula or the back of a spoon to spread it, ensuring that some of that gooey chocolate seeps into the holes and some stays right on top. This step creates glorious layers of flavor you’ll taste in every forkful.
Step 4: Cool Completely
Patience is a virtue—let the cake cool completely. This helps all those delicious flavors settle in and makes it easier to spread the whipped topping without melting it. If you’re in a hurry, you can pop the pan in the fridge to speed things up.
Step 5: Minty Whipped Topping
In a separate bowl, fold together the whipped topping, peppermint extract, and a few drops of green food coloring if you want that iconic mint chocolate look. Gently spread this fluffy, minty cloud over the cooled cake, covering every inch for a smooth finish.
Step 6: Add the Final Touches
Now for the fun part: sprinkle the top generously with mini chocolate chips, chopped Andes mints, or both. For extra flair, add a handful of crushed Oreos or mint candies. The result is a Mint Chocolate Poke Cake that looks just as good as it tastes!
Step 7: Chill and Serve
Cover the cake and refrigerate for at least 2 hours. This chilling time lets all the layers settle and the flavors meld together. When you’re ready to serve, slice generous squares and watch them disappear in record time.
How to Serve Mint Chocolate Poke Cake
Garnishes
The crowning glory of a Mint Chocolate Poke Cake is in its garnishes. Sprinkle extra mini chocolate chips, chopped Andes mints, or even a pinch of crushed Oreos right before serving for a delightful crunch and an eye-catching finish. If you’re feeling playful, add a sprig of fresh mint for a pop of color and an elegant touch.
Side Dishes
This cake is a star all on its own, but you can make dessert extra special by serving it with a scoop of vanilla or mint chocolate chip ice cream. A hot cup of coffee or a glass of cold milk also pairs beautifully, balancing the richness and adding a cozy vibe to your treat.
Creative Ways to Present
For parties or potlucks, cut the Mint Chocolate Poke Cake into neat squares and arrange them on a platter, topped with a swirl of whipped cream and a sprinkle of mint candies. You can also layer individual servings in mason jars for a fun, portable dessert. If you want to impress, use a piping bag to add decorative swirls of mint whipped topping and chocolate drizzle on each piece.
Make Ahead and Storage
Storing Leftovers
Leftover Mint Chocolate Poke Cake keeps wonderfully in the fridge. Simply cover the pan tightly with plastic wrap or transfer slices to an airtight container. The cake will stay moist and delicious for up to 4 days—if it lasts that long!
Freezing
If you need to make the cake ahead for a later date, you can absolutely freeze it. For best results, freeze the cake (with the fudge and soak, but without the whipped topping) tightly wrapped for up to one month. Thaw in the refrigerator overnight, then add the whipped topping and garnishes before serving.
Reheating
This cake is best enjoyed chilled, but if you want to take the chill off, let a slice sit at room temperature for 15 to 20 minutes. Avoid microwaving, as it can melt the whipped topping and alter the cake’s lovely texture.
FAQs
Can I use homemade cake instead of a mix?
Absolutely! If you have a favorite chocolate cake recipe, feel free to use it in place of the box mix. Just make sure it yields enough batter for a 9×13-inch pan.
Is it possible to make Mint Chocolate Poke Cake dairy-free?
With a few swaps, yes! Use a dairy-free cake mix, coconut condensed milk, and a non-dairy whipped topping to create a delicious dairy-free version. Just be sure to double-check all your ingredients for hidden dairy.
How minty is the cake? Can I adjust the flavor?
The mint flavor is present but not overpowering. If you love a bold mint taste, add a bit more peppermint extract; if you prefer it subtle, scale it back. Taste as you go, especially when adding extract to the whipped topping.
Can I make Mint Chocolate Poke Cake in advance?
Yes! In fact, this cake is even better when made a day ahead. The flavors meld beautifully as it chills, making it a perfect make-ahead dessert for parties or gatherings.
What’s the best way to transport this cake?
If you’re taking Mint Chocolate Poke Cake to a potluck or picnic, keep it in the baking pan with a secure lid or plastic wrap. Transport it in a cooler if possible to keep the whipped topping fresh and stable.
Final Thoughts
If you’re looking for a dessert that’s equal parts decadent, refreshing, and incredibly easy to make, Mint Chocolate Poke Cake is calling your name. It’s one of those recipes you’ll want to keep in your back pocket for every occasion. Whip it up, share it with loved ones, and get ready for rave reviews—your next favorite cake awaits!
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Mint Chocolate Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes (plus 2 hours chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Mint Chocolate Poke Cake is a delightful and easy-to-make dessert that combines rich chocolate cake with a refreshing peppermint flavor. The cake is baked, then poked with holes to soak up a mint-infused sweetened condensed milk and hot fudge sauce, topped with mint-flavored whipped topping, and garnished with chocolate chips or crushed mint candies for an irresistible treat perfect for holidays or any special occasion.
Ingredients
Cake
- 1 box chocolate cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
Soaking Mixture
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon peppermint extract
- 1 cup hot fudge sauce (warmed)
Topping
- 1 (8 oz) tub whipped topping (like Cool Whip)
- Green food coloring (optional)
- ½ teaspoon peppermint extract (for topping)
- ½ cup mini chocolate chips or chopped Andes mints
- Crushed Oreos or mint candies for garnish
Instructions
- Prepare the Cake: Follow the instructions on the chocolate cake mix box, including eggs, oil, and water. Pour batter into a 9×13-inch baking pan and bake as directed. Let the cake cool for about 10 minutes after baking.
- Poke Holes: Using the handle of a wooden spoon, evenly poke holes all across the top surface of the warm cake to allow the soaking mixture to penetrate deeply.
- Make Soaking Mixture: In a small bowl, combine sweetened condensed milk and 1 teaspoon peppermint extract, stirring well.
- Soak the Cake: Pour the peppermint sweetened condensed milk mixture evenly over the warm cake, allowing it to seep into the holes for maximum flavor absorption.
- Add Hot Fudge: Warm the hot fudge sauce slightly to make it pourable, then spread it evenly over the cake, coating the surface and soaking into the holes together with the milk mixture.
- Cool Completely: Let the cake cool completely to room temperature before applying the next layer to ensure the topping holds well.
- Prepare Whipped Topping: In a bowl, fold the ½ teaspoon peppermint extract and a few drops of green food coloring (if using) into the whipped topping for a festive mint flavor and color.
- Top the Cake: Spread the mint whipped topping evenly over the cooled cake surface until fully covered.
- Garnish: Sprinkle mini chocolate chips, chopped Andes mints, or crushed Oreos and mint candies over the whipped topping for texture and extra flavor.
- Chill: Refrigerate the cake for at least 2 hours before serving to allow flavors to meld and the cake to set properly.
Notes
- Adjust the amount of peppermint extract to suit your taste preference for a stronger or milder mint flavor.
- You may substitute homemade whipped cream for the whipped topping, but for best results and stability, use stabilized whipped cream if the cake will be stored for more than a day.
- Green food coloring is optional and mainly for festive presentation.
- This cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35g
- Sodium: 330mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
