If you have a sweet tooth and love the refreshing zing of mint paired with rich chocolate, you are going to adore this Chocolate Mint Poke Cake Recipe. It’s a delightful treat that marries moist chocolate cake with luscious layers of peppermint-infused sweetness. Through the magic of poking holes into the cake and pouring a creamy, minty mixture over it, every bite is incredibly moist and bursting with flavor. This dessert feels like a festive celebration on your plate, perfect for sharing with friends or indulging any time you need a decadent pick-me-up.
Ingredients You’ll Need
Gathering a few simple yet essential ingredients is all it takes to bring this Chocolate Mint Poke Cake Recipe to life. Each one plays a key role—from the rich chocolate base to the cool, minty punch that transforms it into an unforgettable dessert.
- Chocolate cake mix: The foundation of the dish, ensuring a moist and tender crumb without any fuss.
- Sweetened condensed milk: Adds a luxuriously creamy texture and sweetness that seeps into every bite.
- Peppermint extract: Provides that unmistakable refreshing mint flavor that’s the star of this recipe.
- Instant chocolate pudding mix: Creates a rich, silky topping that complements the cake perfectly.
- Cold milk: Needed to thicken the pudding to the ideal creamy consistency.
- Whipped topping: Adds fluffy lightness and balances the richness beneath it.
- Green food coloring (optional): Just a few drops to give the dessert a festive hint of color that elevates its presentation.
- Mini chocolate chips or chopped Andes mints: The perfect finishing touch for extra texture and bursts of chocolate and mint delight.
How to Make Chocolate Mint Poke Cake Recipe
Step 1: Bake the Chocolate Cake
Start by preheating your oven and preparing the chocolate cake mix according to the package instructions. Pour the batter into a 9×13-inch baking dish and bake as directed. Once it’s done, give the cake about 10 to 15 minutes to cool slightly — this will make it easier to poke holes without crumbling.
Step 2: Poke and Pour the Minty Mixture
Using the handle of a wooden spoon, gently poke holes all over the cake’s surface. These holes are what make this poke cake so incredibly moist and flavorful! Next, combine the sweetened condensed milk with peppermint extract in a small bowl, and if you’re feeling festive, add a few drops of green food coloring. Pour this velvety mixture evenly over the cake, allowing it to sink into every hole and infuse the cake with minty goodness.
Step 3: Prepare the Chocolate Pudding Layer
In a separate bowl, whisk together the instant chocolate pudding mix and cold milk until the pudding thickens, usually about 2 minutes. Spread this creamy chocolate layer over the mint-soaked cake, creating a beautiful, luscious contrast of flavors and textures.
Step 4: Chill and Add the Whipped Topping
Place the cake in the refrigerator and chill for at least an hour to let all the flavors meld together and the pudding set firmly. When ready, spread the whipped topping over the pudding layer to add a soft, airy finish that balances the richness beneath.
Step 5: Garnish and Serve
Sprinkle the top with mini chocolate chips or chopped Andes mints for a delightful crunch and an extra pop of chocolate and mint. Keep the cake refrigerated until you’re ready to serve.
How to Serve Chocolate Mint Poke Cake Recipe
Garnishes
The garnishes are not just for looks — the mini chocolate chips or chopped Andes mints add delightful texture and amplify the mint-chocolate flavor profile. For a little extra sparkle, you can dust some powdered sugar on top or add fresh mint leaves for a fresh touch that will wow your guests.
Side Dishes
This cake pairs wonderfully with a simple scoop of vanilla ice cream or a dollop of freshly whipped cream. If you want to keep things light, a small cup of mint tea or black coffee can perfectly complement the sweet and minty notes of the cake without overpowering it.
Creative Ways to Present
Serve this Chocolate Mint Poke Cake Recipe in elegant individual glass cups to showcase the layers or cut into fun shapes using cookie cutters for themed parties. You could also drizzle warm chocolate sauce over each slice or add edible glitter for special occasions to really make your dessert table stand out.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered with plastic wrap or stored in an airtight container in the refrigerator. It stays fresh for up to 3 days, and the flavors often intensify overnight, making every bite taste even better the next day.
Freezing
If you want to save this treat for longer, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator and give it a little time to soften before serving for the best taste and texture.
Reheating
This cake is best enjoyed chilled, so reheating isn’t necessary. However, if you prefer a softer texture, let slices sit at room temperature for about 15 to 20 minutes before digging in.
FAQs
Can I use homemade chocolate cake instead of the box mix?
Absolutely! Using a homemade chocolate cake can make your poke cake even more special. Just be sure it’s baked in a 9×13-inch pan and cooled properly before poking the holes.
Is the peppermint extract very strong in this recipe?
The peppermint extract provides a pleasant, refreshing flavor without overpowering the chocolate. You can adjust the amount to your preference if you want a milder or stronger mint taste.
Can I substitute the whipped topping with homemade whipped cream?
Yes! Freshly whipped cream is a fantastic alternative to store-bought whipped topping and adds a wonderful lightness and natural flavor to the cake.
Can I make this cake dairy-free?
With some substitutions like dairy-free condensed milk, pudding mix, and whipped topping, you can adapt this recipe to be dairy-free, but the texture and flavor might vary slightly from the original.
How far in advance can I make the Chocolate Mint Poke Cake Recipe?
This cake tastes best when made a few hours ahead or the day before serving, giving all the flavors time to blend beautifully. Just keep it covered and refrigerated until serving.
Final Thoughts
There is something incredibly comforting and festive about a well-made poke cake, and this Chocolate Mint Poke Cake Recipe is no exception. Whether you’re making it for family, friends, or just as a little indulgence for yourself, it delivers that perfect balance of rich chocolate and cool mint in every bite. I hope you have as much fun making it as you will eating it—it’s truly a dessert worth sharing and savoring.
Print
Chocolate Mint Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Chocolate Mint Poke Cake is a delightful dessert that combines rich chocolate cake with a refreshing peppermint twist. The cake is baked, then poked with holes to allow a sweetened condensed milk and peppermint extract mixture to soak in, creating a moist and flavorful base. Topped with a creamy chocolate pudding layer, whipped topping, and sprinkled with mini chocolate chips or chopped Andes mints, this cake is perfect for holidays or any special occasion.
Ingredients
Cake Base
- 1 box chocolate cake mix (plus eggs, oil, and water as called for on the box)
Poke Mixture
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon peppermint extract
- Green food coloring (optional)
Pudding Layer
- 1 (3.9 oz) box instant chocolate pudding mix
- 2 cups cold milk
Topping
- 1 (8 oz) container whipped topping (like Cool Whip)
- ½ cup mini chocolate chips or chopped Andes mints
Instructions
- Prepare and Bake the Cake: Preheat your oven according to the chocolate cake mix package directions. Prepare the cake batter using the mix along with eggs, oil, and water as directed. Pour the batter into a 9×13-inch baking dish and bake as instructed. Once baked, allow the cake to cool for 10–15 minutes.
- Poke Holes and Add Peppermint Mixture: Using the handle of a wooden spoon, carefully poke holes all over the warm cake to allow flavors to seep in. In a small bowl, combine the sweetened condensed milk with peppermint extract and a few drops of green food coloring if you desire a festive touch. Pour this mixture evenly over the cake, ensuring it soaks into every hole.
- Prepare and Spread Pudding Layer: In a separate bowl, whisk together the instant chocolate pudding mix and cold milk until the mixture thickens, about 2 minutes. Spread this rich pudding layer evenly over the soaked cake.
- Chill and Add Toppings: Place the cake in the refrigerator and chill for at least 1 hour to set the pudding. Once chilled, spread the whipped topping evenly over the pudding layer. Finish by sprinkling mini chocolate chips or chopped Andes mints on top for added texture and flavor. Refrigerate until ready to serve.
Notes
- For an extra minty flavor, add a few drops of peppermint extract directly into the pudding mix before spreading.
- This cake improves in flavor when made ahead and chilled for several hours or overnight.
