Name: Mint Chocolate Poke Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 22 min
Cuisine: American
Ingredients: 15.25 ounces Devil’s Food Cake Mix (1 box, Duncan Hines recommended); 1 cup Water; 3 large Eggs; ½ cup Vegetable Oil; 14 ounce can Sweetened Condensed Milk; ½ cup Semi-Sweet Chocolate; 1¾ cups Whole Milk (cold); 3.9 ounces Instant Chocolate Pudding Mix (1 box); 8 ounces Cool Whip (thawed); 1-2 drops Green Gel Food Coloring; ½ teaspoon Pure Mint Extract (not peppermint); 1 cup Andes Chocolate Mint Candies (traditional or cookies & cream, chopped); Chocolate syrup (for drizzle)

Print Recipe· 4.1 from 14 reviews

If you love the refreshing zing of mint paired with rich, indulgent chocolate, you are going to fall head over heels for this Mint Chocolate Poke Cake Recipe. It’s a luscious, multi-layered dessert that’s unbelievably moist and creamy thanks to a clever “poking” technique that lets all the fudgy goodness seep right into the cake. This is not just any cake—it’s a celebration of smooth chocolate, bright mint, and cool whipped layers that come together in perfect harmony. Whether you’re making it for a crowd or just craving a special treat, this Mint Chocolate Poke Cake Recipe is sure to become one of your absolute favorites to bake and devour.

Ingredients You’ll Need

A clear glass rectangular dish holds a dessert with a smooth, bright green layer covering the entire surface. On top, there are uneven dark brown chocolate drizzle lines moving across the green layer in a loose swirl pattern. Scattered over the green base and chocolate drizzle are many broken bits of chocolate pieces with a mix of dark and white speckled colors, adding texture and contrast. The dish sits on a white marbled surface, with a black spoon partially visible on the left, a black and white checkered cloth on the right, and some scattered chocolate pieces nearby. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Mint Chocolate Poke Cake Recipe starts with a handful of simple, yet thoughtfully chosen ingredients. Each one plays a crucial role in creating the perfect balance of flavor, texture, and that inviting look you want on a festive dessert table.

Devil’s Food Cake Mix (15.25 oz): Provides the deep, rich chocolate base that’s moist and dependable every time.
Water (1 cup): Essential for mixing and hydrating the cake batter.
Large Eggs (3): Helps bind everything together and adds richness.
Vegetable Oil (½ cup): Keeps the cake tender and soft.
Sweetened Condensed Milk (14 oz can): Adds creamy sweetness that seeps into the poked holes for extra moisture.
Semi Sweet Chocolate (½ cup): Melted for that decadent chocolate layer infused throughout the cake.
Whole Milk (1¾ cups, cold): Crucial for the pudding layer’s silky texture.
Instant Chocolate Pudding Mix (3.9 oz): Creates that thick, luscious middle layer full of chocolate flavor.
Cool Whip (8 oz, thawed): Light and fluffy, this takes the mint topping to cloud-like perfection.
Green Gel Food Coloring (1-2 drops): Gives the mint layer a festive, vibrant hue.
Pure Mint Extract (½ tsp): Provides a clean, fresh mint flavor—not peppermint—but pure mint for that authentic taste.
Andes Chocolate Mint Candies (1 cup): Adds texture and bursts of cool, creamy mint crunch on top.
Chocolate Syrup: A drizzle for the finishing touch that amps up chocolate indulgence.

How to Make Mint Chocolate Poke Cake Recipe

Step 1: Preheat Oven and Prepare Cake Mix

Start by warming your oven to the temperature indicated on your cake mix box, usually around 350° F. In a large mixing bowl, combine the Devil’s Food Cake Mix, 1 cup water, 3 large eggs, and ½ cup vegetable oil. Stir everything together until the batter is smooth and lump-free. This rich chocolate base sets the stage for all the layers to come.

Step 2: Bake the Cake

Pour the batter into a greased 9×13 baking dish and slide it into the oven. Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove it from the oven and let it cool just enough so you can handle it safely. This cooling step is crucial before you poke holes.

Step 3: Poke and Soak the Cake

Using the end of a wooden spoon, methodically poke holes all over the surface of the cake. These holes allow the luscious chocolate mixture to seep deep into the cake for incredible moisture and flavor. Melt the semi sweet chocolate in short bursts in the microwave, then stir in the sweetened condensed milk until completely combined. Pour this heavenly mixture evenly over the cake, making sure the holes get filled up. Let it soak in while you prepare the next layer.

Step 4: Prepare Chocolate Pudding Layer

In a separate bowl, whisk together the cold whole milk and instant chocolate pudding mix until the mixture thickens and becomes silky smooth. This creamy chocolate pudding layer spreads over the soaked cake to create a rich and velvety texture that contrasts beautifully with the minty topping.

Step 5: Add Mint Layer

For the minty crown of this dessert, combine thawed Cool Whip with a few drops of green gel food coloring and the pure mint extract. Mix it thoroughly to achieve your desired color and mint flavor intensity. Spread this whip-light, minty layer evenly over the chocolate pudding, making sure every inch is covered with that refreshing green goodness.

Step 6: Garnish and Chill

Sprinkle the chopped Andes Chocolate Mint Candies generously on top for crunch and minty bursts. Drizzle chocolate syrup across the surface for an extra layer of chocolate indulgence you won’t be able to resist. Refrigerate the cake for at least one hour so all the layers set perfectly—it even tastes better after chilling overnight!

Step 7: Serve

Slice the fully chilled Mint Chocolate Poke Cake Recipe into generous portions and serve it chilled. Each bite delivers a luscious mix of moist chocolate cake, creamy pudding, and that refreshing minty finish that makes this cake an absolute standout.

How to Serve Mint Chocolate Poke Cake Recipe

Mint Chocolate Poke Cake Recipe - Recipe Image

Garnishes

Beyond the Andes Chocolate Mint Candies and chocolate drizzle, fresh mint leaves can add a lovely visual and aromatic touch. You might also sprinkle crushed chocolate cookies on top for an extra crunch and hint of coffee flavor that complements the mint and chocolate.

Side Dishes

This cake pairs beautifully with a scoop of vanilla bean ice cream or a simple dollop of whipped cream on the side. For a drink companion, a cold glass of milk or a mint-infused iced tea helps balance the richness perfectly.

Creative Ways to Present

For a special occasion, serve this cake in clear glass trifle bowls to show off its colorful layers. You can also turn it into cupcakes by dividing the batter and toppings equally, creating fun, individual-sized Mint Chocolate Poke Cake servings. Don’t forget to top each portion with a mini Andes candy for charm and flavor.

Make Ahead and Storage

Storing Leftovers

Leftover Mint Chocolate Poke Cake Recipe keeps wonderfully in the refrigerator, covered tightly with plastic wrap or stored in an airtight container. It stays fresh and moist for up to 4 days, allowing you to enjoy that perfect combination of flavors anytime.

Freezing

You can freeze individual slices of this cake for up to 2 months. Wrap each slice carefully in plastic wrap and place them in a freezer-safe bag or container. Thaw them overnight in the fridge for a no-fuss frozen treat that’s still delicious.

Reheating

Because this cake is meant to be enjoyed cold, reheating is not recommended as it may affect the texture of the creamy mint and pudding layers. Serve chilled directly from the fridge for the best experience.

FAQs

Can I use peppermint extract instead of pure mint extract?

While peppermint extract is more common, pure mint extract offers a cleaner, less sharp flavor that complements the chocolate more delicately. Peppermint can be strong and slightly medicinal, so pure mint is preferred for this recipe.

Is it necessary to use gel food coloring?

Gel food coloring is highly concentrated and won’t affect the texture of the Cool Whip layer. Liquid food coloring works too, but you might need a little more to achieve the same vibrant green.

Can I make this cake gluten-free?

To make this cake gluten-free, use a gluten-free chocolate cake mix and pudding mix. Double-check all ingredients for gluten content to ensure safety.

What if I don’t have Andes Chocolate Mint Candies?

If you can’t find Andes, chopped peppermint patties or mint chocolate chips are great substitutions that will still provide that minty crunch topping.

How far in advance can I prepare this cake?

It’s best prepared a few hours to one day ahead to let flavors meld and set properly, but avoid making it more than 24 hours in advance for optimal freshness and texture.

Final Thoughts

This Mint Chocolate Poke Cake Recipe is a delightful way to bring a fresh twist to chocolate cake that’s rich, moist, and layered with creamy mint goodness. Whether you’re satisfying a chocolate craving or impressing family and friends, this cake delivers on every level. I truly can’t recommend making it enough—once you try it, it will quickly become one of your go-to indulgences for good reason!