CHOCOLATE MINT POKE CAKE is my go to dessert when I need something that looks fun, tastes like a bakery treat, and still feels easy enough for a weeknight. You know those days when you volunteer to bring dessert and then immediately regret it because life is busy? This is the cake I make for those moments. It starts with a simple chocolate cake, then you poke it, pour on the good stuff, and suddenly it turns into this super moist minty chocolate dream. If you love the whole chocolate plus cool mint combo, you are going to want a big square. 
The Story Behind This Recipe
From my kitchen to yours—CHOCOLATE MINT POKE CAKE mixes classic comfort with bright flavor. Tested, tasted, and ready for your table. CHOCOLATE MINT POKE CAKE is my go to dessert when I need something that looks fun, tastes like a bakery treat, and still feels easy enough…
What Is A Poke Cake?
A poke cake is exactly what it sounds like. You bake a cake, then poke holes all over the top (usually with the handle end of a wooden spoon), and then you pour something creamy or syrupy over it so it seeps into those holes. The result is a cake that stays moist for days and has flavor in every bite, not just on the frosting.
For CHOCOLATE MINT POKE CAKE, the holes are your best friend because that is where the minty filling sneaks in and makes the chocolate taste even richer. I like to think of it as a shortcut to that fancy layered dessert vibe without having to actually layer anything.
If you are already in a poke cake mood, you might also like this mouthwatering German chocolate poke cake when you want coconut and pecan energy instead of mint.
The basic flow is always the same:
- Bake the cake in a 9×13 pan
- Poke holes evenly across the surface
- Pour in a filling so it sinks down
- Top with whipped topping or frosting
- Chill so it sets up and slices clean
And yes, chilling matters. Warm cake plus cool topping is delicious, but poke cakes really shine after they have had time to hang out in the fridge and get cozy. 
Why We Love Andes Mint Chocolate Mint Cake Recipes
Let me say this up front. Andes mints do a lot of heavy lifting here. They are sweet, chocolatey, and minty without tasting like toothpaste, which is always the risk with mint desserts. When you chop them up and sprinkle them on top, they melt just a tiny bit into the topping and make the whole thing feel extra special.
I also love that this dessert is a crowd pleaser across ages. Kids think it tastes like ice cream. Adults think it tastes like that after dinner candy they secretly want two of. And if you are serving it after a heavier meal, mint just feels refreshing.
Here is how I typically build my CHOCOLATE MINT POKE CAKE at home. Nothing complicated, just solid ingredients that work.
What you will need
- Chocolate cake mix plus the eggs, oil, and water it calls for (or use your favorite homemade chocolate sheet cake)
- Sweetened condensed milk for that classic poke cake richness
- Mint flavored syrup or mint extract mixed into the milk (start small, mint can get strong fast)
- Whipped topping or homemade whipped cream
- Andes mints chopped, plus a few extra for decorating
- Optional: mini chocolate chips or chocolate shavings
Quick personal note: the first time I made this, I went overboard with mint extract and it turned into a “one bite is enough” situation. Now I add a little, taste the mixture, then add more only if I need it. That is my biggest tip for mint desserts in general.
If mint and chocolate is your thing in other formats too, these mint chocolate chip snowball cookies are a fun holiday style treat that tastes like a cool chocolate bite.
“I made this for a family get together and people kept sneaking back to the fridge for small slices. The mint was perfect, not overpowering, and the cake stayed super moist for days.”
Substitutions and Additions
I am all about making recipes work with what you already have. This cake is flexible, so you can tweak it without ruining it.
Here are some easy swaps:
Cake base: Devil’s food cake mix is extra chocolatey, but regular chocolate works too. Even a boxed brownie style cake can be fun if you want it denser.
Filling: If you do not want condensed milk, you can poke the cake and use warm chocolate fudge sauce thinned with a little cream. It will still soak in nicely. You can also add a few drops of mint extract to the sauce.
Topping: Whipped topping is the easiest, but homemade whipped cream feels a little more special. If you do homemade, stabilize it with a spoonful of powdered sugar so it does not deflate.
Andes mints: If you cannot find them, use peppermint baking chips or chop up a mint chocolate bar. In a pinch, even crushed candy canes work, but they are louder and more crunchy.
Additions if you want to be extra:
- A thin layer of chocolate ganache under the whipped topping
- Crushed chocolate sandwich cookies sprinkled on top
- A drizzle of chocolate syrup right before serving
If you are looking for a different creamy dessert with that same “wow, this is easy” vibe, you should try cannoli poke cake. Totally different flavor, but it hits the same sweet spot of simple and impressive.
Tips For Making The Best Chocolate Mint Poke Cake
This is the part where I save you from the little mistakes I have made so you do not have to.
My best real life tips
1. Poke the holes while the cake is still warm. Not scorching hot, but warm enough that the filling moves in easily. If the cake cools completely, the filling tends to sit on top longer and does not soak as evenly.
2. Make enough holes. People get shy with the poking. Do not. Space them about an inch apart across the whole cake. You want every slice to have those minty pockets.
3. Pour the filling slowly. If you dump it all at once, it pools and you get random soggy spots. I pour in lines across the cake, wait a few seconds, then go back and fill any holes that look like they missed out.
4. Chill before topping if you have time. Even 30 minutes helps. The cake firms up and the topping spreads more neatly. If you are rushed, you can top it right away, but chilling gives you cleaner slices later.
5. Chop Andes mints while they are cold. Toss them in the fridge or freezer for 10 minutes, then chop. They break cleanly instead of smearing.
One more thing: if you are serving this at a party, keep it chilled until close to serving time. It is at its best when the topping is cool and the mint flavor feels fresh.
And if you are the type who loves trying poke cakes for different occasions, this festive Christmas poke cake is a fun seasonal one to save for later.
How to Store Chocolate Mint Poke Cake
CHOCOLATE MINT POKE CAKE stores like a champ, which is honestly part of why I love it. It is one of those desserts that is even better the next day because the flavors have time to settle in.
Storage basics
- In the fridge: Cover the pan tightly and refrigerate for up to 4 days. I like plastic wrap plus a lid if you have one, because mint can pick up random fridge smells.
- Individual slices: Store in airtight containers so the topping stays fluffy and the cake does not dry out.
- Freezing: You can freeze slices, but the whipped topping can change texture a bit. If you plan to freeze it, consider freezing the cake after filling but before topping, then add topping fresh after thawing.
To thaw, move it to the fridge overnight. I do not recommend microwaving it unless you are okay with the topping getting messy. Cold is the vibe here.
Also, if you want to make it ahead, you can bake and poke the cake the day before, chill it overnight, then top and decorate the next day. That is my favorite party trick when I want dessert handled early.
Common Questions
Do I have to use a cake mix?
Nope. Use your favorite homemade chocolate cake recipe if you have one. A mix just keeps it simple and consistent.
What can I use if I do not have mint syrup?
Use mint extract, but go slowly. Start with 1 quarter teaspoon mixed into the condensed milk, taste, then adjust. Mint gets strong quickly.
How far ahead can I make it?
I usually make it 1 day ahead for the best texture. You can make it up to 2 days ahead and it will still be great.
Why is my cake soggy?
Too much filling in one spot or holes that are too large can do that. Pour slowly and spread holes evenly. Also, make sure the cake is fully baked before poking.
Can I make it more chocolatey?
Yes. Add mini chocolate chips on top, drizzle with chocolate syrup, or add a thin ganache layer under the whipped topping.
A sweet little wrap up before you bake
If you need an easy dessert that feels like a treat, CHOCOLATE MINT POKE CAKE checks every box. It is moist, minty, chocolatey, and honestly kind of hard to stop eating once you start. If you want another version to compare, I like peeking at Andes Mint Poke Cake – Kitchen Fun With My 3 Sons and Chocolate Mint Poke Cake – Princess Pinky Girl for extra inspiration and little topping ideas. Make it once, stash it in the fridge, and enjoy those sneaky “just one more bite” moments all week.
Chocolate Mint Poke Cake
Ingredients
Method
- Preheat the oven and bake the cake in a 9×13 pan according to package instructions.
- Once the cake is baked, let it cool slightly; then poke holes evenly across the surface with the handle of a wooden spoon.
- Mix the sweetened condensed milk with the mint extract or syrup and pour the mixture into the holes.
- Top the cake with whipped topping or whipped cream and sprinkle the chopped Andes mints on top.
- Chill the cake in the refrigerator for at least 2 hours to set before serving.
