I’ve discovered a chocolate mint poke cake that’s rich and indulgent, yet delightfully balanced with refreshing mint. It features a moist chocolate base soaked with sweetened condensed milk and hot fudge, then topped with a creamy mint frosting and chopped mint chocolate candies. It’s a showstopper for chocolate-mint lovers!

Why You’ll Love This Recipe

I adore this recipe because it combines two beloved flavors—chocolate and mint—in one decadent dessert. The poke cake soak creates an ultra-moist texture, while the mint frosting and Andes-style candies add a pop of freshness and crunch. It’s impressive-looking but easy to make, perfect for celebrations or casual indulgence.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate cake mix
Water
Vegetable oil
Eggs
Sweetened condensed milk
Hot fudge sauce
Butter, softened (for frosting)
Milk (for frosting)
Powdered sugar
Peppermint extract
Green food coloring
Mint chocolate candies, chopped (e.g. Andes-style)

directions

Preheat the oven to 350 °F. Grease a 9×13‑inch baking pan.
Prepare the chocolate cake mix with water, oil, and eggs according to package instructions.
Bake until a toothpick comes out clean, about 30–35 minutes.
While still warm, poke holes all over the cake using a fork or the back of a wooden spoon.
Pour sweetened condensed milk evenly across the cake, letting it soak into the holes.
Drizzle hot fudge sauce over the top, spreading gently to fill the holes and cover.
Make the mint frosting by beating butter, milk, powdered sugar, peppermint extract, and a drop or two of green food coloring until smooth and creamy.
After the cake has cooled, spread the mint frosting over the top.
Sprinkle chopped mint chocolate candies on top. Refrigerate for at least an hour before slicing and serving.

Servings and timing

Servings: 16
Prep time: ~1 hour 15 minutes
Bake time: ~30 minutes
Chill time: ≥1 hour
Total time: ~2 hours 45 minutes

Variations

Thin Mint twist: Use crushed Thin Mint cookies instead of candies.
White-chocolate mint: Swap hot fudge for white chocolate sauce and use white mint candies.
Grasshopper version: Add a layer of prepared chocolate pudding before the frosting for extra richness.

storage/reheating

I store leftovers covered tightly in the fridge for up to 5 days. If I make it ahead, I let it chill overnight so flavors meld. It doesn't need reheating—just slice and serve chilled. If I really want it warm, I pop a slice in the microwave for about 10–15 seconds, but be careful not to melt the mint frosting too much.

FAQs

How long does the cake need to set before serving?

I give it at least 1 hour in the fridge so the soak and frosting firm up. For best flavor, I sometimes chill it overnight.

Can I skip the green food coloring?

Yes! I skip it often. The mint flavor is what I care about, not the color. The frosting is delicious even if it stays white.

Can I make this dairy-free?

Absolutely. I swap milk and butter for plant-based versions and choose dairy-free hot fudge and mint candies. Texture and flavor hold up well!

Can I freeze the cake?

Yes—I freeze it un-frosted. After it cools, I wrap it tightly (plastic wrap + foil) and freeze up to 3 months. Thaw in the fridge before frosting.

What’s a good substitute for hot fudge?

If you’d like something lighter, Hershey’s chocolate syrup works well. I sometimes do half fudge, half syrup for a nice balance.

Conclusion

This chocolate mint poke cake is my go-to when I want a decadent yet effortless dessert. The combination of moist chocolate, sweet condensed milk, fudgy richness, and minty frosting never disappoints. Whether it’s for a party or a cozy treat at home, this cake always feels special—and it’s surprisingly easy to pull off.