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.)
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Chocolate cake mix
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Water
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Vegetable oil
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Eggs
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Sweetened condensed milk
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Hot fudge sauce
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Butter, softened (for frosting)
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Milk (for frosting)
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Powdered sugar
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Peppermint extract
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Green food coloring
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Mint chocolate candies, chopped (e.g. Andes-style)
directions
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Preheat the oven to 350 °F. Grease a 9×13‑inch baking pan.
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Prepare the chocolate cake mix with water, oil, and eggs according to package instructions.
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Bake until a toothpick comes out clean, about 30–35 minutes.
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While still warm, poke holes all over the cake using a fork or the back of a wooden spoon.
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Pour sweetened condensed milk evenly across the cake, letting it soak into the holes.
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Drizzle hot fudge sauce over the top, spreading gently to fill the holes and cover.
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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.
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After the cake has cooled, spread the mint frosting over the top.
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Sprinkle chopped mint chocolate candies on top. Refrigerate for at least an hour before slicing and serving.
Servings and timing
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Servings: 16
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Prep time: ~1 hour 15 minutes
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Bake time: ~30 minutes
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Chill time: ≥1 hour
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Total time: ~2 hours 45 minutes
Variations
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Thin Mint twist: Use crushed Thin Mint cookies instead of candies.
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White-chocolate mint: Swap hot fudge for white chocolate sauce and use white mint candies.
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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.

Chocolate Mint Poke Cake
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich and indulgent chocolate mint poke cake featuring a moist chocolate base soaked with sweetened condensed milk and hot fudge, topped with mint frosting and chopped mint chocolate candies.
Ingredients
- 1 box chocolate cake mix
- Water (amount per cake mix instructions)
- Vegetable oil (amount per cake mix instructions)
- Eggs (amount per cake mix instructions)
- 1 can (14 oz) sweetened condensed milk
- 1 cup hot fudge sauce
- ½ cup butter, softened
- 2-3 tablespoons milk
- 3 cups powdered sugar
- ½ teaspoon peppermint extract
- Green food coloring (optional)
- 1 cup mint chocolate candies, chopped (e.g., Andes-style)
Instructions
- 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 for 30–35 minutes, or until a toothpick comes out clean.
- While still warm, poke holes all over the cake using a fork or the back of a wooden spoon.
- Pour sweetened condensed milk evenly over the cake, letting it soak into the holes.
- Drizzle hot fudge sauce over the cake and spread gently to fill holes and cover the surface.
- Make the mint frosting by beating butter, milk, powdered sugar, peppermint extract, and green food coloring (if using) until smooth and creamy.
- Once 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.
Notes
- Chilling overnight enhances flavor and texture.
- You can skip the food coloring without affecting flavor.
- To make it dairy-free, use plant-based butter, milk, hot fudge, and candies.
- The cake can be frozen un-frosted for up to 3 months.
- Hershey’s chocolate syrup can substitute for hot fudge for a lighter version.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
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