Chocolate Mint Poke Cake

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Chocolate mint poke cake is layered with hot fudge, pudding, frosting, and candies. Make this for a dessert that’s both rich and refreshing!

Andes mint poke cakeon a plate


The color and flavor of this mint chocolate cake recipe makes it perfect for a St. Patrick’s Day celebration! 

I have plenty more dessert recipes featuring the irresistible combination of mint and chocolate. 

Try this easy homemade fudge (no candy thermometer required!) or my delicious no-bake cookie dough bars, and a chocolate poke cake that is to die for!

For a holiday showstopper, an Oreo cookie dessert trifle is just what you need. Layers of creamy pudding, crushed cookies, and flavored whipped cream look gorgeous in a single dish or individual serving glasses.

chocolate mint poke cake in a glass pan

How To Make Chocolate Mint Poke Cake


First, combine your favorite box mix with the ingredients listed on the package since this will vary by brand.

Pour the batter into a greased pan and bake until a toothpick or tester inserted into the center comes out clean.


Poke holes throughout the sponge while it’s still warm, keeping them as evenly spaced as possible.

Add a layer of hot fudge and baking chips, then a layer of pudding, cooling completely between each one.


Once the dessert has fully chilled, whip together the topping ingredients. 

Spread in an even layer over the chocolate mint poke cake and sprinkle chopped candies on top.

Andes mint cake frosting

Helpful Tips and Tricks

  • Add some color. To make the whipped topping stand out, stir in a little green food coloring at the end. I recommend food gel over the traditional liquid drops for a more vibrant result with less product. Plus, it won’t affect the overall consistency.
  • Tip for poking holes: You want them large enough to absorb the filling, but not so large that they affect the overall structure. Use the rounded end of a wooden spoon or a large straw for a good size.
  • Keep chilled. Because every layer contains dairy, this dessert needs to be stored in the refrigerator. Cover tightly with plastic so it doesn’t dry out and enjoy within 3 to 4 days.
Andes mint cake on a white plate

FAQ – Common Recipe Questions

Can I use different candies for the topping?

Sure! Flavored M&Ms or pretzels would add a nice crunch, or try chopped up truffles for something more decadent.

Crushed Oreo cookies would also be delicious. Add them just before serving so they don’t become too soft.

Can Andes mint cake be frozen?

I wouldn’t freeze it fully assembled, but the soaked cake layer should be fine for 2 to 3 months if wrapped tightly in plastic. 

Thaw it in the refrigerator before adding the whipped cream and candies.

If you need this chocolate mint poke cake for an upcoming event, you can prepare it a day or two beforehand and keep it in the refrigerator until you are ready to serve.


With love from our simple kitchen to yours. 

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mint chocolate cake recipe

Chocolate Mint Poke Cake

Donna Elick
Chocolate mint poke cake is layered with hot fudge, pudding, frosting, and candies. Make this for a dessert that’s both rich and refreshing!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 5 minutes
Cook Time 25 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Method Oven
Servings 12


  • 1 chocolate cake mix, including the ingredients on the box
  • 8 ounce jar of hot fudge
  • 1 cup Andes mint baking chips
  • 1 package instant chocolate pudding mix
  • 2 cups whole milk
  • 2 cups heavy whipping cream
  • 1/3 cup granulated sugar
  • 1/2 teaspoon mint extract
  • green food coloring, (optional)
  • 1 cup Andes mint chopped candies


  • Prepare the chocolate cake according to the package instructions, for a 9×13 pan.
  • Remove from the oven and poke holes all over the top of the cake.
  • Heat the hot fudge for 30 seconds, until it is relatively smooth.
  • Pour the fudge over the cake while hot.
  • Sprinkle mint baking chips over the top of the fudge layer. Let cool completely.
  • In a bowl, with an electric mixer, beat the pudding mix and 2 cups of milk for 2 minutes.
  • Pour the prepared pudding over the cooled cake.
  • Place the cake in the fridge for an hour.
  • Meanwhile: Whip the heavy cream to soft peaks. Slowly add sugar and mint extract.
  • Beat until stiff peaks. Add food coloring, if using, and stir until combined.
  • Spread the frosting over the top of the cake.
  • Sprinkle with chopped candies. Store in the fridge.


Serving: 1 | Calories: 566cal | Carbohydrates: 72g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 50mg | Sodium: 402mg | Sugar: 50g | Fiber: 1g | Calcium: 169mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
mint chocolate cake recipe

Originally published February 2021

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  1. 5 stars
    Poke cakes remind me of my mom but she used jello. This was SO GOOD and she loved it! She even said it was so much better than the ones she remembered. Thank you!

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