Holiday Chocolate Mint Poke Cake

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We absolutely adore this Holiday Chocolate Mint Poke Cake!  Our luscious Mint Chocolate Poke Cake recipe is poked with an Andes creme de menthe chocolate filling & topped with light & fluffy mint whipped cream & chocolate and it’s screaming ‘SPRING!   

SPRINGGGGGGG!!  Can you hear me? More chocolate and mint please, like these Mint Chocolate Layered BrowniesChocolate Chip Mint BarsSoft Batch Chocolate Mint Chip Cookies and these 10 Awesome Chocolate Mint Brownies!

Holiday Chocolate Mint Poke Cake recipe

So, What Are Poke Cakes?

Poke cakes are cakes that are baked and then holes are poked all over the top. Then the holes are filled with puddings, sauces, syrups and more followed with a frosting, ganache or whipped cream!  They are super yummy and perfect when you want a tender cake filled with lusciousness and deliciousness!

So, winter, we are so over you!  Fricking move aside already! You’ve never been a fan of ours anyway, except on Christmas Day…I sound bitter, but I hate being cold. I can’t seem to function!  Anyhoo, let’s bring on St. Patrick’s Day and Easter

Anything to get us closer to warmer weather and the ideas of rejuvenation, renewal, and regrowth to make everything fresh, bright and beautiful again.

Don’tcha think mint is so refreshing? It just wakes up the senses up! 

And when you pair it with chocolate, OMGosh, you get one of the best combinations of decadent and indulgent flavors you could ever imagine in this chocolate mint poke cake recipe! The pastel mint color!  It’s so pretty!!

Hey!  You can always add some sweet sprinkles too on your Holiday Chocolate Mint Poke Cake for any kind of celebration!  The kids always love the sprinkles and chocolate chips on top for sure! 

Holiday Chocolate Mint Poke Cake recipe

Ingredients You’ll Need for Chocolate Mint Poke Cake Recipe

Make this Homemade Classic Chocolate Cake Recipe or Use a Boxed Chocolate Cake Mix with directions and ingredients called out for a 9×13 cake

Creme de Menthe Filling

Mint Whipped Cream Topping

 

How to Make Chocolate Mint Poke Cake 

Classic Chocolate Cake 

  1. In a bowl, using a mixer, cream butter and sugar until fluffy.
  2. Add eggs, one at a time, beating well after each addition.
  3. Combine flour, cocoa powder , baking soda and salt together, then add to creamed mixture alternately with milk, beating until smooth after each addition.
  4. Pour batter into a greased and floured 13×9-in. pan.
  5. Bake at 350° for 35-40 minutes or until cake tests done.
  6. Poke cake with holes and fill with creme de menthe filling while cake is still hot.

Creme de Menthe Filling

  1. Place creme de menthe bits and sweetened condensed together in a microwaveable bowl and microwave on high for 30 seconds increments until the chocolate is melted, smooth and pourable. Pour over holes in poke cake

Mint Whipped Cream Topping

  1. Using a mixer, whip the whipped cream for several minutes until stiff peaks. Whip in the powdered sugar, mint extract and green food coloring and spread on top of cake.
  2. Add chocolate chips, sprinkles and transfer to fridge.
  3. Let cake set in fridge for up to 4 hours or overnight. Cut and enjoy.

Holiday Chocolate Mint Poke Cake recipe

Chocolate Mint Options

If you don’t have the Andes Creme de Menthe bits, you can use semi-sweet chocolate instead with a ¼ to ½ teaspoon of mint extract. DO NOT go nuts on the extract–A little goes a long way.

Cool Whip Vs. Whipping Cream Measurements

For the Mint Whipped Cream Topping – If you want to use Cool Whip instead of whipping cream, you’ll need 4 cups, then mix in the rest of the ingredients as specified and mix together until combined.

More Helpful Shortcuts, Options & Tips

  • I used Andes Creme de Menthe Bits to melt with the sweetened condensed milk to make a delicious fudgy, mint filling to pour into the chocolate cake’s poked holes I made, so it drenches through the cake.   
  • If you want to substitute the Andes bits, just use high-quality chocolate to melt with the sweetened condensed milk and add a 1/2 teaspoon of mint extract. 
  • I made a home-made Classic Chocolate Cake, but you can use a shortcut and make cake out of a boxed chocolate cake mix, with ingredients for a 9×13 pan for a quick shortcut. 
  • The same idea with the mint whipped cream layer.  If you don’t have time to whip it up, which really only takes a few minutes, then go with pre-made Cool Whip.  

Storing Poke Cake

Poke cakes should be sealed or covered and they last up to 2-3 days after you make it, after that the cake gets too soggy, as poke cakes tend to do.  It’s best to serve it the next day after making it and then refrigerate any leftovers.

Holiday Chocolate Mint Poke Cake recipe

So take a big bite of Spring…I mean Holiday Chocolate Mint Poke Cake! This chocolate mint poke cake recipe is perfect for St. Patrick’s Day *ahem*, coming up! 

Of course, you can go to the complete opposite of the seasonal scale, because this chocolate mint poke cake is wonderful for Christmas, Easter, and Thanksgiving! And even if it’s not a holiday, this cake is great any time when you want chocolate and mint!

For More Chocolate & Mint Delights!

Holiday Chocolate Mint Poke Cake

Holiday Chocolate Mint Poke Cake

Kim Lange
We absolutely adore this Holiday Chocolate Mint Poke Cake!    It's got a fluffy 'phat' layer of mint green whipped topping on top of a luscious chocolate cake drenched with a sweetened condensed milk Andes Creme de Menthe fudge filling! YUM!
4.20 from 10 votes
Prep Time 20 minutes
Cook Time 35 minutes
Course Dessert
Servings 12 Servings
Calories

Ingredients
 
 

Classic Chocolate Cake or Boxed Chocolate Cake Mix with directions and ingredients called out for 9x13 cake

  • cup unsalted butter softened
  • 1-2/3 cups sugar
  • 3 large eggs room temp
  • 2 cups all-purpose flour
  • cup unsweetened baking cocoa powder
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1-1/3 cups milk

Creme de Menthe Filling

  • 14 oz sweetened condensed milk Eagle Brand is the best!
  • 1 cup Andes Creme De Menthe Baking Chips

Mint Whipped Cream Topping

  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • Optional: ½ teaspoon mint extract
  • Optional: Green food gel or color
  • Accessories: Mini Chocolate Chips sprinkles optional.

Instructions
 

Homemade Classic Chocolate Cake Recipe or Use a boxed Chocolate Cake Mix + Ingredients for 9x13 pan size.

  • In a bowl, using a mixer, cream butter and sugar until fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Combine flour, cocoa powder , baking soda and salt together, then add to creamed mixture alternately with milk, beating until smooth after each addition.
  • Pour batter into a greased and floured 9x13-in. pan.
  • Bake at 350° for 35-40 minutes or until cake tests done.
  • Poke cake with holes and fill with creme de menthe filling while cake is still hot.

Creme de Menthe Filling

  • Place creme de menthe bits and sweetened condensed together in a microwaveable bowl and microwave on high for 30 seconds increments until the chocolate is melted, smooth and pourable. Pour over holes in poke cake

Mint Whipped Cream Topping

  • Using a mixer, whip the whipped cream for several minutes until stiff peaks. Whip in the powdered sugar, mint extract and green food coloring and spread on top of cake.
  • Add chocolate chips, sprinkles and transfer to fridge.
  • Let cake set in fridge for up to 4 hours or overnight. Cut and enjoy.

Notes

  • If you don't have the Andes Creme de Menthe bits, you can use semi-sweet chocolate instead with a 1/4 to 1/2 teaspoon of mint extract. Don't go nuts on the extract--A little goes a long way.
  • If you want to use Cool Whip instead of whipping cream, you'll need 4 cups, then mix in the rest of the ingredients and mix together until combined.
Keyword cake, chocolate, mint, poke cake, pudding
Tried This Recipe?Let us know how it was by commenting below!

 

19 Comments

  1. OMG this cake was so good. My husband loves mint so I tried it for his birthday cake this week. It will definitely be on my Christmas menu!! I used the cake mix and instead of water used milk and for oil I used 1/2 oil and 1/2 butter.

  2. Chocolate and I are best friends, so yes! 🙂 I’m so glad you stopped by Suzi!!! You are so sweet for your kind comments and it was my pleasure; It’s what I love doing. xo Now that you’ve retired, I hope you are enjoying it! 🙂

  3. Chocolate recipes are your strong suit. Chocolate cookies are technique as much as ingredients. Thanks for such tasty recipes and ideas. Suzi Montague

  4. This poke cake looks + sounds so very scrumptious! My grandmother would always have Andes Mints for us as kids, and this is a brilliant use for them– she would have gone crazy for it! 😀

  5. Awww you are so sweet 2pots2cook! Sounds like you are over ‘snow’ too! It’s almost a bad word!! hehe Hopefully it stops soon! Have a great weekend dear!!

  6. Hello! I love reading comments on your posts after I read your text…. it lifts me, really and trust me I need a lift since it is snowing here 24/7 so dear Kim, this is what I call “perfect timing”; just like we are waiting for Christmas……Not a single sigh of spring !

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