As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

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 Brownies, Chocolate Chip Mint Bars, Soft Batch Chocolate Mint Chip Cookies and these 10 Awesome Chocolate Mint Brownies!

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!

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

boxed chocolate cake or chocolate cake
butter, softened
sugar
eggs, room temperature
all-purpose flour
unsweetened baking cocoa powder
baking soda
salt
milk

Creme de Menthe Filling

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

Mint Whipped Cream Topping

heavy whipping cream
powdered sugar
Optional: mint extract
Optional: Green food gel or color
Accessories: Mini Chocolate Chipssprinkles optional.

How to Make Chocolate Mint Poke Cake

Classic Chocolate Cake

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 13×9-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.

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.

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!