Double Mint Chocolate Poke Cake

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Your tastebuds will flip out over the deep chocolate and mint flavors in every bit of this Double Mint Chocolate Poke Cake.

Double Mint Poke Cake |

Is anyone else counting down the days until the weekend? I live for my 3-day weekends! Sleeping, eating and hanging out. I love me some weekends. Usually I am rushing around to complete as much baking and photographing on the weekends as possible. However, having a 3-day weekend means I can take a day and not worrying about doing anything!

Double Mint Poke Cake |

The problem is, when I make things like this Double Mint Chocolate Poke Cake. I am a crazy mint chip FREAK. It mind boggling that I don’t have more mint chip recipes for you guys, but that is about to change! This cake has to be one of my favorite recipes I have made to date and that’s a big statement!

Double Mint Poke Cake |

You guys know what a poke cake is right? I have SO many versions on my blog: triple chocolate, pumpkin, funfetti, coconut, mudslide and more! You basically bake a cake, poke some holes in the top, fill it with some pudding and add your toppings. I am certainly not the first person to do a mint poke cake, but I can say this is out of this world amazing.

Double Mint Poke Cake |

This chocolate cake that has been drenched in chocolate pudding. The topping is a mint whipped cream that will make you want to lick the spatula clean. Since I like a little crunch, I topped this cake with Andes mints and mini chocolate chips. You can drizzle it with a little added hot fudge too!

You can use with a chocolate cake mix or you can make a homemade moist chocolate cake.

Double Mint Poke Cake |

Seriously, every bite of this cake was a dream. The chocolate cake is rich in flavor. I prefer dark chocolate, so I used dark chocolate pudding. The pudding layer is added after the hot fudge. It’s important to pour the pudding over the cake BEFORE it sets. That way when you put it in the fridge, the pudding gets cold.

Double Mint Poke Cake |

My favorite thing about this cake? Make it ahead of time and leave it in the fridge. It will be the hit of the party! You don’t even need to make it all pretty on a plate, spoon it into a cup and go to town. For reals. There’s no shame in that game.

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Double Mint Chocolate Poke Cake

  • Author: Julianne Bayer
  • Prep Time: 20 mins
  • Cook Time: 22 mins
  • Total Time: 42 minutes
  • Yield: 12-16 slices


A rich chocolate cake filled with hot fudge and chocolate pudding. Topped with a fresh mint whipped cream.


For the Cake

  • 1 Box Chocolate Cake Mix
  • Ingredients listed on the box (eggs, oil, water)

For the filling

  • 1 pkg (3.4oz) Chocolate pudding mix
  • 2 cups Milk

For the whipped cream

  • 1 3/4 C Heavy whipping cream
  • 3/4 C Powdered sugar
  • 1/8 tsp Mint extract
  • Green food coloring (optional)
  • 15 Andes candy bars, crushed
  • Mini Chocolate Chips (optional)


  1. Preheat oven to 350°F.
  2. Combine cake mix according to the ingredients on the box. Beat on medium speed until well combined.
  3. Bake cake in 9×13” for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.
  4. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
  5. When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with 2 cups of cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.
  6. Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.). In cold mixing bowl, pour in heavy whipping cream and beat on medium speed for about 3 minutes. Add powdered sugar and mint extract and increase speed to medium high. Beat until stiff peak form. If desired, add a drop or two of green food coloring.
  7. Spread whipped cream over the top of cake. You can top you cake with a hot fudge drizzle and some crushed Andes Mints and mini chocolate chips.
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Recipe from my friends:

Mini Chocolate Mint Cream Pies from Mom on Timeout

Mint Chocolate Cookie Cups from Life Love and Sugar

Grasshopper Cupcakes  from Shugary Sweets

Other recipes you might like:

Brownie Brittle Grasshopper Pie

Mint Oreo Cheesecake Cupcakes

Dark Chocolate Andes Cookie Cups

35 Responses
  1. Sarah

    This cake is delicious! Be sure to follow the baking directions in the cake mix. Mine called for a bake time of 30-35 minutes—you definitely don’t want the cake undercooked. Also be sure to spread the pudding all the way to the edges. I found that the slices from the center of the cake were better because of more pudding there. The edges weren’t bad, but would have been that much better with a little more pudding. Otherwise, it’s a keeper! Making it again today for my daughters birthday! 🌸

  2. Molly

    I made this over the weekend for St. Patrick’s Day and it was a hit! I make a lot of desserts and my friend said this is one of his favorites I’ve ever brought over. Easy and delicious!

  3. Christie

    Hi! So, I’m just wondering if you think you could do the poke cake with the pudding and then add a layer of mint chocolate chip ice cream and then freeze? Do you think the pudding cake would be weird frozen?

  4. Marcy

    Can’t wait to make this! Question on the hot fudge – how much did you use in the cake? And did you pour it in as soon as you poked holes in the cake or after it cooled?

  5. Suzanne Cronin

    I made this cake for my husband’s birthday! Delicious and impossible to mess up! I even added girl scout thin mint cookie crumbles… Now it’s triple mint… Never too much mint!

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