This Thin Mint Poke Cake makes the perfect St. Patrick’s Day dessert. This cake is so addicting that you might be tempted to eat it straight out of the pan with a fork. Not saying we’ve tried that or anything..
I am not a huge cake lover, but I do love chocolate and mint, and after eating this cake, I suddenly become a cake lover. It was so delicious, and so full of chocolate mint flavor.
Recipe Ingredient Notes
To make Thin Mint Poke Cake, you will need the following ingredients:
- Betty Crocker chocolate cake mix
- Water
- Vegetable oil
- Eggs
- Sweetened condensed milk
- Hot fudge sauce
Frosting
- Butter, softened
- Milk
- Powdered sugar
- Peppermint extract
- Green food coloring
- Andes Mints, coarsely chopped
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Thin Mint Poke Cake
- Heat oven to 350℉. Grease bottom of a 9 x 13 inch pan.
- Prepare cake mix according to package directions (Betty Crocker calls for the water, oil, and eggs as listed above).
- Bake for 30 to 35 minutes or until done.
- Using a fork or spoon handle, poke holes over the entire cake after taking it from the oven.
- Pour sweetened condensed milk over the cake, letting it soak into the holes.
- The pour the hot fudge sauce over the top of the whole cake and spread gently covering all of the cake. You may need to soften the hot fudge slightly in the microwave if it’s too thick to pour or spread.
- To make the frosting, beat together butter, milk, powdered sugar, peppermint extract, and green food coloring until smooth.
- Spread over the cooled cake.
- Sprinkle on chopped Andes Mints and refrigerate for at least an hour before serving.
Tips for making the mint frosting:
Frosting used to be so intimidating to me, until I learned the proper way to make it. Let me tell you a little secret, it’ all about room temperature.
- The butter is the most critical ingredient, in the frosting. Do not melt your butter in the microwave, or it will be runny, and you’ll have to add more powdered sugar, which will ruin the look, taste and texture.
- Make sure your butter is at room temperature when making the frosting. If you don’t have time for your butter to get to room temperature, you could also use crisco or shortening. It would work just as well.
- Your milk should also be a little bit at room temperature. You obviously don’t want to let it sit on the counter long, but we recommend letting just the two tablespoons of milk, sit out for 10 minutes.
- We also recommend using an electric mixer when making frosting. We usually use a hand mixer, but you could also use a standing mixer.
- If you only have a whisk, this will work as well, but prepare to get an arm workout in.
Storage Suggestions
If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:
- Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.
- Freezer: You can freeze completely cooled, un-frosted cake. First, wrap it either in plastic wrap or Press & Seal wrap. Plastic wrap tends to be a little difficult, and require multiple layers. However, we usually always have plastic wrap on hand. Make sure to label your frozen cake with the date made. Frozen cake can last in the freezer for up to 3 months
What could I use instead of hot fudge?
Hot fudge is a little bit rich, however it tastes amazing with this cake. If you are looking for a simple and delicious alternative to hot fudge, we recommend using Hershey’s Chocolate Syrup.
This recipe sets up in the fridge or on the counter for a while before serving, so using melted chocolate wouldn’t work very well.
We recommend using hot fudge, or Hershey’s Chocolate Syrup, for this recipe.
Enjoy More Delicious Poke Cake Recipes
Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.
- Boston Cream Poke Cake
- White Raspberry Poke Cake
- Strawberries and Cream Poke Cake
- Strawberry Coconut Poke Cake
Thin Mint Poke Cake Recipe
Ingredients
- 15.25 ounces Betty Crocker chocolate cake mix
- 1 ¼ cups water
- ⅓ cup vegetable oil
- 3 eggs
- 14 ounces sweetened condensed milk
- 11.75 ounces hot fudge sauce
Frosting
- ½ cup butter, softened
- 2 Tablespoons milk
- 2 cups powdered sugar
- 1 teaspoon peppermint extract
- 4 drops of green food coloring
- 4.6 ounces Andes Mints, coarsely chopped
Instructions
- Heat oven to 350℉. Grease bottom of a 9 x 13 inch pan.
- Prepare cake mix according to package directions (Betty Crocker calls for the water, oil, and eggs as listed above).
- Bake for 30 to 35 minutes or until done.
- Using a fork or spoon handle, poke holes over the entire cake after taking it from the oven.
- Pour sweetened condensed milk over the cake, letting it soak into the holes.
- The pour the hot fudge sauce over the top of the whole cake and spread gently covering all of the cake. You may need to soften the hot fudge slightly in the microwave if it's too thick to pour or spread.
- To make the frosting, beat together butter, milk, powdered sugar, peppermint extract, and green food coloring until smooth.
- Spread over the cooled cake.
- Sprinkle on chopped Andes Mints and refrigerate for at least an hour before serving.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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