This Thin Mint Poke Cake is a dreamy dessert that combines the nostalgic charm of Girl Scout cookies with the indulgent richness of a moist, chocolatey cake. Infused with a refreshing mint glaze and topped with a creamy chocolate ganache, every bite is a perfect balance of cool, minty freshness and decadent sweetness. The poke cake technique ensures the flavors meld beautifully, creating a melt-in-your-mouth texture that’s impossible to resist.
With just 1 hour and 45 minutes from start to finish, this dessert is surprisingly simple yet impressive enough to steal the spotlight at any gathering. The vibrant green drizzle and crunchy mint cookie crumbles add a playful touch, making it as delightful to look at as it is to devour. Whether you’re a mint-chocolate fan or just love a showstopping treat, this cake is guaranteed to satisfy your sweet tooth and leave everyone asking for seconds.
Ingredients for Thin Mint Poke Cake
- 15.25 ounces Betty Crocker chocolate cake mix
- 1¼ cups water
- ⅓ cup vegetable oil
- 3 eggs
- 14 ounces sweetened condensed milk
- 11.75 ounces hot fudge sauce (microwave slightly if too thick)
- For the Frosting:
- ½ cup butter, softened
- 2 Tablespoons milk
- 2 cups powdered sugar
- 1 teaspoon peppermint extract
- 4 drops green food coloring
- 4.6 ounces Andes Mints, coarsely chopped
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease the bottom of a 9×13 inch baking pan.
- Prepare the cake batter: In a large bowl, mix the chocolate cake mix, water, vegetable oil, and eggs according to the package directions. Pour the batter into the prepared pan.
- Bake the cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Poke holes in the cake: Once the cake is out of the oven, use the handle of a fork or spoon to poke holes all over the surface of the cake.
- Add the sweetened condensed milk: Slowly pour the sweetened condensed milk over the cake, allowing it to seep into the holes.
- Top with hot fudge sauce: Pour the hot fudge sauce over the cake, spreading it gently to cover the entire surface. If the sauce is too thick, microwave it for a few seconds to make it easier to spread.
- Make the frosting: In a mixing bowl, beat together the softened butter, milk, powdered sugar, peppermint extract, and green food coloring until smooth and creamy.
- Frost the cake: Once the cake has cooled, spread the frosting evenly over the top.
- Add the finishing touch: Sprinkle the coarsely chopped Andes Mints over the frosting.
- Chill and serve: Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Slice and enjoy!
Creative Topping Ideas to Elevate Your Cake
While the chopped Andes Mints are a classic choice, you can get creative with toppings! Try crushed Thin Mint cookies for a nostalgic twist, or drizzle melted dark chocolate over the frosting for extra richness. For a festive touch, sprinkle on some red and green sprinkles during the holidays. If you love texture, add a handful of mini chocolate chips or crushed peppermint candies for a delightful crunch.
Perfect Pairings: Serving Suggestions
This Thin Mint Poke Cake is a showstopper on its own, but pairing it with a scoop of vanilla ice cream or a dollop of whipped cream takes it to the next level. For a refreshing contrast, serve with a glass of cold milk or a minty hot cocoa. If you’re hosting a party, slice the cake into bite-sized pieces for easy sharing and pair with coffee or espresso for a sophisticated dessert spread.
How to Store and Keep It Fresh
Store your cake in an airtight container or tightly wrapped with plastic wrap in the refrigerator for up to 4 days. The flavors actually deepen over time, making it even more delicious the next day! If you need to freeze it, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving.
Time-Saving Tips for Busy Bakers
To save time, use a store-bought chocolate cake mix and pre-made hot fudge sauce. You can also prepare the frosting a day ahead and store it in the fridge—just let it soften slightly before spreading. If you’re short on time, skip the refrigeration step and serve the cake immediately after frosting, though chilling does enhance the flavors.
Common Questions Answered
Can I use a different cake mix? Absolutely! Any chocolate cake mix will work, but for the best results, stick with a moist, rich variety. What if I don’t have Andes Mints? Substitute with crushed peppermint candies or even a drizzle of mint chocolate syrup. Can I make this gluten-free? Yes, simply use a gluten-free chocolate cake mix and ensure all other ingredients are gluten-free certified.
Thin Mint Poke Cake Recipe
Ingredients
- 15.25 ounces Betty Crocker chocolate cake mix
- 1¼ 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 green food coloring
- 4.6 ounces Andes Mints, coarsely chopped
Instructions
- Heat oven to 350 degrees. 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.
- Then 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.