Chocolate Mint Cake
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This easy Chocolate Mint Cake is the perfect dessert to celebrate the season.
Chocolate and mint flavors come together in a delicious cake that is not only moist and chocolately, it is colorful and festive.
This mint chocolate cake recipe is one of our easy cake recipes you will eant to bookmark.
This is a poke cake that is super simple to make.
Why Try This Recipe
Easy recipe. Made with a few simple ingredients from your grocery store, this chocolate mint cake recipe comes together quickly.
Delicious. This makes a moist cake with creamy mint frosting. It’s honestly the delicious flavor of a Girl Scout Thin Mint cookie in a rich, fluffy chocolate cake! Boxed pudding adds a layer of rich chocolate flavor.
Festive. This is a fun cake for chocolate mint lovers or special occasions. I love to serve it as a St. Patricks dessert.
Ingredients
- chocolate cake mix
- egg
- vegetable oil
- powdered sugar
- peppermint extract
- green food coloring
- andes mints
See recipe card for quantities
Equipment
- large mixing bowl
- electric mixer
- wire rack
- 13 x 9 baking pan
- offset spatula
.
How to Make A Chocolate Mint Poke Cake
Step 1 – In a large bowl add eggs, oil and water to fudge cake mix and combine.
Step 2 – Add chopped Andes candies to cake batter and blend.
Step 3 – Pour into prepared baking pan and bake as directed.
Step 4 – While cake bakes, prepare chocolate pudding.
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Step 5 –Poke holes into cake with the end of a wooden spoon after cake cools completely.
Step 6 – Spread frosting in a thick layer over the cooled cake.
Top with Andes Mint pieces and sere.
Substitutions & Variations
- Round Cake vs Sheet cake – you can also make this as a chocolate mint layer cake with 2 round cake pans. You can also use a cupcake tin to make Mint chocolate cupcakes.
- Frosting – use chocolate buttercream in the place of mint buttercream.
- Toppings – You can add mint chocolate chips or thin mints to the top of the cake after frosting.
- mint chocolate chip cake – You can add a few mint chocolate chips when available at the grocery store.
Storage & Serving Suggestions
Store tin an airtight container in the refrigerator. Store any remaining frosting in an airtight container in the refrigerator.
Serve with vanilla ice cream.
Timesaving Tips and Helpful Hints
- Make the cake the day before and store in plastic wrap in the refrigerator. Frost before serving.
- For more mint flavor – add drop or two extra of mint extract.
- Make sure the cake is completely cool before adding the whipped topping.
- You can use vanilla buttercream frosting or whipped cream frosting to change this up a bit.
- Wipe the knife after each slice cut for best result
FAQs
Can I use a white cake mix?
Yes, just add 1/4 cup of cocoa powder to the cake mix and add all other ingredients as directed.
Can I freeze this cake?
Yes, you can freeze the cake before frosting it. Wrap it tightly and store in the freezer.
More St. Patick’s Day Recipes
Looking for other recipes like this? Try these:
More Chocolate Cakes
Chocolate Mousse Cake – This easy Chocolate Mousse Cake is s a rich and indulgent dessert. Creamy chocolate mousse is layered between layers of moist chocolate cake, for a delicious chocolate dessert cake.
Chocolate Pudding Cake – This Chocolate Pudding Cake is a moist, fudgy chocolate cake, with a deep cocoa flavor. This rich chocolate cake is topped with a silky smooth chocolate ganache for a delicious dessert!
Texas Chocolate Sheet Cake – This Texas Chocolate Sheet Cake Recipe is delicious! Full of rich, chocolate flavor with a butter and pecan chocolate frosting that is fantastic.
Chocolate Mint Cake
Equipment
- Measuring cups and spoons, large bowl and electric mixer (or stand mixer), 9×13 inch cake pan, wooden spoon (handle to poke holes in cake), large bowl and silicone spatula
Ingredients
- 13.25 oz box Chocolate Fudge Cake Mix and ingredients listed – mine called for 1 cup water, ½ cup oil, 3 eggs
- ¼ tsp peppermint extract
- 1 ½ cups Andes Mints chopped and divided
- 3.4 oz box instant pudding mix
- 1 ¾ cup milk
- 8 oz whipped topping
- 5 drops green food coloring
Instructions
- Preheat the oven to 350 degrees, and grease a 9×13 inch cake pan.
- Add the cake mix, water, oil, eggs, and peppermint extract to a large bowl and using an electric mixer, beat on medium speed for 2 minutes. Fold in ¾ cup of chopped Andes mints, and pour into the pan.
- Bake for 28-33 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven, and allow it to cool for 1 hour.
- Using the handle of a wooden spoon, poke holes into the cake, about 1 inch apart.
- Add pudding mix and milk to a bowl and beat with a whisk for 2 minutes. Pour over the cake, and spread across the entire cake, it will seep into the holes, and leave a pudding layer on top as well.
- Add food coloring to the tub of whipped topping and stir until a solid color forms. Spread over cake.
- Refrigerate cake for 2 hours to allow it to completely set.
Notes
- Make the cake the day before and store in plastic wrap in the refrigerator. Frost before serving.
- For more mint flavor – add drop or two extra of mint extract.
- Make sure the cake is completely cool before adding the whipped topping.
- You can use vanilla buttercream frosting or whipped cream frosting to change this up a bit.
- Wipe the knife after each slice cut for best result
Nutrition
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Hugs,
Maria @ kraftyplanner.com