Okay, imagine a cake that whispers “after-dinner mint” and then screams “chocolate overload”—yes, that exists. I first made this Andes Mint poke cake for a family gathering and watched it disappear faster than I could blink. If you love pillowy chocolate and cool mint together, you need this recipe in your life. I’ll walk you through Ingredients and Method, add tips, and give variations so you can make it your own. Ready? Let’s go.
If you enjoy poke-style desserts, you might also love this chocolate strawberry cake that uses a similar easy assembly trick.
Why You’ll Love This Recipe
- Crazy easy assembly — use a boxed chocolate cake mix if you want to speed things up.
- Mint-forward flavor without being toothpastey — the Andes chocolates melt into rich ribbons of mint.
- Fudgy filling — warm chocolate fudge soaks into the cake for a moist, decadent texture.
- Make-ahead friendly — you can assemble it a day in advance and still have it taste fresh.
- Crowd-pleaser — people compliment dessert, then awkwardly ask for seconds.
- Customizable — swap toppings, add liqueur, or go nuts with extra candies.
Ingredients You’ll Need
- 1 box chocolate cake mix (plus the eggs, oil, and water the box requires).
- 1 14-ounce can sweetened condensed milk.
- 12-ounce bag Andes mints, chopped (or about 36–48 pieces).
- 1 cup semi-sweet chocolate chips.
- 1/2 cup heavy cream (for the fudge).
- 1/4 cup butter (for the fudge).
- 2 cups heavy cream (for mint whipped cream).
- 1/4 cup powdered sugar (to sweeten the whipped cream).
- 1/2 teaspoon peppermint extract (use sparingly—Andes are already minty).
- Optional: green food coloring, extra chopped Andes, shaved chocolate, or crushed cookies.
How to Make (Step-by-Step)
1. Bake the cake
Preheat the oven and prepare your pan like the box instructs. Mix the cake batter and pour it into a 9×13 pan. Bake until a toothpick comes out mostly clean; you still want a little give so the fudge can sink in and do its magic. I always check at the lower end of the time range because overbaked cake = dry cake, and nobody wants that.
2. Poke holes while warm
Right after the cake comes out, use the end of a wooden spoon or a fork and poke holes across the top, about every inch. Yes, poke with purpose. The holes let the sweetened condensed milk and fudge penetrate and create that classic poke cake texture.
3. Pour the sweetened condensed milk and Andes
Pour the sweetened condensed milk evenly over the hot cake so it seeps into the holes. Scatter the chopped Andes mints over the cake. They will melt into the warm cake and create little mint pockets. Trust me, this part makes everything worth it.
4. Make the chocolate fudge
In a small saucepan, heat 1/2 cup heavy cream with 1/4 cup butter until warm, then add 1 cup semi-sweet chocolate chips off the heat. Stir until glossy and smooth. Pour the warm fudge over the cake, making sure it drips into the holes and pools on the surface. You’ll see the cake transform instantly.
5. Chill
Cover the pan and refrigerate for at least 2–4 hours, or overnight if you want the flavors to marry and the cake to set perfectly. Chilling also helps the fudge firm up slightly so slices look clean.
6. Make the mint whipped cream
Right before serving, whip 2 cups heavy cream with 1/4 cup powdered sugar until soft peaks form. Add 1/2 teaspoon peppermint extract (or less) and whip to firm peaks. Add a drop of green food coloring if you want the vintage mint look. Spread or pipe the whipped cream over the chilled cake.
7. Garnish and serve
Top with extra chopped Andes, shaved chocolate, or crushed cookies. Slice with a warm knife for pretty cuts. Serve chilled or at cool room temperature.
Pro Tips for the Best Results
- Chop Andes cold: keep candy in the fridge so it chops cleanly and doesn’t melt into a sticky mess.
- Don’t overbake: slightly under the box time gives the best poke texture.
- Even distribution matters: pour condensed milk and fudge slowly to make sure holes absorb evenly.
- Use quality chocolate chips for a silkier fudge. Cheap chips ruin the vibe. IMO, spend a few extra bucks.
- Control the mint: start with 1/2 teaspoon peppermint extract, then taste the whipped cream. You can always add more, but you can’t take it away.
- Chill long enough: overnight chilling yields the cleanest slices and best melding of flavors.
- Make it adult: add 1–2 tablespoons of crème de menthe or peppermint schnapps to the fudge for a boozy kick.
Fun Variations & Topping Ideas
Variations:
- From-scratch cake: use your favorite chocolate cake recipe instead of a mix for a homemade vibe.
- Gluten-free: use a gluten-free chocolate cake mix and check all ingredients.
- Double mint: fold chopped mint candies into the batter for extra pops of mint.
- Brownie base: bake a thin brownie instead of cake for extra fudgy texture.
Toppings:
- Crushed Andes for crunch and extra mint flavor.
- Shaved chocolate for elegance.
- Chocolate ganache drizzle for more decadence.
- Fresh mint leaves for a fresh look (and a tiny bit of freshness).
- Crushed Oreos if you want to be that person who mixes everything delicious together.
Storing and Reheating
- Refrigerate: cover the cake tightly and store in the fridge for up to 4 days. The whipped cream will soften, but the cake keeps flavor and texture well.
- Freeze: you can freeze unwhipped slices (without the whipped cream) for up to 2 months. Wrap tightly in plastic and foil to avoid freezer burn. Thaw overnight in the fridge.
- Reheating: I don’t recommend microwaving whipped cream-topped slices. For fudgy warmth, remove whipped cream, microwave a single slice for 10–15 seconds to warm the fudge, then spoon whipped cream back on top. FYI, this method works great for a cozy serving.
Frequently Asked Questions (FAQ)
Can I use Andes baking pieces or must I chop the standard candies?
You can use baking pieces if you prefer—they melt nicely. I like chopping standard candies because you get variable-size pockets of mint that feel a little more homemade.
Is sweetened condensed milk necessary?
Yes. Sweetened condensed milk gives the classic poke-cake moistness and richness. You can substitute a mix of cream and sweetener, but results vary.
Can I make the whipped cream ahead?
You can whip it a few hours before serving and keep it chilled, but avoid piping it too early or it will deflate. For best presentation, whip it right before serving.
My family hates mint—what then?
Skip the Andes and use caramel candies or chocolate chips instead. The chocolate fudge still makes this cake incredible without the mint.
Can I halve the recipe?
Yes. Use an 8×8 pan and scale ingredients accordingly. Baking time will change, so start checking earlier.
Conclusion
This Andes Mint Poke Cake blends fudgy chocolate, cool mint, and simple assembly into a dessert that feels special without requiring a pastry degree. I love how the Andes candies melt into pockets of mint and how the sweetened condensed milk makes the cake unbelievably moist. Try it for a party, feed it to skeptics, and watch them become converts. If you want a tested variation or source inspiration, check this excellent Andes Mint Poke Cake – Kitchen Fun With My 3 Sons for more ideas and visuals.
If you make this, leave a comment and a rating—tell me if you went classic or added a boozy twist. Also, don’t be surprised if you become known as “that person who brings the mint cake.” 😉
Andes Mint Poke Cake
Ingredients
Method
- Preheat the oven and prepare your pan according to the cake mix instructions.
- Mix the cake batter as directed and pour it into a 9×13 pan.
- Bake until a toothpick comes out mostly clean. Check at the lower end of the time range.
- Right after baking, poke holes across the top of the cake using a wooden spoon end or fork.
- Pour the sweetened condensed milk evenly over the hot cake.
- Scatter the chopped Andes mints over the cake to melt into the holes.
- In a small saucepan, heat heavy cream with butter until warm.
- Remove from heat and stir in semi-sweet chocolate chips until smooth.
- Pour the warm fudge over the cake, ensuring it fills the holes.
- Cover and refrigerate the cake for at least 2–4 hours, or overnight for best results.
- Whip heavy cream with powdered sugar until soft peaks form. Add peppermint extract and continue to whip to firm peaks.
- Optionally, add a drop of green food coloring.
- Spread or pipe the mint whipped cream over the chilled cake.
- Top with extra chopped Andes, shaved chocolate, or crushed cookies.
- Slice with a warm knife and serve chilled or at cool room temperature.
