Mint Chocolate Chip Layer Cake

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This Mint Chocolate Chip Layer Cake is such a fun flavor combination! Made with my favorite chocolate cake as the base then topped with homemade mint frosting. A chocolate-mint lovers dream dessert!

Mint Chocolate Chip Layer Cake

Mint Chocolate Chip Layer Cake recipe

Mint Chocolate Chip Layer Cake

This past weekend was the third weekend of the past four that I’ve been traveling on blog-related trips. I’ve been on an Ohio Diary Adventure, to San Francisco with some of my favorite bloggers and I just got back from a blogging conference yesterday afternoon. It’s been busy and hard to keep up with everything, but it’s also be been great to spend time with my fellow bloggers – both those I’ve known for a while and those that are new friends.

Now that all the traveling is over, it’s time to settle in and saddle up because my cookbook comes out in 15 DAYS!! It’s so crazy! I got my copies almost 2 weeks ago and I’ve put together a fun little preview of what’s in the book, if you want to check it out. If you haven’t pre-ordered yet, get on it! It’s just in time for Christmas too! 🙂

Sidenote – can you believe I’m even talking about Christmas yet? I can’t deal. But it’s going to come SO fast! Let’s not talk even go there… 🙂

Best Mint Chocolate Chip Layer CakeBest Mint Chocolate Chip Cake Recipe

Instead, let’s talk about this cake. It’s delicious on overdrive. SO good!

It’s made with layers of my favorite chocolate cake. It is literally the easiest chocolate cake you could ever make and it never disappoints. Every time I make it, it’s a huge hit. So moist and chocolatey. Plus, you basically just throw everything into a bowl and mix. #dreamrecipe

You’ll notice when you bake it that it bakes on a lower temperature than is typical. It’s totally ok – that’s not a typo. And although I used Hershey’s dark cocoa powder, you could definitely switch it out for regular cocoa powder too. Your call.

Homemade Mint Chocolate Chip Layer CakeEasy Mint Chocolate Chip Layer Cake

The cake is frosted with mint buttercream and layered with mint chocolate pieces. They are in between the cake layers and also used to decorate the cake. You could leave them out, but I love the extra mint flavor and mix of textures. I used Andes mint baking pieces, but mint chocolate chips or something similar would work as well.

This cake was definitely a hit! It’s super yummy and it’s hard to resist the combination of mint and chocolate. I was pretty in love with it. 🙂

Best Homemade Mint Chocolate Chip Layer Cake recipeBest Homemade Mint Chocolate Chip Cake

You might also like:

Mint Chocolate Chip Cupcakes
Mint Chocolate Oreo Cheesecake
Mint Oreo Cheesecake
Mint Chocolate Icebox Cake
Mint Chocolate Cookie Cups
Double Mint Chocolate Cookies
Mint Chocolate Brownie Brittle Bark
Fudgy Mint Chocolate No Bake Cookies

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close up image of Mint Chocolate Chip Layer Cake slice

Mint Chocolate Chip Layer Cake

  • Author: Life, Love and Sugar
  • Prep Time: 1 hour
  • Cook Time: 35 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12-14 Slices
  • Category: Cake
  • Method: Oven
  • Cuisine: American


This Mint Chocolate Chip Layer Cake is such a fun flavor combination! I mean, how can you go wrong with a super moist mint chocolate cake? You really can’t.



  • 2 cups (260g) flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) milk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla
  • 1 cup (240ml) boiling water


  • 1 1/2 cups (336g) butter
  • 1 1/2 cups (284g) shortening
  • 11 1/2 cups (1323g) powdered sugar
  • 5 tbsp (75ml) water
  • 1 tsp vanilla extract
  • 1 tbsp mint extract
  • Green and yellow gel icing color
  • 10 oz mint chocolate pieces


  1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides.
  2. Add all the dry ingredients to a large bowl and whisk together to combine.
  3. Add the eggs, milk and vegetable oil to the dry ingredients and mix well.
  4. Add the vanilla to the boiling water and add to the batter. Mix on low speed until well combined.
  5. Divide the batter evenly between the three cakes pans and bake at 300 degrees for about 30-35 minutes, or until a toothpick comes out with a few moist crumbs.
  6. Remove cakes from oven and allow to cool for about 5-10 minutes, then remove to cooling racks to cool completely.
  7. While the cakes cool, make the frosting. Beat the butter and shortening together until smooth.
  8. Slowly add about 1/2 of the powdered sugar, mixing until smooth between each addition of powdered sugar.
  9. Add 3-4 tablespoons of water and the vanilla and mint extract to the frosting and mix until smooth.
  10. Slowly add the remaining powdered sugar, mixing until smooth between each addition of powdered sugar.
  11. Add additional water to the frosting as needed to get a smooth consistency, then color frosting with gel icing color.
  12. When the cakes are cooled, use a large serrated knife to remove the domes from the tops of the cake layers so that they are flat.
  13. Place the first layer of cake on your serving plate or on a cardboard cake circle.
  14. Spread 1 cup (240g) of frosting into an even layer on top of the cake, then sprinkle 1/4 cup of mint chocolate pieces on top and press into the frosting.
  15. Add the second layer of cake, then another cup (240g) of frosting and 1/4 cup of mint chocolate pieces.
  16. Top the cake with the third layer of cake.
  17. Frost the outside of the cake with the remaining frosting. For help getting a smooth finish, refer to my tutorial on how to frost a smooth cake with buttercream.
  18. Press additional mint chocolate pieces into the sides of the cake and pipe a swirl border of frosting around the top edge of the cake. Sprinkle additional mint chips over the top of the cake, if desired.


The cake is the photos uses Hershey’s Special Dark Cocoa powder, but you can use regular cocoa powder as well. I also used Andes mint baking chips, but you can use another mint chocolate candy if you prefer.


  • Serving Size: 1 Slice
  • Calories: 1163
  • Sugar: 138.2 g
  • Sodium: 581.1 mg
  • Fat: 59.2 g
  • Carbohydrates: 157.7 g
  • Protein: 8.5 g
  • Cholesterol: 36.4 mg

Keywords: mint chocolate cake, mint chocolate chip cake, mint chocolate cake recipe

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Favorite Mint Chocolate Chip Layer Cake

Mint Chocolate Chip Layer Cake

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Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

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    1. Lindsay

      I’m so glad you enjoyed it! While you can freeze the cake layers, you can make them the day before you frost the cake and not need to freeze them. Either way would be fine.

  1. Maria

    I love the chocolate cake. My company wasn’t a fan of the mint chip icing. Do you have a chocolate mousse recipe suggestion for filling

  2. Gina

    I love this chocolate cake! I made the entire cake with the mint frosting once and it came out so well I’ve been using this whenever someone asks for chocolate cake. My daughter prefers a fruity frosting and I just made this chocolate cake to go with it for her birthday tomorrow. 4 years in a row!

  3. Carolyn Mans

    Hi Lindsay
    I am trying this for my little boys birthday. Can’t wait!
    Could you please tell me, I can only find peppermint essence. Is this okay?

    1. Lindsay

      It’s fine, but it’s stronger than extract so you don’t need as much. I’ve never used it before so it’s hard to advise but you could try cutting it in half.

      1. Amy

        Thanks! By the way, I loved your Raspberry Chocolate Cake. My friends said it was the best cake they had ever tasted!

    1. Lindsay

      I know a lot of people make 6 inch cakes and it sounds like they turn out well, I just haven’t tried the 6 inches to be able to advise.

  4. Kirsten Anderson

    Made this cake for a friend’s birthday, but when I added the 1 cup of boiling water to the already quite thin batter, the batter became skim milk consistency. I had to add more flour to compensate. Not sure if the batter is supposed to be that runny?

    1. Lindsay

      I’ve never used fresh mint juice. I would imagine you could use it, I just don’t know much about how to do that.

  5. Elaine

    I absolutely loved this recipe! Great flavor. The mint gave it a perfect balance and the cake was so moist and delicious. Would you have an equivalent recipe for just the cake itself, but in vanilla? 

    1. Lindsay

      That is what I used, yes. I use a decorator style buttercream, which is typically about 4 cups of powdered sugar to 1 cup of butter (or butter and shortening). You can certainly reduce it, but it does change the consistency of the frosting.

      1. Ottilie

        Would it work to put ice-ream in between the cakes, and just put frosting on the outside, and if so, how much would you reduce the frosting by?

      2. Lindsay

        Yes, you could use the cake layers to make an ice cream cake. I did something similar with this ice cream cake. Personally, I’d use whipped cream for the frosting, rather than buttercream, as it won’t be so firm when frozen.

  6. Lianne

    Hi Lindsay!
    I was just wondering if the cakes are supposed to have a dent in them after they are done baking.

  7. Daniel

    Hello Lindsay! I am new to cake baking and was wondering what function the boiling water has? Thank you for this fun recipe, excited to try!

    1. Lindsay

      You could use cold water if you wanted, but the heat helps the cocoa bloom to bring out more a intense chocolate flavor.

  8. Alyssa Bonita

    Hi! I cant wait to try this!! How do u get the mint pieces so evenly around the outside of the cake? It looks so pretty!

    1. Lindsay

      How many layers would you be making? Still three? If you’re making a 3 layer 10 inch cake, you might want to increase the recipe a bit – maybe even double it.

  9. Beth

    My daughter is also making this recipe for a 4-H project. She’s already made it once and it’s delicious. Is this your original cake and frosting recipe or are they from another source. Thanks!

    1. Lindsay

      I’m so glad you’ve enjoyed it! The cake is one I’ve had for years and don’t know the original source. The frosting is mine.

  10. Naz

    Hi Lindsay, 
    I don’t find much time to go on-line with being a working mom. But I wanted to bake a cake with my kids. I found your website and blog and I can’t stop reading your recipes and admiring the beauty of your wonderful creations! I really want to make this Mint Chocolate Chip Layer Cake. I am short on time and do not have time to order all the things from Amazon that you cited in the beginning. Can I find all those it me at Target or the grocery store? Also, can I use an electric hand mixer? I do NOT have a Kitchen Aid Mixer. If I wanted to make 2 layers instead of 3, can you please please tell me how to adjust everything for the cake and frosting? Can I find the 8 inch pans at the store? Can I use food coloring instead of the gel? Thank you SO much! I need to make this amazing cake fast and do not have time to order things online. I want to be able to find everything in my pantry and the store, 
    Thank you so much! 

    1. Lindsay

      I’m not sure which things you say I mention in the beginning that you’d need to order? I mention my cookbook in the post, but you don’t need that for this recipe. You should be able to find all the ingredients readily at the grocery store. Sometimes the mint chips are hard to find, but usually Walmart has them, along with the other baking supplies you’d need including the cake pans and green gel icing color. Food coloring doesn’t give as strong as a color without adding a lot, which thins out your frosting. You could do it, but you’d have to be aware of the consistency. A hand mixer is just fine. I hope that helps!

  11. Marta

    I loved how it’s easy and straightforward. Just one bowl. Also, I made this gluten free replacing the flour for the same amount of a homemade pre-mix* and 3/4 tsp of xantan gum. I’ll be using this recipe from now on! Thank you so much.
    Pre-mix: 300 gr of rice flour, 300 gr of manioc starch and 400 gr of cornstarch. Just mix everything and store in a container.

  12. Michelle Florence

    My daughter made this recipe for her local youth fair. It took OVERALL GRAND CHAMPION! Thank you for sharing it.

  13. Diana

    Just wanted to say a big thanks for this recipe! I made it this past week for our eldest’s eleventh birthday, and it was a huge hit. Wonderful recipe – thanks!!


  14. Eleanor

    Made this cake with my five old. Reply nice recipe will be cutting it today. Will let you know how it came out. Big fan of your blog. Thank you for all the lovely recipes

  15. Eleanor

    Hi Lindsay made this cake for my 5year old. He loved eating it and I loved making it. Fantastic
    Cake. Will be making more cakes from your blog. I am a big fan

  16. Melissa

    I made this cake today for a friends birthday tomorrow. I cannot wait to cut it open and see what happens. I will let you know!!

    1. Timothy Perez

      I couldn’t get my icing to taste anything other than the shortening no matter how much extract I added , the underlying taste was always there . Any thoughts ? 

      1. Lindsay

        I’m not sure I have any real suggestions, you just might not be a shortening fan. Some people really notice it and some people don’t. You can always replace it with additional butter.

    2. Rachel Helm

      Made this cake today and decorated with after eight mints, absolutely delicious!
      I left out the shortening, used more butter and did a middle layer of melted mint aero and after eight mint pieces.
      Exquisite! Thank you:0)

  17. Carrie

    Hi there! I made this cake and everyone in my family thought the cake itself was fabulous but felt the frosting tasted like toothpaste. I used regular mint extract and wondering if I should have used peppermint extract instead? It was more of a spearmint/toothpaste kind of flavor which ruined the whole cake and I sadly ended up throwing most of it away as no one wanted to eat the “toothpaste” cake. All that effort down the drain. We all normally love all of your recipes!!! Just wondering if it should say peppermint?

    1. Lindsay

      Some of that is probably a flavor preference. The other thing is that I included vanilla extract along with the mint in the frosting. I think the vanilla cuts down on that toothpaste-y taste you can get. Maybe try adding a little more vanilla next time? Or if you prefer the peppermint, that’s fine too. They are different flavors though.

  18. kelly swiggs

    hi can you tell me the amount of ingredients i would need so i can an use a 12inch cake tin and amout to use for a 9 inch cake tin please?thank you

  19. Amy

    I love this cake. It is moist and delicious. I actually made it twice. The first time I made the Mint Chocolate Chip Layer Cake as directed and it was a hit. The second time I made it was during the holidays, but instead of using mint chocolate chip icing i used the peppermint icing from your Peppermint Chip Layer Cake recipe for a festive touch and my family loved it.

  20. Julie

    Lindsay – I love your chocolate coconut cake – that is my official go to cake recipe!!  I am looking at doing a holiday cake and notice that this cake recipe is a bit different (unsweeten cocoa vs special dark cocoa, milk vs buttermilk) – do you have a preference? Thank you!! Love your website!!! yummy!! Always can trust it! 🙂

    1. Lindsay

      I’m so glad you enjoy the Chocolate Coconut Cake and the site. Thank you! 🙂 Those two ingredients are pretty interchangeable. Regular cocoa vs dark depends on the cake for me. Sometimes I prefer a deeper chocolate and go with the dark. As for the milk, either works. I don’t tend to notice a large difference, so if I just have regular milk on hand I go with that.

  21. Nina

    Lindsay, you are officially my cake Goddess. This cake is DELISH!! The base is so light and moist and chocolatey, and the mint frosting is to die for.
    I made mini muffins (I use praline forms for them, so they’re really bite-sized), and threw a teaspoonful of espresso powder in the batter. I cut down on the sugar in the frosting (used about 750 gms), but it was still firm enough and sweet enough for my taste. Added a few tablespoons of water.
    Mine are nowhere close to being as pretty as yours are. I added a bit too much colour, so mine look more like they have a wasabi frosting 😀

    But the mint flavour!! And the chocolate cake! Excuse me, while I go have another one, before my work colleagues eat them all!

    1. Melissa

      She is my goddess also!!!  I have made the red wine chocolate cakes…divine….the chocolate with chocolate frosting…amazing..and the peanut butter cookie dough brownie cake….atomic, as my kids called it… she is a superb baker!!!

  22. Sabila

    This recipe is confusing you say flour …what flour all purpose self raising plain? You also said 2 cups of which is 260 grams then u said 2 cups of sugar which u said is 418 grams how 2 cups be different in weight ?

    1. Lindsay

      It’s all purpose flour. Flour and sugar weight differently, so as cups they are both at 2 cups, but by weight they are different.

  23. Melia

    Hi I used the cake recepie like as instructed but when I put the cakes in for 32 minutes it came out uncooked? Like the sides were baked but the middle was still very much wet.

    1. Lindsay

      I’m not sure what happened – it’s hard to say from a distance. But I’ve made this cake more times than I can count and it should bake just fine. Perhaps it just needed more bake time?

    2. Angel

      Took 40 minutes in my electric oven, this is my first cake from scratch & I’m totally impressed by how easy & tasty this recipe is. Thanks for sharing with us 😉

  24. Monica

    Hi Lindsay, 
    I’m anxious to try this mint cake recipe. I’m a little confused though, am I reading the frosting recipe right? Eleven and a half cups of powdered sugar??  Thanks!

    1. Lindsay

      Yep, that’s correct. Admittedly I use more frosting than some. This is how I frosting my cakes, and when using that method you really do use all that frosting. You can cut the recipe down a bit, if you prefer though and don’t think you’ll frost it the same way.

  25. Cindi

    I made this last night and it was absolutely the most delicious cake and frosting ever!! I am keeping this cake recipe as my new chocolate cake go to recipe. At first I thought 11 cuos of powdered sugar?! What?! But, YES!! So perfect!! I felt like a real baker after making this. Thank you for the recipe and I am looking forward to making more of your cakes.

    1. Lindsay

      You don’t need to change the measurements, just bake the two cakes for longer – probably about 40-45 minutes.

  26. Annie @ Annie's Cooking Lab

    This cake is BEAUTIFUL! Such a nice change from all of the pumpkin and apple desserts right now (not that those aren’t delicious,, I’m obsessed with them too)

  27. Vivian | stayaliveandcooking

    Can I just say that I envy those perfect layers you have?! You know those moments in masterchef – when they cut a piece of cake and slowly lift it up to show the layers – that would have some dramatic background music if they cut a pie I made. Haha! Looks delicious and I’m loving that mintgreen colour on the frosting.

      1. Anthony

        The recipe calls for a lot of wet ingredients when making the batter and my batter ended up becoming more liquid like than usual. Is this normal or should I add more flour to thicken it up?

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29