Mint Chocolate Cake

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This mint chocolate cake is made up of 3 layers of perfectly moist chocolate cake filled and frosted with a sweet, refreshing mint buttercream dappled with chopped chocolate! It’s so delicious and a mint-chocolate lover’s dream!

Why You’ll Love This Mint Chocolate Cake Recipe

Mint and chocolate is a wonderful flavor combination and this mint chocolate cake turns it into the most amazing cake. It has the most amazing flavor and just melts in your mouth. It’ll have everyone coming back for seconds. Here are just a few reasons this mint chocolate chip cake should be the next one you make.

  • Irresistible flavor combo. When cooling mint and nostalgic chocolate come together, magic happens. And this cake does it so well. The wonderfully moist, rich chocolate cake pairs with the refreshing mint buttercream like something out of a dream.
  • So moist. I used my favorite chocolate cake here. It’s so moist and flavorful.
  • Simple mixing method. This is one of the easiest cakes out there in terms of mixing method. No fancy beating or creaming and it’s all done in one bowl!
  • A site to see. The beautiful minty green of the chocolate-speckled frosting next to the deep brown, almost black, of the chocolate ganache is hard to keep your eyes off of.

Ingredients You’ll Need

Head on over to the store and grab the following ingredients for this mint chocolate cake recipe. Here are a few notes about the most important ones. You’ll find exact measurements in the recipe card below.

Ingredients for mint chocolate cake.

Chocolate Cake Layers

  • All-purpose flour – Be sure to measure your flour accurately for best results. I always recommend a food scale, but the spoon and level method is the next best.
  • Natural unsweetened cocoa powder – You could use Dutch-processed cocoa powder for a richer, deeper chocolate flavor, but keep in mind that the layers may not rise quite as much.
  • Baking soda – The baking soda gives this cake the perfect rise and texture. No need for baking powder here.
  • Eggs – Be sure to use large eggs, not medium or extra large.
  • Milk – I use 2%, but you can also use whole milk, or even buttermilk.
  • Vegetable oil – The vegetable oil in this cake makes it so wonderfully moist. Do not swap it out for melted butter. The result isn’t the same.
  • Hot water – The hot water helps the chocolate bloom into full flavor.

Mint Frosting

  • Unsalted butter – Start with room temperature butter. If it’s too cold, you’ll find yourself with a lumpy frosting.
  • Powdered sugar – For a great frosting and piping consistency, I recommend using the amount listed in the recipe. However, you can reduce the amount if’d you like to. You just don’t want the buttercream to be too thin to keep the cake layers in place. If you want to reduce it, I’d recommend reducing everything else as well, in equal parts.
  • Vanilla extract and mint extract – Using both helps keep the mint from being too much and giving toothpaste vibes.
  • Salt – You don’t have to add salt, but it can help to cut down on the sweetness.
  • Semi-sweet chocolate – Another type of chocolate would be fine too. You could even use Andes mint pieces.

Chocolate Drip

  • Semi-sweet chocolate chips – I would stick with semi-sweet chocolate. Another type can change the ganache consistency.
  • Heavy whipping cream – Don’t swap for milk or something else. The fat content of the heavy cream is important here.
Mint chocolate cake on a serving plate.

How to Make Mint Chocolate Cake

Here’s a basic rundown of how to make this minty, chocolaty layer cake. Don’t forget to scroll to the recipe card below for more detailed instructions.

Make the Cakes

  • Prep. Preheat the oven to 300°F, line the bottoms of three 8-inch cake pans with parchment paper, and grease the sides.
  • Combine the dry ingredients. Whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  • Add the wet ingredients. Mix in the eggs, milk, and vegetable oil. Mix together the vanilla and hot water and then mix it into the batter.
  • Bake. Divide the batter between the cake pans and bake for 30-33 minutes.
  • Cool. Allow the cakes to cool in their pans for 10 minutes before transferring to cooling racks to cool completely.

Make the Buttercream

  • Make the buttercream base. Beat the butter until smooth and then mix in half of the powdered sugar followed by 3 tablespoons of heavy cream, the vanilla extract, and the mint extract. Mix in the remaining powdered sugar and salt followed by a little extra heavy cream if your frosting is too thick.
  • Make it colorful. Mix the gel icing color to color into the buttercream.
  • Add the chocolate. Sift out any powdered pieces from the chopped chocolate and then mix the chopped chocolate into the buttercream.

Assemble and Decorate the Cake

  • Stack, fill, and frost. Remove the domes from the cooled cake layers, place one layer on a cake plate, and spread 1 cup of frosting over it. Top with the second cake layer and frost that layer with 1 cup of frosting. Repeat with the last layer. Frost the outside of the cake.
  • Make the chocolate ganache. Heat the heavy cream until just boiling and pour it over the chocolate chips. Let them sit for 2-3 minutes and then whisk until smooth.
  • Decorate. Drizzle the chocolate ganache around the edge of the cake, then spread the remainder over the top of the cake. Once the ganache has firmed up a bit, pipe the remaining frosting around the top edge of the cake. Garnish with extra chopped chocolate, if desired.

Tips for Success

  • HOT water. The temperature of the water plays a crucial role in helping bring out the full chocolate flavor of the cocoa powder.
  • Get the frosting right. Don’t be afraid to add a little extra heavy cream to thin out the frosting if needed. Have a read through my post on how to get the right frosting consistency for more.
  • Perfectly colored buttercream. I like to run the chopped chocolate for the frosting through a mesh sieve to remove any powdery chocolate bits that might discolor the buttercream.
  • Cool completely. Do not attempt to frost the cake layers until they have cooled completely. The frosting will melt and slide off.
  • Make it pretty. I highly encourage you to do a little studying before you stack, frost, and decorate this cake. My posts on how to level a cake and how to stack a cake will help you achieve a symmetrical layer cake. In addition, this tutorial for frosting a smooth cake and my post on making a chocolate drip cake will teach you how to decorate like a pro.
  • Allow the ganache to firm up. After decorating the cake with chocolate ganache, allow it to firm up a bit before piping the remaining frosting around the top edge. If the ganache is too runny, it will adhere to the frosting and make a bit of a mess.
A slice of mint chocolate cake on a plate with a bite taken out of it.

How to Store Mint Chocolate Chip Cake

  • Counter or refrigerator. Store the cake in an air-tight cake carrier or wrap it in a double layer of plastic wrap. If you go the plastic wrap route, use toothpicks to prop the plastic away from any decorations. Alternatively, arrange slices in a single layer in an airtight container. Once airtight, you can leave this cake out at room temperature for up to 24 hours or store it in the fridge for up to 5 days.
  • Freezer. Pop the cake in the freezer for a couple of hours to firm up before wrapping the whole thing in a double layer of plastic wrap. You can also arrange slices in a freezer-safe, airtight container and store it that way. It will keep in the freezer for up to 3 months. Allow the cake to thaw in the fridge before diving in.
Overhead image of mint chocolate cake on a serving plate.

More Mint Chocolate Desserts

If you love the combination of cooling mint and rich chocolate as much as I do, you have to try these other recipes as well. Happy baking!

Print
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Closeup of mint chocolate cake on a serving plate.
Recipe

Mint Chocolate Cake

  • Author: Lindsay
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12-14 Slices
  • Category: Cake
  • Method: Oven
  • Cuisine: American

Description

This mint chocolate cake is made up of 3 layers of perfectly moist chocolate cake filled and frosted with a sweet, refreshing mint buttercream dappled with chopped chocolate! It’s so delicious and a mint-chocolate lover’s dream!


Ingredients

Chocolate Cake Layers

  • 2 cups (260g) all-purpose 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

Mint Frosting

  • 2 1/2 cups (560g) unsalted butter, room temperature
  • 10 cups (1150g) powdered sugar
  • 36 tbsp (45ml-90ml) heavy whipping cream
  • 2 tsp vanilla extract
  • 23 tsp mint extract
  • Pinch of salt
  • Green and blue gel icing color
  • 6 oz semi-sweet chocolate, finely chopped

Chocolate Drip

  • 3 oz (1/2 cup | 85g) semi-sweet chocolate chips
  • 1/4 cup heavy whipping cream

Instructions

Make the Cakes

  1. Preheat oven to 300°F (148°C). Prepare three 8-inch cake pans with parchment paper circles in the bottom, and grease the sides.
  2. Add flour, sugar, cocoa powder, baking soda and salt to a large bowl and whisk together.
  3. Add the eggs, milk and vegetable oil to the dry ingredients and mix until well combined.
  4. Add vanilla to the hot water, then pour into the batter. Mix until well combined. The batter will be very thin.
  5. Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
  6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

Make the Buttercream

  1. Add the butter to a mixer bowl and beat until smooth.
  2. Add about half of the powdered sugar and mix until well combined and smooth.
  3. Add 3 tablespoons of heavy cream, the vanilla extract and the mint extract and mix until well combined and smooth.
  4. Carefully add the remaining powdered sugar and mix until well combined smooth. Add the salt and additional heavy cream, as needed, to get the right consistency of frosting.
  5. Add the gel icing color to color the buttercream.
  6. Before adding the chopped chocolate to the buttercream, try to move all the tiny little powdery bits of chocolate, so they don’t discolor the buttercream. I used a fine mesh sieve.
  7. Add the chopped chocolate to the buttercream and stir together until well combined.

Assemble and Decorate the Cake

  1. Once cakes are cool, remove cake domes from top with a large serrated knife. See my tips on how to level a cake and how to stack a cake. Place first layer of cake on cake plate.
  2. Spread about 1 cup of buttercream on top in an even layer.
  3. Add second layer of cake and another cup of buttercream. Spread buttercream into an even layer.
  4. Add final layer of cake on top and frost the outside of the cake with the remaining buttercream. Feel free to use my tutorial for frosting a smooth cake. Set cake aside.
  5. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
  6. Heat the heavy whipping cream in the microwave just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
  7. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges. See my tips on making a chocolate drip cake.
  8. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake. I used Ateco tip 809. Finish off the cake some additional chopped chocolate, if desired.
  9. Store the cake in an air-tight cake carrier or well covered. You can leave it at room temperature for up to 24 hours, then refrigerate the cake. The cake is best when served at room temperature and holds up well for 4-5 days.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 1069
  • Sugar: 124.2 g
  • Sodium: 372.3 mg
  • Fat: 56.5 g
  • Carbohydrates: 143.3 g
  • Protein: 6 g
  • Cholesterol: 118.3 mg

Categories

Lindsay
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