Mint Chocolate Chip Layer Cake

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 dessert, mint cake, chocolate cake, chocolate mint, mint layer cake, mint frosting


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Favorite Mint Chocolate Chip Layer Cake

Mint Chocolate Chip Layer Cake

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Recipe rating

  1. 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.

  2. 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!!!

  3. 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.

  4. 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 😉

  5. 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.

  6. 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.

  7. 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)

  8. 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 mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12