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
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… 🙂
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.
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. 🙂
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
Mint Chocolate Chip Layer Cake
- 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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When you say shortening what do you mean is it an American term?
It’s a butter replacement, basically. If you don’t have something similar, you can use all butter.
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!!
So glad you enjoyed it!
Why doesn’t this recipe have butter for the cake?
This cake is soooo shit it tastes extremely salty I nearly threw up when I tasted it
Did you empty an entire can of salt into it? That could be why. 🙂
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
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
Great! I’m so glad you enjoyed it!
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!!
I hope you enjoyed it! 🙂
It was TREMENDOUS!!!!
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 ?
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.
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)
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?
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.
Hi!!! What tip Did you use to decorate the top?
It’s the Ateco 844 tip. There should be a link to it just above the recipe card. 🙂
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
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.
Awesome! I’m glad everyone loved it!