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. 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!

  2. 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.

  3. 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.

  4. 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.

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