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