Why You’ll Love This Recipe
Mint and chocolate are a match made in dessert heaven. This Mint Chocolate Cake is a rich, moist, and decadent treat with layers of chocolate cake and a refreshing mint-flavored frosting. The combination of deep cocoa flavor and cool mint makes it perfect for any occasion, from birthdays to holidays. Plus, it’s easy to customize and can be made ahead of time for convenience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Eggs
- Milk
- Vegetable oil
- Vanilla extract
- Peppermint extract
- Boiling water
- Butter
- Powdered sugar
- Heavy cream
- Green food coloring (optional)
- Chocolate chips or chopped chocolate (for garnish)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the cake batter by whisking together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
- Mix wet ingredients in a separate bowl: beat eggs, then add sugar, milk, oil, and vanilla extract.
- Combine wet and dry ingredients, mixing until well incorporated.
- Stir in boiling water to create a smooth batter.
- Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the mint frosting by beating butter until creamy, then gradually adding powdered sugar, heavy cream, and peppermint extract. Add green food coloring if desired.
- Assemble the cake by spreading a layer of mint frosting over one cake layer, placing the second layer on top, and frosting the entire cake.
- Garnish with chocolate chips, chopped chocolate, or chocolate shavings.
- Chill for at least 30 minutes before serving for best results.
Servings and Timing
- Servings: 12 slices
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Cooling & Frosting Time: 40 minutes
- Total Time: Approximately 1 hour 35 minutes
Variations
- Gluten-Free Option: Use a gluten-free flour blend.
- Dairy-Free Version: Substitute dairy-free milk, butter, and heavy cream.
- Extra Chocolatey: Add chocolate chips to the batter for an even richer taste.
- Mint Chocolate Chip Style: Mix mini chocolate chips into the frosting.
- Thin Mint Inspired: Use dark cocoa powder for a more intense chocolate flavor.
Storage/Reheating
- Refrigerator: Store the cake in an airtight container for up to 5 days.
- Freezer: Wrap individual slices tightly and freeze for up to 3 months.
- Reheating: Let refrigerated cake come to room temperature before serving. Frozen slices can be thawed in the fridge overnight.
FAQs
How do I make the cake extra moist?
Adding a little sour cream or yogurt to the batter helps keep the cake extra moist.
Can I use mint chocolate chips instead of peppermint extract?
Yes, but the mint flavor may be milder. Adjust to taste.
What if I don’t have green food coloring?
You can skip it. The frosting will still taste minty without the color.
Can I make this cake ahead of time?
Yes! Bake the cake layers a day in advance and store them wrapped at room temperature. Frost just before serving.
Can I use a different frosting?
Absolutely! Chocolate ganache or cream cheese frosting would work well too.
How can I make this into cupcakes?
Divide the batter into cupcake liners and bake at 350°F for 18-22 minutes.
How do I prevent the cake from drying out?
Store it properly in an airtight container and avoid overbaking.
What’s the best way to garnish the cake?
Chocolate shavings, crushed peppermint candies, or a drizzle of melted chocolate add a great touch.
Can I use a box cake mix?
Yes! Just add peppermint extract to the batter to maintain the mint flavor.
Can I make this cake without eggs?
Yes! Use applesauce, mashed banana, or a commercial egg replacer.
Conclusion
This Mint Chocolate Cake is a delightful dessert for chocolate and mint lovers alike. With its moist layers and creamy mint frosting, it’s perfect for any celebration or just to satisfy a sweet craving. Try the variations to customize it to your liking, and enjoy a refreshing twist on classic chocolate cake!
Print
Mint Chocolate Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Mint Chocolate Cake is rich, moist, and packed with deep chocolate flavor, balanced perfectly with a cool and creamy mint frosting. The layers are soft and fluffy, with just the right amount of sweetness. It’s the perfect dessert for chocolate and mint lovers, whether for birthdays, holidays, or just a special treat!
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (or whole milk with 1 tbsp vinegar)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee (or hot water)
For the Mint Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/4 cup heavy cream (or milk)
- 1 teaspoon peppermint extract
- Green food coloring (optional)
For the Chocolate Ganache (Optional Topping):
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla. Mix until just combined.
- Pour in the hot coffee and stir until smooth. The batter will be thin, but that’s normal!
- Divide batter evenly between the two cake pans.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Mint Frosting:
- In a large bowl, beat butter with a hand mixer until fluffy.
- Gradually add powdered sugar, one cup at a time.
- Pour in heavy cream, peppermint extract, and food coloring (if using). Beat until smooth and fluffy.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread half of the mint frosting evenly on top.
- Place the second cake layer on top and spread the remaining frosting over the top and sides.
Make the Chocolate Ganache (Optional):
- Heat heavy cream in a microwave-safe bowl until hot but not boiling.
- Pour over chocolate chips and let sit for 2 minutes. Stir until smooth.
- Drizzle ganache over the cake and let it set before serving.
Notes
- For an extra minty kick, add crushed mint chocolates (like Andes mints) between the layers.
- If you prefer a darker chocolate flavor, use dark cocoa powder.
- Store leftovers in the fridge for up to 5 days in an airtight container.
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