Mint Chocolate Chip Cake Recipe

Introduction

Discover the refreshing twist of mint combined with rich chocolate in this delightful Mint Chocolate Chip Cake. Moist, flavorful layers paired with creamy mint buttercream and chocolate chunks make it a stand-out dessert for any occasion.

Ingredients

• 1 3/4 cup (230g) all purpose flour *see notes for GF option
• 3/4 cup (65g) dutch process cocoa powder
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 3/4 cup (360g) granulated sugar
• 1/2 cup (120ml) canola or vegetable oil
• 2 large eggs, room temp
• 2 tsp vanilla extract
• 1/4 tsp peppermint extract
• 3/4 cup (190ml) buttermilk*, room temp
• 3/4 cup (175ml) hot water
• 1 1/2 cups (330g) unsalted butter, room temp
• 4 cups (480g) powdered sugar
• 1-2 tbsp milk
• 1 tsp peppermint extract
• 3-4 drops green gel food coloring (optional: blue and brown gel coloring)
• 4 oz dark or semisweet chocolate, finely chopped

Instructions

1. Step 1: Preheat the oven to 350°F and prepare either three 6-inch round cake pans or two 8-inch round pans. Coat with nonstick cooking spray and line the bottom of each with parchment paper. Use cake sleeves if available.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, whisk sugar and oil together. Add eggs, vanilla, and peppermint extract, mixing until smooth.
4. Step 4: Alternately add the dry ingredients and buttermilk to the wet mixture in three additions of dry and two of buttermilk, mixing until smooth each time. Stir in the hot water last. The batter will be thin.
5. Step 5: Divide batter evenly among pans and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Let cakes cool in pans 30 minutes, then transfer to a cooling rack. Chill in refrigerator for about 1 hour. For overnight storage, cool completely at room temperature, wrap in plastic wrap, then refrigerate.
7. Step 7: To make the buttercream, beat butter in a large bowl with a mixer until smooth.
8. Step 8: Gradually add powdered sugar one cup at a time, then mix in milk and peppermint extract.
9. Step 9: Add green gel food coloring until the desired light pastel mint color is achieved. Optionally add a drop of blue and half a drop of brown gel for a more natural mint shade.
10. Step 10: Gently fold in finely chopped chocolate, removing excess chocolate dust by shaking off before adding to the buttercream.
11. Step 11: Level the cake layers if needed. Spread a layer of buttercream between each and chill for 30 minutes to set.
12. Step 12: Apply a thick layer of buttercream to the outside and smooth by hand or with an offset spatula to avoid dragging chocolate chunks.
13. Step 13: Slice and enjoy your refreshing Mint Chocolate Chip Cake!

Tips & Variations

• Use cake sleeves around pans to encourage even baking and avoid domed tops.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
• Add a pinch of espresso powder to the batter to enhance the chocolate flavor.
• If you prefer, use fresh mint leaves finely chopped instead of peppermint extract for a natural flavor.
• Chill the cake between frosting layers to help the buttercream set and create cleaner sides.

Storage

Store the cake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat slices at room temperature for best taste, avoiding microwaves to prevent melting the chocolate chips unevenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake layers can be baked and chilled or frozen ahead of time. Just be sure to wrap them well and thaw before assembling and frosting.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 3/4 cup milk. Let it sit for 5 minutes before using.

Mint Chocolate Chip Cake Recipe

Print Recipe

★★★★★

4.6 from 82 reviews

A decadent Mint Chocolate Chip Cake featuring moist chocolate layers infused with peppermint, layered and frosted with a creamy mint buttercream dotted with fine chocolate chips. This cake combines rich cocoa flavor with refreshing mint to create a delightful dessert perfect for any special occasion or chocolate mint lovers.

• Author: Naya
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 35 minutes (including chilling and cooling time)
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cup (230g) all purpose flour (see notes for GF option)
• 3/4 cup (65g) dutch process cocoa powder
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

Wet Ingredients & Batter

• 1 3/4 cup (360g) granulated sugar
• 1/2 cup (120ml) canola or vegetable oil
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1/4 tsp peppermint extract
• 3/4 cup (190ml) buttermilk, room temperature
• 3/4 cup (175ml) hot water

Buttercream Frosting

• 1 1/2 cups (330g) unsalted butter, room temperature
• 4 cups (480g) powdered sugar
• 1–2 tbsp milk
• 1 tsp peppermint extract
• 3–4 drops green gel food coloring (optional: blue and brown gel coloring for natural mint color)
• 4 oz dark or semisweet chocolate, finely chopped

Instructions

1. Prepare pans and preheat oven: Preheat your oven to 350°F (175°C). Grease three 6-inch or two 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper rounds; use cake sleeves if available to prevent overbrowning.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, dutch process cocoa powder, baking powder, baking soda, and salt. Set aside to combine thoroughly.
3. Combine sugar, oil, and eggs: In a large mixing bowl, whisk the granulated sugar and canola or vegetable oil until well blended. Add the eggs one at a time along with the vanilla and peppermint extracts, whisking after each addition until smooth.
4. Alternate dry ingredients and buttermilk: Gradually add the dry ingredient mixture and buttermilk to the wet mixture alternately, beginning and ending with the dry ingredients (dry, buttermilk, dry, buttermilk, dry). Mix until just combined and smooth.
5. Add hot water: Stir in the hot water carefully; the batter will become quite thin, which is normal for a moist cake.
6. Distribute and bake: Evenly pour the batter into the prepared pans and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Cool cakes: Allow the cakes to cool in their pans for 30 minutes, then turn them out onto a wire rack and refrigerate for 1 hour to chill and firm up. For longer storage, cool completely at room temperature, wrap tightly in plastic wrap and refrigerate overnight.
8. Prepare buttercream: Using a hand or stand mixer fitted with a whisk attachment, beat the softened butter until creamy and smooth in a large bowl.
9. Add powdered sugar and flavor: Gradually incorporate powdered sugar one cup at a time, mixing well after each addition. Add milk and peppermint extract, and continue to beat until fluffy and spreadable.
10. Color the frosting: Add green gel food coloring drop by drop until you achieve a pastel light green shade. Optionally, add a drop of blue and half a drop of brown gel food coloring to create a more natural mint color.
11. Incorporate chocolate chips: Finely chop the chocolate, carefully separating out any powdery bits. Measure about 1/2 cup of chopped chocolate, shake off excess powder, and gently fold into the buttercream. Reserve remaining chocolate for decoration.
12. Assemble the cake: Level each cake layer if needed. Spread a generous even layer of mint chocolate chip buttercream between each layer, then chill the assembled layers for 30 minutes to set the filling.
13. Frost the outside: Apply a thick layer of buttercream to cover the entire cake. Smooth the sides carefully using an offset spatula to avoid dragging chocolate pieces. Decorate with reserved chopped chocolate if desired.
14. Serve: Slice and enjoy this refreshing and rich mint chocolate chip cake with friends and family.

Notes

• For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend appropriate for cakes.
• Using cake sleeves during baking helps prevent the edges from over-browning and promotes even baking.
• Room temperature ingredients ensure a smoother batter and better rise.
• The thin batter consistency after adding hot water is expected and results in moist cake layers.
• Adjust food coloring gradually to achieve desired tint without overpowering flavor.
• Chocolate pieces folded into the frosting add delightful texture and bursts of chocolate flavor.
• Chilling the cake layers before frosting helps prevent crumb mixing into the final layer.

Keywords: mint chocolate chip cake, chocolate cake, mint cake, chocolate buttercream, homemade chocolate cake, layered cake, peppermint extract cake