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Mint Chocolate Chip Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://nayabaker.com/mint-chocolate-chip-cake-recipe/