This Mint Chocolate Cake is a dreamy blend of rich cocoa and refreshing mint, creating a dessert that’s both indulgent and invigorating. The moist, tender crumb is perfectly balanced with a creamy mint frosting, offering a delightful contrast of textures. In just over an hour, you can whip up this showstopper that’s as stunning as it is delicious. Each bite delivers a harmonious mix of deep chocolate and cool mint, making it impossible to resist a second slice.
Perfect for gatherings or a special treat, this cake serves 14 and is sure to impress with its vibrant flavors and elegant presentation. The luscious frosting, speckled with chocolate shavings, adds a touch of sophistication. Whether you’re a chocolate lover or a mint enthusiast, this cake promises a sensory experience that’s both comforting and exciting. It’s a dessert that feels luxurious yet approachable, making every bite a celebration.
Ingredients for Mint Chocolate Cake
- Dry Ingredients:
- 2 ⅔ cups (330 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 cup (200 g) light brown sugar (firmly packed)
- 1 cup (112 g) + 2 Tablespoons Dutch cocoa powder
- 2 ¼ teaspoons baking soda
- 1 ¼ teaspoons salt
- Wet Ingredients:
- 1 cup (240 ml) neutral cooking oil (avocado, canola, or vegetable oil)
- ¾ cup (170 g) unsalted butter (melted)
- 3 eggs (room temperature preferred)
- 2 teaspoons vanilla extract
- 1 ½ cups (354 ml) buttermilk (room temperature preferred)
- ¾ cup (177 ml) very hot/boiling coffee (may substitute hot water)
- Frosting:
- 1 ½ cups (339 g) unsalted butter (softened)
- 6 cups (750 g) powdered sugar
- 2 teaspoons peppermint extract
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1-4 Tablespoons heavy cream (as needed)
- Mint-colored food coloring (optional, e.g., Americolor Mint)
Step-by-Step Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour three 8” (23 cm) round pans and line the bottoms with parchment paper. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt until well combined.
- Add Oil and Butter: Add oil and melted butter to the dry ingredients. Stir until all dry ingredients are moistened. The batter will be thick.
- Incorporate Eggs and Vanilla: Add eggs and vanilla extract. Stir well until the batter is smooth and uniform.
- Add Buttermilk: Gradually add buttermilk, stirring until the batter is completely combined.
- Pour in Hot Coffee: Slowly pour hot coffee into the batter and stir until uniform. Scrape the sides and bottom of the bowl and stir again.
- Divide Batter: Evenly divide the batter between the prepared cake pans (about 700 grams per pan if weighing).
- Bake: Bake on the center rack for 35-38 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate pans halfway through if your oven bakes unevenly.
- Cool Cakes: Allow cakes to cool in their pans for 15 minutes. Run a knife along the edges to loosen, then invert onto a cooling rack to cool completely before frosting.
- Make Frosting: In a large mixing bowl, use an electric mixer to beat butter until creamy and smooth. Gradually add powdered sugar, about ½ cup at a time, mixing on low speed until combined. Add salt, vanilla, and peppermint extracts, and mix until combined. Stir in food coloring if desired. Add heavy cream, 1 Tablespoon at a time, until the frosting is smooth, creamy, and spreadable.
- Assemble Cake: Level cakes if needed. Apply frosting between layers and stack. For a crumb coating, apply a thin layer of frosting around the exterior, freeze for 15 minutes, then finish decorating with an even layer of frosting.
Perfect Pairings: Serving Suggestions
This Mint Chocolate Cake is a showstopper on its own, but you can elevate it further with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing twist, serve with a glass of cold milk or a mint-infused hot chocolate. Garnish with fresh mint leaves or chocolate shavings for an extra touch of elegance.
Keep It Fresh: Storage Tips
Store your cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let it sit at room temperature for 30 minutes before serving to restore its soft texture. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months.
Mix It Up: Recipe Variations
Want to experiment? Swap the peppermint extract in the frosting for orange or almond extract for a unique flavor profile. You can also add chocolate chips or chopped Andes mints to the batter for extra texture. For a gluten-free version, use a 1:1 gluten-free flour blend instead of all-purpose flour.
Time-Saving Hacks
To save time, prepare the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. You can also make the frosting in advance and keep it refrigerated; just let it soften and give it a quick whip before using. If you’re short on time, skip the crumb coat and frost the cake directly—it’ll still taste amazing!
Essential Equipment Tips
For best results, use a kitchen scale to weigh your batter for even cake layers. A stand mixer or hand mixer will make whipping the frosting a breeze. If you don’t have buttermilk, make your own by adding 1 ½ tablespoons of lemon juice or vinegar to 1 ½ cups of milk and letting it sit for 5 minutes.
Mint Chocolate Cake
Ingredients
Cake Ingredients
- 2 ⅔ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup light brown sugar firmly packed
- 1 cup Dutch cocoa powder + 2 Tablespoons
- 2 ¼ teaspoons baking soda
- 1 ¼ teaspoons salt
- 1 cup neutral cooking oil avocado, canola, or vegetable oil
- ¾ cup unsalted butter melted
- 3 eggs room temperature preferred
- 2 teaspoons vanilla extract
- 1 ½ cups buttermilk room temperature preferred
- ¾ cup very hot/boiling coffee may substitute hot water
Frosting Ingredients
- 1 ½ cups unsalted butter softened
- 6 cups powdered sugar
- 2 teaspoons peppermint extract
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1-4 Tablespoons heavy cream as needed
- Mint colored food coloring optional (I use Americolor Mint)
Instructions
- Preheat oven to 350F (175C) and grease and flour three 8” (23cm) round pans and line the bottoms with parchment paper. Set aside.
- In a large mixing bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt until well combined.
- Add oil and melted butter and stir until all of the dry ingredients have been moistened. Batter will be thick.
- Add eggs and vanilla extract and stir well until batter is smooth and uniform.
- Gradually add buttermilk, stirring until batter is completely combined.
- Slowly pour hot coffee into the batter and stir until uniform. Be sure to scrape the sides and bottom of the bowl and stir again.
- Evenly divide batter between prepared cake pans (if you’re weighing your cakes you’ll need 700 grams in each cake pan). Bake in center rack of 350F (175C) preheated oven for 35-38 minutes or until a toothpick inserted in the center of each cake comes out clean or with a few moist crumbs. If your oven bakes unevenly, rotate cakes during baking.
- Allow cakes to cool in their pans for 15 minutes, then run a knife along the edge to loosen cakes from pan and carefully invert onto a cooling rack to cool completely before frosting.
- Frosting: In a large mixing bowl, use an electric mixer to beat butter until creamy and smooth.
- Gradually add sugar, about a half cup at a time, using your electric mixer to stir on low-speed until combined before adding the next.
- Once all the sugar is added in, add salt, vanilla, and peppermint extracts and stir until completely combined. If desired, stir in food coloring until desired color is reached.
- Add a Tablespoon of heavy cream, and beat until well incorporated. Add more cream as needed until frosting is smooth, creamy, and easily spreadable.
- Assembly: Level cakes if needed and evenly cover with frosting. I find it helpful to do a crumb coating, meaning after applying icing between the layers and stacking the cakes I’ll do a very thin layer of frosting around the exterior of the cake then place it in the freezer for 15 minutes (this will catch all the crumbs) then remove and finish decorating the cake with an even layer of frosting. See decorating notes below for more ideas on decorating.