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Chocolate Mint Cake

Chocolate Mint Cake

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Indulge in the delightful experience of our Chocolate Mint Cake, a dessert that perfectly marries rich chocolate flavor with refreshing mint. This cake is not only a feast for the senses but also a showstopper for any gathering! With layers filled with Andes mints and topped with creamy mint frosting, this treat is reminiscent of your favorite mint chocolate chip ice cream. Easy to make and stunningly beautiful, it’s perfect for busy weeknights or special celebrations alike. Get ready to impress your family and friends with this delectable dessert!

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 cup Dutch process cocoa powder
  • 1 3/4 cup white granulated sugar
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup oil (canola or vegetable)
  • 2 tsp pure vanilla extract
  • 4 large eggs (room temperature)
  • 1 1/4 cup buttermilk (room temperature)
  • 1 cup hot water
  • 2 1/2 cups unsalted butter (slightly cold)
  • 7 1/2 cups powdered sugar
  • 1 tsp peppermint extract
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt
  • 1/2 cup heavy cream
  • Food dye (blue, green, brown)
  • 4 oz semisweet chocolate bar (chopped into small pieces)
  • 2 packages of Andes Mints (40 bars for filling; rest for decoration)

Instructions

  1. Preheat oven to 350°F (175°C) and grease your cake pans.
  2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
  3. In another bowl, mix oil, vanilla extract, eggs, buttermilk, and hot water until smooth.
  4. Combine wet and dry ingredients gently until just mixed; pour into prepared pans.
  5. Bake for about 25 minutes or until a toothpick comes out clean. Let cool completely.
  6. For frosting, beat butter, powdered sugar, peppermint extract, vanilla extract, salt, heavy cream, and food coloring until fluffy.
  7. Layer the cakes with Andes mints in between and cover with frosting.

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