Mint Chocolate Chip Cake Recipe

If you’re craving a dessert that marries the refreshing zest of mint with rich, indulgent chocolate, you absolutely have to try this Mint Chocolate Chip Cake Recipe. This cake is a dream come true for anyone who loves that classic mint-chocolate chip ice cream flavor but wants it in cake form—a moist, tender chocolate cake layered with luscious mint buttercream full of tiny chocolate chunks that add delightful texture. From the first bite to the last crumb, this cake delivers a perfectly balanced combination of cool mint and deep cocoa, making it a show-stopping treat for any occasion.

Ingredients You’ll Need

Gathering your ingredients is the first delicious step, and you’ll find that while these items are simple staples, each one is crucial in crafting that perfect flavor and texture in this Mint Chocolate Chip Cake Recipe. From the cocoa’s rich earthiness to the fresh zing of peppermint extract, every ingredient has a special role.

• 1 3/4 cup (230g) all purpose flour: Provides the cake’s structure and a tender crumb; use gluten-free flour if preferred.
• 3/4 cup (65g) dutch process cocoa powder: Gives the cake its deep, velvety chocolate flavor and dark color.
• 1 1/2 tsp baking powder: Helps the cake rise and stay light and fluffy.
• 1 tsp baking soda: Works with the acidic buttermilk to tenderize and puff up the cake.
• 1/2 tsp salt: Balances the sweetness and enhances all the flavors.
• 1 3/4 cup (360g) granulated sugar: Sweetens the cake while helping with moisture retention.
• 1/2 cup (120ml) canola or vegetable oil: Ensures a moist, soft crumb without heaviness.
• 2 large eggs, room temp: Adds richness and helps emulsify the batter.
• 2 tsp vanilla extract: Brings warmth and depth to the flavor profile.
• 1/4 tsp peppermint extract: The star ingredient that delivers that unmistakable mint essence.
• 3/4 cup (190ml) buttermilk*, room temp: Adds tanginess and tenderness to the cake.
• 3/4 cup (175ml) hot water: Blooming the cocoa for that intense chocolate flavor and smooth batter.
• 1 1/2 cups (330g) unsalted butter, room temp: The base for the creamy, dreamy buttercream.
• 4 cups (480g) powdered sugar: Sweetens and thickens the frosting to perfect spreadability.
• 1-2 tbsp milk: Adjusts the buttercream’s consistency for a silky finish.
• 1 tsp peppermint extract: Amplifies the mint flavor in the frosting for that refreshing zing.
• 3-4 drops green gel food coloring (blue and brown optional): Gives the buttercream that beautiful pastel mint shade.
• 4 oz dark or semisweet chocolate, finely chopped: Adds delightful chocolate chunks to the buttercream, giving texture and surprise bites.

How to Make Mint Chocolate Chip Cake Recipe

Step 1: Prepare Your Pans and Preheat

Start by preheating your oven to 350°F and preparing your cake pans. Using either three 6-inch pans or two 8-inch pans works perfectly. Coat them with nonstick spray, line the bottoms with parchment rounds, and if you have cake sleeves, use those too to get beautifully even edges. This prep will set you up for cake layers that bake evenly and come out effortlessly.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, dutch process cocoa powder, baking powder, baking soda, and salt. This dry mix forms the base that brings the chocolaty body to your cake, so making sure it’s well blended ensures even flavor in every bite.

Step 3: Combine the Wet Ingredients

In a large bowl, whisk the sugar and oil until combined, then beat in the eggs one by one, followed by the vanilla and peppermint extracts. This step infuses the batter with a sweet and minty aroma that makes your kitchen smell heavenly.

Step 4: Alternate Mixing Dry and Buttermilk

Add your dry ingredients and buttermilk in alternating batches to the wet mixture, starting and ending with the dry. This careful process builds the batter’s structure for that tender, moist crumb. After the last addition, stir in the hot water which thins the batter out for a nice pourable consistency — this is key for a light cake texture.

Step 5: Bake the Cakes

Pour the thin batter evenly into your pans and bake for 35-40 minutes or until a toothpick inserted comes out clean. The smell wafting from the oven is the perfect preview of the delicious minty chocolate layers coming together!

Step 6: Cooling and Chilling

Once baked, cool the cakes in their pans for 30 minutes, then flip them out onto a rack and chill in the refrigerator for about an hour. This chilling firms them up, making them much easier to frost and assemble later. If you need to hold onto them longer, cool completely, wrap tightly in plastic, and refrigerate overnight.

Step 7: Make the Mint Chocolate Chip Buttercream

Using a mixer with a whisk attachment, beat the butter until silky. Slowly add powdered sugar one cup at a time, mixing well between additions. Then stir in milk and peppermint extract for flavor and creamy texture. Add green gel food coloring to get a light pastel mint green—if you want, tweak with blue and brown gels for a more natural shade. Finally, fold in finely chopped chocolate bits, but avoid incorporating the powdery chocolate dust for the best texture.

Step 8: Assemble Your Cake

Level your cake layers if needed to ensure they stack evenly. Spread a generous layer of buttercream between each layer and chill the assembled cake for 30 minutes to set the filling. Then, frost the outside with a thick, even coating of buttercream, smoothing by hand or with an offset spatula to avoid dragging the chocolate pieces around. Decorate with remaining chocolate chunks if you like.

Step 9: Slice and Savor

With everything in place, all that’s left is to slice your masterpiece and enjoy the irresistible combination of mint and chocolate in every forkful. Your Mint Chocolate Chip Cake Recipe is ready to impress!

How to Serve Mint Chocolate Chip Cake Recipe

Garnishes

Adding garnishes not only elevates the presentation of your Mint Chocolate Chip Cake Recipe but also boosts its flavor profile. Sprinkle some additional finely chopped chocolate chunks on top for a crunch, or garnish with fresh mint leaves to enhance that fresh, cool contrast. A light dusting of cocoa powder or a drizzle of chocolate sauce can also add drama and delight.

Side Dishes

This cake pairs beautifully with sides that balance and complement its minty richness. A scoop of vanilla bean ice cream or a dollop of whipped cream lightens the dessert experience. For a refreshing twist, serve alongside a simple berry compote that adds juicy tang to cut through the sweetness.

Creative Ways to Present

Presentation makes the experience even more special. Try layering slices on pretty dessert plates with a drizzle of melted chocolate or mint-infused cream. You could also serve small individual trifle cups layered with cake pieces, mint buttercream, and fresh berries for a beautiful and interactive dessert option at parties.

Make Ahead and Storage

Storing Leftovers

Once cut, store your Mint Chocolate Chip Cake Recipe leftovers in an airtight container in the refrigerator to keep the buttercream fresh and prevent the cake from drying out. Properly stored, the cake stays moist and delicious for up to 4 days.

Freezing

If you want to enjoy this cake later or prepare it ahead for a special occasion, it freezes wonderfully. Wrap the cooled, unfrosted cake layers tightly in plastic wrap, then in foil, and freeze for up to 3 months. For assembled cakes, a well-wrapped frost-covered cake can also go into the freezer with some care to protect decoration.

Reheating

When ready to enjoy frozen cake, thaw it overnight in the refrigerator. Bring it to room temperature before serving for the best texture and flavor. Avoid microwaving frosted cake to preserve the integrity of the buttercream and chocolate pieces.

FAQs

Can I use regular cocoa powder instead of dutch process?

Yes, but dutch process cocoa gives a richer, smoother chocolate flavor and a darker color. If you substitute with natural cocoa, expect a slightly more acidic and brighter flavor, and you might need to adjust the baking soda accordingly.

Is there a dairy-free option for the buttermilk?

Absolutely! You can use a plant-based milk like almond or soy and add a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, making it a perfect dairy-free substitute that keeps the cake tender.

How do I get the chocolate chunks to stay evenly distributed in the buttercream?

Chop your chocolate finely but avoid too much powdery residue. Fold the chunks gently into the buttercream at the end of mixing, ensuring an even distribution without breaking up the pieces too much.

Can I make this cake without food coloring?

Yes! The food coloring is purely for the classic mint green aesthetic. The mint flavor will shine through regardless, and the buttercream will just be a creamy white instead of green.

What is the best way to level the cake layers?

Use a serrated knife or a cake leveler to trim the domed tops off each cake layer. This creates flat, even surfaces for stacking and helps your Mint Chocolate Chip Cake Recipe look polished and professional.

Final Thoughts

There’s something truly magical about this Mint Chocolate Chip Cake Recipe that brings warmth and delight to any gathering. Whether you’re baking for a special occasion or just treating yourself, the combination of smooth chocolate cake and minty chocolate chip buttercream is sure to make anyone’s day brighter. I can’t wait for you to make this recipe and share the joy it brings — happy baking!

Print