Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (260 g) all-purpose flour
- 1 3/4 cups (350 g) granulated sugar
- 3/4 cup (75 g) unsweetened cocoa powder
- 1 1/2 tsp baking powder + 1 1/2 tsp baking soda + 1 tsp fine salt
- 2 large eggs, 1 cup (240 ml) whole milk, 1/2 cup (120 ml) vegetable oil
- 2 tsp vanilla extract + 1 1/2 tsp peppermint extract (cake)
- 1 cup (240 ml) very hot coffee or water
- 1 1/2 cups (340 g) unsalted butter (for buttercream)
- 5 cups (600 g) powdered sugar
- 1/4–1/3 cup (60–80 ml) heavy cream (for buttercream) + 1 3/4 cups (420 ml) heavy cream (for ganache)
- 2 1/4 tsp peppermint extract total (cake + buttercream) + 2 tsp vanilla total
- 3/4 cup (130 g) mini semisweet chocolate chips
- 16 oz (455 g) semisweet or dark chocolate, finely chopped
- 2 tbsp unsalted butter (for ganache), pinch of salt
- Fresh mint leaves + chocolate mint candies (e.g., Andes mints) for garnish
- Optional: green gel food coloring
Do This
- 1. Heat oven to 350°F (175°C). Grease and line three 8-inch round pans. Whisk dry cake ingredients; mix in eggs, milk, oil, vanilla, peppermint, then hot coffee/water. Divide and bake 25–30 minutes. Cool completely.
- 2. Beat butter until creamy. Gradually add powdered sugar, peppermint, vanilla, and cream until smooth. Tint light mint green if desired. Fold in mini chocolate chips.
- 3. Make ganache: pour hot cream over chopped chocolate and butter; let sit, then stir smooth. Cool to a thick, spreadable consistency.
- 4. Level cooled cake layers. Place first layer on stand, spread buttercream over top. Repeat with second layer, then top with third.
- 5. Apply a thin crumb coat of ganache or buttercream; chill 20–30 minutes.
- 6. Frost cake with remaining ganache, smoothing sides and top. If using a drip, thin a bit of ganache and drip around edges.
- 7. Decorate top with mint leaves, chocolate mint candies, and extra mini chips. Chill 15–20 minutes to set before slicing.
Why You’ll Love This Recipe
- It tastes like a sophisticated after-dinner mint in cake form: cool peppermint wrapped in deep, rich chocolate.
- Layered textures: tender chocolate cake, creamy mint chocolate chip buttercream, and silky chocolate ganache.
- Impressive presentation that looks bakery-level, with simple, approachable steps for home bakers.
- Perfect for holidays, dinner parties, or any time you want a show-stopping dessert that feels elegant and indulgent.
Grocery List
- Produce: Fresh mint leaves
- Dairy: Unsalted butter, whole milk, heavy cream, large eggs
- Pantry: All-purpose flour, granulated sugar, powdered sugar, unsweetened cocoa powder, baking powder, baking soda, fine salt, vegetable oil, vanilla extract, peppermint extract, semisweet or dark chocolate (bars or chips), mini semisweet chocolate chips, chocolate mint candies (e.g., Andes mints), coffee (or use hot water), optional green gel food coloring, nonstick baking spray or extra butter/flour for pans
Full Ingredients
Chocolate Mint Cake Layers (three 8-inch rounds)
- 2 cups (260 g) all-purpose flour, spooned and leveled
- 1 3/4 cups (350 g) granulated sugar
- 3/4 cup (75 g) unsweetened natural or Dutch-process cocoa powder, sifted
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp fine sea salt (or table salt)
- 2 large eggs, at room temperature
- 1 cup (240 ml) whole milk, at room temperature
- 1/2 cup (120 ml) neutral vegetable oil (such as canola or sunflower)
- 2 tsp pure vanilla extract
- 1 1/2 tsp peppermint extract
- 1 cup (240 ml) very hot strong coffee or very hot water
Mint Chocolate Chip Buttercream
- 1 1/2 cups (340 g) unsalted butter, softened to room temperature
- 5 cups (600 g) powdered sugar, sifted
- 1/4–1/3 cup (60–80 ml) heavy cream, plus more as needed
- 1/2–3/4 tsp peppermint extract (adjust to taste)
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 3–5 drops green gel food coloring (optional, for a pale mint color)
- 3/4 cup (130 g) mini semisweet chocolate chips
Chocolate Ganache Frosting
- 16 oz (455 g) semisweet or dark chocolate, finely chopped (use bars or high-quality chips)
- 1 3/4 cups (420 ml) heavy cream
- 2 tbsp (28 g) unsalted butter
- 1 tsp pure vanilla extract
- Pinch of fine sea salt
Decoration
- Fresh mint leaves (small sprigs or individual leaves)
- 12–16 chocolate mint candies (such as Andes mints), unwrapped
- Extra mini chocolate chips or chocolate shavings (optional)
Step-by-Step Instructions
Step 1: Prepare the pans and preheat the oven
Preheat your oven to 350°F (175°C) with a rack in the center. Grease three 8-inch (20 cm) round cake pans with butter or nonstick baking spray. Line the bottoms with parchment rounds, then lightly grease the parchment as well. This helps ensure the delicate chocolate layers release cleanly.
If you have them, wrap the outside of each pan with damp cake strips to help the cakes bake evenly and stay flat. Set the pans aside while you mix the batter.
Step 2: Make the chocolate mint cake batter
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined and no streaks of cocoa remain. This helps prevent lumps in the batter.
In a separate medium bowl or large measuring jug, whisk together the eggs, milk, vegetable oil, vanilla extract, and peppermint extract until smooth. Pour the wet mixture into the dry ingredients. Using a whisk or a mixer on low speed, mix just until everything is combined and you no longer see dry flour. The batter will be thick at this stage.
Carefully pour in the very hot coffee (or hot water). Mix on low speed or whisk gently until the batter is smooth and thin. Scrape down the sides and bottom of the bowl to make sure everything is evenly incorporated. The batter will be quite pourable, which is exactly right for a moist, tender chocolate cake.
Step 3: Bake and cool the cake layers
Divide the batter evenly among the three prepared pans (about 2 cups / 480 ml of batter per pan). Tap each pan gently on the counter to pop any large air bubbles.
Bake for 25–30 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out with just a few moist crumbs (no wet batter). If your oven has hot spots, rotate the pans halfway through baking.
Remove the pans from the oven and let the cakes cool in their pans on a wire rack for 10–15 minutes. Run a thin knife around the edges, then carefully turn the cakes out onto the rack. Peel off the parchment and let the layers cool completely, at least 1 hour. For easiest assembly, you can chill the cooled layers for 20–30 minutes so they are firmer and less crumbly.
Step 4: Make the mint chocolate chip buttercream
In a large bowl, beat the softened butter with a hand mixer or stand mixer fitted with the paddle attachment on medium speed for 2–3 minutes, until very smooth, pale, and creamy. This step builds structure and helps your buttercream feel light rather than greasy.
Gradually add the powdered sugar, about 1 cup (120 g) at a time, mixing on low speed after each addition until mostly incorporated, then increasing to medium speed for 20–30 seconds to fully blend. Scrape down the bowl as needed.
Add 1/4 cup (60 ml) of heavy cream, the peppermint extract, vanilla extract, and salt. Beat on medium-high for 1–2 minutes until fluffy and spreadable. If the frosting seems too thick, add more cream 1 tablespoon (15 ml) at a time. If it is too soft, beat in a little more powdered sugar.
If you want the classic mint-chip look, add a few drops of green gel food coloring and mix until you have a pale mint-green color. Finally, fold in the mini chocolate chips with a spatula. Set the buttercream aside at cool room temperature while you make the ganache.
Step 5: Prepare the chocolate ganache frosting
Place the chopped chocolate in a large heatproof bowl. In a small saucepan, heat the heavy cream and butter over medium heat until the cream is steaming and just beginning to simmer around the edges. Do not let it boil vigorously.
Pour the hot cream mixture over the chopped chocolate. Let it sit undisturbed for 3–5 minutes to soften the chocolate. Then add the vanilla and salt and gently whisk from the center outward until the ganache is smooth, glossy, and fully combined.
Let the ganache cool at room temperature, stirring occasionally, until it is thickened to a spreadable, frosting-like consistency. This can take 30–45 minutes depending on your kitchen temperature. To speed things up, you can place the bowl in the refrigerator for short intervals, stirring every 5 minutes, but do not let it harden completely.
Step 6: Level, fill, and stack the cake
Once the cake layers are completely cool, use a long serrated knife to carefully trim any domed tops so the layers are flat. This helps the finished cake stand tall and straight.
Place a small dab of buttercream or ganache in the center of your serving plate or cake board to act as “glue.” Set the first cake layer on top, cut-side up. Spread a generous layer of mint chocolate chip buttercream over the surface (about 3/4–1 cup). Try to keep the buttercream an even thickness and push it just to the edges.
Place the second cake layer on top, again cut-side up, and repeat with another layer of buttercream. Finish with the third cake layer, cut-side down so the top is smooth. Check from all sides to make sure the cake is straight; gently nudge the layers if needed.
If you like, use any remaining buttercream to fill any gaps between the layers, smoothing it with an offset spatula or bench scraper.
Step 7: Crumb-coat, frost with ganache, and decorate
Using some of the cooled ganache (or a thin layer of buttercream), apply a very thin “crumb coat” around the sides and over the top of the cake. This first layer does not need to look perfect; its job is simply to trap crumbs. Chill the cake for 20–30 minutes until the crumb coat is firm to the touch.
Once the crumb coat is set and the ganache has reached a soft, spreadable consistency, frost the cake with the remaining ganache. Use an offset spatula to spread ganache over the top, pushing it gently toward the edges, then down the sides. Smooth with a bench scraper for a sleek finish, or leave soft swirls for a more rustic look.
If you want a drip effect, reserve a small portion of slightly warmer ganache and, using a spoon or squeeze bottle, gently drip it over the chilled cake’s edges before smoothing the top.
To decorate, arrange fresh mint leaves and chocolate mint candies in a wreath or cluster on top of the cake. Scatter a few extra mini chocolate chips or chocolate shavings over the top if desired. Chill the finished cake for 15–20 minutes to set the ganache, then slice with a sharp knife, wiping the blade between cuts for neat layers.
Pro Tips
- Use room-temperature ingredients. Let eggs, milk, and butter sit out for 30–45 minutes before you start. This helps the batter and buttercream come together smoothly and bake evenly.
- Do not overdo the peppermint. Peppermint extract is strong. Start with the lower amount in the buttercream, then taste and add a tiny bit more only if you want a bolder mint flavor.
- Let ganache come to the right consistency. Too warm and it will run off the cake; too firm and it will be difficult to spread. Aim for a texture similar to soft peanut butter for easy frosting.
- Chill between stages. A brief chill after stacking and crumb-coating makes a huge difference in how clean your final frosting looks, especially with soft fillings like buttercream.
- Cut clean slices. Dip your knife in hot water and wipe it dry between cuts. This keeps the layers and mint-chip filling sharp and defined on each slice.
Variations
- All-buttercream finish: Skip the ganache and use a double batch of mint chocolate chip buttercream to frost the outside of the cake. Decorate with chocolate shavings and candies for a softer, sweeter finish.
- Extra-dark chocolate version: Use dark cocoa powder in the cake and at least 70% dark chocolate in the ganache for a bolder, more bittersweet contrast to the cool mint.
- Mint chocolate cupcakes: Bake the cake batter in lined muffin tins (about 18–24 cupcakes) at 350°F (175°C) for 18–22 minutes. Top with swirls of mint chocolate chip buttercream and a drizzle of ganache.
Storage & Make-Ahead
The fully assembled cake can be kept, covered, at cool room temperature for up to 1 day, or in the refrigerator for 4–5 days. If refrigerated, let slices sit at room temperature for 20–30 minutes before serving so the ganache and buttercream soften and the flavors bloom.
To make ahead, bake the cake layers up to 2 days in advance. Once completely cool, wrap each layer tightly in plastic wrap and store at room temperature, or freeze for up to 2 months. Thaw frozen layers in the refrigerator overnight, still wrapped. The buttercream can be made up to 3 days ahead and stored in an airtight container in the refrigerator; bring it to room temperature and re-whip briefly before using. Ganache is best made the day you plan to assemble and frost for the smoothest texture.
Nutrition (per serving)
Approximate values for 1 of 12 slices: about 850 calories, 12 g protein, 105 g carbohydrates, 44 g fat, 26 g saturated fat, 4 g fiber, and 75 g sugars. These numbers are estimates and will vary based on specific ingredients and portion sizes.
