Quick Recipe Version (TL;DR)

Yield: 12 servings (one 3-layer 8-inch cake)
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 2 hours 15 minutes (including cooling and decorating)

Quick Ingredients

2 1/2 cups (300 g) all-purpose flour + 1 tbsp for chips
2 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt
1 cup (226 g) unsalted butter, room temp (cake)
1 3/4 cups (350 g) granulated sugar
4 large eggs, room temp
2 tsp vanilla extract, 1 1/4 tsp peppermint extract (cake)
1 cup (240 ml) whole milk, room temp
1/2 cup (120 g) sour cream, room temp
1 cup (170 g) mini semi-sweet chocolate chips
1 1/2 cups (339 g) unsalted butter, room temp (frosting)
4 1/2 cups (540 g) powdered sugar
3–4 tbsp heavy cream or milk
1 tsp vanilla, 1 1/4 tsp peppermint extract (frosting)
Green gel food coloring (1–3 drops)
3/4 cup (128 g) semi-sweet chocolate chips (ganache)
1/2 cup (120 ml) heavy cream + 1 tbsp butter (ganache)
1/2–3/4 cup crushed Andes mints or chocolate shavings, fresh mint (garnish)

Do This

1) Preheat oven to 350°F (177°C). Grease and line three 8-inch round cake pans with parchment; lightly flour.
2) Whisk dry ingredients. In a separate bowl, cream butter and sugar, beat in eggs and extracts. Alternate adding dry ingredients with milk and sour cream. Fold in floured mini chocolate chips.
3) Divide batter between pans and bake 22–26 minutes, until a toothpick comes out clean. Cool completely.
4) Beat frosting butter until fluffy. Gradually mix in powdered sugar, cream, vanilla, peppermint, salt, and a drop or two of green coloring.
5) For ganache, pour hot cream over chocolate chips and butter; let sit, then stir smooth. Cool to a pourable, slightly thick consistency.
6) Layer cakes with mint buttercream. Crumb coat, chill 20 minutes, then apply a smooth final coat.
7) Drip ganache over edges and top, then garnish with crushed Andes mints or chocolate shavings and fresh mint. Chill briefly to set before slicing.

Why You’ll Love This Recipe

Classic mint chocolate chip ice cream vibes in a soft, tender layer cake.
Creamy, pale-green mint buttercream and glossy ganache make it look bakery-worthy.
Perfect balance of cool peppermint and rich chocolate that is refreshing, not overpowering.
Make-ahead friendly: bake layers in advance and assemble the day you serve.

Grocery List

Produce: Fresh mint sprigs (optional, for garnish).
Dairy: Unsalted butter, whole milk, sour cream, heavy cream, large eggs.
Pantry: All-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, vanilla extract, peppermint extract, mini semi-sweet chocolate chips, chocolate chips (for ganache), Andes mints or chocolate bar for shaving, green gel food coloring, nonstick spray or extra butter and flour for pans.

Full Ingredients

Mint Chocolate Chip Cake Layers

2 1/2 cups (300 g) all-purpose flour, spooned and leveled
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 cup (226 g) unsalted butter, softened to room temperature
1 3/4 cups (350 g) granulated sugar
4 large eggs, room temperature
2 tsp pure vanilla extract
1 1/4 tsp peppermint extract (adjust to taste)
1 cup (240 ml) whole milk, room temperature
1/2 cup (120 g) sour cream, room temperature
1 cup (170 g) mini semi-sweet chocolate chips
1 tbsp all-purpose flour (for tossing with chips)

Mint Buttercream Frosting

1 1/2 cups (339 g) unsalted butter, softened to room temperature
4 1/2 cups (540 g) powdered sugar, sifted if lumpy
3–4 tbsp heavy cream or whole milk, plus more as needed
1 tsp pure vanilla extract
1 1/4 tsp peppermint extract (or to taste)
1/4 tsp fine sea salt (or to taste)
1–3 drops green gel food coloring (start with 1 drop and add until pale mint green)

Chocolate Ganache Drip

3/4 cup (128 g) semi-sweet chocolate chips or finely chopped chocolate
1/2 cup (120 ml) heavy cream
1 tbsp (14 g) unsalted butter, room temperature (for extra shine; optional but recommended)

Decoration

1/2–3/4 cup crushed Andes mints (about 20–25 mints) or finely chopped chocolate / chocolate shavings
Extra mini chocolate chips (optional)
Fresh mint sprigs (optional, for garnish)

Step-by-Step Instructions

Step 1: Prep the pans, oven, and ingredients

Preheat your oven to 350°F (177°C). Grease three 8-inch round cake pans with butter or nonstick spray. Line the bottoms with parchment paper rounds, then lightly flour the sides, tapping out any excess. This helps the cakes release cleanly.

Bring the butter, eggs, milk, and sour cream to room temperature if they are not already; this helps the batter emulsify and bake evenly. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a small bowl, toss the mini chocolate chips with 1 tbsp flour until lightly coated; this helps keep them from sinking to the bottom of the batter.

Step 2: Make the mint vanilla cake batter

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat 1 cup (226 g) softened butter on medium speed for about 1 minute until smooth and creamy. Add the granulated sugar and beat on medium-high speed for 3–4 minutes, until pale and fluffy.

Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Mix in the vanilla and 1 1/4 tsp peppermint extract.

On low speed, add one-third of the dry ingredients, followed by half of the milk, then another third of the dry ingredients, the sour cream, and finally the remaining dry ingredients. Mix just until combined after each addition; do not overmix. Gently fold in the floured mini chocolate chips with a spatula until evenly distributed.

Step 3: Bake and cool the cake layers

Divide the batter evenly among the three prepared pans. For best accuracy, use a kitchen scale to weigh each pan, or use a measuring cup to portion the batter. Smooth the tops with a spatula.

Bake on the middle rack for 22–26 minutes, or until the cakes are lightly golden, spring back when touched, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pans halfway through baking if your oven has hot spots.

Remove the pans from the oven and place on wire racks. Let the cakes cool in their pans for 10–15 minutes, then run a thin knife around the edges and carefully turn them out onto the racks. Peel off the parchment and allow the layers to cool completely, at least 1 hour, before frosting.

Step 4: Make the pale green mint buttercream

While the cakes cool, prepare the frosting. In a large bowl or stand mixer fitted with the paddle attachment, beat 1 1/2 cups (339 g) softened butter on medium-high speed for 2–3 minutes until very light and creamy.

Reduce speed to low and gradually add the powdered sugar, about 1/2 cup at a time, mixing until mostly incorporated before adding more. Once all the sugar is added, the mixture will be quite thick.

Add 3 tbsp of the heavy cream (or milk), vanilla, peppermint extract, and salt. Increase speed to medium-high and beat for 2–3 minutes until fluffy and smooth, scraping the bowl as needed. If the frosting is too thick, add more cream 1 tsp at a time; if too thin, add a little more powdered sugar.

Add 1 drop of green gel food coloring and beat until the color is fully blended. Add more, a drop at a time, until you reach a soft, pale mint-green shade. Set aside at cool room temperature. If your kitchen is warm, refrigerate briefly and re-whip before using.

Step 5: Prepare the chocolate ganache drizzle

Place the 3/4 cup (128 g) chocolate chips in a heatproof bowl. In a small saucepan (or in the microwave), heat the 1/2 cup (120 ml) heavy cream just until it begins to gently simmer; do not let it boil vigorously.

Pour the hot cream over the chocolate chips and add the 1 tbsp butter. Let sit undisturbed for 2–3 minutes to soften the chocolate. Then, starting from the center, whisk gently in small circles until the mixture is glossy and completely smooth.

Let the ganache cool at room temperature for 10–20 minutes until slightly thickened but still pourable. It should coat the back of a spoon and slowly drip, not run, off the edge. If it thickens too much, warm it in 5–10 second bursts in the microwave, stirring between each, until it loosens.

Step 6: Assemble and crumb-coat the cake

Once the cake layers are completely cool, level any domed tops with a long serrated knife, if needed, to create flat surfaces. Place one layer, cut side up, on a cake stand or serving plate. Spread a generous 3/4–1 cup of mint buttercream evenly over the top, pushing it just to the edges.

Place the second layer on top, cut side down, and repeat with another layer of frosting. Finish with the third layer, also placed cut side down for a flat top.

Use a thin layer of buttercream to cover the top and sides of the cake, scraping away excess so you can still see some of the cake layers through it. This is your crumb coat, which traps in loose crumbs. Chill the crumb-coated cake in the refrigerator for about 20–30 minutes until the frosting is firm to the touch.

Step 7: Final frost, drip with ganache, and decorate

Once the crumb coat is set, apply the remaining mint buttercream in a thicker layer over the top and sides. Use an offset spatula to smooth the top and a bench scraper or straight spatula to smooth the sides, turning the cake stand as you go. It does not need to be flawless; the ganache and toppings will be quite forgiving.

Transfer the cooled ganache to a squeeze bottle, piping bag, or use a spoon. Working around the top edge of the chilled cake, gently nudge small amounts of ganache over the sides, creating drips of varying lengths. Then fill in the center of the top with more ganache and smooth it into an even layer.

Immediately sprinkle the top with crushed Andes mints or chocolate shavings. You can also press some into the lower sides of the cake or scatter extra mini chocolate chips around the base. Garnish with a few fresh mint sprigs just before serving. Chill the cake for at least 20 minutes to help the ganache set, then slice with a sharp knife, wiping the blade between cuts for clean slices.

Pro Tips

Adjust the mint strength: Peppermint extracts vary. Start with the listed amounts, then taste the batter and frosting (before adding eggs to batter) and add an extra 1/4 tsp at a time if you like it stronger.
Room-temperature ingredients matter: Using room-temperature butter, eggs, and dairy helps the batter mix smoothly and rise evenly, preventing dense or gummy spots.
Keep chips suspended: Toss the mini chocolate chips in flour and gently fold them in at the end; this keeps them from sinking to the bottom of the cake layers.
Chill before dripping: A well-chilled, frosted cake gives you clean, controlled ganache drips instead of a runny mess.
Clean-cut slices: Use a long, sharp knife dipped in hot water and wiped dry between cuts for neat layers and defined drips.

Variations

Chocolate mint base: Replace 1/2 cup (60 g) of the flour with unsweetened cocoa powder for a chocolate cake with the same mint buttercream and ganache.
9×13-inch sheet cake: Bake the batter in a greased and parchment-lined 9×13-inch pan for 30–35 minutes. Frost with mint buttercream, drizzle ganache over the top, and sprinkle with crushed mints.
Extra-minty crunch: Fold 1/2 cup finely chopped Andes mints into the cake batter along with the chocolate chips for even more mint-chocolate pockets.

Storage & Make-Ahead

Store the finished cake covered in the refrigerator for up to 4–5 days. For the best texture, let slices sit at room temperature for 20–30 minutes before serving so the buttercream softens.

You can bake the cake layers up to 2 days ahead: once completely cool, wrap each layer tightly in plastic wrap and refrigerate. Layers can also be frozen for up to 2 months; thaw overnight in the refrigerator, still wrapped, before assembling.

The mint buttercream can be made 2–3 days in advance and refrigerated in an airtight container. Bring to room temperature and re-whip briefly until fluffy before using. Ganache is best made the day you assemble the cake, but it can be gently rewarmed if it firms up too much.

Nutrition (per serving)

Approximate values for 1 of 12 slices: about 640 calories, 40 g fat, 24 g saturated fat, 71 g carbohydrates, 59 g sugar, 6 g protein, 1 g fiber, 380 mg sodium. Actual values will vary based on specific ingredients and portion sizes.

Mint Chocolate Chip Layer Cake with Ganache Drizzle