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Mint Chocolate Chip Cake

Mint Chocolate Chip Cake Recipes
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Whip up this delightful Mint Chocolate Chip Cake! Imagine moist, deeply chocolatey cake layers infused with a cool hint of mint, all wrapped up in a creamy, dreamy mint buttercream loaded with tiny chocolate pieces. It tastes just like the beloved ice cream flavor and is perfect for birthdays, holidays, or just because!

Ingredients

Scale

For the Mint Chocolate Cake:

  • 1 3/4 cup (230g) all purpose flour
  • 3/4 cup (65g) dutch process cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cup (360g) granulated sugar
  • 1/2 cup (120ml) canola or vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/4 tsp peppermint extract
  • 3/4 cup (190ml) buttermilk, room temperature (See Notes*)
  • 3/4 cup (175ml) hot water

For the Mint Chocolate Chip Buttercream:

  • 1 1/2 cups (330g) unsalted butter, room temperature
  • 4 cups (480g) powdered sugar
  • 1–2 tbsp milk
  • 1 tsp peppermint extract
  • 3–4 drops green gel food coloring (optional: 1 drop blue + 1/2 drop brown for natural mint color)
  • 4 oz dark or semisweet chocolate, finely chopped

Instructions

  1. Get Ready: Preheat oven to 350°F (175°C). Grease and line the bottoms of three 6-inch OR two 8-inch round cake pans with parchment paper.
  2. Dry Mix: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Wet Mix: In a large bowl, whisk sugar and oil. Then whisk in the room temperature eggs, vanilla extract, and peppermint extract until combined.
  4. Combine: Add the dry ingredients and buttermilk to the wet ingredients alternately, beginning and ending with the dry mix (Dry, Buttermilk, Dry, Buttermilk, Dry). Mix until just combined – don’t overmix!
  5. Add Water: Gently stir in the hot water. The batter will be thin.
  6. Bake: Divide batter evenly between your prepared pans. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Cool Down: Let cakes cool in their pans for about 30 minutes before turning them onto a wire rack. Chill the layers in the fridge for at least 1 hour (this makes frosting easier!).
  8. Make Buttercream: While cakes chill, beat the room temperature butter in a large bowl with a mixer until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, alternating with 1-2 tablespoons of milk, until smooth. Beat in the peppermint extract.
  9. Color & Chocolate: Add green food coloring drop by drop until you reach your desired minty shade (add blue/brown for a more muted green, if you like). Gently fold in about 1/2 cup of the finely chopped chocolate (try to leave out excess powder). Save the rest for decorating!
  10. Assemble: If needed, level the tops of your chilled cake layers. Place one layer on your serving plate. Spread a generous layer of buttercream on top. Repeat with remaining layers.
  11. Chill Again: Pop the stacked cake in the fridge for about 30 minutes to let the buttercream layers firm up slightly.
  12. Frost: Cover the outside of the cake with the remaining buttercream. Use an offset spatula for gentle smoothing to avoid dragging the chocolate chips. Decorate with leftover chopped chocolate if desired.
  13. Serve: Slice and share your amazing homemade Mint Chocolate Chip Cake!

Notes

  • Serving: This cake is fantastic served slightly chilled or at room temperature. Perfect with a dollop of whipped cream or vanilla ice cream!
  • DIY Buttermilk: No buttermilk? No problem! Add 3/4 teaspoon of white vinegar or lemon juice to 3/4 cup of regular milk. Let it sit for 5 minutes before using.
  • Frosting Tip: For smooth sides without dragging the chocolate bits, use an offset spatula rather than a bench scraper. Gently does it! Chop the chocolate finely, but try to avoid adding too much fine chocolate ‘dust’ to the buttercream – scoop the bits with your hands to shake off excess powder.
  • Storage: Keep the cake in an airtight container. It’s best enjoyed within 1 day at room temperature, or store it in the refrigerator for up to 5 days. You can also freeze well-wrapped slices or the whole cake for up to 3 months; thaw in the fridge before serving.

Find it online: https://cakeshungry.com/mint-chocolate-chip-cake/