Mint Chocolate Chip Layer Cake is basically the dessert version of your favorite ice cream flavor. Imagine this: rich, moist chocolate cake layered with refreshing mint buttercream, flecked with bits of chocolate, and topped with glossy ganache. It’s indulgent yet refreshing. Fancy enough for a party but comforting like a childhood treat.
The bright green frosting and chocolate accents? Pure showstoppers. Whether you’re celebrating a birthday, hosting a dinner, or just craving something special, this cake checks all the boxes.
The inspiration? Think of those mint chocolate candies you always loved as a kid—only now, they’ve grown up into a stunning, bakery-worthy cake. Ready to bake? Let’s get started.
The Basics
Here’s what you need to know:
- Time Commitment: About 2.5 hours (baking, cooling, assembling—it’s worth it).
- Serves: 12–14 good-sized slices. Perfect for gatherings!
- Skill Level: Intermediate. But don’t worry—I’ll guide you through the trickier stuff like Swiss meringue buttercream.
Got extra time? Great! This recipe is super make-ahead friendly:
- Bake the cake layers and freeze them for up to 3 months.
- Make the buttercream in advance—it keeps in the fridge for 2 weeks.
- Even the ganache can be whipped up ahead and gently reheated.
Don’t have a ton of fancy equipment? No problem. A hand mixer and a heatproof bowl over a saucepan (for the buttercream) will work just fine. Let’s go!
What You’ll Need
This cake comes together in three parts: the chocolate cake, mint chocolate chip buttercream, and ganache topping. Here’s a quick rundown:
For the Cake
- Unsalted butter (for richness).
- Granulated sugar + brown sugar (for depth).
- Eggs (room temp is key).
- Vanilla extract and tangy buttermilk.
- All-purpose flour, Dutch-process cocoa powder (hello, chocolatey goodness), baking soda, and salt.
- Mini chocolate chips + chopped Andes mints for texture and little pops of flavor.
For the Buttercream
- Egg whites + granulated sugar (for a silky Swiss meringue base).
- Unsalted butter (soft, not melted).
- Mint extract + green food coloring for that classic minty look.
- Finely grated dark chocolate for flecks of flavor.
For the Ganache
- Semi-sweet chocolate, chopped (for easy melting).
- Heavy cream (to make it luxuriously smooth).
How to Make It
Step 1: Bake the Chocolate Cake
- Preheat your oven to 350°F (175°C). Line three 8-inch round pans with parchment paper and spray with nonstick cooking spray.
- Cream butter with both sugars until fluffy (about 5 minutes). Add eggs one at a time, then vanilla.
- In a separate bowl, sift together the dry ingredients (flour, cocoa powder, baking soda, and salt).
- Add the dry mix and buttermilk to the butter mixture in batches. Start and end with the dry ingredients for a smooth batter.
- Fold in chocolate chips and Andes mints—just lightly swirl them in so they don’t sink.
- Divide the batter into the pans and bake for 22–25 minutes. Cakes are ready when a toothpick comes out clean. Cool completely before assembling.
Step 2: Make the Mint Buttercream
- Grate dark chocolate finely and set it aside.
- Whisk egg whites and sugar over simmering water (a makeshift double boiler). Keep whisking until the mixture feels smooth when rubbed between your fingers.
- Transfer to a mixer and whip on high until stiff peaks form and it cools to room temp (15–20 minutes).
- Slowly add butter, one tablespoon at a time. Don’t panic if it looks curdled; it’ll come together. Add mint extract and food coloring, then fold in the grated chocolate.
Step 3: Make the Ganache
- Heat cream until it’s just about to simmer. Pour it over the chopped chocolate and let it sit for a minute.
- Stir until smooth and glossy. Let it cool until thick but still pourable.
Time to Assemble!
- Place one cake layer on a serving plate. Spread about a cup of buttercream on top. Repeat with the second and third layers.
- Cover the cake in buttercream, smoothing the sides and top. Don’t stress about perfection—the chocolate flecks add texture.
- Pour the cooled ganache in the center of the cake and gently spread it toward the edges. Want to get fancy? Pipe rosettes with any extra buttercream and add a few Andes mints for decoration.
Make It Your Own
Here’s the fun part: customizing!
- Gluten-free? Use a 1:1 gluten-free flour blend.
- Vegan? Swap the eggs for aquafaba, butter for vegan sticks, and dairy for plant-based alternatives.
- Stronger flavors? Dial up the mint or try bittersweet chocolate.
Serving & Storing
Serve the cake at room temp for the fluffiest buttercream and best flavor. Leftovers? No problem:
- Keep it at room temp for 3 days, or…
- Refrigerate for up to a week (bring slices to room temp before serving).
- Freeze slices tightly wrapped for up to 3 months.
This cake is more than a dessert—it’s a guaranteed crowd-pleaser. So grab your mixer, some chocolate, and that mint extract. You’re just a few steps away from baking a cake that’s as delicious as it is unforgettable. Happy baking!
PrintMint Chocolate Chip Layer Cake Recipe
Think of your favorite mint chocolate chip ice cream—now imagine it as a cake. Decadent chocolate layers meet cool minty buttercream packed with chocolate flecks, all topped with luscious ganache. It’s refreshing and indulgent, making it the perfect dessert for any celebration or simply satisfying your sweet tooth.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12–14 slices 1x
- Category: Dessert
- Cuisine: Intermediate
Ingredients
Chocolate Cake Layers:
- 6 oz unsalted butter, softened
- 4.75 oz granulated sugar (2/3 cup)
- 5 oz brown sugar, packed (2/3 cup)
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 12 fl oz buttermilk (1 1/2 cups), room temperature
- 8 oz all-purpose flour (1 3/4 cups)
- 3 oz Dutch-process cocoa powder (1 cup)
- 1½ tsp baking soda
- 1/2 tsp salt
- 6 oz mini chocolate chips (1 cup)
- 6 oz Andes mints, chopped (1 cup), plus extra for garnish
Mint Buttercream:
- 4 oz dark chocolate, finely grated
- 9 large egg whites, room temperature
- 14 oz granulated sugar (2 cups)
- 1 lb unsalted butter, softened
- 2 tsp mint extract
- 1/4 tsp salt
- Green food coloring (optional)
Ganache:
- 4 fl oz heavy cream (1/2 cup)
- 3 oz semi-sweet chocolate, finely chopped
Instructions
Step 1: Chocolate Cake
- Preheat your oven to 350°F. Line three 8-inch round pans with parchment and lightly grease them.
- Cream the butter, granulated sugar, and brown sugar for about 5 minutes, until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
- Combine flour, cocoa, baking soda, and salt in a separate bowl. Alternate adding this dry mix and buttermilk to the wet ingredients, starting and ending with the dry mix. Don’t overmix!
- Divide batter evenly into pans (~13 oz per pan). Top with chocolate chips and chopped Andes mints, gently swirling them into the batter. Bake for 22–25 minutes, or until a toothpick comes out clean. Cool fully before assembling.
Step 2: Mint Buttercream
- Whisk egg whites and sugar in a heatproof bowl over simmering water (double boiler style) until the sugar has dissolved (165°F or smooth to the touch).
- Beat the mixture on high speed until stiff peaks form and it cools to room temperature (~15 minutes).
- Gradually add softened butter, one tablespoon at a time, and continue mixing. If it looks curdled—don’t panic! It will smooth out. Add mint extract, salt, and green food coloring. Fold in grated chocolate.
Step 3: Ganache
- Heat cream over medium heat until it’s just simmering (don’t boil). Pour over chopped chocolate and let it sit for a minute. Whisk until smooth and glossy. Let cool slightly so it’s pourable but not runny.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate. Spread about a cup of buttercream evenly on top. Repeat with the other layers. Cover the entire cake with buttercream, smoothing it as much as you like.
- Pour ganache onto the center of the cake. Spread it gently toward the edges. If you’re feeling fancy, pipe buttercream rosettes around the top and sprinkle some extra Andes mints as a garnish.
Notes
Tips & Tricks
- Don’t overmix the batter—chocolate cakes like a light hand!
- Use Dutch-process cocoa for that deep chocolate flavor.
- Make buttercream a day ahead to save time. Just re-whip it before using.
- Chill the frosted cake for 10–15 minutes before adding ganache for neat edges.
Serving & Storing
- Serve at room temperature to get the creamiest buttercream and fullest flavors.
- Store leftovers covered at room temp for 3 days or in the fridge for up to 1 week. (Let refrigerated slices warm up before serving!)
- Want to save some for later? Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge.
