Introduction

This Mint Chocolate Cake is a delightful combination of rich cocoa and refreshing peppermint, perfect for any special occasion or simply to satisfy a sweet craving. Moist layers of chocolate cake are paired with creamy, mint-flavored frosting for a harmonious, indulgent treat.

A round cake with two main layers, covered smoothly in light green frosting. The top of the cake has a shiny dark chocolate glaze that drips down the sides unevenly in thin streaks. Around the edge of the top surface are twelve light green frosting swirls, each topped with small chocolate sprinkles. The cake sits on a round white marble board placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ⅔ cups all-purpose flour
2 cups granulated sugar
1 cup light brown sugar (firmly packed)
1 cup + 2 Tablespoons Dutch cocoa powder
2 ¼ teaspoons baking soda
1 ¼ teaspoons salt
1 cup neutral cooking oil (avocado, canola, or vegetable oil)
¾ cup unsalted butter (melted)
3 eggs (room temperature preferred)
2 teaspoons vanilla extract
1 ½ cups buttermilk (room temperature preferred)
¾ cup very hot/boiling coffee (may substitute hot water)
1 ½ cups unsalted butter (softened) for frosting
6 cups powdered sugar
2 teaspoons peppermint extract
½ teaspoon vanilla extract (for frosting)
¼ teaspoon salt (for frosting)
1-4 Tablespoons heavy cream (as needed for frosting)
Mint colored food coloring (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch (23 cm) round cake pans and line the bottoms with parchment paper. Set them aside.
Step 2: In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt until well combined.
Step 3: Add the oil and melted butter to the dry ingredients and stir until all ingredients are moistened. The batter will be thick.
Step 4: Add the eggs and vanilla extract to the batter and mix well until smooth and uniform.
Step 5: Gradually add the buttermilk, stirring continuously until fully combined.
Step 6: Slowly pour in the hot coffee (or hot water) and stir until the batter is uniform. Be sure to scrape the sides and bottom of the bowl and stir again.
Step 7: Evenly divide the batter among the prepared cake pans. If weighing, each pan should have about 700 grams of batter. Bake on the center rack for 35-38 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate pans if your oven bakes unevenly.
Step 8: Let the cakes cool in their pans for 15 minutes. Run a knife along the edges to loosen them and carefully invert onto a cooling rack. Allow to cool completely before frosting.
Step 9: To make the frosting, beat the softened butter in a large bowl with an electric mixer until creamy and smooth.
Step 10: Gradually add powdered sugar, about half a cup at a time, mixing on low speed until combined before adding more.
Step 11: Once all sugar is incorporated, add salt, vanilla extract, and peppermint extract. Mix well. If desired, add mint food coloring until you reach your preferred shade.
Step 12: Add one tablespoon of heavy cream and beat until incorporated. Add more cream as needed to achieve a smooth, creamy, and spreadable frosting.
Step 13: Level the cooled cakes if necessary. Apply frosting evenly between layers and stack the cakes.
Step 14: For a crumb coat, spread a thin layer of frosting around the exterior of the stacked cake and place in the freezer for 15 minutes to set and trap crumbs.
Step 15: Remove from the freezer and finish decorating by applying an even layer of frosting on the outside of the cake as desired.

Tips & Variations

Use freshly brewed hot coffee instead of hot water to enhance the chocolate flavor.
If you prefer a stronger mint taste, add an extra half teaspoon of peppermint extract to the frosting.
For a dairy-free version, substitute the butter and heavy cream in the frosting with non-dairy alternatives.
To prevent the cake from drying out, ensure not to overbake and allow layers to cool completely before frosting.
Try decorating the cake with fresh mint leaves or chocolate shavings for an elegant finish.

Storage

Store the frosted cake covered in an airtight container or cake dome in the refrigerator for up to 5 days. Before serving, let it sit at room temperature for about 30 minutes to soften the frosting. Leftover cake layers (without frosting) can be wrapped tightly and frozen for up to 2 months. Thaw in the refrigerator overnight before frosting or serving.

How to Serve

A slice of cake with three thick, dark brown chocolate layers and two light green cream layers in between, placed on a white plate with a textured edge. The cake is frosted with the same light green cream on the outside, with a decorative green cream swirl on one side topped with small drops of chocolate. The edges of the cake are coated with a thin layer of chocolate. The white plate sits on a white marbled surface, with some chocolate sprinkles scattered around and a blurred fork and another plate of cake slices in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it includes xanthan gum or add it separately for best texture.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 ½ tablespoons of white vinegar or lemon juice to 1 ½ cups of milk. Let it sit for 5-10 minutes before using.