Description

This Mint Chocolate Cake is a richly flavored, moist chocolate cake layered with a creamy peppermint-infused buttercream frosting. Made with Dutch cocoa, buttermilk, and a touch of hot coffee to enhance the chocolate depth, this cake offers a perfect harmony of mint and chocolate with a smooth, spreadable frosting brightened by mint extract and optional mint-green coloring. It’s a festive and indulgent dessert ideal for special occasions or any time you crave a refreshing twist on classic chocolate cake.

Ingredients

Scale

Cake

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)

Frosting

1 ½ cups unsalted butter (softened)
6 cups powdered sugar
2 teaspoons peppermint extract
½ teaspoon vanilla extract
¼ teaspoon salt
1–4 Tablespoons heavy cream (as needed)
Mint colored food coloring (optional, Americolor Mint recommended)

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch (23 cm) round cake pans, then line the bottoms with parchment paper to ensure easy cake removal.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, Dutch cocoa powder, baking soda, and salt until thoroughly combined.
Add Fats: Pour in the neutral cooking oil and melted butter. Stir the mixture until all dry ingredients are moistened and the batter thickens.
Incorporate Eggs and Vanilla: Add the eggs and vanilla extract. Stir well until the batter becomes smooth and uniform in texture.
Add Buttermilk: Gradually pour in the room temperature buttermilk, stirring continuously until the batter is fully combined.
Mix in Hot Coffee: Slowly add the very hot or boiling coffee (or hot water substitute) to the batter, stirring until uniform. Scrape the sides and bottom of the bowl to incorporate all ingredients evenly.
Divide Batter and Bake: Evenly split the batter between the prepared pans, approximately 700 grams per pan if measuring by weight. 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 midway if your oven bakes unevenly.
Cool Cakes: Let the cakes cool in the pans for 15 minutes. Then, loosen edges with a knife and carefully invert each cake onto a cooling rack. Allow them to cool completely before frosting.
Prepare Frosting: In a large bowl, beat the softened butter with an electric mixer until creamy and smooth.
Add Powdered Sugar: Gradually add powdered sugar in half-cup increments, mixing on low speed until each addition is incorporated.
Flavor and Color Frosting: Stir in salt, vanilla extract, and peppermint extract until the frosting is completely combined. If desired, add mint-colored food coloring and mix until the color is even.
Adjust Frosting Consistency: Add 1 tablespoon of heavy cream and beat until well incorporated. Add additional cream as needed to achieve a smooth, creamy, and easily spreadable frosting.
Assemble Cake: Level the cooled cakes if necessary. Apply frosting between each layer evenly. For a clean finish, apply a thin crumb coat around the entire cake and place it in the freezer for 15 minutes to set.
Decorate: Remove the cake from the freezer and apply a final even layer of frosting. Decorate as desired to finish your cake.

Notes

Use room temperature eggs and buttermilk to ensure a smooth batter and even baking.
If you do not have Dutch cocoa powder, use natural unsweetened cocoa but expect slight differences in flavor and color.
Hot coffee intensifies the chocolate flavor but can be substituted with hot water if preferred.
Crumb coating helps to seal in loose crumbs for a polished final frosting appearance.
For more festive decoration, consider garnishing with fresh mint leaves or chocolate shavings.
Store the cake refrigerated and return to room temperature before serving for optimal texture and flavor.

Prep Time: 25 minutes
Cook Time: 38 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: mint chocolate cake, chocolate cake with peppermint frosting, layered chocolate cake, holiday dessert, chocolate cake recipe, peppermint buttercream