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Chocolate Mint Cake

Chocolate Mint Cake

A moist chocolate layer cake paired with smooth mint chocolate frosting for a rich and refreshing dessert. This beginner-friendly recipe creates soft chocolate layers with a balanced peppermint flavor.

Prep Time25 minutes
Cook Time30–35 minutes
Total TimeAbout 2 hours 30 minutes
Servings10–12 slices
Course: Dessert Cuisine: American Calories: 520 Difficulty: BeginnerDiet: Vegetarian

Ingredients

Chocolate Cake
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1¾ cups granulated sugar
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
2 large eggs, room temperature
1 cup whole milk, room temperature
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water or hot coffee
Chocolate Mint Frosting
1 cup unsalted butter, softened
3½ cups powdered sugar
½ cup unsweetened cocoa powder
3–4 tablespoons heavy cream
½ teaspoon peppermint extract
1 teaspoon vanilla extract
Pinch of salt
Decoration
½ cup chocolate shavings or curls
Fresh mint leaves, optional
Mini chocolate chips, optional

Equipment

  • 2 × 8-inch round cake pans
  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer or stand mixer
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Wire cooling rack
  • Offset spatula
  • Cake board or serving plate
  • Parchment paper
  • Piping bag, optional

Method

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Combine eggs, milk, vegetable oil, and vanilla extract in a separate bowl until evenly mixed.
  4. Add the wet ingredients into the dry ingredients and mix until combined. Slowly add hot water or coffee and stir until the batter becomes smooth.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30–35 minutes until a toothpick inserted into the center comes out with a few moist crumbs.
  7. Cool cakes in the pans for 10 minutes, then transfer them to a wire rack and cool completely for 45–60 minutes.
  8. Beat softened butter until creamy, then gradually add powdered sugar and cocoa powder to make the frosting.
  9. Mix in heavy cream, peppermint extract, vanilla extract, and salt until the frosting becomes smooth and spreadable.
  10. Place the first cake layer on a serving plate and spread an even layer of frosting over the top.
  11. Add the second cake layer, apply a thin crumb coat, and chill for 15–20 minutes.
  12. Cover the cake with the remaining frosting and smooth the surface with an offset spatula.
  13. Decorate with chocolate shavings, mini chocolate chips, or fresh mint leaves.
  14. Chill the cake for 30 minutes before slicing and serving.

Chef’s Notes

  • Add peppermint extract gradually because the flavor can become strong quickly.
  • Coffee enhances the chocolate flavor but can be replaced with hot water.
  • Allow cake layers to cool completely before frosting to prevent melting.
  • Store covered cake in the refrigerator for up to 4 days.
  • Freeze unfrosted cake layers tightly wrapped for up to 3 months.