Chocolate Mint Cake Recipe
This chocolate mint cake recipe delivers a rich, deep chocolate flavor that melts smoothly on the tongue. The peppermint adds a cool, refreshing note that balances the sweetness of the cake and buttercream frosting.Moist and tender layers create a soft texture that feels indulgent, while the mint buttercream provides a creamy, slightly sweet topping that enhances the chocolate without being sharp.
Equipment
- Mixing bowls
- Whisk and/or electric mixer
- Measuring cups and spoons
- 9-inch round cake pans (2)
- Parchment paper
- Cooling rack
- Spatula
Ingredients
For the Chocolate Cake:
- 1¾ cups 220g all-purpose flour
- ¾ cup 65g unsweetened cocoa powder
- 2 cups 400g granulated sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs at room temperature
- 1 cup 240ml whole milk
- ½ cup 120ml vegetable oil
- 2 teaspoons vanilla extract
- 1 cup 240ml boiling water
- 1 teaspoon peppermint extract
For the Mint Buttercream Frosting:
- 1 cup 230g unsalted butter, softened
- 4 cups 480g powdered sugar
- 2 –3 tablespoons heavy cream or milk
- 1 –2 teaspoons peppermint extract adjust to taste
- 2 –3 drops green food coloring
Instructions
- Turn on your oven to 350°F (175°C). Grease two 9-inch round pans, place parchment on the bottom, and lightly flour the sides.
- Sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt together in a bowl. Mix so everything is even.
- Whisk the eggs, milk, vegetable oil, vanilla, and peppermint together in a separate bowl until smooth.
- Slowly stir the egg mixture into the dry ingredients, mixing gently until it comes together. Don’t stir too much. Add the boiling water carefully. The batter will be thin, which is normal and makes the cake soft.
- Split the batter between the two pans and bake for 35–40 minutes. Test with a toothpick—if it comes out clean, it’s done. Let the cakes sit in the pans for 10 minutes before moving them to a wire rack to cool completely.
- To make the frosting, beat softened butter until creamy. Mix in powdered sugar a little at a time. Add cream (or milk), peppermint, and food coloring, beating until fluffy. Adjust with more sugar or cream if needed.
- Place one cake layer on a plate and spread frosting over it. Put the second layer on top and cover the whole cake with frosting. Decorate as you like. Chill for about 30 minutes to make cutting easier.
Notes
Nutrition Facts Of Chocolate Mint Cake Recipe
Calories: 450 kcal | Fat: 22g | Carbohydrates: 60g | Protein: 5g | Sugar: 45g