Mint Chocolate Chip Layer Cake

mintcake4Four layers of decadent chocolate cake filled with mint chocolate chip buttercream, frosted with a minty chocolate chip buttercream, covered with a fudgy chocolate ganache, and garnished with fresh mint leaves.


I made this cake for my cousin Randen’s birthday. I was happy that he chose mint chocolate chip as the flavor that he wanted for his cake because this gave me the chance to once again make the mint chip buttercream frosting that I love. It is so good! It tastes just like ice cream. I made a mint chip cake here, but unfortunately, it didn’t turn out as well as I would have liked. I had placed a layer of ganache under the buttercream and it didn’t hold up well. This time I simply frosted the cake with the buttercream and it turned out much better.


As for the ganache, this time I didn’t spoon it on the side to let it drip down. I’ve found that it doesn’t make the surface of the cake as smooth, as you can see here. Instead, I poured the ganache on top and let it drip (or not) how it wanted to.



This cake is a 6 inch little guy, so if you want to make this into a 8 inch cake just double the recipe.


When you chop up the chocolate, make sure it is very fine.  I used a food processor on some.  I found that if the chunks of chocolate are too big, they make it harder to frost the cake.  The larger pieces of chocolate would catch on my off set spatula and leave lines and marks all over the cake.  Because of this, I had to smooth the frosting several more times then I normally do.  I hope you get to try this cake and let me know how you like it.  Thanks for stopping by!!  mintcake5



Mint Chocolate Cake


Chocolate Cake
    • 2 cups white sugar
    • 1 3/4 cup all purpose flour
    • 1 cup unsweetened, Dutch process cocoa powder
    • 1 1/2 tsp baking powder
    • 1 1/2 tsp baking soda
    • 1 teaspoon salt
    • 2 eggs
    • 1 cup milk
    • 1/2 cup vegetable oil
    • 2 tsp vanilla extract
    • 3/4 cup boiling water
Mint Chip Frosting (Double recipe if you are using this frosting for a filling)
  • 2 sticks (1 cup) salted butter, slightly softened
  • 1/3 cup heavy cream
  • 2 tsp mint extract
  • 1 tsp vanilla extract
  • Drop or two of green food coloring
  • 4 cups powdered sugar
  • 2 oz. semisweet chocolate, finely chopped
  • 12 ounces chocolate chips
  • 1 cup heavy cream


Chocolate cake:
    1. Preheat oven to 350. Grease and flour 2 eight or nine inch pans.
    2. In the bowl of a mixer, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisk together until fully combined. Add eggs, milk, oil, and vanilla and beat on medium speed for 2 minutes. Scrape the sides of the bowl, then slowly stir in the boiling water. Pour batter evenly into prepared pans and bake for 30 -40 minutes, until tops of cakes spring back when you lightly touch in the center.
    3. Remove cakes from oven. Allow to cool in pans for about 10 minutes, then remove to finish cooling on wire racks.
Mint Chip Frosting:
  1. Prepare frosting: In the bowl of a mixer, beat butter, cream, and both extracts on medium speed until smooth.
  2. With mixer speed on low, slowly add powdered sugar and mix until just combined.
  3. Add food coloring and increase speed to medium high and beat for about minute, until frosting is light, smooth, and fluffy. If frosting is too thick, add another Tablespoon or two of cream and beat for 30 more seconds.
  4. Add chopped chocolate and mix on low until incorporated. Frost cooled cake.
    1. Place the chocolate in a medium-sized bowl and set aside.
    2. Bring cream to a boil in a small saucepan and when it begins to bubble up, pour over the chocolate and let sit for 5 minutes. Gently stir, starting in the middle and working your way outward, until the cream and chocolate are completely mixed. Cover with plastic wrap and set aside. Let the ganache sit at room temperature over night.


Photography by Wendy Cox Photography


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3 thoughts on “Mint Chocolate Chip Layer Cake

  1. Hi Shamene, I’m very new to serious cake making, but really want to get into it more. I attempted this recipe but ran into a few troubles since i’m not experienced with some of the things not fully explained above so I’m after a bit of advice. I’ll limit it to 3 questions!

    I’m not sure how/why, but I had to cook for 50 minutes at 350 degrees, then 20 minutes at 330 degrees (fear of burning, wanted to just extend bake time), before the cake actually set. Any ideas about this? It’s an old electric oven.

    I got the ganache recipe from your “Chocolate Chip Cookie Dough Layer Cake”, followed instructions and obviously overnight the mixture sets. I figure you reheat in the microwave to turn back into a liquid, and noticed some oils separate. I beat the mixture to recombine and it looked really good, I think it just wasn’t hot enough so it didn’t pour very well at all, and I had to use a flat blade to smooth it on, instead of getting the effect you have here. Do you have some tips on what to do to have the ganache turn out as it does in the photo above?

    Also best I could manage was to use *heaps* of food colouring, and it really only turned a pale green. I’m guessing I’m using poor quality food dye, or perhaps it’s past it’s effectiveness or something? Colouring baked goods seems very difficult without excessive use of the colours I have.

    Any help would be much appreciated! Here’s two pictures of my first attempt:

    • Hi Alex, your cake looks great! Your frosting looks perfect to me, I love the shade of green you came to, it looks like mint chip ice cream! I will do my best to answer your questions!

      1. Sometimes it does take longer to bake a cake depending on the accuracy of the oven. You did good by not turning up the heat. You can always bake your cake and check it with a toothpick then keep checking till it is fully cooked.

      2. With your ganache, when you microwaved it I think you waited a little too long to pour the ganache and it cooled too much. Next time if this happens, just pop it back in the microwave until it is the consistency you like. A few seconds should be good. Then do a test with a spoon to see if it is pourable.

      3. For the food coloring, I use Americolor and it works really good for me. I only used a drop to get the color in my mint cake. You can find them online on Amazon, or at a cake supply store.

      I am really happy to see the cake you made, thank you for sending pictures! I am also glad you used my recipes! I love how flat you got your cakes, the frosting looks delicious and I love the mint on top!

  2. Thank you for the response! Nice to get some positive feedback, it was a bit of a first for me. It looks like I had the right thoughts but much room for improvement. I’m keen to bake it again but I need another excuse haha, we have *so* much left over. I’m in Australia actually so I may not find Americolor, but I’ll go to a cake shop I know of and ask about food colouring. I had to look up things like ‘heavy cream’, the equivalent i found here was ‘thickened cream’. I cheated a little with the upper flat part of the cake – the two cut-off sections are back-to-back in the centre of the cake. So the top of the cake is actually the base of one of them! Figured that would be best for pouring the ganache onto. I’m excited to make another recipe of yours, thank you for sharing!!

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