Easy Mint Chocolate Cake Recipe

This combination of mint and chocolate is refreshing, indulgent, and so delicious. It reminds me of the time I tried to impress my now-mother-in-law with a homemade dessert. I was a bit nervous, but this cake stole the show.

So why not give this simple recipe for mint chocolate cake a try? You might just find it becomes a new favorite.

Why You’ll Love This Mint Chocolate Cake Recipe

I have a feeling you guys are gonna go crazy for this recipe! It’s got so much going for it:

• Rich flavor combination: Seriously, mint and chocolate were made for each other. The coolness of the mint cuts through the richness of the chocolate, and together, they create a flavor that’s both refreshing and decadent.
• Aromatic experience: When this peppermint and chocolate cake is in the oven, your kitchen will smell like a dream. That blend of chocolate and mint is pure heaven, and it’ll have everyone wondering what you’re baking.
• Easy customization: One of the best things about this recipe is that you can easily tweak the texture. Want a super smooth frosting? No problem. Prefer a little crunch? Just add some chopped nuts to your batter. It’s all up to you.
• Good for many occasions: This cake is a real crowd-pleaser, no matter what you celebrate. Birthdays, potlucks, or just a random Tuesday night – it’s always a good time for mint chocolate cake.

13 Simple Steps to Make Mint Chocolate Cake

Ingredients

For the Cake

• Granulated sugar (1 cup)
• Unsalted butter (½ cup), softened at room temperature and cut into cubes for easier creaming.
• Extra-virgin olive oil (¼ cup): Using butter and oil in the cake batter moistens the cake and adds a depth of flavor you wouldn’t get otherwise.
• Eggs (2) should be at room temperature so they can be incorporated more easily into the batter.
• Pure vanilla extract (1 tablespoon): Vanilla extract is a must in almost every cake recipe to enhance the overall flavor.
• All-purpose flour (1 cup), sifted to ensure a light and fluffy texture.
• Unsweetened cocoa powder (½ cup), sifted along with the flour. You can use either Dutch-processed or natural cocoa powder. Both work great.
• Baking powder (1 teaspoon)
• Baking soda (1 teaspoon)
• Salt (1 teaspoon): Fine sea salt works best, in my experience, but regular table salt will also do the trick.
• Hot water (½ cup): Don’t be alarmed. Hot water helps bloom the cocoa powder, bringing out its rich flavor and color.

For the Chocolate Ganache

• Dark chocolate (2 cups), finely chopped for even melting. For a richer flavor, I prefer good quality dark chocolate with around 70% cacao.
• Pure vanilla extract (2 teaspoons): A touch of vanilla extract in the ganache beautifully rounds out the chocolate flavor. You can also use vanilla instead.
• Heavy cream (1 ¼ cups)
• Salt (¼ teaspoon)

For the Peppermint Cream Frosting

• Unsalted butter (½ cup), softened to room temperature.
• Vegetable shortening (½ cup), also at room temperature, helps create a light and fluffy frosting.
• Fresh mint (2 ½ tablespoons), finely chopped: This adds a refreshing burst of flavor to the cream.
• Confectioners’ sugar (3 ½ cups), sifted to prevent lumps in the frosting.
• Peppermint extract (2 teaspoons): Use a good-quality peppermint extract for the best flavor.
• Whole milk (3 tablespoons) at room temperature for easier mixing.

Instructions

Making the Cake

Step 1

Before you start, set your oven to 350°F (177°C). Get a round cake pan of 9×2-inch and prepare it by lightly greasing it and lining it with a circle of parchment paper. Don’t forget to lubricate the parchment paper, too – this prevents the cake from sticking.

Step 2

Grab your mixer and beat the butter and sugar at medium speed. Keep mixing until the mixture is light and fluffy, which usually takes around 4-5 minutes. Lower the mixer’s speed and gradually pour in the oil, scraping down the bowl’s sides and bottom for even mixing.

Step 3

While the mixer is still running on low, add the eggs one at a time. Each egg should be fully incorporated before adding the next. Add the vanilla and mix for another 30 seconds. Once that’s done, turn off the mixer and set the bowl aside.

Step 4

In a separate bowl, whisk together your dry ingredients: salt, baking soda, baking powder, cocoa powder, and flour. Now, gradually add this dry mixture to the wet ingredients, about a third at a time. Make sure to mix it until it is combined – you’ll notice the batter is quite thick.

Step 5

It’s time to add in the hot water. Whisk it into the batter until it’s fully incorporated. Pour the batter into the prepared pan, giving it a few gentle taps on the counter to eliminate any air bubbles.

Step 6

Pop the cake into the oven and bake for 30-40 minutes. A good way to test if it’s done is by inserting a toothpick into the center – it should come out clean. You can also check by lightly pressing on the cake’s center – it’ll spring back when ready.

Step 7

Let the cake cool in the pan, placing it on a cooling rack for 20 minutes. Once done, remove it from the pan and allow it to cool completely on the rack. When it’s cool, you can transfer it to a cake stand or your favorite serving plate.

Making the Ganache

Step 8

Place the salt, cream, and chocolate into a heat-safe bowl. Now, place this bowl over a saucepan with simmering water, essentially creating a DIY double boiler – just make sure the bowl’s bottom isn’t touching the water.

Step 9

Keep stirring the mixture until the chocolate is entirely melted and your ganache turns smooth. Then, remove the bowl from the heat and stir in that vanilla extract.

Leave the ganache at room temperature to cool and thicken – this usually takes around 70-90 minutes. You want it to be thick enough that it won’t melt the frosting later.

Making the Frosting

Step 10

Equip your mixer with the paddle attachment and beat the mint leaves, shortening, and butter together in a medium-low setting. Mix until everything is well combined, scraping the bowl’s sides and bottom to ensure even mixing.

Step 11

Add the milk, peppermint extract, and sugar to the mixture and continue beating until the frosting is completely smooth, creamy, and light.

Assembling the Cake

Step 12

Frost the cooled cake generously with that delicious peppermint frosting. When applying the frosting, aim for neat edges that follow the cake’s shape. I find that a small icing spatula works best. Once frosted, let the cake chill in the refrigerator for 30 minutes. This will help the frosting set.

Step 13

After its time in the fridge, take the cake out and pour the cooled ganache over the top. Smooth it out over the frosting using an offset spatula or a knife. Back into the refrigerator it goes for another 30 minutes to chill. 

Crave an intense chocolate punch? Check out my triple chocolate cake and triple chocolate mousse cake!

Some Personal Tips for This Chocolate Mint Cake Recipe

Ganache

You can go with two cups of good-quality dark chocolate chips or grab three of those 4-ounce baking bars from the baking aisle—either semisweet or dark chocolate will do the trick.

I went with 70% dark chocolate baking bars, so I toned down the salt a tad from the original recipe.  Sticking around ¼ teaspoon of salt is a good move if you’re using super dark chocolate. But if you’re going with a sweeter chocolate, feel free to bump it up to ½ teaspoon.

Frosting Alternatives

If peppermint cream frosting isn’t your thing, I’d highly recommend trying the Oreo Buttercream Frosting for a crunchy, cookie-packed delight or the smooth, luxurious Chocolate Cream Cheese Frosting for a richer twist.

Both are stellar partners to any chocolate-based cake and ensure a delightful flavor contrast that suits any palate!

Making in Advance and Storing

You can bake the cake ahead of time and leave the frosting and ganache for later.

Once it’s cooled, wrap it up tight, and it’ll stay at room temperature for a day, or you can freeze it for up to three months. When you’re ready to go, just let it thaw (if frozen) and then get to frosting and ganache-ing.

Speaking of the frosting, you can also whip that up a day early. Just cover it tightly and pop it in the fridge overnight.

When you’re ready to use it, let it come to room temperature and give it a quick whisk to make it nice and creamy again. If it’s a little on the thick side, a splash of milk will sort it right out.

Even the ganache can be made in advance. Like the frosting, make it a day ahead, cover it up, and store it in the fridge. You might need to warm it on the stovetop to make it pourable again.

Once the cake is all put together and frosted, it freezes well for up to three months.

Thaw it in the fridge overnight and then bring it to room temperature, or if you’re impatient like me, dig in while it’s still cold. Any leftovers will happily hang out in the fridge for up to a week; just make sure it’s covered up tight.

Frequently Asked Questions

What Can I Use if I Don’t Have Fresh Mint for the Cake?

Don’t worry! You can totally leave out the fresh mint. The frosting will still have tons of minty flavor, so you’re good to go. If you’re craving that mint flavor, you can also fold some chopped Andes mints into the batter.

Can We Try This With Almond Flour?

While you’re welcome to experiment, I wouldn’t recommend swapping in almond flour for this recipe. Almond flour bakes up so differently than regular flour, so it’s tough to guarantee good results.

What if I Prefer Not to Use Shortening?

No problem! You can absolutely swap the shortening in the frosting for an equal amount of room-temperature unsalted butter. That would mean using 1 cup of butter for that super minty frosting.

—So, whip out your apron, preheat your oven, and let’s get baking! You won’t regret adding this lovely mint chocolate cake recipe to your baking repertoire.

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