Mint Chocolate Cake

I wasn’t planning to bake anything that day.

Just opened the fridge, saw a half-used bottle of peppermint extract, and thought—hmm, mint chocolate. Could work.

Two hours later, my kitchen smelled like rich cocoa and fresh mint, the kind that reminds you of brushing your teeth—but in a good way.

I had ganache drips running down the side of a pale green cake and buttercream swirls so soft I almost didn’t want to touch them.

Almost.

I made a cup of chai, cut a slice, and sat down without even cleaning the counter. And the second I took a bite, I grinned.

That mix of cool mint and deep chocolate? It just works. Like they’re made for each other. It’s not loud or fussy. It’s calm. Clean. Fresh. Sweet—but not too sweet.

This cake isn’t trying to be the most dramatic thing on the table—it just is good. And once you make it, you’ll see exactly what I mean.

Table of Contents

Mint Chocolate Cake Recipe

Ingredients

For the Chocolate Cake Layers (Two 8-inch round pans):

1 ¾ cups (220g) all-purpose flour
1 ½ cups (300g) granulated sugar
¾ cup (75g) unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
½ tsp salt
½ cup (120ml) vegetable oil
2 large eggs (room temperature)
1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 10 mins)
1 tsp vanilla extract
1 cup (240ml) hot water or hot brewed coffee (coffee enhances chocolate flavor, but water works fine)

For the Mint Buttercream Frosting:

1 ½ cups (340g) unsalted butter, softened
5 cups (600g) powdered sugar, sifted
3–4 tbsp heavy cream or full-fat milk
1 tsp pure peppermint extract (not mint or spearmint)
A tiny drop of green gel food coloring (use a toothpick for control)
Pinch of salt

For the Chocolate Ganache Drip:

100g (about ⅔ cup) semi-sweet chocolate chips or finely chopped chocolate
100ml (about ⅓ cup + 1 tbsp) heavy cream

For Decoration:

Chocolate sprinkles
Open star piping tip (like Wilton 1M or similar)
Piping bag

Instructions

Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add oil, eggs, buttermilk, and vanilla. Mix using an electric mixer on medium speed until smooth (about 1 minute).
Carefully pour in the hot water (or coffee) and mix until just combined. The batter will be thin—that’s normal.
Divide batter evenly into the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
In a stand mixer or with a hand mixer, beat the softened butter on medium-high speed for 3–4 minutes until light and fluffy.
Gradually add sifted powdered sugar, 1 cup at a time, beating well after each addition.
Add 3 tablespoons cream, peppermint extract, a small pinch of salt, and a tiny amount of green gel coloring.
Beat on high speed for another 3–5 minutes until very fluffy and spreadable. Add more cream if needed for consistency.
Level the cooled cake layers if necessary.
Place one cake layer on a serving plate or cake turntable. Spread an even layer of mint buttercream on top.
Place the second cake layer on top and apply a thin crumb coat over the entire cake.
Chill the cake in the fridge for 20–30 minutes to set the crumb coat.
Apply a final smooth, even layer of mint frosting over the cake using an offset spatula or cake scraper.
Warm the cream until steaming (not boiling). Pour it over the chocolate chips in a bowl.
Let sit for 1–2 minutes, then stir until smooth and glossy.
Let it cool slightly—drips should flow slowly (test on the side of a bowl first).
Pour ganache over the top center of the cake and gently push it toward the edges with a spoon or small spatula to create drips.
Chill the cake briefly so ganache sets slightly.
Fill a piping bag fitted with a large open star tip and pipe tall, defined swirls of mint frosting around the top edge.
Sprinkle chocolate sprinkles on top of each swirl.
Refrigerate the cake for 30 minutes before slicing for the cleanest cut.
Store leftovers in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.

How Do I Make Mint Chocolate Cake From Scratch?

If you’re making it from scratch, here are key tips that make a big difference:

Use buttermilk or homemade buttermilk: It makes the cake extra soft and rich.
Use hot water or brewed coffee in the batter: This helps bloom the cocoa and gives deep chocolate flavor.
Use unsweetened cocoa powder, not chocolate syrup: Powder gives stronger flavor and better texture.
Don’t skip sifting dry ingredients: This keeps the batter smooth and lump-free.
Use a small amount of peppermint extract in the batter: Don’t go overboard or it will taste like toothpaste.
Cool layers completely before frosting: Warm cake melts the frosting and ruins the look.
Crumb coat the cake first: Apply a thin layer of frosting to catch loose crumbs, then chill before adding the final layer.
Chill the cake before pouring ganache: Cold frosting helps the ganache set perfectly without sliding.

What Food Coloring Should I Use For Mint Frosting?

To get that soft, clean mint green color, you only need a small amount of color. Use this:

Gel food coloring: Just a tiny drop gives a rich color without watering down the frosting.
Avoid liquid color: It changes the frosting texture and can make it too soft.
Use a toothpick for control: Dip it in the gel and swirl into the frosting—build the color slowly.
Brands like Wilton, Americolor or Chefmaster: All give good green tones without a fake look.

How Much Peppermint Extract Is Enough Without Overpowering The Cake?

Peppermint is strong, so it’s easy to go overboard. Use these basic amounts for balance:

In cake batter: ½ teaspoon
In frosting: ¾ to 1 teaspoon (for a full 2-layer cake’s worth of frosting)
Always start small: Mix it in, taste, and adjust slowly.
Never add more than 1 teaspoon per batch: It can quickly take over the entire flavor.

Can I Make Mint Chocolate Cake Without Eggs?

Yes, you can make it egg-free and still get a soft, moist texture. Use any of these egg replacements:

1 tbsp vinegar + 1 cup buttermilk: Helps the cake rise and keeps it soft.
¼ cup plain yogurt or thick curd per egg: Keeps the crumb moist and smooth.
¼ cup unsweetened applesauce per egg: Works well in chocolate cakes.
1 tbsp flaxseed powder + 3 tbsp water (let sit 10 mins): A natural binder.

Is It Better To Use Fresh Mint Or Extract For Baking?

Both can be used, but extract is easier and gives stronger flavor. Here’s the difference:

Use peppermint extract for stronger, consistent flavor: Only a small amount is needed.
Fresh mint gives a light, herbal flavor: But it fades during baking.
If using fresh mint: Steep chopped mint in warm milk or cream and strain before adding.
Extract is better for cakes, frostings, and ganache: It gives more control.

How Do I Store Mint Chocolate Cake To Keep It Fresh?

Proper storage keeps the cake soft and flavorful for days. Follow these:

Cover: with plastic wrap or keep in an airtight container.
If not using ganache: It can stay at room temperature for 1–2 days.
With ganache and buttercream: Store in the fridge.
Bring to room temperature before serving: Cold cake tastes dull.
Don’t store uncovered in fridge: It will dry out fast.

Can I Freeze Mint Chocolate Cake With Buttercream?

Yes, you can freeze mint chocolate cake with buttercream—just follow a few smart steps to keep the flavor and texture perfect after thawing.

Chill the frosted cake first: Let the cake sit in the fridge for 1–2 hours so the buttercream firms up and doesn’t smear.
Wrap securely with cling film: Wrap the cake or slices tightly with 2 layers to avoid freezer smell or burn.
Add a foil layer for extra protection: Especially useful for whole cakes or if freezing longer than a week.
Use a hard container for shaped cakes: Keeps your decorations or ganache drip from getting damaged.
Label with date: So you remember when it was frozen and use it within 1 month for best taste.
Thaw in the fridge overnight: Keeps the texture steady and avoids sogginess.
Bring to room temperature before serving: Let it sit outside the fridge for 30–40 minutes before slicing.