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mint chocolate cake

Mint Chocolate Cake

DeShawn Mitchell
A rich, fudgy chocolate cake layered with refreshing mint buttercream, perfect for celebrations or indulgent treats.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Ingredients
  

Chocolate Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup Dutch cocoa powder
  • 1 cup buttermilk

Mint Buttercream

  • 1 cup unsalted butter room temperature
  • 4 cups powdered sugar
  • 1 tsp peppermint extract

Chocolate Ganache (Optional)

  • 1 cup semi-sweet chocolate
  • 1/2 cup heavy cream

Instructions
 

Bake the Cake

  • Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
  • In a large bowl, whisk together flour, sugar, and cocoa powder. Add buttermilk and mix until smooth.
  • Divide batter evenly among pans and bake for 30-35 minutes. Cool in pans for 10 minutes, then transfer to a wire rack.

Prepare Mint Buttercream

  • Beat butter until creamy. Gradually add powdered sugar, then peppermint extract. Tint with green food coloring if desired.

Assemble and Decorate

  • Level cakes if needed. Place one layer on a serving plate, spread with buttercream, and repeat with remaining layers.
  • Apply a crumb coat, chill for 15 minutes, then frost the entire cake.
  • For ganache, heat cream, pour over chocolate, and whisk until smooth. Drizzle over cake for a drip effect.

Notes

  • Use room temperature ingredients for a smoother batter.
  • Measure flour accurately to avoid a dense cake.
  • Store in an airtight container for freshness.
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