This Mint Chocolate Cake layers rich, tender chocolate cake with cool peppermint cream and a glossy dark chocolate ganache that makes every slice feel like biting into a grown-up version of your favorite Thin Mint cookie. I first made this cake for my sister Karla's birthday three years ago, and she still asks for it every single year. The combination of deep cocoa flavor with that refreshing mint kick creates something really special, and honestly, it's easier to make than it looks.
If you love the classic pairing of chocolate and mint, you'll want to keep this recipe close. For more indulgent treats, try my No Bake Superfood Brownies for a quick chocolate fix, or my Brown Sugar Shortbread Cookies when you're craving something buttery and sweet. And if you're in the mood for something fruity, my Apple Cheesecake Buns are always a hit.
Why You'll Love This Mint Chocolate Cake
This Mint Chocolate Cake dessert checks all the boxes. It's rich and indulgent but still feels refreshing thanks to the peppermint. The texture is soft and tender, and the ganache adds a luxurious finish that makes every slice look bakery-perfect. You don't need any fancy techniques or hard-to-find ingredients, just a mixer, a cake pan, and a little patience while everything cools.
It's also a make-ahead dream. You can bake the cake a day early, prepare the frosting and ganache ahead of time, and assemble everything when you're ready. That makes it perfect for birthdays, holidays, or any time you want to impress without spending all day in the kitchen.
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Mint Chocolate Cake Ingredients
Here's everything you need to make this mint chocolate cake from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Cake:
- Granulated sugar: Sweetens the cake and helps create a tender crumb.
- Unsalted butter: Adds richness and moisture. Make sure it's at room temperature so it creams smoothly.
- Extra-virgin olive oil: Keeps the cake incredibly moist and adds a subtle depth of flavor.
- Eggs: Bind everything together and add structure. Room temperature eggs mix in more evenly.
- Vanilla extract or vanilla paste: Enhances the chocolate flavor and adds warmth.
- All-purpose flour: Forms the base structure of the cake.
- Unsweetened cocoa powder: Gives the cake its deep chocolate flavor. Dutch-process or natural both work well.
- Baking powder: Helps the cake rise and stay light.
- Baking soda: Works with the acidity in the cocoa to create lift.
- Salt or fine sea salt: Balances the sweetness and brings out the chocolate flavor.
- Hot water: Thins the batter and helps bloom the cocoa powder for a richer taste.
For the Chocolate Ganache:
- Dark chocolate: The star of the ganache. Finely chopped chocolate melts faster and more evenly.
- Heavy cream or heavy whipping cream: Creates that silky, pourable texture.
- Salt or fine sea salt: A tiny pinch enhances the chocolate flavor.
- Vanilla extract or vanilla paste: Adds a subtle sweetness and rounds out the flavor.
For the Peppermint Cream:
- Unsalted butter: Provides richness and helps the frosting hold its shape. Room temperature is key.
- Vegetable shortening: Keeps the frosting stable and gives it a smooth, light texture.
- Fresh mint: Adds natural mint flavor and little flecks of green for visual interest.
- Confectioners' sugar: Sweetens and thickens the frosting to the perfect consistency.
- Peppermint extract: Brings that classic cool mint flavor. A little goes a long way.
- Whole milk: Loosens the frosting just enough to make it spreadable. Room temperature works best.
How to Make Mint Chocolate Cake
Here's how to bring this Mint Chocolate Cake together step by step.
Preheat the oven: Preheat your oven to 350°F (177°C). Grease a 9×2-inch round cake pan well, line the bottom with a parchment paper round, then grease the parchment too. This helps the cake release cleanly.
Cream the butter and sugar: In a large bowl, use an electric mixer to beat the sugar and butter together on medium speed until the mixture is light, fluffy, and pale in color, about 3 minutes. This step adds air and creates a tender crumb.
Add the oil and eggs: Slowly pour in the olive oil while the mixer is running, then add the eggs one at a time, mixing well after each addition. Add the vanilla and beat for 30 more seconds until everything is smooth and combined.
Mix the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Fold this flour mixture into the butter mixture in three batches, stirring gently until almost blended. The batter will look thick and a little heavy at this point.
Add the hot water: Pour in the hot water and whisk until the batter is fully combined and smooth. The hot water makes the batter thin and pourable, which helps the cake bake up tender.
Bake the cake: Pour the batter into your prepared pan and tap the pan lightly on the counter a few times to release any air bubbles. Bake for 30 to 36 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes, then turn it out onto a cooling rack to cool completely before frosting.
Make the ganache: Place the chopped chocolate, cream, and salt in a heat-safe bowl set over a medium saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir frequently until the chocolate melts and the mixture is smooth and glossy. Remove from heat, stir in the vanilla extract, and set aside at room temperature to cool and thicken, about 60 to 90 minutes. It should be thick enough to pour but not runny.
Make the peppermint cream: In a large bowl, beat the butter, shortening, and chopped fresh mint together on medium-low speed until well combined. Scrape down the sides of the bowl and beat again if needed. Add the confectioners' sugar, peppermint extract, and milk, then continue beating until the frosting is smooth, fluffy, and creamy.
Frost the cake: Spread a thick, generous layer of peppermint cream over the top and sides of the cooled cake, using an offset spatula to create sharp, clean edges. Chill the frosted cake uncovered in the refrigerator for 30 minutes to let the frosting set.
Add the ganache: Pour the cooled ganache slowly over the top of the chilled cake, letting it drip down the sides naturally. Use a spatula to spread it evenly if needed. Chill the cake again for 30 minutes before slicing and serving. Garnish with fresh mint leaves if you like.
Substitutions and Variations
You can customize this Mint Chocolate Cake to fit your preferences or what you have on hand.
- Shortening: If you don't have vegetable shortening, replace it with the same amount of unsalted butter. The frosting will be a little softer but still delicious.
- Fresh mint: If you can't find fresh mint, you can skip it and just use the peppermint extract. The flavor will still be strong and minty.
- Chocolate: Swap the dark chocolate in the ganache for semi-sweet or milk chocolate if you prefer a sweeter, less intense flavor.
- Peppermint extract: Start with less extract if you're not sure how strong you want the mint flavor. You can always add more to taste.
Equipment For Mint Chocolate Cake
Having the right tools makes this Mint Chocolate Cake come together smoothly.
- 9-inch round cake pan: The standard size for this cake. Make sure it's at least 2 inches deep.
- Electric mixer: A stand mixer or handheld mixer works great for creaming the butter and sugar and making the frosting.
- Silicone spatula or wooden spoon: For folding and mixing the batter.
- Whisk: Essential for combining the dry ingredients and whisking the hot water into the batter.
- Cooling rack: Lets air circulate around the cake so it cools evenly.
- Double boiler: You can use a heat-safe bowl set over a saucepan of simmering water if you don't have a traditional double boiler.
- Small offset spatula: Makes frosting the cake and spreading the ganache much easier.
Storage Tips
This Mint Chocolate Cake keeps beautifully in the fridge.
Store any leftover cake tightly covered in the refrigerator for up to 1 week. The ganache and peppermint cream hold up well, and the flavors actually get even better after a day or two as everything melds together. Let the cake sit at room temperature for about 15 minutes before serving if you prefer a softer texture.
You can also freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it at room temperature before frosting and serving.
Serving Suggestions
This Mint Chocolate Cake is stunning on its own, but here are a few ideas to make it even more special.
- Serve each slice with a small scoop of vanilla ice cream or mint chocolate chip ice cream for an extra indulgent treat.
- Add a dollop of freshly whipped cream on the side to balance the richness.
- Dust the top of the ganache with a light sprinkle of crushed peppermint candies or Thin Mint cookies for a fun crunch.
- Pair it with a hot cup of coffee or peppermint tea for a cozy dessert moment.
Expert Tips
- Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature before you start. This helps everything mix together smoothly and creates a better texture.
- Don't overmix the batter: Once you add the flour mixture, stir gently just until combined. Overmixing can make the cake dense.
- Cool completely before frosting: If the Mint Chocolate Cake is even slightly warm, the peppermint cream will melt and slide right off. Patience pays off here.
- Chill between layers: Don't skip the chilling steps. They help the frosting set and make the ganache spread beautifully without mixing into the frosting.
- Adjust the mint: If you love a strong mint flavor, add an extra ½ teaspoon of peppermint extract to the frosting. If you prefer it more subtle, cut back slightly.
FAQ
What is a mint chocolate cake?
A mint chocolate cake is a layered dessert that combines rich chocolate cake with mint-flavored frosting and often a chocolate ganache topping. It's inspired by the classic flavor pairing of mint and chocolate, similar to Thin Mint cookies or peppermint patties. The mint adds a refreshing contrast to the deep chocolate flavor.
How do you make a mint chocolate cake from scratch?
To make this Mint Chocolate Cake from scratch, you start by baking a moist chocolate cake with cocoa powder, then prepare a peppermint cream frosting with butter, shortening, fresh mint, and peppermint extract. Finally, you top it with a smooth dark chocolate ganache. The key is letting each layer cool properly before assembling so everything sets nicely. My niece Emily says the waiting is the hardest part, but it's worth it.
Can I use regular chocolate for the ganache in a mint chocolate cake?
Yes, you can use semi-sweet or milk chocolate instead of dark chocolate if you prefer a sweeter ganache. Dark chocolate gives a more intense, slightly bitter flavor that balances the sweet peppermint cream, but any good-quality chocolate will work. Just make sure to chop it finely so it melts evenly.
How long does a mint chocolate cake need to cool before frosting?
The cake needs to cool completely, which usually takes about 1 to 2 hours at room temperature. If you try to frost it while it's still warm, the peppermint cream will melt and slide off. I usually bake the cake in the morning and frost it in the afternoon, or bake it the night before and frost it the next day.
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Mint Chocolate Cake
Ingredients
Method
- Preheat the oven to 350°F (177°C). Grease a 9-inch round cake pan and line with parchment paper.
- In a large bowl, cream together the sugar and butter on medium speed for about 3 minutes until light and fluffy.
- Slowly add the oil while mixing on low, then add eggs one at a time, mixing well after each addition.
- Add vanilla and continue mixing for another 30 seconds.
- In a separate bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Fold the dry ingredients into the wet ingredients in three batches, mixing until just combined after each addition.
- Add hot water and stir to combine. Pour batter into prepared pan, tapping the pan to remove air bubbles.
- Bake for 30-36 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes, then remove it and place it on a cooling rack to cool completely.
- For the ganache: Place the chocolate, cream, and salt in a heat-safe bowl over simmering water. Stir until smooth.
- Remove from heat, stir in vanilla, and set aside to cool until it thickens slightly, about 60 minutes.
- For the peppermint cream: Beat together the butter, shortening, and mint on medium-low speed until smooth.
- Add the confectioners' sugar, peppermint extract, and milk, and beat until smooth and creamy.
- Once the cake has cooled, spread a thick layer of peppermint cream on top.
- Chill the frosted cake in the refrigerator for 30 minutes to help set the frosting.
- Pour the ganache over the frosting and spread evenly. Return the cake to the fridge to chill uncovered for 30 minutes.
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