Mint Chocolate Layer Cake is a visually stunning and refreshing dessert that brings together rich chocolate cake layers and a smooth, mint-infused frosting. The combination of cool mint and deep cocoa makes it a favorite for any celebration or special occasion.

Why You’ll Love This Recipe

This cake is a mint chocolate lover’s dream. It offers a moist, decadent chocolate crumb layered with creamy, mint-flavored frosting. The contrast of dark and green hues creates a beautiful presentation, while the flavor pairing is timeless and satisfying.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

all-purpose flour
granulated sugar
unsweetened cocoa powder
baking powder
baking soda
salt
eggs
buttermilk
vegetable oil
vanilla extract
boiling water
unsalted butter (for frosting)
powdered sugar
peppermint extract
heavy cream
green food coloring
chocolate curls or shavings (for garnish)

directions

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a large bowl, mix flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add eggs, buttermilk, oil, and vanilla. Mix until smooth. Gradually add boiling water and stir until incorporated.
Divide the batter evenly into pans and bake for 25–30 minutes. Let cool completely.
For frosting, beat butter until fluffy. Gradually add powdered sugar, peppermint extract, cream, and green food coloring. Mix until smooth.
Assemble the cake by layering frosting between cake layers and covering the top and sides.
Decorate with mint frosting swirls and chocolate curls. Chill before serving.

Servings and timing

Servings: 12
Preparation time: 30 minutes
Baking time: 30 minutes
Assembly and chilling: 1 hour
Total time: About 2 hours

Variations

Mint chocolate chip: Fold mini chocolate chips into the frosting.
Dark chocolate ganache: Add a layer of ganache between cakes for extra richness.
Oreo base: Use crushed mint chocolate cookies in the frosting or as a cake layer.
No-dye version: Skip food coloring for a natural, creamy-white mint frosting.

storage/reheating

Store in the refrigerator, covered, for up to 4 days. Bring to room temperature before serving. Freeze for up to 2 months; wrap slices individually for easy serving later.

FAQs

Can I use natural mint instead of extract?

Yes, infuse cream with fresh mint leaves, then strain before adding to frosting.

What’s the best cocoa to use?

Unsweetened Dutch-process cocoa gives a deeper flavor and darker color.

Can I make this gluten-free?

Use a 1:1 gluten-free flour blend suitable for baking.

How do I prevent dry cake layers?

Do not overbake and use buttermilk, which helps retain moisture.

Can I make this cake ahead?

Yes, bake the layers a day ahead and frost just before serving.

How do I make chocolate curls?

Use a vegetable peeler on a chocolate bar at room temperature.

What if I don’t want green food coloring?

You can skip it or use natural alternatives like spinach powder.

Is this suitable for kids?

Yes, though reduce the mint extract slightly for a milder flavor.

Can I use store-bought frosting?

Yes, but homemade mint frosting offers a fresher taste.

Do I need a stand mixer?

No, a hand mixer works well for both batter and frosting.

Conclusion

Mint Chocolate Layer Cake is a showstopper dessert with striking looks and bold flavor. Its combination of moist chocolate cake and cool mint frosting makes it an elegant and refreshing centerpiece for any festive table.