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Mint Chocolate Chip Cake

Fudgy mint chocolate cake smothered in mint chocolate chip buttercream.
Print Recipe
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 1 layered cake
Calories 620 kcal

Ingredients
  

Ingredients

  • 1 3/4 cups all purpose flour
  • 3/4 cup dutch process cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups granulated sugar
  • 1/2 cup canola or vegetable oil
  • 2 large eggs room temperature
  • 2 teaspoons vanilla bean paste
  • 1/4 teaspoon peppermint extract
  • 3/4 cup buttermilk room temperature
  • 3/4 cup hot water
  • 1 1/2 cups unsalted butter room temperature
  • 4 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon peppermint extract
  • 4 drops green gel food coloring
  • 4 ounces dark or semisweet chocolate finely chopped

Instructions
 

  • Preheat the oven to 350°F and prepare either three 6 inch round cake pans or two 8 inch round cake pans with nonstick spray and parchment rounds.
  • In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined, then set aside.
  • In a large mixing bowl whisk together the sugar and oil until slightly thickened, then whisk in the eggs, vanilla bean paste, and 1/4 teaspoon peppermint extract until smooth.
  • Add one third of the dry ingredients to the wet ingredients and whisk just until combined, then add half of the buttermilk and whisk again; repeat with another third of the dry ingredients, the remaining buttermilk, and finish with the last third of the dry ingredients, mixing gently after each addition.
  • Stir in the hot water until the batter is smooth and thin, then divide the batter evenly between the prepared pans.
  • Bake for 35 to 40 minutes, or until a toothpick inserted into the center of each cake comes out clean or with a few moist crumbs.
  • Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks and cool completely before frosting.
  • To make the buttercream, beat the softened butter in a large bowl with a hand mixer or stand mixer fitted with a whisk attachment on medium speed for 2 to 3 minutes until pale and fluffy.
  • Add the powdered sugar 1 cup at a time on low speed until incorporated, then increase to medium speed and beat until smooth.
  • Add the milk and 1 teaspoon peppermint extract and beat until the frosting is light and spreadable, then tint with green gel food coloring until you reach your desired shade.
  • Fold in the finely chopped chocolate until evenly distributed through the buttercream.
  • Place one cake layer on a serving plate, spread a generous layer of mint chocolate chip buttercream over the top, and repeat with the remaining layers.
  • Cover the top and sides of the stacked cake with the remaining buttercream, smoothing or swirling as desired.
  • Chill the frosted cake for at least 20 minutes to set the buttercream before slicing and serving.

Notes

- For level layers, weigh the batter into each pan so they bake to the same height.
- Make sure the cake layers are completely cool before frosting to prevent the buttercream from melting.
Keyword chocolate mint cake, mint chocolate chip buttercream, Mint Chocolate Chip Cake, Vegetarian