This chocolate mint cake has three layers of moist chocolate cake, chopped andes mints, and a cool mint frosting on the outside. If you love peppermint, then you need to make this cake!
This peppermint chocolate cake tastes just like the green chocolate chip mint ice cream. It's even got a dark chocolate ganache drip!
The rich chocolate flavor when paired with the peppermint makes for one delicious bite!
Why You'll Love This Cake
- It's filled with andes chocolate mints.
- The mint buttercream is super smooth and creamy.
- The chocolate layers are rich and fudgy.
- It's perfect for the holiday season.
- Mint chip lovers will absolutely love it!
You can really taste the mint flavor in every bite you take.
I used my favorite chocolate cake recipe as inspiration to create this fun and festive winter cake!
Expert Baking Tips
- Cake Pans: For this recipe, I used three 6-inch cake pans, but you could also use two 8-inch or two 9-inch cake pans (the baking time may be different). Prepare each cake pan by lining them with parchment paper and then non-stick spray.
- Mint Flavor: I used peppermint extract but be careful. If you add too much, everything will taste like toothpaste.
- Crumb Coat: This is where we add a thin layer of frosting on the cake in order to catch the crumbs and keep them secure. You’ll want to chill the cake in the refrigerator or freezer for 10 minutes after the crumb coat has been put on before the final frosting layer.
- Cake Decorating Tools: I like to use a turntable, cake scraper, and an icing spatula to help assist me when assembling a cake.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Cocoa Powder: I used Hershey's natural unsweetened cocoa powder. Make sure to sift the cocoa powder before using.
- Leavening Agents: Both baking soda and baking powder are used.
- Milk: I used 2% milk, but you can use whatever milk you prefer.
- Oil: You can use either vegetable oil or canola.
- Unsalted Butter: Be sure this is at room temperature.
- Peppermint Extract: Use pure peppermint extract and be careful with how much you use. Do not add extra.
- Green Food Dye: I recommend using a gel food dye like this one.
- Andes Mints: If you can buy these in bulk, you need a total of 40. If not, you'll need to buy 2 packages.
- Chocolate: Use a good quality chocolate for the ganache. I used Scharffen Berger.
Here are the step by step instructions on how to make this Andes Mint cake.
Step 1: Dry ingredients. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Step 2: Wet ingredients. In a medium-sized mixing bowl, whisk together the warm water, milk, eggs, vegetable oil, and vanilla extract until combined.
Step 3: Combine the ingredients. Slowly add the wet ingredients into the dry, whisking until a wet batter forms.
Step 4: Bake. Divide the batter amongst the three prepared cake pans and bake for 23-28 minutes, or until a toothpick inserted into the middle of the cakes come out clean.
Step 5: Make the frosting. Beat together the butter until light and creamy in the bowl of a stand mixer. Add the powdered sugar, heavy whipping cream, vanilla extract, and peppermint and mix on low until combined.
Add 1-2 drops of the green food coloring and beat on high for 1-2 minutes until creamy.
Step 6: Make the ganache. In a small bowl, heat the heavy whipping cream until bubbling. Pour the heavy cream over the chocolate and allow it to sit for 3 minutes.
Add the peppermint extract and whisk together until smooth.
Assembling The Cake
Make sure the cake layers are completely cooled before assembling and decorating.
First, level off the tops of each cake layer to create a flat surface using a serrated knife. Place one cake layer on a cake stand or plate and spread about ⅔ cup of frosting (I use my offset spatula to make it easier).
Add 15 chopped up Andes Mints. Repeat with the second layer. Top the cake with the last layer and spread on about ¼ cup of frosting.
Next, frost and smooth the outside of the cake with a thin crumb coat. Place the entire cake in the refrigerator or freezer for 10 minutes to chill.
Finish frosting the cake with the remaining buttercream, pour on the chocolate ganache, and top with extra Andes Mints.
Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.
You could also wrap each individual cake slice in plastic wrap before placing it into the refrigerator. This helps the cake to not dry out.
Frequently Asked Questions
I used three 6-inch cake pans, but you could also use two 8-inch or two 9-inch cake pans.
Yes you can. Simply bake the cake layers the day before, wrap them in plastic wrap, and leave them on the counter at room temperature overnight. Frost and decorate the next day.
I have not tried this, so I'm not sure how it would work. If you try it, please let me know!
It brings me so much joy to see you make my recipes. 🙂
More Cake Recipes
Chocolate Mint Cake
- Three 6-Inch Cake Pans
- Mixing Bowls
- Electric Stand Mixer
- 1 ¾ cups all-purpose flour
- 1 ½ cups sugar
- ¾ cup cocoa powder, sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup warm water
- 1 cup milk, room temperature
- 2 large eggs, room temperature
- ⅓ cup vegetable oil (or canola)
- 1 ½ teaspoons vanilla extract
- 1 ½ cups unsalted butter, room temperature (3 sticks)
- 4 ½ cups powdered sugar
- ¼ cup heavy whipping cream
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2-3 drops green food dye (I highly recommend the gel kind)
- 40 Andes Mints (2 packages), chopped (these will be for the filling and decorating)
Mint Chocolate Ganache
- 4 ounces dark chocolate, roughly chopped
- ½ cup heavy whipping cream
- ⅛ teaspoon peppermint extract
- Preheat the oven to 350 degrees and line three 6-inch cake pans with parchment paper then nonstick spray. Set aside.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a medium-sized mixing bowl, whisk together the warm water, milk, eggs, vegetable oil, and vanilla extract until combined. Slowly add the wet ingredients into the dry, whisking until a wet batter forms (do not overmix).
- Divide the batter amongst the three prepared cake pans and bake for 23-28 minutes, or until a toothpick inserted into the middle of the cakes come out clean. Let the cakes cool in the pan for 15 minutes before removing and placing them on a wire rack to cool completely.
- In the bowl of an electric stand mixer using the paddle attachent, cream together the butter on med-high speed until light and creamy (2-3 minutes). Add the powdered sugar, heavy whipping cream, vanilla extract, and peppermint extract and mix on low speed until combined.
- Add 1-2 drops of the green food dye. Then beat on high speed for 1-2 minutes until smooth and creamy. If it's not as green as you'd like add 1 drop at a time until you have the color you want.
Mint Chocolate Ganache
- In a small bowl, add the chocolate chips. Set aside. In a microwaveable-safe bowl, heat the heavy whipping cream until bubbling (30-45 seconds). Pour the heavy cream over the chocolate chips and allow it to sit for 3 minutes. Add the peppermint extract and whisk together until smooth. Cool to room temperature.
- If needed, use a serrated knife to level off the tops of each cake layer to create a flat surface. Place one cake layer on a cake stand or plate and spread about ⅔ cup of frosting. Then top with 15 Andes Mints that have been chopped up.
- Repeat with the second layer. Top the cake with the last layer and spread on about ¼ cup of frosting. Frost and smooth the outside of the cake with a thin crumb coat. Place the entire cake in the refrigerator or freezer for 10 minutes to chill.
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. I added 10 more Andes Mints to the top of the cake (chopped).
- Refrigerate the cake for at least 15 minutes before serving so it's easier to cut. Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.