Mint Chocolate Chip Cake

This Mint Chocolate Chip Cake is layers of rich chocolate cake, frosted with mint chip buttercream. It tastes just like your favorite ice cream flavor!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings Slices

Calories 509kcal

Equipment

9” Round Cake Pans
Electric mixer
Food processor
Wire cooling rack
Offset Spatula

Ingredients

1 ¾ cups flour
¾ cup cocoa powder
1 ¾ cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
½ cup oil
2 eggs
2 teaspoon vanilla
1 cup buttermilk
1 cup hot water

For the frosting:

1 ¼ cups butter softened
4 cups powdered sugar
2-3 teaspoons peppermint extract
½ cup chocolate chips
Green food coloring
*Optional: Small ice cream cones

Instructions

Preheat the oven to 350 degrees.
In a large bowl, whisk the flour, cocoa powder, sugar, baking soda, baking powder and salt together. Set aside.
In a small bowl, whisk the oil, eggs and vanilla.
Pour into the dry ingredients along with the buttermilk and whisk until the batter is smooth. Add in the hot water and mix.
The batter will be very thin.
Divide evenly among two 9” round cake pans that have been greased well, or use non-stick cake pans.
Place in the oven and bake for 23-25 minutes, or until a toothpick comes out clean.
Allow to cool in the pans for 10 minutes, before removing the cake to a cooling rack to come to room temperature.
To make the frosting, cream the sugar and butter together until smooth.
Add in the peppermint extract, 2 tsp for a more milder mint flavor, or 3 tsp if you’d like it a little stronger mint flavor.
In a food processor, pulse the chocolate chips until they are smaller pieces. Stir the chocolate chip pieces into the frosting.
On a cake stand, or plate, place the first layer of cake with the flat side facing up.
Scoop some frosting on the cake and smooth it into an even layer.
Place the next layer of cake with the flat side down directly on top and centered on the first layer.
Spread the frosting evenly along the top and sides of the cake until you have it completely covered.
To achieve the upside down ice cream cones, using a cookie scoop, scoop up frosting into the shape of an ice cream scoop and place it in the middle of the cone.
Turn the cone upside down and press gently into the frosting to make it stay in place.
Repeat as desired.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition