This Mint Chocolate Cake is a dreamy dessert that combines rich cocoa with refreshing mint for a perfect balance of flavors. The moist, tender crumb is complemented by a smooth, creamy frosting that melts in your mouth. With just 30 minutes of prep and 35 minutes of baking, it’s surprisingly simple to create a show-stopping treat.
The cooling time lets the flavors meld beautifully, making every bite worth the wait. Ideal for gatherings or a cozy night in, this cake serves 8-10 and promises to delight both chocolate lovers and mint enthusiasts alike.
Each slice offers a symphony of textures, from the velvety frosting to the decadent cake layers. The cool mint essence lingers subtly, enhancing the deep chocolate notes without overpowering them. Whether it’s a special occasion or a sweet indulgence, this cake is a crowd-pleaser that’s as beautiful as it is delicious. Its American baking roots shine through in every bite, making it a timeless classic. Whip it up in just over an hour, and let the magic of mint and chocolate do the rest.
Ingredients for Mint Chocolate Cake
- Cake:
- 1 cup (200g) granulated sugar
- 1/2 cup (8 Tbsp; 113g) unsalted butter, room temperature and cut into 8 pieces
- 1/4 cup (56g) extra-virgin olive oil
- 2 large eggs, at room temperature
- 1 Tablespoon (13g) pure vanilla extract or vanilla paste
- 1 cup (135g) all-purpose flour
- 1/2 cup (43g) unsweetened dutch-process or natural cocoa powder, sifted
- 1 teaspoon (5g) baking powder
- 1 teaspoon (5g) baking soda
- 1 teaspoon (6g) salt or fine sea salt
- 1/2 cup (120ml) hot water
- Chocolate Ganache:
- 2 cups (340g) dark chocolate, finely chopped
- 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
- 1/4 teaspoon salt or fine sea salt
- 2 teaspoons (8g) pure vanilla extract or vanilla paste
- Peppermint Cream:
- 1/2 cup (8 Tbsp; 113g) unsalted butter, room temperature
- 1/2 cup (113g) vegetable shortening, room temperature
- 2 Tablespoons (4g) fresh mint, finely chopped (plus more for garnish if desired)
- 3 and 1/2 cups (420g) confectioners’ sugar
- 2 teaspoons (8g) peppermint extract
- 3 Tablespoons (45ml) whole milk, room temperature
Step-by-Step Instructions
- Preheat the oven: Set to 350°F (177°C). Grease a 9×2-inch round cake pan, line with parchment paper, then grease the parchment.
- Make the cake batter:
- In a mixer, cream sugar and butter on medium speed for 4-5 minutes until light and fluffy.
- With the mixer on low, slowly add olive oil. Scrape the bowl to ensure everything is blended.
- Add eggs one at a time, mixing well after each. Add vanilla and mix for 30 seconds.
- In a separate bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- Fold the flour mixture into the butter mixture in three batches, mixing until almost blended.
- Pour in hot water and whisk to combine. Batter will be thick.
- Bake the cake: Pour batter into the prepared pan, tap to release air bubbles, and bake for 30-36 minutes (check at 30). The cake is done when a toothpick inserted into the center comes out clean.
- Cool the cake: Let it cool in the pan for 20 minutes, then transfer to a cooling rack to cool completely.
- Make the ganache:
- Place chocolate, cream, and salt in a heat-safe bowl over simmering water. Stir until melted and smooth.
- Remove from heat, stir in vanilla, and let cool for 60-90 minutes until thickened.
- Prepare the peppermint cream:
- In a mixer, beat butter, shortening, and mint on medium-low until combined.
- Add confectioners’ sugar, peppermint extract, and milk, and beat until smooth and creamy.
- Assemble the cake:
- Spread peppermint cream thickly over the cooled cake, creating sharp edges.
- Refrigerate for 30 minutes to set the frosting.
- Pour ganache over the cake, spreading gently with a spatula or knife.
- Return to the refrigerator for 30 minutes before slicing. Garnish with mint leaves if desired.
- Store leftover cake tightly covered in the refrigerator for up to 1 week.
Perfect Pairings: Sauce and Topping Ideas
While this Mint Chocolate Cake is already a showstopper, you can elevate it further with a few extra touches. Try drizzling a caramel sauce over the ganache for a sweet contrast, or sprinkle crushed peppermint candies on top for a festive crunch. For a fresh twist, garnish with edible flowers or a dusting of cocoa powder.
Serve It Right: Presentation Tips
Slice the cake with a warm knife for clean edges, and serve each piece with a sprig of fresh mint for a pop of color. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the rich chocolate and mint flavors. For a cozy touch, serve alongside a cup of hot cocoa or peppermint tea.
Storing and Reviving Leftovers
Store leftover cake tightly covered in the refrigerator for up to 1 week. To enjoy it at its best, let it sit at room temperature for 10-15 minutes before serving. If you’d like to freeze it, wrap individual slices in plastic wrap and store in an airtight container for up to 2 months. Thaw in the fridge overnight before serving.
Time-Saving Hacks for Busy Bakers
To save time, prepare the ganache and frosting a day ahead and store them in the fridge. Bring them to room temperature before using. You can also bake the cake a day in advance—just wrap it tightly in plastic wrap once cooled. Use a pre-cut parchment round to skip the hassle of cutting one yourself.
Recipe Variations to Try
For a lighter version, swap the heavy cream in the ganache for coconut cream and use a plant-based butter in the frosting. If you’re not a fan of mint, replace the peppermint extract with orange extract for a chocolate-orange twist. You can also add a layer of raspberry jam between the cake and frosting for a fruity surprise.
Mint Chocolate Cake Recipe
Ingredients
Cake
- 1 cup granulated sugar
- 1/2 cup unsalted butter room temperature and cut into 8 pieces
- 1/4 cup extra-virgin olive oil
- 2 large eggs at room temperature
- 1 Tablespoon pure vanilla extract or vanilla paste
- 1 cup all-purpose flour
- 1/2 cup unsweetened dutch-process or natural cocoa powder sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt or fine sea salt
- 1/2 cup hot water
Chocolate Ganache
- 2 cups dark chocolate finely chopped
- 1 and 1/4 cups heavy cream or heavy whipping cream
- 1/4 teaspoon salt or fine sea salt
- 2 teaspoons pure vanilla extract or vanilla paste
Peppermint Cream
- 1/2 cup unsalted butter room temperature
- 1/2 cup vegetable shortening room temperature
- 2 Tablespoons fresh mint finely chopped (plus more for garnish if desired)
- 3 and 1/2 cups confectioners’ sugar
- 2 teaspoons peppermint extract
- 3 Tablespoons whole milk room temperature
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×2-inch round cake pan, line with a parchment paper round, then grease the parchment paper. Parchment paper helps the cake seamlessly release from the pan. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- For the cake: In the bowl of an electric handheld or stand mixer fitted with a paddle attachment, cream the sugar and butter together on medium speed until light and fluffy, about 4-5 minutes. With the mixer on low, slowly stream in the oil. Scrape the sides and bottom of the bowl to make sure everything is well blended. With the mixer on low, add in the eggs, one at a time, making sure that each is incorporated before adding in the next. Add the vanilla and run the mixer for 30 more seconds. Take the bowl out of the mixer.
- In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until combined. With a silicone spatula or wooden spoon, fold the flour mixture into the butter mixture in three batches, mixing each until almost blended. Batter will be very thick. Finally, pour in the hot water and whisk to combine. Pour evenly into prepared cake pan. Lightly tap pan on the counter a few times to settle the cake batter and release any trapped air bubbles.
- Bake in the center of the oven for 30-36 minutes (and up to 40 minutes, if needed but begin checking at 30). The cake is done when a toothpick inserted into the center comes out clean or when the cake springs back if you lightly poke the center with your finger. Remove from the oven and cool cake in the pan set on a cooling rack for 20 minutes. Remove cake from the pan and place cake directly on the cooling rack to finish cooling. Once cool, you can place the cake on your cake stand or serving plate.
- Make the ganache as the cake cools: Place the chocolate, cream, and salt in a large heat-safe bowl set over a medium saucepan of simmering water. (Or use a double boiler if you have one.) Do not let the bottom of the bowl touch the water. Stir frequently until chocolate has melted and ganache is smooth. Remove from heat and stir in the vanilla. Set aside at room temperature to cool until thickened. You want it cool enough to not melt the frosting, but still a little fluid. This takes about 60-90 minutes to cool. (NOTE: This yields a lot of ganache and I used about 3/4 of it on top of the cake and then drizzled more on each slice.)
- For the peppermint cream frosting: In the bowl of an electric handheld or stand mixer fitted with a paddle attachment, beat the butter, shortening, and mint together on medium-low speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add confectioners’ sugar, peppermint extract, and milk and continue beating until whipped, smooth and creamy.
- Assemble: Spread peppermint cream in a thick layer all over the top of the cooled cake. There’s a lot of frosting, so pile it high. Try to make the edges sharp angles that follow the line of the cake. (You can see it pictured above.) I always use a small icing spatula. Place uncovered in the refrigerator for 30 minutes to help set the frosting. Pour ganache slowly on top of cake and use a small offset spatula or a knife to gently spread all over the frosting. Return cake to the refrigerator and chill uncovered for 30 minutes before slicing and serving. Feel free to garnish with mint leaves.
- Cover leftover cake tightly and store in the refrigerator for up to 1 week.