Mint Chocolate Chip Cake


Oct 15

Easy Mint Chocolate Chip Cake – Rich, dark chocolate cake layers with mini chocolate chips and mint buttercream.
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Mint Chocolate Chip Cake

My Easy Mint Chocolate Chip Cake is the first mint cake I made a few years ago and recently decided to give it a bit of an update. If you’ve tried my Grasshopper Pie Cake or at least taken a look at it, this is basically an easier version of that cake. It’s simply a mint chocolate cake with mint buttercream and mini chocolate chips. Same mint flavors as the Grasshopper Pie Cake, but a lot less steps. So, if you’re looking for something easy and quick, this cake is a great option. Just two elements: cake and buttercream.
Mint Chocolate Chip Cake

Revisions

In the original cake, I used mint cookies and mini chocolate chips in between layers, but decided to just go with the mini chocolate chips this time. The Grasshopper Pie Cake already has mint cookies in between the cake layers with an awesome whipped cream cheese filling. I thought it best to keep this one true to the original mint chocolate chip ice cream flavor and removed the cookies in my redo.

You’re still getting my delicious dark chocolate cake layers and an awesome mint buttercream.

Mint Buttercream

For my buttercream, I have a subtle mint flavor added to my classic vanilla buttercream. I then created a subtle ombre design. If you head over to my Instagram IGTV, you’ll see the full tutorial HERE. It’s quite easy to create and such a pretty look.
I then used extra mini chocolate chips to decorate the outside. You’ll also see in the instructions below that the frosting in between the layers is packed with mini chocolate chips as well.
Enjoy!

 

Mint Chocolate Chip Cake

Rich, dark chocolate cake layers with mini chocolate chips and mint buttercream.

Author cakebycourtney

Ingredients

FOR THE CAKE

  • 1 3/4 cups plus 2 tablespoons all-purpose flour
  • 2 cups minus 2 tablespoons granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1 cup buttermilk room temperature 
  • 3 eggs room temperature (I use large or extra large)
  • 1/2 cup vegetable oil
  • 1 cup hot water or hot coffee
  • 1 teaspoon pure vanilla extract 

FOR THE BUTTERCREAM

  • 2 cups unsalted butter slightly cold
  • 6 cups powdered sugar measured and then sifted
  • 6-8 teaspoons pure mint extract start with 6, you may want more depending on how much you love mint
  • 3 tablespoons heavy cream
  • Pinch of salt 
  • Green food coloring optional 
  • 1/2 cup mini chocolate chips

Instructions

FOR THE CAKE

  1. Preheat your oven to 350 degrees F. Spray three 8-inch or four 6-inch pans with nonstick spray, line the bottom of the pans with parchment paper and spray again. Set aside.

  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder and salt. Stir to combine.
  3. In a separate bowl, combine the buttermilk, vegetable oil, eggs, water and vanilla. Stir until combined.
  4. With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Mix for about 30 seconds and then scrape down the sides of the bowl Mix again for 10-20 seconds until the ingredient are combined.
  5. Evenly distribute the batter among the pans. For three 8-inch pans, I usually get about 15-16 ounces in each pan.
  6. Bake for 16-18 minutes (mine take 17 minutes in my oven).
  7. Let cool in the pans for about 10 minutes before inverting onto cooling racks to cool completely.
  8. Once cooled completely, the cakes can be individually wrapped in plastic wrap and stored in the freezer for a few days. If you want to store the cakes for longer, wrap each in foil as well. With the foil, the cake layers will be good for about a month. 

FOR THE BUTTERCREAM

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for about 2 minutes.
  2. Turn the mixer to low and gradually add the sifted powdered sugar.
  3. Once the powdered sugar has been mixed in, add the mint extract, cream, salt and food coloring (if using). Turn the mixer to medium-high speed and beat for about 5 minutes.
  4. Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles. 
  5. Set aside 2 cups of buttercream and mix in 1/2 cup mini chocolate chips. You'll use this in between the layers.

ASSEMBLY

  1. Place the first cake layer on a cake board or cake plate top side up. Spread 1 cup of the buttercream mixed with the mini chocolate chips across the cake layer.

  2. Place the second cake layer on top and spread the remainder of the mini chocolate chip filled buttercream. For the final cake layer, place it bottom side up.

  3. Apply a thin layer of the buttercream around the entire cake as the crumb coat. Freeze the cake for about 10 minutes to set the crumb coat and lock in those pesky chocolate crumbs.

  4. Continue to frost the cake with the remainder of the frosting.

6 thoughts on “Mint Chocolate Chip Cake

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  1. Which brand of mint extract do you use? I used Watkins pure mint extract and it had more of a spearmint taste than I liked. Wondering if there is a better option.

  2. Made this yesterday and I was wondering if 6-8 teaspoons of mint extract was incorrect? It seemed like a lot to me so I did 3t and it was way too much! The frosting tasted almost like toothpaste it was too strong. Since I’ve loved every cake I’ve ever made from you I was concerned this was a mistake or maybe different extracts are stronger than others? Honestly I’d do 1-2t max next time. (I used McCormicks) *side note when I made the Grasshopper Pie cake that frosting was amazing and only had one teaspoon mint extract.