There is something magical about the pairing of cool, refreshing mint and rich, dark chocolate. This mint chocolate cake captures that harmony beautifully, with layers of moist fudgy cake and creamy mint frosting that come together for a dessert both indulgent and refreshing. It’s a showstopper for birthdays, celebrations, or anytime you want to treat yourself and your loved ones to something special.
The chocolate cake itself is deeply flavored and tender, with cocoa and coffee enhancing its richness. The frosting is buttery and smooth, with a refreshing peppermint twist that balances the intensity of the chocolate. Decorating can be as simple or as elegant as you like—keep it rustic with swirls of mint frosting, add a glossy chocolate ganache drip, or sprinkle mini chocolate chips for a playful finish.
Ingredients
For the cake
2 ⅔ cups (330 g) all-purpose flour
2 cups (400 g) granulated sugar
1 cup (200 g) light brown sugar, firmly packed
1 cup (112 g) + 2 tablespoons Dutch cocoa powder
2 ¼ teaspoons baking soda
1 ¼ teaspoons salt
1 cup (240 ml) neutral cooking oil (avocado, canola, or vegetable oil)
¾ cup (170 g) unsalted butter, melted
3 eggs, room temperature preferred
2 teaspoons vanilla extract
1 ½ cups (354 ml) buttermilk, room temperature preferred
¾ cup (177 ml) very hot or boiling coffee (may substitute hot water)
For the frosting
1 ½ cups (339 g) unsalted butter, softened
6 cups (750 g) powdered sugar
2 teaspoons peppermint extract
½ teaspoon vanilla extract
¼ teaspoon salt
1–4 tablespoons heavy cream, as needed
Mint-colored food coloring, optional
Instructions
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, lining the bottoms with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt until well combined. Add the oil, melted butter, eggs, and vanilla extract, then mix until incorporated. Pour in the buttermilk and stir until smooth. Carefully add the hot coffee and mix until the batter is evenly combined—it will be thin, which helps create a moist cake. Divide the batter evenly among the prepared pans.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for about 10 minutes before turning out onto wire racks to cool completely.
For the frosting, beat the softened butter on high speed until creamy. Gradually add powdered sugar, mixing on low speed until combined. Add peppermint extract, vanilla extract, and salt. Adjust the consistency by adding one tablespoon of heavy cream at a time until the frosting is smooth and fluffy. If desired, mix in a small amount of mint-colored food coloring for a vibrant green hue.
Once the cakes are completely cooled, level the tops if needed. Place one cake layer on a serving plate or cake stand and spread with frosting. Repeat with the second and third layers, then frost the outside of the cake as desired.
Decorating can be kept simple with rustic swirls of frosting or elevated with a chocolate ganache drip cascading down the sides. For a quicker finish, sprinkle mini chocolate chips or chopped dark chocolate over the top. Fresh mint leaves also make a beautiful garnish.
This cake is best enjoyed slightly chilled, as the flavors of mint and chocolate shine when the cake is cool. Leftovers can be stored covered in the refrigerator for up to four days. For longer storage, wrap slices individually and freeze for up to two months.
Mint chocolate cake is a dessert that feels timeless yet exciting, refreshing yet indulgent. Every forkful delivers fudgy chocolate layers and cool mint frosting, striking the perfect balance of flavors. Whether decorated simply or dressed up for an occasion, this cake will always be a crowd-pleaser.