Mint Chocolate Cake

When my sister and I were planning desserts for our family’s weekend get-together, we wanted to make a cake that everyone would love.

Chocolate and mint are always a favorite in our house, especially when the weather gets colder, so we decided on a rich chocolate cake with a refreshing peppermint twist.

It felt like the perfect way to end the meal—sweet, indulgent, and full of flavor. The result? Mint chocolate cake with peppermint buttercream frosting and chocolate ganache.

Every bite was packed with deep chocolate flavor, bits of chopped mint chocolate, and smooth, creamy frosting that had just the right amount of peppermint.

The ganache on top made it even better, giving it a glossy, bakery-style finish. This cake isn’t just delicious—it’s the kind of dessert that people keep talking about long after the last slice is gone.

Whether you’re making it for a holiday, a celebration, or just because you love chocolate and mint together, this one is a winner.

Table of Contents

Mint Chocolate Cake Recipe

Ingredients

For The Cake

1¾ cups plain flour (or gluten-free flour blend)
2 teaspoons baking soda
1 teaspoon baking powder
¾ cup unsweetened cocoa powder
1 cup white sugar
2 large eggs (or flaxseed eggs for vegan)
1 cup buttermilk (or dairy-free milk + 1 tablespoon vinegar for vegan)
½ cup sunflower or coconut oil
1 teaspoon vanilla essence
1 cup hot water
1 cup finely chopped mint chocolate (use dairy-free for vegan)

For The Frosting

1 cup softened butter (or plant-based butter for vegan)
1 teaspoon vanilla essence
3 teaspoons peppermint extract
½ cup milk (or dairy-free alternative)
6 cups icing sugar
A few drops of green food coloring (optional)

For The Chocolate Ganache

½ cup dark chocolate chips (dairy-free for vegan)
½ cup heavy cream (or coconut cream for dairy-free)
½ teaspoon vanilla essence

Instructions

Making The Cake

Preheat the oven to 175°C (350°F). Grease and line three 8-inch round cake pans with parchment paper.
In a large bowl, sift together flour, baking soda, baking powder, and cocoa powder to ensure there are no lumps.
Add sugar, eggs, buttermilk, oil, and vanilla. Beat everything together until well combined.
Carefully pour in the hot water, stirring slowly until the batter is fully mixed.
Fold in the chopped mint chocolate, ensuring even distribution.
Divide the batter among the three pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool for 10-15 minutes in the pans before transferring them to a wire rack to cool completely.

Making The Frosting

In a mixing bowl, beat the butter until creamy.
Add vanilla and peppermint extract, along with half the milk and half the icing sugar.
Gradually add the remaining milk and icing sugar, beating until smooth and fluffy.
If using, mix in a few drops of green food coloring.

Making The Ganache

Place chocolate chips in a heatproof bowl.
Heat the cream in a saucepan over low heat until it just starts to bubble.
Pour the hot cream over the chocolate and let sit for a minute before stirring until smooth.
Mix in the vanilla and let the ganache cool slightly before using.

Assembling The Cake

Spread a layer of frosting over one cake layer, then place the second cake on top. Repeat for the third layer.
Frost the entire cake, smoothing the top and sides.
Pour the cooled ganache over the cake, letting it drip down the sides for a beautiful finish.
Garnish with extra mint chocolate pieces if desired.

Tips For Making The Best Mint Chocolate Cake

To get a rich, moist, and flavorful cake, follow these expert tips that truly make a difference:

Bloom the cocoa powder: Before mixing it into the batter, stir the cocoa powder with a little hot water or hot coffee. This deepens the chocolate flavor and makes the cake taste even better.
Use cake flour for a softer texture: If you prefer a lighter, more tender cake, replace all-purpose flour with cake flour for a finer crumb.
Don’t overbake: Chocolate cakes dry out fast. Check the cake a few minutes before the suggested baking time by inserting a toothpick in the center—if a few moist crumbs stick to it, it’s done.
Use peppermint extract carefully: Too much can make the cake taste like toothpaste. Start with a small amount and adjust to taste.
Chop mint chocolate finely: Large chunks can sink to the bottom, so chop them small and coat them lightly in flour before folding them into the batter.
Make the frosting ultra-creamy: Beat the butter for at least 5 minutes before adding powdered sugar. This makes the frosting lighter and fluffier.
Cool the ganache before pouring: If the ganache is too hot, it will melt the frosting. Let it thicken slightly before drizzling over the cake for the best results.

Variations For Mint Chocolate Cake

Want to change up the flavors? Here are a few creative ways to customize your cake:

Double Chocolate Mint Cake: Stir in a handful of chocolate chips into the batter for extra gooey chocolate bites.
Oreo Mint Cake: Crush mint chocolate cookies and mix them into the frosting for a cookies-and-cream twist.
Dark Chocolate and Sea Salt: Add a pinch of flaky sea salt to the ganache to enhance the chocolate flavor.
Espresso Mint Cake: Replace the hot water with freshly brewed coffee to give the cake a deeper, more intense chocolate taste.
Dairy-Free or Vegan Version: Swap out dairy ingredients for plant-based options like almond milk, coconut cream, and vegan butter.

What’s Best Way To Store Leftover Cake?

To keep your cake fresh and delicious for days, follow these storage tips:

At Room Temperature (For 1-2 Days) – Cover the cake with plastic wrap or store it in an airtight container to prevent it from drying out.
In the Fridge (For Up to 5 Days) – Keep it in an airtight container or wrap slices individually to maintain moisture.
In the Freezer (For Up to 3 Months) – Wrap each cake layer separately in plastic wrap, then store in a freezer-safe bag. Thaw in the fridge overnight before serving.

If you’ve already added the ganache, let the cake sit at room temperature for 15-20 minutes before serving so the frosting softens.