Best Mint Chocolate Chip Cake

As a baker, I have tested my fair share of cakes, and there are a few I come back to. This mint chocolate chip cake is among my favorites, as I am a sucker for the refreshing, chocolaty combo. The cake features tender, minty cake layers in vibrant green, studded with mini chocolate chips, covered with rich, decadent chocolate frosting, and topped with chocolate ganache and chocolate whipped cream!

There is just something so comforting about the mint-and-chocolate combo! First time I have discovered in New Jersey, to be precies at the Cold Stone Creamery in Hoboken. If you have never had their mint ice cream with brownies mixed into it, you are missing out! Since then, I have been a fan of the combo and have been highlighting it creatively in many concoctions, like these mint cake truffles and absolutely fantastic mint chocolate chip pudding cookies.

This homemade cake is delightful and gorgeous! Ideal for special occasions, themed parties, birthday parties, and holidays, like St. Patrick’s Day. While it looks fancy and it involves a few steps, the cake is easy to execute and assemble. What I like most about it is that I can break down the steps and make some of it in advance. I usually make the layers 2 days ahead, wrap them in plastic wrap, and refrigerate until ready to use.

After that, I make the frosting, let it come to room temperature, and whip it when I am ready to assemble the cake. Each bite of this cake is an explosion of textures and flavors. From the buttery cake layers and crunchy mini chocolate chips to the velvety smooth frosting and ganaches! Definitely a showstopper that will win your heart with its classic flavor combo and stunning presentation. I recommend this if you want a doable masterpiece for your next gathering.

Why you will love this recipe 

• Delicious St. Patrick’s Day cake: With the vibrant green layers, this is the perfect dessert for St. Patty’s Day or a themed party. It’s a chocolate and mint lover’s dream.
• Chocolate and mint: These 2 flavors taste so good together; it’s such a classic combo that it’s both nostalgic and always on point. The moist minty cake layers, full of mini chocolate chips, are surrounded by thick chocolate buttercream and topped with chocolate ganache and homemade chocolate whipped cream.    
• It’s fancy, but anyone can do it: Following my easy step-by-step instructions, anyone can make this cake look like it came from a fancy bakery. 
• Perfect for a birthday cake: I like to use it as a birthday cake too. There is plenty of room to write “Happy Birthday” in the middle of the cake, and I can decorate it with different colors as well. 

What you will need

For the cake

• Dry ingredients: I use all-purpose flour to give the cake enough strength to support the chocolate chips while handling the moisture and keeping a tender crumb. I also use a combination of baking powder and baking soda to provide plenty of lift and a moist texture. 
• Wet ingredients: The eggs should be at room temperature, so they blend more easily to create a smoother batter. This also helps trap air more efficiently when beaten for more volume. Using vegetable oil instead of butter adds more moisture because it is 100% oil, helping prevent drying. Buttermilk also provides exceptional moisture and helps the baking soda create carbon dioxide for a higher rise. White distilled vinegar is a good leavening agent that helps my cake achieve a fluffy texture. I also use a few drops of mint-green gel food coloring to give the cake a vibrant green color. 
• Flavorings: To make this cake taste minty, I use pure mint extract. Don’t use artificial flavorings, as they contain additives and have a bitter aftertaste. For a clean, sweet flavor, I use granulated white sugar. Also, the crystals cut through the butter, trapping air and helping the cake expand in the oven, resulting in a light and fluffy texture. A pinch of salt enhances the flavors of the other ingredients. Don’t skip this! Finally, I use mini-chocolate chips because the regular-sized chips are too bulky for the thin cake layers I am using. 

Frosting and ganache:

• Dry ingredients: I use powdered sugar because it dissolves without heat, making it smooth and creamy while adding volume to help it stay in shape. Unsweetened cocoa powder is best for a deep chocolatey flavor without being too sweet. I make sure mine is sifted before using it to prevent clumps. I use mini chocolate chips to decorate the sides and top of the cake.
• Wet ingredients: I use Ghirardelli chocolate, chopped into small chunks, to melt for the frosting. Don’t use chocolate chips for this step. They contain ingredients that prevent them from melting well. I use unsalted butter at room temperature for a creamy flavor and velvety mouthfeel. To add minty flavor, I also add a teaspoon of pure mint extract. 
• For the ganache: I use the same Ghirardelli chocolate, chopped into chunks, and heavy whipping cream that should be heated in the microwave first. 
• For the whipped cream: Unsweetened cocoa powder creates a rich chocolate taste without any liquid or fat. White granulated sugar is best for cutting through the cream to provide aeration. I use cold heavy whipping cream to keep the fats solid. This traps air bubbles for light, fluffy whipped cream. Pure vanilla extract gives the whipped cream a complex, rich taste. 

How to prepare it

Preheat the oven: First, I preheat the oven to 350 degrees F. Then spray three 8-inch cake pans with baking spray, lining the bottoms with parchment paper and spraying them again. 

Mix the ingredients: Now, I combine the flour, sugar, baking soda, baking powder, and salt in a bowl. Then, I mix the buttermilk, eggs, oil, vinegar, mint extract, and green food coloring in a large bowl with a hand mixer. 

Combine the two: Next, I turn the mixer to low and add the dry ingredients a little at a time, scraping the sides and bottom of the bowl as needed.

Add chocolate: Once combined, I stir in the chocolate chips with a spatula, then pour the batter evenly into the 3 prepared cake pans. 

Bake the cakes: I put the cakes in the oven, rotating them halfway through, until they pass the toothpick test. This should take about 20 minutes.

Remove and cool: After removing the cakes, I run a knife around the edges to loosen them and let them cool for 30 minutes. Then I flip them onto a plate before turning them right-side up on a cooling rack. Now, I let them cool completely before I frost them. 

Make the frosting: I melt the chopped chocolate in 30-second bursts, stirring after each time so it doesn’t burn. Then, I let it cool to room temperature. Next, I beat the butter and half of the powdered sugar, starting on low and increasing to medium-high.

Add the melted chocolate: I turn the mixer off, add the cooled chocolate and mint extract, and beat on medium for about 30 seconds, or until combined.

Combine: Now, I turn the mixer to the lowest setting and mix in the remaining powdered sugar and cocoa mixture 1 cup at a time. After it is combined, I mix it on high for 2 minutes. 

Frost the cakes: First, I use a cake leveler to level the tops of the cakes. Then, I add a dollop of frosting on the cake stand to hold the cake in place. I place the first layer on the stand and add 1 cup (or more) of frosting, spreading it out to make ½ inch layer. Next, I place another layer and repeat the process. Finally, I put the top layer on and covered the whole cake with the remaining frosting. Lastly, I garnish the sides and top edges of the cake with mini-chocolate chips before chilling it for at least 3 hours. 

Make the ganache: Heat the whipping cream in the microwave for 40 to 60 seconds, until hot. Then I place the chopped chocolate in a bowl and pour the hot cream over it. I let it sit for 2 minutes before stirring it until it is smooth and shiny. The ganache has to cool for 10 minutes before using it, so it doesn’t melt the frosting on the cake. Then I chill it for 30 minutes to let it settle. 

Make the whipped cream: I add the cold cream to a chilled bowl (I put it in the fridge for 15 minutes) and use a chilled whisk to beat the vanilla, cocoa, and sugar on medium-slow, gradually increasing it to high. I keep whisking it until stiff peaks form. Then I put it into a piping bag fitted with a star tip and piped chocolate flowers onto the cake. 

Chill and serve: Afterward, I chill the cake for about three hours or better overnight, before slicing and serving it.

Expert tip

Making the perfect cake layers

The secret to perfect cake layers is practice. But there are several tips to help them stay flat and look beautiful. I usually use cake strips soaked in cold water to keep the cake edges cooler while baking. I also line the pan with parchment paper and coat it with baking spray. Then, I make sure they are not overbaked or unevenly baked by rotating them and checking them at 10 and 15 minutes. Afterward, I let them cool completely before leveling any small dome that may have formed on the top.

More tips to consider:

• Give the chocolate a boost. Dissolve the cocoa powder in hot coffee to bloom.
• Use buttermilk to keep the crumb extra soft.
• Out of buttermilk? Simply put 1 tablespoon of vinegar or lemon juice into a 1-cup measuring cup, then fill it the rest of the way with milk. Stir and let it rest for 10 minutes until it looks slightly curdled.
• Tossing the chips in a bit of flour before adding them can help keep them from sinking.
• For flatter tops, use baking strips around the cake pans to promote even baking. 
• If the frosting is too thick, add 1 tablespoon of milk. If the mixture won’t hold its shape, add more powdered sugar.

Recipe variations and add-ins:

• Thicker layers: Instead of 3 thin layers, make 2 thick ones and bake them for 25 to 30 minutes.
• Ice cream cake: Turn this into an ice cream cake. Just use chocolate ice cream instead of frosting. 
• Different frosting: If this is too chocolatey for your taste, try it with my cream cheese frosting. 
• Caramel sauce: Who doesn’t like caramel? My homemade caramel sauce is so easy to make in 10 minutes with just 3 ingredients. I either whip intot he froting or use it in a combo with the chocolate ganache. 
• Textured frosting: For added texture and taste, mix crushed mint Oreos or Andes Thin Mints into the frosting. 

Serving suggestions:

This is such a rich and delicious cake; I love to serve it at family gatherings or holidays like St. Patrick’s Day. The bright green color makes it the perfect dessert for this festive holiday. This is a day for celebrating with corned beef and cabbage. I like to make it in my slow cooker so I can just let it cook while I do other things. I also add potatoes and carrots to this recipe, so I really don’t have to make anything else. 

Sometimes, I use some of the potatoes and cabbage to make Irish colcannon. This lamb stew is full of tender meat, potatoes, carrots, and peas in a red wine beef broth. Or try this fast and easy recipe for my succulent Instant Pot lamb stew, done in less than an hour. I serve the cake with chocolate whipped cream on the side, and a drizzle of chocolate sauce. Irish coffee on the side for adults is a must! Make sure to wipe the knife clean after each slice.

How to store leftovers:

• Refrigerate: To store leftovers, make sure they are very cold, then carefully put them in an airtight container lined with plastic wrap. They will stay fresh for a week in the fridge.  

Freezing and defrosting options:

Many believe that only unfrosted cakes can be frozen. However, depending on the frosting that you have used, you can freeze a frosted one as well. There are several ways you can freeze this dessert. Keep on reading to see which method is best for you.

Freeze unfrosted cake layers:

• First, let them fully cool.
• Then cover with a clear wrap, and after that, add to a large freezer bag or cover well in foil.
• Freeze for up to 3 months.
• Thaw overnight in the fridge before using.

Freeze a frosted cake:

• First, refrigerate it to keep the frosting from softening.
• Next, add it to an airtight container and freeze for up to 3 months.
• Or, cover well in a clear wrap, then add to a large freezer bag or cover well in foil.
• Freeze for up to 3 months.
• Thaw overnight in the fridge before using.

Freeze individual slices:

• Wrap each slice in clear wrap, then add to a large freezer bag or cover well with foil.
• Freeze for up to 3 months.
• Thaw overnight in the fridge before using.

Freeze the frosting for later:

• Add the frosting to an airtight container and freeze for up to 3 months.
• Before using, let it thaw in the fridge overnight.
• Add it to the bowl of a high-speed mixer and beat until creamy and fluffy.

Frequently asked questions

More minty desserts to try: