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Mint Chocolate Chip Layer Cake

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Never decide between having ice cream or cake again with this Mint Chocolate Chip Cake. Three thick layers of minty chocolate cake sandwiched between an ultra rich mint buttercream frosting…with chocolate chunks, of course!

three slices of mint chocolate chip cake surrounding cake on upside down pan.

Just Like The Ice Cream But In Cake Form!

This might be a bit controversial, but one of my favorite ice cream flavors has always been mint chocolate chip. The coolness of mint mixed with the rich, dark chocolate…it’s a delicious combination! And, even if you don’t like the ice cream flavor, you will still LOVE this cake.

Why You Will Love This Cake:

  • Minty without reminding you of toothpaste.
  • Extra chocolatey. Three layers of chocolate cake PLUS chocolate in the frosting? Yes, please!
  • Like our Peppermint Bark Cake but even more delicious.
  • Can be served in the middle of summer or in the chilly winter months alike. Sorry, ice cream!
  • Thoroughly tested and loved by our taste-testers.

What Makes This Chocolate Cake Different?

Instead of blooming cocoa powder like we do with our Chocolate Malt Cake, we opted to use melted chocolate to create a fuller chocolate flavor similar our Fudge Cake. Then, we added just a dash of mint flavoring to the cake to help carry the flavor throughout every bite. Finally, the frosting. It’s made with heavy cream rather than whole milk to give it a richer, lighter texture. We also added chopped chocolate to the frosting to give it the look of mint chocolate chip ice cream!

It’s also made in cute 6 inch cake pans like our Oreo Cake so there’s just enough cake for everyone without having leftovers!

close up of cut mint chocolate chip cake.

Let’s Talk Ingredients

The key to a delicious cake is the ingredients used in it! It’s important to know what goes in and why to ensure recipe success.

  • Granulated Sugar – Adds the perfect amount of sweetness, while also helping with the texture and structure of the cake.        
  • Whole Milk – The higher fat content in whole milk is ideal for helping to tenderize this cake as well as contributing to the structure and helping keep it moist.
  • Eggs – Are the binder that holds everything together. They provide structure, add richness, and contribute to the cake’s rise.
  • Vegetable Oil – Provides moisture and tenderness, keeping the cake from becoming dry or crumbly.
  • Vanilla Extract – Enhances the overall flavor profile, adding subtle warmth and sweetness that complement the chocolate and mint.
  • Peppermint Extract – Provides the essential minty flavor that defines this cake.
  • Bittersweet Chocolate – Adds rich chocolate flavor without being overly sweet.
  • All Purpose Flour – Has the perfect amount of protein to create a moist, tender cake but one with enough structure to hold its shape without going to pieces.
  • Baking Powder – The leavening agent used in this cake. It starts to work as soon as it is mixed with liquid, and then provides a second boost once in the oven.
  • Salt – Enhances all the flavors in the cake and balances out the sweetness.
ingredients for mint chocolate cake on marble surface with text overlaying each ingredient.

⊹ Tip For Success! ⊹

Make sure your ingredients are all room temperature before mixing! It’s also important that your melted chocolate is not hot when mixing it in.

Choosing The Right Chocolate Is More Important Than You Think!

For many recipes, whatever chocolate you use may not matter that much. It’s complimentary in flavor rather than the star of the show. This recipe is the exact opposite. Chocolate IS the star of the show and you will need a high quality bittersweet chocolate such-as Ghirardelli or Guittard.

Extract Vs Oil. Which Do I Need To Use?

Peppermint extract and peppermint oil are two very different products. Oil is a much stronger/more intense flavor than extract. It can easily overwhelm the palate. For this recipe, we recommend using peppermint extract, as that is what this cake recipe was written using.

Let’s Make The Batter

First, we’re going to mix the wet ingredients + the sugar (sugar, eggs, milk, oil, vanilla, and peppermint oil). This needs to be well combined before adding anything else! So, be sure to really put those muscles to work. There should be no visible egg or unmixed ingredients. It should be a smooth, slightly yellow mixture. Once this is achieved, you can mix in the melted chocolate! From there, stir in the dry ingredients. The batter should be smooth and glossy.

How Do I Know When The Cake Is Perfectly Baked?

A chocolate cake can be difficult to tell when it’s done, as it is already brown in color. There are a few key visual cues you can use to know if it’s baked, such as being risen all the way (no sinkage in the middle of the cake) or pulling away from the edges. We found that this cake is usually baked through at 30 minutes.

But, if you’re unsure the cake is baked, you can use a cake tester or an instant read thermometer to know when it is properly baked! If using a cake tester, a baked cake will leave no crumbs on the tester. If you use a thermometer, the center of the cake should read 210°F.

three baked cakes in cake pans.

What Frosting Should I Use?

With SO many different types of frostings out there (cream cheese, chocolate, vanilla…), it can be hard to narrow down what to use to best compliment the cake. Luckily, we’ve already done the hard work and all you have to do is enjoy! This cake is best pared with our mint chocolate chip buttercream. Below, you’ll see what you need to make it!

  • Salted Butter – The foundation of the buttercream. It provides a rich, creamy texture and slightly salty flavor that balances out the sweetness.
  • Powdered Sugar – Not only does powdered sugar sweeten, it is the best choice for making this filling smooth because it melts easily, making it a snap to incorporate.
  • Heavy Cream – Adds richness and makes the frosting extra creamy and luxurious.
  • Vanilla Extract – Adding a subtle undertone, vanilla extract is the perfect choice to enhance the flavor of the chocolate and mint.
  • Peppermint Extract – The essential ingredient for a minty kick. 
  • Green Food Coloring – Creates the pale green color we often associate with mint chocolate chip treats.
  • Bittersweet Chocolate Baking Bar – This adds bursts of rich chocolate flavor and textural contrast, mimicking the chocolate chips in mint chocolate chip ice cream. 
ingredients for mint chocolate chip ice cream buttercream on marble surface with text over each ingredient.

⊹ Tip For Success! ⊹

The butter for the frosting needs to be room temperature for it to mix properly. If your butter is not totally room temperature, you can beat it with an electric mixer until smooth and fluffy. Then, add your powdered sugar and follow the recipe as written.

Overview: How To Make Mint Chocolate Chip Buttercream

The one thing about American Buttercream is that it is SUPER easy to make! and takes almost no effort.

  1. Beat butter and sugar. We are going to whip the butter and powdered sugar until it’s well combined and light and fluffy. This usually takes about 2-3 minutes on medium-high speed.
  2. Add the rest of the ingredients except for chocolate. Be sure to scrape down the sides OFTEN!
  3. Mix in chocolate.

Your frosting is now ready and we can start assembly!

mint chocolate buttercream in stand mixer.

How To Build A Cake: A Step-by-Step Guide

This can be the scariest part when it comes to making layer cakes. Luckily, we’ve been baking and building cakes for a combined 40+ years, so we’ve learned all the tips and tricks to help you have the easiest time making this cake!

  1. Level cakes, if needed. An important step in cake building is having a level surface to work from. We recommend using a serrated knife or a cake leveler to do this.
  2. Assemble. Spoon about cup of frosting onto your first cake layer. Use an offset spatula to spread it all the way across the cake layer. Then, add your next cake layer and repeat.
  3. Time to frost! Now that all of the cake layers are on the cake, it’s time to frost it. I generally skip the crumb coat (awful, I know!) by spooning the remaining frosting into a piping bag and piping vertical lines all the way across this cake. From there, I use a bench scraper the size of my cake to smooth the frosting!

Decoration Time!

For this cake, I decided to finish it with super simple chocolate drips to really add some extra chocolate flavor. If you’d like to do the same, here’s how to make it!

  1. In a medium-sized bowl, combine ¼ cup of chocolate and ¼ cup of heavy cream. Heat in the microwave at 15 second intervals, stirring well with a rubber spatula in between each, until the chocolate is completely melted and smooth.
  2. Let the mixture cool slightly.
  3. Using a spoon (or a piping bag!), spoon a small amount of chocolate ganache onto the edge of the cake. Gently push over the edge with your spoon and it will create a drip! Repeat as often as you’d like. The bigger the drip, the more chocolate you will need to push off the edge. Fill in the middle once the drips are complete.

⊹ Remember! ⊹

Be careful to not overheat the ganache mixture for the chocolate drips! If it’s overheated, it will not work as well.

mint chocolate chip cake on upside down pan with chocolate drips and chopped chocolate on top.

Recipe FAQ’s

While it’s not necessary to add the green food dye, it does add a fun pop of color! If you prefer not to use it, you can skip it.

If you want to make this cake ahead of time, you can store the baked and cooled cake layers covered tightly at room temperature overnight (or in the freezer for 3 months!). The frosting can be prepared then covered and refrigerated overnight. If your cake is frosted, then you can store it, covered, in the fridge for 3-4 days or freeze it for up to 2 months

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cut mint chocolate chip cake with chocolate drip and three slices around on white plates.

When you make this Mint Chocolate Chip Layer Cake, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

Happy baking!
x, Caylie

three slices of mint chocolate chip cake surrounding cake on upside down pan.
5 from 2 votes

Mint Chocolate Chip Layer Cake

Never decide between ice cream or cake again with this Mint Chocolate Chip Layer Cake! Three layers of tender chocolate cake frosted with minty green buttercream. Every bite is sweet, chocolatey, and SO. GOOD.
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 8 slices



  • 1 cup granulated sugar
  • cups whole milk
  • 3 large eggs
  • cup vegetable oil
  • 2 teaspoons vanilla extract
  • ½ teaspoon peppermint extract
  • cup bittersweet chocolate, melted
  • 2 cups all purpose flour*
  • 2 teaspoons baking powder
  • teaspoon salt




  • Heat oven to 350℉.
  • Spray three 6 inch pans with baking spray. Set aside.
  • In a large bowl, whisk sugar, milk, eggs, vegetable oil, vanilla, and peppermint together.
  • Whisk in melted chocolate.
  • Add flour, baking powder, and salt.
  • Whisk until smooth.
  • Divide evenly among prepared pans.
  • Bake for 30 minutes, or until cake tests done.


  • In the bowl of a stand mixer fitted with the flat beater, combine butter and powdered sugar.
  • Beat until smooth, about 1-2 minutes.
  • Add cream, vanilla, peppermint, and food coloring.
  • Beat until light and fluffy, about 2-3 minutes, scraping down sides as necessary.
  • Mix in chocolate.


  • Level cakes, if needed.
  • Place one cake layer on serving plate.
  • Spread about ⅓ cup frosting over top of layer.
  • Top with second layer.
  • Repeat frosting and next layer.
  • Frost entire cake.

Notes + Tips!

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
  • Room temperature is about 70℉.
  • Use an oven thermometer to ensure accurate cooking temperatures.


Serving: 1slice | Calories: 1477kcal | Carbohydrates: 162g | Protein: 10g | Fat: 90g | Saturated Fat: 51g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 227mg | Sodium: 793mg | Potassium: 367mg | Fiber: 2g | Sugar: 128g | Vitamin A: 1962IU | Vitamin C: 0.3mg | Calcium: 245mg | Iron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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