Best 5 Chocolate Mint Layer Cake Recipes

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Indulge in a symphony of flavors with our delectable Chocolate Mint Layer Cake, a masterpiece that combines the richness of chocolate with the refreshing coolness of mint. This stunning cake features layers of moist chocolate cake, sandwiched between creamy mint frosting, and adorned with a luscious ganache glaze. Each bite is an explosion of contrasting flavors, leaving you with a lingering sensation of pure bliss.

For those who prefer a classic chocolate experience, our Classic Chocolate Layer Cake is a timeless favorite. Layers of moist chocolate cake, fluffy chocolate frosting, and a rich ganache glaze come together to create a decadent treat that satisfies any chocolate craving.

If you're seeking a lighter, airier option, our Angel Food Cake with Mint Glaze is a delightful choice. This ethereal cake boasts a delicate crumb and a hint of lemon zest, complemented by a refreshing mint glaze. It's a perfect springtime dessert or an accompaniment to a brunch spread.

For those with a sweet tooth, our Chocolate Mint Trifle is a delightful indulgence. Layers of chocolate cake, mint mousse, and whipped cream create a rich and creamy dessert that's perfect for special occasions.

Finally, our Chocolate Mint Cupcakes are a delightful treat for any occasion. These bite-sized delights feature moist chocolate cupcakes topped with a creamy mint frosting and a sprinkling of chocolate chips. They're perfect for parties, potlucks, or simply as a sweet treat to enjoy at home.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE MINT LAYER CAKE



Chocolate Mint Layer Cake image

With its rich icing and minty whipped cream filling, this chocolate mint cake makes a fitting finale to a special meal. - Jean Portwine, Recluse, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 21

1/2 cup butter, softened
1-3/4 cups sugar
3 large eggs
4 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup 2% milk
1/2 cup water
FILLING:
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/8 teaspoon peppermint extract
3 to 4 drops green food coloring, optional
ICING:
1 cup semisweet chocolate chips
1/4 cup butter, cubed
1/3 cup evaporated milk
1 teaspoon vanilla extract
1-1/2 cups confectioners' sugar

Steps:

  • Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside. , In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with milk and water, beating well after each addition. , Pour into prepared pans. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For filling, in a small bowl, beat the cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate; spread with filling. Top with second layer., For icing, in a microwave, melt chips and butter; stir until smooth. Cool slightly. Beat in evaporated milk and vanilla. Gradually beat in confectioners' sugar until smooth. Frost and decorate cake. Chill 2 hours before slicing.

Nutrition Facts : Calories 532 calories, Fat 27g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 333mg sodium, Carbohydrate 71g carbohydrate (54g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE MINT LAYER CAKE WITH MINT CREAM CHEESE FROSTING



Chocolate Mint Layer Cake with Mint Cream Cheese Frosting image

Categories     Cake     Chocolate     Dessert     Bake     Cream Cheese     Mint     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 12

2 1/4 cups sugar
2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups whole milk, hot
1 cup (2 sticks) unsalted butter, melted, hot
2 large eggs
1 1/2 teaspoons peppermint extract
3 8-ounce packages cream cheese
5 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature

Steps:

  • Preheat oven to 350°F. Line 15 1/2 x 10 1/2 x 1-inch baking sheet with waxed paper. Mix first 5 ingredients in large bowl. Whisk in milk and melted butter, then eggs and 3/4 teaspoon extract. Spread batter in pan.
  • Bake until tester inserted into center of cake comes out clean, about 25 minutes. Cool cake in pan on rack.
  • Using electric mixer, beat cream cheese, powdered sugar, 1/2 cup butter and 3/4 teaspoon extract in large bowl to blend.
  • Run knife around sides of pan to loosen cake. Turn cake out onto work surface. Peel off paper. Cut cake crosswise in half. Using spatula, place 1 cake half on platter; spread with 2 cups frosting. Top with remaining cake half. Spread remaining frosting over top and sides of cake.

MOIST CHOCOLATE-MINT LAYER CAKE



Moist Chocolate-Mint Layer Cake image

Chocolate and cream-cheese frosting top a freshly baked moist layer cake with delicate peppermint hints!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 12

Number Of Ingredients 20

3 cups cake flour or 2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups unsweetened baking cocoa
1 1/2 cups hot strong coffee
1 cup butter, softened
1/3 cup vegetable oil
2 teaspoons vanilla
1 teaspoon peppermint extract
2 cups packed light brown sugar
3 eggs
2 egg yolks
1/2 cup butter, softened
1 package (8 oz) cream cheese, softened
3 oz unsweetened baking chocolate, melted
2 tablespoons milk
1 teaspoon peppermint extract
1/2 teaspoon vanilla
3 1/2 cups powdered sugar

Steps:

  • Adjust oven rack to middle position. Heat oven to 350°F. Grease two 9-inch round pans with shortening and dust with flour; set aside.
  • In medium bowl, beat flour, baking powder, baking soda and salt with wire whisk; set aside.
  • In another medium bowl, beat cocoa and hot coffee with wire whisk, making sure no lumps remain; set aside.
  • In large bowl, beat 1 cup butter and the oil with electric mixer on medium speed 5 minutes or until fluffy (7 minutes if using handheld mixer). Add 2 teaspoons vanilla and 1 teaspoon peppermint extract and beat 1 minute. Add brown sugar and beat 3 minutes longer, stopping halfway to scrape side of bowl. Add 2 of the eggs and beat 1 minute. Scrape side of bowl. Add remaining egg and the egg yolks and beat 2 minutes longer.
  • Add about 1 cup of the dry ingredients and 1/2 cup of the coffee mixture to butter mixture. Beat on low speed just until combined. Continue alternately adding dry ingredients and coffee mixture, beating after each addition to combine. When all ingredients have been added, scrape side of bowl. Divide batter evenly between pans.
  • Bake 35 to 40 minutes or until cake tester or toothpick inserted in center comes out clean or cake springs back when touched lightly in center. Cool on wire rack 10 minutes. Run knife or metal spatula between cake and edge of pan to loosen. Invert cakes onto wire rack and cool completely, about 1 hour.
  • In large bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until soft. Mix in chocolate, milk, 1 teaspoon peppermint extract and 1/2 teaspoon vanilla. On low speed, add powdered sugar, 1 cup at a time, beating until smooth. When all of the powdered sugar has been added, beat 1 minute longer or until smooth.
  • Place 1 layer on serving plate or stemmed cake plate. Spread 2/3 cup frosting over layer to about 1/4 inch from edge. Top with second layer. Frost side and top with remaining frosting.

Nutrition Facts : Calories 850, Carbohydrate 106 g, Cholesterol 170 mg, Fat 8, Fiber 5 g, Protein 9 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 70 g, TransFat 1 1/2 g

CHOCOLATE MINT LAYER CAKE



Chocolate Mint Layer Cake image

Categories     Cake     Chocolate     Dessert     Bake     Vegetarian     Mint     Spring     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 13

1 3/4 cups cake flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
4 teaspoons vanilla extract
1 1/2 cups buttermilk
Mint Whipped Cream
Chocolate curls
Fresh mint sprigs

Steps:

  • Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper.
  • Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add dry ingredients alternately with buttermilk in 3 additions each, beating until well blended. Divide batter equally among prepared pans (generous 2 cups for each); smooth top of batter.
  • Bake cakes until tester inserted into center comes out with some moist crumbs still attached, about 25 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; peel off paper. Cool completely. (Can be made 1 day ahead. Cover; store at room temperature.)
  • Place 1 cake layer on platter. Spread 1 1/4 cups Mint Whipped Cream over. Top with second cake layer. Spread 1 1/4 cups Mint Whipped Cream over. Top with third cake layer. Spread remaining Mint Whipped Cream over top and sides of cake. Refrigerate at least 2 hours and up to 6 hours. Pile chocolate curls atop center of cake.
  • Garnish with mint sprigs.

MAKEOVER CHOCOLATE MINT LAYER CAKE



Makeover Chocolate Mint Layer Cake image

With its minty, chocolate flavor and rich frosting, this cake tastes decadent. But it's really light! -Melissa Gleason, Sugar Grove, Illinois

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 20

1/4 cup butter, softened
1-1/4 cups sugar
2 large eggs
1 container (2-1/4 ounces) prune baby food
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup cake flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups buttermilk
FILLING:
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/8 teaspoon mint extract
3 to 4 drops green food coloring, optional
ICING:
1 cup semisweet chocolate chips, melted and cooled
2/3 cup fat-free sour cream
1 teaspoon vanilla extract

Steps:

  • Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in baby food and vanilla. Combine the flours, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk., Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, beat the cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate; spread with filling. Top with second cake layer., For icing, in a small bowl, combine the cooled chocolate, sour cream and vanilla. Spread over top and sides of cake. Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 283 calories, Fat 13g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 217mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

  • For a richer chocolate flavor, use dark chocolate instead of semisweet chocolate.
  • To make the mint frosting more intense, add a drop or two of peppermint extract.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • To make sure the layers are even, use a kitchen scale to weigh the batter before dividing it between the pans.
  • If you don't have a piping bag, you can use a plastic bag with the corner snipped off.

Conclusion:

This chocolate mint layer cake is a delicious and festive dessert that's perfect for any occasion. The moist chocolate cake layers are complemented perfectly by the creamy mint frosting, and the Andes mints add a fun and festive touch. With its beautiful layers and delicious flavor, this cake is sure to be a hit at your next party or gathering.

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