Mint Chocolate Cake

Mint chocolate cake is a stunning combination of creamy mint frosting and fudgy dark chocolate cake. Decorating is easy with either a chocolate ganache drip or mini chocolate chips.

If mint chocolate chip is your go-to ice cream flavor, you are going to absolutely LOVE this mint chocolate cake! It starts with rich, moist, fudgy chocolate cake layers and is finished with a light and refreshing mint buttercream.

I like to color the frosting mint green to be reminiscent of the classic ice cream, but it will still taste just as good without the food coloring. With the pretty mint green color, this cake would be perfect for St. Patrick’s Day!

• 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/boiling coffee may substitute hot water

• 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 (I use Americolor Mint)