Decadent Mint Chocolate Cake with Silky Frosting
A rich and moist mint chocolate cake layered with a silky, whipped frosting that perfectly balances fresh mint and deep chocolate flavors. Easy to make and perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (312g) all-purpose flour, sifted
- ¾ cup (75g) unsweetened cocoa powder, good quality
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups (400g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240ml) buttermilk (or dairy-free milk + 1 tbsp vinegar)
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder (optional)
- 1 teaspoon fresh mint extract
- 1 cup (227g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- ¼ cup (60ml) heavy cream
- 2 tablespoons cocoa powder (optional, for frosting)
- ½ teaspoon fresh mint extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk in sugar until combined.
- In another bowl, whisk eggs until light and frothy. Add buttermilk, vegetable oil, vanilla extract, espresso powder, and fresh mint extract. Mix until smooth.
- Slowly pour wet ingredients into dry ingredients, stirring gently until just combined. Do not overmix.
- Divide batter evenly between prepared pans and smooth tops. Tap pans gently to release air bubbles.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool cakes in pans for 10 minutes, then invert onto cooling racks to cool completely.
- For frosting, beat softened butter on medium speed until creamy (2-3 minutes). Gradually add powdered sugar and cocoa powder if using, mixing on low.
- Slowly add heavy cream, mint extract, and pinch of salt. Increase speed to medium-high and beat for 3-4 minutes until light and fluffy. Adjust consistency with more cream or powdered sugar if needed.
- Place one cake layer on serving plate. Spread about ½ cup frosting evenly on top. Place second layer on top and frost top and sides evenly.
- Chill cake in refrigerator for 30 minutes to set frosting before slicing and serving.
Notes
Use room temperature eggs and butter for best texture. Avoid overmixing batter to keep cake tender. Chill frosting if too soft before spreading. Baking times may vary by oven; check early. For dairy-free version, substitute butter with coconut oil, buttermilk with almond milk plus vinegar, and heavy cream with coconut milk.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 375
- Sugar: 38
- Sodium: 220
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 52
- Fiber: 3
- Protein: 4
Keywords: mint chocolate cake, chocolate cake, mint frosting, homemade cake, easy cake recipe, silky frosting, dessert, party cake