Mint Chocolate Cake with Mint Buttercream Frosting

filed under: Cakes on November 23, 2018

This Mint Chocolate Cake with Mint Buttercream frosting looks like a Winter Wonderland! It looks like you have spent hours in the kitchen, but it is actually quite easy! I love how easy it is to decorate this cake, but love the flavors even more. Something about the peppermint flavor deceives me into thinking it’s ok to take one more bite… it can’t be bad for you, right???

 

Mint Chocolate Cake with Mint Buttercream Frosting
Prep Time
15 mins
Cook Time
22 mins
Total Time
37 mins
 

This Mint Chocolate Cake has been transformed into a Winter Wonderland! It looks like you have spent hours in the kitchen, but it is actually quite easy!

Course: Dessert
Cuisine: American
Keyword: mint buttercream frosting, mint chocolate cake
Servings: 12
Calories: 775 kcal
Author: Amanda Rettke
Ingredients
Mint Chocolate Cake
  • 1 cup (128g) unsweetened cocoa powder
  • 2 cups boiling water, (can also use coffee)
  • 2 3/4 cups (352g) all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tsp. baking soda
  • 1 cup (2 sticks, 226g) unsalted butter, room temperature
  • 2 1/2 cups (500g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp. peppermint extract
Mint Buttercream Frosting
  • 1 cup (2 sticks, 226g) unsalted butter, room temperature
  • 4 cups (440g) confectioners sugar
  • 1 tbsp. milk, can use more if needed
  • 1 1/4 tsp. peppermint extract
  • pinch salt
Instructions
Mint Chocolate Cake
  1. Preheat oven to 350°F (175 degrees C). Prepare (use pan release or baking spray and line with parchment) three 8-inch by 3-inch round cake pans. (If you use a shorted pan it could spill over)

  2. Whisk together the cocoa and boiling water. Set aside to cool.
  3. Sift together the flour, baking soda, salt, and baking powder and set aside.
  4. In the bowl of stand mixer fitted with paddle attachment, cream together the butter and sugar until light and fluffy, 2-3 minutes.
  5. Beat in the eggs, one at a time, then stir in the peppermint.
  6. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined.
  7. Divide evenly between the three prepared pans, and tap on the counter to settle.
  8. Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan.
  9. Cool cakes on a wire rack.
Mint Buttercream Frosting
  1. In the bowl of a stand mixer fitted with a paddle attachment, cream butter on medium-high speed until light and fluffy, 2-3 minutes.
  2. Reduce mixer speed to low, and add the pinch of salt and the confectioner's sugar, about 1 cup at a time, until thoroughly combined.
  3. Add the peppermint extract and milk and increase speed on mixer to medium. (If frosting seems very dry, add more milk, 1 teaspoon at a time, until it reaches desired consistency.)
  4. Beat for 1 minute on high speed.

Recipe Video