Dreamy Mint Chocolate Sheet Cake
Dreamy Mint Chocolate Sheet Cake combines a rich, moist chocolate cake with creamy mint buttercream and plenty of chocolate chips. This easy sheet cake is a fun dessert for holidays, parties, or anytime you are craving chocolate and mint together.
Servings: 12 people
Calories: 599kcal
Ingredients
Chocolate Cake
- 1 ¾ cups (219 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- ¾ cup (90 g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (240 g) buttermilk, room temperature
- ½ cup (112 g) vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (237 g) hot coffee or hot water
Mint Buttercream Frosting
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 4 cups (500 g) confectioners' sugar
- ¼ teaspoon kosher salt
- ½ teaspoon peppermint extract, adjust to taste
- 6 to 8 tablespoons whole milk, as needed for a creamy, spreadable consistency
- 2 to 4 drops green gel food coloring
Topping
Instructions
Chocolate Cake
- Preheat oven to 350°F (175°C). Spray a 9x13-inch baking pan with nonstick cooking spray.
- In the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Mix until just combined.
- Carefully add the hot coffee (or hot water) and mix on low until smooth. The batter will be thin; this is normal.
- Pour the batter into the prepared pan. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool completely in the pan on a wire rack.
Mint Buttercream Frosting
- In a medium bowl, beat the butter until creamy.
- Gradually add the confectioners' sugar and salt, mixing on low until combined.
- Add the peppermint extract and 6 tablespoons of milk. Beat until smooth and creamy. Add additional milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
- Add the green food coloring and beat until the color is evenly mixed. Add more food coloring, a little at a time, until you reach your desired shade.
- Taste and add more peppermint extract if desired. Start with a small amount because peppermint flavor becomes stronger quickly.
- Spread the frosting evenly over the cooled cake.
- Sprinkle the chocolate curls over the frosting.
- Let the cake rest for 15 to 30 minutes before serving to allow the chocolate to settle slightly into the frosting.
Nutrition
Serving: 1piece with frosting | Calories: 599kcal