Go Back
+ servings

Mint Chocolate Cake with Mint Buttercream Frosting

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!
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Course: Dessert
Cuisine: American
Keyword: mint buttercream frosting, mint chocolate cake
Servings: 12
Calories: 775kcal
Author: Amanda Rettke


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


Mint Chocolate Cake

  • 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)
  • Whisk together the cocoa and boiling water. Set aside to cool.
  • Sift together the flour, baking soda, salt, and baking powder and set aside.
  • In the bowl of stand mixer fitted with paddle attachment, cream together the butter and sugar until light and fluffy, 2-3 minutes.
  • Beat in the eggs, one at a time, then stir in the peppermint.
  • Add the dry ingredients alternately with the cocoa mixture. Mix only until combined.
  • Divide evenly between the three prepared pans, and tap on the counter to settle.
  • 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.
  • Cool cakes on a wire rack.

Mint Buttercream Frosting

  • 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.
  • 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.
  • 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.)
  • Beat for 1 minute on high speed.