Chocolate Mint Cake Recipe Easy

May 06, 2023 Post a Comment

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Mint Chocolate Cake {Easy Three Layer Cake Recipe with Oreo Cookies} from thebestcakerecipes.com

Description

This chocolate mint cake recipe is perfect for anyone who loves the combination of chocolate and mint. It's a deliciously moist cake that's easy to make and will satisfy your sweet tooth. The cake is topped with a rich and creamy mint frosting that's sure to delight your taste buds.

Prep Time

The prep time for this chocolate mint cake is around 20 minutes. You'll need to gather all of the ingredients and preheat your oven to 350°F.

Cook Time

The cook time for this cake is around 30-35 minutes. You'll need to bake the cake until it's springy to the touch and a toothpick comes out clean.

Ingredients

For the cake:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup hot water
1 teaspoon peppermint extract

For the frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
1/2 teaspoon peppermint extract
2 tablespoons milk
Green food coloring

Equipment

Two 9-inch cake pans
Mixing bowls
Whisk or electric mixer
Spatula
Cake stand or plate

Method

1. Preheat your oven to 350°F. 2. Grease two 9-inch cake pans with cooking spray or butter. 3. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. 4. Add the buttermilk, vegetable oil, eggs, and vanilla extract, and mix until well combined. 5. Slowly pour in the hot water and peppermint extract, and mix until the batter is smooth and well blended. 6. Divide the batter evenly between the two prepared cake pans. 7. Bake for 30-35 minutes, or until the cakes are springy to the touch and a toothpick comes out clean. 8. Let the cakes cool completely before frosting. For the frosting: 1. In a mixing bowl, beat the butter until creamy and smooth. 2. Gradually add the powdered sugar, peppermint extract, and milk, and beat until the frosting is light and fluffy. 3. Add green food coloring until you achieve the desired shade of green. 4. Frost the cake, layering frosting between the two cake layers and on top of the cake.

Notes

- You can substitute the buttermilk with regular milk or a non-dairy milk alternative. - If you don't have peppermint extract, you can use mint extract or fresh mint leaves. - You can add chocolate chips or chopped Andes mints to the cake batter for an extra burst of flavor.

Nutrition Info

This chocolate mint cake recipe yields 12 servings. Each serving contains:

Calories: 481
Total Fat: 22g
Saturated Fat: 13g
Cholesterol: 69mg
Sodium: 474mg
Total Carbohydrates: 71g
Dietary Fiber: 2g
Sugars: 54g
Protein: 4g

Recipes FAQ

Can I make this cake ahead of time? Yes, you can make the cake a day in advance and store it in an airtight container at room temperature. Frost the cake right before serving. Can I freeze the cake? Yes, you can freeze the cake for up to 3 months. Wrap the cake tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw the cake overnight in the refrigerator before serving. Can I use a different frosting? Yes, you can use any frosting you like. Cream cheese frosting or chocolate ganache would both be delicious with this cake.

Recipe Tips

- To make the cake extra moist, brush the cake layers with simple syrup before frosting. - Use a cake leveler or serrated knife to even out the tops of the cake layers before frosting. - Decorate the cake with chopped Andes mints or chocolate shavings for an extra pop of flavor.