A decadent Mint Chocolate Chip Cake with tender, rich layers of chocolate cake covered with a luxurious and not-too-sweet mint chip meringue frosting before being smothered with a silky chocolate ganache and plenty of Andes Mint chocolates.

Mint Chocolate Chip Layer Cake Recipe

For years, my daughter was not a fan of ice cream.

Even after a hot day at the beach, we would stop by the cute local ice cream shop and she would show zero interest in trying to ease the heat with an icy cone. On the few occasions I was able to convince her to try a scoop, she made it through two bites and was done.

But during our visit to the Diplomat Hotel in Hollywood Florida, she got to try mint chip ice cream for the first time – and it unlocked a whole new world of ice cream possibilities! 

For a year, it was the only flavor of ice cream she’d try – but unlike before, she’d actually eat it! So I was more than happy to indulge her mint chip ice cream obsession.. which was the inspiration behind this cake! (She now has a goal to try each of the 150 flavors at that ice cream shop – I may have created a monster.)

This mint chip cake tastes exactly like Andes Chocolate Mints – and even had some mixed into the frosting and used as a garnish, for good measure. I avoided making the frosting too sweet so that we could apply thick layers and decorate the cake with “ice cream scoops” of the frosting without it feeling like too much.

I also only added mint extract to the frosting and resisted the urge to add some to the chocolate cake layers. I think the contrast is nice and then it also avoids being too overpoweringly “minty.” We’re going for mint chocolate chip flavor – not mint toothpaste!

Can this cake be frozen? The individual cake layers can be frozen before being decorated. Store in airtight freezer bags or freezer containers for up to two months. I do not recommend freezing the Swiss meringue frosting.

Can I use mint chocolate chip ice cream in place of the frosting? Yes – however, I have no experience doing this. Check out a tutorial for an ice cream cake before attempting this swap.

Can I use real mint instead of mint extract? Yes, you can substitute 1 Tablespoon of firmly packed mint leaves in place of the 1 teaspoon of mint extract called for in this recipe. Note that the flavor may be a bit more earthy than a straight mint extract.

If you can’t find Andes mints or want to use something different, any chocolate chip or chopped chocolate can be substituted, or you can use chopped mint OREOs.

How to get perfectly flat cake layers? I tend to just bake and then use this dental floss hack to remove any domes that occasionally occur with baking. However, you can also make homemade cake strips to ensure perfectly flat cake layers. Check out this tutorial from Preppy Kitchen for how to do that.

This cake can also be made into a mint chocolate chip sheet cake if you want to skip all of the layering steps!

Looking for More Mint Chocolate Recipes?

• Mint Chocolate Cheesecake Brownies
• Andes Mint Chocolate Cupcakes
• Mint Chocolate Avocado Ice Cream from In the Kids Kitchen

Mint Chip Cake Ingredients

Tip: you can use a boxed cake mix in place of this homemade chocolate cake.

Kitchen Tools You May Find Helpful

How to Make a Mint Chip Cake

Preheat oven to 350ºF.

Grease your cake pans and line with parchment paper on the bottom. Set aside.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.

Make a well in the center of the ingredients and add the eggs, milk, oil and vanilla extract. Beat together for two minutes.

Pour in the boiling water (or coffee) and carefully stir until fully incorporated.

Divide the cake batter between the two baking pans

Bake in the oven for 25-30 minutes or until a toothpick comes out clean in the center.

Allow the cakes to cool for 10 minutes before removing from cake pans

Place the cakes onto a cutting board and remove the rounded domes off the cakes, if needed.

Mint Chocolate Chip Frosting directions:

Place a saucepan of water that your mixing bowl can fit overtop of (as a makeshift double boiler) on medium heat.

In a clean mixing bowl, combine the egg whites and sugar.

Place the bowl over the simmering water and whisk the sugar-egg mixture for three minutes, until the sugar is completely dissolved and the mixture is silky (not grainy).

Remove the bowl from the heat and use the whisk setting on your electric mixer to beat for 5-8 minutes, until the meringue is cool and holds stiff peaks.

Beat in the butter and mint extract until smooth. (It may appear curdled at first but continue mixing.)

Dye with the green gel food dye, as desired. Stir in the mint chips.

Place one layer of cake onto the cake board (or your serving platter).

Scoop 1 cup of the frosting onto the cake and smooth with an offset spatula.

Sandwich the second layer overtop and then apply a liberal amount of frosting all over, covering the cake completely.

Place the cake in the fridge as you prepare the chocolate ganache.

Chocolate Ganache Directions:

Place the chocolate chips in a heatproof bowl and set aside.

In a small saucepan, heat the whipping cream until just simmering and then pour over the chocolate chips. Let sit for a minute.

Whisk the cream-chocolate mixture until smooth.

Allow to sit until cool to the touch but not hardened (you can place in the fridge to accelerate this process).

Pour 1/2 cup of the ganache directly into the middle of the cake and smooth with an offset spatula.

Use a spoon or squeeze bottle to apply “drips” of the chocolate along the sides of the cake.

Sprinkle on Andes mints, if using, and then allow to harden in the fridge before adding optional ice cream cone decorations.

For the Ice Cream Cone Decorations:

Use a small ice cream scooper to apply scoops of the remaining frosting in even distances around of the top of the cake.

Gently press the ice cream cones into the frosting scoops.

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Yield: 10 servings

Mint Chocolate Chip Cake

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An ice cream-inspired mint chocolate chip cake with tender chocolate cake, silky mint chip meringue frosting, and a rich chocolate ganache. Topped with ice cream scoops of even more frosting!

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 20 minutes

Total Time 1 hour 20 minutes

Ingredients

For the Chocolate cake:

• 2 cups white sugar
• 1 3/4 cup all purpose flour
• 1 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 3/4 cup boiling water <-- you can use hot coffee in it's place to bring out the chocolate flavor even more

For the Mint Chip Swiss Meringue Frosting:

• 5 egg whites
• 1 1/2 cups white sugar
• 1 1/2 cups unsalted butter, cut into cubes while cold then allowed to warm to room temperature
• 1 teaspoon mint extract
• Green gel food dye

For the Chocolate ganache:

• 2 cups semi sweet chocolate chips
• 1 cup heavy whipping cream (35%)

Mint Chip Cake Decorations:

• 4-6 vanilla ice cream cones
• 1 cup Andes mint baking chips

Instructions

For the Chocolate Cake Layers:

1. Preheat oven to 350ºF.
2. Grease your cake pans and line with parchment paper on the bottom. Set aside.
3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
4. Make a well in the center of the ingredients and add the eggs, milk, oil and vanilla extract. Beat together for two minutes.
5. Pour in the boiling water (or coffee) and carefully stir until fully incorporated.
6. Divide the cake batter between the two baking pans
7. Bake in the oven for 25-30 minutes or until a toothpick comes out clean in the center.
8. Allow the cakes to cool for 10 minutes before removing from cake pans
9. Place the cakes onto a cutting board and remove the rounded domes off the cakes, if needed.
10. Mint Chocolate Chip Frosting directions:
11. Place a saucepan of water that your mixing bowl can fit overtop of (as a makeshift double boiler) on medium heat.
12. In a clean mixing bowl, combine the egg whites and sugar.
13. Place the bowl over the simmering water and whisk the sugar-egg mixture for three minutes, until the sugar is completely dissolved and the mixture is silky (not grainy).
14. Remove the bowl from the heat and use the whisk setting on your electric mixer to beat for 5-8 minutes, until the meringue is cool and holds stiff peaks.
15. Beat in the butter and mint extract until smooth. (It may appear curdled at first but continue mixing.)
16. Dye with the green gel food dye, as desired. Stir in the mint chips.
17. Place one layer of cake onto the cake board (or your serving platter).
18. Scoop 1 cup of the frosting onto the cake and smooth with an offset spatula.
19. Sandwich the second layer overtop and then apply a liberal amount of frosting all over, covering the cake completely.
20. Place the cake in the fridge as you prepare the chocolate ganache.

Chocolate Ganache Directions:

1. Place the chocolate chips in a heatproof bowl and set aside.
2. In a small saucepan, heat the whipping cream until just simmering and then pour over the chocolate chips. Let sit for a minute.
3. Whisk the cream-chocolate mixture until smooth.
4. Allow to sit until cool to the touch but not hardened (you can place in the fridge to accelerate this process).
5. Pour 1/2 cup of the ganache directly into the middle of the cake and smooth with an offset spatula.
6. Use a spoon or squeeze bottle to apply "drips" of the chocolate along the sides of the cake.
7. Sprinkle on Andes mints, if using, and then allow to harden in the fridge before adding optional ice cream cone decorations.

For the Ice Cream Cone Decorations:

1. Use a small ice cream scooper to apply scoops of the remaining frosting in even distances around of the top of the cake.
2. Gently press the ice cream cones into the frosting scoops.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Wilton Mini Squeeze Bottles, 2-Piece
• 
  Keebler Ice Cream Cones, Sugar, 4 oz (12 ct)
• 
  Andes, Candy Creme de Menthe, 4.67 oz
• 
  Wilton Icing Colors, 12-Count Gel-Based Food Color
• 
  Ghirardelli Baking Chips, Semi Sweet Chocolate, 12 oz
• 
  New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8
• 
  KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
• 
  Wilton Aluminum Round Cake Pan Set, 6" x 2" in., (4-Pack)

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 1318Total Fat: 76gSaturated Fat: 39gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 174mgSodium: 650mgCarbohydrates: 153gFiber: 6gSugar: 118gProtein: 15g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

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This cake would be perfect for an ice cream themed birthday party or a special celebration for a mint chip ice cream fan! Serve with mint chip ice cream on the side, naturally.

For more delicious layer cake recipes, check out our Easy Lemon Layer Cake recipe or our Snickers Layer Cake recipe.