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
Scroll down to the printable recipe card for full measurements.
Tip: you can use a boxed cake mix in place of this homemade chocolate cake.
Kitchen Tools You May Find Helpful
- Two 9″ round cake pans
- 3 sheets of parchment paper <– I like using these small baking squares
- 1 10″ round cake board, optional
- 1 squeeze bottle, optional
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Measuring cups and spoons
- Mixing bowl
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.
Grab your free printable for our mint chip layer cake recipe:
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. 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.
For the Chocolate cake:
For the Mint Chip Swiss Meringue Frosting:
For the Chocolate ganache:
Mint Chip Cake Decorations:
For the Chocolate Cake Layers:
Chocolate Ganache Directions:
For the Ice Cream Cone Decorations:
Serving Size: 1
Amount Per Serving: Calories: 1318Total Fat: 76gSaturated Fat: 39gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 174mgSodium: 650mgCarbohydrates: 153gFiber: 6gSugar: 118gProtein: 15g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.
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.