Back to Chocolate Mint Layer Cake

Print Options


Card Sizes

Chocolate Mint Layer Cake Recipe

Chocolate Mint Layer Cake Recipe

With its rich chocolate icing and minty whipped cream filling, this cake makes a fitting finale to a special meal.—Jean Portwine, Recluse, Wyoming
More Chocolate Icing Recipes »
TOTAL TIME: Prep: 35 min. + chilling Bake: 25 min. + cooling YIELD:12 servings


  • 1/2 cup butter, softened
  • 1-3/4 cups sugar
  • 3 eggs
  • 4 ounces unsweetened chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup 2% milk
  • 1/2 cup water
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1/8 teaspoon peppermint extract
  • 3 to 4 drops green food coloring, optional
  • ICING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/4 cup butter, cubed
  • 1/3 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups confectioners' sugar


  • 1. Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside.
  • 2. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with milk and water, beating well after each addition.
  • 3. Pour into prepared pans. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  • 4. For filling, in a small bowl, beat the cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate; spread with filling. Top with second layer.
  • 5. For icing, in a microwave, melt chips and butter; stir until smooth. Cool slightly. Beat in evaporated milk and vanilla. Gradually beat in confectioners' sugar until smooth. Frost and decorate cake. Chill 2 hours before slicing. Yield: 12 servings.

Nutritional Facts

1 serving (1 piece) equals 532 calories, 27 g fat (16 g saturated fat), 115 mg cholesterol, 333 mg sodium, 71 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Chocolate Mint Layer Cake

Sort By :
Reviewed Sep. 6, 2014

"Really bad recipe didn't rise at all and is extremely small and breakable - don't even want to eat it"

Reviewed Mar. 16, 2014

"4 stars based upon mint filling - very good :) (used optional ingredient of 4 drops green food coloring - kids said it made cake look like giant Mint Oreo Cookie) - ButterflyJ76's suggestion of melting Andes Thin Mints into filling to make mousse filling sounds really good - may try that next time :)

Chocolate cake OK, just not as moist as I would have liked it to be - would use cake flour, store bought or different recipe next time (too time and effort to put into finished product that does not dazzle taste buds) - also suggestions by other posters may help: using 8" pans instead of 9" pans for thicker cake layers (Eudocia) and/or soaking in Peppermint Schnapps Simple Syrup (blinnell) (would have tried that myself 1st time around if recipe was shared - hope Poster reposts with "Simple Syrup" recipe because it sounds yummy!)
Frosting looked nothing like rich color in pic - much lighter brown - next time would use different recipe or store bought - don't like taste of semi-sweet chocolate used in frosting
***Only minor unintentional changes made to recipe:
1.) Used whole milk from local dairy farm (not 2%) for cake because that's what we have in fridge :)
2.) Doubled Mint Filling - this was accidental - son tripped over beater cord sending bowl flying - only small amount spilled but, just to be sure to have enough, made 2nd batch combining both (In my opinion, it was "lucky mistake" - Mint Filling would be way too thin using one batch) :)
To be fair, it's important to post any changes made to recipes - both changes were unintentional but important to mention - doubling Mint Filling enhanced flavor but switching out Whole for 2% Milk may well have changed finished product as far as cake - perhaps using 2% Milk would have yielded moister cake?? I can't be sure..."

Reviewed Jul. 30, 2013

"The cake recipe is so moist and just dense enough to be good. It's the only chocolate cake recipe I make without a mix. The frosting and filling are perfect together. This recipe always gets compliments."

Reviewed Aug. 29, 2012

"Made this cake but did a mocha filling instead of mint as we are not fans of mint. I used the filling recipe from the "Chocolate Yule Log" recipe:

1 cup heavy whipping cream
1/2 cup confectioners' sugar
1-1/2 teaspoons instant coffee granules
To reduce the richness of the icing, I just put the filling in between the layers and spread some over the top (left the sides un-iced). I made only half the icing and used it to make a nice edge on the top and bottom of the cake - not a big fan of this icing - next time will just do a regular chocolate icing. However, the cake turned out fabulous, and not too sweet. In fact, it tasted even better later."

Reviewed Dec. 7, 2011

"it wasnt at all chocolately.. idont know if i did something wrong or what but i followed the directions as shown and it wasnt good at all."

Reviewed Nov. 26, 2011

"This cake is worth the extra time and effort to make for a rich minty chocolat-y treat!"

Reviewed Aug. 12, 2011

"Made this cake yesterday for my husband's birthday - it was a HUGE hit!!! I followed the recipe exactly but added a step - I brushed the cake with a simple syrup that included Peppermint Schnaps. It helped the cake stay super moist. Yum!"

Reviewed Aug. 3, 2011

"I made this for christmas a few years ago and it was great.I will need to rememeber this cake for the holidays again."

Reviewed Mar. 28, 2011

"Made it for St. Paddy's day and thought it was great. The cake is moist and the mint filling is a nice surprise. Yummy!!!"

Reviewed Mar. 12, 2011

"Made this for my husband's birthday and he loved it. It has a delicious chocolate mint flavor and the mint isn't too overwhelming. The filling is light and fluffy too."

Reviewed Jan. 24, 2011

"Excellent cake recipe, but instead of using peppermint extract, I used Andes mint chips and melted them into a mousse filling. Added just enough flavor to balance the cake."

Reviewed Sep. 1, 2010

"I made this cake and it went over huge! I wanted peanut butter filling, though and I never use cake mixes so I just took the recipe for the filling from the peanut butter chocolate cake which calls for a mix. I also used 8 inch pans instead, which made nice thick layers. It was divine!"

Reviewed Oct. 1, 2008

"This is a delicious recipe! IF you're running short on time, try a chocolate cake mix & store-bought chocolate frosting. I've done that several times. Just make the filling from scratch & it is still so super!"

Reviewed May. 31, 2008

"One of our special event standby cakes and really yummy too!"

Loading Image