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Chocolate Mint Layer Cake Recipe
Chocolate Mint Layer Cake Recipe photo by Taste of Home

Chocolate Mint Layer Cake Recipe

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4.5 14
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With its rich chocolate icing and minty whipped cream filling, this cake makes a fitting finale to a special meal.—Jean Portwine, Recluse, Wyoming
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TOTAL TIME: Prep: 35 min. + chilling Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 35 min. + chilling Bake: 25 min. + cooling
MAKES: 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

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.


  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.
Originally published as Chocolate Mint Layer Cake in Taste of Home December/January 2003, p13

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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."

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