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

Makeover Chocolate Mint Layer Cake Recipe

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3.5 15 16
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With its minty, chocolate flavor and rich frosting, this cake tastes decadent. But it's really light! —Melissa Gleason, Sugar Grove, Illinois
TOTAL TIME: Prep: 30 min. Bake: 20 min. + chilling
MAKES:16 servings
Healthy Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 20 min. + chilling
MAKES: 16 servings


  • 1/4 cup butter, softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 container (2-1/4 ounces) prune baby food
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup cake flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 cups buttermilk
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1/8 teaspoon mint extract
  • 3 to 4 drops green food coloring, optional
  • ICING:
  • 1 cup (6 ounces) semisweet chocolate chips, melted and cooled
  • 2/3 cup fat-free sour cream
  • 1 teaspoon vanilla extract

Nutritional Facts

1 slice equals 283 calories, 13 g fat (7 g saturated fat), 57 mg cholesterol, 217 mg sodium, 40 g carbohydrate, 2 g fiber, 5 g protein.


  1. Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside.
  2. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in baby food and vanilla. Combine the flours, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk.
  3. Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  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 cake layer.
  5. For icing, in a small bowl, combine the cooled chocolate, sour cream and vanilla. Spread over top and sides of cake. Refrigerate for at least 2 hours before serving. Yield: 16 servings.
Originally published as Makeover Chocolate Mint Layer Cake in Healthy Cooking February/March 2009, p20

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Reviewed Feb. 28, 2015

"The cake is good. Added more mint extract to filling and icing. Used different icing, cause is a little strange."

Reviewed Jan. 10, 2011

"This cake was delicious and pleased my daughter who doesn't like most chocolate desserts, but likes chocolate mint. I found it difficult to frost the sides with the mint filling. Maybe I would not spread the filling to the edges next time. I also didn't have enough frosting to cover the sides. I thought it was pretty to be able to see the mint layer and didn't want to add calories, so I left it."

Reviewed Nov. 18, 2010

"Delicious - one of the easiest layer cakes ive ever made."

Reviewed Mar. 19, 2010

"I didn't have any mint, so I made this with orange extract. The combination of chocolate and orange was a huge hit with my family. I thought the frosting was delicious and the perfect consistency and amount. This was delicious!"

Reviewed Mar. 13, 2010

"It may have been the extract I used but I ended up adding creme de menthe to add more flavor to the filling. Everything else was great!"

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