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

Mint Chocolate Cake Recipe

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4.5 14 16
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My husband works for a mint farmer, so I'm always looking for recipes with mint in them. I received this recipe at my bridal shower. My friend wrote "Easy and pretty" on the top corner of the recipe card - and it's so true. —Virginia Horst, Mesa, Washington
TOTAL TIME: Prep: 15 min. + chilling Bake: 25 min. + cooling
MAKES:20-24 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 25 min. + cooling
MAKES: 20-24 servings


  • 1 package chocolate cake mix (regular size)
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 tablespoon water
  • 1/2 teaspoon peppermint extract
  • 3 drops green food coloring
  • 1-1/2 cups milk chocolate chips
  • 6 tablespoons butter, softened
  • 1/4 teaspoon peppermint extract

Nutritional Facts

1 piece: 276 calories, 15g fat (7g saturated fat), 43mg cholesterol, 211mg sodium, 33g carbohydrate (24g sugars, 1g fiber), 3g protein


  1. Prepare cake batter according to package directions, using a greased 15-in. x 10-in. x 1-in. baking pan.
  2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. In a large bowl, combine the frosting ingredients until smooth. Spread over cooled cake.
  4. For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set. Yield: 20-24 servings.
Originally published as Mint Chocolate Cake in Country Extra March 2001, p49

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Reviewed Nov. 14, 2015

"I think Im going to use mint flavored chocolate chips in the topping in place of the plain milk chocolate. Ill just skip adding the extract to the topping"

Reviewed Sep. 2, 2013

"Love the chocolate mint taste! I used chocolate mint chips for the top layer, so I only needed the peppermint extract for the middle layer. Such an easy and delicious dessert!"

Reviewed May. 19, 2013

"This cake was a hit! In stead of making a flat cake, though, I made a two-layer cake with the mint frosting and chocolate on both layers, and there was plenty of the chocolate for both the inside layer AND to cover the outside of the cake. I will definitely make it again."

Reviewed Mar. 15, 2013

"I make this dessert often for church suppers. It is always a huge hit!"

Reviewed Mar. 12, 2013

"It was delicious. The green frosting was thick and caused the cake to crumble so I put a tablespoon on each piece and spread it evenly with a wet spoon. The melted choc was a little thin and messy. I needed to cool it a bit before using it. Maybe that step should be first and it would be ready to spread at the end."

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