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Makeover Chocolate Mint Layer Cake

Total Time

Prep: 30 min. Bake: 20 min. + chilling


16 servings

With its minty, chocolate flavor and rich frosting, this cake tastes decadent. But it's really light! —Melissa Gleason, Sugar Grove, Illinois
Makeover Chocolate Mint Layer Cake Recipe photo by Taste of Home


  • 1/4 cup butter, softened
  • 1-1/4 cups sugar
  • 2 large 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 semisweet chocolate chips, melted and cooled
  • 2/3 cup fat-free sour cream
  • 1 teaspoon vanilla extract


  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 in 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.

Nutrition Facts

1 slice: 283 calories, 13g fat (7g saturated fat), 57mg cholesterol, 217mg sodium, 40g carbohydrate (25g sugars, 2g fiber), 5g protein.

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Average Rating:
  • fascinator
    Feb 28, 2015

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

  • Nastygirl
    Jan 30, 2013

    No comment left

  • VickieSchuh
    Jan 29, 2013

    No comment left

  • jmeyers
    Jan 18, 2013

    No comment left

  • kedunham
    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.

  • kafordyce
    Nov 18, 2010

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

  • clarindadodson
    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!

  • mousie_04
    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!

  • speiffer58
    Mar 11, 2010

    I found the cake to be on the dry side. Wonder what it would do to use applesauce instead of the prunes to help make it more moist I doubled the frosting recipe, was alittle too much, but one would not have gone all over the cake.

  • fredaji
    Mar 11, 2010

    Overall, the cake was very good. Moist and I liked the mint. I did fine the frosting a little weird. I followed the instructions, however I tend to think a little less sour cream would make the frosting a little less tangy. The nice thing too, you can change the mint to another flavor if people are not mint fans.