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Mint Chocolate Cake Recipe

Mint Chocolate Cake Recipe

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 YIELD:20-24 servings


  • 1 package (18-1/4 ounces) chocolate cake mix
  • 1/2 cup butter or margarine, 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 or margarine, softened
  • 1/4 teaspoon peppermint extract


  • 1. Prepare cake batter according to package directions. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  • 2. In a bowl, combine the frosting ingredients until smooth. Spread over cooled cake.
  • 3. For topping, in a microwave-safe bowl, melt chocolate chips and butter; stir in extract. Spread over frosting. Refrigerate until set. Yield: 20-24 servings.

Nutritional Facts

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

Reviews for Mint Chocolate Cake

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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."

Reviewed Feb. 2, 2013

"So easy and delicious!"

Reviewed Nov. 5, 2011

"This cake was great. It tasted so rich and it was SO good. Instead of using a cake mix, I used a chocolate cake recipe. It is really good heated up or chilled; room temperature is a little boring. When the cake is heated up it tastes exactly like a brownie sundae with mint chocolate chip ice cream!"

Reviewed Apr. 18, 2011

"This cake is really good. Made it for my small group and everyone loved it. The green frosting is easy to make, but it does come out on the thin side. It reminded me of the candy Andes mints. If you desire more mint frosting, adjust the ingredients to make 1 and a half batches or just double it. For sure going to be making this again."

Reviewed Mar. 12, 2011

"Not sure this recipe is written correctly. When I tried to make the green frosting layer, I got a dry, lumpy, impossible to mix mess. I had to search the internet for other recipes to try to salvage it. Should the 6 T. of butter listed with the topping ingredients should have been included with the frosting ingredients? My final product tasted fine, but the green layer was very thin and looked nothing like the photo shown."

ryan mcg
Reviewed Jan. 15, 2011

"When I first made this recipie I made a big mistake by accidently using a 15-in x 13-in pan(too big!) The cake turned out too thin because of my mistake so I doubled the green mint frosting. It was delicious! Very easy and fun to make and my family loved it.

I liked to eat it with a little mint chocolate chip icecream. Perfect!"

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