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Mint-Frosted Chocolate Cake


  • 2 large eggs, room temperature
  • 1-1/2 cups water
  • 1 cup canola oil
  • 1 cup sour cream
  • 2 tablespoons white vinegar
  • 1 teaspoon vanilla extract
  • 2-1/2 cups sugar
  • 2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 5 cups confectioners' sugar
  • 3/4 teaspoon mint extract
  • 2 to 3 drops green food coloring
  • 24 mint Andes candies, chopped
  • 8 ounces semisweet chocolate, coarsely chopped
  • 1/2 cup half-and-half cream
  • 2 tablespoons light corn syrup
  • Additional mint Andes candies, chopped, optional


  • 1. Preheat oven to 350°. Line bottom of three greased 8-in. round baking pans with parchment paper; grease paper.
  • 2. In a large bowl, beat eggs, water, oil, sour cream, vinegar, and vanilla until well blended. In another bowl, whisk sugar, flour, cocoa, baking soda and salt; gradually beat into egg mixture.
  • 3. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  • 4. In a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar until smooth. Beat in mint extract and food coloring.
  • 5. Place one cake layer on a serving plate; spread with 2/3 cup mint frosting. Sprinkle with half of the mints. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate until set.
  • 6. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in corn syrup. Cool slightly, stirring occasionally. Pour over cake and quickly spread to edges. If desired, top with additional mints. Refrigerate until serving.
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Nutrition Facts


Average Rating:
  • Kathy
    Mar 24, 2019
    Outstanding! One of the best cakes I’ve ever made. So moist and yummy. My son loved it as his birthday cake! Followed the directions exactly.
  • Audrey
    Mar 19, 2019
    This passes with flying colours, and I am not a chocolate mint fan. On top of that, my sister's family is not big on cakes, and I had made 2 of these for her -- the 1st cake was devoured in 1 night, and they started on the 2nd for breakfast the next day!!! I was worried that the cream cheese would be too strong in the icing, but after sitting for a few hours the flavours balanced out and it was delicious. I tweaked it a bit to suit my own purposes, too -- 1) I did half white (butter) cake half chocolate sour cream cake (in each pan, so they were 1/2 white
  • Ethel
    Mar 13, 2019
    This sounds delicious but I would love to know the recipe for the chocolate peanut butter version please.
  • victoria
    Mar 13, 2019
    i love mint so much,mmmmmm
  • Aman
    Dec 21, 2017

    I really love chocolate cake. And you have made it with cream cheese icing, it's really going to be awesome in taste.You have really done a nice job. As you have shared the best things for me. Even this recipes can be made in busy time also. It's really special for me.

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