Frosted Chocolate Mint Cake
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Chocolate mint cake is the perfect balance of sweet and refreshing flavors. Make this box cake mix recipe for a festive treat in 40 minutes!
There’s no reason you can’t take a few shortcuts and still create a homemade dessert that tastes as incredible as it looks!
Start with a boxed cake mix and put the extra effort into a delicious buttercream and edible decorations. Add a little green food coloring and you have a dessert worthy of a St. Patrick’s Day celebration!
For more of this flavor combination, try a Mint Oreo Cookie Trifle or my creamy homemade fudge that’s loaded with cool and refreshing candy pieces.
Peppermint Crunch Mini Cheesecakes are a great alternative for the winter holiday season. They are just as rich and decadent and can be baked in a regular muffin tin!
Chocolate Mint Cake
Prepare the box mix as directed, then whip up a batch of frosting. Once cooled, slice off the tops of the rounds to make them level before stacking and frosting.
Melt semi-sweet chips with a little heavy cream and spoon it around the sides and top of the dessert. Then, finish the chocolate cake with mint candy pieces!
Decorating Tips and Tricks
- Use room temperature dairy. The butter should always be softened when creamed, but removing the chill helps create a silky smooth texture as well. Same goes for the heavy cream.
- Level cakes in the oven. You can find Bake Even Strips in the pastry decorating aisle or use cut up terry cloth rags. Soak the strips in cold water and wrap them tightly around each pan before baking. These help to insulate the sides so the batter cooks evenly and doesn’t dome in the center.
- Don’t have piping bags? Using one makes it easier to apply the frosting, but you can transfer it with a spatula instead. Or, create your own by filling a disposable storage bag and snipping off the bottom corner.
- Tip for easier drizzling: Instead of a spoon, use decorating squeeze bottles. They are less messy and give you better control over much you apply at a time.
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Cake Recipe FAQ
Does frosted cake need to be refrigerated?
Yes, leftovers should be kept in the refrigerator and eaten within 3 to 4 days for best results. Keep the dessert covered or in a sealed container so it doesn’t dry out.
If you’ll be making it ahead of time, I recommend adding the toppings just before serving so they harden in the cold temperature.
Can I make the frosting in advance?
While it has the best consistency when it is freshly made, mint buttercream can be kept in the refrigerator for up to one week in an airtight container.
Just let it come to room temperature on the counter, then whip it again before spreading it on the chocolate mint cake.
Enjoy!
With love from our simple kitchen to yours.
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Frosted Chocolate Mint Cake
Ingredients
- 1 box chocolate cake mix- plus ingredients listed on back
Frosting
- 3 sticks salted butter, room temperature
- 3 1/2 cups confectioners sugar
- 1/2 teaspoon peppermint extract
- 1/4 cup heavy cream
- Green food color, optional
Toppings
- 12 Andes mints, roughly chopped
- 1/2 cup semi sweet chocolate
- 1 tablespoon heavy whipping cream
Instructions
- Preheat oven to 350 degrees and prepare 2 eight-inch cake pans with nonstick spray and set aside.
- Prepare the cake according to the directions on the back of the box. Distribute evenly between the two cake tins and bake according to instructions on box.
- Remove from oven and allow to cool in the tins for about 10 minutes and then flip them onto a wire rack to finish cooling completely.
- Prepare your buttercream by placing the butter into the bowl of a stand mixer equipped with a paddle attachment.
- Cream butter on high speed for 4-5 minutes or until light and fluffy.
- Reduce speed to low and slowly add in powdered sugar and mix until well combined.
- Add in the heavy cream and mix on high speed for another 4-5 minutes until the frosting is fluffy.
- Add the vanilla extract and food color and mix until just combined. Add to a large piping bag with a large flat or round tip.
- Roughly level each cake layer by using a cake knife to cut the domes off the top. Place one layer on a cake stand or board and top with about half of the frosting and smooth.
- Repeat with the other layer of cake.
- In a microwave save bowl, combine the chocolate and heavy cream and heat in the microwave for 30 second increments until melted and smooth. Place in a squeeze bottle or use a spoon to pour the chocolate around the sides and on top of the cake.
- Top with chopped mints and serve.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2021
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I love anything mint and chocolate! This cake is the prefect mix!