Mint Chocolate Chip Cake

A mint lovers dream, this mint chocolate chip cake is layers of dark chocolate cake filled and covered with creamy mint chocolate chip buttercream!  It looks like ice cream… but it’s really cake!

Mint Chocolate Chip Cake by

I’m heading out of town this weekend to Garmish, Germany for a marriage retreat courtesy of the US Army.  Three days and two nights at the Edelweiss Resort all on the Army’s dime.  When they offer these kinds of weekends – you don’t tell the Army no.  You say, THANK YOU and enjoy yourself!

Unfortunately, by going on this retreat I’ll be missing my dear friend Chasity’s birthday on Sunday.  Sad, yes.  BUT – being the awesome friend I am… I’m making her birthday cake before I head out of town!  Her husband asked me last week if I’d make the cake for her and of course I jumped at the chance.  Chasity’s favorite flavors are mint & chocolate chip.  No lie about this too.  We went to Poland together last weekend and stopped in Dresden and she ate two giant scoops of mint chocolate chip ice cream.  She LOVES this stuff!  (PS Sorry, Chasity for calling you out on the ice cream haha!)

I started with a basic two layer 8-in chocolate cake.  You can use any recipe you like…  for a quick cake, I like chocolate fudge box mix or you can use my favorite recipe for chocolate cake. Since most of the awesomeness of this cake comes from the frosting and the decorations… the cake part wasn’t my primary focus. I frosted the cake with buttercream – but kicked it up a million notches by adding mint and chocolate chunks to create the mint chocolate chip aspect of the cake. For garnish I made a mint chocolate bark that was super simple yet so darn yummy.  Overall – this cake ruled!


Mint Chocolate Chip Cake by

Mint Chocolate Chip Cake
Serves: 1 2-layer 8-inch cake
Chocolate Cake
Mint Chocolate Chip Buttercream
  • 1 cup unsalted butter, room temperature
  • ½ cup shortening
  • 2lbs powdered sugar
  • 1 Tbsp mint extract
  • ⅛ tsp salt
  • ¼ cup heavy cream
  • Wilton Food Coloring Gel - Green
  • 1 cup semi-sweet chocolate, chopped
Chocolate Ganache
  • 4oz semi-sweet chocolate, chopped
  • ½ cup heavy cream
  • 1 Tbsp butter
  • 1 Tbsp vanilla
Mint Chocolate Chip Bark
Chocolate Cake
  1. Make ½ the recipe for the chocolate cake using the recipe in the link above.
  2. Cover and freeze layers for several hours or overnight.
Mint Chocolate Chip Buttercream
  1. Cream butter and shortening together until smooth.
  2. Add the powdered sugar 1 cup at a time, beating well after each addition.
  3. Mix in the mint, salt, and heavy cream. Scrape the sides of the bowl and beat on high for 4-5 minutes or until light and fluffy. If the mixture is too thick, add more heavy cream.
  4. Add the food coloring and mix until the color is uniform.
  5. Fold in the chocolate chunks.
Chocolate Ganache
  1. Place chocolate chunks in a medium glass bowl.
  2. In a small sauce pan, heat the milk, butter and vanilla until it boils.
  3. Pour immediately over the chocolate and let stand for 2 minutes.
  4. Using a metal spoon, stir slowly and gently until all the chocolate has melted making sure not to incorporate any air into the ganache.
Mint Chocolate Chip Bark
  1. Follow the recipe found in the link above.
  1. Trim off the rounded edges of the top of both layers of cake.
  2. Using an offset spatula, spread a ½ inch layer of buttercream over the first layer of cake. Make sure to spread it flat and evenly all the way across the edge of the cake.
  3. Spread a thin crumb coat of buttercream around the outside of the cake. Refrigerate for 15 minutes.
  4. Generously spread more buttercream around the outside of the cake until you have about a ½ inch layer of frosting. Smooth out the buttercream.
  5. Prepare the ganache on the top of the cake in the center. Using an offset spatula, gently bring the ganache to the edge of the cake and let it pour over. Start by pouring a small amount of ganache, you can always add more if necessary.
  6. Garnish with a stack of mint chocolate chip bark.

16 thoughts on “Mint Chocolate Chip Cake

  1. Betsy, this looks amazing. Am I missing the powdered sugar amounts in the frosting recipe? Also the vanilla or am I using the mint extract instead of vanilla? Let me know. The bark looks amazing as you said and I do plan to gift it as you suggest. BTW have a wonderful get-away!

  2. It was the most awesome cake ever! Thank you soooo much! Even though you called me out on the ice cream…….I still love you!

  3. Hopefully you see this comment today because I need to make this cake tonight lol. I have peppermint extract already, is that fine for the mint or should I look for a different mint?

    1. Hi Emily! Peppermint will work okay… it’ll just have a slightly more holiday feel than with a regular mint. But it’ll still do the trick! GOOD LUCK! Let me know how it turns out for you!

  4. Hi Betsy, I have been admiring this cake for so long and am going to make it for my own birthday in a few weeks. Just a quick question – how long will the bark keep for, and how should I store it. Thanks in advance!

    1. Hi Rebecca! I hope you have a great birthday! The bark should last for a couple of weeks. If you’re not going to use it within the first couple of days, I’d suggest storing it in the fridge. I had mine in a ziploc bag, but I knew I was going to be using it immediately. If you want to take more care with it, I’d put it in a tupperware type container and put wax paper between the layers of bark and store in the fridge. 🙂 Good luck! And send me pictures of the cake!

      1. Thanks for your reply Betsy, that helps a lot. I’m really looking forward to trying this cake, I hope it turns out as well as yours. 🙂 I’ll try and take some pictures

  5. I just made this for my boyfriend’s birthday, and it was HEAVENLY. Hands-down, the best buttercream frosting I have ever tasted. I’ll use this frosting recipe as my base from now on; I can’t wait to try it with different types of flavourings and extracts. **ONE WORD OF CAUTION, though: I would recommend significantly reducing the amount of mint extract. I had read that a common problem with mint frosting is it can end up tasting like toothpaste. I used only a 1/2 teaspoon of extract in the whole batch of frosting and it was perfect. Use a light hand; add a 1/4 teaspoon at a time, mix, and taste. You can always add more, but if you add too much from the start, you’ll ruin the batch. We put this cake out for the party, and it went over like gangbusters. Everyone wanted a piece to take home, and by the next day there was nothing left.

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