This Chocolate Cake with Mint Buttercream features a layer of soft, rich chocolate cake that’s piled high with irresistibly creamy-fluffy mint chocolate chip frosting. It’s easy to make, perfect for celebrations big or small!
When life calls for a celebration, there’s simply no excuse for not baking up this easy-to-make Chocolate Cake with Mint Chocolate Chip Buttercream. Along the same line as another favorite dessert, my mom’s Mint Chocolate Brownies, this cake is perfect for celebrations and holidays – think St. Patrick’s Day, Easter, Christmas, and New Year’s!
WhY I Can’t Resist this Mint Chocolate Cake
Growing up, birthdays were always celebrated with a one-bowl, quick & easy Chocolate Wacky Cake. This mint chocolate cake has a similar 9×13 pan sensibility to it, but with a bit more indulgence, as I made a few adaptations to Ina Garten’s layered “Beatty’s Chocolate Cake” (from her book Barefoot Contessa at Home). And oh, that buttercream — it’s like the best frosting version of one of my top ice cream flavors, mint chocolate chip. I canNOT resist!!
- Ultra-moist cake. I adore a super moist chocolate cake. This recipe includes buttermilk and oil, which create a soft, plush crumb that stays tender for days.
- Deep chocolate flavor. Both espresso powder and strongly brewed coffee are added to enhance the chocolate flavor in the cake. (But I promise they don’t make the cake taste like coffee.)
- Creamy-fluffy mint chocolate chip frosting. The irresistible whipped buttercream texture. The cool mint flavor. The chopped chocolate. Oh my! It’s a lick-the-beater-clean kind of frosting.
- Perfect for a crowd. A classic 9×13 cake never goes out of style. It’s easy to slice and serve, and to transport anywhere, so save this one for your next get-together!
Enjoy!
What You’ll Need
These notes will help you understand what each ingredient does in this recipe. or options for substitutions. Scroll down to the printable recipe card to find the exact ingredient quantities and recipe instructions.
Chocolate Cake:
- Butter – Use unsalted butter to grease the pan.
- Flour – All-purpose flour provides the structure.
- Sugar – Granulated white sugar adds sweet flavor and contributes to the overall moistness of the cake.
- Cocoa powder – I use natural unsweetened cocoa powder. For darker chocolate depth, you could substitute it with Dutch processed cocoa (or mix half and half).
- Baking powder and baking soda – Both offer rise and tenderness, while baking soda also neutralizes the acid in cocoa powder to eliminate any bitterness.
- Espresso powder – I like adding this to chocolate baked goods, such as these Nutella Cheesecake Bars, as it boosts the chocolate flavor. This is not the same as instant coffee; espresso powder is actually made by drying brewed espresso, so it’s more concentrated in flavor.
- Salt – I use Morton kosher salt. This balances the chocolate flavor.
- Buttermilk – Use store-bought buttermilk, which is thicker than making your own DIY version with milk and vinegar or lemon juice.
- Vegetable oil – Cocoa powder can make cakes dry, so the added moisture from the oil’s fat balances this. You could use another neutral oil you like to use in baking.
- Eggs – These add more moisture, plus rich flavor. Let these come to room temperature.
- Vanilla extract – Use pure vanilla extract for the very best flavor (not imitation vanilla).
- Coffee – Freshly brewed hot coffee intensifies the chocolate flavor as discussed above, and it also reacts with the baking soda to make the cake light and airy.
Mint Chocolate Chip Buttercream:
- Butter – Unsalted butter provides the creamy, fluffy base. Soften it to room temperature.
- Powdered sugar – Also known as confectioners’ sugar, this finely ground sugar adds sweet flavor that incorporates smoothly.
- Salt – Use kosher salt here, or a fine salt. This helps balance the sweetness.
- Half and half – This offers the right consistency to make the frosting smooth and spreadable.
- Mint extract – Take care to use mint extract, not peppermint extract. The goal is mint chocolate chip ice cream flavor here, not a peppermint candy cane.
- Vanilla extract – This adds a little depth, to keep the mint frosting from being one-dimensional.
- Green food coloring – I use a little bit of Americolor Leaf Green #111. Added coloring is optional. You could also use a different green color.
- Chocolate – Chop it up small, for even distribution.
How to Make Chocolate Cake With Mint Buttercream
If you’d like, make the cake a day ahead of time and store it covered at room temperature before frosting it.
- Prepare the pan. If you plan to remove the cake from the pan before serving, butter a 9×13 pan, line it with parchment paper, then butter the paper and dust with flour. Otherwise, just butter the pan and serve straight from the pan. Preheat the oven to 350°F.
- Mix the dry ingredients. Add the dry ingredients to the bowl of a stand mixer and mix on low speed to combine.
- Add wet ingredients. Mix in the buttermilk, oil, eggs, and vanilla on medium speed until combined. Slowly mix in the coffee, then beat on high for a minute.
- Bake. Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick comes out clean. Cool on a wire rack for 15 minutes before inverting onto a platter (or cool completely in the pan if you plan on serving from there).
- Make the mint buttercream. Beat the butter in a stand mixer until very light and fluffy. Mix in the powdered sugar and salt and incorporate on low speed, then mix in the half-and-half and extracts. Beat on medium-high until light and fluffy, then mix in the food coloring if you’re using it.
- Add chocolate. Fold the chopped chocolate into the frosting.
- Frost the cake. Fold the chopped chocolate into the frosting and spread over the cooled cake.
- Serve. Slice the cake. Garnish with additional chopped chocolate if desired. And serve.
Brenda’s Tips
Here are a few more notes on this mint chocolate cake before you get started:
- Pleeeeeeease use the espresso powder and coffee. Whenever I include these ingredients in my chocolate recipes, there are always people asking if they can be eliminated. Well, you surely can do without — but I include them because I truly like how they boost the chocolate flavor and add more depth. Please, just give it a try!
- Soften the butter. For the creamiest, fluffiest frosting that is without lumps, be sure to let your butter soften to room temperature.
- Chop the chocolate small for the frosting. If you have large chunks of chocolate, the frosting will be harder to spread smoothly and it can tear the top of the cake in the process. I recommend not chopping any larger than what is shown in my photos. If desired, you can use a box grater to quickly grate the chocolate finely, for even smaller pieces.
- Start small with the food coloring. A little goes a long way, and it’s always easy to add more — but you can’t remove it once it’s incorporated. Also know that different brands and kinds of food coloring (liquid vs. gel, for example) will require more or less.
How to Store
- Refrigerator: Although you can store this cake at cool room temperature for up to a day, because it has a buttercream frosting, it should be refrigerated for longer storage. Cover and refrigerate for up to 5 days. Serve cold or bring to room temperature before serving.
- Freezer: To freeze this chocolate cake with mint buttercream, transfer it to an airtight container. Store for up to 3 months and thaw in the fridge before serving.
More Crowd-Pleasing Cakes
Chocolate Cake with Mint Chocolate Chip Buttercream
Yield: 24 servings
With soft, rich chocolate cake that's piled high with irresistibly creamy-fluffy mint chocolate chip frosting, this cake is perfect for celebrations big or small!
Print
Ingredients
Chocolate Cake
- 1 tablespoon unsalted butter, for greasing the pan
- 2 cups all-purpose flour, plus a bit more for dusting the pan
- 2 cups granulated sugar
- ¾ cup cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon espresso powder
- 1 teaspoon Morton kosher salt
- 1 cup buttermilk (do not use a make-your-own buttermilk substitute)
- ½ cup vegetable oil
- 2 extra-large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup freshly brewed hot coffee
Mint Chocolate Chip Buttercream
- 1 cup unsalted butter, at softened room temperature
- 3 cups powdered sugar
- ⅛ teaspoon Morton kosher salt
- 3 tablespoons half and half
- 2 teaspoons pure mint extract (not peppermint extract)
- 1 teaspoon pure vanilla extract
- green food coloring, if desired (I use a little bit of Americolor Leaf Green #111)
- 3 ounces (about ½ cup) finely chopped good quality semi-sweet chocolate
Instructions
Chocolate Cake
- Preheat oven to 350°F. Butter the bottom and sides of a 9″ x 13″ pan. Line bottom of pan with parchment paper, and then butter the parchment paper. Add a bit of flour to coat the entire inside surface of the pan, tap out the excess, and set pan aside. This will allow you to turn the cake out onto a platter. If you want to leave the cake in the pan, skip the parchment paper and follow the rest of the steps.
- In the bowl of a stand mixer fitted with a paddle attachment, add flour, sugar, cocoa powder, baking powder, baking soda, espresso powder, and salt. Mix on low speed to combine dry ingredients well.
- Add buttermilk, vegetable oil, eggs, and vanilla to dry mixture and mix together on medium speed until well combined. Reduce speed to low and carefully add hot coffee to the cake batter. Once coffee is incorporated, scrape the bottom of the bowl with a rubber spatula and then turn mixer speed to high and beat for 1 minute.
- Pour cake batter into prepared pan. Bake for about 40 minutes, or until the center is mounded and firmed up, and a toothpick inserted in the center comes out clean. Remove cake from oven and let cool on a wire rack for 15 minutes. Place serving platter upside down on top of cake pan, and invert cake onto it. Let cake cool completely before adding buttercream.
Mint Chocolate Chip Buttercream
- In the bowl of a stand mixer fitted with a paddle attachment, whip butter on medium-high speed until very fluffy, about 8 minutes, occasionally scraping down the sides and bottom of the bowl.
- Add powdered sugar and salt, and beat on low to incorporate. Add half and half, mint extract, and vanilla extract, mixing on low until combined. Increase mixer speed to medium-high and beat until very light and fluffy, about 5 to 6 minutes, occasionally scraping down the sides and bottom of the bowl.
- Add green coloring, if desired, and mix until incorporated. With a rubber spatula, fold in the chopped chocolate. Then spread finished buttercream evenly over the chocolate cake.
Notes
Cake adapted from Ina Garten’s “Beatty’s Chocolate Cake”, found in her book Barefoot Contessa at Home.
Nutrition Information:
Serving: 1 Calories: 332kcal Carbohydrates: 46g Protein: 3g Fat: 16g Saturated Fat: 7g Polyunsaturated Fat: 8g Cholesterol: 38mg Sodium: 290mg Fiber: 1g Sugar: 35g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
This post was originally published in 2015, then updated in 2026.
Hi, will this make enough cake batter and icing for a two layer cake? Thanks!
Hi Elisabeth – it all depends on the size of your pans. Try to use 2 pans that would have a similar area as the original recipe, and you should be good!
I wanted to make it Christmas-y so I used peppermint. I separated the frosting and left half white and colored the other half pink, and made wavy stripes
I used the buttercream icing recipe on my own chocolate cake recipe. The icing was absolutely divine! All I had was peppermint extract, I couldn’t find mint anywhere! It still turned out perfectly though.
I have a little time-saving tip, finely grate the semi-sweet chocolate. It took me less than two minutes and I refrigerated it before adding to the icing. You’ll get the exact same results as you would from chopping it.
Thanks for the amazing icing recipe!
I’m so glad you liked this, Brianna. And thanks for the tip!
What is half and half?
I made this to celebrate my mom’s birthday & it was delicious! The frosting is THE best.
Love how fluffy your frosting is! Beautiful cake!
I’m making this frosting right now
I made this cake today for a St. Patty’s Day treat. It was delicious! My husband, who normally prefers plain cake over frosted, tried the cake by itself and then with the frosting. He said the frosting definitely made the cake. I’ll know I’ll be making this one again!
Hi Jemma – that would be 3 tablespoons of half and half.
Hi Lisa – I’m wondering if it wasn’t baked quite long enough, to get the center to firm up?
Where do you find mint extract? I went to 3 different stores (including Michaels) and couldn’t find it. So I went with peppermint.
Hi Susan – I always buy it at my regular grocery store (Cub Foods), in the baking section with all the other extracts. They carry both McCormick and Watkins brands of mint extract. Amazon carries them also.
This cake is so perfect for St. Patty’s Day!
Where do u find powder expresso
Hi Tammy – I just added a link to the espresso powder in the recipe. King Arthur carries espresso powder, and I’ve also gotten it at Williams Sonoma.
Is there any way to make this without the coffee? I don’t like coffee (I know, gasp!), lol
You could just use hot water. But PLEASE try it with the coffee – you really can’t taste coffee flavor, it just enhances the chocolate.
I love chocolate & mint and that buttercream?? Swoon….
However, I noticed in the recipe you noted that the mint extract should Not be peppermint. Why is that?
Hi Trish – mint and peppermint are different – think mint chocolate chip ice cream versus a candy cane.
I adore that mint chip fluff you have on top. It was always a favorite ice cream, and the frosting incarnation looks just as tempting.
No worries Brenda, it was really wonderful! So chocolatety and that frosting was perfect! My girlfriend loved it and took the rest home to share with her big family! Good for me because it was so yummy that I would have wanted to eat it all! 😉
So glad to hear this, Donna! :)
Hi Donna. Oh, no! I have no idea what could have happened. I suppose just differences in ovens can make a difference in the baking time. To reassure you, yes, the batter is very thin when you pour it into the pan before baking. Please update me and let me know how it was once you cut into it.
My family would love this cake on St. Patrick’s Day—or absolutely ANY day!!!
yes, please!! looks and sounds dee-lish. xo