This Mint Chocolate Chip Layer Cake is such a fun flavor combination! I mean, how can you go wrong with a super moist mint chocolate cake? You really can’t.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12-14 Slices
- 2 cups (260g) flour
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240ml) milk
- 1 cup (240ml) vegetable oil
- 1 1/2 tsp vanilla
- 1 cup (240ml) boiling water
- 1 1/2 cups (336g) butter
- 1 1/2 cups (284g) shortening
- 11 1/2 cups (1323g) powdered sugar
- 5 tbsp (75ml) water
- 1 tsp vanilla extract
- 1 tbsp mint extract
- Green and yellow gel icing color
- 10 oz mint chocolate pieces
- Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides.
- Add all the dry ingredients to a large bowl and whisk together to combine.
- Add the eggs, milk and vegetable oil to the dry ingredients and mix well.
- Add the vanilla to the boiling water and add to the batter. Mix on low speed until well combined.
- Divide the batter evenly between the three cakes pans and bake at 300 degrees for about 30-35 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove cakes from oven and allow to cool for about 5-10 minutes, then remove to cooling racks to cool completely.
- 7. While the cakes cool, make the frosting. Beat the butter and shortening together until smooth.
- Slowly add about 1/2 of the powdered sugar, mixing until smooth between each addition of powdered sugar.
- Add 3-4 tablespoons of water and the vanilla and mint extract to the frosting and mix until smooth.
- Slowly add the remaining powdered sugar, mixing until smooth between each addition of powdered sugar.
- Add additional water to the frosting as needed to get a smooth consistency, then color frosting with gel icing color.
- When the cakes are cooled, use a large serrated knife to remove the domes from the tops of the cake layers so that they are flat.
- Place the first layer of cake on your serving plate or on a cardboard cake circle.
- Spread 1 cup (240g) of frosting into an even layer on top of the cake, then sprinkle 1/4 cup of mint chocolate pieces on top and press into the frosting.
- Add the second layer of cake, then another cup (240g) of frosting and 1/4 cup of mint chocolate pieces.
- Top the cake with the third layer of cake.
- Frost the outside of the cake with the remaining frosting. For help getting a smooth finish, refer to my tutorial.
- Press additional mint chocolate pieces into the sides of the cake and pipe a swirl border of frosting around the top edge of the cake. Sprinkle additional mint chips over the top of the cake, if desired.
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