Mint Chocolate Cake

This mint chocolate chip cake is a moist chocolate cake layered with a creamy peppermint frosting! No eggs or dairy needed, it's a showstopping, low effort dessert.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 284kcal

Author Arman Liew

Ingredients

3 cups all purpose flour can use gluten free * See notes
1/2 cup cocoa powder sifted
2 cups sugar
2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoon vinegar white or apple cider
1 tablespoon vanilla extract
3/4 cup oil any neutral flavored oil
2 cups water

For the peppermint frosting

2/3 cups butter softened
6 cups powdered sugar
1 1/2 teaspoon peppermint extract
1-2 drops green food coloring
1-2 tablespoon milk optional

Instructions

Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
In a large mixing bowl, combine the flour, cocoa powder, sugar, baking soda, and salt, and mix well. Add the vanilla, oil, vinegar, and water and mix until combined and smooth.
Distribute the cake batter amongst the two cake pans. Bake the cakes for 25-27 minutes, or until a skewer comes out mostly clean. Let the cakes cool completely.
As the cake is cooling, make the frosting. Add the softened butter into a large mixing bowl. Beat it together until smooth. Slowly add in the powdered sugar, until combined. Add in the peppermint extract and green food coloring. If the frosting is too thick, add extra milk until desired texture.
To layer the cake, slice the two cakes in half. Place the first layer of cake, followed by a scant 1/4 portion of the frosting. Repeat until you are left with a four layer cake. Add remaining frosting to the top. Refrigerate the cake for 30 minutes, for the frosting to firm up.

Notes

* If you use a gluten free flour, be sure that it has added xanthan gum. I use Bob's GF baking flour.

TO STORE: Leftover cake should always be stored in an airtight container in the refrigerator. The cake will keep well for up to 1 week.

TO FREEZE: Place the cake in a freezer-friendly container and freeze it for up to 6 months.

To make cupcakes: If you’d rather make mint chocolate cupcakes, cut the recipe in half and bake the batter in 12 lined cupcake tins for 18-20 minutes or until a toothpick inserted comes out clean.

To make ahead: Bake it as directed, then let it cool completely. Wrap the cakes in plastic wrap and store them in the freezer for up to 1 month. When you’re ready to enjoy it, let the cake sit at room temperature for 1 hour before frosting. The frosting is best prepared fresh.

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