Andes Chocolate Mint Cake

Name: Andes Chocolate Mint Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 cup Dutch process cocoa powder; 1 3/4 cups white granulated sugar; 2 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 3/4 cup canola or vegetable oil; 2 tsp pure vanilla extract; 4 large eggs (room temperature); 1 1/4 cups buttermilk (room temperature); 1 cup hot water; 2 1/2 cups unsalted butter (slightly cold); 7 1/2 cups powdered sugar; 1 tsp peppermint extract; 1 tsp pure vanilla extract; 1/2 tsp salt; 1/2 cup heavy cream; Food dye (blue, green, brown); 4 oz semisweet chocolate bar (chopped); 2 packages Andes mints (40 bars for filling, remainder for decoration)

By:

Sarah

Published:

November 3, 2025

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This Andes Chocolate Mint Cake is truly a treat for chocolate and mint lovers alike. Imagine an indulgent chocolate cake filled with rich minty goodness, reminiscent of your favorite mint chocolate chip ice cream. Throughout the layers, you’ll find a lovely balance that brings both richness and freshness to each bite. This cake doesn’t just look stunning—it also satisfies your cravings for something sweet and special. Perfect for birthdays or holiday gatherings, it’s bound to be a showstopper that everyone will want to try. Plus, making it is half the fun! So, grab your apron and let’s get baking this wonderful Andes Chocolate Mint Cake that’s sure to impress your friends and family!

Why This Recipe Works

This Andes Chocolate Mint Cake combines the rich, indulgent flavors of chocolate with the invigorating essence of mint, reminiscent of the beloved mint chocolate chip ice cream. The secret to a perfectly moist cake lies in the delicate balance of wet and dry ingredients, while the use of Andes mints infuses each layer with a burst of minty goodness. This cake is not only visually stunning but is also incredibly satisfying to eat, making it a standout choice for any celebration.

Why You’ll Love This Andes Chocolate Mint Cake

Whether you’re a chocolate lover, a mint enthusiast, or both, this Andes Chocolate Mint Cake is sure to delight your taste buds. The soft layers of chocolate cake filled with creamy frosting and crunchy Andes mints create a delightful texture and flavor profile. Pair it with a scoop of vanilla ice cream for an extra special treat, and get ready to impress your family and friends with this irresistible dessert!

Ingredients

For the Chocolate Cake:
2 1/2 cups all-purpose flour
1 cup Dutch process cocoa powder
1 3/4 cups white granulated sugar
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
3/4 cup canola or vegetable oil
2 tsp pure vanilla extract
4 large eggs (room temperature)
1 1/4 cups buttermilk (room temperature)
1 cup hot water
For the Chocolate Mint Buttercream Frosting:
2 1/2 cups unsalted butter (slightly cold)
7 1/2 cups powdered sugar
1 tsp peppermint extract
1 tsp pure vanilla extract
1/2 tsp salt
1/2 cup heavy cream
Food dye (blue, green, brown)
4 oz semisweet chocolate bar (chopped)
Decoration:
2 packages Andes mints (40 bars for filling, remainder for decoration)

Preparing the Chocolate Cake

Preheat the Oven and Prepare Pans

First things first, preheat your oven to 350°F. Spray three 8-inch cake pans with baking nonstick spray, and line the bottoms with parchment circles. Give them another light spray to ensure your cakes release easily.

Combine Dry Ingredients

In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. This step helps to avoid lumps and ensures a light cake. Set this mixture aside for later use.

Mix Wet Ingredients

Now, take another bowl and mix the oil, vanilla extract, buttermilk, and eggs. Slowly whisk in the hot water until everything is well mixed. Don’t worry if it seems a bit thin; that’s how it should be!

Combine Wet and Dry Ingredients

Next, pour the wet mixture into the dry ingredients. Mix gently, just until combined. Avoid overmixing; we want our cake soft and fluffy.

Bake the Cake Layers

Distribute the batter evenly among your three prepared cake pans. Bake for 24-27 minutes, or until a toothpick comes out with moist crumbs. Once done, let the cakes rest in the pans for about 10 minutes, then carefully transfer them to a cooling rack to cool completely.

Making the Chocolate Mint Buttercream Frosting

Prepare the Butter

To start off the frosting, let the unsalted butter sit at room temperature for about 30 minutes. It should be slightly cold but soft enough to work with.

Sift Powdered Sugar and Chop Chocolate

While you wait, sift the powdered sugar to ensure it’s lump-free, and chop the semisweet chocolate into small, manageable pieces.

Beat the Butter

Using a mixer, beat the butter on high for about 3 minutes until it’s light and fluffy. Gradually add in the sifted powdered sugar until it’s all incorporated—this will take a minute or two.

Add Flavor and Cream

Next, combine the peppermint extract, vanilla extract, salt, and heavy cream into the mix. First, beat on low to prevent a cloud of powdered sugar, then switch to high and beat for another 2 minutes. This helps incorporate air for a fluffy frosting.

Color the Frosting

For a touch of fun, add food dye—2 drops of green, 1 drop of blue, and a tiny amount of brown. Mix until you achieve a lovely minty hue. Gently fold in the chopped chocolate pieces with a rubber spatula so they’re evenly distributed.

Assembling the Cake

Chill Cake Layers

To make things easier, place the cooled cake layers in the freezer for about 15 minutes. This helps them firm up a bit, making them easier to frost. If necessary, level off any domed tops for even stacking.

Prepare the Andes Mint Filling

Chop 40 of the Andes mints to yield roughly 1 cup. These will give each layer of your cake a lovely crunch and burst of mint.

Frost the First Layer

On your cake board, place a small amount of frosting to hold the first cake layer in place. Spread 1 cup of frosting evenly on top. Then, pipe a border around the edges to contain the Andes mints. Sprinkle half of the chopped Andes mints over the frosting.

Stack Remaining Layers

Repeat the frosting and mint process with the second layer. For the last layer, flip it upside down (with the bottom side up) so you get a nice flat top.

Final Frosting

Apply a light crumb coat of frosting over the entire cake. Pop it in the freezer for another 15 minutes. After that, apply the final layer of frosting. Use an offset spatula to create a smooth surface or a swirl effect as you turn the cake.

Decorate

Finish off by topping the cake with the remaining chopped Andes mints. This will not only look great but add an extra touch of minty flavor.

Serving Suggestions

Serve this Andes Chocolate Mint Cake at your next gathering, special occasion, or holiday celebration. It pairs wonderfully with a scoop of vanilla ice cream or a fresh mint garnish for an elevated presentation.

Tips for Success

Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature; this helps with mixing.
Don’t Overmix: Mix just until combined to maintain the cake’s fluffiness.
Level Layers: Trim any domed cake tops for even stacking.

Variations

Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to enjoy a gluten-free version without compromising flavor.
Flavor Enhancements: Consider adding chopped nuts or even chocolate chips to the cake batter for extra texture and flavor.

FAQs

1. Can I make this cake ahead of time?
Yes, you can bake the cake layers and freeze them. Then thaw and frost them when you’re ready to serve.

2. How do I store leftovers?
Keep the cake in an airtight container at room temperature for a few days. You can refrigerate it for about a week.

3. Can I use different types of chocolate?
Absolutely! Milk chocolate or dark chocolate can be used for variations in flavor.

4. Is mint extract necessary?
Mint extract helps achieve that distinct mint flavor; substituting it with vanilla will alter the taste.

5. Can I add more Andes mints to the frosting?
Feel free to increase the amount for an extra minty experience!

Every bite of this Andes Chocolate Mint Cake is a delicious reminder of why we love desserts. The softness of the cake juxtaposed with the creamy frosting creates a harmony of flavors that will leave a lasting impression on anyone who tries it. Elevate your dessert game today with this delightful recipe!