Chocolate cake with its rich, moist texture is a timeless treat that evokes fond memories for many of us. Infused with the delightful freshness of mint buttercream, this chocolate cake transcends the usual dessert experience, thanks to its indulgent layers and delightful aroma. The smooth and creamy mint buttercream perfectly complements the rich chocolate, creating a dessert that is not just a cake but an experience. Whether it’s a birthday celebration, a family gathering, or simply a well-deserved treat after a long week, this cake is bound to put a smile on everyone’s face.
I first attempted making this cake during a friend’s birthday, inspired by a classic chocolate cake but wanting to add a personal twist. The combination of chocolate and mint worked unexpectedly well, bringing back memories of enjoying mint chocolate chip ice cream in the summer. Each bite is a heavenly fusion of rich chocolate and refreshing mint, making it a dessert that you’ll want to recreate over and over again. Trust me, once you try this chocolate cake with mint buttercream, you’ll want to keep this recipe in your kitchen arsenal.
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 80 minutes, making it the perfect last-minute dessert.
- Irresistible Flavor: A delightful blend of rich chocolate cake paired with refreshing mint buttercream.
- Eye-Catching Appeal: The bright green buttercream adds a fun and festive touch to any occasion.
- Flexible Serving: Ideal for various occasions, from a casual snack to special celebrations.
- Diet-Friendly Options: The cake can easily be adjusted for gluten-free flour or vegan substitutes.
Ingredients You’ll Need
- 1 tablespoon unsalted butter: For greasing the pan to ensure easy release; opt for unsalted for better flavor control.
- 2 cups all-purpose flour: The foundation of the cake; feel free to substitute with gluten-free flour if desired.
- 2 cups granulated sugar: Sweetens the cake while balancing the cocoa’s bitterness; you can use half granulated and half brown sugar for added moisture.
- ¾ cup cocoa powder: Adds depth and richness; use a high-quality unsweetened cocoa powder for the best flavor.
- 2 teaspoons baking powder: Helps the cake rise; ensure it’s fresh for maximum effect.
- 1½ teaspoons baking soda: Works with the baking powder to create a light texture; another fresh product.
- 1 teaspoon espresso powder: Intensifies the chocolate flavor, but if you don’t have it, omit it for a less intense experience.
- 1 teaspoon Morton kosher salt: Enhances all the cake flavors; table salt can be a substitute if necessary.
- 1 cup buttermilk: Adds moisture and tanginess; avoid substitutions like vinegar and milk, as true buttermilk gives the best texture.
- ½ cup vegetable oil: Keeps the cake moist; can be swapped for melted coconut oil for a light flavor.
- 2 extra-large eggs: Provides structure; room temperature eggs work best for aerating the batter.
- 2 teaspoons pure vanilla extract: Adds a warm flavor; always go for pure for better taste.
- 1 cup freshly brewed hot coffee: Enhances the chocolate flavor; decaffeinated coffee can also be used without compromising taste.
- 1 cup unsalted butter: The star of the buttercream; make sure it’s at room temperature for easy whipping.
- 3 cups powdered sugar: Sweetens the buttercream; sifted for smoothness is ideal.
- â…› teaspoon Morton kosher salt: Just a pinch to balance sweetness.
- 3 tablespoons half and half: Creates a smooth and creamy consistency; heavy cream is an alternative for a richer buttercream.
- 2 teaspoons pure mint extract: Provides that fresh mint flavor; avoid peppermint extract as it’s too strong.
- 1 teaspoon pure vanilla extract: Once again, enhances the flavor profile.
- Green food coloring (optional): A fun addition to make the buttercream pop; Americolor Leaf Green is my go-to.
- 3 ounces (about ½ cup) finely chopped good quality semi-sweet chocolate: Adds delightful texture and richness to the buttercream.
How to Make Chocolate Cake With Mint Buttercream
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Preheat and Prepare: Start by preheating your oven to 350°F. Grease a 9″ x 13″ pan with 1 tablespoon of unsalted butter, then line the bottom with parchment paper. Grease the parchment and dust the pan with flour to ensure easy removal from the pan later.
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Mix Dry Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, combine 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup cocoa powder, 2 teaspoons baking powder, 1½ teaspoons baking soda, 1 teaspoon espresso powder, and 1 teaspoon Morton kosher salt. Mix on low speed until well blended.
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Incorporate Wet Ingredients: Add 1 cup buttermilk, ½ cup vegetable oil, 2 extra-large eggs, and 2 teaspoons pure vanilla extract to the dry mixture. Mix on medium speed until everything is combined. Gradually pour in 1 cup of freshly brewed hot coffee. Scrape the bowl with a rubber spatula, then increase the mixer speed to high for 1 minute to aerate the batter.
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Bake the Cake: Pour the batter into the prepared pan and bake for about 40 minutes. You’ll know it’s done when the center is mounded, firm to the touch, and a toothpick inserted comes out clean. Remove from the oven and let it cool for 15 minutes on a wire rack. Afterward, flip the cake onto a serving platter—remove the parchment paper once cooled.
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Make the Buttercream: In the bowl of a stand mixer fitted with a paddle attachment, whip 1 cup unsalted butter on medium-high speed for about 8 minutes until it’s fluffy and pale, scraping the sides often. Gradually add 3 cups of powdered sugar and ⅛ teaspoon of Morton kosher salt, mixing on low speed initially. Next, pour in 3 tablespoons of half and half, 2 teaspoons of pure mint extract, and 1 teaspoon of vanilla extract, mixing until you achieve a creamy consistency.
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Finish the Buttercream: Increase the mixer speed to medium-high and beat until light and fluffy for about 5-6 minutes. If desired, add a hint of green food coloring and fold in the 3 ounces of finely chopped semi-sweet chocolate.
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Ice the Cake: Once the cake is completely cooled, spread the mint buttercream evenly over the top. Watch as the rich dark chocolate contrasts beautifully with the fresh green buttercream.
Storing & Reheating
Store any leftover cake at room temperature for up to two days in an airtight container. If storing longer, refrigerate the cake for up to a week; it’s best placed in a sealed container or tightly wrapped. For longer storage, you can freeze portions for up to 3 months. Wrap the layers in plastic wrap, then foil, to prevent freezer burn. When ready to enjoy, you can thaw it overnight in the refrigerator and bring it to room temperature before serving. Note that the texture may change slightly, but refreshing the buttercream with a bit of whipping can bring back some fluffiness.
Chef’s Helpful Tips
- Ensure your butter is at room temperature for the best buttercream results—this promotes a light and airy texture.
- Avoid over-mixing the batter once the coffee is added; just blend until incorporated to keep the cake tender.
- If you’re unsure about how much coffee to add, remember that hot coffee enhances the cake’s chocolate flavor beautifully; don’t shy away from it!
- For a truly delightful treat, consider pairing each slice with a scoop of vanilla ice cream, making for a deliciously contrasting dessert.
Making this chocolate cake with mint buttercream is a rewarding experience filled with flavor and texture. You’ll definitely have fun mixing and matching techniques while creating something truly special.
Get ready to enjoy this delightful cake at your next occasion or just as a simple treat to brighten your day!
Recipe FAQs
Can I substitute the buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5-10 minutes before using in your recipe.
How can I make this cake gluten-free?
You can easily substitute the all-purpose flour with a 1:1 gluten-free flour blend. Look for blends that also contain xanthan gum, which helps mimic the texture of traditional flour in baked goods.
Can I use a different frosting?
Certainly! This cake pairs well with various frostings like cream cheese frosting or a simple whipped ganache. Feel free to experiment with flavors that you love.
How long does the cake stay fresh?
When stored properly, this cake can remain fresh for up to a week in the refrigerator. If you’re freezing it, you can keep it in the freezer for approximately 3 months. Just remember to wrap it well to avoid freezer burn!
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Chocolate Cake With Mint Buttercream
This Chocolate Cake With Mint Buttercream is a delightful treat that’s perfect for gatherings. Its rich chocolate flavor, complemented by creamy mint buttercream, creates a satisfying dessert. With simple ingredients and minimal prep time, it’s an approachable recipe for anyone looking to impress.
- Total Time: 1 hour 20 minutes
- Yield: 24 servings 1x
Ingredients
- 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
- ½ cup vegetable oil
- 2 extra-large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup freshly brewed hot coffee
- 1 cup unsalted butter, at softened room temperature
- 3 cups powdered sugar
- â…› teaspoon morton kosher salt
- 3 tablespoons half and half
- 2 teaspoons pure mint extract
- 1 teaspoon pure vanilla extract
- green food coloring, if desired
- 3 ounces finely chopped good quality semi-sweet chocolate
Instructions
- Preheat your oven to 350°F. Grease a 9" x 13" pan with butter and then line the bottom with parchment paper, greasing the parchment as well. Dust the inside with flour and tap out any excess.
- In a stand mixer bowl with a paddle attachment, combine flour, sugar, cocoa powder, baking powder, baking soda, espresso powder, and salt. Mix on low speed until combined.
- Add buttermilk, vegetable oil, eggs, and vanilla to the dry ingredients. Mix on medium speed until well blended. Reduce to low speed and slowly incorporate hot coffee into the batter. Scrape the bowl and mix on high for 1 minute.
- Pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then invert onto a platter and let it cool completely before frosting.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure ingredients are at room temperature for better mixing.
For the best flavor, use high-quality cocoa powder and chocolate.
If desired, add green food coloring to the buttercream for a festive touch.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
