Mint Chocolate Chip Delight Cake

A decadent layer cake featuring cool mint, rich chocolate chips, and a silky mint–chocolate frosting. Perfect for birthdays, holiday gatherings, or any occasion that calls for a refreshing twist on classic chocolate cake.

Why You’ll Love This Recipe

Treat yourself to a bakery-style cake that marries airy vanilla-mint layers with pockets of semisweet chocolate. The mint extract brightens each bite, while mini chips add texture without overwhelming the crumb. Best of all, the batter comes together with everyday pantry staples—no specialty mixes required—and the finished cake stays moist for days.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Unsweetened natural cocoa powder

• Granulated sugar

• Baking powder

• Baking soda

• Fine sea salt

• Whole milk

• Neutral oil (such as sunflower or canola)

• Large eggs, room temperature

• Pure vanilla extract

• Pure peppermint extract (not spearmint)

• Mini semisweet chocolate chips

• Unsalted butter, softened

• Confectioners’ sugar

• Heavy cream

• Green gel food coloring (optional for a pale mint hue)

Directions

1. Prep the pans – Preheat the oven to 177 °C (350 °F). Grease and line three 20-cm (8-inch) round cake pans with parchment paper.

2. Combine dry ingredients – Sift flour, cocoa powder, sugar, baking powder, baking soda, and salt into a large mixing bowl.

3. Whisk wet ingredients – In a separate bowl, whisk milk, oil, eggs, vanilla, and peppermint extract until homogenous.

4. Make the batter – Pour wet ingredients into dry. Stir just until no flour streaks remain. Fold in mini chocolate chips.

5. Bake – Divide batter evenly among prepared pans. Bake 28–32 minutes, or until the centers spring back lightly and a skewer emerges clean. Cool 10 minutes in pans, then invert onto wire racks to cool completely.

6. Prepare frosting – Cream butter on medium-high speed until pale. Gradually beat in confectioners’ sugar, alternating with splashes of heavy cream. Add ¼ tsp peppermint extract and a drop of green food coloring, adjusting consistency with extra cream if needed.

7. Assemble – Level cake tops if domed. Place first layer on a serving plate, spread a thin, even frosting layer, and repeat with remaining layers. Coat entire cake with a crumb coat; chill 15 minutes. Finish with a final thick coat and garnish with extra mini chips around the rim.

8. Set and serve – Refrigerate 30 minutes to firm frosting before slicing. Bring to room temperature for best flavor.

Servings and timing

• Yield: 12 generous slices

• Active prep: 25 minutes

• Bake time: 30 minutes

• Cooling and assembly: 1 hour 15 minutes

• Total time: Approximately 2 hours 10 minutes

Variations

• Gluten-free: Substitute a 1:1 gluten-free all-purpose flour blend and add ½ tsp xanthan gum if the blend is gum-free.

• Cupcakes: Fill lined muffin tins two-thirds full; bake 18–20 minutes. Frost with a star tip for a bakery look.

• Mint-chip ice-cream layer cake: Split baked layers horizontally and sandwich softened mint-chocolate chip ice cream between cake discs; freeze two hours before final frosting.

• Dark-chocolate twist: Swap semisweet chips for bittersweet and add 1 tbsp espresso powder to the batter for deeper flavor.

• White chocolate mint: Omit cocoa powder, add 60 g melted white chocolate to the batter, and fold in chopped white chocolate pieces.

storage/reheating

• Room temperature: Keep covered under a cake dome for up to 24 hours in a cool kitchen (below 21 °C).

• Refrigerator: Wrap slices in parchment, then plastic wrap; store up to 5 days.

• Freezer: Freeze individual wedges on a tray until solid, then wrap airtight; hold for 2 months. Thaw overnight in the refrigerator.

• Rejuvenating texture: To refresh chilled slices, warm each piece in a 150 °C (300 °F) oven for 4 minutes or let stand at room temperature 30 minutes; frosting will soften without melting.

FAQs

Can I use regular chocolate chips instead of mini chips?

Regular chips work but may sink; minis disperse more evenly and keep layers stable.

How do I prevent the cake from tasting like toothpaste?

Use pure peppermint extract, measure carefully (¼ tsp per cake layer batter), and avoid artificial mint oils, which can be overpowering.

Can I color the batter green?

Yes. Add a small amount of gel coloring to the wet ingredients; start with a toothpick-tip amount to avoid an overly vivid hue.

What milk alternatives are acceptable?

Whole dairy milk yields the best crumb, but unsweetened almond or oat milk will work; expect slightly denser texture.

Why did my cake collapse in the center?

Potential causes include over-mixing, expired leaveners, or opening the oven door too early. Ensure batter is mixed just until combined and bake undisturbed until set.

Can I halve the recipe for a two-layer cake?

Certainly. Halve all ingredients and check for doneness at 22–25 minutes.

Do I need to refrigerate the cake overnight?

Only if your kitchen is warm. The butter-based frosting is stable below 21 °C; above that, refrigeration prevents melting.

How long should I beat the butter for the frosting?

Beat 4–5 minutes until pale and fluffy; insufficient creaming results in a dense, greasy texture.

Is Dutch-process cocoa acceptable?

Yes, but reduce baking soda to ¼ tsp and rely on baking powder for leavening, as Dutch cocoa is less acidic.

Can I add crushed peppermint candies?

Fold ½ cup finely crushed candies into the frosting for extra crunch; serve within 24 hours, as candy pieces can soften over time.

Conclusion

Mint Chocolate Chip Delight Cake delivers a refreshing, nostalgic flavor profile wrapped in an elegant presentation. With straightforward techniques and pantry ingredients, you can produce a celebration-worthy dessert that balances cool mint and rich chocolate in every forkful.