This chocolate mint cake combines tender chocolate peppermint layers, a silky chocolate ganache filling, and a bright peppermint buttercream. It’s a festive dessert perfect for holidays or any time you want a rich mint-chocolate treat.
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This chocolate mint cake is pure indulgence: soft chocolate cake layers, a luscious chocolate ganache filling, and creamy peppermint buttercream. It’s rich, refreshing, and beautifully balanced—so slice small because a little goes a long way.
If you love the classic chocolate-and-mint combination, this from-scratch cake is worth a try. It looks impressive but is straightforward to make, and you’ll get a cool mint punch in every bite.
Why you’ll love this chocolate mint cake:
- Made from scratch yet surprisingly simple; the cake batter and ganache don’t require a mixer, and only the frosting benefits from one.
- A touch of vegetable oil in the batter keeps the layers tender and moist.
- Ganache, layers, and frosting all include peppermint extract for a consistent, refreshing mint flavor throughout.
How to make your cake layers
- Whisk dry ingredients (flour, cocoa, leavening, salt).
- Combine sugar, melted butter, vegetable oil and then add eggs and extracts.
- Alternate folding in dry ingredients and warm coffee or flat cola.
- Divide batter between three pans and bake about 26–32 minutes.
While the layers bake, prepare the mint chocolate ganache so it has time to chill and thicken.
How to make the filling
- Heat heavy cream until steaming (do not boil) and pour over finely chopped chocolate.
- Let sit a few minutes, then stir until smooth and add peppermint extract.
Chill the ganache for 2–3 hours until thick but still spreadable. Your cake layers should be completely cool before you fill the cake.
How to make the frosting
- Beat room-temperature butter until smooth.
- Add milk or cream, peppermint extract, vanilla, and salt; beat to combine.
- Gradually add powdered sugar until smooth, then tint with gel food coloring if desired.
How to assemble your cake
- Pipe a ring of frosting around the edge of the bottom layer to create a barrier.
- Spoon or spread half the chilled ganache into the ring, then top with the second layer and repeat.
Finish with the top layer, frost the exterior, and decorate as you like. Mini chocolate chips, chocolate jimmies, or seasonal sprinkles make pretty accents—red and green work well for Christmas.
Recipe notes and tips
- Warm coffee enhances chocolate flavor; flat cola is a sweeter alternative if you dislike coffee.
- Check each layer for doneness—ovens can bake unevenly and layers may finish at different times.
- Cool cake layers completely to room temperature before filling and frosting to prevent melting.
- You can bake layers ahead: cool, wrap tightly, and store at room temperature overnight or freeze for a few days. Assemble from frozen if desired.
- If ganache chills too firm, soften in 5-second microwave bursts, stirring between intervals, until spreadable.
How to store your cake
Store covered at room temperature for 2–3 days, or refrigerated (covered) for 3–4 days. Freeze slices tightly wrapped for up to 2 months.
To freeze slices with frosting intact, place them on a foil-lined tray to firm the frosting for 20–30 minutes, then wrap each slice in plastic wrap and foil. Thaw in the fridge overnight or at room temperature for a few hours—avoid heating, as the frosting can soften too much.
Helpful tools for making your cake
- Gel food coloring for vivid frosting color.
- Peppermint extract—use your preferred brand.
- Piping tips and bags for filling and decorating.
- A cake turntable makes frosting easier and faster.
A few more recipes you might enjoy
Chocolate Mint Cupcakes
Easy Oreo Fudge
Chocolate Marshmallow Cookies
Chocolate Raspberry Cake
Did you make this chocolate mint cake? AWESOME! Leave a comment and rating, and share a photo on Instagram—tag @theitsybitsykitchen so your photo can be seen.
Soft chocolate cake layers, rich ganache filling, and peppermint frosting—this chocolate mint cake has it all!
Dessert
American
- 2 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 cup unsalted butter melted and cooled
- 1/4 cup vegetable oil
- 3 large eggs
- 1 1/2 teaspoons peppermint extract
- 1/2 teaspoon vanilla extract
- 1 1/2 cups warm coffee you can substitute flat cola
- 1 cup heavy cream
- 8 ounces dark or semisweet chocolate finely chopped
- 1/2 teaspoon peppermint extract
- 1 1/4 cups unsalted butter at room temperature
- 3 to 6 tablespoons milk or heavy cream
- 2 teaspoons peppermint extract
- 1 teaspoon clear vanilla extract can substitute regular
- 1/2 teaspoon salt
- 4 1/2 to 5 cups powdered sugar
- green gel food coloring
- mini chocolate chips or chocolate jimmies for decorating optional
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Preheat the oven to 350°F. Spray three 8-inch round pans with cooking spray, line bottoms with parchment, spray again and dust lightly with flour. Set aside.
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Whisk flour, cocoa, baking powder, baking soda, and salt in a medium bowl; set aside.
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In a large bowl, combine sugar, melted butter, and oil. Stir in eggs, peppermint, and vanilla.
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Fold half the dry ingredients into the wet mixture with a rubber spatula, then stir in half the coffee.
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Fold in the remaining dry ingredients, then the remaining coffee, stirring just until smooth.
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Divide batter evenly among prepared pans and bake 26–32 minutes, until cakes spring back when gently touched.
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Cool in pans 20 minutes, then remove to a wire rack to cool completely before filling and frosting.
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Heat heavy cream over medium until steaming but not boiling.
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Place chopped chocolate in a heatproof bowl and pour hot cream over it; let sit 3 minutes.
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Stir until smooth, then add peppermint extract and combine.
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Chill until thick but still spreadable, about 2–3 hours.
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With cake layers cooled and ganache chilled, make the frosting.
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Beat butter until smooth. Add 3 tablespoons milk or cream, peppermint, vanilla, and salt; beat to combine.
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Gradually add 4 1/2 cups powdered sugar. Mix on medium until smooth, then tint with gel coloring to desired shade.
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Adjust consistency with more powdered sugar if too thin or more milk/cream if too thick.
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Trim domed tops with a long serrated knife if needed.
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Pipe about 1 cup of frosting with a large round tip to form a ring on the bottom layer; spread half the ganache inside the ring.
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Place the second layer, repeat piping and filling, then add the third layer.
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Frost the cake with remaining frosting, decorate as desired, then slice and serve.
- Store uneaten cake covered at room temperature for 2–3 days or in the fridge for 3–4 days.
- Freeze tightly wrapped slices for up to 2 months.
- Coffee deepens chocolate flavor; cola makes the cake sweeter—either works depending on your preference.
- Check each cake layer for doneness, as oven performance can vary.
- If ganache becomes too firm, warm briefly in 5-second microwave intervals, stirring between, until spreadable.
- Step-by-step photos are available in the post body above.