Mint Chip Cake


• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups whole milk
• 1 cup mini chocolate chips
• 1 teaspoon mint extract

For Mint Chip Cream Butter Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon mint extract
• Green food coloring (optional)
• 1 cup mini chocolate chips shopped


. Preheat your oven to 350°F (175°C) and grease and flour three 8-inch cake pans.
. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and mint extract.
. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
. Fold in the mini chocolate chips.
. Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

For Frosting:

. In a large bowl, beat butter until creamy. Gradually add powdered sugar, alternating with heavy cream. Mix in mint extract and add green food coloring if desired and the shopped chocolate chip.
. Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Repeat with the remaining layers.
. Use the remaining frosting to cover the entire cake. Fell free to Decorate as you like.
Enjoy your Mint Chip Cake! 🍰✨

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