Andes Chocolate Mint Cake

This chocolate mint cake is a layered cake that tastes just chocolate chip mint ice cream! This is a moist layered chocolate cake. It is filled with chopped Andes mints and topped with chocolate chip mint frosting. You have to make it!

The chocolate chip mint frosting is honestly the best part of this chocolate mint cake. It taste just like the ice cream. I could just eat the frosting from a spoon!

I originally decided to make this cake because I grew up loving the chocolate mint ice cream, and that is why this mint chocolate chip cake tastes just like it!

If you are looking for more chocolate cake recipes, try Moist Triple Chocolate Cake, Layered Blueberry Chocolate Cake, and Mini Chocolate Cake.

Jump to:

• Why This Recipe Works
• Ingredient Notes
• Step By Step Instructions
• Assembling The Cake Tips
• FAQ
• Storing and Freezing
• 📖 Recipe

Why This Recipe Works

• Chocolate cake- The chocolate cake layers are super soft and moist. It is made with no mixer and can be in the oven in 10 minutes!
• Chocolate chip mint frosting- The frosting is so incredible! It uses a half cup of heavy cream that gets beaten it to give it a super fluffy and creamy texture.
• Andes mints- There are chopped Andes mints in the filling and as decoration on top.

Ingredient Notes

• Dutch process cocoa powder- This is the cocoa powder I use. Using a dutch process cocoa powder gives the cake a more rich taste. If you use a natural cocoa powder, that is okay it will just won't be as rich.
• Oil- You can canola oil, vegetable oil, and olive oil. I don't recommend coconut oil.
• Eggs- Pull this out 2 hours before baking.
• Buttermilk- Pull this out 2 hours before baking. Buttermilk is the best for this recipe. In a pinch, you can do 1 ¼ cup whole milk and 1 Tablespoon of lemon juice. Let it sit for 10 minutes before using.
• Hot water- It needs to be steaming before adding. You can use hot coffee too.
• Unsalted butter- To get slightly cold butter, let it sit for 30 minutes on the counter. This helps to get a fluffy frosting that holds up well when piping.
• Powdered sugar- Make sure to sift this before using. This will prevent a gritty frosting.
• Peppermint extract- I got this at my grocery store. Use exactly 1 teaspoon. Any more then the frosting.
• Andes mints- I used 2 packages of mints.

Can I use Girl Scout Thin Mints?

You absolutely can! You can use Andes mints or Thin mint cookie for the filling. You can also go crazy and use both as the filling!

Step By Step Instructions

Here is how to make and bake this moist chocolate cake.

STEP 1: Mix the dry ingredients. First, sift the all-purpose flour and cocoa powder in a large mixing bowl. Then, add in the sugar, baking powder, baking soda, and salt.

STEP 2: Mix the wet ingredients. In a medium bowl, whisk the buttermilk, oil, eggs, and vanilla. Then, add in the hot water.

STEP 3: Bake the cake. Next, pour the cake batter between three 8-inch cake pans. Bake for 24-27 minutes.

STEP 4: Chocolate chip mint buttercream. Using a mixer, beat the butter on high. Add in the powdered sugar. It will for a thick frosting.

Next, add in peppermint, vanilla, salt, and heavy cream. Beat on high to get a fluffy frosting.

STEP 5: Dye the frosting. To give the frosting a traditional mint look, you will need blue food coloring, green food coloring, and brown food coloring. I recommend gel food dye.

Start by adding two drop of green dye, mix and it will look bright green. Now, add in 1 drop of blue and mix. This will give it a bright neon mint look.

To dull down the color, add a tiny amount of brown.

STEP 6: Add the chocolate. Chop the chocolate into very small pieces. Discard any dust from the chocolate, otherwise it could make your frosting look more chocolaty versus mint.

Assembling The Cake Tips

1. First, prep the frosting and filling before you start decorating. This helps me a ton!
2. If the cakes have a dome, then use a serrated knife to make an even cake layer.
3. Freeze the cake, so it is cold before using. This decreases the crumbs.
4. Use 1 cup of frosting for the filling for each cake layer. Pipe a border around the edge of the cake to keep the mints inside.
5. If you are getting too many crumbs into the frosting as you are decorating. Then, apply a very light layer of frosting around the sides of the cake and freeze for 15 minutes. This will lock the cake crumbs in place.
6. Frosting the cake. I find it is easiest to place a ton of frosting on the top of the cake. Then, smooth the frosting down the top of the cake to the sides. Use a cake scrapper.

Decorating the Cake

To get this swirled look, I used a simple offset spatula and a cake turntable. With a light touch, place the spatula at the bottom of the cake.

Spin the turn table, as it spins raise the spatula to the top of the cake. This will give you the swirled cake look.

Then, I choose to top with the mints. I thought about trying to pipe extra frosting on top using a piping bag, but the chocolate pieces clogged up the piping tip.

FAQ

Storing and Freezing

Store this mint chocolate chip layer cake in a cake carrier or airtight container in the fridge. Store up to 5 days.

The cake taste great even cold! For best results though, let the cake come to room temperature for 1 hour before eating.

Freezing

The chocolate chip mint cake can be frozen in individual cake slices. Wrap in plastic wrap and freeze up to 30 days.

Thaw for 1 hour before eating.

Other Cake Recipes To Try

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