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Chocolate mint cake on a cake stand with cake slices around it.
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5 from 16 votes

Chocolate Mint Cake

This chocolate mint Andes cake taste just like mint chocolate chip ice cream. This is a soft layered chocolate cake filled with Andes mints and topped with mint chocolate chip frosting.
Prep Time1 hr
Cook Time25 mins
Decorating Time1 hr
Total Time2 hrs 25 mins
Servings: 16 slices
Calories: 556kcal


Chocolate Cake

  • 2 ½ cups All-purpose flour
  • 1 cup Dutch process cocoa powder
  • 1 ¾ cup White granulated sugar
  • 2 ½ teaspoon Baking powder
  • 1 ½ teaspoon Baking soda
  • 1 teaspoon Salt
  • ¾ cup Oil canola or vegetable
  • 2 teaspoon Pure vanilla extract
  • 4 Large eggs room temperature
  • 1 ¼ cup Buttermilk room temperature
  • 1 cup Hot water

Chocolate Chip Mint Frosting

  • 2 ½ cups Unsalted butter slightly cold
  • 7 ½ cups Powdered sugar
  • 1 teaspoon Peppermint extract
  • 1 teaspoon Pure vanilla extract
  • ½ teaspoon Salt
  • ½ cup Heavy cream
  • Food dye blue, green, brown
  • 4 oz Semisweet chocolate bar chopped small pieces. I used Lindt 70%.
  • 2 Packages of Andes Mints 40 of the bars will be for the filling, the rest for decoration.


Chocolate Cake

  • Preheat the oven to 350°F. Spray three 8-inch cake pans with baking nonstick spray. Line the bottom of the pan with 8-inch parchment circles. Spray again.
  • In a large mixing bowl, sift the flour and cocoa powder. Whisk in the sugar, baking powder, baking soda, and salt. Set aside.
    2 ½ cups All-purpose flour, 1 cup Dutch process cocoa powder, 1 ¾ cup White granulated sugar, 2 ½ teaspoon Baking powder, 1 ½ teaspoon Baking soda, 1 teaspoon Salt
  • Start heating the water on the stove until steaming. In a separate bowl, mix oil, vanilla, buttermilk, and eggs together. Slowly whisk in the hot water.
    ¾ cup Oil, 2 teaspoon Pure vanilla extract, 4 Large eggs, 1 ¼ cup Buttermilk, 1 cup Hot water
  • Pour the wet ingredients into the dry. Mix until just combined.
  • Pour the cake batter evenly amount the three cake pans. Bake for 24-27 minutes. Bake until a toothpick inserted comes out with moist crumbs or clean.
  • Let the cakes sit in the hot pans for 10 minutes. Then, transfer to a cooling rack to cool completely.

Chocolate Chip Mint Frosting

  • Let the butter sit on the counter for 30 minutes to get slightly cold. Sift the powdered sugar. Chop the chocolate into small pieces. Discard any dust from chopping the chocolate. See picture to see how big the chocolate pieces should be.
    2 ½ cups Unsalted butter, 7 ½ cups Powdered sugar, 4 oz Semisweet chocolate bar
  • Using a mixer, beat the butter on high for 3 minutes. It will be super fluffy. Slowly add in the powdered sugar. It will be very thick.
  • Add in the mint extract, vanilla extract, salt, and heavy cream. Beat on low until combined. Then, beat on high for 2 minutes. Scrape the bowl halfway through. It should be very fluffy.
    1 teaspoon Peppermint extract, 1 teaspoon Pure vanilla extract, ½ teaspoon Salt, ½ cup Heavy cream
  • Add in 2 drops of green and beat the frosting on high until combined. Add in one drop of blue and beat on high. Scrape the bowl and beat until it is all combined. To make the color not as brightly green, add a very very small drop of brown. Then, mix again.
    Food dye
  • Take off the mixer and use a rubber spatula to fold the chocolate chip bits into the frosting.


  • Place the cake layers in the freezer for 15 minutes to get cold. If the cakes have a dome, use a serrated knife to make the cakes even. While the cakes are in the freezer, chop 40 of the Andes mints. It will equal to 1 cup.
    2 Packages of Andes Mints
  • Place a small amount of frosting on the board you are decorating on. This will lock the cake in place.
  • Place the 1st layer of cake down. Use 1 cup of frosting and use an offset spatula to smooth it evenly on the cake. Place frosting in a piping and cut off the tip. Pipe a border around the edges of the cake. Sprinkle half of the chopped mints on top of the frosting.
  • Place the second layer of cake down and repeat. Place the last layer of cake upside down (the bottom of the cake is facing up). This will give the flattest layer possible for the top of the cake.
  • Frost the cake. If the cake is getting crumbs into the frosting, frost the cake in a light layer and freeze for 15 minutes. Then, frost the rest of the cake.
  • To get the swirl look, use an offset spatula and a turntable. Light press on the cake with the spatula and spin it. The goal is make it swirl and go up as you spin the cake.
  • Top the cake with extra chopped Andes mints. *optional


Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.


Calories: 556kcal | Carbohydrates: 100g | Protein: 4g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 415mg | Potassium: 144mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1027IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg