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Mint Chocolate Chip Cake

A deliciously moist chocolate cake paired with fluffy minty whipped cream, perfect for any celebration or a sweet pick-me-up.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour Use high-quality flour for the best texture.
  • 2 cups sugar Granulated sugar will provide that perfect sweetness.
  • 3/4 cup unsweetened cocoa powder Opt for a rich cocoa for a deeper chocolate flavor.
  • 1 1/2 teaspoons baking powder Ensure your cake rises well.
  • 1 1/2 teaspoons baking soda For a light, fluffy texture.
  • 1 teaspoon salt Enhances flavor.
  • 2 large eggs Room temperature works best for smooth incorporation.
  • 1 cup whole milk For moisture; feel free to use a non-dairy alternative.
  • 1/2 cup vegetable oil Keeps the cake luscious and moist.
  • 2 teaspoons pure vanilla extract Always choose pure for the best flavor.
  • 1 cup boiling water Helps to bloom the cocoa powder for an extra rich cake!
  • 1 cup mint chocolate chips Look for high-quality chips; they make all the difference!
Frosting Ingredients
  • 2 cups unsweetened whipped cream For the frosting, make sure it’s fresh.
  • 1 teaspoon peppermint extract Adds an extra minty kick.
  • 1 drop green food coloring (optional) Can brighten your frosting, but it’s not necessary!

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to aerate.
  3. Add eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes.
  4. Carefully stir in boiling water until fully incorporated.
  5. Gently fold in mint chocolate chips.
  6. Pour the batter into prepared pans, filling about two-thirds full.
Baking
  1. Bake for 30-35 minutes or until a toothpick comes out clean.
  2. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting
  1. In a separate bowl, beat the whipped cream and peppermint extract until soft peaks form.
  2. Add a couple of drops of food coloring if desired.
Assembly
  1. Frost the cooled cakes layer by layer. Decorate the top with extra mint chocolate chips or sprinkles.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze layers for up to 3 months.