Name: Mint Chocolate Chip Cake
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: chocolate cake, baked into three 8-inch rounds (cooled completely); 1 ½ cups (3 sticks) butter; 1 ¼ cups shortening; 10 ½ cups powdered sugar; 1 tsp rose extract for baking; 1 tsp vanilla extract; 5–6 tbsp milk; peppermint extract (I don't like using mint extract, but it's an option if you like it); green food coloring; semi-sweet chocolate bar; 16 mint chocolate cookies (like Keebler or Thin Mints); Remaining mint chocolate cookies, crumbled; jarred hot fudge sauce (it needs to be thick and spreadable)

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Mint Chocolate Chip Cake

Mint Chocolate Chip Cake is a mint lover’s dream! Layers of decadent chocolate cake topped with a silky mint chip buttercream. This super moist mint chocolate cake is then smothered in mint chocolate chip buttercream. It’s perfect for any mint chocolate chip lover!

This Mint Chocolate Chip Cake is EPIC. Layers of my go-to chocolate cake, Grasshopper (Thin Mint) cookie crumbles, and chocolate fudge sauce paired with a dreamy Mint Chocolate Chip frosting.

Related Recipes:

Ingredients

chocolate cake, baked into three 8-inch rounds (cooled completely)
mint chocolate cookies (like Keebler or Thin Mints), crumbled
mint chocolate cookies, whole for topping the cake
butter, softened to room temperature
shortening (I like to use the baking sticks)
powdered sugar
peppermint extract (I don’t like using mint extract, but it’s an option if you like it) You can also use one of our recommended fresh mint substitutes.
green food coloring
semi-sweet chocolate bar
jarred hot fudge sauce (it needs to be thick and spreadable)

Directions

Make the Frosting

Beat the butter and the shortening together until smooth and creamy.
Mix in the powdered sugar 2 cups at a time, scraping down the sides of the bowl in between each addition.
Mix in the peppermint extract and the green food coloring (adjust measurements for each according to personal preference). Mix in a tablespoon of milk at a time until the buttercream has reached the desired consistency.
Shave the chocolate bar using a cheese grater. Mix in at least 1/3 cup chocolate shavings to the buttercream.

Cake Layers & Fillings

Spread a thin layer of frosting on one layer of cake. Pipe a dam around the outer edges of the cake.
Spread about 1/3 cup of hot fudge sauce on the cake.
Layer the crumbled cookies over the hot fudge.
Add the next layer of cake and repeat the process until all three layers of cake are stacked together.

Decorate & Toppings

Spread the frosting on the outside of the cake.
Press crumbled cookies around the base of the cake as pictured.
Optional: drip melted chocolate frosting down the sides and spread over the cake. Pipe decorative frosting around the top and add whole cookies to complete the look.

Question & Answer

How long can you keep a cake before decorating?

You can keep a plain baked and cooled cake on the counter at room temperature for 48 hours before you start losing moisture and structure. The cake should be stored airtight– in a container or plastic wrap.

If you won’t be decorating it within 48 hours, wrap it in plastic and place it inside a freezer bag to freeze. Cakes thaw out really well from being frozen, but they don’t do as well after refrigeration. So always use the freezer for long-term cake storage.

Which icing is best for cake decoration?

These are some of my favorite frosting recipes, and they are all great for decorating!

How can I decorate at home without tools?

There are so many great ideas out there for decorating cakes without any special cake decorating equipment. Here are just a few:

Swirl the frosting with the back of a spoon. It helps to use frosting that is a little thinner than a typical buttercream. This cream cheese frosting is the PERFECT consistency.
Press garnishes into the frosting around the bottom of the cake and around the top of the cake. Chopped nuts, cookie crumbles, sprinkles, and fruit are all great.
Use a paper towel to clean the plate around the base of the cake. This will give the cake a crisp, professional look even if you didn’t use tools to decorate it.
Instead of frosting the outside of the cake, leave it exposed! Dust the cake with powdered sugar and add a garnish to the top and and base of the cake. This is simple, but when executed with an artistic eye, it is beautiful!

Mint Chocolate Chip Cake

Yield: 16

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour 30 minutes

This Mint Chocolate Chip Cake is EPIC. Layers of my go-to chocolate cake, Grasshopper (Thin Mint) cookie crumbles, and chocolate fudge sauce paired with a dreamy Mint Chocolate Chip frosting.

Ingredients

chocolate cake, baked into three 8-inch rounds (cooled completely)
1 ½ cups (3 sticks) butter
1 ¼ cups shortening
10 ½ cups powdered sugar
1 tsp rose extract for baking
1 tsp vanilla extract
5–6 tbsp milk
peppermint extract (I don't like using mint extract, but it's an option if you like it)
green food coloring
semi-sweet chocolate bar
16 mint chocolate cookies (like Keebler or Thin Mints)
Remaining mint chocolate cookies, crumbled
jarred hot fudge sauce (it needs to be thick and spreadable)