Name: Mint Chocolate Layer Cake with Oreo and Andes Mint Frosting Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 1 cup boiling water; 1 ½ teaspoon instant espresso powder; 3 ounces semi-sweet chocolate, chopped or chips; 1 ⅔ cup all-purpose flour; 1 ¾ cup granulated sugar; ¾ cup unsweetened cocoa powder; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; ½ cup vegetable oil; 1 ½ teaspoon vanilla extract; 1 3/4 cup unsalted butter; ¼ teaspoon salt; 5 1/2 cup powdered sugar; 1 teaspoon vanilla extract; ¼ teaspoon mint extract; ½ cup heavy cream; Green and blue food coloring; 4 ounces cream cheese; ¾ cup heavy cream, whipped; 8 Mint Oreos, coarsely chopped; 3 ounces semi-sweet chocolate, chopped or chips; ⅓ cup heavy cream; Mint Oreos (for decoration); Andes Mints (for decoration)

Jump to Recipe

Introduction

This Mint Chocolate Cake is a deliciously rich dessert that combines moist chocolate layers with cool mint buttercream and a smooth chocolate ganache. Perfect for special occasions or when you want to treat yourself to a refreshing twist on classic chocolate cake.

A tall, three-layer cake covered smoothly in light green frosting sits on a white scalloped plate with a thin layer of dark chocolate crumbs around the base. The top is coated with dark glossy chocolate ganache that drips artistically down the sides. On top, eight large swirls of the same light green frosting are evenly spaced in a circle, each crowned with a rectangular piece of dark chocolate. The background is a white marbled texture with some scattered green-wrapped candies and cookies blurred out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup boiling water
1 ½ teaspoon instant espresso powder
3 ounces semi-sweet chocolate, chopped or chips
1 ⅔ cup all-purpose flour
1 ¾ cup granulated sugar
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
1 ½ teaspoon vanilla extract
1 3/4 cup unsalted butter
¼ teaspoon salt (for buttercream)
5 1/2 cup powdered sugar
1 teaspoon vanilla extract (for buttercream)
¼ teaspoon mint extract
½ cup heavy cream
Green and blue food coloring
4 ounces cream cheese
¾ cup heavy cream, whipped
8 Mint Oreos, coarsely chopped
3 ounces semi-sweet chocolate, chopped or chips (for ganache)
⅓ cup heavy cream (for ganache)
Mint Oreos (for decoration)
Andes Mints (for decoration)

Instructions

Step 1: Preheat the oven to 350ºF. Line four 6-inch round cake pans with parchment paper and grease them with butter or nonstick cooking spray; set aside.
Step 2: In a medium bowl, stir together boiling water, espresso powder, and semi-sweet chocolate until the chocolate dissolves and the mixture is smooth. Set aside to cool.
Step 3: In a large mixing bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined.
Step 4: In another bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract. Pour wet ingredients into the dry ingredients and stir until smooth. Add the cooled espresso-chocolate mixture and stir until just combined.
Step 5: Divide the batter evenly among the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool fully before removing cakes from pans and placing on a wire rack.
Step 6: To make the buttercream, beat butter and salt on high until fluffy, about 4 minutes. Gradually add powdered sugar, one cup at a time, mixing well. Beat on high for 3 minutes. Add vanilla, mint extract, and heavy cream, then beat until fluffy, about 2 minutes.
Step 7: Remove 1 cup of frosting for the filling and set aside. Add green and blue food coloring to the remaining buttercream and beat until blended. Transfer colored buttercream to a separate bowl.
Step 8: Beat cream cheese and the reserved 1 cup of buttercream on high until creamy. Add half of the whipped cream and mix until combined. Fold in the remaining whipped cream and chopped Mint Oreos carefully.
Step 9: Assemble the cake by placing one cake layer on a plate or cake stand. Spread 1/3 of the filling over it. Repeat with remaining layers and filling. Freeze for at least one hour to firm up.
Step 10: Remove the cake from the freezer and apply a thin layer of the colored buttercream as a crumb coat. Freeze again for 30 minutes or until firm. Then frost the cake with another layer of buttercream.
Step 11: To make the ganache, place chopped chocolate in a medium bowl. Heat heavy cream until just boiling, then pour over the chocolate. Cover and let sit for a few minutes, then stir until smooth.
Step 12: Spoon the ganache carefully along the edges of the cake to create drips, then pour a few tablespoons on top and spread evenly with an offset spatula.
Step 13: Decorate the cake with remaining frosting, Mint Oreos, and Andes Mints. Slice and enjoy!

Tips & Variations

Use instant espresso powder to enhance the chocolate flavor without making the cake taste like coffee.
Adjust the mint extract amount to control the mintiness—start with less and add more if desired.
For a dairy-free version, substitute butter with a plant-based alternative and use coconut cream instead of heavy cream.
Freeze the cake before frosting to make layering and crumb coating easier and cleaner.

Storage

Wrap the cake loosely with plastic wrap and store it in the refrigerator for up to one week. Before serving, let the cake sit at room temperature for about 30 minutes to soften slightly. Leftover cake can be frozen for up to 3 months; thaw overnight in the refrigerator and then bring to room temperature before serving.

How to Serve

A thick slice of layered cake sits on a white rectangular plate, showing four dark chocolate cake layers alternating with three creamy light mint-green layers that contain small chocolate pieces. The outside of the cake is coated with smooth light mint-green frosting, topped on the edge with a chocolate drizzle that falls slightly down the side. In the background, there is a full cake with the same colors and layers, a small glass jar with dark syrup or sauce, and two chocolate sandwich cookies with mint filling on the white marbled surface. A silver fork lies in front of the plate, and a woman's hand is just out of frame. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5–10 minutes before using.

How do I prevent the cake from drying out?

Ensure not to overbake the cake and allow it to cool completely before frosting. Wrapping the cake tightly and storing it in the refrigerator helps maintain moisture.