Mint Chocolate Chip Cake is the recipe that Maria makes every spring and every St. Patrick’s Day and every most creative birthday celebration when she wants to create the most completely extraordinary and the most genuinely show-stopping individual celebration cake that transforms the most beloved and the most deeply nostalgic mint chocolate chip ice cream flavor — that most universally adored and the most perfectly refreshing combination of the most cool and the most vibrantly minty individual character with the most satisfyingly crunchy dark chocolate chip pockets.
Into the most beautifully vibrant and the most dramatically green individual two-layer celebration cake that is simultaneously the most visually striking and the most completely extraordinary individual flavor experience in every single individual slice. The most gorgeous poured chocolate ganache cascading most dramatically over the edges of the most completely green individual mint peppermint-scented cake layers creates the most completely extraordinary and the most genuinely professional individual dessert presentation.
Mint Chocolate Chip Cake is the most easy and deeply extraordinary 1-hour moist peppermint celebration cake made with flour sugar butter eggs sour cream buttermilk vanilla peppermint extract green food coloring and mini chocolate chips baked at 350°F for 28 to 32 minutes frosted with mint buttercream and chocolate ganache. Come follow us on Pinterest where we share beautiful cake recipes and easy celebration favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Mint Chocolate Chip Cake Recipe
This Mint Chocolate Chip Cake recipe is the most completely extraordinary and the most genuinely innovative individual celebration cake that delivers the most completely authentic and the most properly balanced mint chocolate chip ice cream flavor experience in the most beautifully moist and the most dramatically vibrant green individual two-layer celebration cake format — combining the most cool and the most vibrantly refreshing individual peppermint character with the most satisfyingly distributed mini chocolate chips in every crumb for the most completely faithful individual ice cream flavor translation.
The most essential balance between peppermint extract and vanilla extract in this recipe is the most single most critical flavor calibration technique for the most properly authentic and the most genuinely extraordinary mint chocolate chip flavor — too much peppermint extract produces the most medicinally toothpaste-like individual result while too little produces the most barely detectable and the most improperly understated individual mint character. Our Black Forest Cake makes a beautifully equally dramatic and equally celebration-stunning chocolate companion for a complete and wonderful chocolate celebration cake collection.
Ingredients Needed for This Mint Chocolate Chip Cake Recipe
For the Mint Chocolate Chip Cake Layers:
- 3 cups All-Purpose Flour, plus 1 tbsp for chips
- 2½ tsp Baking Powder
- ½ tsp Salt
- 1 cup Unsalted Butter, softened
- 1¾ cups Granulated Sugar
- 4 large Eggs, room temperature
- 1 tsp Pure Vanilla Extract
- 1 tsp Pure Peppermint Extract (not mint — pure peppermint)
- ½ cup Sour Cream, room temperature
- 1 cup Buttermilk, room temperature
- Green Gel Food Coloring, to desired vibrancy
- 1½ cups Mini Semi-Sweet Chocolate Chips, divided
For the Mint Buttercream:
- 1½ cups Unsalted Butter, room temperature
- 5 to 6 cups Powdered Sugar, sifted
- 3 to 4 tbsp Heavy Cream
- ½ tsp Pure Peppermint Extract
- 1 tsp Pure Vanilla Extract
- Green Gel Food Coloring
For the Chocolate Ganache:
- 1 cup Semi-Sweet Chocolate Chips
- ½ cup Heavy Cream
How to Make This Mint Chocolate Chip Cake Recipe
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line with parchment.
Whisk flour, baking powder, and salt together. Set aside. Toss one cup of mini chips with the one tablespoon of flour. Set aside.
Beat softened butter and sugar until the most light and the most fluffy — 3 minutes. Add eggs one at a time, beating most thoroughly after each. Add vanilla, peppermint extract, and sour cream. Mix combined. Add green gel food coloring and mix until the most vibrantly even individual green, cara mia.
On low, alternate the flour mixture in three additions with the buttermilk in two additions. Gently fold in the flour-coated chips. Divide between prepared pans. Bake 28 to 32 minutes until a toothpick comes out clean. Cool 10 minutes then transfer to wire racks.
For the mint buttercream, beat room-temperature butter until pale and fluffy. Add powdered sugar, cream, peppermint extract, vanilla, and food coloring. Beat medium-high 3 minutes until fluffy and the most vibrant green.
For the ganache, heat the cream to just simmering, pour over chips, let sit 2 minutes, whisk smooth. Allow to cool to the most drizzle-able consistency.
Assemble layers with mint buttercream between, frost exterior, then drizzle cooled ganache over the top allowing it to drip dramatically over the edges. Scatter remaining chips over the ganache.
How to Serve This Mint Chocolate Chip Cake Recipe
Serve at room temperature after 20 minutes out of the refrigerator for the most beautifully softened individual mint buttercream and the most properly drizzle-set individual chocolate ganache. The most vibrant green and the most dramatically dripping dark chocolate ganache creates the most completely stunning and the most show-stopping individual presentation at every St. Patrick’s Day table and birthday celebration.
A scoop of mint chocolate chip ice cream alongside each individual slice creates the most completely extraordinary and the most genuinely immersive individual mint chocolate chip dessert experience. Our Black Forest Cake makes a beautifully equally ganache-draped and equally celebration-spectacular companion for a complete and wonderful chocolate celebration cake collection.
How to Store This Mint Chocolate Chip Cake Recipe
Store in an airtight container in the refrigerator for up to one week due to the most fresh ganache and the most generous buttercream quantities. Allow 20 to 30 minutes at room temperature before serving for the most properly softened individual buttercream. Freeze individual cake layers wrapped tightly for up to 3 months.
Tips to Make This Mint Chocolate Chip Cake Recipe
Use gel food coloring rather than liquid for the most vibrant and the most dramatically deep individual green without adding any extra individual liquid that thins the batter. Start with the most minimal drops and build to the most desired individual vibrancy — gel coloring is the most highly concentrated and requires the most minimal quantity for the most maximum individual color saturation.
Use pure peppermint extract — not spearmint, not mint flavoring, and not oil of peppermint — for the most properly calibrated and the most authentically mint-chocolate-chip-ice-cream-faithful individual flavor. Pure peppermint extract is the most specifically correct individual product for the most beautifully authentic result.
Helpful Notes for This Mint Chocolate Chip Cake Recipe
Allow the ganache to cool to a the most pourable but the most not-yet-set individual consistency before drizzling — approximately 20 to 30 minutes at room temperature — for the most beautifully controlled drip that cascades the most dramatically over the edges without running completely off the individual exterior frosting.
For the most dramatically spectacular individual St. Patrick’s Day presentation, make the cake in the most vivid individual emerald green and garnish with gold shimmer dust and whole Andes mint candies arranged around the top edge for the most completely Irish-celebration-themed and the most beautifully individual garnished cake.
Variation of This Mint Chocolate Chip Cake Recipe
Maria made a version using dark chocolate chips in place of semi-sweet for the most completely extraordinary and the most properly bittersweet individual dark chocolate mint chip cake. Teresa tried a white chocolate ganache drizzle over the green individual mint buttercream for the most completely extraordinary and the most beautifully contrasting individual white chocolate mint chip cake.
For a no-food-coloring version, simply omit the green coloring for the most completely extraordinary and the most properly naturally pale individual mint chocolate chip cake — the peppermint and chip flavors remain the most perfectly extraordinary without any individual color. Our Homemade Vanilla Cake makes a beautifully equally moist layered and equally celebration-worthy companion for a complete and wonderful celebration layer cake collection.
FAQs About This Mint Chocolate Chip Cake Recipe
What is the difference between mint extract and peppermint extract?
Pure peppermint extract is derived from peppermint plants and produces the most clean, the most cool, and the most properly refreshing individual mint flavor that is the most authentically mint-chocolate-chip-ice-cream-faithful. Spearmint extract produces a the most slightly sweeter and the most differently aromatic individual flavor. Generic “mint” extracts may contain a blend of both — pure peppermint is the most specifically recommended for the most proper and the most authentic individual result.
How do I get the ganache drips to look neat and controlled?
The most effective technique for the most controlled and the most beautifully dramatic individual ganache drip is allowing the ganache to cool to approximately 90°F — warm enough to pour but thick enough to slow — before drizzling around the top edge with a spoon or squeeze bottle. Test on a chilled plate first to assess the most individual drip flow rate. The most chilled individual frosted cake helps the ganache set the most quickly for the most cleanly defined individual drip edges.
Can I make this without food coloring?
Yes. Simply omit the green gel food coloring from both the cake layers and the mint buttercream for the most completely natural and the most pale individual mint chocolate chip cake. The individual peppermint flavor and the most beautifully distributed chocolate chips remain the most equally extraordinary — only the most dramatic visual green individual color element is absent.
Conclusion
This Mint Chocolate Chip Cake is the most completely extraordinary and the most genuinely vibrant mint chocolate chip celebration cake that makes every St. Patrick’s Day and every birthday feel genuinely and completely magnificent through the most dramatically green peppermint crumb and the most beautifully distributed mini chocolate chips and the most gorgeous dripping chocolate ganache in every single show-stopping and completely irresistible mint chocolate chip cake slice.
We hope it brings the same deeply joyful mint chocolate chip ice cream-in-cake-form celebration and the same completely delighted table to your kitchen that it has always brought to ours. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
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Mint Chocolate Chip Cake The Most Easy Moist Green Peppermint Chocolate Chip Sour Cream Two Layer Chocolate Ganache Celebration Cake
- Total Time: 1 hour 30 minutes including cooling
- Yield: 12 to 14 servings 1x
- Diet: Vegetarian
Description
The most extraordinary vibrant Mint Chocolate Chip Cake made by preheating oven to 350°F greasing flouring and lining two 9-inch pans whisking 3 cups flour 2 1/2 tsp baking powder and 1/2 tsp salt tossing 1 cup mini chips with 1 tbsp flour beating 1 cup softened butter and 1 3/4 cups sugar 3 minutes adding 4 room temperature eggs one at a time then 1 tsp vanilla 1 tsp pure peppermint extract 1/2 cup room temperature sour cream and green gel food coloring to desired green on low alternating flour mixture in 3 additions with 1 cup room temperature buttermilk in 2 additions gently folding chips dividing evenly baking 28 to 32 minutes cooling completely then beating 1 1/2 cups room temperature butter adding powdered sugar cream peppermint vanilla and green coloring beating fluffy making ganache from heated cream poured over chips whisked smooth cooled to drizzle assembling with mint buttercream between and over layers drizzling cooled ganache and scattering remaining chips. A completely perfect vibrant green mint peppermint chocolate chip celebration cake recipe.
Ingredients
3 cups All-Purpose Flour plus 1 tbsp for chips
2 1/2 tsp Baking Powder
1/2 tsp Salt
1 cup Unsalted Butter softened
1 3/4 cups Granulated Sugar
4 large Eggs room temperature
1 tsp Pure Vanilla Extract
1 tsp Pure Peppermint Extract not spearmint
1/2 cup Sour Cream room temperature
1 cup Buttermilk room temperature
Green Gel Food Coloring to desired vibrancy
1 1/2 cups Mini Semi-Sweet Chocolate Chips divided
1 1/2 cups Unsalted Butter room temperature for buttercream
5 to 6 cups Powdered Sugar sifted
3 to 4 tbsp Heavy Cream
1/2 tsp Pure Peppermint Extract for buttercream
1 tsp Pure Vanilla Extract for buttercream
Green Gel Food Coloring for buttercream
1 cup Semi-Sweet Chocolate Chips for ganache
1/2 cup Heavy Cream for ganache
Instructions
1. Preheat oven to 350°F 175°C. Grease flour and line two 9-inch pans.
2. Whisk flour, baking powder, and salt. Set aside. Toss 1 cup mini chips with 1 tbsp flour. Set aside.
3. Beat softened butter and sugar 3 minutes light and fluffy.
4. Add eggs one at a time. Beat thoroughly. Add vanilla, peppermint, sour cream, and green coloring.
5. On low alternate flour in 3 additions with buttermilk in 2 additions.
6. Gently fold flour-coated chips. Divide between pans.
7. Bake 28 to 32 minutes until toothpick clean. Cool 10 minutes. Transfer to racks. Cool completely.
8. Beat room temperature butter. Add powdered sugar, cream, peppermint, vanilla, green coloring. Beat medium-high 3 minutes fluffy.
9. Heat cream to simmer. Pour over chips. Rest 2 minutes. Whisk smooth. Cool to drizzle consistency.
10. Assemble with mint buttercream between layers. Frost exterior.
11. Drizzle cooled ganache over top allowing dramatic drips. Scatter remaining chips.
- Prep Time: 30 minutes
- Cook Time: 32 minutes
- Category: Dessert, Cake, Birthday, St. Patrick’s Day
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 660
- Sugar: 70g
- Sodium: 270mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 82g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 145mg
Keywords: mint chocolate chip cake, easy moist mint chocolate chip cake recipe green peppermint sour cream chocolate chips ganache, best mint chocolate chip birthday cake, green peppermint two layer chocolate chip ganache celebration cake
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