'>'>
Skip to Content
Menu

Mint Chocolate Cake

  • Save
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Nov 21, 2024
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe

If you're a fan of the delightful combination of mint and chocolate, you’re sure to love this mint chocolate cake. With its rich layers of moist chocolate cake, refreshing mint frosting, chocolate flecks, and decadent layer of chocolate ganache covering the top, this indulgent dessert is perfect for special occasions or whenever you crave a touch of sweetness. While this is a dessert that looks impressive and tastes like a it came from a bakery, it starts with our Betty Crocker™ Super Moist™ Devil’s Food Cake Mix, which takes out a lot of the work. Instant pudding mix is added to the cake and the result is an ultra-moist, extra chocolaty texture just waiting for the perfect frosting.

Speaking of the perfect frosting, ours is so easy to pull together and looks like your favorite mint chocolate chip ice cream. With a rich, dark chocolate ganache covering the top of the cake and dripping down the sides, this dessert looks a lot like a giant sundae. Serve this cake to the chocolate mint lover in your life, but don’t wait for a special occasion. Any day is a good day to enjoy this deliciously memorable dessert. 

How to Make Mint Chocolate Cake

While the mint chocolate cake recipe below lays out all the specifics on the ingredients and steps, we wanted to give you a preview with this outline of the basics.

Make the Batter

In large bowl, beat the cake mix with the water, oil, eggs, and pudding mix using an electric mixer, scraping sides of bowl occasionally. Pour into 2 (8-inch) round cake pans that have been sprayed with nonstick cooking spray.

Bake the Cake

Bake the cakes on the center rack of an oven preheated to 350°F. Insert a toothpick or wooden skewer into the center of the cake to check for doneness.  If it comes out clean, the cake is done. If there is batter or a few crumbs hanging on, bake the cake an additional couple of minutes or until it tests done. Remove baked cakes from the oven and cool on a cooling rack for 10 minutes. Remove cakes from pans and cool completely on cooling racks.

Whip Up the Frosting

In a bowl, beat together the marshmallow creme, butter, mint extract, green food color, and a splash of milk with electric mixer. Beat in the powdered sugar until fluffy.

 

Frost the Cake

Place one cake on a serving platter or cake plate. Spread 3/4 cup frosting over top of the cake. Place second cake layer on top of frosting. Spread remaining frosting over top and sides of cake. Refrigerate to set the frosting.

Drizzle with Ganache

Make the ganache by melting chocolate with heavy whipping cream in the microwave or in a small heavy saucepan on the stove over low heat and stir until smooth. Let the chocolate mixture cool at room temp to thicken slightly. Pour the ganache over the top of the mint chocolate cake, letting some drip down the sides. Refrigerate until the chocolate is set.

How to Store Mint Chocolate Cake

With a dessert this special, you want to make sure you can enjoy every bite, down to the last slice. So, if you are lucky enough to have leftovers, you’ll want to make sure they’re stored properly. We like to store this cake, loosely covered, or in a cake storage container, in the refrigerator for up to 5 days.

To make this mint chocolate cake ahead, you can fill and frost the cake with the frosting and freeze in an airtight container for up to 1 month. Thaw the cake completely, and top with the ganache after cake has thawed. Cake layers can be made ahead, wrapped tightly in plastic wrap, and frozen up to 1 month in advance. Thaw the cake layers before frosting. 

More Layer Cake Recipes

Now that you know how fun layer cakes are to make, and how delicious they are to eat, it’s time to explore more Betty Crocker layer cake recipes. There are so many to choose from, so we thought we’d get you started with a few of our favorites.

Black Forest Cake is one of our favorite layer cakes. With cherries, whipped cream and chocolate cake, this sweet treat has something for everyone.

French Silk Layer Cake is the ultimate chocolate experience. A triple-layer cake filled and frosted with chocolate Swiss meringue buttercream frosting, piped with whipped cream and crowned with chocolate curls, it could be the cake of your dreams.

Strawberry Frosted Layer Cake offers a fresh and fruity take on the layer cake for those of you who cannot live on chocolate alone. 

Frequently Asked Questions

Mint Chocolate Cake

  • Prep Time 60 min
  • Total 3 hr 15 min
  • Servings 12
  • Ingredients 12
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Cake

Frosting

  • 1 jar (7 oz) marshmallow creme (1 1/2 cups)
  • 1 cup butter, softened
  • 3/4 teaspoon peppermint or mint extract
  • 1/2 teaspoon green gel food color from 1 box Betty Crocker™ Classic Gel Food Colors
  • 1 to 2 tablespoons milk
  • 2 1/4 cups powdered sugar
  • 1/4 cup shaved semisweet chocolate baking bar (from 4-oz bar)

Chocolate Ganache

  • 1/2 cup dark or semisweet chocolate chips
  • 1/2 cup heavy whipping cream

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray.
  • Step 
    2
    In large bowl, beat cake mix, water, oil, eggs, and pudding mix with electric mixer on medium speed 2 minutes, scraping bowl occasionally.
  • Step 
    3
    Divide evenly between pans.
  • Step 
    4
    Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run metal spatula around edges of pans to loosen cakes. Remove from pans to cooling rack. Cool completely, about 1 hour.
  • Step 
    5
    In large bowl, beat marshmallow creme, butter, mint extract, green food color, and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread. Set aside 3/4 cup frosting. Stir the 1/4 cup shaved chocolate into remaining frosting just until blended.
  • Step 
    6
    Place one cake layer on serving plate. Spread the 3/4 cup of frosting on top; top with second cake layer. Frost top and side with remaining frosting. Refrigerate cake while preparing Chocolate Ganache.
  • Step 
    7
    In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 to 50 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand at room temperature 20 to 25 minutes, stirring occasionally, until slightly thickened and still pourable.
  • Step 
    8
    Pour chocolate mixture over top of cake, spreading with metal spatula to edge of cake, letting some drip down side of cake. Return cake to refrigerator about 30 minutes or until chocolate sets up. If refrigerating cake longer than 30 minutes, let cake stand 15 minutes before cutting. Store loosely covered in refrigerator.

Nutrition

630 Calories
34g Total Fat
4g Protein
77g Total Carbohydrate
55g Sugars

Nutrition Facts

Serving Size: 1 Slice
Calories
630
Calories from Fat
310
Total Fat
34g
53%
Saturated Fat
17g
83%
Trans Fat
1g
Cholesterol
100mg
33%
Sodium
540mg
23%
Potassium
210mg
6%
Total Carbohydrate
77g
26%
Dietary Fiber
2g
8%
Sugars
55g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved