Mint Chocolate Cake

This mint chocolate cake is an homage to Andes Crème de Menthe Thins. It's rich and quite easy to whip up. Add a touch of food coloring to make the mint buttercream filling pale green if you'd like. Read more about Kristen Hartke's love of baking.

Photo: Johnny Autry
16 pieces
Nutrition Profile:



  • 1 cup all-purpose flour

  • ½ cup white whole-wheat flour

  • ¾ cup granulated sugar

  • ¼ cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup water

  • cup canola oil

  • 1 tablespoon cider vinegar

  • ½ teaspoon almond extract

  • ½ teaspoon vanilla extract


  • ½ cup (1 stick) unsalted butter, at room temperature

  • 1 ½ cups confectioners' sugar, sifted

  • ¼ teaspoon mint extract

  • ¼ teaspoon vanilla extract

  • ¼ teaspoon salt

  • 2 drops 1-2 drops green food coloring

  • 2 tablespoons half-and-half or coconut milk


  • ½ cup half-and-half or coconut milk

  • 1 ¼ cups semisweet chocolate chips

  • Pinch of salt


  1. To prepare cake: Preheat oven to 350 degrees F. Coat a 9-inch round cake pan with cooking spray. Line the bottom with parchment paper and coat the paper with cooking spray.

  2. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking soda and 1/2 teaspoon salt in a large bowl. Whisk water, oil, vinegar, almond extract and 1/2 teaspoon vanilla in a small bowl. Add the wet ingredients to the dry ingredients and stir until smooth. Pour the batter into the prepared pan. Tap it lightly on the counter to remove any air bubbles.

  3. Bake until a toothpick inserted in the center comes out with just a couple of crumbs attached, 25 to 30 minutes. Let cool in the pan on a wire rack for 10 minutes, then turn out onto the rack. Remove the parchment and let cool completely, about 45 minutes.

  4. Meanwhile, to prepare filling: Beat butter in the bowl of a stand mixer fitted with the whisk attachment on medium speed for 1 minute. Add confectioners' sugar, 1/2 cup at a time, until completely incorporated. Add mint extract and vanilla, then 1/4 teaspoon salt and food coloring, if using. Add 2 tablespoons half-and-half (or coconut milk), and beat, scraping down the sides as necessary, until fluffy and light.

  5. To prepare glaze: Microwave half-and-half (or coconut milk) in a microwave-safe bowl on High until hot, about 1 minute. Stir in chocolate chips until melted. Add salt and whisk until glossy. Let cool for 5 minutes.

  6. To assemble cake: Using a serrated knife, cut the cooled cake in half horizontally. Place the bottom layer, cut-side up, on a serving plate. Spread with the filling and top with the other layer, cut-side down. Spread the glaze over the cake.


To make ahead: Refrigerate assembled cake for up to 2 days. Serve at room temperature.

Equipment: Parchment paper

Nutrition Facts (per serving)

292 Calories
16g Fat
39g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Serving Size 1 piece
Calories 292
% Daily Value *
Total Carbohydrate 39g 14%
Dietary Fiber 2g 7%
Total Sugars 28g
Added Sugars 27g 54%
Protein 3g 5%
Total Fat 16g 20%
Saturated Fat 7g 35%
Cholesterol 19mg 6%
Vitamin A 211IU 4%
Vitamin C 0mg 0%
Folate 25mcg 6%
Sodium 206mg 9%
Calcium 20mg 2%
Iron 2mg 8%
Magnesium 25mg 6%
Potassium 97mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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