Chocolate Mint Cake

Posted on Mar 11, 2016
One Comment

Chocolate Mint Cake, chocolate mint batter baked in a sheet pan, cut in half, then layered with mint cream cheese frosting. The perfect dessert for St. Patrick’s Day!

Chocolate Mint Cake, piece on plate with fresh mint, cake in background.

I may not be known for my baking, but I am kind of famous for my chocolate mint cake.  Two layers of chocolate mint cake with mint cream cheese frosting, yes!  It’s easy peasy and I make it every year for St. Patrick’s Day.

Chocolate Mint Cake, frosted cake with mint barnish

I clipped this recipe out of a magazine almost 20 years ago, and I’m still making it.  Almost every year I put out a big spread for St. Pat’s Day and this is dessert.  My good friends and family have come to expect it.

The chocolate cake bakes in a jelly roll pan and then is cut in half crosswise, giving you the two layers.  The frosting is a traditional cream cheese frosting with added mint extract.  It’s just the right amount of mint, not at all overpowering.

Chocolate Mint Cake, piece on plate with cake in background.

If you like chocolate mint, you will love this cake.  Make it for St. Patrick’s Day next week, or make it any time you’re feeling a wee bit Irish.  Or what the heck, just make it anytime because it’s so good!  And just ignore the crumbs in my frosting, yours will be perfect. 🍀 Kelly

Chocolate Mint Cake, on serving plate with mint garnish and fork.

For a traditional St. Patrick’s day feast, try my Corned Beef and Cabbage and Irish Soda Bread recipes. Hey, you might want to check out my Irish Beer Cheese Soup, too!  And how to make a Reuben sandwich with any leftover corned beef.

If you’ve tried this Chocolate Mint Cake, please rate it below in the comments and let me know how it went ~ I love hearing from you! HUNGRY FOR MORE?  Subscribe to my Newsletter and come hang out with me on PINTEREST, INSTAGRAM and FACEBOOK for all the latest updates.

Chocolate Mint Cake

Chocolate mint cake, made in a sheet pan and then cut in half and layered, with mint cream cheese frosting.
Print Pin Rate
Course: Cake, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling time: 2 hours
Total Time: 45 minutes
Servings: 12
Author: Kelly ~ the hungry bluebird

Ingredients

  • cups sugar
  • 2 cups all purpose unbleached flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • cups whole milk hot
  • 1 cup (2 sticks) unsalted butter, melted, hot
  • 2 large eggs
  • teaspoons peppermint extract, divided divided
  • 3 (8-ounce) packages cream cheese room temp
  • 5 cups confectioners sugar sifted
  • ½ cup 1 stick unsalted butter, room temp

Instructions

  • Preheat oven to 350º and line a 12x16x1-inch sheet pan with waxed paper.
  • In a large bowl, whisk together first 5 ingredients.
  • Whisk in the hot milk and melted butter, then the eggs and ¾ teaspoon peppermint extract.  Whisk until well-combined and smooth.
  • Pour batter into prepared pan and spread evenly.  Bake until toothpick comes out clean, about 25 minutes.  Cool cake completely in pan on rack.
  • Make frosting.  In the bowl of a stand mixer with paddle attachment, put the cream cheese and butter.  Mix until well combined, scraping down sides as needed.  Add the remaining ¾ teaspoon peppermint extract.  With machine on low, gradually add the powdered sugar until incorporated, then increase speed and mix until well combined and fluffy.
  • Remove cake from pan by running knife around the sides of pan and inverting carefully onto work surface.  Peel off paper carefully and then cut cake crosswise in half.  Place one half on serving platter, tuck waxed paper underneath edges, and spread with 2 cups frosting.  Top with other half and spread top and sides with remaining frosting.  Remove paper.  Serve room temp and refrigerate leftover cake.
Keyword: chocolate mint cake, mint chocolate layer cake,
Did you make this recipe? Rate it below and share on Instagram so I can see!Mention @thehungrybluebird or tag #thehungrybluebird !

*Adapted from Bon Appétit, March, 1997

One thought

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    Chocolate. Mint. Cake… these are a few of my favorite things.

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