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+ servings

Chocolate Mint Cake

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


  • 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


  • 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.