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A mint chip cake on a wooden cake stand with a piece being removed

Mint Chocolate Chip Cake

A delicious mint chocolate chip cake wrapped in a divine minty buttercream chock full of dark chocolate chunks.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 38 minutes
Total Time 1 hour 3 minutes
Servings 10
Calories 785kcal


For the Cake:

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cup unsalted butter room temperature
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 ½ teaspoon peppermint extract
  • 1/2 cup Dark Chocolate chopped
  • 1 drop green food coloring Amount depends on brand of dye. Gel is recommended

For the Buttercream:

  • 1 1/2 cup unsalted butter room temperature
  • 5 cups confectioners' sugar
  • 1/2 tsp salt
  • 1 tsp peppermint extract
  • 1/4 drop green food coloring Amount depends on brand of dye. Gel is recommended.
  • 1/4 cup cream
  • 2 tablespoons cocoa powder
  • 1/2 cup dark chocolate chopped, OR use mint Oreos

For the Assembly

  • 1/2 cup dark Chocolate chopped, OR use mint Oreos


For the Cake:

  • Preheat oven to 350 degrees F
  • Butter and flour three six inch pans. I use cake strips on my pans for more even baking as well.
  • Beat butter and sugar until light and fluffy
  • Sift the dry ingredients together in a large bowl.
  • Beat the dry ingredients into the butter mixture until well-incorporated, scrape the bowl at least once.
  • Beat the wet ingredients together in a medium bowl.
  • Add the wet to the butter mixture and mix until just combined. Fold in dark chocolate chunks at the very end and mix. 
  • Divide the mixture evenly into the cake pans
  • Bake for about 35 minutes or until the centers are springy to the touch and the edge is pulling away from the pan

For the Buttercream:

  • Beat the butter until light and fluffy. Add the confectioners' sugar, salt, extract, and cream then mix.
  • Reserve about 3/4 cup of the buttercream for the white dollops. Divide the remaining buttercream into two batches a large one for the green and a small one for the chocolate spiral.
  • Add green food coloring and chopped chocolate to one batch of buttercream and mix.  
  • Add cocoa powder to another batch of buttercream. 
  • Transfer both buttercreams into 2 piping bags. Add the green and cocoa buttercream to one bag. Snip off the tip. 

For the Assembly:

  • Pipe the cocoa buttercream mixture between layers. 
  • Sprinkle crushed mint Oreos or chopped chocolate onto the buttercream and add next layer of cake. Repeat above step.
  • Coat outside with green buttercream, smooth with an offset spatula.
  • Add a skirt of chopped chocolate around the bottom of the cake.
  • Pipe white buttercream dollops on top with an 869 tip



  • If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • I use GEL food colorings which are quite concentrated. If you're using the more watery food coloring from the grocery store you'll need to add more. Just add food coloring until you like to color of the cake and frosting.
  • You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.


Serving: 156g | Calories: 785kcal | Carbohydrates: 83g | Protein: 7g | Fat: 48g | Saturated Fat: 36g | Cholesterol: 126mg | Sodium: 428mg | Potassium: 334mg | Fiber: 4g | Sugar: 86g | Vitamin A: 1455IU | Vitamin C: 0.1mg | Calcium: 84mg | Iron: 4.5mg