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Mint Chocolate Chip Cake Recipe

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This Mint Chocolate Chip Cake features soft vanilla cake layers studded with chocolate chips and frosted with creamy peppermint buttercream. It is a refreshing and eye-catching dessert perfect for birthdays and special celebrations.

Ingredients

2 1/2 cups (315g) all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

3/4 cup (170g) unsalted butter, softened

1 3/4 cups (350g) granulated sugar

4 large eggs

1 tbsp pure vanilla extract

1 cup (240ml) whole milk

1 cup (175g) semi-sweet chocolate chips (tossed in 1 tbsp flour)

1 1/2 cups (340g) unsalted butter, softened (for buttercream)

4 cups (500g) powdered sugar, sifted

3 tbsp heavy cream or milk

1 1/2 tsp peppermint extract

Pinch of salt

A tiny drop of green gel food coloring (optional)

3/4 cup (130g) mini chocolate chips (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat butter and granulated sugar for 3 to 4 minutes until pale and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Add dry ingredients in three additions, alternating with milk in two additions, beginning and ending with dry ingredients. Mix just until combined.
  6. Gently fold in the flour-coated chocolate chips.
  7. Divide batter evenly between prepared pans and bake for 22 to 26 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. For the buttercream, beat softened butter for 3 minutes until creamy and lightened in color.
  10. Gradually add powdered sugar one cup at a time, mixing well after each addition.
  11. Mix in peppermint extract, cream or milk, and salt. Beat for 2 to 3 minutes until smooth and fluffy. Add green food coloring if desired.
  12. Fold in mini chocolate chips.
  13. Level cooled cake layers if needed. Place one layer on a serving plate and spread mint buttercream on top. Repeat with second layer and place third layer on top.
  14. Apply a thin crumb coat and chill for 20 minutes. Frost entire cake with remaining buttercream and decorate with additional mini chocolate chips if desired.

Notes

Tossing chocolate chips in flour helps prevent them from sinking.

For a stronger mint flavor, slightly increase peppermint extract, tasting carefully.

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Unfrosted cake layers can be frozen for up to 2 months when tightly wrapped.

Let refrigerated cake sit at room temperature for 30 minutes before serving for best texture.

Nutrition

Find it online: https://chocolatecoveredamy.com/mint-chocolate-chip-cake-recipe/