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Mint Chocolate Chip Layer Cake

 

Ingredients:

For the Mint Chocolate Chip Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons peppermint extract
  • 1 1/2 cups buttermilk
  • Green food coloring (optional)
  • 1/2 cup mini chocolate chips

For the Mint Chocolate Chip Frosting:

  • 1 1/2 cups unsalted butter, softened
  • 6 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup milk
  • 1 1/2 teaspoons peppermint extract
  • Green food coloring (optional)
  • 1/2 cup mini chocolate chips (for decoration)

Instructions:

For the Mint Chocolate Chip Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a bowl, whisk together 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Set aside.
  3. In a large mixing bowl, cream 1/2 cup of softened unsalted butter and 1 1/2 cups of granulated sugar until light and fluffy.
  4. Add 3 large eggs one at a time, beating well after each addition. Stir in 1 1/2 teaspoons of peppermint extract.
  5. Alternately add the dry ingredients and 1 1/2 cups of buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. If desired, add a few drops of green food coloring to achieve a minty color.
  6. Fold in 1/2 cup of mini chocolate chips.
  7. Divide the batter evenly among the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

For the Mint Chocolate Chip Frosting:

  1. In a large mixing bowl, beat 1 1/2 cups of softened unsalted butter until creamy.
  2. Gradually add 6 cups of powdered sugar and 1/2 cup of unsweetened cocoa powder, alternating with 1/2 cup of milk, and continue to beat until the frosting is smooth and fluffy.
  3. Stir in 1 1/2 teaspoons of peppermint extract and green food coloring if desired.

Assembly:

  1. Place one cake layer on a serving plate and spread a layer of mint chocolate chip frosting on top.
  2. Repeat with the remaining layers, stacking them on top of each other.
  3. Frost the top and sides of the cake with the remaining frosting.
  4. Sprinkle the top of the cake with 1/2 cup of mini chocolate chips.
  5. Slice and enjoy your delightful Mint Chocolate Chip Layer Cake!

Total Time: 2 hours | Servings: 12 servings

 

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