Fresh Mint Chocolate Chip Cake
This light and fluffy fresh mint chocolate chip cake made with fresh mint leaves and mini chocolate chips makes for a subtle but distinct and delicious flavor combination that’s sure to be a hit for your St. Patrick’s Day dessert or spring gathering!
Fresh Mint Chocolate Chip Cake
I grew up on traditional mint chocolate chip ice cream. You know, the kind you get at Baskin Robbins or the grocery store that’s bright green with chunks of chocolate in it? Yeah, that’s the one I knew and loved.
It wasn’t until I was married, had Westin, and we moved to San Francisco that I experienced what REAL mint chocolate chip ice cream was supposed to taste like. MINT! Fresh mint. Not the extract, not the flavor from your toothpaste… we’re talking fresh mint from the garden.
Places like Bi-Rite Creamery and Salt and Straw have opened my eyes, and my taste buds, to the subtle but exciting flavor fresh mint can add to a dessert.
I finally tried it in a cake and it’s been a hit.
These layers are made with mint infused sugar and the buttercream is made with mint infused cream. Both elements provide a hint of mint, but nothing that feels overwhelming or like you’re brushing your teeth.
Ingredients You Need for the Cake
- Cake flour
- Baking powder
- Salt
- Fresh mint leaves
- Granulated sugar
- Eggs
- Unsalted butter
- Vanilla extract
- Buttermilk
- Mini chocolate chips
How to Make Mint Chocolate Chip Cake Layers
These layers are similar to my Vanilla Cake. The big difference is that you’ll be making a mint-infused sugar beforehand and adding mini chocolate chips.
I have instructions below, but also make sure to check out THIS episode of Studio 5 to see a tutorial, as well.
Mint-Infused Sugar
To make the mint-infused sugar, you’ll chop fresh mint and then add it to the sugar. Massage the mint into the sugar for a few minutes and then let the mixture sit in an airtight container for at least an hour. I’d even recommend doing this step a day or two before you want to bake.
How to Make Mint-Infused Buttercream
For the buttercream frosting, we’ll be adding the mint to the heavy cream. Just like you’d steep tea, we’re steeping the mint leaves in the cream over medium-low heat. Make sure to let the heavy cream return to room temperature before using in the buttercream. This is another great step to do ahead of time.
Ingredients You Need for the Buttercream
- Unsalted butter
- Powdered sugar
- Heavy whipping cream
- Fresh mint leaves
- Salt
Similar Recipes You’ll Love
- Mint Chocolate Chip Cake with Chocolate Layers
- Grasshopper Pie Cake
- Mojito Cake
- St. Patrick’s Day Cakes
- Super Easy Mint Andes Double Chocolate Cookies
Fresh Mint Chocolate Chip Cake
Ingredients
FOR THE CAKE
- 1 3/4 cups (350 g) granulated sugar
- 2 tablespoons (6 g) fresh mint, chopped
- 1 cup (226 g) unsalted butter, room temperature
- 6 large egg whites, room temperature
- 1 teaspoon (4.2 g) vanilla extract
- 3 cups (345 g) cake flour
- 1 tablespoon (10 g) baking powder
- 1 teaspoon (6 g) salt
- 1 cup (240 g) buttermilk, room temperature
- 1/2 cup (120 g) sour cream, room temperature
- 1/2 cup mini chocolate chips
FOR THE BUTTERCREAM
- 6-8 fresh mint leaves,
- 2 cups (452 g) unsalted butter, slighly cold
- 6 cups (750 g) powdered sugar, measured and then sifted
- 1/4 cup (57.75 g) heavy cream,
- pinch of salt
- *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra ½ batch.
FOR THE GANACHE
- 1/2 cup dark chocolate chips
- 1/4 cup heavy whipping cream
Instructions
FOR THE CAKE
- Combine the chopped fresh mint leaves and the granulated sugar. Massage the mint into the sugar for a few minutes and allow the sugar and mint to sit together in an airtight container for an hour or up to a few days. Use a mesh strainer to sift the sugar and remove the larger mint leaves.
- Preheat your oven to 325 degrees F. Spray three 6-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
- In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the mint infused sugar for 3 to 5 minutes on medium-high speed. The mixture should be light and fluffy.
- Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition.
- Add the vanilla extract and beat until incorporated.
- With the mixer on low speed, add ⅓ of the flour mixture, followed by ½ cup of the buttermilk. Repeat the additions, ⅓ cup flour mixture, ½ cup buttermilk and the final ⅓ cup flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low. Fold in the sour cream, followed by the mini chocolate chips.
- Divide the batter evenly between the three 6-inch pans (16 ounces in each) and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).
FOR THE BUTTERCREAM
- In a small saucepan, heat the cream and mint leaves on medium-low heat until it reaches a simmer. Turn heat off and allow the cream to cool to room temperature.
- In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 minutes, until light and fluffy and pale in color.
- With the mixer on slow, gradually add the powdered sugar, followed by the mint infused heavy cream, and pinch of salt.
- Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes. Scrape down the sides of the bowl and beat for a couple minutes more.
- Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.
FOR THE GANACHE
- Heat the cream and the chocolate chips in a microwave safe bowl. Stir until smooth. Cool completely before using between cake layers.
ASSEMBLY
- Place the first cake layer top side up, in the center of the cake board.
- Spread about 1 cup of the the buttercream over the cake layer. Followed by a few tablespoons of the chocolate ganache.
- Place the second cake layer on top of the buttercream and spread more buttercream and then ganache across the layer.
- Place the final cake layer top side down on the buttercream and ganache.
- Apply a thin layer of buttercream around the entire cake. Freeze the cake for 10 minutes. This is your crumb coat.
- Once the crumb coat is set, continue frosting the cake with the remaining buttercream.
I am very excited to make this cake. Thank you for sharing all of your recipes, tips, everything! Am I reading it correctly for this cake to use 3 6-inch cake pans as opposed to 8-inch?
Yes!
Made this for my birthday as mint chocolate chip is my favorite ice cream. It was amazing! Hit all the right notes! Will definitely put it in the family rotation.
I’m excited to try this recipe. I have a question about making the buttercream. Do I strain the mint from the cream, before I add the cream to the buttercream frosting? Thank-you!
Yes