Mint Chocolate Chip Cake is one of my FAVORITE cake recipes. There’s just nothing like the decadent combination of rich chocolate cake with refreshing mint chocolate chip buttercream.
Here’s a quick look at how we decorated our chocolate cake with ombre buttercream and ganache! You can find all of the details and links below.
One of the key players in this Mint Chocolate Chip Cake is our tried and true Classic Chocolate Cake recipe from scratch. If you’ve never tried our homemade chocolate cake, drop everything and pin or print this recipe!
It has such a satisfying richness and is ultra moist. Hands down, this is one of our most popular cake recipes! Find the recipe here: Classic Chocolate Cake. (*If you prefer to work with cake mixes, we recommend this fantastic Chocolate Sour Cream Cake Recipe!)
Next up, our cool and flavorful Mint Chocolate Chip Buttercream Frosting. This buttercream tastes JUST like mint chocolate chip ice cream. It could not be simpler to make, and the silky smooth texture is divine. Don’t you just want to grab a spoon?
In this cake video tutorial, we also used a quick and easy microwaveable Ganache Drip recipe from our site. This deliciously simple detail that never fails to bring oooohs and ahhhhhhhhs. Love the drama! Here is our easy two ingredient ganache recipe: Chocolate Ganache Drip.
When it comes to decorating Mint Chocolate Chip cake, I’ve made a couple of different versions. In today’s post, I used our Mint Chocolate Chip Buttercream recipe to make a plain Mint Buttercream for the outside of the cake, and used mini chocolate chips for the filling only. This allowed me to give a nice, smooth finish to the outer frosting.
We created a trendy ombre design by tinting our mint buttercream with a deep and light shade of mint green using Americolor Mint Green coloring gel. Fancy, fancy! I LOVE the look, and the chocolate drip gives a wonderful contrast.
After crumb coating my filled cake layers, I filled disposable piping bags (ends snipped away) with white buttercream, light green buttercream, and dark green buttercream. I spun the cake on the turntable as I piped the sections of tinted buttercream.
Then, I smoothed over the frosting with my trusty bench scraper. If you need to make some touch ups (like I did), you can chill the cake in the freezer for about 15 minutes to firm up the frosting and smooth over where necessary with a hot spatula or bench scraper.
If you’d rather use a Mint Chocolate Chip Cake design that incorporates chocolate frosting, you can just half the mint chocolate chip buttercream recipe and use it for the filling and top of the cake. The sides of the cake could be frosted in our Classic Chocolate Buttercream! You could also change things up and incorporate Andes mints, Junior Mints, or Peppermint Patties into your design. So many options, and all of them are delicious!
I hope that you enjoy this Mint Chocolate Chip Cake as must as we have! Don’t forget that Mint Chocolate Chip Cupcakes are ALWAYS a good idea! Here’s our Classic Chocolate Cupcake Recipe if you need it!
Find our full collection of tried and true cake recipes, frosting recipes, and more in our Recipes Section! Thanks for stopping by!