Moist Chocolate-Mint Layer Cake

Moist Chocolate-Mint Layer Cake

Chocolate and cream-cheese frosting top a freshly baked moist layer cake with delicate peppermint hints!

Prep Time



Total Time






cups cake flour or 2 2/3 cups all-purpose flour
teaspoons baking powder
teaspoon baking soda
teaspoon salt
1 1/4
cups unsweetened baking cocoa
1 1/2
cups hot strong coffee
cup butter, softened
cup vegetable oil
teaspoons vanilla
teaspoon peppermint extract
cups packed light brown sugar
egg yolks
cup butter, softened
package (8 oz) cream cheese, softened
oz unsweetened baking chocolate, melted
tablespoons milk
teaspoon peppermint extract
teaspoon vanilla
3 1/2
cups powdered sugar
  1. Adjust oven rack to middle position. Heat oven to 350°F. Grease two 9-inch round pans with shortening and dust with flour; set aside.
  2. In medium bowl, beat flour, baking powder, baking soda and salt with wire whisk; set aside.
  3. In another medium bowl, beat cocoa and hot coffee with wire whisk, making sure no lumps remain; set aside.
  4. In large bowl, beat 1 cup butter and the oil with electric mixer on medium speed 5 minutes or until fluffy (7 minutes if using handheld mixer). Add 2 teaspoons vanilla and 1 teaspoon peppermint extract and beat 1 minute. Add brown sugar and beat 3 minutes longer, stopping halfway to scrape side of bowl. Add 2 of the eggs and beat 1 minute. Scrape side of bowl. Add remaining egg and the egg yolks and beat 2 minutes longer.
  5. Add about 1 cup of the dry ingredients and 1/2 cup of the coffee mixture to butter mixture. Beat on low speed just until combined. Continue alternately adding dry ingredients and coffee mixture, beating after each addition to combine. When all ingredients have been added, scrape side of bowl. Divide batter evenly between pans.
  6. Bake 35 to 40 minutes or until cake tester or toothpick inserted in center comes out clean or cake springs back when touched lightly in center. Cool on wire rack 10 minutes. Run knife or metal spatula between cake and edge of pan to loosen. Invert cakes onto wire rack and cool completely, about 1 hour.
  7. In large bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until soft. Mix in chocolate, milk, 1 teaspoon peppermint extract and 1/2 teaspoon vanilla. On low speed, add powdered sugar, 1 cup at a time, beating until smooth. When all of the powdered sugar has been added, beat 1 minute longer or until smooth.
  8. Place 1 layer on serving plate or stemmed cake plate. Spread 2/3 cup frosting over layer to about 1/4 inch from edge. Top with second layer. Frost side and top with remaining frosting.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Why it Works: Baking Building Blocks Eggs, specifically egg yolks, are the cornerstone of baking. The yolks contain all of the egg’s fat and fat-soluble vitamins (A, D, E and K). More importantly, the yolk is the storehouse for a wonderful substance called lecithin. Chemically, lecithin is defined as an emulsifier. Emulsifiers are the diplomats of the food world. Water and oil are not fond of one another, and lecithin serves to bring them together. This ability allows lecithin to make ice cream smoother, cakes more tender and dressings creamier. In this recipe, the extra yolks add fat which keeps the cake moist, and the lecithin makes for a smooth crumb texture.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 850
    • (Calories from Fat 390),
  • Total Fat 43g
    • (Saturated Fat 20g,
    • Trans Fat 1 1/2g),
  • Cholesterol 170mg;
  • Sodium 580mg;
  • Total Carbohydrate 106g
    • (Dietary Fiber 5g,
    • Sugars 70g),
  • Protein 9g;
Percent Daily Value*:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 4 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 8 Fat;
    Carbohydrate Choices:
    • 7;
    *Percent Daily Values are based on a 2,000 calorie diet.