Mint Chocolate Cake

Name: Mint Chocolate Cake
Prep time: 1 h
Total time: 3 h 15 min
Yield: 12
Ingredients: 1 box Betty Crocker™ Super Moist™ Devil’s Food Cake Mix; Water, oil, and eggs called for on cake mix box; 1 box (4-serving size) chocolate-flavor instant pudding and pie filling mix (dry); 1 jar (7 oz) marshmallow creme (1 1/2 cups); 1 cup butter, softened; 3/4 teaspoon peppermint or mint extract; 1/2 teaspoon green gel food color from 1 box Betty Crocker™ Classic Gel Food Colors; 1 to 2 tablespoons milk; 2 1/4 cups powdered sugar; 1/4 cup shaved semisweet chocolate baking bar (from 4-oz bar); 1/2 cup dark or semisweet chocolate chips; 1/2 cup heavy whipping cream

Ingredients:12
Servings:12

Betty Crocker Kitchens(Opens in a new tab)Updated 05/08/2025

Mint Chocolate Cake

Ingredients:12
Servings:12

If you're a fan of the delightful combination of mint and chocolate, you’re sure to love this mint chocolate cake. With its rich layers of moist chocolate cake, refreshing mint frosting, chocolate flecks, and decadent layer of chocolate ganache covering the top, this indulgent dessert is perfect for special occasions or whenever you crave a touch of sweetness. While this is a dessert that looks impressive and tastes like a it came from a bakery, it starts with our Betty Crocker™ Super Moist™ Devil’s Food Cake Mix, which takes out a lot of the work. Instant pudding mix is added to the cake and the result is an ultra-moist, extra chocolaty texture just waiting for the perfect frosting.

Speaking of the perfect frosting, ours is so easy to pull together and looks like your favorite mint chocolate chip ice cream. With a rich, dark chocolate ganache covering the top of the cake and dripping down the sides, this dessert looks a lot like a giant sundae. Serve this cake to the chocolate mint lover in your life, but don’t wait for a special occasion. Any day is a good day to enjoy this deliciously memorable dessert.

How to Make Mint Chocolate Cake

While the mint chocolate cake recipe below lays out all the specifics on the ingredients and steps, we wanted to give you a preview with this outline of the basics.

Make the Batter

In large bowl, beat the cake mix with the water, oil, eggs, and pudding mix using an electric mixer, scraping sides of bowl occasionally. Pour into 2 (8-inch) round cake pans that have been sprayed with nonstick cooking spray.

Bake the Cake

Bake the cakes on the center rack of an oven preheated to 350°F. Insert a toothpick or wooden skewer into the center of the cake to check for doneness. If it comes out clean, the cake is done. If there is batter or a few crumbs hanging on, bake the cake an additional couple of minutes or until it tests done. Remove baked cakes from the oven and cool on a cooling rack for 10 minutes. Remove cakes from pans and cool completely on cooling racks.

Whip Up the Frosting

In a bowl, beat together the marshmallow creme, butter, mint extract, green food color, and a splash of milk with electric mixer. Beat in the powdered sugar until fluffy.

Frost the Cake

Place one cake on a serving platter or cake plate. Spread 3/4 cup frosting over top of the cake. Place second cake layer on top of frosting. Spread remaining frosting over top and sides of cake. Refrigerate to set the frosting.

Drizzle with Ganache

Make the ganache by melting chocolate with heavy whipping cream in the microwave or in a small heavy saucepan on the stove over low heat and stir until smooth. Let the chocolate mixture cool at room temp to thicken slightly. Pour the ganache over the top of the mint chocolate cake, letting some drip down the sides. Refrigerate until the chocolate is set.

How to Store Mint Chocolate Cake

With a dessert this special, you want to make sure you can enjoy every bite, down to the last slice. So, if you are lucky enough to have leftovers, you’ll want to make sure they’re stored properly. We like to store this cake, loosely covered, or in a cake storage container, in the refrigerator for up to 5 days.

To make this mint chocolate cake ahead, you can fill and frost the cake with the frosting and freeze in an airtight container for up to 1 month. Thaw the cake completely, and top with the ganache after cake has thawed. Cake layers can be made ahead, wrapped tightly in plastic wrap, and frozen up to 1 month in advance. Thaw the cake layers before frosting.

More Layer Cake Recipes

Now that you know how fun layer cakes are to make, and how delicious they are to eat, it’s time to explore more Betty Crocker layer cake recipes. There are so many to choose from, so we thought we’d get you started with a few of our favorites.

Black Forest Cake is one of our favorite layer cakes. With cherries, whipped cream and chocolate cake, this sweet treat has something for everyone.

French Silk Layer Cake is the ultimate chocolate experience. A triple-layer cake filled and frosted with chocolate Swiss meringue buttercream frosting, piped with whipped cream and crowned with chocolate curls, it could be the cake of your dreams.

Strawberry Frosted Layer Cake offers a fresh and fruity take on the layer cake for those of you who cannot live on chocolate alone.

Frequently Asked Questions

Mint extract and peppermint extract are both popular flavorings used in baking and cooking, but they have distinct differences that can impact the taste of your dishes. Mint extract is a broad term that refers to an extract made from any type of mint, including spearmint and peppermint. On the other hand, peppermint extract specifically comes from the peppermint plant, which has a more potent and concentrated flavor compared to other mint varieties. Peppermint extract has a stronger and more intense minty flavor, making it ideal for recipes that require a bold and refreshing taste. Mint extract, derived from other mint varieties, may have a milder and sweeter taste.

When it comes to making a delectable ganache, you have a choice when it comes to the chocolate you use. In this mint chocolate cake recipe, we give you a choice of either dark chocolate or semisweet chocolate, but you may be wondering what the differences are between the two.

Dark chocolate: Known for its intense cocoa flavor, dark chocolate is a versatile chocolate and can be used in a wide range of recipes, from rich brownies and decadent truffles to sophisticated chocolate tarts and ganache. Its deep, complex flavor makes it a favorite choice for those who enjoy a more intense chocolate experience.

Semisweet chocolate: With a slightly sweeter and less intense flavor than dark chocolate, it is a popular choice for chocolate chip cookies, chocolate sauces, and, yes, ganache. Semisweet chocolate adds a pleasant sweetness to baked goods without overpowering other flavors, making it a go-to option for a wide range of desserts and confections. Its versatility and milder taste make it an ideal choice for those who prefer a more approachable chocolate flavor in their creations.

Ultimately, the best chocolate for your ganache depends on your personal preference. Experimenting with different types and brands of chocolate can help you discover the perfect balance of flavors and textures to take your desserts to new heights.