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Andes Mints Chocolate Mint Cake

A decadent three-layer moist chocolate cake enveloped in a refreshing light green peppermint buttercream frosting, generously loaded with chopped Andes mints inside and out.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake Layers
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.75 cup unsweetened cocoa powder sifted
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk room temperature
  • 0.5 cup vegetable oil
  • 2 eggs large, room temp
  • 2 tsp vanilla extract
  • 1 cup hot boiling water or hot coffee
Mint Buttercream Frosting
  • 1.5 cups unsalted butter softened
  • 4.5 cups powdered sugar sifted
  • 1.5 tsp peppermint extract
  • 1 tsp vanilla extract
  • 3-4 tbsp heavy whipping cream
  • 2-3 drops green gel food coloring optional
  • 1.5 cups Andes mints chopped, divided

Equipment

  • Mixing bowls
  • Three 8-inch round cake pans
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and parchment-line three 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the buttermilk, oil, eggs, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and beat on medium speed for 2 minutes.
  5. Reduce speed to low and carefully stream in the hot boiling water. Mix just until combined (batter will be thin).
  6. Divide batter evenly among the prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
  7. Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely.
  8. For the frosting, beat the softened butter for 3-4 minutes until pale and creamy.
  9. Gradually add powdered sugar, then add the peppermint extract, vanilla, heavy cream, and food coloring. Beat for 3-5 minutes until fluffy.
  10. Fold 3/4 cup of the chopped Andes mints into the buttercream.
  11. Place one cake layer on a stand, top with frosting, and repeat with remaining layers. Frost the entire outside of the cake.
  12. Decorate by pressing the remaining chopped Andes mints into the bottom edges and sprinkling over the top of the cake. Chill for 30 minutes before slicing.

Notes

Ensure cakes are completely cool before frosting to prevent the buttercream from melting. Store covered at room temperature for up to 3 days or in the fridge for up to 5 days.