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Chocolate Cake with Spearmint Buttercream

Chocolate and mint are a classic combination and this cake is the perfect way to celebrate this duo. This moist chocolate cake topped with a fresh spearmint buttercream is definitely one to try!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

Chocolate Cake

  • 2 large eggs
  • 1 cup of whole milk
  • 1/2 cup of vegetable oil
  • 2 teaspoons of vanilla extract
  • 1 cup of granulated sugar
  • 1 cup of brown sugar
  • 2 cups of all purpose flour
  • 3/4 cup of natural unsweetened cocoa powder
  • 1 tablespoon of espresso powder
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 3/4 teaspoon of salt
  • 1 cup of freshly brewed coffee (or boiling water)

Fresh Spearmint Buttercream Frosting

  • 9 - 10 large fresh mint leaves
  • 1 cup of butter
  • 3 - 3 1/2 cups of confectioners sugar, sifted
  • a pinch of salt

Garnishes

  • chocolate shavings
  • mint leaves

Instructions

Start the frosting...

  • Place 1 cup (2 sticks) of butter into a small saucepan over medium low heat
  • Add 9-10 fresh mint leaves and warm for about 12 minutes
  • Discard the mint leaves, transfer the melted butter into a large bowl and set aside to cool to room temperature

Make the chocolate cake...

  • Preheat your oven to 350 degrees
  • Grease and line two 9” round cake pans or one 9”x13” baking dish with parchment paper and set aside for now
  • Combine 2 large eggs, 1 cup of whole milk, 1/2 cup of vegetable oil and 2 teaspoons of vanilla extract in a large bowl and mix until well combined
  • Add 1 cup of granulated sugar and 1 cup of brown sugar and mix until fully incorporated
  • Sift 2 cups of all purpose flour, 3/4 cup of natural unsweetened cocoa powder, 1 tablespoon of espresso powder, 2 teaspoons of baking powder, 1 teaspoon of baking soda and 3/4 teaspoon of salt into the bowl and mix until just combined
  • Add a cup of freshly brewed coffee or boiling water into the batter and mix until incorporated
  • Transfer the batter into the prepared baking dish/dishes and baking for 30-34 minutes or until a toothpick will come out of the center of the cake mostly clean
  • Transfer the dishes onto a cooling rack to cool for 10 minutes and then transfer the cakes out of the dishes and directly onto the cooling rack to fully cool before frosting

Finish the frosting...

  • Once the butter has cooled and solidified a bit, add a pinch of salt and beat with an electric hand mixer until creamy
  • Gradually add 3 to 3 1/2 cups of sifted confectioners mixing as you go until your frosting has the consistency and level of sweetness that you prefer

Assemble the cake...

  • Once the cakes have fully cooled, add the spearmint frosting and garnish with shaved chocolate and fresh mint leaves
  • Store leftovers in an airtight container