Mint chocolate has got to be one of the most classic dessert combinations out there. The freshness of the mint cuts through the sweetness of chocolate perfectly. This Chocolate Mint Cake is for all the chocolate and mint fans out there - I know there are a lot of you! This is a really special and impressive cake, so it would be great for a celebration or a birthday. It is also easy to make and easy to decorate too as it doesn't involve any special techniques or piping. You don't have to add the green ribbon but I think it does make the cake look extra special and ready for a party!
Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the eggs and butter) are at room temperature before you start baking. If you are using a baking spread, most can be used straight from the fridge if you're in a rush. But real butter will need to come to room temperature to soften.
- You can also make an orange version of this cake with orange Matchmakers, orange Aero Bubbles and orange extract.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Chocolate Mint Cake
To make the chocolate sponge, mix the butter and sugar together, then whisk in eggs and milk, and then whisk in cocoa powder, self rasing flour and baking powder. Divide the mixture beteween the tins and bake for 35 minutes, then leave to cool completely.
For the buttercream, mix together icing sugar, butter, cocoa powder, milk and peppermint extract. Place the first sponge onto your cake stand, cake board or plate and pipe or spread some buttercream on top of it.
Add the second sponge on top, and smooth more buttercream around the sides of the whole cake in a thin layer. Then stick the mint Matchmakers to the cake all the way around.
Add a green ribbon and tie it in a bow, then spread more buttercream over the top of the cake in a generous layer. Place the Aero Bubbles on top neatly in rows, or in a big pile if you prefer.
Can this cake be made in different sized cake tins?
If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the recipe. You will of course need more or less of the matchmakers and aero bubbles too, depending if you are trying to make it bigger or smaller.
How should the cake be stored and can it be frozen?
The cake should be stored in an airtight container in a cool place and will last for 3-4 days. You can freeze the cake sponges for up to 3 months. Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, it will also keep in the fridge for as long as the best before date on the packet of butter you use for it. I do not recommend freezing the cake once it is decorated as chocolate does not freeze very well for long periods of time.
Can you make the cake with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add an additional 2 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Can this recipe be made gluten or dairy free?
Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend, and the plain wholemeal flour with a gluten free plain flour blend. If you only have a gluten free plain flour blend, you will need to add additonal baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add an additional 2 + ½ teaspoons baking powder. You may also like to add ½ tsp Xantham Gum for better texture. For a dairy free version, use a dairy free baking spread for the cake and buttercream, and dairy free milk for the buttercream too. You will also need to decorate the cake with dairy free chocolate.
More tips for making the Chocolate Mint Cake:
- You could also make this into a chocolate orange cake by swapping the pepperming extract for orange extract, and using orange matchmakers and orange aero bubbles. And an orange ribbon of course!
- Instead of Aero Bubbles, you could decorate the top with other mint chocolates like After Eights, mint flavoured Lindt, Bendicks, Elizabeth Shaw mint crisps, etc.
- I used a YouTube tutorial for how to tie the ribbon neatly.
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you.
Recommended equipment & ingredients*
- 8" cake tins
- Mixing bowls
- Kitchen scales
- Cooling rack
- Electric hand mixer
- Peppermint extract
- Decorating turntable
- Angled palette knife
- Aero bubbles
- Mint Matchmakers
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Chocolate Mint Cake
For the sponge
- 350 g Butter or baking spread
- 350 g Caster sugar
- 6 Eggs large
- 300 g Self raising flour
- 50 g Cocoa powder
- ½ tsp Baking powder
- 1 tbsp Milk
For the buttercream
- 250 g Butter or baking spread
- 450 g Icing sugar
- 50 g Cocoa powder
- 2 tsp Peppermint extract
- 2 tbsp Milk (you may need a little more if using butter)
- 300 g Mint Matchmakers
- 250 g Aero Bubbles
- Green ribbon
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins that are at least 2" deep
- To make the chocolate sponge, mix the butter and caster sugar together in a large bowl, ideally using an electric mixer for best results
- Add the eggs and milk, and whisk until fully incorporated
- Add the self raising flour, cocoa powder and baking powder and gently whisk in until you can't see any flour anymore
- Divide the mixture between the two tins, you can use scales for accuracy
- Bake them for 35 minutes, check they are done by inserting a skewer or cocktail stick in the middle and if it comes out clean the cake is done, then remove from the tins and leave them to cool on a cooling rack
- Level the sponges if they have domed at all with a knife or a cake leveller
- For the buttercream mix together the icing sugar, butter, cocoa powder, milk and peppermint extract either by hand or with an electric whisk until smooth, if the buttercream is too stiff then you can add a little more milk
- Place the first sponge on your cake stand or cake board, and pipe or spread some buttercream onto it, then add the second sponge on top
- Smooth more buttercream around the sides in a thin layer, ideally using an angled paletteknife, and stick the mint Matchmakers all around the cake
- Tie the green ribbon around the cake in a nice bow, or use double sided tape
- Pipe or spread more buttercream over the top of the cake in a generous layer, then placed the Aero Bubbles on top neatly in rows, or in a big pile instead
- Store leftovers in an airtight container in a cool place and eat within 3 days