Chocolate Sheet Cake with Mint Frosting is a dreamy dessert that pairs rich, moist chocolate cake with a cool, refreshing layer of minty frosting. Perfect for parties, holidays, or anytime you crave a chocolate-mint combo, this cake is simple to make yet truly unforgettable.
Mint Chocolate Sheet Cake
Why This Chocolate Sheet Cake with Mint Frosting Is the Best
- Ultra Moist Chocolate Cake: Made with cocoa powder and buttermilk, the cake stays tender and full of rich chocolate flavor.
- Refreshing Mint Frosting: A creamy, cool mint frosting adds a fresh twist that perfectly complements the chocolate base.
- Simple Sheet Cake Style: Easy to bake, easy to frost, and easy to slice—perfect for feeding a crowd with minimal fuss.
- Beautiful Color Contrast: The deep chocolate cake and pale mint frosting create a visually stunning dessert.
Perfect for Any Occasion
Whether it’s a birthday celebration, holiday gathering, potluck, or just a casual weekend treat, Chocolate Sheet Cake with Mint Frosting fits the moment. Its classic flavor combination is a crowd favorite that’s sure to impress guests of all ages.
Ingredient Notes
Cake:
- All-Purpose Flour: Gives the cake its structure and tender crumb.
- Granulated Sugar: Sweetens the cake and keeps it moist.
- Natural Unsweetened Cocoa Powder: Deepens the chocolate flavor without added sweetness.
- Baking Soda and Baking Powder: Help the cake rise beautifully, making it light yet rich.
- Salt: Enhances the overall chocolate and mint flavors.
- Large Eggs (room temperature): Bind the batter and add richness.
- Buttermilk (room temperature): Adds moisture and slight tang for a super tender cake.
- Hot Coffee: Intensifies the chocolate flavor and helps bloom the cocoa powder.
- Vegetable Oil: Keeps the cake extra moist and soft.
- Vanilla Extract: Rounds out the chocolate flavor.
- Mint Extract: Adds that refreshing minty lift that pairs perfectly with chocolate.
Frosting:
- Unsalted Butter (room temperature): Forms the rich, creamy base for the frosting.
- Confectioners’ Sugar: Sweetens and thickens the frosting to a silky texture.
- Heavy Cream: Adds smoothness and a luscious finish.
- Salt: Balances the sweetness in the frosting.
- Mint Extract: Infuses a cool, minty flavor into every bite.
- Green Gel Food Coloring (optional): Gives the frosting a festive minty-green color.
- Andes Mints or Dark Chocolate (chopped): Melt slightly into the frosting for added chocolatey richness and a beautiful garnish.
Tips for Making the Best Chocolate Sheet Cake with Mint Frosting
- Use High-Quality Cocoa: The richer the cocoa, the deeper and better your chocolate flavor will be.
- Don’t Overmix the Batter: Mix until just combined to keep the cake light and tender.
- Chill the Frosting: Let the mint frosting cool slightly in the fridge before spreading if it’s too soft.
- Tint the Frosting Lightly: A hint of green food coloring gives that signature minty look without overdoing it.
- Top with Chocolate Chips or Shavings: Garnish for extra texture and an even more stunning finish.
Serving Suggestions
- With a Cup of Hot Chocolate: Double down on the chocolatey goodness for a cozy treat.
- With Fresh Mint Leaves: Garnish with a few mint sprigs for a beautiful, aromatic presentation.
- With a Scoop of Mint Chocolate Chip Ice Cream: The ultimate indulgent dessert pairing.
- With Crushed Candy Canes: Sprinkle during the holidays for a festive twist.
A Must Try
Imagine slicing into this moist, chocolatey cake and hitting that cool, creamy layer of mint frosting—it’s refreshing, rich, and totally satisfying. Whether you’re sharing it with a crowd or sneaking a piece for yourself, Chocolate Sheet Cake with Mint Frosting is the sweet treat you’ll crave again and again. Gather your ingredients and bake a little magic today!
Be sure to check out these other delicious recipes!
-
Lemon Pistachio Cake
-
Orange Almond Cake
-
Blueberry Bundt Cake
-
Chocolate Snack Cake
-
Salted Caramel Lava Cake
Mint Chocolate Sheet Cake
Chocolate Sheet Cake with Mint Frosting is a dreamy dessert that pairs rich, moist chocolate cake with a cool, refreshing layer of minty frosting.
Ingredients
For the Cake
- 2 34 cups 330 grams all-purpose flour
- 3 cups 600 grams granulated sugar
- 1 cup 85 grams natural unsweetened cocoa powder
- 1 12 cups 340 grams buttermilk, room temperature
- 1 12 cups 340 grams hot coffee
- 34 cup 150 grams vegetable oil
- 1 Tbsp baking soda
- 1 12 tsp baking powder
- 1 12 tsp salt
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1 tsp mint extract
For the Frosting
- 1 cup 225 grams unsalted butter, room temperature
- 4 cups 450 grams confectioners' sugar
- 14 cup 55 grams heavy cream
- 22 mints or 4 ounces 113 grams dark chocolate, finely chopped
- 14 tsp salt
- 1 tsp mint extract
- 1-2 drops of green gel food coloring optional
Instructions
- Preheat your oven to 350°F. Line a 9x13-inch metal baking pan with parchment paper, and then give it a light greasing or a good spray with nonstick baking spray.
- To make the cake batter, grab a large bowl and whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate smaller bowl, whisk the eggs, buttermilk, coffee, oil, vanilla extract, and mint extract until nicely combined.
- Now, pour the wet ingredients into the dry ingredients and whisk everything together by hand or on low speed with an electric mixer.
- Keep going until the batter is smooth and no dry streaks of flour or cocoa powder are left. Don’t worry if the batter seems thin — that's exactly how it should be!
- Pour the batter into your prepared pan and pop it in the oven. Bake for 33 to 36 minutes, or until a tester inserted into the center comes out with just a moist crumb or two.
- Once baked, place the cake (still in the pan) on a wire rack and let it cool completely before frosting.
- While the cake cools, let's whip up the mint buttercream frosting! Using an electric mixer on medium-high speed, beat the butter until it’s pale yellow and fluffy — this should take about 2 to 3 minutes.
- Add 1 cup of confectioners' sugar and 1 tablespoon of heavy cream, then crank up the mixer to high and beat for one minute.
- Add another cup of sugar and another tablespoon of cream, beat again, and keep repeating until you've added all the sugar and cream. Now, toss in the salt, mint extract, and green food coloring, and mix on high for another minute.
- Add a bit more food coloring if you want a deeper minty green shade. If your frosting feels too thick, mix in another tablespoon or two of cream.
- If it feels a little too soft, just add an extra tablespoon or two of confectioners' sugar until it's just right.
- Finally, with the mixer on low speed, gently mix in the chopped Andes mints or dark chocolate until evenly distributed.
- Once the cake is completely cool, spread the mint frosting generously over the top using an offset spatula.
- For a fun finishing touch, swirl the frosting with the back of a spoon and sprinkle over more chopped Andes mints or a handful of shaved chocolate. Enjoy!
Notes
- For that classic mint chocolate chip flavor, be sure to use mint extract — not peppermint or spearmint extract. It makes all the difference!
- When making the frosting, you can use any mint chocolate candy you like, such as Andes mints, Junior Mints, or even peppermint bark. Just chop the candy into small pieces so the frosting spreads easily.
- The cake stays fresh at room temperature for up to 4 days, in the refrigerator for up to a week, or you can freeze it for up to 3 months. Perfect for making ahead and enjoying whenever you’re craving something sweet!
Pin this delicious recipe on Pinterest to save and share it with your foodie friends!
Mint Chocolate Sheet Cake