Andes Mint Chocolate Cake Recipe: Rich, Decadent Layer Cake

This chocolate mint cake is a layered dessert that tastes just like chocolate mint chip ice cream. Moist chocolate layers are filled with chopped Andes mints and finished with a mint chocolate chip buttercream—soft, rich, and irresistible.

The chocolate chip mint frosting is the highlight: creamy, fluffy, and packed with mint flavor and small chocolate bits. It truly tastes like mint chocolate chip ice cream—so good you might be tempted to eat it by the spoonful.

I originally created this cake because I grew up loving chocolate mint ice cream. The combination of a tender chocolate cake, chopped Andes mints, and mint buttercream recreates that flavor in cake form.

If you enjoy chocolate cake, try other chocolate recipes on the site for more inspiration.

Why This Recipe Works

• Chocolate cake – The layers are soft and moist. No mixer is required for the batter, and the cakes come together quickly.
• Chocolate chip mint frosting – Heavy cream whipped into the frosting gives it an airy, creamy texture while peppermint extract provides the minty profile.
• Andes mints – Chopped Andes mints fold into the filling and are used as a decorative topping, adding texture and peppermint-chocolate bursts.

Ingredient Notes

• Dutch-process cocoa powder – Gives a deeper, richer chocolate flavor. Natural cocoa works too but will produce a slightly different taste.
• Oil – Canola or vegetable oil works best for tender crumb. Avoid coconut oil for this recipe.
• Eggs – Bring to room temperature for best volume and even mixing.
• Buttermilk – Room temperature buttermilk keeps the cake tender. If you don’t have it, combine whole milk with 1 tablespoon lemon juice and let sit 10 minutes.
• Hot water – Use steaming hot water or hot coffee to bloom the cocoa and enhance chocolate flavor.
• Unsalted butter – Slightly cold butter (about 30 minutes on the counter) helps create a stable, pipeable frosting.
• Powdered sugar – Sift before using to ensure a smooth, non-gritty frosting.
• Peppermint extract – Use exactly 1 teaspoon; peppermint extract is strong, and a little goes a long way.
• Andes mints – Two packages are used: most chopped for the filling and a few reserved for decoration.

Can I use Girl Scout Thin Mints?

Yes. Thin Mints can be used in the filling in place of—or alongside—Andes mints for a slightly different texture and flavor.

Step By Step Instructions

A concise overview of making and baking the cake.

STEP 1: Mix the dry ingredients. Sift flour and cocoa powder into a large bowl, then whisk in sugar, baking powder, baking soda, and salt.

STEP 2: Mix the wet ingredients. In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla. Slowly add the hot water and whisk until combined.

STEP 3: Bake the cake. Divide the batter evenly among three 8-inch pans and bake for 24–27 minutes, or until a toothpick comes out clean or with moist crumbs.

STEP 4: Chocolate chip mint buttercream. Beat butter until very fluffy, then gradually add sifted powdered sugar. Add peppermint and vanilla extracts, salt, and heavy cream. Beat on high until light and airy.

STEP 5: Color the frosting. Use gel food coloring for best results. Add two drops green, mix, then one drop blue to achieve a mint hue. If the color is too bright, add a tiny amount of brown to tone it down.

STEP 6: Add the chocolate. Chop the chocolate into small pieces and remove any fine dust. Fold the bits into the frosting by hand so they remain distinct and prevent the frosting from turning brown.

Assembling The Cake Tips

1. Prepare your frosting and chopped mints before decorating to streamline the process.
2. Level domed cakes with a serrated knife for even layers.
3. Chill the layers briefly to reduce crumbs while frosting.
4. Use about 1 cup frosting per layer for filling and pipe a frosting border to hold the chopped mints in place.
5. If crumbs appear, apply a thin crumb coat, freeze 15 minutes, then finish frosting.
6. When frosting the sides, place extra frosting on top and smooth downward with a cake scraper for a clean finish.

Decorating the Cake

To create the swirled top, use an offset spatula and a cake turntable. Lightly press the spatula at the bottom edge and spin the turntable while lifting the spatula to the top—this creates a soft swirl pattern.

I finished the cake with chopped Andes mints. Piping extra frosting worked poorly due to the chocolate bits clogging tips, so a simple mint topping keeps the look clean.

FAQ

Storing and Freezing

Store the cake in an airtight container or cake carrier in the refrigerator for up to 5 days. The cake is delicious chilled, but for the best texture and flavor let it sit at room temperature for about an hour before serving.

Freezing

Freeze individual slices wrapped tightly in plastic wrap for up to 30 days. Thaw at room temperature for about an hour before enjoying.

Other Cake Recipes To Try

If you make this recipe, please leave a star review below and tag @stephaniesweettreats on Instagram—I’d love to see your results.