Mint Choc Chip Cake Recipe – A Fun Family Bake
Mint choc chip is a classic ice cream combination and works just as well in cake form. It always reminds me of being a child as it was my favourite ice cream flavour (funnily enough, it’s also my son’s favourite now!) My mint choc chip cake recipe packs in lots of minty flavour with extra chocolate chips to decorate because, well, you can never have too many chocolate chips! I used dark chocolate chips as these give a real classic flavour to the cake but if you prefer milk chocolate, these can work just as well.
All the ingredients can be picked up at local supermarkets such as Asda and Morrisons and you’ll find most in the baking aisle. I haven’t used any fancy equipment, other than an electric whisk, but you can use a stand mixer if you like.
The recipe below can be printed easily by clicking the ‘print recipe’ button.
Mint Choc Chip Cake
Equipment
- 3 x 4inch cake tins
Ingredients
Cake
- 150 g butter (at room temperature)
- 150 g caster sugar
- 1 1/2 tsp peppermint extract
- 3 eggs
- 1 1/2 tsp baking powder
- 30 g cocoa powder
- 120 g self-raising flour
- 75 g dark chocolate chips
Buttercream
- 180 g butter (at room temperature)
- 400 g icing sugar
- 2 tsp peppermint extract
- blue or green food colouring gel
- 3 tbsp milk
- 75 g dark chocolate chips for decorating
Instructions
Cake
- To make the cake, pre-heat an oven to 190 degrees (170 degrees fan assisted).
- Cream the butter and sugar together.
- Whisk the eggs into the butter and sugar.
- Add the peppermint extract and baking powder and whisk further.
- Sift the self-raising flour and fold into the mixture.
- Grease the cake tins very lightly with butter and split the cake mixture between the 3 tins.
- Place into the oven and bake for approximately 35 minutes.
- Once the cakes are cooked through, allow to cool on a wire tray.
- Once cooled, level the cakes out by slicing off the top of each to ensure they are flat.
Buttercream
- To make the buttercream, whisk 180g of room temperature butter for 5 minutes.
- Add 2 tsp of peppermint extract and whisk for a further minute.
- Sift the icing sugar and add in 2 stages, whisking after each.
- Add a small amount of food colouring gel and whisk thoroughly until all the mixture is combined.
- Add 1 tbsp milk at a time, up to 3 tbsp. Whisk after each to check that the consistency is smooth yet remains firm.
Decoration
- Put the buttercream into a piping bag with a round nozzle. You could also use a knife and spoon to spread it if you don't have piping bags.
- Fix the 1st layer of cake to a plate or cake board.
- Cover the top of the cake with buttercream.
- Add the 2nd and 3rd cake layers, repeat the preious steps by adding buttercream in between.
- Cover the outside of the cake in a layer of buttercream – this is known as the crumb coat.
- Place the cake in the fridge for approximately 15 minutes (or longer) until the buttercream is firmer.
- Once cooled, add the 2nd (and final) layer of buttercream to the cake.
- You can smooth the edges with a palette knife or special cake smoother.
- Once fully coated, add the additional chocolate chips to the top and sides of the cake.
Variations
There are other ways you could try this bake and I’ve listed a few of these below:
- If you prefer a more simple decoration, you can leave the extra chocolate chips off the sides and top (it will still taste just as good).
- To create a chocolate orange version, why not try swapping out the peppermint extract for orange extract, and using orange food colouring in the buttercream.
- If you don’t have 4 inch cake tins, simply add the cake mixture to 1 large tin and slice in half to fill with buttercream.
- Why not try adding a dark chocolate drip to the top instead of using chocolate chips to decorate.
- A blue or green coloured sprinkle set would also look great as a decorating alternative to the chocolate chips.
More Bakes
If you enjoyed making this, why not try a few more bakes below:
