Description

Indulge in the ultimate dessert experience with this Andes Chocolate Mint Cake Recipe, an easy and irresistible treat that perfectly balances rich chocolate flavors with refreshing mint. This moist layered cake is filled with chopped Andes mints and topped with a creamy mint chocolate frosting, creating a delightful combination reminiscent of your favorite mint chocolate chip ice cream. Whether you’re hosting a birthday party, celebrating a holiday, or simply treating yourself at home, this stunning cake is sure to impress. With straightforward preparation steps, even beginner bakers can achieve impressive results. Each slice promises to be a showstopper on any dessert table while offering 16 generous servings to share with family and friends.

Ingredients

Scale

2 1/2 cups All-purpose flour
1 cup Dutch process cocoa powder
1 3/4 cup White granulated sugar
2 1/2 tsp Baking powder
1 1/2 tsp Baking soda
1 tsp Salt
3/4 cup Oil (canola or vegetable)
2 tsp Pure vanilla extract
4 Large eggs (room temperature)
1 1/4 cup Buttermilk (room temperature)
1 cup Hot water
2 1/2 cups Unsalted butter (slightly cold)
7 1/2 cups Powdered sugar
1 tsp Peppermint extract
1/2 tsp Salt
1/2 cup Heavy cream
Food dye (blue, green, brown)
4 oz Semisweet chocolate bar (chopped small pieces)
2 Packages of Andes Mints

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Instructions

Preheat your oven to 350°F and prepare three 8-inch round cake pans.
Sift together the dry ingredients in one bowl, then whisk the wet ingredients in another.
Combine both mixtures until just combined.
Divide the batter among the prepared pans and bake for 24–27 minutes until a toothpick comes out clean.
Cool the cakes completely before frosting.
Beat the butter for frosting until fluffy, then gradually add powdered sugar and flavorings.
Assemble layers with frosting between them and decorate as desired.

Prep Time: 30 minutes
Cook Time: 27 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (100g)
Calories: 400
Sugar: 45g
Sodium: 250mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg