There’s something about that thin layer of mint melting into dark chocolate that just hits different. Andes Chocolate Mint Cake brings those iconic green candies into a rich, layered dessert that feels fancy but comes together without any fuss.
I tested this one about six times before it made it to the blog mostly because I kept tweaking the mint intensity until it tasted like the real thing, not toothpaste. The trick is chopping those candies fine enough that they melt into the frosting without clumping, and I learned that the hard way after my first attempt looked like a pebbled driveway. Now? It’s smooth, balanced, and exactly what you want after dinner when you need something cool and indulgent.
Andes Chocolate Mint Cake Recipe Easy and Delicious
Ingredients
Method
- Set your oven to 350°F and prepare three 8-inch cake pans by spraying with nonstick spray and lining the bottoms with parchment paper circles, spraying again on top of the paper.
- In a large bowl, sift together the flour and Dutch process cocoa powder. Stir in the sugar, baking powder, baking soda, and salt evenly and set the mixture aside.
- Heat water on the stove until it is steaming hot. In a separate bowl, whisk together the oil, vanilla extract, buttermilk, and eggs thoroughly. Slowly blend in the hot water while continuing to whisk.
- Combine the wet ingredients with the dry mix and stir just until they are combined without overmixing.
- Distribute the batter evenly among the three prepared pans and bake in the oven for 24 to 27 minutes, or until a toothpick inserted in the center comes out with only moist crumbs.
- Allow the cakes to rest in their pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the frosting, let the butter soften slightly at room temperature for about 30 minutes. Sift the powdered sugar to remove lumps. Chop the semisweet chocolate into small pieces, discarding any powder or dust.
- Place the butter in a mixing bowl and beat on high speed for 3 minutes until fluffy. Gradually add powdered sugar while mixing slowly until thick.
- Mix in the peppermint extract, vanilla extract, salt, and heavy cream. Beat on low until just combined, then increase to high speed and whip for 2 minutes, scraping down the bowl as needed for a light and fluffy consistency.
- Add two drops of green food dye and mix on high until the color is even. Then add one drop of blue dye and continue beating. To tone down the brightness, add a tiny drop of brown dye and mix well.
- Remove the mixer and gently fold in the chopped chocolate pieces using a spatula.
- Place the cooled cake layers into the freezer for 15 minutes to firm up. If the cakes have domed tops, level them using a serrated knife.
- While chilling, chop 40 Andes mints into small pieces to make about 1 cup for the filling.
- Spread a small dab of frosting on your cake board to secure the cake.
- Set down the first cake layer, spread about 1 cup of frosting evenly with an offset spatula, then pipe a border around the edges. Sprinkle half of the chopped Andes mints over the frosting.
- Add the second cake layer, and repeat the frosting and mint sprinkling.
- Place the final cake layer upside down, using its flat bottom side as the top to create an even surface.
- Frost the entire cake. If crumbs appear in the frosting, apply a thin crumb coat and freeze the cake for 15 minutes before finishing with the rest of the frosting.
- Create a swirl pattern by lightly pressing an offset spatula on the cake while rotating it on a turntable until you achieve a raised swirling effect.
- Optionally, top the cake with any remaining chopped Andes mints for decoration.
Notes
- Ensure to spoon and level flour or use a kitchen scale for accuracy to prevent dry cake. For high altitude baking, add 2 extra tablespoons of flour. Bring dairy ingredients to room temperature two hours before starting for best results.
Why You’ll Love This Andes Chocolate Mint Cake
This cake tastes exactly like mint chocolate chip ice cream but in layer cake form. The Dutch process cocoa gives you that deep, fudgy chocolate base, while the peppermint extract and chopped Andes mints bring that cool, refreshing flavor without ever tipping into overwhelming.
- Soft and layered: Three tender chocolate layers with mint chocolate chip frosting in between
- Beginner-friendly: No mixers required for the cake, and the frosting whips up in minutes
- Party-ready: The swirl frosting technique looks fancy but takes zero skill
- Feeds a crowd: Makes 16 generous slices
Key Ingredients You’ll Need
Everything here is straightforward no weird specialty items. The stars of the show are the Dutch process cocoa powder for that rich chocolate flavor and two full packages of Andes mints (40 bars go into the filling, the rest are for decorating).
The buttermilk and hot water keep the cake incredibly moist, while the semisweet chocolate bar chopped into tiny bits gives the frosting that signature mint chip texture. Make sure your butter is only slightly cold not rock-hard so it whips up fluffy without turning greasy.
| Ingredient | Swap Option |
|---|---|
| Buttermilk | 1 1/4 cup milk + 1 tbsp lemon juice (let sit 5 min) |
| Peppermint extract | Start with 1/2 tsp, taste, then add more if needed |
| Canola or vegetable oil | Melted coconut oil works in a pinch |
| Semisweet chocolate bar | Use mini chocolate chips if chopping feels tedious |
How the Frosting Comes Together
The secret to that pale mint-chip green is layering your food dye carefully. Start with two drops of green, then add one drop of blue to soften the brightness. If it still looks too neon, a teeny drop of brown will tone it down to that nostalgic ice cream shade.
Beat the butter on high for a full three minutes before adding anything else this is what makes the frosting light and fluffy instead of dense. When you fold in the chopped chocolate, use a rubber spatula and go gently so the chips don’t break down into dust.
Decorating Tips and Tricks
Freezing the cake layers for 15 minutes before frosting makes everything easier the layers stay put, and crumbs don’t end up in your frosting. If you do get crumbs, just apply a thin crumb coat, freeze again for 15 minutes, then add the final layer.
Pro Tip: For that signature swirl look, hold your offset spatula at a slight angle and press lightly while spinning the turntable. You’re not dragging just guiding the frosting upward as the cake turns.
Storing and Serving
This cake keeps beautifully in the fridge for up to five days just cover it loosely with plastic wrap or a cake dome. Let it sit at room temperature for 20 minutes before serving so the frosting softens and the flavors bloom.
| Storage Method | How Long |
|---|---|
| Room temperature (covered) | Up to 2 days |
| Refrigerator (covered) | Up to 5 days |
| Freezer (wrapped tightly) | Up to 3 months |
Slice with a warm knife (run it under hot water, then wipe dry) for clean edges. Serve with a cold glass of milk or a scoop of vanilla ice cream if you’re feeling extra.
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FAQs ( Andes Chocolate Mint Cake )
Can I use regular chocolate chips instead of Andes mints?
While you can substitute chocolate chips, you’ll lose the signature mint flavor that makes this recipe special. For best results, stick with Andes mints or add a few drops of peppermint extract to chocolate chips. The texture will be slightly different but still delicious.
How long does this cake stay fresh?
This recipe stays moist and fresh for up to 4 days when stored covered at room temperature. For longer storage, wrap individual slices and freeze for up to 3 months. The mint flavor actually intensifies slightly after the first day.
Should I chop the Andes mints before adding them?
Yes, roughly chop the mints into small pieces for even distribution throughout the batter. I recommend breaking each mint into 3-4 chunks. Toss the chopped pieces in a little flour before folding them in to prevent sinking during baking.
Can I make this recipe as cupcakes instead?
Absolutely! Divide the batter among 24 cupcake liners and bake at 350°F for 18-22 minutes. Test with a toothpick for doneness. Cupcakes are perfect for parties and portion control while maintaining all the minty chocolate goodness.
What frosting pairs best with this mint cake?
Chocolate buttercream or cream cheese frosting work beautifully with this dessert. For extra mint flavor, add a touch of peppermint extract to vanilla buttercream. I often garnish with additional chopped Andes mints for a professional bakery look.
You’ll love how this Andes Chocolate Mint Cake turns out tender layers, silky frosting, and that cool mint-chocolate combo that tastes exactly like the real thing. It slices beautifully and holds up whether you’re serving it at a birthday party or sneaking a slice with coffee the next morning. The flavors get even better after a day in the fridge, so don’t hesitate to make it ahead.
Want to switch things up? Try swirling in a handful of mini chocolate chips along with the chopped Andes for extra texture, or add a teaspoon of espresso powder to the batter to deepen that chocolate flavor without making it taste like coffee. If you’re not into super-sweet frosting, cut the powdered sugar by half a cup and add a tablespoon of heavy cream to keep it spreadable. Store leftovers covered in the fridge, and always bring it to room temperature before serving that’s when the frosting softens and the flavors really shine.
I’d love to see how yours turns out tag me if you make it or tell me in the comments what occasion inspired you to bake it. Did you grow up loving those little green mints, or are you introducing this flavor combo to your family for the first time? Either way, save this recipe and share it with anyone who appreciates a good homemade layer cake. Happy baking, friend.
