Mint Chocolate Cake with Mint Buttercream Frosting

This Mint Chocolate Cake with Mint Buttercream frosting looks like a Winter Wonderland! It looks like you have spent hours in the kitchen, but it is actually quite easy! I love how easy it is to decorate this cake but love the flavors even more. Something about the peppermint flavor deceives me into thinking it’s ok to take one more bite… it can’t be bad for you, right???

Mint Chocolate Cake

This is a big recipe and one that is specifically written for three 8-inch by 3-inch cake pans. It is a glorious chocolate cake that has a wonderful minty flavor. Perfect for a winter treat!

To make this cake you will need:

1 mint chocolate cake recipe (below)

1 mint buttercream recipe (below)

chocolate for melting (I like a semi-sweet or darker chocolate)

powdered sugar for dusting (optional)

Begin by making a chocolate cake in three 8-inch round cake pans. Bake according to recipe directions and cool to room temperature. I prefer to decorate a very chilled cake layer as this can minimize the crumbs and also make it very easy to handle the cake. You don’t want your layer to be frozen as this could cause the buttercream to sweat, but very chilled.

Mint Buttercream Frosting

Oh my word I can’t get enough of this sweet buttercream! The perfect amount of mint extract creates the most delicate and satisfying flavor. To make sure your buttercream is perfect but sure to have your dairy at room temperature.

When you are ready to frost this cake, prepare the buttercream.

Place one layer of chocolate cake on the cake stand. Cover with about 1/2 of buttercream. Set other layer on top. Cover cake with a smooth layer of buttercream. Place the final layer on top and finish covering in peppermint buttercream. Smooth frosting.

Be advised: You may need to do a crumb coat (layer of frosting that seals in crumbs) and another layer of frosting.

Chill cake until ready to assemble.

When you are ready to frost this cake, prepare the buttercream.

Place one layer of chocolate cake on the cake stand. Cover with about 1/2 of buttercream. Set other layer on top. Cover cake with a smooth layer of buttercream. Place the final layer on top and finish covering in peppermint buttercream. Smooth frosting.

Be advised: You may need to do a crumb coat (layer of frosting that seals in crumbs) and another layer of frosting.

Chill cake until ready to assemble.

Creating a stunning design is simple when you have the right tools; I was able to create whimsical pine trees to adorn the outside of a simple but delicious peppermint chocolate cake covered in mint buttercream.

Chocolate Tree Embellishment

Pour 1/2 cup chocolate into a plastic disposable bag. Secure with a rubber band and heat in the microwave for 30 seconds to 1-minute. Massage chocolate after heating. If all morsels are not melted, heat in 10-second increments until fully melted.

Cut off a small tip from the