Chocolate Mint Cake

Triple-Layer, 6″ round Chocolate Cake, Mint Buttercream Filling with Chopped Peppermint Patties and Covered in Ombré Tinted Vanilla Buttercream

This Chocolate Mint Cake came to me inspired by a request for the cupcake.  I tend to forget this winner of a cupcake – it never seems to fail in its deliciousness and simple appeal.  But I wanted to decorate a cake…so, here is the Chocolate Mint Cake.

The cupcakes went together quickly and easily.

I started with my favorite chocolate cake base.  The Mint Buttercream is vanilla buttercream with mint extract – how much to add depends on the level of flavor intensity you’re looking to gain.  Since I usually add a peppermint patty, Reutter, to the cupcake, I thought it would be a good idea to chop a few up and layer them in between the cake and buttercream.  Hot tip: Warm the blade of the chopping knife under hot water before chopping – this will help the pieces separate.

Of course I wanted the mint buttercream to be a wee bit green – it seemed like a natural choice when using mint.  I thought covering the entire cake in mint would be too much, so I opted for vanilla buttercream with a gradient of color.  I really love the effect of these ombré ruffles – it’s an easy design technique, but I think I’m getting better at it.

I chose this cake plate specifically for its fluted edge – it’s a good echo of the cake and the cake stand.  Maybe it isn’t noticed right away, but I think folks will realize the cake and the plate just go together.

I can’t believe I haven’t made this cake before!  It’s so good and so easy to make.  It turned out really well and this one goes in the success column.


This cake has so much sparkle..just like my life partner.  Just like sobriety.  Just like my awesome life.

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