Mint Chip Sheet Cake
User Reviews
5
Mint Chip Sheet Cake
Description
This Mint Chip Sheet Cake features a chocolate cake made from a mix of cocoa powder, flour, sugar, baking soda, baking powder, salt, milk, oil, eggs, and optional vanilla, mixed with hot water to create a thin batter. It bakes until moist and fully cooked in a 9x13 pan.
The frosting is prepared by creaming butter, then adding powdered sugar and heavy cream. Peppermint extract and green food coloring give it a minty flavor and festive look, while finely chopped dark chocolate provides texture and a bittersweet balance.
The cake cools completely before frosting to ensure smooth spreading and finish. It can be made a day ahead, stored chilled, and brought to room temperature for serving. The mint chocolate combination makes it appropriate for holiday occasions or mint lovers.
Notes suggest using any bar chocolate or mini chips for the mint frosting, and recommend using a food processor to smooth out frosting if grainy. Adding food coloring should be done carefully to control color intensity.
Ingredients
For the cake
- 1 3/4 cup all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder unsweetened
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 egg large
- 1 tsp vanilla extract optional
- 1 cup water hot
For the frosting
- 1/2 cup unsalted butter 1 stick, at room temperature
- 3 cups powdered sugar
- 1/2 cup heavy whipping cream
- 1/2 tsp peppermint extract
- 2-3 drops green food coloring
- 1/4 cup dark chocolate finely chopped, semisweet or bittersweet
Instructions
For the cake
- Preheat oven to 350F and butter a 9x13 inch baking pan. If you like you can line the pan with a parchment sling which makes it easy to remove the cake for frosting and cutting.
- Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl.
- In a separate bowl, whisk together the milk, oil, eggs, and vanilla. Add this to the dry ingredients, and whisk together.
- Then add the hot water, and mix until everything is combined, making sure to scrape the sides and bottom of the bowl so no dry bits of flour remain. The batter will be fairly thin.
- Pour the batter into your prepared baking pan and bake for 35 minutes. A toothpick inserted into the center should come out without wet batter clinging to it.
- Allow the cake to cool fully before frosting.
For the frosting
- In a stand mixer with a paddle attachment, cream the butter on medium speed until very smooth.
- Add the powdered sugar, a cup or so at a time, and continue to beat until smooth.
- Then, slowly add the heavy cream, while the mixer is running on medium speed, and allow it to get fully incorporated.
- Add the peppermint extract and food coloring, and mix until everything is smooth and there are no steaks of food coloring left. If your frosting seems to soft or too stiff for your liking, feel free to adjust it by adding either a little more cream to make it softer or a little more powdered sugar to make it stiffer.
- Finally, fold in the chopped chocolate.
- Spread the frosting on the cooled cake and use the back of a spoon to make pretty swirls.
Notes
- The cake can be baked a day ahead; cool fully before refrigerating and bring to room temperature before frosting.
- Any baking or regular bar chocolate works for the mint frosting chips, mini chips are also suitable.
- If frosting becomes grainy or aerated, processing briefly in a food processor before adding chocolate smooths it.
- Add food coloring sparingly as desired; more can be added gradually.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 63g | 21% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 47mg | 16% |
| Sodium | 305mg | 13% |
| Potassium | 159mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 49g | 98% |
| Vitamin A | 341IU | 7% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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