Mint Chocolate Chip Cake
A delightful Mint Chocolate Chip Cake that captures the nostalgic flavors of mint and chocolate, topped with fluffy whipped cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/2 teaspoon peppermint extract
- 1 cup chocolate chips
- Green food coloring (optional)
- Whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- Whisk together the flour, baking powder, salt, and cocoa powder.
- Cream the sugar and softened butter until light and fluffy.
- Beat in the eggs, vanilla extract, and peppermint extract.
- Combine the dry ingredients with the wet ingredients, alternating with the milk.
- Fold in the chocolate chips and green food coloring if desired.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool completely before topping with whipped cream.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Find it online: https://doughgirlbylea.com/mint-chocolate-chip-cake/