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Mint Chocolate Chip Sheet Cake Recipe

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3.9 from 4 reviews

This Mint Chip Sheet Cake is a delightful chocolate treat infused with refreshing peppermint flavor, topped with a creamy mint frosting and sprinkled with chopped dark chocolate for a perfect mint-chocolate combo. Baked in a simple sheet pan, this cake is easy to make and perfect for serving a crowd with its rich flavor and smooth, luscious frosting.

Ingredients

Cake Ingredients

  • 1 3/4 cups all purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract (optional)
  • 1 cup hot water

Frosting Ingredients

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon peppermint extract
  • 2-3 drops green food coloring
  • 1/4 cup finely chopped dark chocolate (semisweet or bittersweet is fine)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F and butter a 9×13 inch baking pan. For easy cake removal and clean cuts, optionally line the pan with parchment paper.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until fully combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract if using. Then add this wet mixture to the dry ingredients and whisk until combined.
  4. Add Hot Water: Pour in the hot water and mix well, ensuring to scrape the sides and bottom so no lumps remain. The batter will be thin.
  5. Bake the Cake: Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean without wet batter.
  6. Cool the Cake: Allow the cake to cool completely in the pan before frosting.
  7. Cream Butter: Using a stand mixer with a paddle attachment, cream the butter on medium speed until very smooth.
  8. Add Powdered Sugar: Gradually add the powdered sugar, approximately a cup at a time, and continue mixing until the frosting is smooth.
  9. Add Cream: Slowly pour in the heavy whipping cream while mixing and continue until fully incorporated, yielding a creamy texture.
  10. Flavor and Color Frosting: Add the peppermint extract and green food coloring, mixing until the color is even and no streaks remain. Adjust consistency with more cream or powdered sugar as needed.
  11. Fold in Chocolate Chips: Gently fold in the finely chopped dark chocolate to add texture and chocolate chips throughout the frosting.
  12. Frost the Cake: Spread the frosting evenly over the cooled cake and create swirls with the back of a spoon for an attractive finish.

Notes

  • For best results, make sure the cake is completely cooled before frosting to prevent frosting from melting.
  • Adjust the peppermint extract to taste if you prefer a stronger or milder mint flavor.
  • If the frosting is too stiff, add a teaspoon of heavy cream at a time until desired consistency is reached.
  • Using a parchment paper sling makes it easier to remove the cake from the pan for cutting and serving.
  • This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.

Find it online: https://marthatasty.com/mint-chocolate-chip-sheet-cake-recipe/