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Mint Chocolate Sheet Cake Recipe

Mint Chocolate Sheet Cake Recipe

Learn how to make the best homemade mint chocolate sheet cake with this easy baking recipe. The perfect balance of rich chocolate and cool mint flavor, this moist cake features a silky ganache topping and simple peppermint decoration for a crowd-pleasing dessert everyone will love.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
35 mins
Serves:
1 cake (20 slices)
An overhead shot of a glossy dark chocolate sheet cake on a white ceramic rectangular platter, with mint-green frosting peeking out between cake layers. Natural window light highlights the sheen of the ganache topping, which drips slightly over the edges. A close-up reveals the moist, dense crumb texture when sliced, while crushed peppermint candies provide pops of red and white contrast against the chocolate. Fresh mint leaves decorate one corner, and a vintage cake server rests alongside, ready to portion this decadent dessert that sits atop a marble countertop sprinkled with cocoa powder.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">80g unsweetened cocoa powder</li><li class="ingredients-single-item">2 tsp baking soda</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">240ml buttermilk</li><li class="ingredients-single-item">120ml vegetable oil</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp pure peppermint extract</li><li class="ingredients-single-item">240ml hot coffee (or hot water)</li><li class="ingredients-single-item">For the mint frosting:</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">500g powdered sugar</li><li class="ingredients-single-item">3 tbsp heavy cream</li><li class="ingredients-single-item">1½ tsp pure peppermint extract</li><li class="ingredients-single-item">Green food coloring (optional)</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the chocolate ganache:</li><li class="ingredients-single-item">170g dark chocolate, chopped</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">50g crushed peppermint candies, for garnish</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Parchment paper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Line your 33x23cm baking pan with parchment paper, leaving some overhang on the sides for easy removal, and lightly grease any exposed pan sides.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until thoroughly combined. The cocoa powder tends to form lumps, so be particularly thorough when whisking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and peppermint extract until smooth. The buttermilk's acidity will react with the baking soda to create a tender crumb and help the cake rise.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the wet ingredients into the dry ingredients and whisk until just combined. Don't overmix at this stage or your cake may become tough. The batter will be thick.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the hot coffee (or hot water) and whisk until the batter is smooth. The hot liquid helps bloom the cocoa powder, intensifying the chocolate flavor. The batter will now be quite thin – this is exactly what you want for a moist cake!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the batter into your prepared pan and bake for 32-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). Don't overbake – this is what keeps the cake moist and fudgy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the cake to cool completely in the pan on a wire rack before frosting. This will take about 1-2 hours. Patience is key here – frosting a warm cake will cause the frosting to melt.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the mint frosting, beat the softened butter in a large bowl using an electric mixer until creamy and pale, about 2-3 minutes. The extended beating incorporates air for a fluffy frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the heavy cream, peppermint extract, a few drops of green food coloring (if using), and salt. Beat on medium-high speed until light and fluffy, about 3-4 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Spread the mint frosting evenly over the cooled cake using an offset spatula. Create decorative swirls if desired. Place the frosted cake in the refrigerator for about 15 minutes to set the frosting before adding the ganache.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the chocolate ganache, place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer (don't let it boil). Pour the hot cream over the chocolate and let it sit for 2-3 minutes without stirring (this allows the chocolate to melt evenly).</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Gently whisk the chocolate and cream mixture until smooth and glossy. Allow the ganache to cool slightly until it thickens but is still pourable, about 5-10 minutes. The temperature of the ganache is crucial – too hot and it will melt your frosting, too cool and it won't spread properly.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Pour the ganache over the chilled frosted cake, using an offset spatula to spread it evenly if needed. Work quickly as the ganache will begin to set when it hits the cold frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Immediately sprinkle the crushed peppermint candies over the ganache before it sets. For the best presentation, focus the candies in the center or create a pattern across the top.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Refrigerate the cake for at least 30 minutes to allow the ganache to set completely before slicing. For serving, bring the cake to room temperature for about 20 minutes to allow the flavors to fully bloom – the mint and chocolate notes will be more pronounced at room temperature.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Mint Chocolate Sheet Cake Recipe?

The main ingredients include all-purpose flour, sugar, cocoa powder, buttermilk, vegetable oil, eggs, peppermint extract, and hot coffee. The frosting requires butter, powdered sugar, cream, and mint extract, while the ganache needs dark chocolate and cream. Crushed peppermint candies are used for garnish.

How to cook Mint Chocolate Sheet Cake Recipe at home?

Learn how to cook Mint Chocolate Sheet Cake Recipe by combining dry ingredients, mixing wet ingredients separately, then combining them with hot coffee to create a thin batter. Bake at 180°C for about 35 minutes, then top with mint frosting and chocolate ganache. Finish with crushed peppermint candies for an impressive homemade dessert that balances rich chocolate with refreshing mint.

How do I prevent my chocolate ganache from seizing when making a layered mint cake?

To prevent ganache from seizing, ensure your chocolate is finely chopped, heat cream just until simmering (not boiling), pour over chocolate and let sit for 2-3 minutes before stirring gently. Never add cold liquids to melted chocolate, and avoid water contact as even small amounts can cause seizing.

Can I make this mint chocolate dessert ahead of time for a holiday gathering?

Yes! This cake can be made 1-2 days ahead. Store covered at room temperature if serving within 24 hours, or refrigerate for longer storage. The mint-chocolate flavours actually develop and improve after a day, making it perfect for advance holiday preparation. Bring to room temperature before serving.

What's the secret to achieving a moist, fudgy chocolate sheet cake texture?

The secrets are using hot coffee to bloom the cocoa powder, not overmixing the batter, adding buttermilk for tenderness, including enough oil for moisture, and most importantly, not overbaking. Remove the cake when a toothpick shows a few moist crumbs rather than waiting until completely dry.

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Line your 33x23cm baking pan with parchment paper, leaving some overhang on the sides for easy removal, and lightly grease any exposed pan sides." }, { "@type": "HowToStep", "name": "Mix dry ingredients", "text": "In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until thoroughly combined. The cocoa powder tends to form lumps, so be particularly thorough when whisking." }, { "@type": "HowToStep", "name": "Mix wet ingredients", "text": "In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and peppermint extract until smooth. The buttermilk's acidity will react with the baking soda to create a tender crumb and help the cake rise." }, { "@type": "HowToStep", "name": "Combine mixtures", "text": "Pour the wet ingredients into the dry ingredients and whisk until just combined. Don't overmix at this stage or your cake may become tough. 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For serving, bring the cake to room temperature for about 20 minutes to allow the flavors to fully bloom." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sofia Marchetti", "datePublished": "2024-04-10", "reviewBody": "The balance of mint and chocolate in this cake is absolutely perfect! Not too overwhelming like some mint desserts can be. The ganache adds such a beautiful finishing touch.", "name": "Perfect Flavor Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anika Patel", "datePublished": "2024-04-12", "reviewBody": "I made this for a family gathering and it stayed perfectly moist for three days! The mint frosting layer between the cake and ganache makes it so special. Everyone asked for the recipe.", "name": "Stays Fresh For Days", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-04-15", "reviewBody": "This cake is seriously better than any mint chocolate cake I've bought from a bakery. The hot coffee tip makes such a difference to the chocolate flavor. The ganache sets to a perfect silky finish!", "name": "Better Than Bakery Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Wong", "datePublished": "2024-04-18", "reviewBody": "I brought this to our Christmas potluck and it was the first dessert to disappear! The peppermint candies on top not only look festive but add such a nice texture contrast. Definitely making this again.", "name": "Holiday Party Winner", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Tomas Rodriguez", "datePublished": "2024-04-20", "reviewBody": "As someone who loves mint chocolate chip ice cream, this cake is absolute perfection! The fudgy texture is incredible, and the refreshing mint flavor balances the rich chocolate perfectly. My new favorite dessert!", "name": "Mint Chocolate Heaven", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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