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seven layer mint chocolate cake - bethcakes.com

Seven Layer Mint Chocolate Cake

Prep Time 1 hour
Cook Time 45 minutes
Chill time 3 hours
Total Time 4 hours 45 minutes


Mint Chocolate Cake Layers:

  • ¾ cup unsalted butter room temperature
  • 1 ¾ cups sugar
  • 4 large eggs room temperature
  • 1 tsp vanilla extract
  • ½ tsp peppermint extract
  • 2 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • 6 tbsp vegetable oil
  • 2 ¼ cups milk

Mint Chocolate Icing:

  • 2 ¼ cups sugar
  • ¼ cup unsweetened cocoa powder
  • ¾ cup unsalted butter diced
  • 8 oz (1 cup) evaporated milk
  • 1 tsp vanilla extract
  • ½ tsp peppermint extract

Whipped Cream:

  • ¾ cup heavy cream
  • 1 tsp vanilla
  • 1 ½ tbsp powdered sugar


To make the cake layers:

  • Preheat oven to 350°F and spray several 8-inch baking pans with baking spray. (I used three 8-inch pans and wiped them out and reused them for all seven layers. You could also use seven disposable aluminum tin foil baking pans.)
  • In a large bowl with an electric mixer, cream butter and sugar together on medium high speed until fluffy and a pale yellow. Add eggs, vanilla, and peppermint extract; mix well. Add flour, cocoa powder, baking powder, salad, vegetable oil, and milk. Mix until all ingredients are incorporated, scraping the sides of the bowl as necessary.
  • Scoop 1 cup of batter into each baking pan. Bake for 12 minutes. (I baked them in batches: three pans, two pans, and then two pans.) Remove from oven and let the cakes cool in pans for 10 to 15 minutes. Transfer to wire racks to cool completely.

To make the icing:

  • In a large saucepan, bring the sugar, cocoa, butter and evaporated milk to a boil. Reduce the heat to medium-low and cook until the mixture thickens slightly, about 5 to 10 minutes. (The mixture will be syrupy and will thicken more as it cools.)
  • Remove from heat. Stir in vanilla and peppermint extract. Let the icing cool until thick enough to spread, but will still drip over the sides of the cake slightly.


  • Place one cake layer on a cake plate or stand. (You may want to place the cake on a cardboard round, and then place that on a wire rack on a sheet pan to catch any icing that drips off the cake.)
  • Spoon about 3-4 tablespoons of icing onto the cake layer and spread to the edges with an offset spatula or spoon. Some of the icing will drip over the sides, which is okay!
  • Repeat this process with all seven cake layers. Once you’ve used all the layers and have spread icing on the top, spread the remaining icing around the sides. (It won’t be perfectly smooth like buttercream; let it drip down the sides.)
  • Transfer to the fridge and let the icing set, about 2 to 3 hours or overnight. (Personally, I like leaving it the fridge overnight because the cake layers will soak up some of the icing!)

To make the whipped cream:

  • In the bowl of a stand mixer, combine cream, vanilla, and powdered sugar. Whip on high speed until stiff peaks form.
  • When ready to serve the cake, spread the whipped cream over the top and garnish with fresh mint and shaved chocolate if desired.
  • Store cake loosely covered in the refrigerator.


All images and text ©Bethcakes. Recipe adapted from Smith Family's 12 Layer Cake.