Aaron
For the Mint Chocolate Cake: – 1 cup all-purpose flour – 1/2 cup unsweetened cocoa powder – 1 tsp baking soda – 1/2 tsp salt – 1/2 cup sugar – 1/2 cup brown sugar – 2 large eggs – 1/2 cup vegetable oil – 1/2 cup buttermilk – 1/2 tsp peppermint extract – 1/2 cup hot water For the Vanilla Buttercream: – 1 cup unsalted butter, softened – 3 cups powdered sugar – 1 tbsp vanilla extract – 2–3 tbsp heavy cream or milk
Ingredients
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment. This helps the cakes come out clean and evenly baked.
In a bowl, sift flour, cocoa powder, baking soda, and salt. Mix well to ensure even distribution of dry ingredients and to avoid lumps in the batter.
In a separate bowl, beat eggs, sugar, and brown sugar until creamy. Add oil, buttermilk, and peppermint extract, mixing until everything is fully combined.
Gradually mix dry ingredients into the wet mixture. Add hot water slowly while stirring to create a smooth and pourable chocolate batter.
Divide batter between pans and bake for 25–30 mins. Check with a toothpick—if it comes out clean, they’re done. Cool completely on a wire rack.
For buttercream, beat butter until creamy. Slowly add powdered sugar, then vanilla. Add milk as needed to reach smooth, fluffy, spreadable texture.
Frost cooled cakes with vanilla buttercream. Decorate with mint leaves, chocolate shavings, or drizzle. Chill briefly before slicing and serving.