Introduction

This Mint Cheesecake Cake is a delightful fusion of rich chocolate cake and creamy peppermint cheesecake. Layered and frosted with a smooth cocoa-peppermint buttercream, it’s the perfect dessert for chocolate and mint lovers looking to impress.

A slice of cake with four visible layers sits on a white plate with decorative edges against a white marbled texture. The bottom layer is dark chocolate cake with a slightly crumbly texture. Above it is a smooth light brown chocolate mousse layer. The third layer is a thick, light green cream with scattered chocolate crumbs inside. The top layer is a glossy, dark chocolate ganache with a smooth finish. On top, there are swirls of light green cream decorated with uneven pieces of dark chocolate shards. The image is detailed and shows the textures clearly, making the cake look rich and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (for the cake)
1 cup unsweetened cocoa powder (for the cake)
2 cups granulated sugar (for the cake)
1 teaspoon baking powder (for the cake)
2 teaspoons baking soda (for the cake)
1 teaspoon salt (for the cake)
2 large eggs (for the cake)
1 cup milk (for the cake)
1/2 cup vegetable oil (for the cake)
2 teaspoons vanilla extract (for the cake)
1 cup boiling water (for the cake)
16 oz cream cheese, softened (for the cheesecake)
1/2 cup granulated sugar (for the cheesecake)
2 large eggs (for the cheesecake)
1/2 cup sour cream (for the cheesecake)
1/4 cup all-purpose flour (for the cheesecake)
1 teaspoon peppermint extract (for the cheesecake)
Green food coloring (optional, for the cheesecake)
1 cup unsalted butter, softened (for the frosting)
1 1/2 cups unsweetened cocoa powder (for the frosting)
5 cups powdered sugar (for the frosting)
2/3 cup milk (for the frosting)
1 teaspoon vanilla extract (for the frosting)
1/2 teaspoon peppermint extract (for the frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
Step 2: In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Step 3: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes, then stir in the boiling water until the batter is well combined. Note that the batter will be thin.
Step 4: Divide the batter evenly among the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 5: For the cheesecake layer, preheat the oven to 325°F (160°C) and grease a 9-inch round cake pan.
Step 6: In a large bowl, beat the softened cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each. Stir in the sour cream, flour, peppermint extract, and green food coloring if using. Pour the cheesecake batter into the prepared pan and smooth the top.
Step 7: Bake the cheesecake for 40-45 minutes, or until the center is set. Allow it to cool completely in the pan, then refrigerate until firm.
Step 8: To make the frosting, beat the softened butter until creamy. Gradually add the cocoa powder and powdered sugar, alternating with the milk, and beat until the frosting is smooth. Mix in the vanilla and peppermint extracts.
Step 9: Assemble the cake by placing one chocolate cake layer on a serving plate and spreading frosting over the top. Carefully place the cheesecake layer on top and frost again. Add the second chocolate cake layer and cover the entire cake with the remaining frosting on top and sides.
Step 10: Chill the assembled cake for at least 1 hour before serving to allow the layers to set properly.

Tips & Variations

Use high-quality cocoa powder for a richer chocolate flavor in the cake and frosting.
If you prefer a stronger mint taste, increase the peppermint extract slightly, but add it gradually to avoid overpowering.
For a festive look, decorate the frosted cake with fresh mint leaves or chocolate shavings.
Green food coloring is optional but adds a fun, minty visual to the cheesecake layer.
Be sure the cream cheese is fully softened to prevent lumps in the cheesecake batter.

Storage

Store the Mint Cheesecake Cake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep well for up to 4 days. Before serving, you can let it sit at room temperature for about 20 minutes for easier slicing. Leftover cake can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A slice of layered cake sits on a white plate with delicate beige swirls along the edge, placed on a white marbled surface. The bottom layer is a dense, dark brown cake base, topped by a thick, light green mousse layer with some darker chocolate streaks running horizontally through it. Above this mousse is a smooth, glossy, dark chocolate ganache layer with a shiny finish. The top of the cake is decorated with swirls of chocolate frosting in a rich medium brown color, garnished with uneven, dark chocolate shavings scattered over the swirls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers and cheesecake layer ahead of time?

Yes, you can bake the cake layers and cheesecake up to two days in advance. Wrap them well and refrigerate until ready to assemble and frost.

What if I don’t have peppermint extract?

If you don’t have peppermint extract, you can substitute with a few drops of peppermint oil or omit it altogether for a classic chocolate cheesecake cake. Vanilla extract alone will still taste delicious.