Chocolate Mint Velvet Cake

by | Nov 1, 2010

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Here’s a Chocolate Mint Cake recipe infused with real peppermint tea leaves, topped with an addictive and creamy mint frosting. This recipe makes a cake that isn’t terribly high, so if you want an impressive looking cake, my recommendation is to double the ingredients and make a layer cake sandwiched with extra mint frosting. Serve with a lovely pot of peppermint tea.

Here’s a Chocolate Mint Cake recipe infused with real peppermint tea leaves, topped with an addictive and creamy mint frosting. This recipe makes a cake that isn’t terribly high, so if you want an impressive looking cake, my recommendation is to double the ingredients and make a layer cake sandwiched with extra mint frosting. Serve with a lovely pot of peppermint tea, of course.

CHOC MINT VELVET CAKE WITH MINT FROSTING

Makes: one 23cm cake, serves 8-12 people     Difficulty: Easy

EQUIPMENT:

23cm round cake tin
Electric mixer/stand mixer

INGREDIENTS:

Cake

60g Unsalted Butter, softened to room temperature
150g Caster Sugar
150g Plain Flour
2 quality Peppermint Teabags
80ml Full Cream Milk
1 large Egg
10g Cocoa Powder
½ teaspoon Vanilla Extract
½ teaspoon Peppermint Essence
120ml Buttermilk
½ teaspoon Salt
½ teaspoon Bicarbonate Soda
1 ½ teaspoons White Wine Vinegar

Mint Frosting

300g Icing Sugar Mixture
60g Unsalted Butter, softened to room temperature
125g Cream Cheese, softened, cubed.
¼ teaspoon Peppermint Essence

METHOD:

Add the milk to a small saucepan. Split open the two mint teabags and pour the leaves into the milk. Stir together. Simmer on medium heat for between 10 and 30 minutes. It’s ok if some milk evaporates. Set aside.

Preheat the oven to 170 degrees Celsius (150 fan-forced; 340F). Line the cake tin with baking paper and grease the sides with non-stick spray.

Add the softened butter and sugar to the bowl of an electric mixer. Beat together on medium speed until it becomes pale, thick and fluffy. Add the egg and continue beating until well combined.

Pour in the mint-infused milk and tea leaves, peppermint essence and vanilla. Sift in the cocoa powder. Beat together on low speed until just combined.

On low speed pour in half of the buttermilk and half of the flour. When fully incorporated beat in the remaining buttermilk and flour until the batter is smooth.

Add the salt, bicarbonate soda and vinegar. Beat on High speed for 1 minute. Pour the batter into the cake tin.

Check the oven has reached the correct temperature. Set the kitchen timer for 30 minutes. Place tin on the middle rack of the oven. The cake is done when the top bounces back when lightly touched and a skewer in the middle comes out clean. If not, add another 5 minutes to the time and check again until it’s ready.

Remove cake from the oven. Allow it to cool in the pan for 10 minutes, then turn the cake onto a wire rack to cool completely.

Make the cake frosting. Add the icing sugar mixture and soft butter to the bowl of an electric mixer. Beat them together on medium speed with the flat paddle attachment until all combined. The texture will look dry and sandy for now.

With the beaters still running add the mint essence and drop in the cream cheese one cube at a time. As more cream cheese is added the dry texture will transform to a soft creamy frosting. On medium-high speed continue beating the frosting until it’s fluffy.

Spread the frosting evenly onto the cake once it’s completely cool.

BAKING TIPS:

  • The cake will store in an airtight container at room temperature for up to 3 days.
  • This recipe does not make a tall cake. To make an impressive cake for serving I would double the cake ingredients, split the batter across two cake tins, and sandwich the cakes together with frosting.

Print Recipe
Chocolate Mint Velvet Cake
This cake is infused with real peppermint tea leaves and topped with an addictive and creamy mint frosting.
Chocolate Mint Velvet Cake Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Cake
Cuisine Baking
Prep Time 20 mins
Cook Time 30 mins
Passive Time 45 mins
Servings
slices
Ingredients
Choc Mint Cake
  • 60 g Unsalted Butter softened to room temperature
  • 150 g Caster Sugar
  • 150 g Plain Flour
  • 2 Peppermint Teabags good quality
  • 80 ml Full Cream Milk
  • 1 Egg
  • 10 g Cocoa Powder
  • 1/2 teaspoon Vanilla Extract
  • 1/2 teaspoon Peppermint Essence
  • 120 ml Buttermilk
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Bicarbonate Soda
  • 1 1/2 teaspoons White Wine Vinegar
Mint Cream Cheese Frosting
  • 300 g Icing Sugar
  • 60 g Unsalted Butter softened to room temperature
  • 125 g Cream Cheese softened, cubed
  • 1/4 teaspoon Peppermint Essence
Course Cake
Cuisine Baking
Prep Time 20 mins
Cook Time 30 mins
Passive Time 45 mins
Servings
slices
Ingredients
Choc Mint Cake
  • 60 g Unsalted Butter softened to room temperature
  • 150 g Caster Sugar
  • 150 g Plain Flour
  • 2 Peppermint Teabags good quality
  • 80 ml Full Cream Milk
  • 1 Egg
  • 10 g Cocoa Powder
  • 1/2 teaspoon Vanilla Extract
  • 1/2 teaspoon Peppermint Essence
  • 120 ml Buttermilk
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Bicarbonate Soda
  • 1 1/2 teaspoons White Wine Vinegar
Mint Cream Cheese Frosting
  • 300 g Icing Sugar
  • 60 g Unsalted Butter softened to room temperature
  • 125 g Cream Cheese softened, cubed
  • 1/4 teaspoon Peppermint Essence
Chocolate Mint Velvet Cake Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Add the milk to a small saucepan. Split open the two mint teabags and pour the leaves into the milk. Stir together. Simmer on medium heat for between 10 and 30 minutes. It’s ok if some milk evaporates. Set aside.
  2. Preheat the oven to 170 degrees Celsius (150 fan-forced; 340F). Line a 23cm round cake tin with baking paper and grease the sides with non-stick spray.
  3. Add the softened butter and sugar to the bowl of an electric mixer. Beat together on medium speed until it becomes pale, thick and fluffy. Add the egg and continue beating until well combined.
  4. Pour in the mint-infused milk and tea leaves, peppermint essence and vanilla. Sift in the cocoa powder. Beat together on low speed until just combined.
  5. On low speed pour in half of the buttermilk and half of the flour. When fully incorporated beat in the remaining buttermilk and flour until the batter is smooth.
  6. Add the salt, bicarbonate soda and vinegar. Beat on high speed for 1 minute. Pour the batter into the cake tin.
  7. Check the oven has reached the correct temperature. Place tin on the middle rack of the oven and bake for 30 minutes approximately. The cake is done when the top bounces back when lightly touched and a skewer in the middle comes out clean.
  8. Remove cake from the oven. Allow it to cool in the pan for 10 minutes, then turn the cake onto a wire rack to cool completely.
  9. Make the cake frosting. Add the icing sugar mixture and soft butter to the bowl of an electric mixer. Beat them together on medium speed with the flat paddle attachment until all combined. The texture will look dry and sandy for now.
  10. With the beaters still running add the mint essence and drop in the cream cheese one cube at a time. As more cream cheese is added the dry texture will transform to a soft creamy frosting. On medium-high speed continue beating the frosting until it’s fluffy.
  11. Spread the frosting evenly onto the cake once it’s completely cool.
Recipe Notes
  • The cake will store in an airtight container at room temperature for up to 3 days.
  • This recipe does not make a tall cake. To make an impressive cake for serving I would double the cake ingredients, split the batter across two cake tins, and sandwich the cakes together with frosting.

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