If you love the irresistible duo of chocolate and mint, this Andes Mint Chocolate Chip Cake is destined to win your heart (and wow your taste buds). It’s a moist, luscious chocolate cake flecked with cool, creamy Andes mints and rich chocolate chips, all wrapped up with a blast of peppermint. Each slice feels like a celebration, combining bakery-worthy looks with a flavor that will satisfy every chocolate-mint craving. Plus, it’s simple enough to whip up whenever you want to surprise friends or treat yourself!
Ingredients You’ll Need
A handful of everyday baking staples plus a couple of special mix-ins are all you need for this Andes Mint Chocolate Chip Cake. Each ingredient does its magic—giving the cake its fudgy texture, bright minty bursts, and deep chocolate flavor!
- All-purpose flour: Provides the foundation and structure, helping your cake hold together perfectly moist layers.
- Granulated sugar: Sweetens the cake and helps give it that delicate crumb.
- Unsweetened cocoa powder: You’ll want high-quality cocoa for deep, satisfyingly rich chocolate flavor.
- Baking powder: This is your lift-off—it helps the cake rise gently.
- Baking soda: Works with the baking powder to give the cake an airy, tender bite.
- Salt: Just a hit to balance all that sweetness and deepen the cocoa taste.
- Unsweetened almond milk (or dairy-free milk): Keeps the batter luxuriously moist and makes the recipe friendly for dairy-free folks.
- Vegetable oil: Ensures the cake stays soft for days (if it lasts that long!).
- Large eggs: Bind the ingredients together and add the perfect amount of richness.
- Vanilla extract: Adds roundness and warmth to all the chocolatey mint goodness.
- Peppermint extract: The key to achieving that signature Andes mint pop in every bite!
- Boiling water: Helps “bloom” the cocoa for a more pronounced chocolate flavor and makes the batter super smooth.
- Chopped Andes Mints (dairy-free if needed): These are the stars—bits of creamy, silky mint chocolate throughout every bite.
- Dairy-free chocolate chips: Extra pockets of chocolate that melt into gooey perfection.
How to Make Andes Mint Chocolate Chip Cake
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C) so it’s piping hot when you’re ready to bake. Lightly grease and flour two 8-inch round cake pans. This makes sure your Andes Mint Chocolate Chip Cake comes out without sticking and has beautiful, even edges.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisking ensures everything is evenly distributed, so your cake bakes up with the lightest crumb and full chocolatey flavor in every slice.
Step 3: Add in Your Wet Ingredients
To the dry mix, pour in the almond milk, vegetable oil, eggs, vanilla extract, and peppermint extract. Blend the mixture until it’s completely smooth. The batter will look thick and fudge-like at this point—a great sneak peek of the fudgy texture to come!
Step 4: Incorporate the Boiling Water
Carefully stir in the cup of boiling water. Don’t worry if your batter seems a bit thin—this is exactly what gives this cake its incredible moisture and allows all the flavors to bloom beautifully.
Step 5: Fold in Andes Mints and Chocolate Chips
Now the fun part—gently fold in the chopped Andes Mints and chocolate chips. These green-flecked chocolate gems bring bursts of creamy mint and gooey chocolate to every bite of your Andes Mint Chocolate Chip Cake.
Step 6: Bake the Cake Layers
Divide your luscious, minty batter evenly between the two prepared pans. Bake for 30 to 35 minutes, or until a toothpick poked in the center comes out clean or with just a few crumbs. Your kitchen will smell chocolatey and dreamily minty!
Step 7: Cool and Frost
Let the cakes cool in the pans for 10 minutes—this gives them time to settle. Then turn them out onto wire racks and let them cool completely before frosting with your favorite chocolate or mint frosting. Now you’re just moments away from pure Andes Mint bliss!
How to Serve Andes Mint Chocolate Chip Cake
Garnishes
A shower of chopped Andes Mints over the top of your frosted cake is an easy, festive touch that amps up the chocolate-mint vibes. You can also drizzle with a bit of chocolate ganache, add some fresh mint leaves, or even dust lightly with cocoa powder for extra flair.
Side Dishes
This cake pairs beautifully with vanilla bean ice cream or a cloud of light, unsweetened whipped coconut cream. For an extra indulgent finish, serve alongside espresso or hot coffee—these drinks play up the chocolate and mint beautifully and refresh the palate between bites.
Creative Ways to Present
If you’re looking to impress, try making a tiered Andes Mint Chocolate Chip Cake with alternating layers of chocolate and mint frosting. Individual cupcakes are another showstopper, especially when topped with a single Andes Mint. For holiday celebrations, bake mini loaves or stack cake cubes onto skewers for a playful dessert display.
Make Ahead and Storage
Storing Leftovers
Leftover Andes Mint Chocolate Chip Cake will keep wonderfully moist for up to 4 days. Store slices in an airtight container at room temperature, or refrigerate if your kitchen is warm. The mint flavor actually deepens over time, making each bite just as amazing on day four!
Freezing
To freeze, wrap individual cake slices or entire unfrosted layers tightly in plastic wrap and then in foil. Store in a freezer-safe container for up to 2 months. Let slices thaw at room temperature for about an hour before serving, or overnight in the fridge if you’re planning ahead.
Reheating
If you’d like to serve your cake warm (think melty chocolate chips!), pop a slice in the microwave for about 10–15 seconds. Just enough to take the chill off and bring your Andes Mint Chocolate Chip Cake back to its fresh-baked glory!
FAQs
Can I make this Andes Mint Chocolate Chip Cake gluten-free?
Absolutely! Swap out the all-purpose flour for your favorite cup-for-cup gluten-free flour blend. Make sure all other mix-ins (like Andes Mints and chocolate chips) are also gluten-free for a safe and delicious result.
Is there a substitute for almond milk?
Yes! Any unsweetened dairy-free milk works beautifully here—think oat milk, soy milk, or even coconut milk for a hint of extra richness. Classic dairy milk also works if you’re not avoiding dairy.
Do I need a stand mixer?
No stand mixer is required. This Andes Mint Chocolate Chip Cake is happy with a sturdy whisk or a simple hand mixer. Just be sure to mix thoroughly for a smooth batter, but avoid overmixing once the wet and dry ingredients come together.
Can I use regular Andes Mints even if I’m making it dairy-free?
To keep your cake completely dairy-free, look for dairy-free Andes-style mints or check your local specialty store for vegan chocolate mint candies. If dairy isn’t an issue, classic Andes Mints work and taste just as dreamy!
What kind of frosting goes best with this cake?
For a classic finish, opt for a silky chocolate or chocolate-mint buttercream. On the lighter side, a whipped coconut cream or even a chocolate ganache with a hint of peppermint extract takes this Andes Mint Chocolate Chip Cake to new heights.
Final Thoughts
Whether you bake it for a special occasion or just as a treat for yourself, this Andes Mint Chocolate Chip Cake is guaranteed to put a big smile on anyone’s face. Each bite is pure comfort with that signature mint chocolate twist—so go ahead, give it a try, and share a little freshness and indulgence with your favorite people!
Print
Andes Mint Chocolate Chip Cake Recipe
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the rich, minty goodness of Andes Mint Chocolate Chip Cake. This decadent dessert is a perfect blend of rich chocolate, refreshing mint, and creamy dairy-free indulgence. A treat that’s sure to impress at any gathering!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsweetened almond milk (or other dairy-free milk)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup boiling water
Additional:
- 1 cup chopped Andes Mints (dairy-free version if needed)
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients: Mix in almond milk, vegetable oil, eggs, vanilla extract, and peppermint extract until smooth.
- Blend: Carefully stir in boiling water until well combined. Fold in Andes Mints and chocolate chips.
- Bake: Divide batter into pans. Bake for 30–35 minutes until a toothpick comes out clean.
- Cool and Frost: Cool in pans for 10 minutes, then transfer to wire racks to cool completely. Frost with chocolate or mint frosting.
Notes
- Use dairy-free Andes-style mints for a fully dairy-free cake.
- For a richer flavor, add a tablespoon of instant espresso powder to the dry mix.
- This cake pairs perfectly with a mint chocolate ganache or whipped coconut frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
