Go Back

Mint Chocolate Cheesecake Cake

An indulgent dessert combining layers of chocolate cake, creamy cheesecake, and refreshing mint frosting, perfect for special occasions.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake
  • 1.75 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.75 cups unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup milk
  • 0.5 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water Be cautious, it’s hot!
For the Mint Cheesecake
  • 16 oz cream cheese, softened
  • 1 cup sugar
  • 0.5 cups sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2-3 teaspoons peppermint extract (to taste) Adjust for mint flavor.
  • Green food coloring (optional) For festive color.
For the Mint Chocolate Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 0.25 cups unsweetened cocoa powder
  • 2-3 tablespoons milk (as needed) Adjust for consistency.
  • 1 teaspoon peppermint extract
  • Dark chocolate shavings or chips for garnish For decoration.

Method
 

Bake the Cake Layers
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well!
  3. Add eggs, milk, oil, and vanilla, and beat on medium speed for 2 minutes.
  4. Carefully stir in the boiling water—be cautious; it’ll be hot!
  5. Pour the batter evenly into your prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Make the Mint Cheesecake Layer
  1. While the cakes are baking, mix the softened cream cheese and sugar in a large bowl until smooth.
  2. Add sour cream, eggs, and vanilla, followed by the peppermint extract. Adjust the mint flavor as needed.
  3. Incorporate food coloring if desired.
  4. Bake this mixture in a greased 9-inch round pan at 325°F (163°C) for 45-50 minutes until set. Let it cool completely.
Prepare the Mint Chocolate Frosting
  1. Beat the softened butter until creamy.
  2. Gradually add powdered sugar and cocoa powder until well-combined.
  3. Add milk and peppermint extract, mixing until fluffy. Adjust consistency with more milk as needed.
Assemble the Layers
  1. Once completely cooled, level your chocolate cake and cheesecake layers if they have domed slightly.
  2. Place one chocolate layer on a serving platter and spread a generous layer of mint frosting on top.
  3. Add the mint cheesecake, then top it with the second chocolate layer.
  4. Frost the top and sides of the whole cake with your mint chocolate frosting.
  5. Sprinkle dark chocolate shavings or chips on top for decoration.

Notes

Make ahead of time by preparing cake layers and cheesecake a day in advance. Store in the fridge. Adjust peppermint extract for mint flavor, keeping in mind it is potent.