There’s something magical about the combination of chocolate, mint, and caramel. Each bite of this decadent Chocolate Mint Caramel Cake is a symphony of flavors that dance on your taste buds. This cake starts with a simple chocolate cake mix, but we’re taking it to the next level with a few secret tweaks. Topped with a luxurious homemade mint buttercream frosting, this cake is perfect for any occasion, whether it’s a birthday celebration, a dinner party, or just a special treat for yourself.
Ingredients
Chocolate Cake:
1 box of chocolate cake mix (preferably a rich, moist variety)
4 large eggs
1 cup milk
1/4 cup vegetable oil
1/4 cup butter, melted
1 teaspoon vanilla extract
2 tablespoons flour
1 – 3.9 oz box of chocolate pudding mix
Mint Buttercream Frosting:
3/4 cup butter, room temperature
4 cups powdered sugar
2-4 tablespoons heavy cream
1 teaspoon peppermint extract
Green food coloring (optional)
1/4 cup mini chocolate chips
1/4 cup Andes mint candies baking chips
Toppings:
1 jar of caramel topping
Andes mint candies baking chips
How to Make Chocolate Mint Caramel Cake
Prepare the Cake
Preheat Your Oven: Preheat your oven to 325°F (160°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Set aside.
Mix the Cake Batter: In a large mixing bowl, combine the cake mix, eggs, milk, vegetable oil, butter, and vanilla extract. Beat on low speed until all the ingredients are moistened, then increase the speed to medium and beat for about 2 minutes, or until the batter is smooth and well combined.
Bake the Cakes: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Make the Mint Buttercream Frosting
Beat the Butter: In a large mixing bowl, beat the butter on medium speed until creamy and smooth, about 2 minutes.
Add Sugar and Cream: Gradually add the powdered sugar, 1 cup at a time, beating on low speed until fully incorporated. Add the heavy cream, and peppermint extract, then increase the speed to medium and beat for another 2-3 minutes, until the frosting is light and fluffy. If desired, add a few drops of green food coloring and mix until the color is evenly distributed.
Add Mix-ins: Add mini chocolate chips and Andes mint candies baking chips, mixing until just combined.
Assemble the Cake
Level the Cakes: If necessary, level the tops of the cakes using a serrated knife or a cake leveler.
Frost the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous amount of mint buttercream frosting over the top. Drizzle some caramel over the frosting, staying about a half inch from the edge. Place the second cake layer on top and cover the top with frosting.
Finish Frosting: Frost the sides of the cake and use a bench scraper to create a smooth finish. The best thing about this cake is it does not have to look perfect.
Garnish and Serve
Optional Garnish: For an extra touch, drizzle some caramel sauce over the top of the cake or sprinkle with remaining Andes mint candies baking chips.
Serve: Slice and serve the cake. Enjoy the rich, moist chocolate cake with the refreshing mint buttercream and drizzled caramel goodness.
Simple Does It!
This Chocolate Mint Caramel Cake is a showstopper that’s sure to impress your family and friends. The combination of flavors is both classic and irresistible, making it a perfect addition to any dessert table. Give this recipe a try and indulge in the delightful harmony of chocolate, mint, and caramel!
Tips for Success
Room Temperature Ingredients: Ensure all your ingredients are at room temperature for the best results.
Don’t Overmix: Be careful not to overmix the batter, as this can result in a dense cake.
Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week
Preheat your oven to 325°F (160°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Set aside.
In a large mixing bowl, combine the cake mix, eggs, milk, vegetable oil, butter, and vanilla extract. Beat on low speed until all the ingredients are moistened, then increase the speed to medium and beat for about 2 minutes, or until the batter is smooth and well combined.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Make the Mint Buttercream Frosting
In a large mixing bowl, beat the butter on medium speed until creamy and smooth, about 2 minutes.
Gradually add the powdered sugar, 1 cup at a time, beating on low speed until fully incorporated. Add the heavy cream, and peppermint extract, then increase the speed to medium and beat for another 2-3 minutes, until the frosting is light and fluffy. If desired, add a few drops of green food coloring and mix until the color is evenly distributed.
Add mini chocolate chips and Andes mint baking chips, mixing until just combined.
Assemble the Cake
If necessary, level the tops of the cakes using a serrated knife or a cake leveler.
Place one cake layer on a serving plate or cake stand. Spread a generous amount of mint buttercream frosting over the top. Drizzle some caramel over the frosting, staying about a half inch from the edge. Place the second cake layer on top and cover the top with frosting.
Frost the sides of the cake and use a bench scraper to create a smooth finish. The best thing about this cake is it does not have to look perfect.
Garnish and Serve
For an extra touch, drizzle some caramel topping sauce over the top of the cake or sprinkle with remaining Andes mint candies baking chips.
Slice and serve the cake. Enjoy the rich, moist chocolate cake with the refreshing mint buttercream and drizzled caramel goodness.
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