Thin-Mint Chocolate Cake


2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

Preheat the oven to 350 degrees F. Grease the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and grease the paper.

Whisk the flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Gradually beat in the water, vinegar and vanilla. Whisk in the eggs and beat until well blended. Divide among the 3 prepared cake pans.

Bake for 30 to 35 minutes, or until a cake tester comes out clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely before filling and frosting.

Mint Butter cream

1 stick butter
2-3 cups powdered sugar
1/4 cup milk
1/8+ teaspoon all natural peppermint extract

Beat the butter until creamy and add the powdered sugar, milk, and peppermint extract, beat until combined and fluffy. Taste for peppermint and add more if you want it to be more intense.

Fill cake with the mint buttercream and frost and cover with a simple chocolate buttercream.

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