A decadent dessert inspired by the classic Girl Scout cookie, this Thin Mint Cake is a masterpiece of chocolate and mint flavors!

Chocolate Mint Layer Cake

When it comes to desserts, a classic layer cake is always a crowd-pleaser! This chocolate mint layer cake is inspired by my favorite Girl Scout Cookie: Thin Mints. It has all of that delicious chocolate mint flavor, plus a creamy frosting and cookie crunch!

While a layer cake takes a bit more time then a simple sheet cake, the effort is well worth it if you are planning a birthday or other party that requires a special treat. And this one is a definite winner!

With the light green color, it would also make a fabulous Christmas dessert or even a St. Patrick’s Day sweet!

Ingredients

Tip: There’s also a printable copy of the recipe and directions at the bottom of the post.

Chocolate cake Ingredients:

• 2 boxes chocolate cake mix
• 2 1/2 cups whole milk
• 6 large eggs
• 1 cup canola oil or vegetable oil

Mint Frosting Ingredients

• 2 cups unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup Thin Mint cookies, crumbled
• 2 -4 drops of green gel food coloring
• 4-6 Tablespoons heavy whipping cream

Chocolate Ganache Ingredients

• 2 cups semi sweet chocolate chips
• 1 cup heavy whipping cream

Additional Toppings

• 1 cup thin mint cookie crumbs
• Whole thin mint cookies

Kitchen Tools You May Find Helpful

• 9-inch round cake pans (you’ll need 3 pans for this recipe)
• 10-inch round cake board

Instructions

To Prep: Preheat oven to 350°F, coat your cake pans with non-stick baking spray and set aside.

To Make the Cake

1. Combine all ingredients in the bowl of a stand mixer. Mix on medium speed with paddle attachment until smooth.
2. Divide the batter among the three baking pans and bake for 25-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
3. Remove from oven and allow cakes to cool completely before taking out of the pans.
4. Once cool, trim the tops of the cakes as needed to even the surface.
5. Place one of the cakes on a cake board or cake stand as the bottom layer.

TIP: Try our foolproof trick to cut even cake layers using dental floss!

To Make the Frosting and Layer the Cake

1. Combine frosting ingredients using a mixer, for about 5-7 minutes, until stiff peaks form.
2. Scoop about one cup of the frosting top of the first layer of cake and spread.
3. Place the second layer of cake on top and add another layer of frosting. 
4. Place the third layer of cake on top and cover the entire cake with remaining frosting, but reserve some of the frosting to pipe on top as a decoration.
5. Press thin mint cookie crumbs into the frosting around the bottom of the cake.

To Make the Chocolate Ganache

1. In a small saucepan, heat the heavy whipping cream until simmering.
2. Place the chocolate chips into a heat safe bowl.
3. Once the heavy whipping cream is steaming, pour it over the chocolate chips and allow to sit for a minute or two, then whisk until smooth and melted.
4. Slowly drizzle the ganache on top of the cake, allowing it to drip over the sides and harden.
5. Scoop the mint frosting that you saved into a piping bag with a large star tip. Pipe dollops around the top edge of the cake.
6. Press one thin mint cookie into each of the frosting rosettes on top of the cake.

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Thin Mint Cake Recipe (Printable Copy)

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Yield: 12 servings

Thin Mint Layer Cake

Print

A decadent dessert inspired by the classic Girl Scout cookie, this Thin Mint Cake is a masterpiece of chocolate and mint flavors!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

Chocolate Cake Ingredients

• 2 boxes chocolate cake mix
• 2 1/2 cups whole milk
• 6 eggs
• 1 cup canola oil

Mint Frosting Ingredients

• 2 cups unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup thin mint cookie crumbs
• 2-4 drops green food coloring
• 4-6 Tablespoons heavy whipping cream

Chocolate Ganache Ingredients

• 2 cups semi-sweet chocolate chips
• 1 cup heavy whipping cream

Additional Toppings

• 1 cup thin mint cookie crumbs
• Whole cookies for decorating

Instructions

To Make the Cake

1. Combine all ingredients in the bowl of a stand mixer. Mix on medium speed with paddle attachment until smooth.
2. Divide the batter among the three baking pans and bake for 25-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
3. Remove from oven and allow cakes to cool completely before taking out of the pans.
4. Once cool, trim the tops of the cakes as needed to even the surface.
5. Place one of the cakes on a cake board or cake stand as the bottom layer.


To Make the Frosting & Layer the Cake

1. Combine frosting ingredients using a mixer, for about 5-7 minutes, until stiff peaks form.
2. Scoop about one cup of the frosting top of the first layer of cake and spread.
3. Place the second layer of cake on top and add another layer of frosting. 
4. Place the third layer of cake on top and cover the entire cake with remaining frosting, but reserve some of the frosting to pipe on top as a decoration.
5. Press thin mint cookie crumbs into the frosting around the bottom of the cake.
   


To Make the Ganache & Decorate

1. In a small saucepan, heat the heavy whipping cream until simmering.
2. Place the chocolate chips into a heat safe bowl.
3. Once the heavy whipping cream is steaming, pour it over the chocolate chips and allow to sit for a minute or two, then whisk until smooth and melted.
4. Slowly drizzle the ganache on top of the cake, allowing it to drip over the sides and harden.
5. Scoop the mint frosting that you saved into a piping bag with a large star tip. Pipe dollops around the top edge of the cake.
6. Press one thin mint cookie into each of the frosting rosettes on top of the cake.
   

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 809Total Fat: 55gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 158mgSodium: 110mgCarbohydrates: 78gFiber: 1gSugar: 63gProtein: 6g

Nutrition information is an estimate only

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