why make this recipe
Mint Chip Sheet Cake is a delightful treat that combines the rich flavors of chocolate and refreshing mint. It’s perfect for celebrations, family gatherings, or just a sweet indulgence at home. The cake is easy to bake and looks impressive, making it a fantastic addition to any dessert table. Plus, the mint chocolate chips add a fun twist that everyone will love!
how to make Mint Chip Sheet Cake
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons peppermint extract
- 1 cup boiling water
- 1 cup mint chocolate chips
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon peppermint extract (for frosting)
Directions:
- Preheat your oven to 350°F (175°C) and grease a sheet cake pan.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the buttermilk, vegetable oil, eggs, and peppermint extract to the dry ingredients and mix until well combined.
- Gradually stir in boiling water until the batter is smooth.
- Fold in the mint chocolate chips.
- Pour the batter into the prepared sheet cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- For the frosting, beat together powdered sugar, milk, and peppermint extract until smooth.
- Spread the frosting over the cooled cake.
- Decorate with additional mint chocolate chips if desired and serve.
how to serve Mint Chip Sheet Cake
You can serve Mint Chip Sheet Cake warm or at room temperature. Cut it into squares and place them on dessert plates. For an extra treat, serve with a scoop of vanilla ice cream or whipped cream on the side. Guests will love the combination of the rich chocolate and refreshing mint!
how to store Mint Chip Sheet Cake
Store any leftover Mint Chip Sheet Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can place it in the refrigerator, where it will last up to a week. Be sure to let it come to room temperature before serving for the best texture and flavor.
tips to make Mint Chip Sheet Cake
- Make sure to measure your ingredients correctly for the best results.
- Use room temperature ingredients, especially the buttermilk and eggs, for a smoother batter.
- If you want a stronger mint flavor, feel free to add a little extra peppermint extract to the frosting.
- Don’t skip the cooling step, as frosting a warm cake can cause the frosting to melt and slide off.
variation
You can easily modify this recipe by using dark chocolate cocoa powder for a richer flavor. You can also try adding crushed peppermint candies on top of the frosting for a fun crunch.
FAQs
Q1: Can I use regular milk instead of buttermilk?
A1: Yes, if you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
Q2: How can I make this cake gluten-free?
A2: You can substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup.
Q3: Can I freeze Mint Chip Sheet Cake?
A3: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then foil. It should last up to 3 months in the freezer. Thaw it in the refrigerator before serving.
Mint Chip Sheet Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk Use room temperature.
- 1/2 cup vegetable oil
- 2 large eggs Use room temperature.
- 2 teaspoons peppermint extract
- 1 cup boiling water
- 1 cup mint chocolate chips
Frosting Ingredients
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon peppermint extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a sheet cake pan.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the buttermilk, vegetable oil, eggs, and peppermint extract to the dry ingredients and mix until well combined.
- Gradually stir in boiling water until the batter is smooth.
- Fold in the mint chocolate chips.
Baking
- Pour the batter into the prepared sheet cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
Frosting
- For the frosting, beat together powdered sugar, milk, and peppermint extract until smooth.
- Spread the frosting over the cooled cake.
- Decorate with additional mint chocolate chips if desired and serve.