Chocolate Mint Cake
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My easy Chocolate Mint Cake recipe starts with a boxed mix and turns into the best semi homemade-style dessert. This minty recipe is perfect for holidays, birthdays, or anytime you want an easy showstopper. It is best served warm and gooey with ice cream on top.
If you want easy, showstopping cakes for family and friends, try my Chocolate Caramel Poke Cake or my Boston Cream Cake.
Why this Mint Chocolate Cake Recipe Works
It’s perfect for holidays, potlucks, or any night when you want something decadent without fuss. The mint flavor is refreshing but not overpowering, and the texture lands somewhere between a brownie, a lava cake, and a warm chocolate cobbler. It’s comfort food with a cool twist.
- Effortless, Dump‑and‑Bake Style: Everything layers right into the pan. No mixer, no bowls, no fuss.
- Mint and Chocolate Perfection: The cool mint and rich chocolate balance each other beautifully without being overpowering.
- Gooey, Fudgy Texture: It bakes into a molten, brownie‑meets‑lava‑cake center with crisp edges.
- Crowd‑Friendly 9×13 Size: Perfect for potlucks, holidays, parties, or feeding a hungry family.
- Serve Warm or Cold: Delicious straight from the oven, reheated, or chilled for a fudgy brownie vibe.
- Holiday‑Ready: Mint chocolate feels instantly festive. It is ideal for Christmas, St. Patrick’s Day, or winter gatherings.
Can I Make the Chocolate Cake More Minty in Flavor by adding Mint Chocolate Chips or Mint Extract?
Yes, you can use some mint chips, or add a few drops of peppermint extract for a stronger flavor. You can even add some chopped chocolate mint candies to the batter when you make this cake.
What Reader’s Are Saying…
⭐⭐⭐⭐⭐
“The perfect blend of rich chocolate and refreshing mint. Incredibly delicious and makes a great dessert for any occasion.”
~ Ana
Ingredient Notes for Chocolate Mint Cake
You do not need a buttercream frosting for this cake you use the cool whip to frost. You use box ingredients and the canned sweetened condensed milk to make this easy mint chocolate cake.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Mint Oreos: Add built‑in mint flavor without needing extracts. Provide texture contrast so the cake isn’t uniformly soft.
- Eagle Brand Sweetened Condensed Milk: Acts as the gooey binder that melts into the Oreos and creates that signature dump‑cake molten layer. Adds richness and caramelized sweetness that balances the mint. Ensures the cake stays moist for days.
- Chocolate Funfetti Cake Mix: Provides the main structure and are the dry ingredients of the dump cake. The chocolate base deepens the flavor and balances the sweetness of the condensed milk. Funfetti pieces add pops of color and a playful twist that makes the cake feel festive.
Variations and Substitutions to Make Mint Chocolate Sheet Cake
Of course you can make different substitutions and variations to this chocolate mint cake recipe. Here are just a few easy variations that you can make.
- Different Cake Mix: Swap chocolate fudge for devil’s food, dark chocolate, or even brownie mix for a denser texture.
- Mint Options: Use Andes mints, mint baking chips, chopped peppermint bark, or crushed candy canes. You can use thin mint cookies or any chocolate mint cookie you like.
- Make It Mocha: Add 1 tablespoon instant espresso to the pudding mixture.
- Decorate: Use fresh mint leaves or chocolate ganache.
Special Equipment Needed for Mint Cake
- 9X13 Cake Pan: It is better to make this as a single layer cake then using multiple cake layers like a round cake.
How to Make Mint Chocolate Oreo Dump Cake
If you love desserts that feel indulgent but come together with almost no effort, this chocolate‑mint dump cake is about to become your new go‑to. It’s the kind of dessert that tastes like you spent hours on it, but really, you just sprinkled and baked. Perfect for holidays, potlucks, or any night you want something warm, nostalgic, and wildly delicious.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Build the Base: First, line a 9×13 baking dish with Mint Oreos and pour the sweetened condensed milk evenly over the top.
- Add the Creamy Layer: Spread the Cool Whip over the Oreos and condensed milk, creating an even layer.
- Add the Cake Topping: Sprinkle the dry chocolate funfetti cake mix over the Cool Whip. Cut the butter into small squares and place them evenly across the cake mix. Top with ¾ cup of the mint M&M’s.
- Bake: Finally, bake at 350°F for 45 minutes. Remove from the oven and cool on a wire rack before serving.
Prep Ahead Suggestions for the Oreo Cookie Cake Batter
You can make some of the layers for this rich chocolate cake with mint in advance to make it even easier.
- Assemble the Layers Ahead (Unbaked): If you want fresh‑baked results with less day‑of work: Line the pan with Oreos and pour the condensed milk over them. Spread the Cool Whip on top. Cover tightly with plastic wrap and refrigerate for up to 12 hours. Add the dry cake mix, butter pieces, and M&M’s right before baking so the topping stays crisp.
- Prep Ingredients in Advance: Chop butter into small squares and refrigerate in a covered container. Measure out M&M’s and store at room temperature. Open the cake mix bag and clip it shut so it’s ready to sprinkle. Keep Cool Whip thawed in the fridge so it spreads easily.
Alternate Cooking Methods for the Moist Cake with Mint
- Slow Cooker: Spray the crock. Layer ingredients the same way. Cook on LOW for 2.5–3.5 hours until the edges are set. The center will stay extra molten, more like a lava cake.
- Air Fryer (for half batch): Use an 8‑inch square pan. Air fry at 325°F for 20–28 minutes.
Store Layer Cake, Reheat and Use Leftovers
It is easy to store this dessert in the fridge but it is best served warm so reheat it when you are ready.
- Storing: Cool completely before storing. Cover the pan tightly or transfer to airtight containers. Refrigerate for up to 4 days.
- Reheating: Microwave: 20–30 seconds per serving for a molten center. Oven: 300°F for 10–12 minutes to warm a larger portion. Air Fryer: 300°F for 3–5 minutes for crisp edges.
- Using Leftovers: Mint Chocolate Sundaes: Spoon warm cake over vanilla or mint‑chip ice cream. Parfaits: Layer chilled cake with whipped cream and crushed cookies. Milkshake: Blend a scoop of cake with vanilla ice cream and milk. Brownie‑Style Bars: Chill completely, slice, and serve cold for a fudgy treat.
Common Questions About This Oreo Dump Cake Recipe
Yes, you can use a vanilla cake mix and add a little green food coloring to make a festive green cake.
If you want to add a hint of mint flavor, extract is a great addition. However, be careful using peppermint extract. It is a lot stronger than traditional mint.
Tips for Making Mint Chocolate Cake with Mint Candies
Chocolate mint cake is a rich chocolate layer cake made easy with a boxed mix and topped with creamy mint frosting and crushed Oreos. It’s a fast, festive dessert that looks impressive but comes together with simple ingredients.
- Start With Cold Cool Whip for Clean Layering: Cold Cool Whip spreads more evenly over the condensed‑milk layer and helps keep the layers distinct instead of sinking into the Oreos.
- Crush the Oreos Lightly, Not Finely: A mix of whole and broken pieces gives the base structure. Too fine and the bottom becomes pasty; too chunky and the cake won’t settle into the crevices.
- Distribute the Butter Evenly: Thin slices or small cubes of butter across the entire surface ensure the dry cake mix hydrates properly. Any dry patches will stay powdery after baking.
- Don’t Stir the Layers: Dump cakes work because the layers melt into each other naturally. Stirring turns it into a dense, muddy batter instead of a gooey, layered dessert.
- Use the Full Can of Sweetened Condensed Milk: It’s the key to the molten, fudgy texture. Less than a full can makes the cake dry; more makes it overly wet.
- Let It Rest Before Serving: A 10–15 minute rest allows the layers to settle and thicken, giving you that perfect spoonable texture without being soupy.
- Bake in a Glass or Ceramic Dish for Best Texture: These materials heat more gently than metal, giving you a gooier center and preventing the edges from over‑browning.
- Serve this recipe with: My Shamrock Shake Recipe or my Rainbow Cupcakes. They are perfect for a fun and festive holiday party.
More Recipes You Might Like
Chocolate Mint Cake
Ingredients
- 14 ounces Mint Oreos, 1 package
- 14 ounces Eagle-brand Sweetened Condensed Milk, 1 can
- 12 ounces Cool Whip, 1 container
- 15.25 ounces Chocolate Funfetti Cake Mix, 1 box
- 6 ounces Butter, 1 ½ Sticks
- 9.6 ounces Chocolate Mint M and M's, 1 package
Instructions
- Line the bottom of a 9 X 13 dish with Oreos. Pour the Eagle-brand Milk over the Oreo's.
- Spread the Cool Whip on top of the Milk and Oreos.
- Spread the Cake mix on top of the Cool Whip. Cut the butter into small squares, and lay the squares on top of cake mix.
- Sprinkle 3/4 cup of the M and M's on top of the butter.
- Bake at 350 for 45 minutes. Remove from oven to a wire rack to cool.
Christina’s Notes
- Start Small: Add mint extract gradually for balanced flavor.
- Chill Between Layers: Helps frosting stay neat.
- Use Devil’s Food Mix: Gives deeper chocolate taste.
- Crush Oreos Finely: Prevents bulky layers when stacking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
Ohmyword!! Talk about decadent and delicious! This was a favorite – and I loved that it was super easy to make.
Chocolate and Mint just go together!! I love this! And the pop of crunch from the candies!
The perfect blend of rich chocolate and refreshing mint. Incredibly delicious and makes a great dessert for any occasion.