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+ servings
Mint chocolate chip cake on a pink cake stand, topped with buttercream swirls and squares of chocolate.

High Altitude Mint Chocolate Chip Cake

Heather Smoke
Soft and fluffy dark chocolate cake with a hint of mint, frosted with mint chocolate chip buttercream.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

5 from 3 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine American


  • Stand Mixer with Whisk Attachment



  • 2 cups all-purpose flour, spooned and leveled
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened Dutch-processed cocoa powder
  • 1 ¼ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp coarse Kosher salt (if using table salt, use half the amount)
  • 4 large eggs
  • 1 cup whole milk
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 1 tbsp vanilla extract
  • ½ tsp peppermint extract (NOT mint extract)
  • ½ cup semi-sweet mini chocolate chips


  • 2 cups unsalted butter
  • 4 cups powdered sugar
  • 1 tbsp meringue powder
  • tsp coarse Kosher salt
  • 2 tsp vanilla extract
  • ½ tsp peppermint extract (NOT mint extract)
  • 2-4 tbsp milk, only if needed for desired consistency
  • 3 oz semi-sweet or dark, good-quality chocolate, finely chopped
  • 8-10 squares good-quality chocolate, for decorating



  • Preheat the oven to 350 F, and spray the bottoms of three 8-inch cake pans with non-stick spray. If making half the recipe, use three 6-inch cake pans.
  • In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
  • Separately, whisk together the eggs, milk, sour cream, oil, vanilla and peppermint extract. Add the wet ingredients to the dry, and whisk until combined, about 15 seconds. Use a spatula to fold in the chocolate chips.
  • Divide the batter between the pans. Bake on the center oven rack for about 22-28 minutes, until the tops of the cakes spring back when lightly touched, or a toothpick inserted in the center comes out clean.
  • Set the pans on a cooling rack, cover loosely with a clean kitchen towel, and cool completely before frosting.


  • In the bowl of your stand mixer fitted with the whisk attachment, beat the butter on medium speed for 1 minute until smooth.
  • With the mixer on low, gradually add the powdered sugar, meringue powder and salt, mixing to combine.
  • Add the vanilla and peppermint extract, and increase the speed to medium (#4-6 on a Kitchen Aid mixer); whip for 4-5 minutes until very light and fluffy, scraping the bowl down occasionally, and only adding the milk if needed for desired consistency.
    Turn the speed down to "stir" and mix for 2 minutes to eliminate big air bubbles.
  • Remove the cooled cakes from the pans. Place one cake layer on a cake board, and frost with a layer of buttercream. Sprinkle with a tablespoon of the chopped chocolate. Top with the second cake layer, more buttercream and more chopped chocolate. Top with the third cake layer, then frost all over with a thin "crumb coat" of buttercream.
  • Refrigerate for 30 minutes to set the crumb coat. Fold the remaining chopped chocolate into the remaining buttercream, and frost the cake all over with a final coat of buttercream.
  • If desired, fit a piping bag with tip 6B, fill with the remaining buttercream, and pipe swirls on top of the cake. Top each swirl with a square of chocolate.


Leftover cake should be stored in an airtight container or cake carrier for 3 days.
Keyword Cake, Chocolate Chip, High Altitude Cake, Mint
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