Andes Mint Cake

Andes Mint Cake Recipe

Andes Mint Cake topped with chocolate ganache and Andes Mints.  Looks like heaven, right?  Oh yes.  And it’s SO easy to decorate and make!

Andes Mint Cake

This was my first cake I made for my new cookbook “Make it with a Cake Mix“, and let me tell you, I was so nervous for decorating it!  But it was shockingly easy! I kept it all simple and used the Andes Mints to rim the bottom.  And dripping ganache down the side of any cake is always a brilliant idea 🙂

I like to dye the frosting a little green to match the color of the Andes Mints

Andes Mint Cake How To

Gently press in your Andes Mints to decorate the bottom!

Andes Mint Cake Recipe How To

Love Andes Mints?

Try my Grasshopper Cookies using Andes Mints!

Ultimate Grasshopper Cookies

Andes Mint Cake

Andes Mint Cake


Chocolate Cake:
1 box devil’s food cake mix
3 eggs
½ C. oil
¾ C. buttermilk or milk
¾ C. sour cream
2 tsp. vanilla extract
Green Minty Cream Filling:
1 ¼ C. butter, softened
1 ½ tsp. peppermint extract
4-5 C. powdered sugar
green food dye, optional
Chocolate Mint Buttercream:
1 ¼ C. butter, softened
½ C. unsweetened cocoa powder
1 ½ tsp. peppermint extract
2 Tbsp. milk or sour cream
3-4 C. powered sugar
Chocolate Ganache:
¾ C. chocolate chips
½ C. heavy whipping cream
Andes Mints for decoration


1. Preheat oven to 350 degrees and grease 3 8-inch pans. I prefer to line the bottoms of my pans with foil or parchment paper for easy removal.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl, whisk your eggs, oil buttermilk, sour cream and vanilla extract together until smooth.
4. Stir in cake mix.
5. Pour equal amount of batter into each prepared pan and use a spatula to spread evenly. Bake for 17-22 minutes or until an inserted knife comes out clean. (If you are only making two layers, the cake will need 20-25 minutes in the oven.)
6. Let cakes cool.
7. Green Filling: Beat butter for 2 minutes. Add peppermint extract and milk and beat again. Slowly add in powdered sugar until you get your desired consistency.
8. Chocolate Buttercream: Beat butter for 2 minutes. Add cocoa powder, peppermint extract and milk and beat again. Slowly add in powdered sugar until you reach your desired consistency.
9. Chocolate ganache: Place chocolate chips and heavy whipping cream in a microwave proof bowl and microwave for 30 seconds. Stir and continue to microwave in 10 second increments until smooth.
10. Assemble your cake by placing one layer of chocolate cake on your cake stand, frost with green filling, then another layer of cake, then the rest of your green filling, then your last layer of cake, and then frost the top and sides in chocolate buttercream.
11. Use Andes Mint candies to decorate the bottom.
12. Pour your ganache carefully over the top of the cake and let it drip down the sides. Finish with chopped Andes Mints on top.

Thin Mint Cupcakes anyone?

Delicious and easy Thin Mint Cupcakes

44 thoughts on “Andes Mint Cake

  1. 1
    Ellie says:

    I’ve made your cupcake version of this cake, it’s always a hit at parties! Thank u so much for all your cupcake books and recipes! All of them are so delicious! I’m so excited because now I’m 16 and next month I’m catering a wedding! 144 cupcakes to make! If it weren’t for you, I wouldn’t be having this great opportunity! Thanks again lizzy!

  2. 2
    Liz S. says:

    Wow, such a beautiful cake! Love that you used a classic mint candy for it as well.

  3. 3

    This cake is gorgeous! I love mint and chocolate together. Yum!

  4. 4

    Well this couldn’t possibly look any better!! Totally gorgeous and drool worthy!!

  5. 5
    Valerie H. says:

    I know that this not only looks good but would taste wonderful. I added it to my “To make” list. Thanks Lizzy. Hope you are having a wonderful summer!

  6. 6
    d says:

    Beautiful presentation!!

  7. 7
    Heather says:

    Looks gorgeous and so yummy! I love mint and chocolate together and Andes are one of my favorite cookies!

  8. 8
    Arlene says:

    Made this cake and it was easy and looked like a masterpiece. But best of all it tasted wonderful. Thanks for helping me be the “cake boss” at my house!

  9. 9

    This is seriously such a gorgeous gorgeous cake!

    • 9.1

      Aw, thanks Jocelyn! Can’t wait to see you in Chicago!

      • Sheri says:

        Hi! I’m actually in the middle of making this cake and for the minty cream filling, it’s saying to add milk with the butter, icing sugar and peppermint extract but it doesn’t say how much milk to add. Can you please help me as soon as you can?! TIA!

  10. 10
    Chelsey says:

    Would be nice to mention that it takes more than one package of Andes mints to go around the base of a nine inch cake.

  11. 11
    Wendy B. says:

    Hi Lizzy! I have made this cake twice, and it came out amazingly both times! Once for my daughter’s birthday, and once for an awards event. I love that it looks so special, and adds to the look of the party. Also, the taste is to die for! For anyone looking at the recipe who is daunted by needing to make several different components, the ingredients for each repeat and are very fast to prepare, so go for it, you and your guests will be glad you did. 🙂

  12. 12
    Callie says:

    It was amazing! So rich and minty. We figured it would be very rich, so we left out the ganache, but it was so good!

  13. 13
    Elyse says:

    I made this as a 9 inch round cake. It took 34 Andes mints to go around the base (just over 1 package). Just to tone it down a little, I only made 80% of the green filling. Next time I will also only make 80% of the chocolate buttercream, as I was pretty generous with the frosting and still had some leftover. The cake was fantastic. I’ll definitely make it again.

    • 13.1
      Amanda McGuigan says:

      question for you… to make this as a three layer 9 inch cake, did you have to change the recipe at all to make more ingredients or was the batch large enough to accommodate the larger pan?

  14. 14
    Linnea says:

    I am in the process of making this and instead of using a regular devil’s food cake mix, I’m using a gluten free one from Betty Crocker.I know the mix is good, however, it only makes one full layer. I generally have to buy two boxes to makes decent sized cake. So, my question is what size box was the cake mix and how many layers does it usually make? I’m crossing my fingers that you’ll see this soon and reply in time!
    Thanks so much!

  15. 15
    Samantha says:

    I made this last night for my husbands birthday and it was a big hit! Only difference I made was I made my favorite chocolate cake recipe. These were the best mint and chocolate mint frostings I have ever tasted! Everyone loved how professional it looked! Thank you! 🙂

  16. 16
    helen says:

    The recipe states for oil, buttercream etc so many C
    What is C
    Is it cups ??

  17. 17
    ila says:

    I love mint…. I must try everything and find parties to make these yummy treats!!!!

  18. 18
    Amanda McGuigan says:

    i want to make this for my husband but i only have two 9 inch pans. if i bought a 3rd 9 inch pan, would i have to change the recipe to accommodate the larger pans or would the recipe as is be enough?

    • 18.1
      Ben Berry says:

      Made this today for my birthday, was a great hit. Bought 3 9″ pans, weighed the batter and devided the perfect amount per pan. Wow did the 3 come out great. Frosting and filling was really rich do only thin slices need. Perfect after a meal with coffee and tea. Cheers. Now i am going to try the cookies type

  19. 19
    Amanda says:

    Do you have to refrigerate the cake once you have iced it?

  20. 20
    Sarah says:

    I’m very interested in making this cake for a couple different events this Christmas!! Could anyone tell me what size boxed cake mix they used to create the three 8″ layers? Thanks!

  21. 21
    Sarah Miller says:

    I just wanted to share with you that I will be making this cake for my birthday which is Christmas day. My mom bought me a mint chocolate cake from Walmart several years back and it has become my favorite cake but they were only selling them that one year and I haven’t had any luck finding another one. I am so beyond happy I ran across this on Facebook. I can’t wait to make it and I’m so excited about it. Thank you so much for sharing this wonderful cake so others like myself can enjoy it too.

  22. 22
    Theresa says:

    This looks delicious!! I am in the middle of making this now, making this for tomorrow. Should I refrigerate it overnight? Should I wait to do the chocolate ganache and Andes mints for topping right before serving? Thanks!

  23. 23
    Dee says:

    Nothing worked like it was supposed to and I followed the recipe exactly.

  24. 24
    Aislyn says:

    Hello all! I just had to share that I made this for my brothers birthday but instead of using the green filling we used mint chocolate ICECREAM. Just let the Icecream get soft enough to spread, line the same rounds you used for the cake (only 2) with parchment paper and pour the soft Icecream into it. Pop it back in the freezer to set and then layer, we did the chocolate frosting and ganache. It was THE BOMB

  25. 25
    Gail says:

    Chocolate and mint is my absolute favorite combination. Can’t wait to try this cake!

  26. 26
    Krystolyn C. says:

    Thanks so much for this recipe!
    I am planning to make this cake for my son’s birthday, which is on Christmas! I know he will love it!

  27. 27
    Dianne says:

    Can this cake be made a day ahead? Will the ganache hold up?

  28. 28
    Lori says:

    my mom made this for me for my 39th birthday. It was very good..but, SUPER SUPER SWEET.

  29. 29
    Carrie says:

    It’s regular mint, not peppermint that’s used in Andes and in mint chocolate desserts

  30. 30
    The Irascible Baker says:

    This recipe was absolutely incredible and came out picture perfect.

    For the layers, I made them as 3 9-in. using the recipe for “The Best Chocolate Cake {Ever}” from Add a Pinch (with parchment paper, greased and floured, about 20+ minutes baking time).

    After that, assembly was a breeze. I added all the powdered sugar and did not end up adding any milk, as spreading consistency was good and I wanted the filling to be a little firm anyway. Instead of extract, I used peppermint oil and I estimate at most about 10 drops of this (to taste). The green coloring looked pretty pale, but in the assembled cake, it was perfect.

    I kept the chocolate buttercream fairly stiff and added milk to suit me, though perhaps a little less peppermint oil to let the chocolate come through. This recipe makes a LOT of frosting.

    For the whole Andes candies surrounding the base of the cake, these were easy to press uniformly into place. 37 Andes perfectly encompassed the cake (one package = 28 candies).

    The ganache was beautiful and spread easily over the cake, and there was certainly plenty of it to go around. I sprinkled this with coarse-fine chunks of chopped Andes (to finish the other package, total of 56 candies)

    I refrigerated the cake overnight and until it was time to make the car trip out of town to the birthday party, so the cake had plenty of time to thaw. It traveled well!

    We didn’t try to slice through the candies on the outside but let the candies standardize our portions (cutting slices to be one Andes candy thick, or two candies thick, etc). This worked out very well and yielded very reasonable portions.

    Not only was this cake absolutely stunning to present, but it was one of the best received cakes I’ve ever made. This recipe was fantastic and enchanted an audience of both hardcore chocolate and mint lovers.

  31. 31
    Linda Coates says:

    I made your Andes mint cake. It was delicious. However the cake was very crumbly and I would love to figure out why. I used a Duncan hives cake mix (the old size 18.25). Was that the problem? Please help if you can. Thanks linda

  32. 32
    well says:

    You didn’t write how do you make that cake a chocolate cake. Theres no cocoa or chocolate to add in the batter.

  33. 33
    Sherece says:

    This was really yummy and easy to make! Everyone at our family event wanted the recipe! I made it with 2, 9-inch rounds so had a lot of green frosting left. Instead of making the chocolate frosting I just added a little less cocoa than the recipe called for to the green frosting and it worked great! I still had some frosting left over after frosting the whole cake. I also sprinkled some chopped Andes mints over the middle layer and have to say that’s a must! So yummy! Thank you for the recipe!

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