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 :)

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.

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

17 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!

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