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!
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
Gently press in your Andes Mints to decorate the bottom!
Love Andes Mints?
Try my Grasshopper Cookies using Andes Mints!
Thin Mint Cupcakes anyone?
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!
Congrats and good luck!!
Wow, such a beautiful cake! Love that you used a classic mint candy for it as well.
This cake is gorgeous! I love mint and chocolate together. Yum!
I used just a splash of milk,because I notices that too. I just improvised.
Well this couldn’t possibly look any better!! Totally gorgeous and drool worthy!!
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!
Beautiful presentation!!
Looks gorgeous and so yummy! I love mint and chocolate together and Andes are one of my favorite cookies!
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!
This is seriously such a gorgeous gorgeous cake!
Aw, thanks Jocelyn! Can’t wait to see you in Chicago!
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!
Add as much milk as needed to make it spreadable! Depending on the heat of your house it can be very different! I’ll usually add 1 Tbsp, then add powdered sugar ad go from there. If it get’s too stiff, I’ll add more milk
I am in the same boat right now… how much did you use?
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.
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. 🙂
Thank you for leaving a comment/review! My son turns 18 tomorrow & he specifically asked for a chocolate cake with chocolate frosting & mint filling. I was going to order it from a bakery (if we could find one during lock down) then he requested that I make it. (I make & decorate wedding & bday cakes for paying customers.) He’s really depressed about his bday this year & taking it hard. So making him the best cake that he wants, is all I can do.
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!
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.
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?
Hello!
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!
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! 🙂
How many servings does this cake make??
The recipe states for oil, buttercream etc so many C
What is C
Is it cups ??
Yes “C” stands for cups.
I love mint…. I must try everything and find parties to make these yummy treats!!!!
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?
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
Do you have to refrigerate the cake once you have iced it?
Hi! Did you end up refrigerating the cake? Thanks!
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!
I use cake the recipe on the Hershey cocoa box and just divided it between 3 cake pans so they were a bit shorter. More like a torte
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.
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!
Nothing worked like it was supposed to and I followed the recipe exactly.
It was my first time making it, and it came out perfect. I added 3 tablespoons milk for mint filling. It was amazing!!!!
Thanks, Jeanine, for telling how much milk you added. I was a little confused.
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
Chocolate and mint is my absolute favorite combination. Can’t wait to try this cake!
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!
Can this cake be made a day ahead? Will the ganache hold up?
my mom made this for me for my 39th birthday. It was very good..but, SUPER SUPER SWEET.
It’s regular mint, not peppermint that’s used in Andes and in mint chocolate desserts
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.
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
You didn’t write how do you make that cake a chocolate cake. Theres no cocoa or chocolate to add in the batter.
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!
How much milk for the mint filling?
In the instructions for the Green Minty Cream Fillings it says to: “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”. Recipe doesn’t say how much milk.
It says Dd milk to the filling there is no milk quanity showing in the recipe?
Can you make this using 2 cake pans instead of three as I only have 2?
This looks so good! The cupcake version is so cute!
Thanks for sharing! Does it keep long?
cute cake!i am doing it today for my bros b day i hope is great! :3
cute cake!i am doing it today for my bros b day i hope is great!
Agree! Awesome cake! recently I tried this easy-to-cook cake https://cafemaximplaza.com/hersheys-dark-chocolate-cake/
Plz can u suggest a egg substitute bcos
I m pure veg so I can’t
This recipe was perfect! I used mint Oreos instead of Andes and it was exactly what my son was asking for his birthday cake!
Is there a cake recipe I can follow from scratch versus using a cake mix? And if I follow a cake recipe, would I still add in the other ingredients listed in the cake section or just skip to the frosting part? Thanks!
Very easy to make!!