This chocolate mint Texas sheet cake is packed with chocolate chips, infused with mint flavor and topped with a decadent fudge ganache.
Mint Chocolate Texas Sheet Cake
If you love Texas Sheet Cake, then you’ve got to try this minty version of this classic dessert recipe!
This Mint Chocolate Texas Sheet Cake is a double-batch of chocolate cake, with chocolate chips and mint extract mixed into the batter. The flavorful cake is topped with a positively decadent fudge ganache icing, and more chocolate chips! Every bite is filled with minty, chocolate-y deliciousness!
Chocolate mint is one of my absolute favorite flavor combinations, especially around the holidays. Plus this cake is easy to make with a box cake shortcut and just a few simple ingredients.
You’re gonna want to bookmark this one for your Christmas baking list!
Ingredients
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- 2 boxes of chocolate cake mix
- 2 1/2 cups milk
- 6 large eggs
- 1 cup canola oil or vegetable oil
- 1 teaspoon mint extract
- 1 cup chocolate chips
Chocolate Ganache Frosting
- 1 cup chocolate chips
- 1/2 cup heavy whipping cream
- 1 cup mini chocolate chips, topping
Helpful Kitchen Tools
Instructions
To Prep: Preheat oven to 350 degrees F and mist a 9×13″ baking dish with non-stick cooking spray.
- Mix together the cake ingredients until well combined and pour the cake batter into the prepared pan. Bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and allow to cool.
- Add chocolate chips to a heat-safe or microwave-safe bowl. Warm the heavy whipping cream in a small saucepan over medium heat until steaming (but not boiling) and then pour over the chocolate chips. Allow to sit for a minute, then stir until the mixture is melted and smooth.
- Pour the ganache on top of the cooled cake and spread evenly. Sprinkle the mini chocolate chips on top and allow the frosting to set.
Prep Tips
- If you don’t have mint extract you can substitute with peppermint extract (see notes on this in the FAQ section below).
- Jazz up the cake and add more minty flavor by sprinkling mint baking chips or chopped Andes mints on top! You could also try mixing white chocolate chips into the batter instead of semi-sweet for more creaminess.
- To mix the cake, we used a stand mixer with paddle attachment. However, a hand-held mixer and large mixing bowl will also do the trick.
Frequently Asked Questions
Are Mint Extract and Peppermint Extract the Same Thing?
Mint extract is a combination of spearmint and peppermint essential oils, while peppermint extract is just peppermint alone. Mint extract is a more subtle flavor, with a hint of sweetness. If you need to substitute with peppermint extract, I recommend halving the amount so the peppermint is not overpowering.
Does This Cake Need to be Refrigerated?
Generally, I don’t refrigerate cakes unless they are made with cream cheese frosting. This chocolate mint sheet cake is made with a chocolate ganache frosting, which can be stored at room temperature for up to 2-3 days. If you think you might need to store it a little longer, then I recommend refrigerating, as it will last about a week in the refrigerator. Either way, you’ll want to protect the cake with plastic wrap or a lid (if your baking dish has one).
More Chocolate Mint Recipes To Try
More mint chocolate cakes, pies, and even hot cocoa!
- Crockpot Mint Hot Chocolate
- Mint Chocolate Bailey’s Cheesecake Bars
- Oreo Mint Chocolate Layer Cake
- Frozen Mint Chocolate Chip Pie
- Chocolate Mint Chip Cookies
Chocolate Mint Texas Sheet Cake Recipe (Printable Recipe Card)
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Chocolate Mint Texas Sheet Cake
Equipment
- 1 Stand mixer
- 1 9 x 13″ baking dish
- 1 Heat safe bowl
- 1 Medium Saucepan
- 1 Wire whisk
Ingredients
Cake Ingredients
- 2 boxes chocolate cake mix
- 2 1/2 cups milk
- 6 eggs
- 1 cup canola oil
- 1 teaspoon mint extract
- 1 cup chocolate chips
Chocolate Ganache Frosting
- 1 cup chocolate chips
- 1/2 cup heavy whipping cream
Garnish
- 1 cup mini chocolate chips
Instructions
- To Prep: Preheat oven to 350 degrees F and mist a 9x13" baking dish with non-stick cooking spray.
- Mix together the cake ingredients until well combined and pour the cake batter into the prepared pan. Bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and allow to cool.
- Add chocolate chips to a heat-safe bowl. Heat up the heavy whipping cream in a saucepan until steaming (but not boiling) and then pour over the chocolate chips. Allow to sit for a minute, then whisk until everything is melted and smooth.
- Pour the ganache on top of the cooled cake and spread evenly. Sprinkle the mini chocolate chips on top and allow the frosting to set.
Notes
Nutrition
Pin our Texas Mint Sheet Cake on Pinterest:
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