Chocolate Mint Cake Squares

Chocolate Mint Cake Squares

Sally 0

"Delicious! The combination of mint and chocolate is always a sure-fire pleaser."

Ingredients 1 d 2 h 45 m {{adjustedServings}} servings 588 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 588 kcal
  • 29%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 81.2g
  • 26%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease one 13x 9-inch baking pan.
  2. Cream 1/2 cup butter with 1 cup white sugar. Beat in the eggs one at a time, mixing after each until fully incorporated. Stir in the chocolate syrup and vanilla. Mix in the flour and salt; stir until just combined. Pour the batter into the prepared pan.
  3. Bake in the preheated oven until a tester comes out clean, about 30 minutes. Let cake cool completely before frosting.
  4. To Make Mint Layer: Combine the confectioners' sugar and 1/2 cup butter; beat with an electric mixer until smooth. Pour in the creme de menthe syrup; blend until incorporated. Spread over the top of the cooled cake.
  5. To Make The Chocolate Glaze: Melt the chocolate chips and 6 tablespoons butter together over low heat or in a microwave, stirring every 30 seconds. Let cool slightly, then spread over top of the mint layer. Chill cake for at least 3 hours or overnight. Cut into small blocks to serve. Keep cake refrigerated.
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Reviews 24

  1. 26 Ratings


This was easy and delicious. I took the advice of some other reviewers regarding the mint filler, and used about 2 tablespoons of milk, a teaspoon of peppermint extract, about 2 tablespoons of additional powdered sugar and some green food coloring instead of the creme de menthe. Turned out super. Also, for the other folks who are in a hurry like I was, my cake wasn't entirely cooled, I only chilled the mint layer for about 15 minutes before adding the chocolate and chilling for only about another 1 1/2 hours. Turned out fabulous. Thank you!


I was given this almost exact recipe from my sister-in-law several years ago. About the only difference is I use a few drops of peppermint extract in place of the creme dé menthe. I also add a couple drops of either green or red food coloring. I don't let mine chill more than about 45 mins. or the top tends to crack easily when you are trying to cut it. Also, I divide the pan into about 4 sections, saving one to eat immediately, and the other 3 are cut up and put on paper plates then in plastic freezer bags. They freeze nicely and thaw quickly when you are looking for a quick dessert or have someone drop in unexpectedly. I try to keep a couple plates in the freezer at all times.


This is a fail proof recipe. I made so many mistakes( over beating the butter till it seperated for both batter and icing) and I was amazed that the cake still turned out yummy! I used one teaspoon of mint extract and that worked great. TO salvage my cake, I placed it in the freezer and it still tasted fudgey and moist! granted the cake layer isn't the most chocolatey, the whole combination worked really well. It was like eating Andes Mint or After Eight mint cakes! A real keeper!