Mint Chocolate Bundt Cake

Happy Saint Patrick’s Day! I have been thinking about this kind of Bundt cake for a while. One of my favorite combo flavors is chocolate-mint so I decided to create this Bundt cake that will melt in your mouth!

Very easy, just follow each step so you can achieve the best “marble” effect.

This bundt has a base cake batter which you will split in 2 even parts. The chocolate part has dark cocoa powder and milk. The mint has green food gel and mint extract.

Let’s start with the recipe and if you would like to watch how I made this treat, visit me on Instagram @pastry_tales


For the mint part

3 and 1/4 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons salt

13 tablespoons unsalted butter, room temperature

4 tablespoons vegetable or canola oil

1 and 3/4 cups white granulated sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

1 and 1/2 teaspoons mint extract (not peppermint)

some drops of green gel food coloring

1 cup milk, room temperature. You can use any milk you want.

For the chocolate cake batter, you just need:

5 tablespoons dark cocoa powder

3 tablespoons milk. You can use any milk you want.

For decoration

Green candy melts chopped Andes mint chocolate


1.- Preheat oven to 350 F. Grease your Bundt cake using butter, please be sure the whole pan is well greased. Flour your pan too, get rid of any excess. Using a pastry brush will help you to spread the butter evenly and in each corner of your pan.

2.- In a small bowl, mix flour, baking powder and salt. Set aside.

3.- In a bowl with an electric mixer, beat butter for a couple of minutes. Then, add the sugar and mix for 3 minutes until light and fluffy. Add oil, mix for 1 minute. Add eggs, one by one, mixing well after each addition. Add vanilla extract, mix.

4.- Add milk and at this point you’ll see your cake batter will look weird, but that’s ok, everything will come together after adding the dry ingredients.

5.- Add dry ingredients and mix in low speed until everything is well combined. Be sure to not overmix because your cake can get dense.

6.- Divide batter in 2 bowls. If you have a scale, use it so you can get even halves. 7.- Add green color and mint extract to one bowl, mix.

8.- Add the cocoa powder and milk, mix.

9.- Now, the trick for a great marble effect is how you pour the 2 batters into your cake pan. After a couple of attempts, I finally found the best way to do it and it’s using piping bags. Get 2 piping bags and in one pour the chocolate batter and in the other one the mint batter.

10.-Make a ring at the base of your Bundt pan with the chocolate batter. On top of it, make a ring with the mint batter, continue doing this until you use all of the mint and chocolate batters. You will see that the cake batter will start to spread out as you pipe more and more.

11.- Bake for about 40-50 minute or until a toothpick inserted in the middle comes out clean.

12.- Let it cool for 30 minutes and carefully take it out from the pan. 13.- Place it on top of a cooling rack and let it cool completely. 14.- Melt candy melt in your microwave. Be sure to stir every 40 seconds so the chocolate doesn’t burn. Mix well and cool a bit. Then, drizzle this green chocolate candy melt on top of your cooled cake and before it sets sprinkle the chopped Andes mint chocolate or sprinkles. 15.- Let it set for a few minutes, slice and enjoy!