thin mint cake

Thin Mint Cake

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
I wanted to do a super quick post to show you how to make the Daisy Cake. I got sidetracked.


  • 1 box chocolate cake mix
  • 1 c water
  • 2 sticks butter softened
  • 4 eggs
  • 1/2 ripe banana
  • 1 tbsp. cinnamon
  • 1 tbsp. + 1/4 tsp peppermint extract
  • 1/3 c extra virgin olive oil


  • Heat oven to 325 degrees.
  • Combine all ingredients in a mixer on low for thirty seconds, then increase speed to medium and mix until just combined.
  • Pour into prepared pans (I used two 8in pans) and bake for 30-40 minutes or until an inserted toothpick comes out clean.

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I wanted to do a super quick post to show you how to make the Daisy Cake. I got sidetracked.

Big time.


See, I thought I would make the frosting slightly green so the daisy would show up better and then I thought I should make it peppermint if it was green and then I thought I should make a chocolate cake cause what goes better with peppermint then chocolate and then I found a recipe for a chocolate peppermint cake but I was missing a bunch of ingredients but then I decided to make it anyway.

Lets do that tutorial quick.


I used a 127D tip from Wilton.


Just hold it at about a 45 degree angle, then apply consistent pressure to your pastry bag and create your flower petal shape.  Try not to change the angle of the tip.


Just start in the middle then move up (applying consistent pressure) to the edge of the cake then back to the middle.

Do this all the way around the cake to get your Daisy effect.

And try to ignore the terrible pictures.. I was trying to get the shot as I was piping and it got all wobbly.  Whoops!


Using a large round tip (I used a 2A) go back in and add the yellow center.  Viola!


And now for the greatest cake I have ever made.


As I sit here I can even imagine the smell that engulfed my kitchen as I opened the oven for that first peak… its my new *happy place*.

I cannot express enough to you how scrumptious and delicious and perfect this cake tastes.

If you have ever enjoyed a thin mint you must try this.  You must.

Like, I am making you.

Except I have no way of enforcing this demand so never mind.

And please… if you have any hang ups at all about using a box cake mix… just force yourself through it.  If I can find a way to replicate this flavor from scratch believe me I will be sharing it.

The frosting is here.  Just plain ole buttercream.  A perfect compliment to this amazing cake.

Eat. Enjoy. Share.



AHHH! THE BANANA!!! I had no idea people would react so much to banana and mint. 🙂

If you do not like banana or are allergic to banana or think bananas were created by the devil, then please feel free to leave it out.

If you want to have an extra level of texture and moisture in your cake then leave it in!


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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Hi! I just found your blog, and I’m excited to make this cake! For the butter, do you use salted or unsalted? And is this still your favorite cake? Any tips you have for me, since it’s been a while since you posted this? Thank you!

  2. Oh, and do you still recommend using the buttercream frosting that is made with shortening instead of butter?

  3. Was looking for a treat for my daughter’s girl scout troop for her birthday (close to a meeting when we have treat duty!)..they’re a daisy troop…yep think this is a winner! Might have to make the icing blue and do a fondant daisy with the petal colors they earn lol

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