Thin Mint Cake
Ingredients
- 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
Instructions
- 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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Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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.
EVER.
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!
Amanda, another gorgeous cake!
Adding this one to my summer ‘to do’ list; thanks for sharing!
Sounds super yummy but i dont usually do cakes…just cupcakes! I will use this recipe and see how they turn out! Thanks.
Out of curiosity, does it matter which chocolate cake mix you use? I’ve never found one that is just chocolate – it’s always butter recipe chocolate or milk chocolate, dark chocolate, chocolate fudge and German chocolate. I’m dying to try this recipe because thin mint cookies are pretty much the greatest thing ever put on earth to eat so I want to make sure I don’t mess it up by buying a cake mix that will change the flavor profile. Thanks!! This looks AMAZING!
I tried this recipe and while the cake was super moist, I could totally taste the banana. And it wasn’t just me, the group I had sampling picked it out without me telling them it was in there. So I had this yucky banana-mint cake. Don’t know how you hid the banana flavor in this recipe.
How do you get your icing so smooth? Mine always has ridges and i end up overworking it and getting a shiny mess.
I would score HUGE points with Hubby if I could make a Thin Mint cake so I’m definitely trying this one out! Shazam! I’m surprised there is a BANANA in it! But I’ll roll with it! 😉 Can’t wait!
I’m making this as cupcakes, and I didn’t have mint extract, but I had these Betty Crocker flavor gel tubes that I thought would work. It turns out they aren’t strong enough, and my cupcakes taste like really yummy banana bread with a fresh after taste. The texture is absolutely perfect.
Well, I tried this cake tonight and had a few bumps in the road! I accidentally grabbed PURE PEPPERMINT at the grocery store instead of extract! I panicked when I got home and called a bakers’ hotline (so neat!) and she talked me through just putting about a teaspoon in… I ended up putting in probably closer to a tablespoon. I reluctantly put in the banana as well after previous poor experiences with said fruit. The result was a VERY moist delicious mint-y… banana cake! Just as I thought. Oh well, it still tasted very good with buttercream frosting, I just still believe bananas overpower any batter! I hope to try this again sometime soon the right key ingredient.
I am going to try this this week!!! Thanks for sharing!!!!
I did the half-banana version of this recipe and the cake tasted delicious and made the house smell wonderful, but it was too hard to assemble. The cake was so crumbly that the crumb coat was almost entirely crumbs; even after chilling the layers overnight. And the icing recipe linked to the post did not make enough to do both a crumb coat and a top coat. I’d recommend doing 1 1/2 batches of that icing recipe (or double it if you’re adding decorations).