Mint Cheesecake Cake – Day One – Mint Chip Cake
I’m back with another big cake and this one is full of mint chips! I love minty desserts and they aren’t just for Christmas, so I made myself a big mint chip cake and an easy buttercream frosting. To dress up this easy cake, I topped it with fresh flowers from my garden.
Do you love a “naked cake”? I love how this naked cake turned out. The simplicity of the cake and frosting just can’t be beat. To decorate this cake, I put the vanilla frosting into a piping bag and cut a half inch off the end – no tip needed. Start at the edge and bring it to the center, then swirl the center to create a flower effect. You get clean edges and a pretty design, too.
You don’t need fancy decorations or complicated icing skills to make a pretty cake. Some flowers from your garden are that you need to make a big impression. I don’t spray my flowers or treat them with any pesticides so all I did was wash them off, dry them and place them on and around the cake.
I didn’t leave leave these on to eat the cake, but you can also find edible flowers, like rose petals, and serve them right along with the slice of cake.
I hope that you enjoy this cake. If you can’t find the mint chips, you can always use regular chocolate chips. It helps to toss the chips in a tablespoon of flour to prevent them from falling to the bottom. Just reserve some from the total flour needed and it’ll turn out fine.
Mint Chip Cake
For the Cake
- 3 C flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 C butter, room temperature
- 1 1/2 C sugar
- 6 eggs
- 1 1/2 tsp vanilla
- 1 C mint chips
For the Frosting
- 1/2 C butter
- 1/2 C shortening
- 4 C powdered sugar
- 2 - 4 tbsp milk
- 2 tsp vanilla
- Preheat oven to 325 degrees. Spray 2 (9-inch) cake pans with cooking spray with flour.
- Whisk together flour - minus 2 Tablespoons of the flour for the mint chips - baking powder, and salt.
- Beat the butter and sugar until light and fluffy, about 5 minutes. Add in the eggs one at at time and beat for 1 minute in between each egg on medium speed. Add the vanilla.
- Slowly add the flour mixture, and mix until just incorporated; you want this cake to stay tender and over-mixing toughens it up. Fold in mint chips by hand and fill the cake pans.
- Bake for 50 minutes and check doneness with a toothpick. Let the cakes cool in the pan for 30 minutes before turning them out on to a cooling rack to completely cool.
- Whip the butter and shortening on medium high until light and fluffy. Gradually add in half the powdered sugar and milk. Mix on medium to combine and then add the rest of the sugar and vanilla. Mix until desired frosting consistency is reached.
- Place the frosting into a piping bag and frost the cake making large petals. Pipe, layer, pie and decorate.
by Karyn Granrud