Thin Mint {Lover’s} Birthday Cake

This Thin Mint Cake recipe is for all you chocolate mint lovers out there!

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We love making birthday cakes at home, like Pink Champagne Cake, Birthday Sugar Cookie Cake, and Raspberry Ice Box Cake to name a few favorites!

I’m the type of person when I’m told to do something…..I DO IT!

Earlier this month when we were in Branson, I saw a tweet about a thin mint cake, not just any thin mint cake, but ……. “the greatest cake I have ever made….EVER”

A cake that just screamed  “If you have ever enjoyed a thin mint you must try this thin mint cake recipe.  You must.”

Ummmm, do I like thin mint? you betchya…….and so does my mom!

Friday was my mom’s birthday and she’s even a bigger fan of thin mints……..so I knew this thin mint cake would be the perfect birthday surprise!

And boy did she LOVE her thin mint cake!

Almost as much as she enjoyed all the attention she got from her granddaughters!

She said it was CRAZY good………..as in make you do crazy things……..

If you have a thin mint lover in your life, you MUST make this Thin Mint Cake for them soon!

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Thin Mint Cake Recipe and Tips

here are some of my notes:

• I baked my cake in 2 – 6″ x 3″ pans = baking time for me was about 56 mins

• I cut my 2 cakes in half with a Wilton Cake Leveler , yielding 4 layers.

• I used my favorite Duncan Hines Dark Chocolate Fudge Cake Mix (yes, can you believe it? this recipe calls for a BOX mix!)

• The frosting is Vanilla Buttercream – I tinted it light green with just a bit of gel food color in Leaf Green

• I used this recipe for the Buttercream

Happy faces all around!!

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Thin Mint Cake recipe

Yield: 1 cake
Prep Time: 5 minutes
Total Time: 5 minutes

The perfect blend of moist chocolate, peppermint and vanilla buttercream makes this Thin Mint Cake one will have them coming back for more. Perfect for the chocolate mint lovers.

Ingredients

• 1 box chocolate cake mix (I like Duncan Hines Dark Chocolate Fudge Cake Mix)
• 1 cup water
• 1 1/3 cup butter, softened
• 4 large eggs
• 1/2 ripe banana
• 1 tablespoon cinnamon
• 1 tablespoon peppermint extract
• vanilla buttercream frosting

Instructions

1. preheat oven to 325 degrees F. Grease and flour sides and bottom of cake pans.
2. Using a large mixing bowl, combine cake mix and all other ingredients. Mix on low for one minute, scrape the sides of the bowl, then mix on medium high for one minute longer. Pour cake batter in pans.
3. Bake following chart in the notes below. Cake is done when toothpick inserted in center comes out clean.
4. cool in pan(s) on wire rack for at least 15 minutes. Turn cake(s) out onto cooling rack to cool completely before frosting.
5. Frost with vanilla buttercream.

Notes

Pan size / Baking Time Guide

• 2 6" pans: 52-56 minutes
• 2 8" pans: 35-38 minutes
• 2 9" pans: 30-33 minutes
• 13 x 9-inch pan: 35-38 minutes
• Bundt pan : 45-50 minutes
• 24 Cupcakes: 19-22 minutes