Thin Mint Cake

I've officially entered my 30's. Kinda cool. Kinda crazy. I had pinned this thin mint cake from i am baker months ago knowing it would be my birthday cake. I even told my husband I would make it, which I did. But he assembled and frosted it and did a beautiful job, telling me that he tried to make it blog-worthy.


A few notes about this cake. You use a boxed cake mix. You add banana and cinnamon.

Here were my initial thoughts. I could taste the banana and cinnamon because I knew it was in there. My husband, who has a very sophisticated palate, could not taste them until I had told him they were in there. The texture was very much like a boxed cake mix, just a little more moist because of the banana.


Texture aside, I really liked this cake. I go crazy for anything chocolate mint, so it is a perfect match for me. Next time I make it I'm going to make a chocolate cake from scratch and add in the peppermint extract, cinnamon, and banana. I used a different buttercream recipe than i am baker's, and thought it was good. Really easy, too.


Thin Mint Cake
from i am baker
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1 box chocolate cake mix
1 cup water
2 sticks butter (softened)
4 eggs
1/2 ripe banana, mashed
1 tbsp. cinnamon
1 tbsp. + 1/4 tsp peppermint extract
1/3 cup 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 8 in pans) and bake for 30-40 minutes or until an inserted toothpick comes out clean.


Quick Vanilla Buttercream Frosting
from Gale Gand

3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.