Rainbow Swirl Cake

First up is my personal favorite: my Rainbow Swirl Cake. If you’ve been here a while, then I know many of you have seen this one. It’s a couple of years old, but it continues to be one of the most popular cake designs. So many of you have recreated this cake and I’ve just loved seeing every single one!

I recently made this cake again with Kelly Clarkson on her show, Kelly Clarkson Show. And last year I had the privilege of making it with Savannah Guthrie and Jenna Bush Hager on The Today Show. Both clips will give you tutorials for making this cake, or you can find the full step-by-step picture tutorial HERE.

Lucky Charms Cake

If you’re looking for something a bit more simple, this Lucky Charms Cake is so fun and truly the easiest of the bunch. Since you’re adding Lucky Charms marshmallows over the entire cake, you really don’t have to worry too much about getting your sides totally smooth. Plus, your kids will love helping with this cake. Win-win!

Carved Rainbow Cake

Did you catch my video on Instagram for THIS CAKE? I actually did two sides because I couldn’t decide which design I liked best. The first side is this rainbow with sprinkles.

On the second side, I tried out stripes and clovers.

I think the rainbow side is my favorite, but I truly loved designing both. Do you have a favorite?

Make sure to watch the video and read THIS POST to find out all my tips for carving buttercream.

Rainbow Dot Cake

Another new one I designed this year was my Lucky Charms-inspired rainbow cake. I love that the rainbows aren’t in traditional rainbow order, but it still screams St. Patrick’s Day with the colors coordinating with our beloved Lucky Charms cereal.

You can watch the video and read more about this cake HERE.

Not done yet! More St. Patrick’s Day cake ideas are still to come!

Green Velvet Rainbow Cake with Coins

Up next, a cake with a surprise inside! This is another cake from a couple of years ago, but still a classic and one that’s sure to wow a crowd!

I piped the buttercream around this Green Velvet Cake and then used my scraper to smooth it out.

But the real star of the show isn’t what’s on the outside! It’s what’s on the inside! Using round cookie cutters, I cut holes in two layers of my cake. As I stacked the cake layers, I added gold coins in the empty space. I then continued to frost and decorate the cake, hiding the coins until we cut into it. The kids loved the surprise!

Rainbow Stripes

If you love bold and vibrant colors, this next color palette is for you! I went with very traditional rainbow colors to create this striped cake.

For all the details about making the cake layers and decorating the cake, make sure to check out THIS POST.

Green Ombre

Or, if you want more green for your St. Patrick’s Day cakes, these next few cakes are for you. First up in this bunch is my ombre cake.

When I’m making my colors for an ombre buttercream, I always start with the darkest shade first. Once I have my darkest color created, I place a bit of the dark buttercream in another bowl and add a bit of white buttercream. Once that’s mixed, I add a scoop of the lighter shade to a third bowl of white buttercream for an even lighter shade.

Check out the video demo HERE.

Four Leaf Clover Cake

My next design is made with a #2 and a #4 Wilton piping tips. You can see in the picture below that the leaves are made by simple swipes and the stem is made with a little line.

Gingham Cake

And last, but certainly not least, is my new Gingham Cake. This was such a fun cake to design and while it does take some time, it’s not a hard cake to make. Watch the video HERE and see what you think!

Alright! What do you think? Are you feeling inspired to make a St. Patrick’s Day Cake? Sure hope so and I can’t wait to see what you make! Be sure to tag me on Instagram with #cakebycourtney and @cakebycourtney so I can see all your beautiful work.

St. Patrick’s Day Flavor Inspiration

Need some more inspiration? Here are a few more cakes that have flavors and colors that you’ll love for St. Patrick’s Day.

• Grasshopper Pie Cake
• Golden Oreo Cake
• Mojito Cake
• Pistachio Chocolate Chip Cake with Hint of Lime

The post 10 Fun and Easy St. Patrick’s Day Cake Ideas first appeared on Cake by Courtney.

With St. Patrick’s Day around the corner, it’s time for another holiday-inspired cake! This one comes with a lot of flavor, but not a lot of work! In fact, this Mint Oreo Cake with Chocolate Mint Oreo Buttercream is labeled “beginner.” With just two elements to this cake (e.g. cake layers and buttercream), you’ll find whipping up this dessert is as easy as it is delicious.

Mint Flavored Cakes

I never considered myself a huge fan of mint before making cakes. However, it’s grown on me as I’ve now made a number of mint-flavored cakes. If you love mint too, definitely take a look at these cakes too:

• Grasshopper Pie Cake
• Mint Chocolate Chip Cake
• Fresh Mint Chocolate Chip Cake

Mint Oreo Cake with Chocolate Mint Oreo Buttercream

If you’ve made my Grasshopper Pie Cake, I think you’ll love this inside-out, simpler version with the same flavors but done just a little differently. In this cake, you’ll be making vanilla-based cake layers, adding some mint extract, and crushed mint Oreos. I also added a touch of green food coloring to the batter.

Ingredients You Need for this Recipe

• Cake flour
• Baking powder
• Salt
• Unsalted butter
• Sugar
• Eggs
• Mint extract
• Buttermilk
• Mint Oreos
• Food coloring, optional

How to Make Mint Oreo Cake

• To make the layers, start by whisking together the cake flour, baking powder and salt in a medium bowl.
• Set the dry ingredients to the side, and in the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together until smooth and creamy.
• With the mixer still on medium speed, add the eggs and egg whites, beating well between each addition. You’ll spend about 3 minutes mixing at this point. You want to see the batter become smooth and fluffy.
• Stir in the mint extract and then alternate adding the flour mixture with the buttermilk. Alternating these ingredients ensures they mix evenly, which will help your cake to rise evenly.
• At the end, fold in food coloring, if using, followed by the crushed Oreos.
• Evenly distribute the batter between each pan and bake for about 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

How to Make Moist Cake Layers

When making the cake layers, don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.

Chocolate Mint Oreo Buttercream

This chocolate mint Oreo buttercream is like biting into the Oreo itself, except – you’re eating buttercream! It’s wild, guys! You’ll be making my classic chocolate buttercream and then adding some mint extract and crushed Oreos.

Ingredients You Need for this Buttercream

• Unsalted butter
• Powdered sugar
• Mint extract
• Heavy whipping cream
• Dark chocolate chips
• Mint Oreos
• Salt

NOTE: Adding the crushed Oreos creates a more “rough” looking texture, but it also amplifies the flavor which always wins for me.

How to Make Buttercream Frosting

To get this delicious buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.

IMPORTANT For chocolate buttercream specifically, remember to heat the cream and chocolate together first. You’ll then stir the mixture until it becomes a smooth ganache. Once the ganache has cooled slightly, you’ll add the mixture to the butter and continue making the buttercream according to the instructions.

Can’t wait to see you recreate this Mint Oreo Cake with Chocolate Mint Oreo Buttercream for St. Patrick’s Day or your next cake day!

Similar Recipes You’ll Love

• Ding Dong Cake
• Fresh Mint Chocolate Chip Cake
• Super Easy Mint Andes Double Chocolate Cookies
• The Best Ever Cookies and Cream Cake with Oreo Buttercream
• Grasshopper Pie Cake

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Mint Oreo Cake with Chocolate Mint Oreo Buttercream

Tender vanilla based mint Oreo cake layers with chocolate mint Oreo buttercream.

Course Dessert

Cuisine Cake

Keyword Mint Oreo, Mint Oreo Buttercream, Mint Oreo Cake, Oreo Buttercream

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 3 whole eggs, room temperature
• 3 eggs whites, room temperature
• 1 teaspoon (4.2 g) mint extract
• 1 1/4 cups (275 g) buttermilk, room temperature
• 12 Mint Oreos, crushed

FOR THE BUTTERCREAM

• 8 oz. (150 g) dark chocolate chips
• 1/4 cup (57.75 g) heavy whipping cream
• 2 cups (452 g) unsalted butter, slightly cold
• 5 cups (625 g) powdered sugar, measured and then sifted
• 1 teaspoon (4.2 g) mint extract
• Pinch of salt
• 4-6 Mint Oreos, crushed finely
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with non-stick spray, line the bottom with parchment paper, and spray again. Set aside.
• In a medium size bowl, whisk together the cake flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar on medium-high until fluffy and smooth, about 3 to 5 minutes.
• Add the eggs and egg whites, one at a time to the bowl and beat on medium until well incorporated. Stir in the mint extract.
• Turn the mixer on low and add 1/3 of the flour mixture to the butter mixture and mix until fully incorporated. Then add half of the buttermilk, followed by another 1/3 of the flour mixture, the second half of the buttermilk and lastly, add the remaining flour mixture and mix until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds.
• Stir in the food coloring, if using, followed by the crushed Oreos.
• Evenly distribute the cake batter among the three pans and bake for 25-30 minutes or until a toothpick inserted into the middle of the cakes comes out clean or with just a few crumbs. Make sure not to over bake.
• Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks.
• Once completely cooled, wrap in plastic wrap and place in the freezer or refrigerator to chill before frosting.

FOR THE BUTTERCREAM

• In a microwave safe bowl, heat the cream and then pour it over the chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
• In a bowl fitted with a paddle attachment, beat the butter on medium-high until light and fluffy.
• Turn the mixer to medium-low and gradually add the melted chocolate ganache. Stop the mixer and scrape down the sides of the bowl. Beat again for about one minute.
• With the mixer on low speed, gradually add the powdered sugar, mint extract, and salt.
• Increase the speed to medium-high and beat for another 2-3 minutes, until light and fluffy.
• Stir in the Oreo crumbs.

ASSEMBLY

• After leveling each cake layer (if needed), place the first cake layer (top side up) on a cake board that has a little frosting on it (which acts like glue to hold the cake in place).
• Spread about 1 cup of the frosting over the cake layer. Place the second cake layer on top and add another cup of frosting. Make sure to get eye level with the cake to check that your frosting is spread evenly across each cake layer. 
• When you get the final cake layer, place it top side down on the second layer of frosting. Spread a thin coat of frosting around the entire cake to lock in the crumbs. Freeze the cake for 10 minutes to set the crumb coat.
• Continue to frost and decorate the cake with the remaining frosting.

The post Mint Oreo Cake with Chocolate Mint Oreo Buttercream first appeared on Cake by Courtney.

Shamrock Shake Bundt Cake

In need of an easy recipe for your St. Patrick’s Day celebrations? I’ve got you covered! This Shamrock Shake Bundt Cake is not just delicious and cute, it’s a breeze to make. Plus, you’ll love how simple the decorating is!

The cake itself is a light and fluffy white cake with a couple teaspoons of mint extract. I added a couple drops of green food coloring too!

Ingredients You’ll Need for this Recipe

• Cake flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Mint extract
• Vanilla extract
• Sour cream
• Buttermilk
• Green food coloring, optional

How to Make Moist Cake Layers from Scratch

When making the cake layers, don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans. For this bundt cake, I used THIS 10-cup bundt pan.
• Spray the bundt pan with nonstick spray and dust well with flour
• Use room temperature wet ingredients.
• When mixing the butter, sugar, and eggs, be sure to mix until completely smooth, light in color and fluffy in texture.
• Don’t overmix your cake batter once you add the dry ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Vanilla Buttercream

I love this vanilla buttercream for just about every cake. It’s light and fluffy and compliments so many flavors.

Ingredients You’ll Need for this Recipe

• Unsalted butter
• Powdered sugar
• Heavy whipping cream
• Vanilla extract
• Salt

TOOLS: To pipe the buttercream on the cake, you’ll want a silicone piping bag and a round piping tip.

How to Make the Best Buttercream Frosting

To get this delicious buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.

Other Mint Cakes You’ll Love

• Grasshopper Pie Cake
• Mint Chocolate Chip Cake
• Fresh Mint Chocolate Chip Cake
• Mint Oreo Cake

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Shamrock Shake Bundt Cake

Tender and moist mint bundt cake with vanilla buttercream.

Course Dessert

Cuisine Cake

Keyword Bundt Cake, Mint Cake, Shamrock Shake Bundt Cake, Shamrock Shake Cake, Vanilla Buttercream

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 1 tbsp (10 g) baking powder
• 1 tsp (5 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 1 3/4 cups (350 g) granulated sugar
• 3 eggs, at room temperature
• 2 egg whites, at room temperature
• 2 tsp. (8.4 g) mint extract
• 1 tsp (4.2 g) vanilla extract
• 1 cup (240 g) buttermilk, at room temperature
• 3/4 cup (180 g) sour cream, at room temperature
• green food coloring, optional

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (725 g) powdered sugar, measured and then sifted
• 1/4 cup (57.75 g) heavy whipping cream
• 1 tsp (4.2 g) vanilla extract
• pinch of salt

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray your bundt pan (I use this one) with nonstick spray, coat with flour and set aside.
• In a medium size mixing bowl, combine the flour, baking powder, and salt. Whisk to combine. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and the sugar together on medium speed for about 2 to 3 minutes.
• Add the eggs and egg whites, in three additions, making sure to mix well between each addition and scraping down the sides of the bowl. Stir in the extracts.
• With the mixer on low speed alternately add the flour mixture and the buttermilk to the butter mixture, starting and finishing with the flour mixture. Mix until combined.
• Fold in the sour cream and food coloring.
• Pour the batter into your prepared bundt pan. Bake for about 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let the cake cool completely in the bundt pan before inverting onto a wire rack. Trying to remove the cake from the pan too quickly is usually what causes the cake to stick and fall apart. I left my cake in the pan for an hour before flipping it.

FOR THE BUTTERCREAM

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on its own for a few minutes. The butter will get lighter in color and fluffier in texture.
• With the mixer on low speed, gradually add the powdered sugar, followed by the cream, vanilla and salt.
• Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes, until it's nearly white in color and fluffy in texture.

The post Easy and Delicious Green Shamrock Shake Bundt Cake first appeared on Cake by Courtney.

Blackberry Lime Italian Soda Cake

This isn’t just any ol’ blackberry and lime cake! This Blackberry Lime Italian Soda Cake is something real special thanks to the blackberry lime compote and whipped cream filling. When you take your first bite, I know you’ll agree that adding a couple extra elements like these to the cake definitely give it that Italian soda vibe and take this cake to the next level!

We have my friend Abi Ayres to thank for the idea. A few weeks ago she posted a recipe for a blackberry lime Italian soda that made my mouth water! The flavors sounded amazing and you know I loved the idea of turning this springtime drink into a cake!

Blackberry Lime Cake

I love how light and fluffy these cake layers are. You’ll get a hint of lime from the lime zest, but it’s the texture I know you’ll love. It’s a tender and delicate crumb, that creates the perfect base for the more powerful blackberry lime compote and buttercream.

For the cake layers, you’ll want to have the following ingredients on-hand:

• Cake flour
• Baking powder
• Salt
• Limes
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Buttermilk

How to Make a Moist Cake from Scratch

Don’t forget to follow my go-to tips for getting moist cakes that rise well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Make sure to beat the butter, sugar, oil and eggs really well. The mixture should be smooth in texture and nearly doubled in volume when you’re done mixing. THIS ONE IS IMPORTANT!
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients. Not cold at all.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. REMEMBER: the cake continues to bake for a few minutes while it cools in the pan.

How to Make Blackberry Lime Compote

The blackberry lime compote is super simple. You’ll be using fresh or frozen blackberries, granulated sugar, cornstarch, and lime zest. The goal is to simmer the mixture long enough that it thickens. You’ll know you’re at a good spot when the mixture coats a spoon well.

Can I make this ahead of time?

For sure! I actually prefer to make this ahead of time so the compote can cool and thicken a tad more.

How to Make the Best Buttercream Frosting

To get a light and fluffy homemade buttercream frosting, make sure you follow my tips over at: HOW TO MAKE THE BEST BUTTERCREAM

These steps are written up for my vanilla buttercream, but are supposed to be applied to any of my buttercream recipes.

• Sift your powdered sugar
• Use slightly cold butter – to soften the butter, turn your mixer to medium-high and beat the butter on it’s own for a few minutes
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step.

How to Stabilize Whipped Cream to Fill a Cake

My favorite way to stabilize whipped cream is to add a tablespoon of E-Z Gel to the cream, powdered sugar, and vanilla as I start beating the mixture. It is SO easy!

You can also use gelatin, but just know it’s a little trickier to master. Liz Marek from Sugar Geek Show has a great video tutorial if you want to go this route.

Is this whipped cream stable enough to hold cake layers?

Yes, this buttercream is stable enough to use between cake layers. I still pipe a rim of buttercream around the edge of the cake to ensure stability.

Can I decorate the cake with whipped cream?

I wouldn’t recommend it. It definitely won’t be as smooth and easy to work with as buttercream.

Other Fruit-Filled Cakes You’ll Love

• Peach Crisp Cake
• Lemon Pistachio Cake
• Strawberry Lemonade Cake
• Lemon Bar Cake
• Blueberry Delight Cake
• Lemon Poppy Seed Cake

More Lime-Inspired Cakes to Try

• Moist and Delicious Mojito Cake
• 3 Delicious Ways to Use Lime Curd
• Top 3 Cakes Using Lime Curd
• The Perfect Coconut Key Lime Pie Cake
• How to Make an Easy Fruit Compote

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Blackberry Lime Italian Soda Cake

Light and fluffy lime cake layers with whipped cream filling, blackberry lime compote and blackberry lime buttercream.

Course Dessert

Cuisine Cake

Keyword blackberry, blackberry buttercream, lime, vanilla, Vanilla CAke

Prep Time 1 hour hour

Cook Time 18 minutes minutes

Total Time 1 hour hour 48 minutes minutes

Author Courtney Rich

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 1 tablespoon (14 g) baking powder
• 1 tablespoon lime zest
• 3/4 teaspoon (4 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 1 3/4 cups (350 g) granulated sugar
• 6 egg whites, at room temperature
• 1 1/4 cup (240 g) buttermilk, at room temperature
• 1/4 cup fresh lime juice

FOR THE COMPOTE

• 3 cups (360 g) blackberries
• 1/2 cup (100 g) granulated sugar
• 1 tablespoon (8.12 g) cornstarch sifted
• zest of one lime

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly chilled
• 6 cups (750 g) powdered sugar, measured and then sifted
• 1/2 cup (115 g) strained blackberry compote, to remove any seeds
• 3 tablespoons (43.3 g) heavy whipping cream
• 1 teaspoon (4.2 g) vanilla extract
• pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

For the Whipped Cream

• 1 cup (240 g) heavy whipping cream, cold
• 1/2 cup (62.5 g) powdered sugar, sifted
• 1/2 teaspoon (2.1 g) vanilla extract
• 1 tablespoon E-Z Gel

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick spray. Line the bottom of each pan with parchment paper, then spray the pans again.
• Combine the flour, baking powder, lime zest, and salt into a medium mixing bowl and whisk to combine. Set aside.
• In the bowl of an electric mixer, combine the butter and the sugar. Beat until light and fluffy, about 3 to 5 minutes.
• Gradually add the egg whites, making sure to mix well between each addition, being sure to scrape down the sides and bottom of the bowl as you go along. Once all of the egg whites are added, mix for an additional 3 minutes, until the mixture is lighter in color and smooth in texture. You'll also notice the volume increases.
• While the butter, sugar, and eggs mix, stir together the buttermilk and lime juice.
• Turn the mixer to low speed. Alternately add the flour mixture and the buttermilk mixture, starting and ending with the flour mixture. Stir just until combined.
• Divide the pans evenly between the three cake pans, about 16 ounces in each pan. Bake the layers for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Allow layers to cool in the pans for about 15 minutes before inverting them onto cooling racks to cool completely.

  Wrap in plastic wrap and chill until ready to use. If you need to level the cake layers, be sure to do that BEFORE you freeze them.

FOR THE COMPOTE

• Combine the blackberries, lime zest, and sugar in a medium saucepan over medium heat. Stir the mixture while bringing it to a boil and occasionally breaking up the berries to release their juices.
• Add the cornstarch.
• Let simmer for about 10 minutes until the mixture is reduced by half. (We're trying to reduce the amount of water and thicken the mixture.)
• If needed, to remove any larger pieces of blackberries, you can puree the compote in a food processor or blender. Just be sure to let it cool a bit before you do.
• Strain 1/2 cup of the mixture and reserve for frosting. Refrigerate the strained blackberry mixture and the remaining compote for at least 4 hours before using. 

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium speed for about 3 minutes, until the mixture is light and fluffy.
• With the mixer on low speed, slowly add the powdered sugar, followed by the strained blackberry compote, heavy cream, vanilla extract, and pinch of salt.
• Continue to beat the frosting on medium-high speed for an additional 5 minutes.    
• Before frosting your cake, mix the frosting by hand with a wooden spoon to push out the air pockets. This will also help the frosting pull back together if it looks separated from adding the blackberry juices.

For the Whipped Cream

• Combine the heavy whipping cream, E-Z Gel, powdered sugar, and vanilla in a chilled stainless steel bowl. Beat the mixture with the whisk attachment until stiff peaks are formed. Refrigerate until ready to use.

ASSEMBLY

• Spread a dollop of frosting on a cake board or cake plate to hold the first cake layer in place.
• Place the first cake layer, top side up, on the cake board and pipe a rim of blackberry frosting around the edges to act as a barrier to the compote. Spread half of the whipped cream over the cake layer, followed by about 1/3 cup of the blackberry compote.
• Top with the next cake layer and repeat step 2.
• Place the final cake layer top side down. Apply a thin layer of buttercream around the entire cake to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the crumb coat.
• Continue frosting your cake, making sure to stir the buttercream with a wooden spoon to push out any air pockets.

The post Light and Fluffy Blackberry Lime Italian Soda Cake first appeared on Cake by Courtney.

Lemon Pistachio Cake

I’m so excited for you to try this cake! I haven’t stopped thinking about it since my first bite of scraps. And we can all thank my mom for the idea for this cake. She called me a couple weeks ago raving about lemon gelato paired with pistachio gelato and said, “you just have to put these flavors into a cake!”

Of course, as the obedient child that I am, I did just that!

What’s In Lemon Pistachio Cake?

To be honest, this cake isn’t the fastest to whip up. There are four different elements in this cake, but each one makes the cake that much more special and memorable.

• Lemon pistachio cake layers – the cake layers are tender and flavorful, thanks to finely ground pistachios, lemon zest, and lemon juice. These layers also have a full cup of buttermilk in them to help create and retain moisture.
• Lemon curd – this thin layer of lemon curd adds just the right pop of tartness to the cake.
• Pistachio cream filling – the pistachio cream filling is made by making a pistachio paste, adding the paste to a white chocolate ganache to create a mousse, and then adding the mousse to freshly whipped cream.
• Lemon pistachio cream cheese buttercream – to top this cake off, I’ve paired my cream cheese buttercream with a hint of lemon and very, very finely ground pistachios for a frosting that not only enhances the flavors, but also provides great balance to the cake.

Can I simplify this cake?

Yes! You can absolutely simplify this four-layer lemon pistachio cake. The cake layers and buttercream are filled with pistachio and lemon, so if you don’t have a lot of time or you simply don’t want the extra work – you can easily skip the fillings and still create a delicious cake!

Can I make this cake as a 9-inch by 13-inch sheet pan cake?

For sure! In fact, you can turn any of my cakes into 9-inch by 13-inch cakes, or even bundt cakes and cupcakes. The only thing that really changes is the bake time:

• 9″ x 13″ – you’ll generally increase the bake time by about 10 to 15 minutes
• Bundt pan – a bundt cake bakes almost twice as long as the layers. Plan for 50 to 60 minutes, in most cases
• Cupcakes – for cupcakes, you’ll want to decrease the bake by 5 to 10 minutes

Remember, each recipe is a little different, so bake times will vary. The best way to know your cake is done is to insert a toothpick in the center of the cake. When you take that toothpick out, it should have a few moist crumbs on it.

How to Make Lemon Curd

If you haven’t made homemade lemon curd before, you’re in for a treat! Not only is it incredibly delicious, it’s actually quite easy to make. I have detailed instructions in my cookbook, as well as on my blog post for my Lemon Bar Cake.

Tips for the lemon curd:

• Make the lemon curd a few days in advance.
• DO NOT put too much curd in between the layers so it doesn’t lose stability. Instead, use only about ¼ to ⅓ cup curd in the cake and serve extra on the side of each slice.

Other Cake Recipes You’ll Love

• Lemon Blueberry Cake
• Strawberry Lemonade Cake
• Lemon Oreo Cake
• Coconut Lemon Raspberry Cake
• Pistachio Chocolate Chip Cake with a Hint of Lime

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Lemon Pistachio Cake

Lemon pistachio cake layers with lemon curd filling, pistachio cream filling, and lemon pistachio cream cheese buttercream.

Course Dessert

Cuisine Cake

Keyword Advanced, Lemon, Lemon curd, Lemon Pistachio, Lemon Pistachio Cake, Pistachio, Pistachio Cake

Ingredients

FOR THE PISTACHIO LEMON CAKE

• 3 cups (345 g) cake flour
• 3/4 cup (115 g) finely ground pistachios
• 1 tablespoon (10 g) baking powder
• 1 tablespoon (9 g) lemon zest
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 1 3/4 cup (350 g) granulated sugar
• 5 egg whites, at room temperature
• 1 cup (240 g) buttermilk, at room temperature
• 1/4 cup freshly squeezed lemon juice

FOR THE LEMON CURD

• 1/2 cup (100 g) granulated sugar
• 1/2 tablespoon (4.5 g) grated lemon zest
• 1/4 cup lemon juice, 1 to 2 large lemons
• 1 large eggs
• 2 egg yolks
• 2 tablespoons (28.25 g) cold unsalted butter, cut into small pieces

For the Pistachio Cream Filling

• 1 cup (150 g) shelled unsalted pistachios
• 3/4 cup (180 g) whole milk
• 2 tablespoons (28.25 g) unsalted butter
• 4 ounces white chocolate chips
• 1 tablespoon (12.50 g) granulated sugar
• 1 cup (240 g) heavy whipping cream

FOR THE PISTACHIO LEMON CREAM CHEESE BUTTERCREAM

• 1 1/2 cups (339 g) unsalted butter, room temperature
• 6 ounces cream cheese
• 6 cups (750 g) powdered sugar, measured then sifted
• 1/4 cup (40 g) finely ground pistachios, this takes about 1/2 cup ground up pistachios that have been sifted through a mesh sieve.
• 2 tablespoons (16.2 g) heavy whipping cream
• 1/2 tablespoon (4.5 g) lemon zest
• 1 tablespoon lemon juice
• Pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch. However, because it is a cream cheese buttercream, I don’t recommend using it for piping.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray two 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium size bowl, whisk together the cake flour, pistachios, baking powder, lemon zest, and salt. Set aside.
• In a bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed for 3 to 5 minutes, until the texture is lighter in color and smooth in texture.
• With the mixer on medium speed, gradually add the egg whites. Make sure to scrape down the sides and bottom of the bowl between additions. When all of the egg whites are added, turn your mixer to medium-high speed and beat the batter for an additional 2 to 3 minutes. At this point, the texture should be smooth and the mixture should have nearly doubled in volume.
• As the batter mixes, combine the buttermilk and lemon juice.
• With the mixer on low speed on low speed, alternately add the dry ingredients and the buttermilk mixture to the butter mixture, starting and ending with the dry ingredients. Scrape down the sides and bottom of the bowl to ensure all the batter has been incorporated. Stir for an additional 30 seconds.
• Divide batter evenly in the two pans, about 25 to 26 ounces of batter in each 8-inch pan.
• Bake the cakes until a toothpick comes out with a few crumbs inserted into the center, about 35 minutes. Let cool on wire racks for 10 minutes before inverting them onto cooling racks to cool completely.
• Once the layers are cooled completely, carefully divide the cake layers in half horizontally, creating two thin layers from each cake.

FOR THE LEMON CURD

• Whisk the sugar, lemon zest, and lemon juice in a medium saucepan. Whisk in the whole eggs and yolks in a small bowl and then whisk them into the lemon mixture.
• Cook the mixture over medium-low heat, whisking constantly, until it’s thick like pudding, about 6 to 8 minutes. Remove from the heat and whisk in the butter, a few pieces at a time until incorporated.
• Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.

For the Pistachio Cream Filling

• In a medium size saucepan, heat about 2 cups of water to a soft boil and add the shelled pistachios. Boil the pistachios for about 3 minutes, drain the pistachios and spread on a clean kitchen towel.
• Fold the towel over and rub the pistachios in the towel to loosen the skins. Discard as much of the skins as you can. I know it’s tedious, so it doesn’t have to be perfect.
• Combine the pistachios, 1/4 cup of the milk and the sugar in a food processor. Pulse until the ingredients create a smooth paste.
• In a medium saucepan, combine the remaining milk, butter and white chocolate chips. Heat on low, stirring occasionally, until the chocolate is melted.
• In a high powdered blender, combine the pistachio paste and white chocolate mixer. Blend until smooth and creamy. If you need to adjust the consistency, you can add a couple splashes of milk.
• Let the pistachio mousse reach room temperature before folding in the heavy whipping cream.
• For the heavy whipping cream: In a stainless steel bowl, beat the heavy whipping cream with the whisk attachment until stiff peaks form.
• Fold the whipped cream into the pistachio mousse.

FOR THE BUTTERCREAM

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese for about one minute.
• With the mixer on low speed, gradually add the sifted powdered sugar, followed by the pistachios, lemon zest, lemon juice, heavy whipping cream and pinch of salt.
• Turn the mixer on medium-high speed and beat for about 3 to 5 minutes, until light and fluffy.
• Remove the bowl from the mixer and mix the frosting by hand with a wooden spoon to push out any air bubbles.

For the Assembly

• Reminder, each of the two 8-inch cake layers should be divided in half, horizontally, giving you FOUR thin cake layers.
• Place the first cake layer, top side up, in the center of a cake board or cake stand.
• Spread about 1 cup of the pistachio cream filling over the cake layer, making sure to get eye level with the cake to ensure the filling is spread evenly.
• Place the second cake layer on top of the cream filling. Spread about 1/2 cup of the buttercream over the cake. Pipe a rim of buttercream around the edge of the cake.
• Fill the center with about 1/4-1/3 cup lemon curd, reserving leftover curd to use on top of the cake or to serve with each slice of cake.
• Place the third cake layer on top of the lemon curd and spread another cup of pistachio cream filling over the cake.
• Top with the final cake layer, top side down.
• Apply a thin layer of buttercream around the entire cake to create a crumb coat. Freeze the cake for about 10 to 15 minutes to set the crumb coat and lock the crumbs in place.
• Continue frosting the cake with the remaining buttercream and top with pistachios, lemons, and/or extra lemon curd.

The post Lemon Pistachio Cake with Pistachio Cream Filling first appeared on Cake by Courtney.

Coconut Key Lime Pie Cake

Resharing my Coconut Key Lime Pie Cake as green is in the air with St. Patrick’s Day around the corner and this pop of green from the lime curd is just so fun!

The idea for this cake originally came from my stepdad. He is the biggest fan of key lime pie. For months and months he begged me to do a key lime cake, but I keep putting it at the bottom of my cake list because the flavor didn’t really speak to me (probably because it’s a pie flavor and pie isn’t really my cup of tea, as you know).

But as I started to think about this flavor, I realized the reason I was hesitating to make this particular cake was because I couldn’t figure out what I wanted in it.

I was later at Porcupine Grill in Salt Lake with my mom and stepdad, and per usual, Garry ordered the key lime pie for dessert. I took a bite to see if his love of the dessert had rubbed off on me at all. And while I didn’t suddenly love key lime pie, this bite did turn a light bulb on in my head!

The cake itself didn’t need to be lime flavored like I was originally stuck on. This cake just needed a lime element to it. Something with a real lime flavor like you get from the custard in the pie. It also occurred to me that I definitely needed a graham cracker crust. The one element of the pie I decided not to throw into the cake was the meringue topping. It’s too airy and flavorless for a cake, in my opinion.

So without the meringue element, I started to brainstorm other flavor combinations and quickly settled on coconut as the companion to the key lime. With coconut and graham cracker crust in the mix, I was ready to make this cake.

Graham Cracker Crust or Crumbs (Updated)

The graham cracker crust is the same one I use for my Ultimate S’mores Cake and bakes beautifully with the moist and tender coconut cream cake on top.

UPDATE: However, I know that it can be difficult to cut through the crust on the bottom of the cake, so I’ve updated the recipe to include the option of making graham cracker crumbs to use between cake layers instead. The option for the graham cracker crust is still there. I just wanted to make sure you had options.

Buttercream

I also did a coconut buttercream that I flavored with coconut emulsion for a soft, creamy coconut flavor. The tart key lime curd in between each layer provides a nice balance to all the sweetness in the buttercream and cake. I also decided to throw in some toasted coconut – simply because I love different textures in my cake.

Just take a look at all those scrumptious layers! (This is a look at the old version with the graham cracker crust).

After finishing the cake, I was excited to get my hands on the scraps and create a sample piece for myself. I’ll be honest, I was hoping to at least like it, but didn’t expect to love it… but you guys, I seriously died over this cake! I couldn’t stop eating it and literally danced around my kitchen I was so excited about this cake!

Assembly Tips

Stacking and Crumb Coat

Final Coat

The cake layers are moist, the curd is subtly tart, the buttercream is incredibly silky, and the graham cracker crust and toasted coconut are the perfect accents to this pie turned cake!

Enjoy!

Print

Coconut Key Lime Pie Cake

Layers of toasted graham cracker, coconut lime cake, coconut buttercream, key lime curd and toasted coconut.

Course Dessert

Cuisine Cake

Keyword Coconut, Coconut Buttercream, Coconut Cake, Graham Cracker Crumble, Key Lime Pie, Lime Curd

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Inactive Time 1 hour hour

Total Time 2 hours hours 45 minutes minutes

Author Courtney Rich

Ingredients

FOR THE LIME CURD

• 1 cup (200 g) granulated sugar
• 1/2 cup (120 g) fresh lime juice (about 4 large limes)
• 4 teaspoons (7.2 g) lime zest
• 3 whole eggs at room temperature
• 3 egg yolks at room temperature
• 2 teaspoons (8 g) LorAnn key lime flavor
• 4 tablespoons (56 g) unsalted butter, cold, cut into cubes
• Green food gel optional

FOR THE GRAHAM CRACKER CRUST/CRUMBLE (See instructions to make either option)

• 1 1/2 cups (180 g) graham cracker crumbs, about 12 rectangular crackers (this is best done in a food processor or blender, but can be done by placing the graham crackers in a zip-lock bag and rolling over the crackers with a rolling pin)
• 1/2 cup (113 g) unsalted butter, melted
• 1/4 cup (50 g) granulated sugar
• 1/4 (1.5 g) teaspoon salt

FOR THE COCONUT LIME CAKE

• 3 cups (345 g) cake flour
• 1 tablespoon (10 g) baking powder
• 1 teaspoon (5.6 g) salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 1/2 cups (350 g) granulated sugar
• 8 large egg whites, room temperature
• 1 tablespoon (16 g) coconut emulsion
• 1 teaspoon (4.2 g) vanilla extract
• 2 teaspoons (11.2g) lime zest
• 1 cup (231 g) canned coconut milk, mix the cream and the liquid really well.

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly chilled
• 1/4 cup (60 g) cream of coconut
• 6 cups (750 g) powdered sugar, measured then sifted
• 4 teaspoons (16.8 g) coconut emulsion
• Pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

FOR THE COCONUT

• 1 1/2 cups (150 g) sweetened shredded coconut

Instructions

FOR THE CURD

• In a small sauce pan, combine the sugar, lime juice, and lime zest over medium heat. Stir until the sugar is dissolved. Add the key lime extract, egg yolks and whole eggs, stirring while you add them. Continue to stir while the mixture cooks for about 5 to 6 minutes. The mixture will thicken during this time. Remove it from the heat and add the butter. Stir until smooth.
• Run the curd through a fine mesh sieve. Once cooled, place plastic wrap directly on top of the curd and refrigerate for at least 4 hours.

FOR THE GRAHAM CRACKER CRUST

• Preheat your oven to 375 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
• In a medium sized bowl combine the graham cracker crumbs, melted butter and sugar. Stir until all the graham cracker crumbs are damped by the melted butter.
• Divide evenly between the three pans and press down firmly with your hand or the back of a spoon.
• Bake for 8-10 minutes, until golden brown. Let cool while you make the coconut lime cake.
• OR

FOR THE GRAHAM CRACKER CRUMBLE

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium sized bowl combine the graham cracker crumbs, melted butter and sugar. Stir until all the graham cracker crumbs are damped by the melted butter.
• Evenly spread the crumbs on the baking sheet, leaving some larger chunks in the mix.
• Bake for 8-10 minutes, until golden brown. Let cool while you make the coconut lime cake.

FOR THE CAKE

• Preheat your oven to 325 degrees F.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and the sugar together on medium speed for two minutes.
• Gradually add the egg whites, making sure to scrape down the sides and the bottom of the bowl between additions. Mix on medium-high for 2 minutes after all the eggs are added.
• Add the coconut emulsion and vanilla extract.
• In a medium size mixing bowl, whisk the cake flour, baking powder, lime zest and salt.
• Turn the mixer on low speed and alternately add the flour mixture and the coconut cream, starting and ending with the flour mixture. Mix until combined.
• Evenly distribute the batter over the graham cracker layers (if making with a crust), or pour into prepared pans with no crust, in the three pans and level with an offset spatula.
• Bake for about 23-25 minutes, or until the tops are slightly golden brown and the edges of the cake start to pull away from the sides of the pan. Don’t turn off your oven.
• Let cool in pans for 10 minutes and then invert onto cooling racks to cool completely.

FOR THE COCONUT

• Line a baking sheet with parchment paper and evenly spread the shredded coconut across the pan in one layer.
• Toast the coconut in the oven for about 10 minutes, checking and stirring every 2 to 3 minutes, until the coconut is golden brown all over.
• Let cool completely before use.

FOR THE BUTTERCREAM

• In a stand mixer fitted with a paddle attachment, combine the butter and coconut cream. Beat on medium-high speed for 1 to 2 minutes, until light and fluffy.
• With the mixer on low speed, gradually add the sifted powdered sugar, followed by the extracts and salt.
• Turn the mixer to medium speed and beat the frosting until it is light and fluffy, about 2 to 3 minutes.
• Before frosting your cake, make sure to mix the frosting by hand with a wooden spoon to push out the air pockets. 

ASSEMBLY

• Level each cake layer with a knife or cake leveler.
• Place your first cake layer, right-side up, on a cake plate or cake board. Cover the cake layer with frosting, allowing some of the frosting to go over the edge of the cake, and then pipe a rim around the cake to act as a barrier to the lime curd.
• Pour and spread about 3 to 4 tablespoons of lime curd. Cover with toasted coconut (and the graham cracker crumbs IF YOU DID NOT bake the graham cracker on the bottom of the cake). 
• Repeat step 2 and 3 for the second layer, and then place the final cake layer on top, top side up as well. Frost the entire cake with a thin coat of frosting to lock in the crumbs. Freeze the crumb coat for 10 minutes. 
• After the crumb coat is chilled, continue frosting the cake and decorate with toasted coconut and lime zest. 

The post The Perfect Coconut Key Lime Pie Cake first appeared on Cake by Courtney.

What is Grasshopper Pie?

Grasshopper pie is a delicious dessert that combines the refreshing flavors of mint and chocolate in a light and creamy filling, all nestled within a crisp chocolate cookie crust. This simple dessert originated in the United States in the mid-20th century, this dessert has become a beloved classic. The filling is typically made with a mixture of marshmallow creme, whipped cream, and mint extract, giving it a smooth and airy texture with a hint of minty freshness.

Once assembled, the pie is chilled until set, then garnished with chocolate shavings or a drizzle of chocolate sauce for a decadent finish. I made my own, simplified version of a Grasshopper Pie, so be sure to check out THIS recipe too.

Grasshopper Pie Cake

This classic dessert inspired my Grasshopper Pie Cake. I tried to take all the flavor and texture elements of the pie and incorporate them into the cake.

Grasshopper Pie Cake Layers

Inside this cake, you’ll find mint chocolate cookie layers under each of the mint chocolate cake layers, just like the pie has a chocolate cookie crust. You also get a somewhat sour and tart filling that’s made up of cream cheese, whipped cream and mint Oreos. It’s a nice contrast to the bittersweet chocolate.

Is the mint flavor too strong?

You’ll notice there’s mint in each of the elements in this cake, but the flavor isn’t overwhelming at all. In fact, it’s actually pretty subtle throughout the cake and is complimented nicely by all the other flavors. 

If you don’t want to use mint Oreos, you can sub them for Thin Mints or the Keebler Grasshopper Mint and Fudge Cookies. All of them will be equally amazing in this cake. 

Cookies and Cream Filling

This filling is so delicious. I have no doubt it will be your favorite part of the cake! Once you whip the heavy whipping cream, you’ll fold it into a cream cheese and powdered sugar mixture, along with the Oreo pieces.  I’m not sure how I didn’t devour it all before actually making my cake… because I was certainly trying!

NOTE: The filling can be made ahead of time and stored in the fridge. Just don’t add the cookie chunks until you’re ready to assemble the cake.

Tips for Making Grasshopper Pie Cake

• The cookie crust can make this cake hard to cut. I suggest sharpening your knife well before you cut the cake.
• Because there are so many different elements in this cake, you can definitely make things ahead of time. I love making the cake layers early because they freeze so well.
• You can also make the filling ahead of time. Just don’t add the cookies to the mixture until you’re ready to stack and decorate the cake. The cookies will get soggy if they sit in the cream for too long.

Enjoy!

Similar Recipes You’ll Love

• Easy Mint Chocolate Chip Cake
• Super Easy Mint Andes Double Chocolate Cookies
• Fresh Mint Chocolate Chip Cake
• Mint Oreo Cake with Chocolate Mint Oreo Buttercream
• Moist and Delicious Mojito Cake for Summer

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Grasshopper Pie Cake

Mint chocolate cake layers baked on a mint cookie crust, filled with a mint cream cheese and mint Oreo filling and chocolate ganache, covered in a mint buttercream.

Ingredients

FOR THE COOKIE CRUST (adapted from Milk Bar)

• 1 1/3 cups (160 g) all-purpose flour
• 2 teaspoons (6 g) cornstarch
• 1 cup (200 g) granulated sugar
• 1 1/3 cups (157.3 g) dark cocoa powder
• 12 tablespoons (169.5 g) unsalted butter melted 
• 1 teaspoon (4.2 g) mint extract or emulsion

FOR THE CAKE

• 2 cups (240 g)all-purpose flour
• 1 3/4 cups (350 g)granulated sugar  minus 4 tablespoons granulated sugar
• 3/4 cup (88.5 g) good quality cocoa powder
• 2 teaspoons (8 g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1 teaspoon ( 5.6 g) kosher salt
• 1 cup (240 g) buttermilk room temperature
• 1/2 cup (109 g) vegetable oil
• 3 large eggs room temperature
• 1 cup (236.6 g) hot water
• 1 teaspoon (4.2 g) mint extract or emulsion

FOR THE FILLING

• 3/4 cup (173.25 g) heavy whipping cream
• 6 ounces cream cheese softened
• 2 cups (250 g) powdered sugar measured and then sifted
• 1 teaspoon (4.2 g) mint extract or emulsion
• 10 Mint Oreo cookies or Thin Mints broken into chunks

FOR THE GANACHE

• 1 cup (150 g) semi sweet or dark chocolate chips
• 1/2 cup (115.5 g) heavy whipping cream

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter slightly chilled
• 6 cups (750 g) powdered sugar measured and then sifted
• 4 tablespoons (57.75 g) heavy whipping cream
• 1 teaspoon (4.2 g) mint extract or emulsion
• Green food gel optional (I prefer Americolor)
• 4 Mint Oreos or Thin Mints crushed finely 
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

US Customary – Metric

Instructions

FOR THE COOKIE CRUST

• Preheat your oven to 300 degrees F. Spray three 8-inch or four 6-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• Combine the flour, cornstarch, sugar, cocoa powder, and mint extract in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.
• Add the butter and paddle on low speed until the mixture starts to come together in small clusters.
• Spread the chocolate crumbs evenly on the parchment in each the cake pans. Using the back of a spoon, push the crumbs together to form a crust. Bake for 12 minutes.
• Let the crust cool a bit while you make the chocolate cake. 

FOR THE CAKE

• While the cookie crusts cool, preheat the oven to 350 degrees F. 
• Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
• In another bowl, combine the buttermilk, oil, eggs, water, and mint extract.
• With the mixer on low speed, slowly add the wet ingredients to the dry. Scraping the bottom of the bowl with a rubber spatula, and mixing for 30 more seconds on medium-low speed.
• Pour the batter into the prepared pans (about 16 ounces in each 8-inch or 12 ounces in each 6-inch pan) and bake for 18-20, until a cake tester comes out clean.
• Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
• Wrap in plastic wrap and chill until ready to use. You’re still going to want to level your cake layers to ensure a completely even surface for frosting and stacking. 

FOR THE FILLING

• In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 3 to 5 minutes, until the cream forms stiff peaks. Transfer the cream to another bowl and set aside.
• In the now empty bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple minutes until smooth. Gradually add the powdered sugar and then the mint extract. Beat for a couple minutes until smooth.
• Fold in the whipped cream until no streaks of whipping cream remain. Fold in the crushed Oreos or Thin Mints.

FOR THE GANACHE

• In a microwave safe bowl, heat the cream for about 1 minute. Pour the cream over the chocolate and let sit for about 5 minutes. Mix the chocolate and cream until smooth and shiny. If needed, microwave the mixture for an additional 30 seconds.
• Let cool slight before adding to the cake.

FOR THE BUTTERCREAM

• In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
• With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Add the mint, salt and heavy cream (one tablespoon at a time). Once the cream is incorporated, increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color. Add the food gel, if using. Beat until blended.
• Stir in the cookie crumbs.
• Use a wooden spoon and mix by hand to stir out the air bubbles.

ASSEMBLY

• Once the cake layers are completely cooled and leveled, place the first cake layer cookie crust side down, in the center of the cake board. Pipe a rim of frosting around the edge of the cake and then fill the center with about 1 cup of the filling. Drizzle chocolate ganache over the filling.
• Place the second cake layer on top of the frosting. Repeat piping, filling and drizzle of ganache. Place final cake layer, cookie crust side down.
• Crumb coat the entire cake with a thin layer of frosting and freeze for about 10 to 15 minutes to set.
• Once the crumb coat is set, continue to frost the cake with the remaining frosting.

The post The Best Grasshopper Pie Cake with Mint Buttercream first appeared on Cake by Courtney.