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.

Mint Chocolate Chip Cake

What’s in this Mint Chocolate Chip Cake Recipe

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.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Mint Buttercream

Other St. Patrick’s Day-Inspired Recipes You’ll Love

• Grasshopper Pie Cake
• Pistachio Chocolate Chip Cake
• Green Velvet Cake
• Golden Oreo Cake
• Super Easy Mint Andes Double Chocolate Cookies

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Mint Chocolate Chip Cake

Rich, dark chocolate cake layers with mini chocolate chips and mint buttercream.

Author cakebycourtney

Ingredients

FOR THE CAKE

• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 3/4 cup dark cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3/4 teaspoon baking powder
• 1 cup buttermilk, room temperature 
• 3 eggs, room temperature (I use large or extra large)
• 1/2 cup vegetable oil
• 1 cup hot water, or hot coffee
• 1 teaspoon pure vanilla extract 

FOR THE BUTTERCREAM

• 2 cups unsalted butter, slightly cold
• 6 cups powdered sugar, measured and then sifted
• 6-8 teaspoons pure mint extract, start with 6, you may want more depending on how much you love mint
• 3 tablespoons heavy cream
• Pinch of salt 
• Green food coloring, optional 
• 1/2 cup mini chocolate chips
• *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 your oven to 325 degrees F. Spray three 8-inch or four 6-inch pans with nonstick spray, line the bottom of the pans with parchment paper and spray again. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder and salt. Stir to combine.
• In a separate bowl, combine the buttermilk, vegetable oil, eggs, water and vanilla. Stir until combined.
• With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Mix for about 30 seconds and then scrape down the sides of the bowl Mix again for 10-20 seconds until the ingredient are combined.
• Evenly distribute the batter among the pans. For three 8-inch pans, I usually get about 15-16 ounces in each pan. For the four 6-inch pans, about 12 ounces in each pan.
• Bake for 20 to 25 minutes
• Let cool in the pans for about 10 minutes before inverting onto cooling racks to cool completely.
• Once cooled completely, the cakes can be individually wrapped in plastic wrap and stored in the freezer for a few days. If you want to store the cakes for longer, wrap each in foil as well. With the foil, the cake layers will be good for about a month. 

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for about 2 minutes.
• Turn the mixer to low and gradually add the sifted powdered sugar.
• Once the powdered sugar has been mixed in, add the mint extract, cream, salt and food coloring (if using). Turn the mixer to medium-high speed and beat for about 5 minutes.
• Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles. 
• Set aside 2 cups of buttercream and mix in 1/2 cup mini chocolate chips. You'll use this in between the layers.

ASSEMBLY

• Place the first cake layer on a cake board or cake plate top side up. Spread 1 cup of the buttercream mixed with the mini chocolate chips across the cake layer.
• Place the second cake layer on top and spread the remainder of the mini chocolate chip filled buttercream. For the final cake layer, place it bottom side up.
• Apply a thin layer of the buttercream around the entire cake as the crumb coat. Freeze the cake for about 10 minutes to set the crumb coat and lock in those pesky chocolate crumbs.
• Continue to frost the cake with the remainder of the frosting.

The post Easy Mint Chocolate Chip Cake first appeared on Cake by Courtney.

Dubai Chocolate Bar Cake

The Dubai Chocolate Bar has taken social media by storm, quickly going viral due to its luxurious branding, unique flavors, and over-the-top presentation. After seeing this chocolate bar all over social media and getting requests from followers to make a cake inspired by this trendy treat, I had to try one!

What is a Dubai Chocolate Bar?

The Dubai Chocolate Bar is marketed as a premium chocolate experience. This bar is known for its rich, high-quality ingredients, smooth texture, and indulgent taste. Many people are drawn to its gold-wrapped packaging too. Influencers and foodies have shared videos of themselves unwrapping and tasting the chocolate, praising its decadent flavors and velvety consistency. The viral appeal is also fueled by the exclusivity of the product—it’s not widely available, making it highly desirable – and EXPENSIVE. A single bar costs between $10-$30, depending on where you buy it. Luckily, we’re starting to see a ton of copycat recipes you can make at home for less.

Dubai Chocolate Bar Inspired Cake

What are my thoughts on the chocolate bar? It’s delicious… but not worth the $20 I spent on it. I personally love dark chocolate, so the milk chocolate didn’t do much for me. However, I did love the filling! Made with pistachio paste and toasted Kataifi, the Dubai chocolate bar filling had a great flavor and delicious texture. Definitely something I was excited about putting in a cake.

And as much as I love my dark chocolate, I wanted to stay true to the elements of the bar by using my milk chocolate cake. For the cake layers, I cut down the recipe used in my Twix Cake. Instead of three layers, we’re making two layers of the chocolate cake and then cutting each layer in half so we have four thin layers, allowing us to get plenty of filling and chocolate buttercream!

Let’s talk about the filling…

What is Kataifi?

Kataifi is a type of shredded phyllo dough used in Middle Eastern, Greek, and Turkish desserts. It has a delicate, thread-like texture and becomes crispy when baked.

I used pre-shredded and toasted Kataifi for the filling of my cake, but you can definitely make your own:

HOMEMADE KATAIFI: You can make homemade Kataifi by shredding phyllo dough and then toasting it in a large fry pan with a couple tablespoons of butter.

How to Make Homemade Pistachio Paste

For the pistachio paste, you can use store-bought (I really like this one: FIND IT HERE), or you can make your own.

To make homemade pistachio paste for the Kataifi filling, you need 6 ounces of shelled pistachios.

• I like to remove the skin to get a more green pistachio paste color. To do so, bring a small pot filled with 2 cups water to a boil.
• Soak the pistachios for about 30 seconds.
• Drain the water and put the pistachios on a clean kitchen towel.
• Rub it gently to peel off the brown skin.
• In a food processor, process the cleaned pistachios for about 2 minutes. The pistachios should start becoming a paste.
• To thin out the paste, add a tablespoon of water. Continue to add additional tablespoons of water until the mixture becomes smooth (like a nut butter). You’ll likely use 4-5 tablespoons of water.
• Optional add-ins to the pistachio paste: 1 tablespoon tahini (this is in the filling of the Dubai chocolate bar but I don’t think is necessary for the cake); 1 to 2 tablespoons sugar if you want the paste a little sweeter.

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Dubai Chocolate Bar Cake

Milk chocolate cake layers with a pistachio and toasted phyllo dough filling and chocolate buttercream.

Course Dessert

Cuisine Cake

Keyword chocolate, Dubai Chocolate Bar, Dubai Chocolate Bar Cake, Pistachio

Ingredients

FOR THE MILK CHOCOLATE CAKE (this is 2/3 recipe of my milk chocolate cake to fit two 8-inch pans)

• 1/2 cup (113 g) unsalted butter, room temperature
• 1/2 cup (110 g) brown sugar
• 2/3 cup (133 g) granulated sugar
• 3 large or extra large eggs, room temperature
• 2/3 teaspoon (2.8 g) vanilla extract
• 1/3 cup (80 g) sour cream, room temperature
• 2 1/6 cups (267 g) cake flour
• 1/3 cup + 1 tablespoon (33 g) cocoa powder
• 2/3 teaspoon (4 g) salt
• 1 1/3 cups (320 g) buttermilk, room temperature
• 1 tablespoon (14 g) white distilled cooking vinegar
• 1 2/3 teaspoons (6.7 g) baking soda

For the Filling

• 1 cup Pistachio Paste homemade or store bought (see NOTE)
• 1/2 cup toasted Kataifi homemade or store bought (see NOTE)

FOR THE BUTTERCREAM

• 1/4 cup (57.75 g) heavy whipping cream
• 10 ounces semi-sweet chocolate
• 2 cups (452 g) unsalted butter, slightly cold
• 5 cups (625 g) powdered sugar, measured then sifted
• 1 tablespoon (13 g) pure vanilla extract
• Pinch of salt

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray two 8-inch pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In a medium size mixing bowl, whisk the cake flour, cocoa powder, and salt to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high until light in color and fluffy in texture, about 3 minutes.
• With the mixer on medium speed, add the eggs one at a time, making sure to scrape down the sides and bottom of the bowl between each addition. Continue to beat on medium-high speed for about 2 minutes, until smooth. Add the vanilla and stir to combine.
• Turn the mixer to low speed and add 1/3 of the flour mixture to the butter mixture. Mix until just incorporated and 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 just incorporated.
• In a small bowl, combine the vinegar and baking soda. The mixture will bubble. Add the mixture to the cake batter and stir on low until combined. Scrape down the sides of the bowl and mix again for another 20 seconds.
• Gently fold in the sour cream.
• Divide the batter evenly between the prepared pans (about 22-23 ounces in each pan) and bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it.
• Remove the cake pans from the oven and let the layers cool in pans for 15 minutes before inverting onto cooling racks to cool completely.
• When cooled completely, torte the layers evenly, using a serrated knife or cake leveler. You should have 4 thin layers.
• Layers can be wrapped with plastic wrap and frozen to stay fresh. If the layers are totally frozen when you want to decorate the cake, let the layers sit at room temperature for about 30-60 mins to thaw.

For the FILLING

• Combine the pistachio paste and toasted Kataifi in a small mixing bowl. Stir to combine.
• If making homemade versions of each, follow the instructions in the notes below or blog post above.

FOR THE BUTTERCREAM

• In a microwave safe bowl, heat the cream for about a minute. Pour the hot cream over the chocolate chips. Stir to melt the chocolate and create a smooth ganache. Set aside to cool slightly.
• In a bowl fitted with a paddle attachment, beat the butter on medium high until light in color and fluffy in texture, about 3 minutes.
• With the mixer on medium speed, gradually add the chocolate ganache to the butter. Scrape the sides of the bowl and mix again until the mixture is smooth and silky.
• With the mixer on low speed, gradually add the powdered sugar. Beat on low speed for 1 minute, or until the powdered sugar is fully incorporated.
• Add the vanilla and salt and beat until combined.
• Scrape down the sides and bottom of the bowl again, and then turn the mixer to medium-high speed and beat the buttercream for about 3 to 5 minutes. The mixture should be silky and smooth and lighter in color.
• If the buttercream seems too soft, you can refrigerate it for about 15 to 20 minutes before using.

FOR THE ASSEMBLY

• Place the first cake layer on a cake board. Pipe a rim of buttercream around the edge of the cake and then spread about half of the pistachio filling evenly over the layer, making sure not to go over the edge of the cake.
• Place the second cake layer on top of the filling and evenly spread one cup of the chocolate buttercream on the cake.
• Place the third cake layer on top of the buttercream, pipe a rim of buttercream around the edge, and spread the remaining pistachio filling on it.
• Place the final cake layer, top side down, on the filling.
• Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze for about 10 to 15 minutes.
• After the crumb coat is set, continue frosting and decorating the cake with remaining buttercream.

Notes

1. HOMEMADE PISTACHIO PASTE: you’ll need 6 ounces of shelled pistachios. To remove the skin, bring a small pot filled with 2 cups water to a boil. Soak the pistachios for about 30 seconds. Drain the water and put the pistachios on a clean kitchen towel. Rub it gently to peel off the brown skin.

In a food processor, process the cleaned pistachios for about 2 minutes. The pistachios should start becoming a paste. To thin out the paste, add a tablespoon of water. Continue to add additional tablespoons of water until the mixture becomes smooth (like a nut butter).

Optional add-ins to the pistachio paste: 1 tablespoon tahini (this is in the filling of the Dubai chocolate bar but I don’t think is necessary for the cake); 1 to 2 tablespoons sugar if you want the paste a little sweeter.

FOR THE HOMEMADE KATAIFI: You can make homemade Kataifi by shredding phyllo dough and then toasting it in a large fry pan with a couple tablespoons of butter.

The post Dubai Chocolate Bar Cake 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.

Fresh Mint Chocolate Chip Cake

I grew up on traditional mint chocolate chip ice cream. You know, the kind you get at Baskin Robbins or the grocery store that’s bright green with chunks of chocolate in it? Yeah, that’s the one I knew and loved.

It wasn’t until I was married, had Westin, and we moved to San Francisco that I experienced what REAL mint chocolate chip ice cream was supposed to taste like. MINT! Fresh mint. Not the extract, not the flavor from your toothpaste… we’re talking fresh mint from the garden.

Places like Bi-Rite Creamery and Salt and Straw have opened my eyes, and my taste buds, to the subtle but exciting flavor fresh mint can add to a dessert.

I finally tried it in a cake and it’s been a hit.

These layers are made with mint infused sugar and the buttercream is made with mint infused cream. Both elements provide a hint of mint, but nothing that feels overwhelming or like you’re brushing your teeth.

Ingredients You Need for the Cake

• Cake flour
• Baking powder
• Salt
• Fresh mint leaves
• Granulated sugar
• Eggs
• Unsalted butter
• Vanilla extract
• Buttermilk
• Mini chocolate chips

How to Make Mint Chocolate Chip Cake Layers

These layers are similar to my Vanilla Cake. The big difference is that you’ll be making a mint-infused sugar beforehand and adding mini chocolate chips.

I have instructions below, but also make sure to check out THIS episode of Studio 5 to see a tutorial, as well.

Mint-Infused Sugar

To make the mint-infused sugar, you’ll chop fresh mint and then add it to the sugar. Massage the mint into the sugar for a few minutes and then let the mixture sit in an airtight container for at least an hour. I’d even recommend doing this step a day or two before you want to bake.

How to Make Mint-Infused Buttercream

For the buttercream frosting, we’ll be adding the mint to the heavy cream. Just like you’d steep tea, we’re steeping the mint leaves in the cream over medium-low heat. Make sure to let the heavy cream return to room temperature before using in the buttercream. This is another great step to do ahead of time.

Ingredients You Need for the Buttercream

• Unsalted butter
• Powdered sugar
• Heavy whipping cream
• Fresh mint leaves
• Salt

Similar Recipes You’ll Love

• Mint Chocolate Chip Cake with Chocolate Layers
• Grasshopper Pie Cake
• Mojito Cake
• St. Patrick’s Day Cakes
• Super Easy Mint Andes Double Chocolate Cookies

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Fresh Mint Chocolate Chip Cake

Tender and flavorful fresh mint chocolate chip cake layers with fresh mint buttercream.

Course Dessert

Cuisine Cake

Keyword Fresh Mint, Fresh Mint Chocolate Chip Cake, Mint Buttercream, Mint Chocolate Chip

Ingredients

FOR THE CAKE

• 1 3/4 cups (350 g) granulated sugar
• 2 tablespoons (6 g) fresh mint, chopped
• 1 cup (226 g) unsalted butter, room temperature
• 6 large egg whites, room temperature
• 1 teaspoon (4.2 g) vanilla extract
• 3 cups (345 g) cake flour
• 1 tablespoon (10 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (240 g) buttermilk, room temperature
• 1/2 cup (120 g) sour cream, room temperature
• 1/2 cup mini chocolate chips

FOR THE BUTTERCREAM

• 6-8 fresh mint leaves,
• 2 cups (452 g) unsalted butter, slighly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 1/4 cup (57.75 g) heavy cream,
• 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 GANACHE

• 1/2 cup dark chocolate chips
• 1/4 cup heavy whipping cream

Instructions

FOR THE CAKE

• Combine the chopped fresh mint leaves and the granulated sugar. Massage the mint into the sugar for a few minutes and allow the sugar and mint to sit together in an airtight container for an hour or up to a few days. Use a mesh strainer to sift the sugar and remove the larger mint leaves.
• Preheat your oven to 325 degrees F. Spray three 6-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
• In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the mint infused sugar for 3 to 5 minutes on medium-high speed. The mixture should be light and fluffy.
• Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition.
• Add the vanilla extract and beat until incorporated.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the buttermilk. Repeat the additions, 1/3 cup flour mixture, 1/2 cup buttermilk and the final 1/3 cup flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low. Fold in the sour cream, followed by the mini chocolate chips.
• Divide the batter evenly between the three 6-inch pans (16 ounces in each) and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).

FOR THE BUTTERCREAM

• In a small saucepan, heat the cream and mint leaves on medium-low heat until it reaches a simmer. Turn heat off and allow the cream to cool to room temperature.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 minutes, until light and fluffy and pale in color.
• With the mixer on slow, gradually add the powdered sugar, followed by the mint infused heavy cream, and pinch of salt.
• Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes. Scrape down the sides of the bowl and beat for a couple minutes more.
• Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.

FOR THE GANACHE

• Heat the cream and the chocolate chips in a microwave safe bowl. Stir until smooth. Cool completely before using between cake layers.

ASSEMBLY

• Place the first cake layer top side up, in the center of the cake board.
• Spread about 1 cup of the the buttercream over the cake layer. Followed by a few tablespoons of the chocolate ganache.
• Place the second cake layer on top of the buttercream and spread more buttercream and then ganache across the layer.
• Place the final cake layer top side down on the buttercream and ganache.
• Apply a thin layer of buttercream around the entire cake. Freeze the cake for 10 minutes. This is your crumb coat.
• Once the crumb coat is set, continue frosting the cake with the remaining buttercream.

The post Fresh Mint Chocolate Chip Cake 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.

No-Bake Grasshopper Pie

With St. Patrick’s Day around the corner, my new No-Bake Grasshopper Pie will be the perfect dessert to celebrate with! This simple and delicious no-bake dessert recipe is made with a Mint Oreo crust, a whipped mint cookies and cream filling, chocolate ganache and whipped cream.

How to Make a No-Bake Grasshopper Pie

To make this no-bake pie, you’ll start with the Mint Oreo crust. Using a food processor or blender, pulse the cookies until you create a fine crumb. Don’t worry about removing the cream filling. We want that!

Once the cookies are looking like sand, you’ll add the melted butter and mix until the cookie crumbs are “wet.”

Firmly press the cookie mixture into your pie dish. I like to push some of the crust up the sides of the dish, as well. Once you’ve done that, you’re done with the crust and can move on to the ganache.

I like to pour the ganache on top of the crust and spread it around the bottom and sides. Refrigerate the crust with the ganache on it while you work on the filling.

How to Make the Mint Cookies and Cream Filling

This Mint Cookies and Cream Filling is inspired by the filling in my Grasshopper Pie Cake. It’s light and fluffy and not overly minty. In fact, we’re only adding 1/2 teaspoon mint extract to the filling. The cookies add the rest of the flavor!

To make the filling, beat together the cream cheese, mint extract and powdered sugar until smooth. In a separate bowl beat the whipped cream, while gradually sprinkling in the E-Z Gel (this helps stabilize the filling). Fold the whipped cream mixture into the cream cheese mixture and then gently stir in the food coloring, followed by the cookies.

MORE RECIPES to love

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No-Bake Grasshopper Pie

Mint Oreo crust with a light and fluffy mint cookies and cream filling, chocolate ganache and whipped cream.

Course Dessert

Cuisine Pie

Keyword grasshopper pie, Mint Oreo, no bake, no bake grasshopper pie, No bake pie

Ingredients

For the Oreo Crust

• 40 Mint Oreo cookies
• 1/2 cup unsalted butter, melted

For the Ganache

• 1/4 cup dark chocolate chips
• 2 tablespoons heavy whipping cream

For the Mint Cookies and Cream Filling

• 1 1/2 cups heavy whipping cream
• 1 tablespoon EZ Gel, LINKED
• 8 ounces cream cheese
• 1 1/2 cups powdered sugar
• 1/2 teaspoon mint extract or emulsion, I use THIS
• 1 drop green food coloring
• 8 Mint Oreo cookies, crushed

For the Whipped Topping

• 1 cup heavy whipping cream
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla

Instructions

For the Mint Oreo Crust

• Using a food processor or blender, pulse the cookies until you’ve created a fine crumb. (No need to remove the cream filling).
• Combine the Mint Oreo crumbs and melted butter in a mixing bowl. Mix until the crumbs are “wet.”
• Firmly press the Oreo mixture into an 8-inch or 9-inch pie pan, making sure to form the crust up the sides of the pan.
• Set aside.

For the Ganache

• Combine the chocolate chips and cream in a microwave safe bowl. Microwave in 20 to 30 second intervals until the chocolate chips melt and create a silky smooth consistency when you stir.
• Allow the ganache to cool before spreading on top of the pie crust.

  Refrigerate the crust with the ganache on it while you make the filling.

For the Mint Cookies and Cream Filling

• In a chilled stainless steel bowl, beat the heavy whipping cream on high speed. While beating the cream, gradually sprinkle in the EZ Gel. Beat the cream until semi-stiff peaks form. Set aside.
• In a separate mixing bowl, combine the cream cheese, powdered sugar, and mint extract. Mix until smooth.
• Gently fold the whipped cream into the cream cheese mixture.
• Fold in a small dollop of green food coloring, followed by the broken cookie pieces.

  Evenly spread the filling on top of the pie crust.

For the Whipped Topping

• Combine the heavy whipping cream, powdered sugar and vanilla in a stainless steel bowl. Beat until soft speaks form. 
Spread the whipped cream on top of the pie or use the Wilton 1M piping tip to pipe buttercream around the edges.
• Refrigerate at least three hours before serving.

  Can be made ahead of time and stored in the refrigerator overnight, covered.

The post The Best No-Bake Grasshopper Pie Recipe first appeared on Cake by Courtney.

Spring is on its way and St. Patrick’s Day is right around the corner! I’ve got 5 simple and fun rainbow cake recipes you and your family will love as you celebrate the new season and holiday! These cakes are super family and kid-friendly, so I wouldn’t be surprised if one of these became one of your new go-to recipes for birthday cakes or a similar celebration! 

I have a lot of fun creating rainbow-inspired cakes because it’s exciting to figure out different ways to incorporate the rainbow into or onto the cake. There are so many different ways to do it and the colors together always create such a beautiful cake! I can’t wait to see your take on these cakes and which one ends up being your favorite. 

Rainbow Cake Recipe #1: Rainbow Tutorial

My first rainbow cake recipe can actually have any cake flavor you prefer (green velvet would be a fun festive choice!) and then I used vanilla buttercream to cover it! I added some food coloring to make the different colors, then piped them onto saran wrap, carefully folded them, and placed them into the piping bag to prep them for piping the rainbows on the side of the cake. My original post HERE has step-by-step instructions on how to do this! 

Rainbow Cake Recipe #2: Rainbow Sherbet

My Rainbow Sherbet Cake comprises tender yellow cake layers, raspberry lime curd, and orange buttercream. I created this new recipe on a whim with my son Westin years ago when I had some leftover yellow cake layers. We raided the pantry to see what would be good together and we settled on the raspberry lime and orange flavors. As soon as I took the first bite it took me back to my childhood days when I would get rainbow sherbet ice cream at Baskin Robbins! 

Rainbow Cake Recipe #3: Green Velvet

This Green Velvet Rainbow Cake is a great choice if you’re wanting to impress your kids! I included a fun surprise on the inside of the cake and it was so fun to see my kids’ eyes glued to the cake as I cut the first slice and then see their reaction once they saw the surprise. I hid some gold coins in the middle, so it’s like the gold treasure at the end of the rainbow! Such a fun cake to make and definitely to share with my kids. I hope you enjoy this one as much as we did!

Rainbow Cake Recipe #4: Confetti (Funfetti) Cake

Funfetti has been a popular cake choice for generations and I can totally see why! It’s filled with such fun colors and tastes amazing. My version of Funfetti Cake is made up of light and fluffy vanilla cake layers, lots of sprinkles, and a whipped vanilla buttercream frosting. I’ve made some updates to this recipe that ensures super moist cake layers and an emphasis on the vanilla flavor. I know you’ll really love this one! 

Rainbow Cake Recipe #5: Cake Batter Buttercream with Rainbow Sprinkles

I call this rainbow cake the Inside-Out Birthday Cake. It is made with my classic chocolate cake recipe (that is to die for) and filled with chocolate chip cookie dough. Then, I cover it in the most delicious cake batter buttercream and finish it off with as many rainbow sprinkles as possible. This rainbow cake recipe would be such a fun and simple one to make and the flavor will have you smiling from ear to ear!

5 Simple and Fun Rainbow Cake Recipes

Which one of these 5 simple and fun rainbow cake recipes will you be trying first? There’s nothing like a rainbow cake to get you in the festive mood for St. Patrick’s Day or even just for spring! If you love these recipes and want to know more, follow me on Instagram @cakebycourtney! You will get the best tips and tricks on all things cake! 

The post 5 Simple and Fun Rainbow Cake Recipes first appeared on Cake by Courtney.

So many rainbow cakes, so little time! This St. Patrick’s Day inspired cake is probably my favorite I’ve ever done and I’m so excited for you to try out. These darling rainbows are so easy to create and so fun to make.

Getting Started

Here’s what you’ll need:

• Two 12-inch piping bags (one for the rainbow colors and one for the white clouds)
• Wilton 1M piping tip
• Wilton #10 piping tip
• Six ZipLock bags
• Seran wrap
• Six Americolor food gels (I used, Coral, Copper, Gold, Moss, Navy and Violet)

Plan on using about a half batch of my vanilla buttercream (recipe below) for the rainbows and clouds. Divide the frosting into seven bowls. Tint six of the bowls of frosting your rainbow colors and leave one bowl of frosting white for the clouds.

Place each color of frosting into a ZipLock bag and cut a corner off each bag.

Prepping the Piping Bag for Rainbows

On plastic wrap, pipe a line (about 6-inches long) of each color. Make sure the colors line up and touch one another.

Try to create equal amounts of frosting in each line.

After you’ve piped all six colors, take the end of one side of the plastic wrap and begin to lift it up.

Carefully fold the plastic wrap and buttercream to create a circle of colors.

Be gentle as you fold the buttercream over so that you don’t smash the frosting and create uneven lines.

After you’ve wrapped the buttercream, twist one end of the plastic wrap so the buttercream doesn’t come out. On the other end, cut the plastic wrap close to the buttercream. You’ll then place the wrapped buttercream into the piping bag fitted with the Wilton 1M tip.

Piping Rainbows

To create the rainbow, simply pipe a half circle onto a frozen or chilled cake. For best results, place your cake on a tall cake stand and the place the cake stand on your turn table. It will be much easier for you to pipe if you’re as close to eye level with the cake as possible.

After you’ve piped all the rainbows onto the side of the cake, it’s time to pipe the clouds. Place your white frosting into a piping bag fitted with the Wilton #10 tip.

Again, positioning yourself as close to eye level with the cake as possible will make it much easier to pipe onto the side of the cake.

To create the clouds, simple pipe a sideways “s” or squished “m.”

To finish off the cake, grab the rainbow piping bag again and create a braid around the top of the cake. I left about a half inch from the edge of the cake to where I started by the rainbow.

To see a video tutorial of the buttercream braid, take a look at my segment on Fox from December when I used the braid to create a wreath.

And that’s it! Easy peasy, right? Can’t wait to see you give this a try!

Similar Recipes You’ll Enjoy

• 10 Fun and Easy St. Patrick’s Day Cake Ideas
• Green Velvet Rainbow Cake
• Tip Tuesday: How To Fill Your Piping Bag
• Bright and Colorful Rainbow Sherbet Cake
• Lemon Pretzel Cake with Step-by-Step Picture Assembly Tutorial

Kelly Clarkson Show

More St. Patrick’s Day Inspired Cakes

• Green Velvet Cake
• Carved Rainbow Cake
• Rainbow Dot Cake

The post Buttercream Rainbow Tutorial first appeared on Cake by Courtney.

Well, you’d have no idea it’s summer around here with the way our weather has been acting. One day it’s 90 degrees and the next it’s 60! Mother Nature may not be able to make up her mind, but I can! I’m all-in with summer around here, especially summer-inspired cake flavors!

Mojito Cake

We’re starting the week off with my new Mojito Cake and I love how excited you are for this one! Inspiration for this cake actually came from an unlikely source: a BCAA flavor from my friends at Perk. They just launched their new flavor and gave me a sneak peek at it about a month ago. I fell in love with the flavor, Mojito Lime Creme, and knew I needed to add this to my list of cakes ASAP! The fresh lime and mint are so refreshing and perfect for the warm weather months.

I got to work on the cake immediately so I wouldn’t forget how Rena and Gary (husband and wife owners of Perk) created such a beautiful blend of flavors in their drink – which is exactly how I wanted to create my cake.

Neither the lime nor the mint are super strong in this cake. In fact, they’re subtle flavors throughout, but as you take your first bite, the cake melts in your mouth and the lime and mint tickle your taste buds ever so slightly.

Flavoring

To flavor the elements of this cake, I tried to do it in a very subtle way. You’ll see that we make our own lime and mint infused sugar and then use lime in the curd and a little mint in the buttercream. Adding these flavors to the sugar and cream is an extra step, so plan accordingly, but you’ll find that it’s really easy!

Planning

As you look at the recipe and instructions, I’d suggest making the mint cream, mint lime sugar, and the curd a couple days before you plan to assemble the cake. The layers are a great element to make the day before (you’ll then cover in plastic wrap and freeze it), and the buttercream can be made day of assembly.

Ombre Buttercream

To achieve the ombre buttercream, I tinted two cups of my buttercream with Americolor food gel colors: avocado and mint green. Then, as I apply my buttercream over my crumb coat, I just use the green on bottom and white on top. As you use your scraper to smooth the sides, the green and the white will start to blend.

Can’t wait for you to get started.

Enjoy!

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Mojito Cake

Mint and lime infused light and fluffy white cake layers with lime curd and mint buttercream.

Course Dessert

Cuisine Cake

Keyword Intermediate, Mojito Cake

Servings 20 servings

Ingredients

FOR THE MINT LIME SUGAR

• 1/4 cup (50 g) granulated sugar
• 2 limes
• 30 mint leaves

FOR THE CAKE

• 3 cups (339 g) cake flour
• 1 tbsp (10 g) baking powder
• 1 tsp (5.6 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 1 3/4 cups (350g) granulated sugar
• 1/4 cup (50 g) mint lime sugar, recipe above
• 1 cup (240 g) buttermilk, at room temperature
• 1/2 cup (120 g) sour cream, at room temperature
• 6 egg whites, at room temperature

FOR THE CURD

• 1 cup (200 g) granulated sugar
• 1/2 cup (120 g) lime juice, about 4 large limes
• 4 tsp (7.2 g) lime zest
• 3 eggs
• 3 egg yolks
• 4 tbsp (56 g) unsalted butter
• green food gel optional

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 1/4 cup (57.75 g) mint infused cream, recipe below
• *If you want to pipe dollops of buttercream on the cake as pictured above, make an extra half batch of buttercream

FOR THE MINT CREAM

• 1/4 cup (57.75 g) heavy whipping cream
• 5 large mint leaves

Instructions

FOR THE MINT SUGAR

• On a microwave safe plate, layer two paper towels. Place the mint leaves in a single layer on the paper towels and cover with another paper towel. Microwave the mint leaves on medium-high heat in 30 second intervals, until the leaves are crispy but not burnt or brown.
• An alternative to dehydrating the leaves in the microwave is using an air fryer or buying dried mint leaves. If you use dried mint leaves, you'll want to use a tablespoon.
• Once the leaves are dehydrated, place the leaves, zest of the two limes and the sugar in a food processor. Blend until the mint leaves and zest are well blended in the sugar.
• Using a fine mesh strainer, push the sugar mixture through the strainer to get rid of any large chunks of mint and lime. You'll use this sugar in the cake recipe instructions below.

FOR THE CAKE

• Preheat your 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 sized mixing bowl, combine the flour, baking powder and salt. Whisk to combine. Set aside.
• In a stand mixer fitted with the paddle attachment, combine the granulated sugar, the mint lime sugar and the butter. Beat on medium-high speed for 2 to 3 minutes, scraping down the sides and the bottom of the bowl half way through. You want the sugar and butter mixture to get light in color and texture.
• Add the sour cream and mix until well blended.
• With the mixer on low speed, alternately add the dry ingredients and the buttermilk, starting and ending with the dry ingredients. The mixture will be thick.
• In a stainless steel bowl, whisk the egg whites until stiff peaks form.
• Fold the egg whites into the cake batter.
• Evenly distribute the cake batter into the prepared pans, about 16 ounces in each of the 8-inch pans. (You can also do four 6-inch pans with about 12 ounces of batter in each pan).
• Bake the cake layers for about 23 to 25 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Allow the cake to cool in the pans on a wire rack for about 10 to 15 minutes before inverting the layers onto the racks to cool completely. To ensure your layers don't stick to your cooling racks, spray the racks with nonstick spray. Allow the cakes to cool completely before using or wrapping plastic wrap to store in the freezer for another day.

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 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 MINT CREAM

• To make the mint cream, combine the cream and mint leaves over low heat and simmer for 10 to 15 minutes. Turn off the heat and let steep for another 15 minutes. Cool completely before using in the buttercream.

FOR THE BUTTERCREAM

• In a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed for 2 to 3 minutes, until light and fluffy.
• With the mixer on low speed, gradually add the sifted powdered sugar, followed by the flavored cream.
• 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, if needed.
• Place your first cake layer, top-side up, on a cake plate or cake board. Cover the cake layer with 1/2 cup buttercream and then pipe a rim of the buttercream around the cake to act as a barrier to the lime curd.
• Pour and spread about 1/4 cup over the cake layer.
• Repeat these steps for the second layer of cake.
• Place the final cake layer, top-side down, on the second layer of buttercream and curd. Frost the entire cake with a thin coat of frosting to lock in the crumbs. Freeze the crumb coat for 10 to 15 minutes. 
• After the crumb coat is chilled, continue frosting the cake and decorate with leftover buttercream and limes.

The post Moist and Delicious Mojito Cake for Summer first appeared on Cake by Courtney.

Golden Oreo Cake

Happy Monday, friends! I’m excited to kick off another week with another new recipe. Today’s recipe is my Golden Oreo Cake, inspired by my Cookies and Cream Cake. My Cookies and Cream Cake is one of my absolute favorites, and turning it into a Golden Oreo version seemed like the perfect idea as we head into Spring. This cake is definitely bright and cheerful!

There are a few things I did differently in this cake compared to the Cookies and Cream Cake, and I have a few tips to share as you make and stack this cake. So let’s get to it!

Cream Cheese Filling

The cream cheese filling is identical to the Cookies and Cream Cake and is what makes both cakes, in my opinion. I love the tangy flavor and fluffy texture it adds to the cake layers and buttercream.

Make Ahead Tips

This filling is simple to make and a great step to make ahead of time. However, I just recommend that you don’t add the cookies until you’re ready to assembly your cake. The cream cheese filling stores well in the fridge for a week, but if you add the cookies too early, they lose their crunch.

You can, however, assemble the entire cake ahead of time and FREEZE it. The cookies stay crunchier when frozen in the filling and cake. Ideally, though, this cake is best assembled close to the time you want to serve it.

Buttercream

One of the differences between this cake and the Cookies and Cream Cake is that I didn’t add the finely ground Oreos to the buttercream in this cake. I tested it out and didn’t love the look of the Golden Oreos in the buttercream. It didn’t have the same contrast and look that the regular Oreos created in the Cookies and Cream Cake.

No Drip

The other element that you’ll notice is different from this cake and the original Cookies and Cream Cake is that I don’t use a drip with this cake. You can totally add a white chocolate drip to this one and it will taste amazing. I just chose not to because I wanted a slightly different look from the original cake.

White Chocolate Drip (Optional)

• 1 cup (175 g) white chocolate chips
• 1/3 cup (77 g) heavy whipping cream
• Heat the cream and then pour the cream over the chips to melt the chocolate. Stir until smooth.

Helpful Stacking Tips

As you start to stack this cake, make sure you follow these simple steps to ensure success:

• Pipe a rim of buttercream around the edge of the cake layer to hold in the filling.
• Use an offset icing spatula to even out the filling.
• Apply a thin layer of buttercream around the cake to create a crumb coat. Freeze the crumb coat for 15 minutes.
• Use the acrylic disk to help create straight sides and sharp edges.
• After you’ve applied buttercream to the sides of the cake and smoothed the sides with your scraper, freeze the cake for another 15 to 20 minutes before cutting off the acrylic disk.
• You’ll then add buttercream to the top of the cake where the disk was.

Crush a couple extra Oreos to sprinkle on top of the cake.

Adding Golden Oreos for Decoration

Then grab about 14 cookies to place on top of your cake. I like to use toothpicks to hold the cookies in place. If you want to add dollops of buttercream under each cookie, you’ll want to make an extra half batch of frosting to ensure you have enough.

Time to Dig In

And just like that, you’ve got yourself my new Golden Oreo Cake!

Enjoy!

xx

Courtney

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Golden Oreo Cake

Moist vanilla cake layers with a whipped cream cheese and Golden Oreo filling and vanilla buttercream

Course Dessert

Cuisine Cake

Keyword Golden Oreo Cake

Servings 20 people

Equipment

• Three 8"x2" or four 6"x2" Fat Daddio cake pans

Ingredients

FOR THE CAKE

• 1 cup (226 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 6 large egg whites, room temperature
• 1/2 cup (120 g) sour cream, room temperature
• 1 tbsp. (13 g) vanilla extract
• 3 cups (345 g) cake flour
• 1 tbsp. (10 g) baking powder
• 1 tsp. (6 g) salt
• 1 cup (240 g) buttermilk, room temperature

FOR THE FILLING

• 3/4 cup (173 g) whipping cream
• 2 cups (250 g) powdered sugar
• 6 ounces cream cheese
• 8 Golden Oreos, broken into chunks

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 2 tsp. (8.4 g) vanilla extract
• 1/4 cup (57.75 g) heavy cream
• 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.

Instructions

FOR THE CAKE

• Preheat your oven to 325 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 mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for two minutes on medium-high speed.
• Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition.
• Add the sour cream and vanilla extract and beat until incorporated, about one minute.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the buttermilk. Repeat the additions, 1/3 flour mixture, 1/2 cup buttermilk and the final 1/3 flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.
• Pour about 18 ounces of cake batter into each of the three 8-inch cake pans or 13 ounces in each of the 6-inch pans and bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).

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. Beat for a couple minutes until smooth.
• Fold in the whipped cream until no streaks of whipping cream remain.
• Best to make right before you assemble the cake so the cookies don't get soggy. If you want to make this ahead of time, just leave out the Oreos until you're ready to assemble.

FOR THE BUTTERCREAM

• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 minutes, until light and fluffy and pale in color.
• With the mixer on slow, gradually add the powdered sugar, followed by the heavy cream, vanilla and pinch of salt.
• Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes. Scrape down the sides of the bowl and beat for a couple minutes more.
• Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.

ASSEMBLY

• Place the first cake layer top side up, in the center of the cake board. Pipe a rim of buttercream around the edge of the cake and then fill the center with about 1 cup of the filling.
• Place the second cake layer on top of the buttercream and filling. Repeat piping and filling.
• Place final cake layer, top side down.
• Crumb coat the entire cake with a thin layer of the buttercream and freeze for about 10 to 15 minutes to set this layer of frosting. 
• Once the crumb coat is set, continue to frost the cake with the remaining buttercream.

The post Delicious Golden Oreo Cake first appeared on Cake by Courtney.

Fruit Pebbles Cake – Fruity Pebbles infused cake layers, with a Fruity Pebbles filling and vanilla buttercream.

Inspiration

I’ve had this Fruity Pebbles cake on my mind since trying the Fruity Pebbles macaron ice cream sandwich from Perfect Scoop in Las Vegas last month. I was obsessed with how well they incorporated the cereal flavor into the cookie and the ice cream without just throwing in pieces of the cereal. The flavor was a part of every bite and that’s exactly what I wanted for this cake.

Trial and Error

In my first round, I used ground up cereal in place of some of the flour in the cake. It created a great flavor to the cake, but the texture was all wrong! It was too dense and fell apart really easily. I was disappointed, of course, but kept going. As I thought about how to get the Fruity Pebbles flavor into the cake, I remembered that Milk Bar has something they call “Cereal Milk.” Milk Bar creator, Christina Tosi, originally came up with this idea for a cereal panna cotta. Cereal Milk is made by soaking cereal in milk for about 20 minutes and then strain the milk. The milk remains smooth but there’s now a fabulous cereal flavor to it.

That’s exactly what I needed for this cake and it worked beautifully. With the Fruity Pebbles milk, you get a great Fruity Pebbles flavor in the cake (not too strong) and still have a fluffy, moist cake.

 

Fillings

While I was thinking about Milk Bar, I also decided to use their cereal crunch element for this cake to add some texture to the layers. The cake is certainly a sweet one, so the added kosher salt in the crunch provides a bit of a balance.

And not one to stop there, I also wanted the filling to be flavored with Fruity Pebbles, so I ground up some more cereal and added it to my vanilla frosting. I love how it adds just one more touch of the cereal flavor and is a slightly different texture than the frosting itself. It does thicken slightly with the cereal crumbs in it.

So now with Fruity Pebbles cake layers, Fruity Pebbles filling and cereal crunch, and a whipped vanilla buttercream, this cake shouts Fruity Pebbles with every bite. It’s definitely on the sweeter side but I wouldn’t want it any other way!

Assembly

Here’s a peek at how to assemble the cake. More detailed instructions can be found in the recipe below.

Enjoy!

 

Print

Fruity Pebbles Cake

Light and fluffy Fruity Pebbles flavored cake layers, topped with Fruity Pebbles filling and cereal crunch, and coated in a whipped vanilla buttercream.​

Course Dessert

Cuisine Cake

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 1 3-layer, 8-inch cake

Author Courtney Rich

Ingredients

For the Cereal Flavored Milk

• 1 1/4 cup (300 g) milk
• 1 1/2 cup (180 g) Fruity Pebbles cereal
• 1/2 tablespoon (7 g) brown sugar
• pinch of salt

For the Funfetti Cake

• 3 cups (345 g) cake flour
• 1 1/3 cup (293 g) granulated sugar
• 4 teaspoons (16 g) baking powder
• 1/2 teaspoon (2.8 g) salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 cup (240 g) cereal milk (recipe above)
• 5 egg whites room temperature
• 1 tablespoon (13 g) clear vanilla extract

For the Cereal Filling

• 2 1/2 cups (300 g) Fruit Pebbles cereal
• 1/2 cup (75 g) milk powder
• 1 tablespoon (12.5 g) sugar
• 1/4 teaspoon (1.4 g) kosher salt
• 6 tablespoons (84.75 g) unsalted butter, melted

For the Buttercream

• 2 1/4 cup 5 sticks (508.5 g) unsalted butter, slightly chilled
• 6 1/2 cups (812.5 g) powdered sugar, measured and then sifted
• 1 tablespoon (4.2 g) clear vanilla extract
• 1/2 teaspoon (2.8 g) salt
• 5 tablespoons (72 g) heavy whipping cream
• *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 Filling

• 2 cups frosting recipe above
• 2/3 cup (80 g) finely ground Fruit Pebbles (about 2 cups)

Instructions

For the Cereal Milk

• Combine the milk and cereal in a medium bowl. Let sit for about 20 minutes at room temperature.
• Strain the milk through a fine mesh sieve or strainer, collecting the milk in a small bowl. Collect 1 cup.
• Whisk the brown sugar and salt into the milk until fully dissolved. 

For the Cake

• Preheat your oven to 350 degrees F. Spray three 8-inch or four 6-inch round pans with nonstick spray and line the bottoms with parchment paper. Spray again and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, baking powder and salt. Stir to combine. 
• With the mixer on medium low, gradually add the butter and milk. Stir until the mixture is smooth, about 1 minute. Scrape down the sides of the bowl.
• Add the egg whites and clear vanilla extract in three batches, scraping down the sides of the bowl after each addition.
• Evenly divide the batter among the three pans. Bake for about 25 minutes. Let cool in the pans for about 10 minutes before inverting onto cooling racks to cool completely. Can wrap each cake layer individually with plastic wrap and freeze for up to a week.

For the Cereal Crunch

• Preheat your oven to 275 degrees F. 
• Pour the Fruit Pebbles into a medium bowl and crush them a little with your hands. Add the milk powder, sugar, salt, and toss to mix. Add the melted butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
• Spread the clusters on a parchment lined sheet pan and bake for 20 minutes. Cool completely before using or store in an air-tight container in the freezer for up to a month.

For the Buttercream

• In the bowl of an electric mixer fitted with the paddle attachment, add the butter and beat on medium speed for 2 minutes, until nice and fluffy. 
• With the mixer on low speed, gradually add the powdered sugar. Mix until combined.
• Add the cream, salt and clear vanilla. Turn the mixer to medium-high and beat for 5 minutes.
• Transfer 2 cups of the frosting to a medium bowl. 
• With the remaining frosting, beat by hand with a wooden spoon to push out any air pockets before frosting the cake.

For the Filling

• In a blender or food processor, pulse the Fruity Pebbles cereal into fine crumbs.
• Combine the Fruity Pebbles cereal and 2 cups of frosting and stir until combined. The filling will now be a little thicker than the frosting. It will spread more like a cookie dough filling. I suggest making the filling when you’re ready to use it.
• Assembly
• Place your cake board on a turntable. Spread a small dollop of frosting on the cake board and place the first cake layer, top side up, on the center of the cake board.
• Carefully spread half of the Fruity Pebbles filling on the cake layer, followed by 1/2 cup to 1 cup of the Fruity Pebbles Crunch.
• Place the second cake layer, top side up, on the fillings and repeat step 2.
• Place the final cake layer, top side down, on the second layer of fillings. With the vanilla frosting, lightly frost the cake to create a crumb coat. (This layer of frosting is meant to be thin and does not need to be perfect. The point of the crumb coat is simply to lock in the crumbs.) Freeze the cake for 10 minutes to set the crumb coat. 
• Continue frosting the cake with the remaining frosting and extra Fruity Pebbles Crunch. Best served day of assembly. Can also be frozen in an airtight container for up to a week.

The post Fruity Pebbles 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.

I got started on my St. Patrick’s Day cakes a little early this year and had so much fun making this Green Velvet Rainbow Cake – especially since I put a little surprise in the center for my kids.

GREEN VELVET RAINBOW CAKE

For the cake, I adapted the Sweetapolita Red Velvet Cake I loved last year for Valentine’s Day. I omitted the red velvet emulsion, used green food gel, and altered just a few other things here and there. Admittedly, a green cake is a little strange to get used to (visually), but I do love the deep green color and it tastes just like a red velvet cake.

The best part of the cake is what’s inside. I decided to put a little gold at the end of this rainbow cake. I used 4-inch cookie cutters to cut out the centers from two of the cake layers. Then I left two cake layers, the one for the bottom and the one for the top, completely whole, and filled the center with chocolate coins as I stacked the cake.

THE SURPRISE

I loved cutting into this cake, probably more than the kids. It was so fun to see their reactions. Their eyes were glued to the cake as I cut, and they couldn’t hold their hands back as soon as they saw the coins fall out. Westin even told me, “Mom, that was really cool. I wasn’t expecting that!” Yes! Mom win!

Hope you enjoy this as much as we did! Follow me on Instagram @cakebycourtney for more tips and recipes on all things cake!

Similar Recipes You’ll Enjoy

• Pink Velvet Cake with Raspberry Buttercream
• Red Velvet Cookie Cake with Chocolate Cream Cheese Frosting
• 10 Fun and Easy St. Patrick’s Day Cake Ideas
• The Best Red Velvet Bundt Cake with Cream Cheese Glaze
• Red Velvet Cake with Chocolate Sour Cream Frosting

Print

Green Velvet Rainbow Cake

Tender and moist green velvet cake layers with a rainbow vanilla buttercream.

Ingredients

FOR THE CAKE

• 3/4 cup (169.5 g) unsalted butter, room temperature
• 1 cup (220 g) light brown sugar, packed
• 3/4 cup (150 g) granulated sugar
• 1 teaspoon green food gel I use Americolor Gels
• 3 large eggs room temperature
• 2 1/2 cups (300 g) all-purpose flour
• 1 tablespoon (7.4 g) cocoa powder
• 1 teaspoon (5.6 g) kosher salt
• 1 1/2 cups (360 g) buttermilk, warm
• 1/4 cup (60 g) sour cream
• 1 tablespoon (14.4 g) vinegar
• 1 1/4 teaspoons (5 g) baking soda

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
• Dash of salt
• 1 teaspoon (4.2 g) pure vanilla extract
• Americolor food gels optional
• *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 350 degrees F. Spray the bottom and sides of four 6-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again with the nonstick spray. Set aside.
• In a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, brown sugar, and green food gel. Beat the ingredients on medium-high speed for about 5 minutes, until the mixture is light in color and slightly increased in volume.
• Lower the speed and add the eggs, one at a time, mixing until each egg is incorporated before adding the next.
• In a separate bowl, sift the flour and cocoa powder. Sprinkle the salt on top of the dry ingredients and whisk until combined.
• With the stand mixer on low speed, alternately add the dry ingredients and the buttermilk into the butter mixture, beginning and ending with dry ingredients. Mix until just incorporated. Fold in the sour cream.
• In a small bowl, combine the vinegar and baking soda until it fizzes and then add to the batter. Whisk lightly until blended.
• Divide the batter evenly between the prepared pans (about 13-14 ounces of batter in each pan).
• Bake for 23-25 minutes. 
• Let pans cool on wire rack for about 10-15 minutes before inverting the cakes onto racks. Let cool completely.
• Level cakes. Use the cakes right away or wrap in plastic wrap and freeze for a few days. 

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 vanilla, 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.
• Divide the frosting into six bowls and add food coloring, if desired.
• Use a spoon to mix the frosting by hand, which will push out the air pockets created by the electric mixer.

ASSEMBLY

• Once the cake layers are completely cooled and leveled, use a 4″ cake ring or cookie cutter to cut the center of two cake layers out.
• Place the first cake layer (not one that has the center out) bottom-side down, in the center of the cake board. Using an offset palette knife, spread about 1/2 cup frosting evenly across the cake layer. 
• Place the second cake (one without a center) layer on top of the frosting. Frost the top of the second cake and add the third cake layer (the second cake without a center) on top of the frosting. Fill the center hole with gold coins and top with the final cake layer (which should be the second cake layer that wasn’t cut out). 
• 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.
• If you’re doing the rainbow effect, place each color in it’s own piping bag. Pipe two stripes of each color around the entire cake, starting with red at the top and finishing with purple at the bottom. Use a cake scraper to smooth out the colors and blend.

The post Green Velvet Rainbow Cake first appeared on Cake by Courtney.