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Sugar & Sparrow

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Thin Mint Chocolate Cake Recipe

January 27, 2020 · In: Cake, Featured, Recipes, Seasonal, Spring

Jump to Recipe

I never got the chance to be a Girl Scout, but I have been loving their cookies for a lifetime and don’t plan on stopping any time soon. They’ve got an array of amazing flavors, but my favorite are Samoas and Thin Mints. Hands down. So when I was working on a peppermint hot chocolate cake this past Christmas and it came out of the oven tasting just like a Thin Mint, I knew just what I had to do with it. I never made that peppermint hot chocolate cake (maybe this year!), but I am oh so happy with this Thin Mint inspired cake in the meantime!Ā 

Mint Chocolate Cake recipe with Thin Mints

It all starts with a moist, decadent Mint Chocolate cake. This is essentially my favorite chocolate cake recipe, but with mint extract (I used McCormick Pure Peppermint Extract for this) added to give it the perfect flavor. It’s really easy to go overboard with mint extract, which is why there isn’t a whole lot of it in this cake recipe, but the little bit that’s in there gives such a precise balance of mint and chocolate flavors – the same you’d find in a Thin Mint cookie. It’s a one-bowl cake recipe (yay!), which means you can whip it up in about five minutes and it’s easy for cakers of all skill levels. You really can’t go wrong with this one! 

Mint chocolate cake recipe from scratch with mint chocolate buttercream
Mint Chocolate Cake Recipe with Mint Chocolate Buttercream

To take this cake recipe beyond, I paired the Mint Chocolate Cake with Mint Chocolate Chip Buttercream and layers of crumbled Thin Mints in between. Holy yum. I originally planned on crushing the Thin Mints and adding them straight to the buttercream, but I found that they muddled the color into a weird brownish green hue. So instead, I flavored the buttercream with a touch of mint, added a few drops of Americolor Mint Green, and added chopped semi-sweet chocolate chips. The added crunch of the crushed Thin Mints along with this Mint Chocolate Chip Buttercream is to die for.

Mint chocolate chip frosting recipe
Thin Mint Cake Recipe

To get your hands on a box of Thin Mints, you’ve got a few different options. You can use the Girl Scout website to find a booth near you, order directly from a Girl Scout if you know one, or get them on Amazon. I do recommend buying them in person, because you can guarantee you are giving to a great cause (funding the Girl Scout program, which empowers young women and teaches them leadership skills) and they’re a little bit cheaper that way too. 

Thin Mint Girl Scout Cookies
Mint Chocolate Chip Cake Recipe

If you don’t have access to Thin Mints at all, you can feel free to try this recipe with a different mint chocolate cookie of your preference, or omit the cookies altogether. The cake and buttercream on their own taste like mint chocolate cake heaven, and it’s guaranteed to satisfy any lover of this flavor combo. Enjoy!

Mint Chocolate Cake Recipe by Sugar and Sparrow

Thin Mint Chocolate Cake

5 from 6 votes
Layers of moist, decadent Mint Chocolate Cake with layers of crumbled Thin Mint cookies and Mint Chocolate Chip buttercream. A mint chocolate lover's dream!
Print Recipe Pin Recipe
Prep Time:20 mins
Cook Time:45 mins

Ingredients

Mint Chocolate Cake

  • 2 Cups (265g) all purpose flour
  • 1 2/3 Cups (340g) white granulated sugar
  • 2/3 Cup (60g) unsweetened natural cocoa powder (not Dutch Process)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 Cup (120ml) vegetable oil
  • 2 eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure peppermint extract
  • 1 Cup (240ml) full-fat buttermilk, room temperature DIY recipe in notes below
  • 1 Cup (240ml) hot water

Mint Chocolate Chip Buttercream

  • 2 Cups (452g) unsalted butter, room temperature
  • 7 Cups (840g) powdered sugar
  • 6 Tbsp (89ml) heavy whipping cream
  • 1 tsp pure peppermint extract
  • 2 tsp pure vanilla extract
  • 1/4 tsp salt
  • A few drops of green food color gel
  • 1/2 Cup (92g) semi-sweet chocolate chips, finely chopped

Chocolate Ganache Drip

  • 1/2 Cup (92g) semi-sweet chocolate chips
  • 1/2 Cup (120ml) heavy whipping cream

Additional Fillings and Garnishes

  • 8 Thin Mint cookies, crushed into crumbs
  • 8 Thin Mint Cookies, whole (for garnish)

Instructions

Make the Mint Chocolate Cake

  • Preheat the oven to 350ĀŗF and prepare three 6-inch cake pans or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle.Ā 
  • Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla extract, peppermint extract, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin.Ā 
  • Pour into prepared cake pans no more than 2/3 full and bake for 40-45 minutes, until a wooden toothpick inserted comes out clean. Cool completely.

Make the Mint Chocolate Chip Buttercream

  • With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light (almost white) in color. About 7 minutes.Ā 
  • Add the powdered sugar a few cups at a time, mixing on low and scraping down after each addition to make sure each is fully incorporated before adding the next one. Add the heavy whipping cream, vanilla extract, peppermint extract, and salt and mix on medium-low for another two minutes until fully incorporated.
  • Add a few drops of green food color gel until the desired shade of mint green is reached. Then, gently fold in the chopped chocolate.

Make the Chocolate Ganache

  • Place chocolate chips into a heat resistant bowl (glass or metal).
  • In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to boil. I always look for small bubbles forming around the edge and a soft boil starting in the middle. When you see that it’s just starting to boil, pour it into your bowl of chocolate and let sit for one minute.Ā 
  • Whisk it together until it’s uniform in consistency and there are no bits of chocolate left on your whisk. Cool ganache at room temperature for about 30 minutes, or until the ganache itself is room temperature.Ā 

Assembly

  • Torte the cooled Mint Chocolate Cake layers and place the first one on top of a cardboard cake circle, ensuring it stays put with a swipe of buttercream between the cake and cardboard. Add a layer of Mint Chocolate Chip Buttercream as filling, followed by a layer of crushed Thin Mint cookies. Place the next cake layer on top and repeat the fillings before placing the final cake layer, upside down, on top.
  • To create the design pictured, frost the cake with Mint Chocolate Chip buttercream and place it into the refrigerator for at least 20 minutes to firm up before adding the chocolate ganache. Once the chocolate ganache has reached room temperature and the cake finish is chilled, drip the cake with it (here is a great tutorial on how to drip cakes). Place back into the refrigerator for at least five minutes before finishing the cake with buttercream piping and more Thin Mint cookies.

Notes

DIY Buttermilk recipe: For this recipe, add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe.Ā 
Make ahead tips: the Mint Chocolate Cake can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature.Ā 
The Mint Chocolate Chip Buttercream can be made ahead and stored in an airtight container at room temperature for up to one day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip with your stand mixer on medium for one minute to bring it back to frosting consistency.Ā 

I’m so thrilled with how this Thin Mint Chocolate Cake recipe turned out and hope you love it as much as I do! Let me know what you think in the comments and feel free to tag @sugarandsparrowco to show me your take on this cake. I love to see what you create with my recipes!

By: Whitney Ā· In: Cake, Featured, Recipes, Seasonal, Spring Ā· Tagged: americolor mint green, cake recipe, chocolate, chocolate cake, cookie cake, drip cake, girl scout cookie cake, girl scout cookies, mint, mint chocolate, mint chocolate cake, mint chocolate cake recipe, mint chocolate chip buttercream, mint chocolate cookie cake, thin mints

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Comments

  1. Amber C says

    January 27, 2020 at 11:50 am

    Do you mind sharing what brand extract you used in this recipe?

    Reply
    • Whitney says

      January 28, 2020 at 2:59 pm

      Hi Amber! I used McCormick Pure Peppermint Extract and loved the flavor: https://amzn.to/37CbAc6

      Reply
      • natalie says

        June 22, 2021 at 8:30 am

        hiii if i don’t want to use vegetable oil, what can i replace it with?

        Reply
        • Whitney says

          June 22, 2021 at 7:08 pm

          Hi there! You could use any kind of oil for this cake – coconut, canola, etc. Just be aware that whatever you use will end up flavoring the cake if it has a strong flavor profile.

          Reply
  2. Angel says

    January 28, 2020 at 3:14 am

    This looks delicious! Can’t wait to try it! Would this recipe work for three 8 inch cake tins?

    Reply
    • Whitney says

      January 28, 2020 at 2:57 pm

      Hi Angel! To make enough batter for three 8 inch cake pans you’ll need to make 1.5 of the recipe (divide each ingredient by 2 and add that number to the original amount). If it’s easier math-wise, you could also just double the recipe and have enough for 4 8-inch cake layers.

      Reply
  3. Amber says

    January 28, 2020 at 7:53 am

    Would you mind sharing the brand of peppermint extract you use? I find some to be really off putting and others not so much.

    Reply
    • Whitney says

      January 28, 2020 at 2:47 pm

      Hi Amber. I totally agree about the mint extract! I used McCormick Pure Peppermint Extract and it was just perfect: https://amzn.to/37CbAc6

      Reply
  4. Polly :) says

    January 29, 2020 at 6:23 am

    Oh. My. GOODNESSSSSSSS! I hope there is a Samoas cake in the works!!!!! I was a Girl Scout up until my senior year of HighSchool!
    The Samoas… AKA, Caramel Delights… Were my ULTIMATE FAVE! Thanks for sharing! These were my brothers most favorite and his BDay is coming up!

    Reply
    • Whitney says

      January 29, 2020 at 9:50 am

      Hi Polly! A Samoa cake is next on my list for SURE! I love them so much and a cake version would be incredible. Hope I can get a recipe out in time for your brother’s bday!

      Reply
  5. Aafreen Khan says

    February 3, 2020 at 10:26 am

    Please share the recipes in form of videos. It will be easier to make as we will be able to see the consistency of everything.

    Reply
    • Whitney says

      February 5, 2020 at 9:24 am

      Thanks for the suggestion! I wish I had the time to make a video for each of my recipes, but realistically, it takes a LOT of time between filming, baking, editing, etc. I’ve got a few essential recipes on my list to film though and already have a video for my Vanilla Cake recipe on YouTube. Be sure to subscribe to my YouTube channel so you don’t miss any new ones: https://www.youtube.com/sugarandsparrow

      Reply
  6. Nicole Freeman says

    February 4, 2020 at 11:15 am

    Would you happen to know the cook time if I wanted to turn this into cupcakes instead?

    Reply
    • Whitney says

      February 5, 2020 at 9:18 am

      These would be amazing as cupcakes, Nicole! To make these as cupcakes, use the same oven temp and fill the tins no more than 2/3 full, then bake for about 17 min.

      Reply
      • Nicole Freeman says

        February 17, 2020 at 10:44 am

        Thank you!!

        Reply
  7. Dawn says

    February 10, 2020 at 9:31 am

    5 stars
    I made this cake on Saturday for my sons 40th birthday. He said it was the best chocolate cake. The only thing I did wrong was not chopping up the chocolate fine enough and the tip kept getting clogged when I was doing the rosettes. I made my own thin mint cookies. This is the second recipe of yours
    I have tried and it was great. Thank you so much!

    Reply
    • Whitney says

      February 10, 2020 at 9:42 am

      I am so happy to hear that, Dawn!! I’m glad the recipe was a hit. Sounds like you went all out with making your own Thin Mint cookies and all! Great job!

      Reply
  8. Emily Zastrow says

    February 20, 2020 at 2:34 pm

    5 stars
    This made amazing cupcakes! Couldn’t be happier with how it turned out. I couldn’t find Girl Scouts selling thin mints near me but used a Wilton 1M to pipe the frosting on and it looked beautiful. I’ll definitely be trying more recipes of yours! Thanks for the great recipe! Posted photos on my Instagram @bakingwithzastrow

    Reply
    • Whitney says

      February 21, 2020 at 3:09 pm

      I’m so glad you made a cupcake version, Emily! Such a great idea. I saw them on Instagram and they turned out so beautiful! Thanks for tagging me so I could see!

      Reply
  9. Robyn says

    May 12, 2020 at 10:02 pm

    Hi there! This looks so gorgeous, I’m wondering whether your 6 inch tins are 2 or 3ā€ tall? It looks like quite a large recipe for a 6ā€ cake (I have 2ā€ tall tins) so just want to check!
    Thankyou!!

    Reply
    • Whitney says

      May 13, 2020 at 11:37 am

      Hi Robyn! My 6-inch pans are 2 inches tall and this recipe makes just enough for filling those tins 2/3 of the way full.

      Reply
  10. Megan says

    December 20, 2020 at 4:17 am

    Hi Whitney! This cake looks incredible! If I fully assembled the cake with ganache and the pipes frosting, do you think it would hold well in the freezer for about one week? Thanks!!

    Reply
    • Whitney says

      December 21, 2020 at 10:23 am

      Hi Megan! I have never stored a cake in the freezer before but I hear that decorated cakes keep very well with that method. Feel free to give it a try!

      Reply
  11. Carissa says

    January 30, 2021 at 8:02 pm

    5 stars
    This buttercream was so so good. I usually don’t love mint, I loved that this frosting had both vanilla and mint flavor so it wasn’t overpowering

    Reply
    • Whitney says

      January 31, 2021 at 10:27 am

      Yay, Carissa! I’m so happy to hear that this recipe was a hit!

      Reply
  12. Ivonne says

    February 12, 2021 at 12:50 am

    Hi! This cake looks amazing and delicious I am making it this weekend and I am very excited to try it! I was wondering if you know the calories or macros per cake? Thank you!!

    Reply
    • Whitney says

      February 14, 2021 at 8:16 pm

      Yay, Ivonne! I’m so excited for you to try this! I don’t know the calorie info (I try not to think about it haha). Looks like there are sites out there that help calculate the calories in a recipe though: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

      Reply
  13. Callie says

    February 14, 2021 at 5:23 am

    Can’t wait to make this as I have loved all of your recipes to far! What tip did you use for the swirls on top?

    Reply
    • Whitney says

      February 14, 2021 at 6:14 pm

      Yay! So excited for you to try this, Callie! I used Wilton Tip 1M for the swirls on top.

      Reply
  14. Callie says

    February 17, 2021 at 7:39 pm

    Thank you for your quick response, it was DELICIOUS!

    Reply
    • Whitney says

      February 18, 2021 at 10:05 am

      Yay, Callie! So happy to hear that!

      Reply
  15. Liz says

    May 13, 2021 at 5:37 am

    How many eggs does this recipe call for?

    Reply
    • Whitney says

      May 13, 2021 at 9:30 pm

      Hi Liz! As stated in the recipe above, it calls for 2 eggs.

      Reply
  16. Lauren says

    July 10, 2021 at 2:46 pm

    Whitney, my family has had to transition to vegan based cakes due to a dairy and egg allergy, could you give me a few ideas on how to transition this to a vegan more like your vegan cookies and cream cake? BTW, we loved that one!

    Reply
    • Whitney says

      July 11, 2021 at 9:24 pm

      Of course, Lauren! So happy you love the vegan cookies and cream recipe. To create a vegan version of this recipe, use this vegan chocolate cake recipe: http://sugarandsparrow.com/vegan-chocolate-cake-recipe and instead of adding 2 tsp vanilla, add 1 tsp vanilla + 1/2 tsp peppermint extract. For the buttercream, double this vegan vanilla buttercream recipe as a base: https://sugarandsparrow.com/vegan-vanilla-buttercream-recipe/ and instead of adding 4 tsp vanilla, add 1 tsp pure peppermint extract, 2 tsp pure vanilla extract, a few drops of green food color gel, and then fold in 1/2 Cup (92g) semi-sweet chocolate chips, finely chopped. Hope that helps! Now I need to make a vegan version of this cake!

      Reply
  17. Kelsey says

    March 16, 2022 at 8:42 am

    If I wanted to make an 8″ cake would you recommend doubling the recipe? I made this as the recipe is and it was a huge hit!

    Reply
    • Whitney says

      March 18, 2022 at 8:30 am

      Hi Kelsey! For a two layer 8 inch cake, keep the recipe as-is. For a triple layer 8 inch cake, make 1.5x the recipe. Enjoy!

      Reply
  18. Lori Larson says

    June 12, 2022 at 7:16 am

    5 stars
    Whitney,
    AGAIN another cake that was soooooooo delicious! I made this cake for my birthday because I knew it would be better than any cake anyone could make or buy. Rave reviews from all who partook . Your cakes are so scrumptious and beautiful!
    Thank you!

    Reply
    • Whitney says

      June 14, 2022 at 7:13 pm

      Yay, Lori!! That makes my day! Happy birthday and I’m so glad this recipe was a hit for your party!

      Reply
  19. Anna says

    June 20, 2022 at 7:51 am

    5 stars
    Just made this cake for Father’s Day and it was the bomb. Definitely a husband favorite as he loves his Girl Scout thin mint cookies! I would recommend a larger piping tip as my first one got clogged with chocolate chip pieces. Otherwise a perfect cake!

    Reply
    • Whitney says

      June 22, 2022 at 8:13 am

      Yay, Anna! I’m so happy this recipe was a hit! And yes – piping with the mint chocolate chip buttercream can be a challenge. It helps to keep a toothpick handy to unclog the piping tip if you need to or use a larger tip as you suggested.

      Reply
  20. Jillian says

    July 8, 2022 at 2:48 pm

    5 stars
    This is the most amazing mint chocolate chip cake recipe! You are so talented – I LOVE your site! Thank you so much for all the recipes/tutorials/tips šŸ™‚

    Reply
    • Whitney says

      July 11, 2022 at 10:36 am

      Yay, Jillian! I’m so happy you’ve been loving my site and that this mint chocolate chip cake was a hit!

      Reply

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BANANA BISCOFF CARAMEL CAKE šŸŒšŸŽ‚ these flavors BANANA BISCOFF CARAMEL CAKE šŸŒšŸŽ‚ these flavors are so warm and cozy together: layers of my favorite extra-moist banana cake, Biscoff cookie butter frosting, gooey salted caramel, and crushed Biscoff crumbs. Top it with a salted caramel drip + a Biscoff sprinkled buttercream rope border to go the extra mile. It’ll be worth it imo! ✨ ⁣⁣
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OREO TRUFFLES⁣
Yield: 30⁣
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INGREDIENTS⁣⁣
36 Oreo cookies⁣⁣
8 Oz cream cheese, brick-style not the spread⁣⁣
1/2 tsp pure vanilla extract⁣⁣
10 Oz (284g) Ghirardelli melting wafers (dark, milk, or white chocolate)⁣⁣
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INSTRUCTIONS⁣⁣
1. Place the Oreo cookies into a food processor and pulse into fine crumbs.⁣⁣
2. In a stand mixer fitted with the paddle attachment (a hand mixer works fine too!), beat the cream cheese until smooth and creamy. Set aside 2 Tablespoons of the Oreo cookie crumbs, then add the rest to the cream cheese. Add the vanilla and mix on low speed until well combined.⁣⁣
3. Roll the Oreo mixture into 1 inch balls and place on a lined baking sheet. Freeze for at least 15 minutes.⁣⁣
4. Coat the Oreo balls with @ghirardelli melting wafers or tempered chocolate. Garnish with cookie crumbs immediately after coating, while the chocolate is still wet.⁣⁣
5. Serve after the chocolate coating has set or store in the refrigerator for up to 2 weeks.⁣⁣
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Full recipe is linked in my bio! ✨⁣⁣
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RASPBERRY BUTTERCREAM⁣
Yield: 3 Cups⁣
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INGREDIENTS⁣
1 Cup (226g) unsalted butter, room temperature⁣
3/4 Cup (18g) freeze-dried raspberries⁣
3 Tbsp (45ml) whole milk, room temperature⁣
1 tsp pure vanilla extract⁣
3 Cups (360g) powdered sugar⁣
pinch of salt⁣
⁣
INSTRUCTIONS⁣
1. With a food processor, grind the raspberries into a fine powder. Sift out the seeds (if a few seeds end up in the powder that is totally ok) and set the powder aside.⁣
2. Whip the butter using a stand mixer with a paddle attachment on medium-high speed until it’s creamy and light in color, about 5 minutes. Add the vanilla, milk, and raspberry powder and continue to mix on medium until fully combined.⁣
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