I’m really excited about this cake.
Know what I’m NOT excited about? My toddler banging her head against the floor. Repeatedly. Every time she doesn’t get her way.
Which, incidentally…is often.
Isn’t it crazy how quickly you forget how high maintenance toddlers are? She wants to blow out all the candles, she wants to flick all the light switches, she wants to eat fourteen cookies, four raisins (which she will later spit out due to textural issues), a hard candy covered in fuzz that she finds under the couch, and sixteen bananas.
I usually cut Lucy’s bananas up for her, but lately she refuses to eat them and instead points at the bunch of bananas on the counter and does this particular yell that I’ve taken to mean “WANT”. When I finally peel and hand her a banana, she takes massive bites, saying “MMMMM….” loudly while smiling and staring at me. Because apparently, whole bananas are way tastier than cut up bananas, and she wants to make sure I know it.
I’ve stopped taking her out to eat. There just comes a point where it’s not worth it. I realized we reached that point when I spent the entire meal trying to stop her from eating the tablecloth.
Also? Tablecloths in restaurants should be outlawed. It’s too much responsibility. Am I supposed to try not to get any food on it? Do they change them after each table? Is there a washing machine in the back or does a service pick them up?
Seriously. I have a lot of questions about this.
If you’re not any of the above three, you probably don’t want this cake. So sorry about that.
It’s incredibly easy and so good — no chocolate or fancy stuff, just minty/vanilla flavor. I’ve gone homemade with lots of cake recipes here, but for this recipe, I decided to use a mix. A cake mix has that yummy kinda artificially vanilla flavor that brings out the milkshakey flavor of the cake.
Don’t act like you don’t know what I mean.
If you’re not a layer cake person, feel free to bake this cake in a 9×13 pan and just half the frosting recipe. It won’t be quite as pretty but it will taste JUST as good!!
(gorgeous cake stand and glittery cake server from Wonderelle Shop)
- 1 box vanilla cake mix (your choice -- I used Duncan Hines) plus ingredients needed to prepare
- 3 tsp mint extract (MINT, not peppermint -- I bought mine at Walmart)
- Couple drops green food coloring
- 2 sticks salted butter, slightly softened
- 1/4 cup heavy cream
- 2 tsp mint extract
- 1 tsp vanilla extract
- 4 cups powdered sugar
- Few drops green food coloring
- Preheat oven to 350. Butter and flour two 8 inch round baking pans (I use Baker's Joy spray -- my favorite!)
- Prepare cake mix according to box directions, adding extract and green food coloring before mixing batter. Divide batter between the two prepared pans and bake until tops spring back when lightly touched in the center, about 20 minutes or so. Let cool on wire racks for 5 minutes, then turn onto racks to finish cooling completely.
- (I prefer to cover and chill cakes overnight at this point, but if you don't have that kind of time, proceed after cakes are cool)
- Prepare frosting: In the bowl of your mixer, beat butter, cream, mint and vanilla extracts on medium low until combined. With the mixer on low, slowly add powdered sugar until just mixed. Add food coloring a drop at a time until desired color is achieved. Increase mixer speed to high and beat for one minute, until frosting is light and fluffy.
- Using a serrated bread knife, trim the domed tops from the cake. Place one cake, trimmed side down, on a plate. Frost, then cover with the second cake, trimmed side down. Frost entire cake. Top with whipped cream, cherry and sprinkles if desired.
Store uneaten cake in the refrigerator.
Enjoy and have a very happy Monday!!