Best Starlight Mint Cake Recipes

MINT CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease a 9×2 inch round cake pan, line with a parchment paper round (see #6 in Cake Baking Tips), and then lightly grease the parchment paper. Parchment paper helps the cake seamlessly release from the pan. I recommend using nonstick spray for greasing.
• In the bowl of an electric handheld or stand mixer fitted with a paddle attachment, cream the sugar and butter together on medium speed until light and fluffy, about 4-5 minutes. With the mixer on low, slowly stream in the oil. Scrape the sides and bottom of the bowl to make sure everything is well blended. With the mixer on low, add in the eggs, one at a time, making sure that each is incorporated before adding in the next. Add the vanilla and run the mixer for 30 more seconds. Take the bowl out of the mixer.
• In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until combined. With a rubber spatula or wooden spoon, fold the flour mixture into the butter mixture in three batches, mixing each until almost blended. Batter will be very thick. Finally, pour in the hot water and whisk to combine. Pour evenly into prepared cake pan. Lightly tap pan on the counter a few times to settle the cake batter and release any trapped air bubbles.
• Bake in the center of the oven for 30-36 minutes (and up to 40 minutes, if needed but begin checking at 30). The cake is done when a toothpick inserted into the center comes out clean or when the cake springs back if you lightly poke the center with your finger. Remove from the oven and cool cake in the pan set on a cooling rack for 20 minutes. Remove cake from the pan and place cake directly on the cooling rack to finish cooling. Once cool, you can place the cake on your cake stand or serving plate.
• Place the chocolate, cream, and salt in a large heat-safe bowl set over a medium saucepan of simmering water. (Or use a double boiler if you have one.) Do not let the bottom of the bowl touch the water. Stir frequently until chocolate has melted and ganache is smooth. Remove from heat and stir in the vanilla. Set aside at room temperature to cool until thickened. You want it cool enough to not melt the frosting, but still a little fluid. This takes about 60-90 minutes to cool. (NOTE: This yields a lot of ganache and I used about 3/4 of it on top of the cake and then drizzled more on each slice.)
• In the bowl of an electric handheld or stand mixer fitted with a paddle attachment, beat the butter, shortening, and mint together on medium-low speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add confectioners' sugar, peppermint extract, and milk and continue beating until whipped, smooth and creamy.
• Spread peppermint cream in a thick layer all over the top of the cooled cake. There's a lot of frosting, so pile it high. Try to make the edges sharp angles that follow the line of the cake. (You can see it pictured above.) I always use a small icing spatula. Place uncovered in the refrigerator for 30 minutes to help set the frosting. Pour ganache slowly on top of cake and use a small offset spatula or a knife to gently spread all over the frosting. Return cake to the refrigerator and chill uncovered for 30 minutes before slicing and serving. Feel free to garnish with mint leaves.
• Cover leftover cake tightly and store in the refrigerator for up to 1 week.

MINT CAKE

Steps:

• Prepare cake mix according to package directions. Add 1/4 teaspoon mint extract to batter; beat well. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Using the end of a wooden spoon handle, poke 24 holes in cake. Spread pudding evenly over cake. Combine the whipped topping, food coloring and remaining extract; spread over pudding. Cover and refrigerate for at least 2 hours.

STARLIGHT YELLOW CAKE

Steps:

• 1. Preheat oven to 350 F.
• 2. Grease bottom and sides of a rectangular pan, 13 X 9-inches, 2 round pans, 9 X 1 ½ -inches, or 3 round pans, 8 X 1 ½-inches with shortening and lightly flour.*(see my notes)
• 3. Beat all ingredients with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
• 4. Beat on high speed 3 minutes, scraping bowl occasionally; pour into pan(s).
• 5. Bake rectangle 35 to 40 minutes, 9-inch rounds 25 to 30 minutes, 8-inch rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center.
• 6. Cool rectangle in pan on wire rack; cool rounds 10 minutes; remove from pans to wire rack.
• 7. Cool completely, about 1 hour.
• 8. Frost as desired.

NEW STARLIGHT CAKE, BETTY CROCKER

Steps:

• Preheat oven to 350 degrees F. Grease and flour pans.
• Measure all ingredients into large mixer bowl.
• Blend 1/2 minute on low speed, scrape bowl thoroughly.
• Beat 3 minutes at high speed, scraping occasionally.
• Pour into pan(s), one 9" x 13", two 8" or 9" layers. Bake until wooden pick inserted in center comes out clean.
• Cool 10 minutes before removing from pans.
• Frost if desired after completely cool.

STARLIGHT MINT CAKE

Steps:

• Prepare cake batter and bake as directed on package for two 9-inch round layers.
• Cool cakes in pans 15 minutes.
• Pierce cakes with large fork at 1/2 inch intervals.
• Stir boiling water into dry jelly powder 2 minutes until completely dissolved.
• Pour over cakes.
• Refrigerate 3 hours.
• Heat oven to 350°F
• Crush 5 mints in blender; mix with melted chocolate, sour cream and food coloring.
• Place 1/2 the remaining mints, about 4 inches apart, on baking sheet covered with parchment paper.
• Bake 5 minutes or until mints melt to form 2 1/2 to 3 inch circles.
• Cool before removing from baking sheet.
• Repeat with remaining mints.
• Dip bottom of 1 cake pan in warm water 10 seconds; unmould onto plate,
• Spread with chocolate mixture.
• Unmould second cake; place on first layer.
• Frost with Cool Whip.
• Decorate with melted mints.
• Store in refrigerator.
• HOW TO BEND CANDY: To create a curvy effect on the melted candy, use a metal spatula to carefully remove melted candy from parchment while still warm and pliable.
• Place over the handle of a wooden spoon or any other object that will bend the candy.
• Cool completely before using to decorate cake.