Description
A delicious cake infused with Andes mints and topped with cream cheese frosting and festive sprinkles.
Ingredients
Scale
- 2 1/2 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Unsalted butter (room temperature)
- 2 TBSP Oil (canola or vegetable)
- 1 cup White granulated sugar
- 1/3 cup Sour cream (room temperature)
- 1 TBSP Pure vanilla extract
- 3 Large eggs (room temperature)
- 3/4 cup Buttermilk (room temperature)
- 3/4 cup Andes mints (chopped *optional)
- Green food dye
- 4 oz Cream cheese (room temperature)
- 3/4 cup Unsalted butter (room temperature)
- 3 cups Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
- 1/4 tsp Salt
- Green food dye
- Red heart jumbo sprinkles
Instructions
- Preheat the oven to 350℉. Spray a 9X9-inch cake pan with baking nonstick spray. Line the bottom with parchment paper and spray again. Set aside.
- In a medium bowl, mix the flour, baking powder, baking soda, and salt. Set aside. Chop the Andes mints.
- Using a mixer, beat the butter, oil, and sugar on high speed for 2 minutes. Use a rubber spatula to scrape the bowl.
- Add in the sour cream, vanilla, and green food dye (3 drops), mix until combined. Add in the eggs and mix on medium speed until smooth. Make sure to scrape the bowl.
- Add 1/3rd of the dry ingredients and half of the buttermilk and mix on low speed. Add another 1/3rd of the dry ingredients and the rest of the buttermilk. Then, finish with the rest of the dry ingredients.
- Take the batter off the mixer, add in the chopped Andes mints. Mix until combined. Pour the batter into the pan.
- Bake for 33-36 minutes. Bake until a toothpick inserted comes out clean.
- Let the cake sit in the hot pan for 10 minutes. Transfer the cake to a cooling rack. Cool completely before decorating.
- In a medium bowl, sift the powdered sugar.
- Using a mixer, beat the cream cheese and butter on high speed for 2 minutes.
- Add in half of the powdered sugar and mix on low speed until just combined. Repeat with the rest of the powdered sugar. Add in the vanilla, green food dye (3 drops), and salt and beat on high speed until smooth.
- Spread the frosting over the cake. Add the heart sprinkles on top.
Notes
- The Andes mints can be omitted if desired.
- Use a toothpick to ensure the cake is fully baked before removing it from the oven.
- This cake can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 36 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg