Mint cake brings a refreshing twist to classic sponge desserts, combining sweetness with a cool, aromatic finish. This cake stands out for its soft base, gentle green hue, and delicate coconut notes that make every slice feel thoughtfully layered rather than overpowering. It works just as well for an afternoon treat as it does for a simple celebration, especially when you want something different from chocolate or vanilla. Served with a dusting of powdered sugar, it looks understated but delivers surprising depth in flavor.
What Is Mint Cake?
Mint cake is flavored with mint syrup, which gives it both aroma and moisture. Unlike dense mint desserts, this version stays airy thanks to whipped eggs and a balanced ratio of oil and yogurt. It’s popular in home baking because it feels special without requiring complicated techniques.
Pro Tips for the Best Mint Cake
- Choose a good-quality mint syrup with a clean flavor, not one that tastes overly artificial.
- Sift the flour, potato starch, and baking powder together to avoid lumps and ensure even rising.
- Let the cake cool completely before dusting with powdered sugar so it stays neat and doesn’t melt into the surface.
Frequently Asked Questions
Can I use fresh mint instead of mint syrup?
Fresh mint alone won’t give the same intensity or moisture as mint syrup, so the texture and flavor will change. If you try this, expect a more subtle aroma rather than a clear mint profile. So it’s better to stick to syrup for this recipe.
Why is my mint cake dry?
A dry mint cake is usually the result of overbaking or incorrect ingredient measurements. Make sure to check the cake around the 40-minute mark, as oven temperatures can vary. Also, avoid reducing the oil or yogurt, as they are essential for moisture, and using a kitchen scale helps keep proportions accurate.
Does the coconut flavor stand out?
The coconut is very subtle and mainly adds texture rather than a strong flavor. It softens the mint and gives the cake a pleasant bite without turning the cake into a coconut dessert. Even those who aren’t big coconut fans usually enjoy it here.
How to Store Mint Cake
To store mint cake, keep it away from heat and direct sunlight to preserve its softness. If your kitchen is very warm, you can refrigerate it, but bring it back to room temperature before serving. You can also freeze it whole or in slices for up to 2 months.
Ingredients
How to Make Mint-Flavored Sponge Cake
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Add the eggs and sugar to a bowl.
Add the eggs and sugar to a bowl.
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Then, beat with an electric mixer and watch the mixture transform into a pale, fluffy cream.
Then, beat with an electric mixer and watch the mixture transform into a pale, fluffy cream.
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Pour in the vegetable oil, plain yogurt, and mint syrup, then mix again until smooth and evenly colored.
Pour in the vegetable oil, plain yogurt, and mint syrup, then mix again until smooth and evenly colored.
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Mix in all-purpose flour, potato starch, and baking powder.
Mix in all-purpose flour, potato starch, and baking powder.
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Sprinkle in the shredded coconut and a pinch of salt, folding gently so everything is evenly distributed.
Sprinkle in the shredded coconut and a pinch of salt, folding gently so everything is evenly distributed.
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Pour the batter into a cake pan lined with parchment paper and bake in a preheated oven at 180°C (350°F) for 45 minutes.
Pour the batter into a cake pan lined with parchment paper and bake in a preheated oven at 180°C (350°F) for 45 minutes.
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Let the cake cool completely, then finish with a dusting of powdered sugar before slicing and serving.
Let the cake cool completely, then finish with a dusting of powdered sugar before slicing and serving.
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