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4.5 from 6 votes

Shamrock Shake Bundt Cake

Tender and moist mint bundt cake with vanilla buttercream.
Course: Dessert
Cuisine: Cake
Keyword: Bundt Cake, Mint Cake, Shamrock Shake Bundt Cake, Shamrock Shake Cake, Vanilla Buttercream

Ingredients

FOR THE CAKE

  • 3 cups (345 g) cake flour
  • 1 tbsp (10 g) baking powder
  • 1 tsp (5 g) salt
  • 1 cup (226 g) unsalted butter, at room temperature
  • 1 3/4 cups (350 g) granulated sugar
  • 3 eggs, at room temperature
  • 2 egg whites, at room temperature
  • 2 tsp. (8.4 g) mint extract
  • 1 tsp (4.2 g) vanilla extract
  • 1 cup (240 g) buttermilk, at room temperature
  • 3/4 cup (180 g) sour cream, at room temperature
  • green food coloring, optional

FOR THE BUTTERCREAM

  • 2 cups (452 g) unsalted butter, slightly cold
  • 6 cups (725 g) powdered sugar, measured and then sifted
  • 1/4 cup (57.75 g) heavy whipping cream
  • 1 tsp (4.2 g) vanilla extract
  • pinch of salt

Instructions

FOR THE CAKE

  • Preheat the oven to 325 degrees F. Spray your bundt pan (I use this one) with nonstick spray, coat with flour and set aside.
  • In a medium size mixing bowl, combine the flour, baking powder, and salt. Whisk to combine. Set aside.
  • In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and the sugar together on medium speed for about 2 to 3 minutes.
  • Add the eggs and egg whites, in three additions, making sure to mix well between each addition and scraping down the sides of the bowl. Stir in the extracts.
  • With the mixer on low speed alternately add the flour mixture and the buttermilk to the butter mixture, starting and finishing with the flour mixture. Mix until combined.
  • Fold in the sour cream and food coloring.
  • Pour the batter into your prepared bundt pan. Bake for about 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
  • Let the cake cool completely in the bundt pan before inverting onto a wire rack. Trying to remove the cake from the pan too quickly is usually what causes the cake to stick and fall apart. I left my cake in the pan for an hour before flipping it.

FOR THE BUTTERCREAM

  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on its own for a few minutes. The butter will get lighter in color and fluffier in texture.
  • With the mixer on low speed, gradually add the powdered sugar, followed by the cream, vanilla and salt.
  • Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes, until it's nearly white in color and fluffy in texture.