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Thin Mint Cake

Cook Time50 mins
Total Time50 mins
Servings: 1 Three Layer Cake


  • For the cake:
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  • 1 cup butter softened
  • 2 1/2 cups sugar
  • 4 eggs
  • 1 cup cocoa powder
  • 2 cups hot water
  • 1/8 teaspoon peppermint extract
  • 2 3/4 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 boxes Thin Mint cookies
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  • For the buttercream:
  • <br>
  • 1 cup butter softened
  • 1/2 cup shortening
  • 4 1/2 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3 drops peppermint extract
  • Mint green food coloring


  • Preheat the oven to 350 degrees F.
  • Butter and flour three 8-inch round cake pans and line bottoms with parchment.
  • Cream together the butter and sugar. Add in the eggs, 1 at a time, mixing well after each.
  • Whisk together the cocoa powder, hot water and peppermint extract.
  • Whisk together the flour, baking soda, baking powder and salt.
  • Add 1/3 of the dry mixture into the creamed butter/sugar mixture. Mix. Add in 1/2 of the warm cocoa/water mixture. Mix again. Repeat till all the flour and cocoa are combined.
  • Divide batter evenly among the cake pans. Bake for 40 to 50 minutes till a toothpick inserted comes out clean.
  • For the buttercream: Cream together the butter and shortening. Gradually add in the powdered sugar. Add in the milk, vanilla, mint extract and desired amount of food coloring. Mix till combined.
  • To assemble: Roughly chop 1 box of Thin Mint cookies. Starting with the first layer of cake, spread about 1/4 cup of frosting across the top. Sprinkle 1/3 of the chopped cookies in the middle of the layer, leaving a 1/2 inch border around the edge. Top with the next layer of cake and repeat this process 1 more time then top with the last layer of cake. Cover the whole cake with the mint frosting. Using a medium star tip, pipe along the top edge of the cake with more mint frosting. Place whole Thin Mints along the edge on top of the piped frosting.
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