Minty and sweet, Crème De Menthe liqueur is a yummy green alcoholic beverage usually served around St. Patrick's Day in cocktails such as the Grasshopper and the Stinger. Along with being a great cocktail mixer, Crème De Menthe is also amazing in brownies, cheesecakes, and favorite cake recipes. Most cakes pair Crème De Menthe liqueur with chocolate fudge topping or chocolate cake, however, this recipe pairs minty freshness with pistachio pudding mix and just a hint of chocolate.
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This recipe was submitted by Steve Harvey of Austin, Texas. His mom's famous Christmas cake, it was so popular that even the local firehouse would call in to check when the family would be around with their holiday gift. In his words, this cake is best served "warm — with a little whipped cream and a good cup of coffee."
How to Make Crème De Menthe Cake
Lyndsay Burginger
To start, preheat your oven to 350ºF and spray a bundt pan with cooking spray. Set aside.
In a large bowl combine the cake mix, vegetable oil, eggs, sour cream, pudding, and Crème De Menthe. Whisk until combined, about two minutes. Fold in the mini chocolate chips. Pour batter into a bundt pan.
Bake until a toothpick inserted comes out clean, about 35-40 minutes. Remove from the oven and place it on a cooling rack for 10-15 minutes. Using a knife, run around the edges of the pan and flip onto a cooling rack. Let cool fully to room temperature.
Now for the frosting! In a large bowl whisk together the powdered sugar, milk and Crème De Menthe until thick. If the mixture is too thick add a bit more milk. If too thin add more powdered sugar.
Using a spatula, frost the top of the cake, letting the frosting drip down. Sprinkle the top with the mini chocolate chips and serve.
If you are allergic to nuts you can substitute vanilla pudding in place of the pistachio.
To ensure the cake comes out of the bundt pan make sure to remove the cake 15-20 minutes after removing from the oven. Letting the cake cool entirely in the pan will make it nearly impossible to unmold in one piece.
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Crème De Menthe Cake
Ingredients
For the Cake
- 1 box yellow cake mix
- 1/3 cup Vegetable oil
- 4 eggs
- 1 cup sour cream
- 1 3.9-oz box instant pistachio pudding mix
- 1/4 cup green Crème De Menthe
- 1 cup mini semisweet chocolate chips
For the Frosting
- 2 cups powdered sugar
- 2 Tbsp milk
- 1 Tbsp green Crème De Menthe
- 2 Tbsp mini semisweet chocolate chips
Instructions
For the Cake
- Preheat your oven to 350ºF and spray a bundt pan with cooking spray. Set aside.
- In a large bowl combine the cake mix, vegetable oil, eggs, sour cream, pudding and Crème De Menthe. Whisk until combined, about two minutes. Fold in the mini chocolate chips. Pour the mixture into a bundt pan.
- Bake until a toothpick inserted comes out clean, about 35-40 minutes. Remove from oven and place on a cooling rack for 10-15 minutes. Using a knife, run around the edges of the pan and flip onto a cooling rack. Let cool fully.
For the Frosting
- In a large bowl whisk together the powdered sugar, milk and Crème De Menthe until thick. If the mixture is too thick add a bit more milk. If too thin add more powdered sugar.
- Using a spatula, frost the top of the cake, letting the frosting drip down. Sprinkle the top with the mini chocolate chips and serve.
