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Shamrock Reveal Mint-Chocolate Pound Cake

Girl Versus Dough Recipe by

Minty, chocolaty, shamrock reveal-y bliss in cake form. 1 9-by-5-inch loaf cake

(16 comments)
  • Prep Time 10 min
  • Total Time 5 hr 0 min
  • Servings 0

Shamrock Reveal Mint-Chocolate Pound Cake  

As prepared by Girl Versus Dough

Dude, there’s a shamrock in your pound cake.


It ain’t no luck of the Irish – there is, in fact, a shamrock hiding inside this mint-chocolate flavored pound cake. And if you follow these directions below, you can make it happen. Oh yes.

 

Ingredients for Shamrock Reveal Mint-Chocolate Pound Cake

Firstly, make sure you have all the ingredients you need to make this cake. It’s a wee time consuming, so the last thing you want to encounter is a missing egg or a lack of milk. Also, some of the ingredients need to be at room temperature, so be sure to leave those out for a few hours ahead of time.

 

Mint pound cake batter

OK! Let’s get down to bizniz. Whip up the mint pound cake batter and pour it into your prepared loaf pan.

 

Baked cake

Bake the cake until a toothpick inserted in the center comes out clean, about one hour. Smell the minty cake bliss. Let that baby cool completely before moving on to the next step, mmmk?

 

Cut out shamrocks

Onward! Make the chocolate cake batter and set it aside. Slice the fully cooled mint pound cake into 1-inch thick slices, then cut out a shamrock shape from each slice (a 3-inch wide shamrock cookie cutter is ideal). Save the scraps for snacking or making into cake pops, mayhaps!

 

Spooning cake batter into crevices

Prop a lightly greased and floured loaf pan upright, then stack the shamrocks like so. Now comes what may be the strangest thing I’ve ever done with cake: Carefully spoon cake batter into the crevices on either side of the shamrocks to stabilize them. Do this while the loaf pan is still upright. It’s weird, but it works.

 

Shamrocks completely covered with chocolate cake batter

Cover the shamrocks completely with the chocolate cake batter and smooth the top (you might have some leftover chocolate batter – don’t panic! It’s all good). Bake the cake until a toothpick inserted in the chocolate part of the cake comes out clean.

 

Mint buttercream frosting

Once the cake is fully cooled, it’s time to frost! I whipped up a simple mint buttercream frosting. It’s deelicious.

 

The shamrock reveal

Now comes the big reveal. What looks like an ordinary mint chocolate pound cake is, in fact... a shamrock reveal cake! Wah-BAM.

 

The shamrock revealed

Wow your friends and fellow St. Patrick’s Day revelers with this snazzy cake magic. It’s the next best thing to getting a pot of gold at the end of a rainbow.

 

Overhead view of Shamrock Reveal Mint-Chocolate Pound Cake, complete and ready to eat

Mmm, cake!



Stephanie (aka Girl Versus Dough) is hoping someone will also magically clean her dishes. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!

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See Recipe

Shamrock Reveal Mint-Chocolate Pound Cake

Ingredients

FOR
THE MINT CAKE --
1
stick unsalted butter, room temperature
1
cup granulated sugar
2
eggs, room temperature
1 1/2
cups Gold Medal unbleached all-purpose flour
1/4
teaspoon baking powder
1/4
teaspoon baking soda
1/2
teaspoon salt
1/3
cup buttermilk, room temperature
2
teaspoons peppermint extract
green
food coloring
FOR
THE CHOCOLATE CAKE --
1 1/2
sticks unsalted butter, room temperature
1 1/2
cups granulated sugar
3
eggs, room temperature
2 1/4
cups Gold Medal unbleached all-purpose flour
1/2
teaspoon baking powder
1/2
teaspoon baking soda
3/4
teaspoon salt
1/2
cup buttermilk, room temperature
1/3
cup unsweetened cocoa powder
FOR
THE MINT FROSTING --
3
tablespoons unsalted butter, softened
2
cups powdered sugar, plus more as needed
2
tablespoons milk, plus more as needed
1/2
teaspoon peppermint extract
dash
of salt

Directions

  • 1 Heat oven to 350 degrees F (325 for a dark or nonstick pan). Lightly grease and flour a 9-by-5-inch loaf pan; set aside.
  • 2 To make the mint cake: In the bowl of a stand mixer, beat together butter and sugar on medium speed until light and fluffy, about 5 minutes. Add eggs, beating one at a time, until incorporated.
  • 3 In a large bowl, whisk together flour, baking powder, baking soda and salt. In a separate small bowl, whisk together buttermilk, peppermint extract and about 20 drops green food coloring. Alternately add flour and buttermilk mixtures to the butter mixture, beginning and ending with the flour, until all ingredients are just combined.
  • 4 Pour batter into prepared loaf pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven; cool 10 minutes in loaf pan. Remove from pan and cool completely on a cooling rack.
  • 5 When mint cake is completely cool, make the chocolate cake batter: In the bowl of a stand mixer, beat together butter and sugar on medium speed until light and fluffy, about 5 minutes. Add eggs, beating one at a time, until incorporated.
  • 6 In a large bowl, whisk together flour, baking powder, baking soda and salt. Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with the flour, until all ingredients are just combined. Add cocoa powder and stir to combine. Set batter aside.
  • 7 Slice mint pound cake into 1-inch thick slices. Using a 3-inch wide shamrock cookie cutter, cut a shamrock shape out of each cake slice. Lightly grease and flour a clean 9-by-5-inch loaf pan; carefully prop the pan upright vertically. Carefully stack shamrock shapes on top of each other in center of loaf pan.
  • 8 Use a spoon to carefully place batter on either side of shamrock shapes to hold them in place. Carefully cover the rest of the shamrocks with batter; smooth top (you might not use all of the chocolate batter). Bake cake until a toothpick inserted in the center of the chocolate part comes out clean, about 45 minutes to 1 hour.
  • 9 Let cake cool in pan 10 minutes, then remove from pan and cool completely on a cooling rack.
  • 10 Meanwhile, make the frosting: Beat all ingredients together until light and fluffy, adding more powdered sugar or milk to achieve desired consistency.
  • 11 Frost top of fully cooled cake with frosting. Slice and see the shamrock revealed!
See Post

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