Shamrock Reveal Mint-Chocolate Pound Cake

Name: Shamrock Reveal Mint-Chocolate Pound Cake
Prep time: 10 min
Total time: 5 h
Yield: 1
Ingredients: 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; 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; 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

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Girl vs Dough

Updated Apr 25, 2017

Shamrock Reveal Mint-Chocolate Pound Cake

Prep Time 10 min
Total 5 hr 0 min
Servings 1
Ingredients 24

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Ingredients

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

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

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

Instructions

Step
1

Begin by gathering your ingredients.
Step
2

Heat oven to 350°F (325°F for a dark or nonstick pan). Lightly grease and flour a 9-by-5-inch loaf pan; set aside.
Step
3

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.
Step
4

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.
Step
5

Pour batter into prepared loaf pan.
Step
6

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.
Step
7

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.
Step
8

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.
Step
9

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.
Step
10

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.
Step
11

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).
Step
12

Bake cake until a toothpick inserted in the center of the chocolate part comes out clean, about 45 minutes to 1 hour.
Step
13

Let cake cool in pan 10 minutes, then remove from pan and cool completely on a cooling rack.
Step
14

Meanwhile, make the frosting: Beat all ingredients together until light and fluffy, adding more powdered sugar or milk to achieve desired consistency.
Step
15

Frost top of fully cooled cake with frosting.
Step
16

Slice and see the shamrock revealed!