Easy and Delicious Green Shamrock Shake Bundt Cake
This easy green Shamrock Bundt Cake is the perfect dessert to whip up last minute for St. Patrick’s Day! You’ll love the subtle mint flavor, the light and fluffy vanilla buttercream, and the color addition of sprinkles.
Shamrock Shake Bundt Cake
In need of an easy recipe for your St. Patrick’s Day celebrations? I’ve got you covered! This Shamrock Shake Bundt Cake is not just delicious and cute, it’s a breeze to make. Plus, you’ll love how simple the decorating is!
The cake itself is a light and fluffy white cake with a couple teaspoons of mint extract. I added a couple drops of green food coloring too!
Ingredients You’ll Need for this Recipe
- Cake flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Mint extract
- Vanilla extract
- Sour cream
- Buttermilk
- Green food coloring, optional
How to Make Moist Cake Layers from Scratch
When making the cake layers, don’t forget to follow my go-to tips for getting your cakes to rise and bake well:
- Preheat your oven for 30 minutes prior to baking.
- Use good quality pans. For this bundt cake, I used THIS 10-cup bundt pan.
- Spray the bundt pan with nonstick spray and dust well with flour
- Use room temperature wet ingredients.
- When mixing the butter, sugar, and eggs, be sure to mix until completely smooth, light in color and fluffy in texture.
- Don’t overmix your cake batter once you add the dry ingredients.
- Use fresh baking powder.
- Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
Vanilla Buttercream
I love this vanilla buttercream for just about every cake. It’s light and fluffy and compliments so many flavors.
Ingredients You’ll Need for this Recipe
- Unsalted butter
- Powdered sugar
- Heavy whipping cream
- Vanilla extract
- Salt
TOOLS: To pipe the buttercream on the cake, you’ll want a silicone piping bag and a round piping tip.
How to Make the Best Buttercream Frosting
To get this delicious buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM
- Sift your powdered sugar
- Use slightly cold butter
- Use heavy whipping cream
- Beat for 5 minutes
- Stir by hand
You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.
Other Mint Cakes You’ll Love
Shamrock Shake Bundt Cake
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.
Made the Bundt cake but came out on the dry side and more like a pound cake. I probably should have taken it out of oven sooner. Used LeHi Mills Cake flour too. Husband ate it though with vanilla ice cream!!