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Perfect St. Patrick’s Mint Chip Pudding Layer Cake

st patrick’s mint chip pudding layer cake - featured image
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A moist and refreshing mint chip pudding layer cake with creamy pudding filling, mint-infused syrup, and whipped cream frosting. Perfect for St. Patrick’s Day and festive gatherings.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (170g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp pure vanilla extract
  • ½ tsp mint extract
  • 3 cups (720ml) whole milk
  • 2 packages (3.4 oz each) instant vanilla pudding mix
  • ¼ tsp mint extract (for pudding)
  • ¾ cup (135g) mini chocolate chips
  • 1 cup (240ml) heavy cream, whipped to soft peaks (for pudding filling)
  • ½ cup (100g) granulated sugar (for simple syrup)
  • ½ cup (120ml) water (for simple syrup)
  • Fresh mint leaves (small handful, optional for simple syrup)
  • 2 cups (480ml) heavy cream, chilled (for frosting)
  • ¼ cup (30g) powdered sugar (for frosting)
  • ¼ tsp mint extract (for frosting)
  • Mini chocolate chips or shaved chocolate for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper.
  2. In a large bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and mint extract gently.
  4. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
  5. Add dry ingredients to butter mixture in three parts, alternating with buttermilk, starting and ending with dry ingredients. Mix gently after each addition.
  6. Divide batter evenly between prepared pans and smooth tops with a spatula.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  8. While cakes bake, prepare mint-infused simple syrup: combine sugar and water in a saucepan, add fresh mint leaves if using, bring to a gentle boil, stir until sugar dissolves, remove from heat, cool, and strain out mint leaves.
  9. Prepare pudding filling: whisk instant pudding mixes with cold whole milk until thickened (about 2 minutes). Stir in mint extract and fold in mini chocolate chips gently. Chill at least 15 minutes.
  10. Whip 1 cup heavy cream to soft peaks and fold into pudding mixture carefully.
  11. Cool cake layers in pans for 10 minutes, then turn out onto wire racks to cool completely.
  12. Assemble cake: place one cake layer on stand, brush generously with mint syrup, spread half the pudding filling evenly.
  13. Top with second cake layer, brush with syrup, spread remaining pudding filling, and chill for 20 minutes.
  14. Prepare frosting: whip 2 cups cold heavy cream with powdered sugar and mint extract until stiff peaks form.
  15. Frost cake evenly on top and sides. Garnish with mini chocolate chips or shaved chocolate if desired.
  16. Chill cake for at least 1 hour before serving to allow layers to meld.

Notes

Do not rush creaming butter and sugar for best texture. Alternate dry ingredients with buttermilk and mix gently to avoid toughness. Chill bowl and cream before whipping to achieve perfect peaks. Brushing cake layers with mint syrup is essential to keep cake moist. Fold chocolate chips gently into pudding to maintain texture.

Nutrition

Keywords: mint chip cake, pudding layer cake, St. Patrick’s Day dessert, mint chocolate cake, easy layer cake, chocolate chip pudding, festive cake

Find it online: https://twinkletaste.com/perfect-st-patricks-mint-chip-pudding-layer-cake-recipe-easy-step-by-step-guide/