Mint Aero Drip Cake!
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A four-layer chocolate mint sponge, with mint buttercream frosting, chocolate drip, and Mint Aero… the perfect Mint Aero drip cake!
Mint Aero drip cake!
So I adore aero chocolates. Mint Aero, probably, a little more so than regular Aero, but that’s because I have eaten so much of the mint one recently that I can’t resist a little more. I must say though, this recipe would work wonderfully with the normal Aero, or even the orange Aero if you can be lucky enough to find it! *I never can!*
I decided to make this cake a showstopper of sorts and go all out. Therefore, yes, the recipe is quite a lot of stuff. Technically, it does use well over a kilo of sugar, but if you think about it, that is for a FOUR LAYER cake with buttercream inside, and outside, and on top. To get what I have achieved in the images, you do need all the ingredients.
However, if you wanted to make a smaller version, check out my notest section below on the recipe! I am lucky enough to have a bunch of lovely taste testers to eat all of my treats after I have taken my share, and this sort of cake always goes down well – definitely one of my favourites.
Sponge
For the cake itself, I decided to use a basic chocolate sponge and add peppermint extract to get increased chocolate and mint flavour – you can leave the cake as plain chocolate if you prefer though,. or even add in vanilla extract if that is what you prefer.
Tins
I tend to bake my larger cakes into two deep 8″ tins and baking in the oven for a longer time as it keeps the cake moist and much easier to manage. This is slightly different to the original recipe that was posted (a 400g mixture, baked into three tins – notes below!) but I just love this method of baking cakes.
Handy equipment!
Using a cake decorating turntable does also make things easier as you can turn it and smooth it at the same time, but that’s my personal choice! I’m all about making things easier for myself. Using a large metal scraper also makes things so much easier – so these two pieces of equipment will help you!
Buttercream
I adore a drip cake, and oh my days they always get a good reaction on social media and with my taste testers alike. I just love the look of them! For this cake, I used a mint buttercream frosting slathered in the middle of the cake sponges, as well as going all over the outside for a beautiful look.
Ganache drip
Because the buttercream is quite sweet, I use a dark and milk chocolate drip – first found in my Mini Egg drip cake. I much prefer the almost bitterness of dark chocolate though balanced with the sweetness of the milk chocolate as it cancels out some of the sweetness to my perfect level; almost how salt in caramel does.
I melt my ganache in the microwave in a jug on as little heat as possible, stirring really well every 15 seconds so it doesn’t overheat – using a small piping bag makes doing the drip much easier! Topping this with swirls of buttercream frosting using my favourite piping tip as always because it’s just beautiful.
Recipe updated April 2022
The original cake recipe was 400g stork, 400g light brown sugar, 340g self-raising flour, 60g cocoa powder, 8 medium eggs, 2 tsp baking powder and 2 tsp peppermint extract. This was beaten together and split between 3 8″ tins, baked for 30 minutes. I used the same buttercream recipe, and a dark chocolate drip made with 150g dark chocolate and 1-2tsps sunflower oil.
More Mint Aero recipes
If you want to try something else Mint Aero themed and delicious, why not try my no-bake Mint Aero cheesecake, and Mint Aero rocky road have ALWAYS been popular, but I know all you Mint Aero lovers will adore this recipe as well.
Mint Aero Drip Cake!
Ingredients
Cake Ingredients
- 500 g unsalted butter (room temp)
- 500 g light brown soft sugar
- 9 medium eggs
- 400 g self-raising flour
- 100 g cocoa powder
- 2 tsp peppermint extract
Mint Buttercream Frosting
- 500 g unsalted butter (room temp)
- 1000 g icing sugar
- 1/2-1 tsp green food colouring
- 2 tsp peppermint extract
Decoration
- 75 g dark chocolate
- 75 g milk chocolate
- 150 ml double cream
- Mint Aero bubbles
Instructions
Cake
- Heat the oven to 180ºc/160ºfan and line two deep 8"/20cm cake tins with baking parchment – leave to the side.
- In a large bowl, beat together the room temperature unsalted butter and light brown soft sugar until light and fluffy.
- Add in the self-raising flour, cocoa powder, eggs and mint extract and beat again briefly until combined.
- Divide the mixture between the two tins and smooth it over – bake for 50-55 minutes until the cakes spring back when pressed and a skewer should also come out clean.
- Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack.
Buttercream
- In a stand mixer, beat the unsalted butter with an electric mixer with the paddle attachment until it is smooth and loose and then beat in the icing sugar 1/3 at a time until its fully combined.
- Add in the green food colouring a little at a time till you get your desired colour, and the mint extract.
- Beat the buttercream for 4-5 minutes on a medium speed so it starts to get fluffier and lighter. – if its a bit stiff, add in 1tbsp of boiling water at a time until you get a smooth consistency, if required.
Assembly
- Once the cakes are cooled, split each cake into two layers.
- Put the first layer on the serving plate spread some of the buttercream onto the top of the first layer, add the second cake on top, repeat, and then top again with some of buttercream and then add the final sponge layer.
- Cover the sides of the cake with a thin layer of buttercream for a crumb coat. Chill for 30 minutes.
- Once chilled, add another layer of butercream around the top and sides of the cake, and smooth around witht a large metal scraper. Chill again for 30 minutes.
- Add the dark chocolate and milk chocolate to a jug, and pour over the double cream. Melt on a low heat, stirring often, until smooth.
- Gently pour/pipe the ganache around the edge of the cake to cause the drips, and pour the rest onto the top and spread evenly and leave to set briefly.
- Once the chocolate has set, with any leftover frosting, pipe some little rosettes onto the top and COVER IN MINT AERO BUBBLES! Enjoy!
Notes
- For this recipe I recommend:
- All of the decorations are completely optional – but I love this style of cake! To make a smaller version of the cake, use:
- Half of the cake mixture, baked into one tin, and split.
- Also, use 1/2 of the decoration recipe!
- This cake will last for 3 days at room temperature.
ENJOY!
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J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Hi
Your 500g recipe has no baking powder but the 400g recipe states 2 tbspn’s?
Do you need the baking powder?
Would finely chopped up mint aero work in the sponge? A bit like your Oreo cake that has chopped Oreo’s mixed into the sponge!
I’m decorating the cake on Wednesday but it won’t be eaten until the weekend. What’s the best way to keep it at its best until then? Should I keep it in the fridge until the weekend? Thanks!
If you haven’t cut into the cake, and it’s fully sealed in buttercream then the fridge is fine, but also on a cooler day room temp is fine. Just make sure to eat it quicker! x
Thinking of making a version of this for my dad’s 60th birthday. How would I change the amount of ingredients and the baking time for two ‘60’ shaped cake tins?
Made this for my husbands birthday and WOW! I decorated it slightly differently but this is an amazing recipe!
Hi Jane
Could you make the smaller cake in 2 x 8in tins ? I do not have deep tins.
You’ve said to halve the cake mixture and decoration, I presume you halve the buttercream too ?
Many thanks xx
Hiya! Yes you can split the mix into 2 tins, though baking time will change! And yes, halve the buttercream too! Hope this helps, enjoy! x
Made this for my mint mad daughter in law for her Birthday- huge success- as there wasn’t many people I did half the cake recipe for a 1x 8 inch cake and split it into 2 .Thank you so much for your wonderful recipes.
Made this cake and it tastes amazing! I’ve done a few of your recipes now and all my friends love them. Definitely the most show-stopping one I’ve tried to date but worth the effort
I’m really confused because it talks about making a 3 layer cake, but last time I checked cutting 2 cakes in half would make 4 layers. Or are you throwing away the 4th ?
Can I make this in a 9inch tin?
Can I split the mix between 3 tins and skip the step of cutting each cake in half ?
Hi Jane can you use stork instead of butter for the cake
Yes absolutely! Hope this helps! x
Hi, the recipe is a little too big for me, how much of each would I need for a smaller cake – approx 8 portions? Some of the amounts I wouldn’t be able to half i.e. eggs.
Hi Jane
I have made this cake so many times, using your previous recipe.(it is such a beautiful moist cake) Going to give it ago with your new recipe but wanted to make a 10inc cake, how much do I need to increase the ingredients by?
Thank you for sharing such awesome recipes.
Looking to make this for my partner’s 25th. When I asked what he wanted he said a mint aero cake, this looks perfect.
In the notes, you listed ingredients for a smaller cake. Is this ideal for the same size tins but just 2 instead of three layers, as three is a little too much for me to do, along with not many people to eat it.
Hi I want to make this bigger want it to be 4 layers how much more would I need to add thank you!