Mint Aero Drip Cake!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
Find my other recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
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.
If I only wanted to do a single layer would I just half the cake ingredients??
Really want to make this cake how much butter cream do I use to decorate the side of the cake also if I want to use will chocolate for the drip could I just use chocolate with out the oil so it doesn’t make it too thin
Hiya! The cake already has buttercream around the side. Do you mean white chocolate? if so, you can do but it sets extremely hard so therefore it is quite hard to cut xx
Hi I’ve seen the recipe you put on for a smaller version of the mint aero cake woukd this go in 3 6 inch cake tins
Hi, I made this for my birthday and it was fantastic. I can’t wait to make it again! My only problem was with the colour of the buttercream. I used a bog standard Tesco green, and my cream came out a sort yellow colour, whereas in hindsight I should have ordered a specific mint green colouring. What brand of green did you use please? Thank you!
That would definitely be the Tesco colouring – I recommend sugar flair, progel, colour splash or wilton! None available in supermarkets x
Would it be ok to split the ingredients between 2 8inch tins and make into 4 layer cake or would you up the ingredients a little for the 4 layers
Thanks
I normally use a 500g mix for four layers (worth looking at my 28th birthday cake recipes for timings etc!) and the tins you use would need to be deep ones! x
I made this for my mint aero loving husband. Cakes came out a treat. Propper show stopper of a cake. I was inspired by your oreo drip cake with oreos in the buttercream and added blitzed up aero bar in the buttercream. It gives a great mint choc chip effect to the buttercream. Still had to add some food colouring to get the green effect. Yum yum. Thanks for your amazing blog.
Wonderful.
Hi
I know it says 8inch round tin but what kind was it that you used please? I have 8inch tins but they are not loose bottomed, would this be an issue.?
I have a blog post about all cake tins I use – but any 8″ works really!
Hi, I am making this for my Birthday. How many bags of Aero balls did you use please Jane? Thank you.
Ahh yay! Honestly I am not 100% sure, but I would say about 300g x
Mint mad hubby loved it
Amazing recipe so easy to do and went down a treat.
I made this for my sister’s birthday (she loves mint chocolate) and this cake was an absolute showstopper. Over the years trying different recipes for her birthday, this is the first one that turned out perfect. The cake was lovely and moist and the buttercream was so fluffy and light! I accidentally miscounted and put 7 eggs but luckily it turned out fine (I had mixed size eggs so I probably put a large egg in at some point). I followed your ganache suggestion for the drip instead of sunflower oil and it turned out great!
Hi Jane, please can you tell me which brand of peppermint extract you use? Don’t want to risk getting one that has a weak flavour! Thanks 🙂
I use Nielsen Massey, but any work well! x
Hi Jane,
I was a little confused by ‘I tend to refrigerate my cake after step 6 to make this easier as the cake is so moist but this is optional’ as step 6 is making the buttercream. At what point would you advise putting the cake layers in the fridge? Once they have cooled?
Many Thanks!
It’s an option to put the cakes in the fridge, to make stages of decorating easier. So after putting buttercream between layers, or on the outside, or after the drip, just to firm it up slightly (which is why it’s optional) x
I made this cake yesterday for my birthday. It was AMAZING, just like all of your recipes ☺️ I’m pretty much OBSESSED with your blog!! Now I’ve got the hard decision of what to make next!
This recipe is my favourite!!
Yay!! x