The mint bundt cake is one of my classic recipes. And since the first time I made it, it has always been a great success. 😊

The very first time I presented the mint bundt cake at my daughter’s birthday buffet (during the elementary school years).

Everyone was amazed, and everyone, both moms and kids, asked me what it was made of. The children were very suspicious, fearing it was made with vegetables!

Since then, it has become one of the mandatory cakes at birthdays, and when I couldn’t make it… someone even protested. 😃

I have to admit that I was also surprised the first time I saw it and ate it. We were at a farm (it was the time when my children were younger, and we took them to visit farms on Open Farm Days). There, among the tastings offered, there were always homemade tarts and cakes, and one day this strange green cake won me over.

Who would have thought it would become one of the most famous cakes in my house?

And then, let’s be honest, it’s a simple invention: in the end, it’s just making a regular yogurt bundt cake and then… adding mint syrup, nothing more! 😊

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Difficulty: Easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 8 slices
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

Since my first mint bundt cake, I have used the yogurt cake as the base, starting from the recipe I had in my recipe notebook, the classic ‘cup’ recipe. And so I list the ingredients for you, using the yogurt cup as a measure.

Over time, I have made some changes compared to the initial recipe: for example, I replaced one cup of flour with one of potato starch because, in my opinion, it makes it softer, and I halved the amount of oil because a full cup of oil was too much for me.

And you? Do you know other versions? Do you have your own mint bundt cake?

2 eggs
1 plain yogurt (possibly vanilla)
1 cup sugar
Half cup corn oil
3 cups all-purpose flour
1 cup potato starch
1 packet baking powder (sparse)
1 cup mint syrup

Tools

Cake Pan 9.5-inch springform
Mixer electric

Steps

Beat the eggs with the sugar using the mixer or the immersion blender whisk.
Add the oil and yogurt and mix briefly.
Combine the flour and potato starch, one cup at a time, and lastly the baking powder.
Mix using the mixer at low speed.
Finally, pour in the cup of mint syrup and blend it well into the mixture using the mixer.
Grease and flour (or line with parchment paper) a 9.5-inch pan (preferably with a springform) and bake at 320-340°F for 35-40 minutes. Always adjust according to your oven and, if needed, do the toothpick test.
Often the surface cracks a bit, some say it’s a flaw, but I like them this way, especially when they smile like this! 😄
Try it, I assure you it’s very tasty. 😋
Epilogue 😊
I’m updating this recipe on February 22, 2023. Tomorrow will be the ninth anniversary of the publication of the first recipe on this blog, so soon this mint bundt cake will celebrate its lovely 9 years of online existence.
I still remember as if it were yesterday the effort I put into photographing this recipe (ahhh the inexperience!) but no matter how criticizable (oh yes, at the time there were those who criticized them, and it’s true they weren’t cover photos) for me they were the result of much effort, and in any case, they did their job all these years. So I won’t remove them, they deserve to stay here. 😊 And anyway… my daughter loved them, then 11 years old, so they were and are beautiful! 😄🤩