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

The very first time I offered the mint bundt cake was at my daughter’s birthday buffet (elementary school era).

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

Since then, it has become a mandatory cake 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 and tasted it. We were at a farm (it was during the time when my kids were younger, and we took them to visit farms on Open Farms days). There, among the tastings offered, there were always homemade pies and cakes, and one day this strange green cake won me over.

Who would’ve thought it would become one of the most famous desserts in my house?

And then, let’s admit it, it’s a simple invention: it’s basically making a regular yogurt 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 a base, starting from the recipe I had in my recipe notebook, the classic ‘jar’ recipe. And that’s how I list the ingredients for you, using the yogurt jar as a measuring cup.

Over time, I made some changes to the original recipe: for example, I replaced one jar of flour with one of cornstarch, because I think it makes it softer, and I halved the amount of oil because a full jar of oil was too much for me.

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

2 eggs
1 plain natural yogurt (optionally with vanilla)
1 jar sugar
Half jar corn oil
3 jars all-purpose flour
1 jar potato starch
1 packet baking powder (scant)
1 jar mint syrup

Tools

Cake Pan 9.5-inch springform
Mixer electric

Steps

Beat the eggs with sugar using the mixer or the immersion blender whisk.
Add the oil and yogurt and briefly mix.
Combine the flour and starch, one jar at a time, and finally the baking powder.
Mix using the mixer at low speed.
Finally, pour the jar of mint syrup and mix it well with the batter using the mixer.
Grease and flour (or line with parchment paper) a 9.5-inch cake pan (preferably with a springform) and bake at 320-338°F for 35-40 minutes. Always adjust according to your oven and optionally do the toothpick test.
Often the surface cracks a bit, some say it’s a flaw, but I like them that way, especially when they’re so smiley!! 😄
Try it, I assure you it’s delicious. 😋
Epilogue 😊
I am 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 9th year of being online.
I still remember as if it were yesterday the effort I put into photographing this recipe (ahhh the inexperience!) but as much as they were criticized (yes, back then, someone criticized them, and it’s true that they weren’t cover-worthy photos) for me they were the result of a lot of effort. In any case, they have done their job for all these years. So I won’t remove them; they deserve to stay here. 😊 And anyway… my daughter, who was 11 back then, loved them, so they were and still are beautiful! 😄🤩