I can guarantee one thing: you will never forget the aroma of the mint bundt cake I’m sharing today! I am sure because, even now while I’m at the computer writing the recipe for the bundt cake with mint syrup, I still smell it. If I open the oven, the mint scent is even stronger, and if I open the cake box where the bundt cake is kept, it’s impossible not to take another slice.
I thought of proposing this cake for breakfast or an afternoon snack to prepare for Mother’s Day, which is coming up. On Sunday, May 10th we will celebrate mothers, those extraordinary women who dedicate their lives to their children and family and deserve all our attention. So, husbands, fathers, men who still have a mother, stop and take these 30 minutes to prepare this mint cake for them!
Get the Fabbri 1905 mint syrup and let’s start preparing. You can also follow the video recipe for the mint bundt cake found below the first photo. I hope the video helps explain every single step with images.
Over the years I’ve made other desserts with mint syrup; below I leave clickable links. Each link will take you to the recipe you choose to read. My favorite, especially during summer, is mint panna cotta! Try it and tell me if it wins you over too!
Before moving on to the mint bundt cake recipe, I remind you that I’m waiting for you every morning in the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day! A must-see appointment to start the day with a sweet or savory treat!
If you don’t want to miss the May newsletter, you can subscribe by leaving your email in the form on the blog. The service is free and you will receive one email per month, on the first, with three recipes linked by a single theme or ingredient!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 246.81 (Kcal)
- Carbohydrates 50.81 (g) of which sugars 22.50 (g)
- Proteins 6.73 (g)
- Fat 3.19 (g) of which saturated 1.36 (g)of which unsaturated 1.82 (g)
- Fibers 4.43 (g)
- Sodium 83.82 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to prepare the mint bundt cake without butter and oil using a 9.5–9.8 in (24–25 cm) pan
- 2 1/4 cups all-purpose flour (for soft cakes (about 270 g))
- 3 3/4 tbsp potato starch (about 30 g)
- 4 eggs
- 6 tbsp + 1 tsp granulated sugar (about 80 g)
- 1/3 cup mint syrup (Fabbri 1905 (about 80 ml))
- 1/3 cup whole milk (room temperature (about 80 ml))
- 1 packet baking powder (preferably unflavored (about 16 g))
- 1 pinch salt
- as needed brown sugar (for final decoration)
- as needed coarse sugar (for final decoration)
Ingredients such as milk, mint syrup and eggs should be at room temperature. This is a general tip for all times you decide to prepare a cake, whether it’s a quick leavened cake like this bundt or a classic leavened cake.
Tools to prepare the bundt cake with mint syrup without oil and butter
- 1 Mixing bowl
- 1 Hand mixer
- 1 Spatula
- 1 Spoon
- 1 Sieve
- 1 Bundt pan approx. 9.8 in
- 1 Oven
- 1 Kitchen scale
If you don’t have a 9.8 in pan, you can safely use a classic 9.5 in (24 cm) pan. The bundt cake will be slightly higher because there is less space. If you have a 10.2 in (26 cm) pan, increase the quantities a little but keep the 4 eggs, which are sufficient for a 26 cm cake. I would increase the flour, milk and syrup; however keep the sugar amount so the cake doesn’t become too sweet.
Steps for the mint bundt cake without butter and oil
I start by gathering all the necessary ingredients for the bundt cake with milk and mint and I weigh and measure everything so it’s already available on the work surface. I take the mixing bowl and the hand mixer, the sieve and the spoon, the spatula and the bundt pan. I preheat the oven to 356°F (static/regular bake) so it reaches the correct temperature when I put the cake in.
I crack the eggs into the bowl, add a pinch of salt and the amount of sugar. I beat the eggs on low speed until they become a thick, frothy mixture. It takes about 5 minutes. Make sure the eggs are medium-large and at room temperature. Then I add the mint syrup and the milk, both at room temperature.
I stop the mixer and add the flour, the potato starch and the baking powder through the sieve, helping with a spoon. This prevents lumps. I then restart the mixer on low speed and incorporate the dry ingredients into the liquids for a couple of minutes.
Using a paper towel I grease the bundt pan with a little vegetable oil and dust with a bit of flour. I pour the batter, which has taken on a beautiful, delicate bright green color. If you want a more intense green, add more mint syrup and reduce the milk accordingly.
I pour the batter and level the surface with the spatula. I sprinkle with brown sugar and coarse sugar and put it in the oven. I place the cake in the middle of the oven and let it bake for 30 minutes. Always do the toothpick test before turning off the oven and taking the cake out.
I leave the cake on the kitchen counter for at least one hour before removing it from the pan. This prevents it from breaking because it’s too hot to be removed from the pan. If in doubt, let it cool longer. Use the tip of a knife to help release it from the pan.
Now the bundt cake with mint and milk is ready to be served at the table! I can only wish you a good appetite and remind you that I’m waiting for you every day here on my blog with many easy, quick and delicious recipes like this one!!!
This cake is perfect for the whole family’s breakfast, to finish a dinner with friends and, why not, as I imagined it, to celebrate mom! I know my mother would have loved this cake, especially because it’s made with very little sugar and because she loved milk and mint very much.
Tips, storage and recipe variations:
Tips for getting a tall and fluffy mint bundt cake: as mentioned, beat the eggs well for several minutes so they increase in volume and become nice and frothy. The pinch of salt helps the egg whites dissolve well. I use it in all my recipes and I’m convinced it helps a lot. Ingredients indicated to be at room temperature should indeed be at room temperature. Sift the flours well directly into the bowl to avoid lumps while making the batter.
Storage for the mint bundt cake: you can store this cake in a lidded container once it has completely cooled. This prevents moisture build-up and the cake becoming soggy. The bundt cake will stay soft for days, even though it will likely disappear sooner, you’ll see!
Recipe variations: we made this bundt cake without butter and vegetable oil, but if you want you can add them. I would remove one egg if you want to add vegetable oil or melted butter (in a bain-marie then cooled slightly before adding to the egg mixture). You can use brown sugar instead of white sugar. If you don’t want to add milk, you can substitute it with vegetable oil to obtain a lactose-free cake.
