Starlight Mint Cake Recipe

Name: Starlight Mint Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (510 g) package white cake mix; 3 eggs (or as called for by your cake mix); ⅓ cup oil (or as called for by your cake mix); 1 ⅓ cups water (or as called for by your cake mix); 1 cup boiling water; 1 (85 g) packagejell-o cherry jelly powder; 28 round striped candies, divided; 3 (1 ounce) baker's white chocolate baking squares, melted; 2 tablespoons sour cream; 2 drops red food coloring; 2 cups Cool Whip Topping, thawed

Servings: persons

1 (510 g) package white cake mix
3 eggs (or as called for by your cake mix)
⅓ cup oil (or as called for by your cake mix)
1 ⅓ cups water (or as called for by your cake mix)
1 cup boiling water
1 (85 g) packagejell-o cherry jelly powder
28 round striped candies, divided
3 (1 ounce) baker's white chocolate baking squares, melted
2 tablespoons sour cream
2 drops red food coloring
2 cups Cool Whip Topping, thawed

1
Prepare cake batter and bake as directed on package for two 9-inch round layers.
2
Cool cakes in pans 15 minutes.
3
Pierce cakes with large fork at 1/2 inch intervals.
4
Stir boiling water into dry jelly powder 2 minutes until completely dissolved.
5
Pour over cakes.
6
Refrigerate 3 hours.
7
Heat oven to 350F
8
Crush 5 mints in blender; mix with melted chocolate, sour cream and food coloring.
9
Place 1/2 the remaining mints, about 4 inches apart, on baking sheet covered with parchment paper.
10
Bake 5 minutes or until mints melt to form 2 1/2 to 3 inch circles.
11
Cool before removing from baking sheet.
12
Repeat with remaining mints.
13
Dip bottom of 1 cake pan in warm water 10 seconds; unmould onto plate,
14
Spread with chocolate mixture.
15
Unmould second cake; place on first layer.
16
Frost with Cool Whip.
17
Decorate with melted mints.
18
Store in refrigerator.
19
HOW TO BEND CANDY: To create a curvy effect on the melted candy, use a metal spatula to carefully remove melted candy from parchment while still warm and pliable.
20
Place over the handle of a wooden spoon or any other object that will bend the candy.
21
Cool completely before using to decorate cake.

1238

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (510 g) package white cake mix, 3 eggs (or as called for by your cake mix), ⅓ cup oil (or as called for by your cake mix), 1 ⅓ cups water (or as called for by your cake mix), and more.

Yes, Starlight Mint Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Starlight Mint Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions