Girl Scout Thin Mint Cake is a fun, Girl Scouts themed cookie cake. Chocolate mint layer cake filled with thin mint cookie crumbs and mint chocolate buttercream topped with chocolate ganache and more cookies!
I recently partnered with Girl Scouts of Atlanta and created this special recipe for Girl Scout Thin Mint Cake which I shared over on my Instagram page. It’s such an amazing cake, I wanted to share it here on my blog as well!
Who’s excited about Girl Scout Cookies? They’re on sale NOW and I can hardly stand it. Did you know that when you make a Girl Scout Cookie purchase, the proceeds stay local. How cool is that! That means you’re helping the awesome entrepreneurs who sell Girl Scout Cookies in your community get a taste of what it takes to be successful – teamwork, planning and a positive outlook (and that’s just the beginning)! Click here to find a cookie sale near you in Greater Atlanta.
How to make Girl Scout Thin Mint Cake
1) Bake 3 layers of mint chocolate cake (recipe follows)
2) Make mint buttercream and crush Girl Scout Thin Mint cookies
3) Frost cake layers and add cookie crumbs
4) Frost top and sides of cake, drizzle with chocolate ganache
5) Top with more frosting, cookie crumbs and Thin Mint cookies
The chocolate drizzle is very simple to make. It’s just melted semi-sweet chocolate chips (melted) with a little bit of olive oil. You don’t need any special tools for the chocolate drip. I simply used a spoon to drizzle the melted chocolate and oil mixture, then spread on top. Scroll down for the full recipe.
I have such fond memories of selling Girl Scout cookies with my daughter when she was little.
So many Thin Mints! Here’s my daughter getting ready for the cookie sale back in 2008. Isn’t she cute!
If you’re a fan of Girl Scout Thin Mints then you will absolutely love this cake. I hope you enjoy it as much as we did!
Want even more? Subscribe to Mom Loves Baking to get new recipes and a newsletter delivered to your inbox. And stay in touch on Facebook, Pinterest, Twitter, and Instagram for all my latest updates. If you make this recipe, share a photo on social media tagging @momlovesbaking and using the hashtag #momlovesbaking.
Girl Scout Thin Mint Cake
For the cake
- 1 cup unsalted butter, softened
- 2 cups sugar
- 3 large eggs, room temperature
- 2 1/4 cups cake flour
- 3/4 cup cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups milk
- 1/2 teaspoon peppermint oil (food grade)
- 1 cup Girl Scout Thin Mint cookie crumbs
For the frosting
- 2 cups unsalted butter, softened
- 2 pounds powdered sugar
- 1/2 cup heavy whipping cream
- 1 teaspoon peppermint oil (food grade)
- 1 drop green food coloring
For the chocolate drip
- 3/4 cup semi-sweet chocolate chips
- 2 tablespoons olive oil (or more if needed)
- 8 Girl Scout Thin Mint cookies
For the cake
- Preheat oven to 350°F. Grease and line 3 (6-inch round) cake pans with parchment paper. Set aside.
- Whisk together dry ingredients for cake (flour, cocoa, baking powder, salt) in a medium bowl. Set aside.
- Cream together butter and sugar with an electric mixer on medium until light and fluffy. Add eggs and mix to combine. With mixer on low, alternate adding dry ingredients and milk. Mix until combined. Add peppermint oil, stir to combine. (Reserve cookie crumbs for the filling.) Pour batter into prepared pans. Bake for 45 minutes. Let cool.
For the frosting
- Meanwhile, for the frosting, cream butter on medium for 3 minutes. Gradually add powdered sugar and cream, plus mint oil. Once combined, beat on medium for 3 minutes. Note: You will have frosting left over. Store in refrigerator in an airtight container for up to 2 weeks.
- To assemble cake, spread frosting on first layer of cake. Sprinkle with 1/4 cup of cookie crumbs. Repeat. Then add top layer and frost entire cake smooth. Chill in refrigerator for at least 1 hour.
For the chocolate drip and garnish
- In a medium bowl, microwave chocolate chips on high for 30 seconds. Stir. Repeat until completely melted. Stir in oil. It should pour easily. If too thick, add a little more oil. Drizzle onto top of cake. Let set. Pipe frosting on top with a 1M pastry tip. Add more cookie crumbs and cookies.
- Store cake covered in the refrigerator. For best taste results, serve cake at room temperature.
Can’t Have Gluten?
If you’d love to make a Chocolate Mint Cake, but can’t have gluten, try this Flourless Chocolate Mint Layer Cake...
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.