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Chocolate mint layer cake with Girl Scout thin mints in filling and on top
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4.67 from 3 votes

Girl Scout Thin Mint Cake

A fun, Girl Scout cookie themed cake. Chocolate mint layer cake filled with thin mint cookie crumbs and mint chocolate buttercream topped with chocolate ganache and more cookies!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 20 servings
Calories 872kcal

Ingredients

For the cake

For the frosting

For the chocolate drip

For garnish

  • 8 Girl Scout Thin Mint cookies

Instructions

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 ¼ 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.

Notes

Serving size: Slice cake into 10 slices, then cut each slice in half for 20 total servings.

Nutrition

Calories: 872kcal | Carbohydrates: 112g | Protein: 7g | Fat: 47g | Saturated Fat: 27g | Cholesterol: 144mg | Sodium: 571mg | Potassium: 291mg | Fiber: 3g | Sugar: 89g | Vitamin A: 1272IU | Calcium: 96mg | Iron: 2mg