RECIPE
Mint Aero® Cake Recipe
Is it a loaf or is it a cake? It’s our Aero® Peppermint chocolate loaf cake!
14 March, 2025
Bold, bright and richly flavoured, our Aero® mint cake is bound to turn heads whatever occasion you're baking it for. Created for us by Becky Excell, it's a dark, rich and moist gluten-free loaf cake topped with minty buttercream and orbs of Aero® Peppermint Bubbles. It’s a cinch to make, great to share, easy to transport and so simple to portion up that you may never make a round cake ever again!
Aero® Peppermint Bubbles – also used in our Aero® mint cheesecake – add colour and shape to the cake when placed on top and serve as a guide for portion control when it comes to sharing it out. But if you don't have any, you can use chunks of Aero® Peppermint to decorate it.
We're using gluten-free flour, but it also works with regular self-raising flour if gluten isn’t a concern for you or your party guests.
Looking for more easy cake ideas? Make sure you check out our other cake recipes – and sign up for our monthly newsletter.
How to Store a Mint Aero® Cake
Store your chocolate loaf cake in an airtight container at room temperature for up to three days. For longer storage, pop it into the fridge for up to five days. To freeze, place the un-iced cake into an airtight container and freeze for up to three months. To defrost, simply leave the container in the fridge overnight and ice the cake in the morning.
Serving Suggestions
This easy chocolate loaf cake fits right in at almost any celebration or special event – from birthdays and anniversaries to workplace bake-offs! To add even more flourish and flavour, top with chopped fresh mint leaves just before slicing and serving. For a contrasting pairing, serve with freshly brewed coffee, or go complementary with a pot of refreshing mint tea.
If you’re on the hunt for more bake sale goodies that are a little quicker but just as tasty, try our easy Mint Aero® Brownies!
How to Assemble and Decorate this Mint Aero® Chocolate Loaf Cake
The magic of a chocolate loaf cake is its simplicity! No trimming, no layers, no stacking and no crazy icing techniques. Just a hearty, uniform loaf that’s ready to be iced. For the easiest approach, plonk all the icing onto the top of the cake near the centre. Use a palette knife or spatula to work the icing out towards the borders of the cake. It doesn’t have to be even, in fact, the more peaks and valleys the better! Each nook offers an opportunity for a well-placed Bubble of a crumble of Aero®. Once iced, use a teaspoon to drizzle on the melted dark chocolate then top with Aero® Peppermint Bubbles. Keep the Bubbles whole or break them up for a bubbly, crumbly effect!
You will need
- 2lb loaf tin
- Baking paper
- An electric whisk (optional)
- A palette knife (optional)
For the cake
- 175g buttery baking spread, softened
- 175g caster sugar
- 3 medium eggs
- 2 tsp mint extract
- 145g gluten free self-raising flour
- 20g cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp xanthan gum
For the icing and decoration
- 250g icing sugar
- 125g buttery baking spread, softened
- 1 tsp mint extract
- Green food colouring gel
- 50g dark chocolate, melted and cooled
- 92g Aero® Peppermint Bubbles Sharing Bag
- 8-10 fresh mint leaves, to garnish (optional)
Aero Bubbles Peppermint Chocolate Sharing Bag 92g
Each portion contains:
of an adult’s Reference Intake (RI)*
Energy per 100g: 1892kJ/452kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.
Method
For the cake
- Preheat the oven to 180°C/160°fan/gas mark 4 and line a 2lb loaf tin with baking paper.
- In a large bowl, whisk the buttery baking spread and caster sugar for 4-5 minutes until light and fluffy.
- Add the eggs one at a time, mixing briefly between each egg, then add the mint extract.
- Sift in the gluten-free self-raising flour, cocoa powder, baking powder and xanthan gum. Fold gently to combine.
- Spoon the mixture into the prepared loaf tin and place in a preheated oven for around 50-55 minutes. To check for doneness, poke the centre of the cake with a cake tester or wooden skewer to ensure it is fully cooked. When the tester comes out clean, it’s ready.
- Allow to cool in the tin for about 20 minutes before transferring to a cooling rack to finish cooling completely.
For the buttercream
- Place your baking spread into a large bowl and mix briefly until it gets paler in colour.
- Add in the icing sugar and mix for a few minutes until fully combined. Then add the mint extract and green food colouring gel and mix. Add enough food colouring until it gets to your desired minty green colour.
- If the buttercream is a little too thick, add a teaspoon of milk to thin it out. Spread the icing on top of the cooled cake and use a palette knife or spatula to work to the edges evenly.
- Drizzle with the melted dark chocolate and finish with the Aero® Peppermint Bubbles.
- Slice and enjoy!
Top Tips
The bake time may seem long, but a good loaf cake needs enough time in the oven to bake all the way through to the centre. We recommend checking at the 50-minute mark with a cake tester or wooden skewer. Make sure you hit the centre of the cake and as soon as it comes out clean, it’s done! The cake will also take longer than usual to cool due to its loaf shape so give it time. Nothing will ruin your day faster than green icing dripping off a warm cake! For even more chocolate fun, why not try marbling two colours together with our super easy and super tasty no-bake Mint Aero® Traybake?
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