A moist and dense mint-flavored buttermilk cake, with vanilla buttercream frosting.
- In a small bowl, combine sour cream, buttermilk, milk, and eggs.
- Add mint extract and food coloring. (I used a small squeeze of green gel food color.) Mix until combined. You may need to scrape down the sides and mix a second time.
- Divide batter evenly between two greased 9-inch round cake pans, spreading evenly around each pan. Bake at 350F for 25-30 minutes, until a toothpick inserted near the center comes out clean. Let cool before frosting.