Mint Cake — Something Sweet for a Week That Finally Felt Like It Was Going Somewhere

My week. The catering high carried me through Monday at the plant. Kenny, Big Mike, and three other guys came up to me at break to ask how it went. I told them. They wanted me to cater their stuff next. Kenny's daughter was graduating from high school in June. Big Mike's wife wanted me for her fiftieth birthday in August. I wrote it all down on a notepad I'd started keeping in my back pocket. The pocket notepad is the official ledger of a man with a side hustle that's becoming something more.

Tuesday I ordered business cards from VistaPrint. Five hundred for thirty bucks. "DeShawn Carter — Detroit Soul Food Catering. Ribs, Mac and Cheese, Greens, Cornbread. Family-style for any gathering." My name. My phone number. The Rosedale Park PO box I'd opened for the catering money so I'd have separation from my personal mail. They'd ship in seven days.

Wednesday I bought a deep freezer for the basement — used, off Facebook Marketplace, for a hundred fifty. Drove to a guy's house in Inkster, loaded it into the van I still had until Thursday, hauled it down the basement stairs with Darius's help. Plugged it in. Loaded it with the leftover catering supplies and ten pounds of pork shoulder I'd bought on sale at Meijer.

Thursday Aiden had his basketball end-of-season banquet at the rec center. I gave a small speech as the coach — thanked the kids, thanked the parents, thanked the rec center. Aiden won the Most Improved Player award. He hugged me when he got it. I told him later, in the car, that I was proud of him for getting better, which was harder than getting good. He didn't fully understand the distinction. He will, someday.

Friday night Brianna picked the kids up at 6 for her week. I made myself ribs from the catering leftovers — I'd held back two slabs in the freezer just for me. Reheated low and slow in the smoker for forty-five minutes to bring them back to life. Ate them on the back porch with a beer, watching the sun set behind the houses across the street. Mr. Williams waved from his porch. I waved back.

Sunday at Mama's. Smothered chicken with mushrooms. Cheryl is still adding to her repertoire at sixty-two. I keep telling her she could write a cookbook. She keeps telling me to mind my business. We've been having this conversation for three years. Eventually one of us will win.

Mama asked me what was next for the catering. I told her about the booked jobs. She nodded. She said, "DeShawn, you got something." I said I was figuring it out. She said, "Don't take too long." She handed me a container of sweet potato pie to take home.

Mama sent me home with sweet potato pie, and I ate two slices standing at the kitchen counter Sunday night — didn’t even bother with a plate. But by the time I’d thought through everything that happened this week — the bookings, the freezer, Aiden’s trophy, the business cards on their way from VistaPrint — I wanted to mark it with something I made myself. Something cool and a little celebratory, nothing heavy. That’s how I landed on this Mint Cake: it’s the kind of dessert that says the week went well without making a big deal about it, which is exactly the energy I’m trying to carry into what’s next.

Mint Cake

Prep Time: 20 min | Cook Time: 30 min | Total Time: 50 min | Servings: 12

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup whole milk
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon pure peppermint extract
• 1/2 teaspoon vanilla extract
• 4–6 drops green food coloring (optional)
• For the frosting:
• 3 cups powdered sugar, sifted
• 1/2 cup unsalted butter, softened
• 3–4 tablespoons heavy cream
• 1 teaspoon peppermint extract
• Pinch of salt
• Crushed peppermint candies or chocolate shavings, for garnish

Instructions

1. Preheat and prep. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, or line with parchment paper circles.
2. Cream butter and sugar. In a large bowl, beat the softened butter and granulated sugar together with a hand mixer on medium speed until light and fluffy, about 3–4 minutes.
3. Add eggs and extracts. Beat in the eggs one at a time, then mix in the peppermint extract, vanilla extract, and food coloring if using.
4. Combine dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternate wet and dry. Add the dry ingredients to the butter mixture in three additions, alternating with the milk (start and end with flour). Mix just until combined — do not overmix.
6. Bake. Divide the batter evenly between the prepared pans. Bake 28–32 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
7. Make the frosting. Beat the softened butter until smooth. Gradually add powdered sugar, alternating with heavy cream, until you reach a spreadable consistency. Mix in peppermint extract and a pinch of salt. Beat on high for 1–2 minutes until fluffy.
8. Frost and garnish. Place one cake layer on a serving plate and spread a generous layer of frosting on top. Set the second layer on top and frost the top and sides. Garnish with crushed peppermint candies or chocolate shavings.

Nutrition (per serving)

Calories: 420 | Protein: 4g | Fat: 17g | Carbs: 64g | Fiber: 1g | Sodium: 210mg