Mint Oreo Cake

Mint Oreo Cake

Mint Oreo Cake

Sliced! This cake is made of two layers of from-scratch Devils food cake, mint cookies & cream buttercream, semisweet chocolate ganache, and mint buttercream swirls.

Here is my recipe!

Ingredients :

Devils Food Cake :

●3/4 cup + 2 tbsp all-purpose flour

●3/4 cup + 2 tbsp granulated sugar

●1/3 cup + 1 tbsp unsweetened cocoa powder

●1/2 teaspoon baking powder

●1 teaspoon baking soda

●1/2 teaspoon salt

●1/2 cup buttermilk

●1/4 cup vegetable oil

●1 large egg, at room temperature

●1/2 teaspoon pure vanilla extract

●1/2 cup boiling water (or coffee)

Mint Cookie & Cream Buttercream :

●3/4 cup (1.5 sticks) unsalted butter

●1/2 cup shortening

●4 1/2 – 5 cups confectioners sugar

●1/4-1/3 cup half & half or heavy cream

●1/8 tsp salt (or to taste)

●1 tsp peppermint extract, or to taste

●1/2 cup crushed Oreos or other chocolate sandwich cookies

Chocolate Ganache :

●1/2 cup semisweet chocolate chips

●1/3 cup heavy cream

Garnish :

●1/2 cup reserved mint buttercream

Crushed Oreos

●4-5 Oreos cut in half

Mint Oreo

Instructions :

Make the Devils Food Cake:

1. Preheat oven to 350F degrees. Grease and flour two 6×2 inch cake pans, and line each bottom with a circular piece of parchment paper (if desired).

2. Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.

3. Using a handheld or stand mixer on high speed, mix the buttermilk, oil, room temperature egg, and vanilla in a large bowl until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the boiling water (or coffee). The batter will be VERY thin. This is ok.

4. Pour the batter evenly into the aaaprepared pans and bake for about 25 minutes or until a toothpick inserted in the center comes out clean, and cake springs back when lightly touched. Cool in pan for 10-15 minutes, then transfer to a wire rack. Allow to cool completely before frosting.

Make the Mint Cookies & Cream Buttercream:

5. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and shortening on medium speed until creamy – about 2 minutes. Add 4 1/2 cups confectioners’ sugar, 1/4 cup of the cream, peppermint extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners’ sugar if frosting is too thin, or a little more cream (usually up to the suggested 1/3 cup) if frosting is too thick. Keep in mind adding the crushed Oreos will thicken the frosting consistency.

6. Remove about 1/2 cup of frosting and place in a piping bag fitted with a Wilton 1M or 2D star tip. Set aside. 7. Add 1/2 cup crushed Oreos to the remaining buttercream and stir until well combined.

Make the Ganache:

8. Place chocolate chips in a small bowl. Pour the cream into a saucepan, and bring to a boil. As soon as the cream boils up to the top of the pan, quickly remove it from the heat, and pour it over the chips. Let stand for a minute or two, then stir with a whisk until smooth. Be sure to scrape the bottom of the bowl occasionally. Place a piece of plastic wrap directly on the surface, and allow to cool completely to room temperature before using.

Assemble the Cake:

9. Level the chocolate cakes by carefully cutting off the slightly domed tops with a serrated knife. (This is optional, but it’ll make your cake look neater).

10. Place the first layer on cake board/stand. Using a knife or offset spatula, top with mint cookies & cream buttercream. Place second layer of cake on top of the buttercream and generously frost the entire cake, smoothing out the top and sides as needed.

11. Spoon the cooled ganache on top of the cakes, right in the middle. With your spoon, slowly and carefully spread the ganache to the edges of the cake, letting it spill over the sides slightly. Let ganache set for about 30 minutes to an hour.

12. Once ganache has set up a bit, fill a piping bag with reserved mint buttercream and pipe decorative swirls on top of the cake.

13. Garnish with crushed Oreos around the bottom and top of the cake. Place the sliced Oreos on top of the decorative swirls. Or garnish as desired.

14. Store cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.

Notes * You may use mint Oreos instead of regular Oreos if desired! I didn’t have the mint variety on hand, but they would work perfectly with this cake.

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