This Mint Oreo Cake makes for one fabulous birthday cake for mint chocolate lovers! Dark chocolate cake and tons of whole Oreos are covered in fluffy mint cookies and cream buttercream, then garnished with chocolate ganache and even more cookies.
I’m coming to you from San Francisco today! I arrived yesterday with my dear friend Lara in tow – here for this week’s big Mediavine Conference. Our conference trips always seem to turn into vacations, so we came a bit early to do touristy things, and will be out here on the west coast through Tuesday. (Watch out, Napa.)
I don’t think I’ll ever get used to this working remotely thing. The fact that I can take almost my entire job with me in one ridiculously handy backpack was something I would have never imagined possible a few years ago. Hell, even one year ago.
This has indeed been one wild and wacky year. And here I am, about to celebrate my 34th turn around the sun (tomorrow!)
This calls for cake – and I’m thinking it should be cookies & cream cake!
Deep dark chocolate cake. Mint buttercream, light on the powdered sugar and mildly sweetened using the filling from my favorite Oreos. Rich chocolate ganache, poured, drizzled and piped.
More Oreos. A whole package, actually.
I generally don’t name my recipes after branded ingredients, but this is purely an Oreo cookie cake.
- Chocolate Cake;
- 1 1/3 cups all-purpose flour
- 1/2 cup Dutch process cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1/2 cup hot coffee (or water)
- Mint Oreo Buttercream;
- 1 cup unsalted butter, softened
- 1 package mint Oreos, divided
- 2 1/2-3 cups powdered sugar
- Pinch kosher salt
- 3 tablespoon heavy cream
- 1 1/2-2 teaspoons mint extract
- 1 teaspoon vanilla extract
- Green food coloring
- Chocolate ganache, for decorating
- Preheat oven to 350 degrees F. Grease 3 6-inch cake pans and line with a round of parchment. Grease the parchment then set aside.
- In a bowl, whisk together dry ingredients and set aside.
- In a separate bowl, cream butter and sugar with a mixer for 2-3 minutes until combined. Add eggs, vanilla, and buttermilk and mix until well combined. Sift dry ingredients into wet and beat until just combined. Mix in the hot coffee in on low speed, beating well.
- Divide batter evenly between pans, then bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Cool in pans for 5 minutes, then transfer to a rack to cool completely. Chill in the refrigerator until ready to assemble.
Mint Oreo Buttercream;
- Separate 12 of the Oreo cookie from the cream; place the cream in a bowl. Place the cookies in a zipper bag or food processor and crush them coarsely. Set aside.
- In a mixer, cream butter on medium-high speed 4-5 minutes until fluffy. Add the reserved Oreo cream, about two cups of powdered sugar, and a pinch of salt. Mix on low until incorporated, then increase speed to medium. Taste and add additional powdered sugar as desired.
- Add cream, extracts, and food coloring and mix on low speed until incorporated. Increase speed to medium-high and whip 5-6 minutes until fluffy. Fold 3/4 of the crushed Oreo cookies into icing.
- To assemble, place one layer of cake on a cake board or serving plate. Spread a thin layer of buttercream on top, place 7 Oreos on top, then spread another thin layer of buttercream on those. Repeat with the following layer. of cake Set the third cake layer on top, then cover the entire cake in remaining buttercream.
- Cover the top of the cake in warm ganache, then allow it to drip down the sides, helping it along with a spoon or offset spatula.
- Pipe stiff ganache rosettes all around the outer edge of the top of the cake, with one in the middle. Arrange remaining 6 Oreos on top of the cake. Use remaining Oreo crumbs to garnish the base of the cake.