Oreos Cookies & Cream Cake – Mint Oreo Cake

this recipe

Did you know that this year is Oreo’s 110th birthday? This sounds like a PERFECT time to make this Mint Oreo Cake. I mean, seriously, ANY time is a perfect time to eat cake, but what better excuse is there to bake?!

This Cookies and Cream Cake is a chocolate cake with Oreo buttercream frosting and Mint Oreo Cookies for decoration. It’s easily made with a cake mix, but you can also make it by scratch with my favorite Classic Moist Chocolate Cake. (It has coffee granules in it, but you can easily remove it if you don’t like the coffee flavor.)

Are you an Oreo lover? You’ll also love these Oreo Desserts: No-Bake Oreo Cheesecake, Easy No-Bake Oreo Truffles, Halloween Oreo Brownie Cheesecake Bars.

Tools & Equipment to make this Mint Chocolate Cake Recipe

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• 2 – 8 inch round cake pans
• Measuring cups, measuring spoons or kitchen scale
• Mixing bowls
• Spatula
• 16″ Piping bags – I really like these!
• Large off-set spatula
• Turn table
• Tip 1M
• Serrated knife
• Parchment paper
• Non stick spray or cake release
• Hand or stand mixer with paddle attachment

How to make a Chocolate Oreo cake

First, you’ll want to preheat the oven to 350°F/177°C.

Prepare your cake pans by spraying two 8 inch round cake pans with nonstick spray or cake release.

I really like to spray the pan and then cut parchment paper to fit into the base of the pan and spray the parchment paper with the nonstick spray. Since I have started this trick, I have never had problems with cakes sticking to the bottom of the pan.

Make the Chocolate Oreo Buttercream Cake Recipe from Scratch

If you’d like to bake a chocolate cake from scratch, I recommend my Classic Moist Chocolate Cake. It has coffee granules in the recipe, and I highly recommend using the coffee because it really pulls out the chocolate flavor, but you can also choose not to add the coffee granules and it will still taste FANTASTIC!

Go ahead and prepare the recipe as instructed and bake the 8-inch pans for 35-40 minutes. A toothpick inserted into the middle of the cake should come out clean.

After the cakes are baked, go ahead and jump down to the Preparing Cakes for Frosting section below.

Make the mint Oreo cake recipe from a box

To make this chocolate Oreo cake recipe from a box, you can add all of the ingredients into a stand mixer or mixing bowl and beat until well combined.

If your mixing bowl is too small, you’ll want to split the ingredients to make two batches.

Pour the cake batter into the prepared baking pans and bake for 35-40 minutes, or until a toothpick inserted into the center of the pan comes out clean.

Preparing the cakes for frosting

Once the cakes are baked, remove the pans from the oven and let the cake cool for at least an hour.

Then, you’ll use a serrated knife to remove the “dome” from the cake, and then wrap each cake in plastic wrap.

Freeze the cakes for at least 2 hours. Chocolate cakes have looser crumbs so freezing the cakes before decorating will make it easier to avoid having crumbs in the frosting.

Seriously though, there isn’t much that is more frustrating than working with crumbs in your frosting!

After the cake layers are frozen, go ahead and make the buttercream.

Mint Chocolate Cookies Buttercream Instructions

Beat your room temperature butter and shortening together, until they are thoroughly creamed together.

Add in the powdered sugar, vanilla, and half of the heavy cream and mix the frosting until all ingredients are well incorporated.

Mix in one drop of green gel food coloring. I used electric green, but mint or leaf green would also work.

Finely chop 6-8 mint Oreos and add to the frosting. It’s important that you get the crumbs chopped very fine, otherwise, the crumbs will get clogged in the piping bag.

Add in half of the remaining heavy cream.

Beat on high for 5-7 minutes. The frosting will double in size, the color will lighten and the texture will become silky.

Only add the last remaining liquid if the frosting is thicker than you prefer.

Decorate the Mint Oreo Chocolate Cake

Add frosting to the first layer of cake. An ice cream scooper works great for this!

Spread the buttercream on the top of the cake using an offset spatula. Spread some chopped Oreos on top, and then place the second layer of cake on top of the frosting and Oreo crumbles.

To reduce cake crumbs, always “frost the frosting.” This means that you are never to spread a layer of frosting directly over the cake, but, spread frosting over existing frosting and spread it outwards so that it doesn’t catch any of the crumbs into the frosting.

Spread frosting onto the side of the cake using a large offset spatula. Continue to apply the frosting as you did while covering the top to avoid spreading the crumbs into the frosting.

Don’t worry about being perfect or smooth, but you’ll want to make sure you have the entire cake frosted in a thick layer.

Once the entire cake is frosted, you can use a spoon or butter knife to remove the excess frosting. Pull the frosting from the base of the cake, towards the top using a diagonal motion to create a rustic design.

Smooth out the top of the cake with the offset spatula. Again, Don’t worry about having perfectly smooth frosting because the charm of this cake is due to the imperfections. It is also really hard to make the frosting smooth with all of those Oreo crumbs getting in the way.

Add any remaining frosting to a piping bag fitted with a 1M tip. Pipe swirls around the top edge and place Mint Oreo Cookies between each of the swirls.

If cookies clog the piping tip, don’t try to forcefully squeeze it out or you’ll burst the bag! Instead, use a knife or toothpick to unclog the tip.

You will also love these cakes!

• No Bake Oreo Cheesecake
• Classic Moist Chocolate Cake
• Spiced Carrot Cake
• Chocolate Lava Cake
• Red Velvet Swiss Rolls
• Classic Angel Food Cake
• Berry Trifle with Angel Food Cake
• Classic Creamy Cheesecake
• Chocolate Chip Cheesecake
• Classic Creamy Tiramisu
• Chocolate Lava Cake

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