Mint Oreo Cake with Chocolate Mint Oreo Buttercream

Mint Oreo Cake with Chocolate Mint Oreo Buttercream – made with deliciously tender vanilla-based mint Oreo cake layers and chocolate mint Oreo buttercream.

With St. Patrick’s Day around the corner, it’s time for another holiday-inspired cake! This one comes with a lot of flavor, but not a lot of work! In fact, this Mint Oreo Cake with Chocolate Mint Oreo Buttercream is labeled “beginner.” With just two elements to this cake (eg cake layers and buttercream), you’ll find whipping up this dessert is as easy as it is delicious.

Mint Flavored Cakes

I never considered myself a huge fan of mint before making cakes. However, it’s grown on me as I’ve now made a number of mint flavored cakes. If you love mint too, definitely take a look at these cakes too:

Mint Oreo Cake with Chocolate Mint Oreo Buttercream

If you’ve made my Grasshopper Pie Cake, I think you’ll love this inside-out, simpler version with the same flavors but done just a little differently. In this cake, you’ll be making vanilla based cake layers, adding some mint extract, and crushed mint Oreos. I also added a touch of green food coloring to the batter.

Ingredients You Need for this Recipe
  • Cake flour
  • Baking powder
  • Salt
  • Unsalted butter
  • Sugar
  • Eggs
  • Mint extract
  • Buttermilk
  • Mint Oreos
  • Food coloring, optional
Mint Oreo Cake
How to Make Mint Oreo Cake
  • To make the layers, start by whisking together the cake flour, baking powder and salt in a medium bowl.
  • Set the dry ingredients to the side, and in the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together until smooth and creamy.
  • With the mixer still on medium speed, add the eggs and egg whites, beating well between each addition. You’ll spend about 3 minutes mixing at this point. You want to see the batter become smooth and fluffy.
  • Stir in the mint extract and then alternate adding the flour mixture with the buttermilk. Alternating these ingredients ensures they mix evenly, which will help your cake to rise evenly.
  • At the end, fold in food coloring, if using, followed by the crushed Oreos.
  • Evenly distribute the batter between each pan and bake for about 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

How to Make Moist Cake Layers

When making the cake layers, don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

  • Preheat your oven for 30 minutes prior to baking.
  • Use good quality pans like Fat Daddio.
  • Spray your pans with nonstick spray and line with parchment paper.
  • Don’t overmix your cake batter once you add the dry ingredients.
  • Use room temperature wet ingredients.

Chocolate Mint Oreo Buttercream

This chocolate mint Oreo buttercream is like biting into the Oreo itself, except – you’re eating buttercream! It’s wild, guys! You’ll be making my classic chocolate buttercream and then adding some mint extract and crushed Oreos.

Ingredients You Need for this Buttercream
  • Unsalted butter
  • Powdered sugar
  • Mint extract
  • Heavy whipping cream
  • Dark chocolate chips
  • Mint Oreos
  • Salt

NOTE: adding the crushed Oreos creates a more “rough” looking texture, but it also amplifies the flavor which always wins for me.

How to Make Buttercream Frosting

To get this delicious buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM

  • Sift your powdered sugar
  • Use slightly cold butter
  • Use heavy whipping cream
  • Beat for 5 minutes
  • Stir by hand

You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.

IMPORTANT For chocolate buttercream Specifically, remember to heat the cream and chocolate together first. You’ll then stir the mixture until it becomes a smooth ganache. Once the ganache has cooled slightly, you’ll add the mixture to the butter and continue making the buttercream according to instructions.

Can’t wait to see you recreate this Mint Oreo Cake with Chocolate Mint Oreo Buttercream for St. Patrick’s Day or your next cake day!

FOR THE CAKE

  • 3 cups (345 g) cake flour
  • 2 spoons (8 g) baking powder
  • 1 test (6 g) salt
  • 1 cup (226 g) unsalted butter, room temperature
  • 1 3/4 cups (350 g) granulated sugar
  • 3 whole eggs, room temperature
  • 3 eggs white, room temperature
  • 1 test (4.2 g) mint extract
  • 1 1/4 cups (275 g) buttermilk, room temperature
  • 12 Mint Oreos, crushed

FOR THE BUTTERCREAM

  • 8 oz. (150 g) dark chocolate chips
  • 1/4 cup (57.75 g) heavy whipping cream
  • 2 cups (452 g) unsalted butter, slightly cold
  • 5 cups (625 g) powdered sugar, measured and then sifted
  • 1 test (4.2 g) mint extract
  • Pinch of salt
  • 4-6 Mint Oreos, crushed finely
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.

FOR THE CAKE

  • Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with non-stick spray, line the bottom with parchment paper, and spray again. Set aside.

  • In a medium size bowl, whisk together the cake flour, baking powder, and salt. Set aside.

  • In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar on medium-high until fluffy and smooth, about 3 to 5 minutes.

  • Add the eggs and egg whites, one at a time to the bowl and beat on medium until well incorporated. Stir in the mint extract.

  • Turn the mixer on low and add ⅓ of the flour mixture to the butter mixture and mix until fully incorporated. Then add half of the buttermilk, followed by another ⅓ of the flour mixture, the second half of the buttermilk and lastly, add the remaining flour mixture and mix until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds.

  • Stir in the food coloring, if using, followed by the crushed Oreos.

  • Evenly distribute the cake batter among the three pans and bake for 25-30 minutes or until a toothpick inserted into the middle of the cakes comes out clean or with just a few crumbs. Make sure not to over bake.

  • Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks.

  • Once completely cooled, wrap in plastic wrap and place in the freezer or refrigerator to chill before frosting.

FOR THE BUTTERCREAM

  • In a microwave safe bowl, heat the cream and then pour it over the chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.

  • In a bowl fitted with a paddle attachment, beat the butter on medium-high until light and fluffy.

  • Turn the mixer to medium-low and gradually add the melted chocolate ganache. Stop the mixer and scrape down the sides of the bowl. Beat again for about one minute.

  • With the mixer on low speed, gradually add the powdered sugar, mint extract, and salt.

  • Increase the speed to medium-high and beat for another 2-3 minutes, until light and fluffiy.

  • Stir in the Oreo crumbs.

ASSEMBLY

  • After leveling each cake layer (if needed), place the first cake layer (top side up) on a cake board that has a little frosting on it (which acts like glue to hold the cake in place).

  • Spread about 1 cup of the frosting over the cake layer. Place the second cake layer on top and add another cup of frosting. Make sure to get eye level with the cake to check that your frosting is spread evenly across each cake layer.

  • When you get the final cake layer, place it top side down on the second layer of frosting. Spread a thin coat of frosting around the entire cake to lock in the crumbs. Freeze the cake for 10 minutes to set the crumb coat.

  • Continue to frost and decorate the cake with the remaining frosting.

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