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Celebrate True Decadence for Every Occasion with this Yummy Mint Oreo Cake

Mint Oreo Cake

Catherine Olson
A Mint Oreo Cake with layers of both chocolate and mint cake, and layers of both chocolate and mint frosting before being stuffed with Oreos.
Prep Time 6 hours
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 16 slices

Ingredients
  

Chocolate Cake

  • 1 ½ cups water
  • 4 oz. unsweetened chocolate
  • 4 oz. dark baking chocolate
  • 1 cup salted butter
  • ¼ cup sunflower oil
  • 2 cups white sugar
  • 1 tablespoon vanilla
  • 4 egg yolks
  • 1 cup evaporated milk
  • 2 ½ cups white flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt

Mint Cake

  • ½ cup salted butter
  • 1 cup white sugar
  • 1 teaspoon vanilla
  • 2 egg yolks or egg whites
  • ½ cup evaporated milk
  • 1 tablespoon mint extract
  • 1 ½ cups white flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Buttercream Frosting

  • 2 sticks salted butter
  • 32 oz powdered sugar
  • 2 teaspoons vanilla
  • 1 cup milk + 3 tablespoons milk
  • 2 egg whites
  • ½ cup cocoa powder
  • 2 teaspoons mint extract
  • Mint gel food coloring
  • 2-3 packages Double Stuffed Oreos

Instructions
 

Chocolate Cake

  • Preheat oven to Fahrenheit 350°
  • Heat water over low heat with chocolate and stir until melted
  • Set aside
  • In a large mixing bowl cream together butter, oil and sugar
  • Add vanilla, egg yolks and evaporated milk
  • Mix until fluffy
  • Add melted chocolate and continue to beat until super light and airy
  • Gently stir in flour, baking soda, and salt
  • In a clean separate bowl, whip egg whites until stiff peaks
  • Fold whites into batter
  • Pour into two 9” prepared pans
  • Bake at Fahrenheit 350° for 25-35 minutes until cake springs back to the touch
  • Invert cakes and cool on wire rack

Mint Cake

  • *You can make this cake yellow by adding only the egg yolks, or white by adding only the egg whites
  • Preheat oven to Fahrenheit 350°
  • Cream butter and sugar together
  • Add vanilla, eggs, milk and mint extract and whip until creamy and fluffy
  • Stir in flour, soda, and salt
  • Pour into one single 9” prepared pan
  • Bake at Fahrenheit 350° for 25-35 minutes until cake springs back to the touch
  • Invert cake and cool on wire rack

Buttercream Frosting

  • Beat butter, powdered sugar, vanilla and 1 cup of milk together with mixer until smooth, creamy and spreadable
  • Divide batter in half
  • In one bowl of frosting, add cocoa powder and 3 tablespoons of milk until creamy
  • In second bowl of frosting, add mint extract and food gel until creamy

Finalè:

  • Crush 1 package of Double Stuffed Oreo Cookies
  • Slice each 9” cake round in half
  • Start with a chocolate layer of cake and spread mint frosting on this layer
  • Top with the other half of the chocolate cake round and top with mint frosting
  • Add half layer of yellow cake and top with chocolate buttercream
  • Place second half of yellow cake on top of the first, and frost with mint frosting
  • Add the second chocolate layer of cake and cover with mint frosting
  • Top with the remaining half of the chocolate cake round and again top with mint frosting
  • This will be the top of your cake
  • Frost the exterior of the cake with remaining chocolate buttercream
  • Cover sides and top of cake with crushed oreos
Keyword Mint Oreo Cake