Hands up who loves Oreos! This Mint Oreo cake is to die for – a dark and decadent chocolate cake with layers of mint and Oreo buttercreams – FULL of crushed Oreos. What’s not to like?
Calling all Oreo lovers!
I have the MOST AMAZING cake for you.
This Oreo cake ticks all the boxes – chocolate cake, cookies and cream frosting and cookie pieces. If you can’t be bothered to bake, then just whip up a batch of the crushed Oreo buttercream frosting and eat it with a spoon.
This all started when I raided the biscuit aisle before Christmas to discover the supermarket was finally stocking different Oreo flavours. You see, when you live in the middle of nowhere, you’re more likely to buy an overpriced version from the internet!
Or… stripping the shelves bare the moment that you spy them in the shops. And this was one of those occasions!
But on the flip side, you never know when they might make an appearance again. So if you’re like me they stay in the cupboard for months until its the right time!
The Ultimate Mint Oreo Cake
Let’s be honest, this Mint Oreo cake is an absolute show stopper! It gives my Twix cake a run for its money too.
Maybe it’s the easy and delicious chocolate cake?
Or perhaps its that crushed Oreo buttercream?
Or is it the mint chocolate flavour combination that’s one of the best?
The cake itself isn’t super sweet, as it uses my new favourite – intense cocoa powder. I love it for giving the sponge layers a really dark look, that reminds me of Oreos.
Adding the mint and Oreo buttercreams will give you all the sweetness you need to balance out the flavours. And a little extra crunch comes from cookie pieces between each layer.
Just take me to the Oreo cake already!
If you want to skip the essential info and handy tips for making absolutely the best cake, then you can head on down to the printable recipe card for this insanely delicious Mint Oreo cake. Just keep scrolling!
How to make the best Oreo buttercream
The thing I love most about this cake is that buttercream tastes just like cookies and cream. Here’s how I do it…
All my buttercream recipes start out with room temperature butter! You want to be able to make a dent in the butter easily with your finger. It shouldn’t be too hard that you have to really push down; nor too soft that your finger goes straight through.
Room temperature butter will give a really creamy flavour and will whip up to a light and airy texture, that’s easier to spread.
If you’re aiming to pipe your buttercream, make sure that your Oreos are crushed finely so they don’t block up your piping tip. The easiest way to do this is by using a food processor or a stick blender with a chopper attachment.
Lots of people out there say to remove the Oreo cream before crushing the cookies, but I don’t! Especially if I’m using a flavoured Oreo, like the mint ones, just for that little extra flavour.
When you’re ready, whip the butter, Oreo crumbs and icing sugar together. Keep going until you get the smoothest, creamiest and the most heavenly buttercream ever!
You’re now ready to decorate your cake… unless you’ve taken a spoon to that buttercream already!
Do I have to use mint Oreos?
Nope, not at all! I used mint because we do not have that many flavours available in the supermarkets where I live.
If you want to adapt the recipe, you can use any flavour Oreo that you like; an original Oreo works absolutely perfectly, giving you that amazing cookie and cream flavour!
If you’re switching the mint Oreos, crush your favourite flavour into the cake batter and the buttercream as in the recipe. Don’t forget to change the mint buttercream frosting to match.
Depending on which Oreo flavours are available where you live, why not give these flavour combos a try:
- Carrot Cake Oreos – these sound fantastic! You could go for vanilla cake layers and switch the mint buttercream for a cream cheese frosting.
- Peanut Butter Oreos – for all your peanut butter lovers! These would go amazingly with the chocolate cake and a peanut butter buttercream.
- Strawberry Cheesecake Oreos – nothing beats strawberries and chocolate, so why not try these with a strawberry cream cheese frosting.
Top tips for the ultimate Mint Oreo cake
- Get a cookie crunch in your layers – why not add Oreo chunks into your cake batter? This way you’ll get extra Oreos when you tuck in!
- Weigh your batter for even layers – when splitting the cake batter into the pans, I always weigh using a digital scale. This means I can be sure that each has the same amount of batter in and will be evenly sized.
- Bake in advance – if you’re short on time don’t panic! You can make the cake layers in advance then decorate later. Once the layers are baked and cooled, wrap them in food wrap and place in an airtight container. Don’t store them for too long as they will dry out. Keep them for up to 1 day at room temperature, or up to 3 days in the fridge.
- Make you own Oreo crumbs – if you’re in the USA or Canada you can purchase Oreo crumbs off the shelf in some stores. If not, break Oreos into chunks before using a food processor to crush them. Keep the cream in for extra flavour!
- Make cupcakes instead – this recipe is great for celebrations and can be adapted for cupcakes. It will make between 12-18 per batch. Just remember to reduce your baking time; the cupcakes will need about 15 minutes at 180C/ 350F.
View my Amazon shopping list with equipment and ingredients.
Mint Oreo Cake
- 6″/ 15cm Cake Pan Use 3 pans to bake the layers separately
- Food Processor
For the Cake
For the Mint Buttercream
For the Oreo Frosting
- 150 g Butter Salted
- 300 g Icing Sugar or Powdered sugar
- 2 tbsp Whole Milk
- 6 Mint Oreos Crushed
- 12 Mint Oreos
- Make the cake: Preheat oven to 180C/350F and line three 6-inch cake pans with baking parchment. If you don't have separate pans, you can bake in one deep 6-inch cake pan and split the layers.
- Using a stand mixer with the paddle attachment, beat the butter until softened. Alternatively, you can make the cake batter, in a large mixing bowl, by hand or with an electric hand whisk.
- Add the sugar and Greek yoghurt, and beat until well mixed. Then add the eggs, one at a time, beating until the mixture is thick, but light, and pale in colour.
- Sift the flour and cocoa powder, and gently mix together until the cake batter is soft and smooth.
- Add the melted chocolate and Espresso coffee and mix through the batter until silky smooth.
- Bake for 20-25 minutes if individual cakes/ 45 minutes for one cake, until a skewer inserted comes out clean. Allow the cake(s) to cool in the tin for 10 minutes, then turn out onto a wire rack to cool.
- Make the mint frosting: In a large bowl or stand mixer, beat the butter until soft. Add the half the icing sugar and half the milk, then beat together. Add the peppermint extract, remaining icing sugar and milk. Beat until smooth. If the frosting is too stiff, add a tbsp of whole milk and mix. Colour with a green food colouring gel.
- Make the Oreo frosting: Using a food processoer or a stick blender with the chopper attachment, crushed the Oreos into a fine crumb. In a large bowl or stand mixer, beat the butter until soft. Add the half the icing sugar, Oreo crumbs and half the milk, then beat together. Add the remaining icing sugar, Oreo crumbs and milk. Beat until smooth. If the frosting is too stiff, add a tbsp of whole milk and mix.
- Assemble the cake: Using a large serrated knife, level the top of the cake and split into 3 layers of equal thickness, or if baked in 3 cake tins level each layer.
- Fix the ‘bottom’ layer to a 6-inch cake board with a little of the frosting. Using a palette knife, spread about 2 tablespoons of the mint buttercream evenly across the bottom layer.
- Add half of the mint buttercream into a piping bag fitted with a round piping nozzle. Pipe a ring of buttercream around the edge of the cake. Alternate until the top of the cake is filled. Repeat for the next layer.
- Split half the remaining Oreos in half and layer them on top of the mint buttercream inside of the buttercream ring. Make sure to keep at least 6 full Oreos to decorate the cake with later.
- Add a third of the Oreo frosting into another piping bag fitted with a round piping nozzle, and pipe 'blobs' of frosting on top of the Oreos. Place the next cake layer on top and repeat for the next layer.
- Top the cake with the final layer, bottom-side up, and spread the Oreo frosting over the top and sides of the cake. Use a palette knife or cake side scraper to take off the excess frosting to smooth the cake. Chill the frosted cake for at least 30 minutes in the fridge, to allow the layer of frosting to firm up.
- Add another layer of frosting to the top and sides of the cake, and remove the excess. Chill the frosted cake for another 30 minutes in the fridge.
- Using remaining mint buttercream, pipe swirls of frosting around the top of the cake, place the remaining mint Oreos between each of the swirls.
- The Mint Oreo cake will keep in an air-tight container for up to 3 days, or you can freeze for up to 1 month; but make sure it is well wrapped before freezing.
- Adding Greek yoghurt to the batter mix helps keep the chocolate cake moist and brings out the chocolatey flavour.
- After the first crumb coat, chill the coated cake in the fridge for at least 30 minutes before adding a second crumb coat. This will give your cake a smooth finish.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.