Mint Oreo Cake
The ultimate Mint Oreo cake has arrived! Dark, deep chocolate cake layers, fresh mint buttercream and the best crushed Oreo frosting, topped with Mint Oreos.
Equipment
Ingredients
For the Cake
- 200 g Butter
- 200 g Caster Sugar or Superfine sugar
- 4 Eggs Medium
- 2 tbsp Greek Yoghurt
- 170 g Self-Raising Flour or All-Purpose Flour & 1tsp Baking Powder
- 30 g Intense Cocoa Powder
- 25 ml Espresso Coffee
- 100 g 70% Dark Chocolate Melted
For the Mint Buttercream
- 150 g Butter Salted
- 300 g Icing Sugar or Powdered sugar
- 1 tsp Peppermint Extract
- 2 tbsp Whole Milk
- Green Food Colouring Gel
For the Oreo Frosting
- 150 g Butter Salted
- 300 g Icing Sugar or Powdered sugar
- 2 tbsp Whole Milk
- 6 Mint Oreos Crushed
To decorate
- 12 Mint Oreos
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1sliceCalories: 575kcalCarbohydrates: 73gProtein: 5gFat: 31gSaturated Fat: 18gCholesterol: 109mgSodium: 308mgPotassium: 93mgFiber: 1gSugar: 59gVitamin A: 854IUCalcium: 32mgIron: 2mg
Disclaimer: 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.
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