The cake is a simple cake with chocolate and mint crushed Oreos. The thing that sets this cake apart from any other is the flavor combination of mint and chocolate. The two flavors are made for each other – always on-trend, never out of style. This Oreo Mint Cake is amazing in every way!
This Mint Oreo Cake Recipe is the perfect dessert for any occasion. It’s light and refreshing, but still rich enough to satisfy chocolate cravings. The Oreo Mint Cake is also simple to make – no fancy ingredients required!
This cake would be perfect for St. Patrick’s Day. If you have an Oreo lover in your house as I do, then this easy recipe is perfect for you.
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❤️ Why You’ll Love This Recipe
- The flavor combination is amazing – chocolate and mint are always a hit! If the person you’re making it for doesn’t like mint, then just use regular Oreos.
- The cake is simple to make – no one wants a complicated cake and with this cake, you can keep it simple!
- It’s perfect for any party – if you don’t know what cake to bring to your next party, give this Oreo Mint Cake a try.
🛒Ingredients
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Chocolate Cake Ingredients
- your favorite chocolate cake mix
- large eggs
- vegetable oil
- water
- vanilla extract
Mint chocolate cookies buttercream
- unsalted butter, room temperature
- vegetable shortening
- powdered sugar
- vanilla
- heavy cream or half n half
- finely chopped mint Oreos
- green food coloring
See the recipe card below for quantities.
🔪 How to Make Oreo Mint Cake
Preheat the oven to 350F
Spray two 8 inch round cake pans with non-stick spray or cake release
Add all ingredients to an electric hand or stand mixer.
Beat until well combined.
Pour into prepared baking pans and bake for 35-40 mins.
Remove from the oven and let cool for at least an hour.
After an about, use a serrated knife to remove the “dome” from the cake.
Wrap each cake in plastic wrap and freeze for at least 2 hours.
After cake layers are frozen, make the buttercream.
Buttercream Instructions
Cream butter and shortening together.
Add powdered sugar, vanilla, and half of the liquid to the bowl.
Mix until incorporated.
Add one drop of green gel food coloring (electric green is pictured, but mint or leaf green would work)
Finely chop 6-8 mint Oreos and add to the frosting
Add in half of the remaining heavy cream.
Mix on high for 5-7 mins, the frosting will double in size, the color will lighten and the texture will become silky
Only add the last .05 tablespoon of liquid if needed.
To decorate
Add frosting to the first layer of cake (I used a standard-sized ice cream scooper for this).
Use an offset spatula to spread buttercream on the cake.
Add chopped Oreos to give it an extra crunch.
Place top layer of cake over it sandwiching the frosting and Oreos.
To reduce cake crumbs, always “frost the frosting.”
Using a large offset spatula spread the frosting onto the side of the cake.
Once you make the initial frosting constant, as you move around the cake only add frosting to frosting all the way around.
It doesn’t need to be smooth or perfect, just frost the entire cake before removing any excess.
Use a butter knife (or spoon), starting at the base of the cake pull in an upward diagonal motion to create a rustic design.
Smooth out the top of the cake with your offset spatula.
Add additional frosting to a piping bag fitted with a 1M tip.
Place Mint Oreos around the top of the cake and fill in the gaps with piped buttercream.
Hint: Chocolate cakes produce more crumbs than non-chocolate cakes. Decorating a frozen cake will help eliminate cake crumbs in the frosting later.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Use any type of Oreo – Instead of mint crushed Oreos, you could use any flavor of Oreos (or no Oreos at all!)
- Add to the top of the cake – For an extra special touch, top the cake with some fresh whipped cream and chocolate shavings.
- You don’t need a stand mixer – If you don’t have a stand mixer, feel free to mix everything by hand (so long as you’re sure not to over-mix).
- Add mint leaves to the top – You could add some mint leaves to the top of the cake and even use them as a garnish on each slice.
- Make it extra sweet– If you like your desserts extra sweet, feel free to add to the recipe and use extra dark chocolate or milk chocolate chips.
Check out these Mint Oreo Balls for even more chocolate and mint combination.
🥄 Equipment
Here is a list of equipment that you need to make this recipe.
- 2 – 8 inch round cake pans
- Nonstick spray or cake release
- Knife
- Large Offset spatula
- Hand or stand mixer W paddle attachment
- Turntable
- 16-inch piping bags
- Tip 1M
🥫 Storage
The Oreo Mint Cake can be stored in the fridge for up to 3 days. If you want to store it for longer, you can freeze it for up to 2 months. Make sure the cake is stored in an airtight container.
💭 Tips
- If you use pans large than 8 inches, increase the amount of buttercream.
- The Oreos for the buttercream needs to be FINELY chopped or else it will get stuck in the piping tip. If it gets stuck, don’t try to forcefully squeeze it out (you’ll burst the piping bag) use a knife to unclog the tip.
- Do not overmix the cake batter, mix until just combined, and be gentle while you are mixing.
- Freezing the cake is important to prevent too many crumbs from getting into your frosting.
- There are two simple ways to crush the Oreos. Just a food processor like I did, or put them in a storage bag and crush them with a rolling pin.
- If you want to make the frosting more green, you can add more green food coloring to it.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
The main ingredients in an Oreo Mint Cake are chocolate cake and Mint crushed Oreos.
This recipe takes about an hour to make. This is the perfect amount of time for cake making. It’s nice that you can make a cake in such a short amount of time.
If you have leftover cake, you can store it in the fridge for up to 3 days. If you want to store it for longer, you can freeze it for up to 2 months. When you’re ready to eat it, just thaw it out in the fridge overnight or at room temperature for a few hours.
🍽 More Mint Recipes
Do you enjoy mint inspired recipes? Try these delicious recipes:
🧾Mint Oreo Cake
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Oreo Mint Cake
Equipment
- 2 8 inch round cake pans
- Non stick spray or cake release
- knife
- Large Off set spatula
- Hand or stand mixer W paddle attachment
- Turn table
- 16 inch piping bags
- Tip 1M
Ingredients
Chocolate Cake
- 30.5 ounces chocolate cake mix this is the equivalent of two boxes
- 6 large eggs
- ⅔ cup vegetable oil
- 2 cup water
- 2 teaspoon vanilla extract
Mint Chocolate Buttercream
- ½ cup unsalted butter room temperature, this equals one stick
- ½ cup vegetable shortening
- 1.5 pound powdered sugar
- 1 tablespoon vanilla
- ¼ cup heavy cream or half n half
- 6-8 finely chopped mint Oreos
Instructions
Chocolate Cake Directions
- Preheat the oven to 350F
- Spray two 8 inch round cake pans with non-stick spray or cake release
- Add all ingredients to an electric hand or stand mixer.
- Beat until well combined.
- Pour into prepared baking pans and bake for 35-40 mins.
- Remove from the oven and let cool for at least an hour.
- After an about, use a serrated knife to remove the “dome” from the cake.
- Wrap each cake in plastic wrap and freeze for at least 2 hours.
- This step is critical. Chocolate cakes produce more crumbs than non-chocolate cake. Decorating a frozen cake will help eliminate cake crumbs in the frosting later.
- After cake layers are frozen, make the buttercream.
Buttercream Instructions
- Cream butter and shortening together.
- Add powdered sugar, vanilla, and half of the liquid to the bowl.
- Mix until incorporated.
- Add one drop of green gel food coloring (electric green is pictured, but mint or leaf green would work)
- Finely chop 6-8 mint Oreos and add to the frosting
- Add in half of the remaining heavy cream.
- Mix on high for 5-7 mins, the frosting will double in size, the color will lighten and the texture will become silky
- Only add the last .05 tablespoon of liquid if needed.
To decorate
- Add frosting to the first layer of cake (I used a standard-sized ice cream scooper for this).
- Use an offset spatula to spread buttercream on the cake.
- Add chopped Oreos to give it an extra crunch.
- Place top layer of cake over it sandwiching the frosting and Oreos.
- To reduce cake crumbs, always “frost the frosting.”
- Using a large offset spatula spread the frosting onto the side of the cake.
- Once you make the initial frosting constant, as you move around the cake only add frosting to frosting all the way around.
- It doesn’t need to be smooth or perfect, just frost the entire cake before removing any excess.
- Use a butter knife (or spoon), starting at the base of the cake pull in an upward diagonal motion to create a rustic design.
- Smooth out the top of the cake with your offset spatula.
- Add additional frosting to a piping bag fitted with a 1M tip.
- Place Mint Oreos around the top of the cake and fill in the gaps with piped buttercream.
Notes
- If you use pans large than 8 inches, increase the amount of buttercream.
The Oreos for the buttercream needs to be FINELY chopped or else it will get stuck in the piping tip.
If it gets stuck, don’t try to forcefully squeeze it out (you’ll burst the piping bag) use a knife to unclog the tip. - For best results freeze cake layers overnight before frosting.
Nutrition
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