Hi, there. This cake? It’s the ultimate birthday delicacy. I’m convinced I’ll never find another cake to top it.
Not that I’ll stop searching. :)
No, no, no. You can just never have too much Oreo, especially in buttercream-smothered-cake form!
I used this recipe, using Cool Mint Oreos instead of Candy Cane or peppermint ones, and I dipped them all in milk chocolate because I liked that look best. I topped the truffles with a few sprinkles of crushed Oreos, too, just for a little something extra.
The original cake that I was inspired by was a devil’s food cake layered with mint cream cheese frosting. I am confident that recipe tastes amazing, although I haven’t sampled it (yet). For my version, though, I couldn’t help but use my standard Georgetown Cupcake base (from The Cupcake Diaries cookbook) and turn my favorite cupcakes into a layer cake.
The results were exactly what I’d imagined and hoped for! Layers of Oreo-spotted vanilla bean cake generously (and I mean generously) filled and covered with minty Oreo cream cheese frosting, then covered in a pile of homemade Mint Oreo Truffles and lined with twisted-apart Cool Mint Oreos, just like its inspiration. So beautiful and perfect!
Be forewarned: This cake is huge. Filling. Decadent. Rich.
And this is coming from the girl who constantly proclaims the word “rich” is not a part of her vocabulary. Very rarely do I take a bite of something – or a second bite, or a seventeenth – and think, Oh, this is just too rich! Nope! I just smile and keep stuffing my face, oblivious to the “richness” everyone around me seems to stumble over. I can take down one of The Cheesecake Factory’s mile-high cheesecake cake slices without sharing so much as a sliver, while it seems that most of the population has trouble finishing half.
Call it blessed; call it cursed. I’m not sure which one is accurate, but suffice it to say, “rich” isn’t a descriptive word I use often!
This cake is rich.
Like, I actually had trouble polishing off one slice.
By all means, though, give it a try! This cake may be tall, dense, and intimidating, but it’s also creamy, dreamy and drool-worthy. A once-in-a-while treat for sure, but worth every taste! This sweet treat is made to be a birthday cake.
The best part? Pathetically unskilled cake decorators like myself don’t have to worry, because none of the imperfections show. Pile this baby high with Oreo truffles, smoosh more cookies into the sides, and call it a day, because that’s all it takes for the prettiest of cakes. Score!
Juuuuuuust don’t do this:
Yes, this would be my cake #FAIL. You could call it a practice run, but “cake avalanche” would be more accurate. :) I may have been in a hurry to sink my fork into a slice, and I also may have been aggressively pushing heavy Oreo truffles every which way a bit prematurely.
Make sure you don’t overload your cake, and be gentle, okay?
Take your time in creating this masterpiece, and the end results will be worth it. Cake for the win!
- 2 1/2 cups flour
- 2 1/2 tsp. baking powder
- 1/4 tsp. salt
- 8 Tbsp butter, at room temperature
- 1 3/4 cups sugar
- 2 large eggs, at room temperature
- 2 1/4 tsp. vanilla
- seeds from 1 vanilla bean
- 1 1/4 cups milk, at room temperature
- 1/4 cup crushed Cool Mint Oreos (about 3 cookies)
- 5 1/2 Tbsp. butter
- 5 1/2 cups powdered sugar
- 1/2 tsp. vanilla
- 8 oz. cream cheese
- 1/4 cup finely crushed Cool Mint Oreos (about 3 cookies)
- Green food gel, if desired
- 18 whole Cool Mint Oreos, cleanly twisted apart so half of the halves have filling and half don't
- 20 Mint Oreo Truffles (see linked recipe)
- Preheat oven to 350 degrees.
- Prepare two (or three--your choice!) 9-inch round cake pans. Spray each with nonstick cooking spray and sprinkle with a bit of flour.
- In a small bowl, sift flour, baking powder and salt together.
- In the bowl of a stand mixer, cream butter and sugar together for 3-5 minutes or until light and fluffy. Slowly add eggs one at a time until combined.
- Add vanilla and vanilla bean seeds to milk.
- Add 1/3 of the dry ingredients to the egg mixture and beat with stand mixer until well combined. Add 1/3 of the milk and mix thoroughly. Repeat with remaining ingredients, scraping bowl as needed.
- Fold in crushed Oreos until just mixed.
- Pour batter into prepared pans, filling each about two-thirds full.
- Bake for 25 to 30 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool pans completely on a wire rack.
- Fold in crushed Oreos until just mixed.
- Carefully invert the first cake onto a cake stand or serving platter of your choice. Spread a thick layer of prepared frosting over the first layer and carefully top with the other cake (repeating this step if you decided on three layers).
- Use remaining frosting to coat the top and sides of the cake.
- Press the separated Oreo halves all around the sides of the cake so that the sides with the filling and the sides with the word "Oreo" are visible. You can decorate using whatever pattern you like best, but I repeated mine so that every other one had green filling.
- For the final touch, gently place prepared Mint Oreo Truffles on top of the cake so that the frosting is mostly covered. Use as many as you can fit, being careful not to overload the cake with too much weight. If you have trouble, refrigerate the cake for 30 minutes before adding the garnishes--just be sure not to chill for too long or the cake will dry out.
- When you're ready to serve, carefully slice into 16 pieces and use a pie spatula to remove slices.
I like to use Wilton's Bake Even strips for level cakes. They make each layer easier to frost evenly!
Nutritional Info (calculated without Oreo Truffles):
Total Fat: 20.7 g
Cholesterol: 65.3 mg
Sodium: 331.3 mg
Potassium: 113.8 mg
Total Carbs: 94.7 g
Dietary Fiber: .5 g
Sugars: 73.6 g
Protein: 4.6 g