Mint Cookies and Cream Cake Recipe

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Mint Cookies and Cream Cake – mint buttercream sandwiched between cookie-studded cake, smothered with mint Oreo frosting, topped with drippy chocolate ganache.

Yield: One 6″ Round Cake Skill


For the Cake:

2 cups + 2 tablespoons cake flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup unsalted butter, softened

1 1/2 cups granulated sugar

2 eggs + 1 egg yolk

1 1/2 teaspoons vanilla extract

1 cup whole milk

1 cup crushed chocolate sandwich cookies

For the Mint Filling:

4 egg whites

1 1/3 cup granulated sugar

2 cups unsalted butter, softened

1/2 teaspoon vanilla extract

3/4 – 1 teaspoon peppermint extract (or to taste)

green gel food coloring (optional)

For the Frosting:

Remaining Mint Filling

1 1/4 – 1 1/2 cups crushed chocolate sandwich cookies

For the Chocolate Glaze:

2 ounces semi or bittersweet chocolate, chopped

1/4 cup heavy cream

2 tablespoons light corn syrup

pinch salt


Make the Cake:

  1. Preheat oven to 350 degrees.  Grease and flour three 6-inch round cake pans and set aside.
  2. Sift together the flour, baking powder and salt.  Set aside.
  3. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth.  Add in the sugar and mix for about 3 minutes on medium speed.
  4. Visit Mint Cookies and Cream Cake @ for full instructions.

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