Mint Cookies and Cream Cake Recipe

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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