If you love chocolate and mint, you’ll swoon for this three layer Mint Chocolate Cake with homemade buttercream and crushed mint Oreo cookies.
Mint Chocolate Oreo Cake
Chocolate and Mint. A classic flavor combination that in my mind is second only to chocolate and peanut butter. This semi-homemade mint chocolate cake starts with a box cake mix, but after adding that homemade buttercream and crushed Oreo cookies, it will look (and taste) like you bought this from a bakery!
Semi-Homemade Chocolate Cake
This chocolate cake starts with two box cake mixes. You’ll substitute butter for the oil, which adds a homemade taste. And then you’ll swap out the water for hot coffee. Do you have to add coffee? I say yes. Even if you don’t like coffee, give this a try. You won’t taste the coffee at all. So why add it? Because coffee enhances chocolate flavor. And nobody ever complained about better chocolate flavor.
Can you use water instead? Yes. You can even use milk if you’d like. But I 100% recommend strong coffee for the best flavor.
Homemade Buttercream Frosting
This frosting is a basic but but delicious homemade buttercream. I generally use salted butter because that is what I keep on hand at home. I also find that the touch of salt cuts down on the sweetness of the frosting.
If you’re using mint Oreos, you may find that is enough mint flavor for you. The recipe calls for vanilla extract but if you’d like more of a mint flavor, swap out one teaspoon of vanilla extract for mint extract.
Be sure the cakes are completely cooled before you frost them.
How to Store the Cake
The frosted cake can be stored at room temperature for 24 hours. If you need to store it longer than that, I would refrigerate the cake.
Other Chocolate Cake Recipes
- Chocolate Potato Cake
- Chocolate Angel Food Cake
- Triple Chocolate Bundt Cake
- Chocolate Cherry Cake
- German Chocolate Cake
Tools to Make This Cake
- Stand Mixer: A hand mixer will work, but I always find it easier to make frostings with a stand mixer.
- Beater Blade with Scraper: The best invention ever!
- 9” Round Cake Pan: These are my favorite pans!
- Cake Spatula: To get that frosting nice and smooth.
- Wire Cooling Racks:This will help your cakes cool more quickly.
- Cake Plate: I have this cake plate and everyone loves it! It comes with the cute server too.
Must Have Cake Mix Recipes! Sometimes you need a shortcut. Just because time is in limited supply, it doesn’t mean that flavor and fun have to be! Our cookbook has 20 cakes and cupcakes that all start with a cake mix but end up as a beautiful dessert no one will be able to resist. Click here to read about it!
If you love chocolate and mint, you'll swoon for this three layer Mint Chocolate Cake with homemade buttercream and crushed mint Oreo cookies.
- 2 boxes devil's food cake mix
- Replace the called for oil with the exact measurements of softened unsalted butter
- Eggs – The amount called for on the cake mix
- Replace the called for water with the exact measurements of hot coffee
- 1 package mint Oreo cookies (14.3 ounces)
- 6 cups powdered sugar
- 1 1/2 cups unsalted butter (at room temperature)
- 3 teaspoons vanilla*
- 2-4 tablespoons milk
- green food coloring (if desired)
Preheat oven to the temperature that is listed on the cake mix. Grease 3 9-inch round pans with shortening and then coat them with a light coating of flour.
In a large mixing bowl, add both boxes of cake mix. Add the softened butter, replacing the oil (using the same measurements for butter that is called for oil). Add in the eggs and mix well. Replace the water with the same measurement of hot coffee, adding in slowing and mixing well.
Pour the batter evenly into the 3 prepared pans. Bake for the required amount listed on the cake mix box (about 20-25 minutes).
The cakes are done when you touch the center of the cake and it springs back. Be careful not to open the oven until you think the cakes are done or they may fall in the center.
Allow the cakes to cool for 10 minutes, then turn them onto a wire rack to cool completely.
In a stand mixer bowl, with the mixer on medium speed, whip the butter for 2 minutes until it is almost white in color. Add in the powdered sugar, vanilla and 3 tablespoons milk. Beat on low speed for 3-5 minutes, adding in the last tablespoon of milk if the buttercream needs to be thinner. Add in green food coloring and mix well until you achieve the desired color.
Place the oreos into a plastic bag and crush either with your hands or with a rolling pin.
Place one cake layer onto a cake plate. Frost with buttercream and sprinkle with crushed oreos.
Place down another cake layer, frost with buttercream and sprinkle with crushed oreos.
Place the final cake on top.
Frost the top and sides of the cake with the remaining frosting.Then decorate the sides of your cake with more mint oreos. Use the remaining icing to pipe along the top for an added decorative touch!
There is enough mint in the oreos for us, but if you'd like extra mint flavor, swap out a teaspoon of vanilla extract for mint extract in the frosting.
The calories shown are based on the cake being cut into 15 pieces and using all the frosting and cookies. 1 serving is 1 slice of frosted cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. To lower the calories, cut the pieces smaller or use less frosting.