Have you spotted those peppermint Oreo’s in the store yet? I have and I made a peppermint Oreo crunch cake with them! I love the gorgeous pink peppermint filling. So much so, that I went with it and made a pink frosting to cover my cake. Cute, huh?
I hope everyone had a fantastic Thanksgiving, by the way. We had a last minute change of plans because our truck has officially called it quits. I cried my eyes out after I found out I wouldn’t be spending the holiday with my family. It’s the first time that that has ever happened. It was two hours before we were set to leave and I had cleaned the house, packed our bags and asked my mom to pick up a couple of things that we were going to need for the weekend for Lucian.
This vanilla cake is adapted from my raspberry vanilla pink ombre bundt cake. I couldn’t help myself. It seriously has the best texture ever. It’s dense and moist. It’s like the perfect storm of amazing cake goodness.
- 1 cup butter, room temperature
- 1 + ¾ cups granulated sugar
- 2 tsp. vanilla bean paste
- 3 eggs
- 2 + ¾ cups all-purpose flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- 1 + ¼ cups buttermilk
- 1 cup butter, room temperature
- ½ tsp. peppermint extract
- 2 + ½ cups powdered sugar
- 3 T. milk
- 1 - 2 drops of red or pink gel paste color
- 10 Peppermint Oreos
- Preheat oven to 325 degrees. Grease and dust with flour two 8 inch round cake pans. I only used half a recipe and two 6 inch cake pans.
- In a mixing bowl, add the butter and granulated sugar. Mix until light and fluffy about 3 minutes.
- Add in the vanilla bean paste and each egg separately and mix until incorporated.
- In a separate bowl, add in the flour, baking powder, baking soda and salt. Stir to combine.
- Alternately add the flour and buttermilk always starting and ending with the flour. I did 3 parts flour and 2 parts buttermilk. Scrape down the sides and mix to combine.
- Pour the batter into the prepared cake pans.
- Place in the oven and bake for 1 hour or until done. Place a skewer into the center of the pan, if it comes out clean or with moist crumbs it's done. If it still has batter, let it bake a while longer and test again.
- Let it cool for 10 minutes and then turn out onto a wire rack to cool completely.
- In a mixing bowl, add in the butter and mix until creamy.
- Add in the peppermint extract, powdered sugar and milk. Mix on low until just incorporated.
- Add in the drop or two of gel paste color and mix for another minute or two until light and fluffy.
- Add 6 cookies into a food processor or storage bag. Pulse until the cookies form a crumb. If you're using a storage bag, crush the cookies using a rolling pin.
- If the cake has a dome, cut it so it's even. Place it on a cake stand.
- Add a thin layer of frosting on top of the cake.
- Place the frosting in a piping bag with a straight tube. Add a ring of frosting around the edge of the cake.
- Fill the center of the cake with all the Oreo crumbs.
- Trim the top layer of cake if it's domed. Place it on top of the Oreos.
- Add a thin layer of frosting to the outside of the cake. Any frosting that comes out of the center, push it around to fill in any spots.
- Place the fridge for about 15 minutes to firm up slightly.
- After the crumb coating has set up, cover the cake with a layer of pink frosting.
- Add a red strip of gel paste color to the piping bag. Fill it with about ½ cup of pink frosting. Pipe peaks around the cake.
- Cut the 4 Oreos in half using even pressure. The even pressure will prevent the Oreos from breaking all apart.
- Add the Oreos to the top of the cake for garnish.
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