Peppermint Oreo Crunch Cake

Do you need a pretty Christmas cake? This Peppermint Oreo Crunch Cake has a vanilla cake with a peppermint oreo crunch stuffed inside with a baby pink peppermint frosting. It's topped with peppermint Oreos that have been halved and red striped pink frosting peaks. Peppermint Oreo Crunch Cake - vanilla cake with a peppermint oreo crunch stuffed inside and frosting with a baby pink peppermint frosting.

Peppermint Oreo Crunch Cake

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.

Peppermint Oreo Crunch Cake - vanilla cake with a peppermint oreo crunch stuffed inside and frosting with a baby pink peppermint frosting.

Peppermint Oreo Crunch Cake - vanilla cake with a peppermint oreo crunch stuffed inside and frosting with a baby pink peppermint frosting.

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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.

Peppermint Oreo Crunch Cake - vanilla cake with a peppermint oreo crunch stuffed inside and frosting with a baby pink peppermint frosting. Peppermint Frosting

This frosting is what makes this cake pop. It's full of the peppermint flavor thanks to the peppermint extract that was added.

To make the peppermint frosting, I add the butter, powdered sugar, peppermint extract, and milk into a large mixing bowl and beat until the powdered sugar is completely worked in. Then I add in the pink gel food color and turn the hand mixer up to high. Beat an additional minute for the frosting to become light and fluffy.

Q & A

What if I can't find peppermint Oreos? Use Mint Oreos that aren't seasonal or regular Christmas Oreos with the red filling. The green will really add to the Christmas cake theme and also the mint flavor while the red Christmas Oreos will just add some color.

What can I use instead of vanilla bean paste? Use regular vanilla extract. You can also buy some. I recommend Rodelle's vanilla bean paste.

More Christmas cakes

How to make Peppermint Oreo Crunch Cake:

Delicious festive cake combining peppermint, oreo, and crunch.

Peppermint Oreo Crunch Cake

This Peppermint Oreo Crunch Cake has a vanilla cake with a peppermint oreo crunch stuffed inside with a baby pink peppermint frosting. It's topped with peppermint Oreos that have been halved and red striped pink frosting peaks. 
5 from 2 votes
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 675 kcal

Ingredients
  

Cake

  • 1 cup butter room temperature
  • 1 ¾ cups granulated sugar
  • 2 teaspoons vanilla bean paste
  • 3 eggs
  • 2 ¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ¾ cups buttermilk

Frosting

  • 1 cup butter room temperature
  • ½ teaspoon peppermint extract
  • 2 ½ cups powdered sugar
  • 3 tablespoons milk
  • 1 - 2 drops of red or pink gel paste color
  • 10 Peppermint Oreos

Instructions

Cake

  • 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.

Frosting

  • 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.

Notes

To store any leftover peppermint oreo crunch cake, with the milk in the frosting you'll want to store in an air tight container in the refrigerator for up to 3 days.

Nutrition

Calories: 675kcalCarbohydrates: 86gProtein: 6gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 127mgSodium: 577mgPotassium: 149mgFiber: 1gSugar: 60gVitamin A: 1069IUCalcium: 74mgIron: 3mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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13 Comments

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  2. Holy Yum!!! This looks decadant and delicious, and anything with Oreos works for me! Thanks for sharing at Merry Monday!

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