Oreo & Mint Chocolate Chip Layer Cake

Servings : 10-12 slices

Prep Time : 2 hours + Chill Time

Bake Time : 30 - 40 minutes

Ingredients

2 cups (280g) 1:1 gluten-free flour, See Recipe Notes

1 cup (90g) unsweetened dark cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoons salt

2 cups (400g) granulated cane sugar

1/2 cup vegetable or canola oil

3 large eggs, room temperature

1 tablespoon vanilla paste or extract

1 teaspoon apple cider vinegar

1/2 teaspoon peppermint extract

1 cup buttermilk, room temperature

1 cup hot coffee or water

1 cup Andes mint chocolate chips, plus more for decorating

For the Oreo Mint Frosting

2 cups (454g) unsalted butter, softened

7 cups (840g) powdered sugar

1/4 cup half and half, plus more if needed

1/2 teaspoon peppermint extract

pastel green gel food coloring

pastel blue gel food coloring

1 cup crushed gluten-free mint Oreos, plus more for decorating

For the Mint Chocolate Chip Cake

Preheat the oven to 350°F and prepare two 8″ round cake pans. Lightly coat the pans with nonstick cooking spray and line each pan with a parchment paper round.
In a medium bowl, add the gluten-free flour, cocoa powder, baking powder, baking soda, and salt. Whisk together to combine and set aside.
In a large bowl, whisk together the sugar and oil, then add in the eggs, vanilla paste, apple cider vinegar and peppermint extract. Whisk until fully combined.
Begin to mix in the dry ingredients, alternating with the buttermilk. Starting with the dry ingredients, followed by the buttermilk. Once the batter is smooth, gradually whisk in the hot coffee. Gently fold in the mint chips until just combined.
Divide the batter equally among the cake pans. Filling each pan about 3/4 of the way full. Place the cakes in the oven and bake for 30-40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted into the center of each cake comes out clean.
Let the cakes to cool in the pans for 30 minutes, then remove the cakes from the pans and transfer them to a parchment lined cooling rack to continue cooling. Once the cakes have fully cooled, wrap them tightly in plastic wrap and chill them in the refrigerator for at least 2 hours.

For the Oreo Mint Frosting

Once the cakes are fully chilled, prepare the buttercream frosting. In a stand mixer with the whisk attachment or using an electric hand mixer, mix the butter on medium speed until smooth and creamy.
Add in the powdered sugar, one cup at a time, mixing to combine in between each cup. Then add the half and half along with the mint extract. If the frosting seems too thick you can add in more half & half, a tablespoon at a time, until your desired consistency has been reached. Continue to mix on medium-high speed until the frosting is smooth.
Mix in the green and blue gel food coloring until the frosting becomes a light mint green color. Then, carefully fold the crushed Oreos into the frosting using a spatula.
To assemble the cake, halve each cake using a cake leveler so that you have four cake layers. Spread an even amount of frosting between each cake layer, about 3/4 cup, then smooth a generous layer of frosting evenly around the entire outside of the cake using an offset spatula.
At this point you can either slice and serve the cake as is or decorate as desired with piped frosting swirls, more mint Oreos and mint chocolate chips. I added a mint chocolate ganache to the top of the cake as pictured above but that is optional.

I used Cup4Cup multi-purpose gluten-free flour for this recipe. I have not tested this recipe with other gluten-free flours.