Air Fryer Mint Chocolate Cookies ‘n Creme Cake

This Air Fryer Mint Chocolate Cookies ’n Creme Cake combines rich chocolate, refreshing mint, and crushed cookies for a show-stopping dessert. Quick to prepare in the air fryer, it’s soft, moist, and layered with creamy mint frosting, perfect for celebrations or indulgent treats.

Get ready for a dessert that’s as fun as it is indulgent!

The Air Fryer Mint Chocolate Cookies ’n Creme Cake layers rich chocolate cake with creamy mint frosting and crunchy cookie bits, creating a perfect balance of flavors and textures.

Quick to prepare in the air fryer, this cake is moist, decadent, and ideal for parties, holidays, or any time you want a show-stopping treat without heating up your whole kitchen.

Why You Will Love This Recipe!

• Minty chocolate perfection: Combines rich chocolate with refreshing mint for a crowd-pleasing flavor.
• Crunchy cookie bits: Crushed cookies add texture and fun to every bite.
• Quick air fryer prep: Bakes fast and evenly without turning on your oven.
• Moist and tender layers: The air fryer keeps the cake soft while maintaining structure.
• Show-stopping presentation: Creamy mint frosting and cookie toppings make it perfect for parties or special occasions.

Ingredients Needed

• Chocolate Cake Mix: boxed chocolate cake mix for rich, moist chocolate cake
• Eggs: large eggs to bind ingredients and add structure
• Vegetable Oil: vegetable oil to keep cake tender and moist
• Water: water to create smooth, pourable cake batter
• Pure Vanilla Extract: pure vanilla extract for warm, sweet, aromatic flavor

Recipe Variations

• Double Chocolate Cookies ’n Creme: Add extra chocolate chips to the batter for a richer, fudgier cake.
• Mint Oreo Twist: Use crushed mint Oreos instead of regular cookies for a more intense mint flavor.
• Layered Cake: Bake in two smaller pans to create a layered cake with frosting between each layer.
• Gluten-Free Option: Swap the cake mix for a gluten-free chocolate cake mix and use gluten-free cookies.

How To Make Air Fryer Mint Chocolate Cookies ‘n Creme Cake

Step One: Lightly coat two 8-inch round cake pans with non-stick spray or cake release. Combine all ingredients in a bowl and mix using a hand mixer or stand mixer until smooth.

Step Two: Beat the batter until fully combined, then pour evenly into the prepared cake pans. Air fry for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Depending on your air fryer’s size, you can bake 2–3 cakes at once; for this recipe, two 6-inch round pans were used.

Step Three: Take the cakes out of the air fryer and allow them to cool for at least one hour. Once slightly firm, trim the rounded “dome” from the top with a serrated knife, then wrap each cake tightly in plastic wrap and freeze for a minimum of 2 hours.

• Butter: unsalted butter for creamy, smooth frosting texture
• Vegetable Shortening: vegetable shortening for stable, easy-to-pipe frosting
• Powdered Sugar: powdered sugar to sweeten and thicken frosting
• Pure Vanilla Extract: pure vanilla extract for rich, aromatic flavor
• Heavy Cream or Half and Half: heavy cream or half-and-half for creamy frosting consistency
• Mint Oreos: crushed mint Oreos for chocolatey mint flavor and texture
• Green Food Coloring (optional): green food coloring to tint frosting festive color

How To Make Mint Chocolate Cookies Buttercream

Step One: In a large bowl, beat together the butter and vegetable shortening until smooth and fluffy. Mix in the powdered sugar, vanilla extract, and half of the heavy cream (or half-and-half) until fully incorporated. Add a drop of green gel food coloring (electric green, mint, or leaf green) and mix until evenly distributed.

Step Two: Finely chop 6-8 mint Oreos and fold them into the frosting along with half of the remaining heavy cream. Beat the frosting on high for 5-7 minutes. It should double in size, lighten in color, and develop a silky, fluffy texture. Only add the final 0.05 tablespoon of heavy cream if the frosting needs a slightly softer consistency for spreading or piping.

Step Three: Scoop a generous amount of frosting onto the first cake layer (a standard ice cream scooper works well) and use an offset spatula to spread it evenly. Sprinkle in some chopped Oreos for added crunch. Place the second cake layer on top, sandwiching the frosting and cookies. To prevent crumbs, always apply frosting onto frosting when covering the sides, using a large offset spatula for smooth, clean edges.

Step Four: Once the initial layer of frosting is in place, continue applying frosting only onto frosting as you work around the cake. Don’t worry about perfection—cover the entire cake before scraping off any excess. Use a butter knife or spoon to create a rustic texture by pulling upward at a diagonal from the base. Smooth the top with an offset spatula, then fill a piping bag fitted with a 1M tip with extra frosting. Decorate the top with Mint Oreos, filling the gaps with piped buttercream for a polished finish.

Air Fryer Mint Chocolate Cookies ‘n Creme Cake Recipe Tips

• Pans: If you use pans large than 6 inches, increase the amount of buttercream.
• Dicing The Oreos: The Oreos for the buttercream need to be FINELY chopped or else they will get stuck in the piping tip. But, if it gets stuck, don’t try to squeeze it out forcefully (you’ll burst the piping bag). Use a knife to unclog the tip.
• Frozen Cakes: This step is critical. Chocolate cakes produce more crumbs than non-chocolate cakes. Decorating a frozen cake will help eliminate cake crumbs in the frosting later.
• Timing: After the cake layers are frozen, make the buttercream.

Storing Instructions

• Refrigerator: Store the frosted cake in an airtight container or cake dome for up to 5 days. This keeps the frosting firm and the cake moist.
• Freezer: Wrap the cake tightly in plastic wrap and then in aluminum foil for freezer storage up to 2 months. Thaw overnight in the refrigerator before serving.
• Serving tip: Let refrigerated or thawed cake sit at room temperature for 20–30 minutes before slicing to enhance flavor and texture.

Oven Instructions

Preheat your oven to 325°F (163°C). Prepare two 8-inch round cake pans with non-stick spray or cake release. Pour the batter evenly into the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting.

Air Fryer Mint Chocolate Cookies ‘n Creme Cake Recipe Faqs

Can I make this cake without an air fryer? Yes! Follow the oven instructions above for a perfectly baked cake.

How long can I store this cake? Frosted cake can be refrigerated up to 5 days or frozen up to 2 months.

Can I use a different mint flavoring or liqueur? Absolutely. Peppermint extract or a mint liqueur works fine, or skip for a kid-friendly version.

Do I need to freeze the layers before frosting? Freezing helps prevent crumbs and makes frosting easier, but you can frost immediately if careful.

Can I make this cake in a larger or smaller pan? Yes, but adjust baking time accordingly and check doneness with a toothpick.

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