Air Fryer Mint Chocolate Cookies ‘n Creme Cake — Summertime is the perfect time to experiment with new recipes, and this air fryer mint chocolate cookies ‘n creme cake recipe is a must-try! The cookies are crispy on the outside and creamy on the inside, and they’re perfect for satisfying any sweet tooth. Plus, this recipe is super easy to follow, making it an excellent option for beginner cooks. Give it a try today!
Looking for a cake for St. Patrick’s Day, I’m pretty sure that this one will soon be your favorite, and with a few tweaks, you can make this for any holiday. Just change out the Oreos for Easter, Halloween, or even Christmas!
Chocolate and mint are two classic flavors that always seem to go well together. So why not put them both together in a delicious Air Fryer Mint Chocolate Cookies ‘n Creme cake? This recipe is perfect for any chocolate and mint fans out there! Plus, it’s really easy to make and doesn’t require any complicated ingredients. So what are you waiting for? Give this recipe a try today! You won’t regret it!
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What Is A Mint Chocolate Cookies ‘n Creme Cake?
Mint chocolate cookies n creme is a delicious flavor that combines the best of both worlds – cookies and cream. This cake is perfect for anyone who loves the taste of mint and chocolate together. The recipe is simple to follow, and it’s sure to be a hit with your friends and family. So what are you waiting for? Try this delicious cake today!
Ingredients Needed For Air Fryer Mint Chocolate Cookies ‘n Creme Cake
- Chocolate Cake Mix
- Eggs
- Vegetable Oil
- Water
- Pure Vanilla Extract
How To Make Air Fryer Mint Chocolate Cookies ‘n Creme Cake
Spray two 8 inch round cake pans with non-stick spray or cake release. Add all ingredients to an electric hand or stand mixer.
Beat until well combined. Pour into prepared baking pans and set the temperature to 12 to 15 minutes, or until the toothpick comes out clean. Depending on how large your air fryer is, you may be able to get either 2 or 3 cakes out of this. I used 2 –6 inch round cake pans.
Remove from the air fryer and let cool for at least an hour. After an about, use a serrated knife to remove the “dome” from the cake. Wrap each cake in plastic wrap and freeze for at least 2 hours
Ingredients Needed For Mint Chocolate Cookies Buttercream
- Butter
- Vegetable Shortening
- Powdered Sugar
- Pure Vanilla Extract
- Heavy Cream or Half and Half
- Mint Oreos
- Green Food Coloring (optional)
How To Make Mint Chocolate Cookies Buttercream
Cream butter and shortening together. Add powdered sugar, vanilla, and half of the liquid to the bowl. Mix until incorporated. Add one drop of green gel food coloring (electric green is pictured, but mint or leaf green would work)
Finely chop 6-8 mint Oreos, add to the frosting, and add half of the remaining heavy cream. Mix on high for 5-7 mins, the frosting will double in size, the color will lighten, and the texture will become silky. Only add the last .05 tbsp of liquid if needed.
How To Decorate:
Add frosting to the first layer of cake (I used a standard-sized ice cream scooper for this). Use an offset spatula to spread buttercream on the cake. Add chopped Oreos to give it an extra crunch.
Place the top layer of cake over it sandwiching the frosting and Oreos. To reduce cake crumbs, always “frost the frosting.” Using a large offset spatula, spread the frosting onto the side of the cake.
Once you make the initial frosting constant, as you move around the cake, only add frosting to frosting all the way around. It doesn’t need to be smooth or perfect. Just frost the entire cake before removing any excess. Use a butter knife (or spoon), starting at the base of the cake pull in an upward diagonal motion to create a rustic design.
Smooth out the top of the cake with your offset spatula. Add additional frosting to a piping bag fitted with a 1M tip. Place Mint Oreos around the top of the cake and fill in the gaps with piped buttercream.
Pro 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:
This Mint Oreo cake is a perfect recipe to have on hand for any occasion. It’ll keep in an airtight container for about 2 to 3 days in the refrigerator, or you can freeze it.
If you plan on freezing this cake for an extended period, make sure that you double wrap it in saran wrap, and then place it into a freezer bag.
What Cake Pan To Use In The Air Fryer
I love this question, and it’s one of the most asked questions I get. If you use too thick of a pan, the cake will not cook in the middle, so you need to use a thinner pan than you are used to. Some of my favorites that I have been using for years and years are:
- Wilton Aluminum 8-Inch Round Cake Pan Set, 2-Piece
- Cuisinart 9-Inch Chef’s Classic Nonstick Bakeware Round Cake Pan, Silver
More Air Fryer Cake Recipes:
- AIR FRYER BLUEBERRY CUPCAKES
- AIR FRYER CAKE POPS
- BEST AIR FRYER MUG CAKE RECIPES FOR A SUPER EASY TREAT
- AIR FRYER WALNUT CAKE
- AIR FRYER PINEAPPLE UPSIDE-DOWN CAKE FOR TWO
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Do you love mint and chocolate together? If you do, then you're going to love this recipe for Air Fryer Mint Chocolate Cookies 'n Creme Cake. It's a delicious dessert that is perfect for any occasion.
- 2 15.25 ounces chocolate cake mix chocolate,triple chocolate or chocolate fudge cake mix
- 6 large eggs
- 2/3 cup vegetable oil
- 2 cups water
- 2 teaspoon pure vanilla extract
- 1 stick butter room temperature
- 1/2 cup vegetable shortening
- 1.5 pound powdered sugar
- 1 tablespoon pure vanilla extract
- 1/4 cup heavy cream or half and half
- 6-8 Oreos diced
- green food coloring
-
Spray two 8 inch round cake pans with non-stick spray or cake release. Add all ingredients to an electric hand or stand mixer.
-
Beat until well combined. Pour into prepared baking pans and set the temperature to 12 to 15 minutes, or until the toothpick comes out clean. Depending on how large your air fryer is, you may be able to get either 2 or 3 cakes out of this. I used 2 –6 inch round cake pans.
-
Remove from the air fryer and let cool for at least an hour. After an about, use a serrated knife to remove the "dome" from the cake. Wrap each cake in plastic wrap and freeze for at least 2 hours
-
Cream butter and shortening together. Add powdered sugar, vanilla, and half of the liquid to the bowl. Mix until incorporated. Add one drop of green gel food coloring (electric green is pictured, but mint or leaf green would work)
-
Finely chop 6-8 mint Oreos, add to the frosting, and add half of the remaining heavy cream. Mix on high for 5-7 mins, the frosting will double in size, the color will lighten, and the texture will become silky. Only add the last .05 tbsp of liquid if needed.
-
Add frosting to the first layer of cake (I used a standard-sized ice cream scooper for this). Use an offset spatula to spread buttercream on the cake. Add chopped Oreos to give it an extra crunch.
-
Place the top layer of cake over it sandwiching the frosting and Oreos. To reduce cake crumbs, always "frost the frosting." Using a large offset spatula, spread the frosting onto the side of the cake.
-
Once you make the initial frosting constant, as you move around the cake, only add frosting to frosting all the way around. It doesn't need to be smooth or perfect. Just frost the entire cake before removing any excess. Use a butter knife (or spoon), starting at the base of the cake pull in an upward diagonal motion to create a rustic design.
-
Smooth out the top of the cake with your offset spatula. Add additional frosting to a piping bag fitted with a 1M tip. Place Mint Oreos around the top of the cake and fill in the gaps with piped buttercream.
-
Plate, serve, and enjoy!
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