Description
A delicious peppermint Oreo cake perfect for the holidays!
Ingredients
Scale
- 1 1/2 cups whipping cream
- 10 ounces full-fat cream cheese (brick style, softened to room temperature)
- 1 cup powdered sugar (sifted)
- 1–2 teaspoons peppermint extract (depending on how minty you like it, start with 1 teaspoon)
- red food coloring (I used gel, optional)
- 32 Oreo Cookies (you’ll likely need 50 cookies if using a 9x9 inch pan)
- 1/4 cup milk (for dipping the cookies in)
- 2/3 cup whipping cream (cold, from the fridge)
- 2–4 candy canes
Instructions
- Optionally, line an 8×8 (20×20 cm) or 9×9 inch (23×23 cm) pan with parchment paper, so that there’s an overhang around the edges. If you choose not to line the pan, you will slice and serve the cake from the pan.
- Place the whisk attachment and bowl of your stand mixer (or a large bowl) in the freezer for 10 minutes. Then beat the whipping cream (using the cold bowl and cold whisk attachment) until stiff peaks form. Set aside.
- In a separate large bowl, beat together the cream cheese, powdered sugar, peppermint extract and a few drops of red food coloring until smooth and creamy. Turn off the mixer a few times and scrape down the bottom and sides of the bowl to ensure there are no lumps. If using food coloring, the color should be slightly darker than you want the final product to be, because it will lighten after you add the whipped cream.
- Using a rubber spatula, fold the whipped cream from step 1 into the cream cheese mixture. Go gently. When finished, it should be an even consistency without streaks of white whipped cream.
- Pour the milk into a shallow bowl. Lightly dunk each cookie in the milk and shake off the excess. If you plan to keep the cake in the fridge overnight before serving, you could skip this step.
- Spread about 2-4 tablespoons of peppermint filling onto the bottom of the pan.
- Add a layer of Oreo cookies on top – for an 8×8 inch (20×20 cm) pan, you’ll do 4 rows of 4 cookies. For a 9×9 inch (23×23 cm) pan, you likely can fit 5 rows of 5 cookies.
- Spread about 1/2 of the remaining filling on top of the Oreo layer.
- Add a second layer of Oreo cookies – again doing 4 rows of 4 cookies, or 5 rows of 5 cookies.
- Spread the remaining peppermint filling on top.
- Cover the pan and place in the fridge to set for at least 4 hours.
- When ready to serve, beat the additional 2/3 cup whipping cream until stiff peaks form. Spread into an even layer on top of the cake.
- Sprinkle the top with crushed candy canes. Note – only do this step right before serving. If the cake is stored with crushed candy canes in the fridge, the candy canes can melt or bleed color due to condensation.
- When ready to slice, if you lined the pan with parchment paper, carefully lift out of the pan using the overhang of the parchment and place on a cutting board.
- Slice the cake using a thin knife, wiping off the knife with a clean, damp cloth or clean paper towel in between each slice for clean cuts. Lift using a square spatula.
Notes
- This cake is best served fresh, especially if topped with candy canes.
- If you want a stronger mint flavor, feel free to add more peppermint extract.
- Make sure all your ingredients are at the right temperature for best results.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg