Peppermint Oreo Crunch Cake Recipes

PEPPERMINT OREO CRUNCH CAKE

Steps:

• 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.
• 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 1/2 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.

OREO PEPPERMINT CRUNCH COOKIES RECIPE - (4.1/5)

Steps:

• Instructions Combine the cake mix, melted butter, egg, and extracts. Beat until a soft dough forms. Add the cream cheese and beat in gently until combined. Stir in the peppermint crunch pieces and chocolate chips first. Then gently stir in the cookie pieces by hand being careful not to break up the cookie more. Refrigerate dough for at least 30 minutes. Roll the dough into 36 balls. Bake on a cookie sheet at 350 degrees for 9 minutes. Do not over bake. The cookies will be very soft and look undone. Let them sit on the hot cookie sheet for 2 minutes, then gently remove them with a spatula to a piece of wax paper on the counter. Very gently tap the tops of the cookies with the bottom of the spatula to even out the tops. Let them sit until completely cool. Store in a sealed container. Makes 36 cookies. Read more at http://insidebrucrewlife.com/2013/12/oreo-peppermint-crunch-cookies/#l8C8Xuy83mIX8MF9.99

PEPPERMINT CRUNCH CAKE

Steps:

• Preheat the oven to 325 degrees F. Butter two 8" round pans, line with parchment circles, and butter again. Then dust with flour. If that's too much work, you could try using Pam with flour.
• Combine chocolate, cocoa, and hot coffee in a small bowl and whisk until smooth.
• Add milk and whisk again. In a medium bowl, combine flour, baking soda, and salt; set aside.
• In the bowl of a stand mixer, beat butter and sugars until fluffy.
• Add eggs one at a time, beating after each addition.
• Add vanilla, scrape down sides, and beat again for 30 seconds.
• Alternate adding the flour mixture and the chocolate mixture, beginning and ending with flour.
• Divide batter evenly between pans and bake for 35 to 40 minutes.
• Allow to cool for about 15 minutes before running a knife around the edges and flipping out onto a cooling rack. Cool completely before frosting.
• While cake is cooling, make frosting.
• Combine butter, powdered sugar, and peppermint extract in the bowl of a stand mixer.
• Slowly add cream until the frosting is spreadable. You might not need all of it.
• When cake is completely cool, place one 8" cake on a serving plate, top with frosting, and sprinkle with crushed candy canes.
• Place the other cake layer on top, flat side up.
• Completely cover top and sides with remaining frosting.
• Sprinkle with remaining candy cane pieces just before serving.

PEPPERMINT CRUNCH CAKE

Steps:

• Heat oven to 350ºF.
• Spray 2 (8-inch) round pans with cooking spray; line with parchment. Prepare cake batter as directed on package. Blend in 1/4 tsp. extract. Pour into prepared pans.
• Bake 26 to 31 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min. Remove from pans to wire racks. Discard parchment. Cool cakes completely.
• Beat pudding mix, milk and remaining extract in medium bowl with whisk 2 min. Stir in COOL WHIP.
• Spoon 3/4 cup pudding mixture into small bowl; stir in crushed candy and food coloring.
• Place 1 cake layer on plate; spread with crushed candy mixture. Top with second cake layer. Frost top and sides of cake with pudding mixture.