Soft serve has been a part of my world for my entire life.
Growing up, I’d beg my grandma to relinquish me into the wild and walk up to the nearest Yogurt Delite store with my friends. It sat there loyally in the same shopping center for years, with its black and white checkered floors, completely abandoned lobby, and one strange woman who worked there.
For awhile I didn’t notice the fact that no one ever went there. But then, as I became a more frequent customer, I realized that really, no one went there. It was kind of sad, actually. The Yogurt Delite woman was forever alone, banished to her home in the back of the yogurt shop. She’d emerge when she heard the delightful jingle of bells on the door, only to see the same dorky pre-teen and her gaggle of friends. She would quietly dispense our frozen soft serve and scoop spoonfuls of rainbow sprinkles on top of mine, no matter what flavor I got (okay, it was usually vanilla, swirl, or mint).
Then one day, I noticed someone in there buying something from her. She went into the back to get it and handed it over to him quickly in a brown paper bag. They spoke in low voices, occasionally emphasizing random words while raising their eyebrows in what I can describe as the worst subtlety ever. It dawned on me: perhaps she was running a side business. Like an underground secret business within her facade of a yogurt shop business. From then on, I was kind of suspicious of the Yogurt Delite lady, sitting in the back of the shop behind the empty yogurt cartons, plotting murders or dabbing in international espionage or smuggling arms into the country or something.
Okay, so she probably wasn’t, but hey, it got her more business – I kept coming back hoping to catch her trading a missile to someone in a large paper bag, but it never happened. However, I did get a ton of mint soft serve with sprinkles, and thinking back to that time in my childhood (plus the fact that St. Patty’s Day is approaching) inspired me to create this Mint Oreo Overload Cake!
Last year, I made both an Oreo Overload Cake and a Golden Oreo Overload Cake, both of which were dangerously delicious. A mint one was bound to happen, and this one happens to be perfect for St. Patrick’s Day. Mint + green? Instantly festive — can’t beat that.
And totally, totally delicious.
Both spies and non-spies, please enjoy.
Mint Oreo Overload Cake
- 1 box chocolate fudge cake mix plus ingredients on back of box
- 1 small box chocolate pudding just the dry mix
- 1 (8 oz) pkg. cream cheese softened to room temperature
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 2 tsp mint extract - you want MINT not peppermint, divided
- 1 (8 oz) tub Cool Whip thawed
- A couple drops green liquid food coloring
- About 10 Mint Oreos very finely chopped
- FOR TOPPING:
- 1 can chocolate frosting
- 1 tsp mint extract
- About 10 Mint Oreos coarsely chopped
- Preheat oven to 350* F. Liberally grease two 9" cake pans with cooking spray and set aside. Meanwhile, prepare the cake mix according to package directions; stir the box of dry pudding mix into the cake batter.
- Spread the batter evenly among both pans. Bake according to instructions on box, until a toothpick inserted near the center comes out clean or with moist crumbs. Cool for about 20 minutes in the pan, then very carefully invert onto a wire rack to cool completely.
- In a large bowl, beat together the cream cheese, sugar, vanilla extract, mint extract and green food coloring with an electric mixer, beating until smooth for about 2 minutes. Fold in the Cool Whip until the mixture is uniform and combined. Lastly, fold in the very finely crushed Mint Oreos.
- Place a cake layer on a plate, flat side up. Top with the whipped mint filling - this will be a HUGE pile of mint filling, but you will use all of it! You want a nice, thick layer. Using an offset spatula, spread it out to the edges so it's a thick layer. Carefully top with the remaining cake layer, flat side down. Allow the cake to set in the fridge for about 15 minutes.
- Remove the cap and foil from the can of frosting and microwave for about 20 seconds, stirring until smooth and pourable but not super melty. Stir in the mint extract to combine.
- Pour the melted chocolate mint frosting mixture on top of the cake, allowing it to drip down the sides. Immediately top the cake with the chopped Mint Oreos. Serve immediately, or store leftovers in the fridge, covered, for about 2-3 days.
I love this light and fluffy mint whipped filling! It’s so delicious and creamy, thanks to the tang of the cream cheese and the lightness of the Cool Whip. Combined with the rich, moist chocolate cake layers and the crunch of the Mint Oreos, this cake is a dreamy one you’ll love!
Aimee @ ShugarySweets says
Holy heavens I want in on a slice of this cake!!!! My family would seriously devour this….mint? check. oreo? check. Cake? check!!!!!! Pinned 🙂
Dorothy @ Crazy for Crust says
I’m totally in love with this!! Everything about it. What’s funny is yogurt wasn’t a thing until I was an adult or I would have been all over it!
Whaaaa?! You know, I was thinking about that, and I’m wondering if the stuff at Yogurt Delite in the 90s was really just soft serve ice cream that they marketed as yogurt. Kinda like that Seinfeld episode, haha.
Kayle (The Cooking Actress) says
those layers….so luscious! I love the minty goodness!
Thanks girl! Anytime I deal with chocolate in my kitchen, I think of you and our Max Brenner’s adventures. I’m dying for some more of that cocoa!
Dude! This is fan-friggin-tastic! You had me at mint … and Oreo … and Overload … and Cake!
Nicole – thank you! It’s definitely an overload… but a good overload 😀
Eden Passante says
Chocolate and mint are SO good together! This looks amazing!
Thanks so much Eden!
Luanne M. says
OMG!! This looks amazing! Gonna happen, for sure! One quick question– When you say “white sugar”, is that granulated or powdered? I’ve seen some recipes where they meant one, some where they meant the other. Just don’t want to mess it up =) Thanks so much!
Luanne, when I use the term white sugar, I’m referring to granulated 🙂 Enjoy baking!!
I’m due for some mint overload and your cake will hit the spot!!! Love this, Haley!
Thanks a bunch Liz!!
Just made this for my mom on Mother’s Day, and oh boy was she in heaven! The only change I made was that I swapped the chocolate frosting with a dark chocolate ganache. The cake and chocolate topping are so rich but the filling is bright and airy! Love it!
Thanks so much for your sweet comment, Anna! I’m so glad you and your mom loved it. Love the dark chocolate ganache idea!!
for the pudding mix in this, is it instant or stovetop? (Using just the powder from the stovetop)
Hi Kaitlyn, instant pudding mix only! The cook & serve will yield a strange texture.
What size tub of Cool Whip did you use? This looks amazing!
Love this cake! Do you know roughly how many calories?
Hi Rebekks, I do not unfortunately!