This cookies and cream cake turns a favourite chocolate cookie into a brilliant decadent layer cake! It has wealthy chocolate cake layers frosted with fluffy selfmade buttercream and full of Oreo frosting inside. You solely want two spherical pans!
I really like seeking to my favourite treats and desserts for layer cake inspiration. Do that Neapolitan cake and this triple-decker cannoli cake, subsequent!
I turned my son’s love for Oreo cookies right into a decadent quadruple-layer cookies and cream cake! You solely want just a few simple substances and two spherical pans to make it. Right here’s why you’ll like it:
- Layers of Oreo goodness. This cake combines extra-fudgy chocolate cake layers with the fluffiest chocolate cookie-filled frosting, completed off with a beneficiant coating of vanilla buttercream. I couldn’t resist adorning it with further Oreos, too.
- Simple to make. Don’t let the concept of a 4-layer cake intimidate you. You may make this cake with two spherical cake pans. I’ll present you halve and stack the desserts, and it’s nice apply if you happen to’re simply moving into making layer desserts.
- Versatile. After all, if you happen to’re not up for the duty of creating a layer cake, don’t let that cease you both! Make chocolate cupcakes smothered with cookies and cream frosting as an alternative.
Substances You’ll Want
This cookies and cream cake shouldn’t be for the faint of coronary heart: it’s a wealthy and chocolatey, Oreo lover’s dream! And it’ll 100% fulfill any yearning for chocolate or cookies. And the most effective half is, you don’t want something fancy to make it.
I’ve included some notes on the cake and frosting substances right here, and you should definitely scroll to the recipe card for a printable record with quantities.
For the Chocolate Cake
- Butter – Delivered to room temperature.
- Sugar – I like to make use of each white and brown sugar, however you should use all of 1 or the opposite if you happen to’d like.
- Eggs and Vanilla – It’s worthwhile to convey your eggs to room temperature, too. For the most effective taste, stick to actual vanilla extract over imitation.
- Buttermilk – Sure, buttermilk in chocolate cake! It brings all types of moisture and a contact of tanginess to the crumb. In case you don’t have any, make a selfmade substitute with common milk and white vinegar (or lemon juice).
- Bitter Cream – Together with buttermilk, bitter cream is the second secret to moist chocolate cake. In case you don’t have it, use Greek yogurt as an alternative.
- Brewed Espresso – Rounding out our trio of “secret” substances for the proper chocolate cake is a smidge of espresso, or espresso, to bloom the chocolate flavors. I take advantage of instantaneous espresso, however any brewed espresso works. In case you’d desire a caffeine-free cake, nevertheless, use milk as an alternative.
- Dry Substances – These are your baking necessities, like all-purpose flour, baking soda, and salt.
- Cocoa Powder – My first alternative is at all times Hershey’s Particular Darkish unsweetened cocoa powder, however you should use any cocoa powder within the pantry.
For the Buttercream Frosting
- Butter – Just like the butter you utilize to make the cake, you’ll need your frosting butter at room- temperature for straightforward whipping.
- Shortening – I take advantage of vegetable shortening, like Crisco.
- Powdered Sugar – Also referred to as confectioner’s sugar. Measure out the powdered sugar first, after which sift it.
- Heavy Cream – The creamiest buttercream frosting requires full-fat heavy whipping cream. You should use complete milk, however the texture gained’t be fairly as wealthy.
- Vanilla – Once more, go for the actual variety and never synthetic vanilla.
- Oreos – A portion of your frosting shall be full of crushed Oreo cookies, so that you’ll want about ⅔ of a package deal. Alternatively, use any store-brand chocolate sandwich cookies, whichever you’ve gotten readily available.
Right here is an outline of the steps to make this fudgy cookies and cream cake. Scroll to the recipe card for printable directions.
- Get your batter substances prepared. You’ll cream the butter and sugar with eggs and vanilla in a single bowl. Sift the dry substances right into a second bowl, and in a 3rd bowl, whisk collectively the buttermilk, bitter cream, and low.
- Mix. Subsequent, slowly combine the dry substances into the butter/sugar combination, alternating with the buttermilk combination, till the batter is clean.
- Fill the pans. Switch the chocolate cake batter to 2 8” greased and lined baking pans.
- Bake. Bake the desserts in a 350ºF oven for 20-25 minutes, till they’re set within the heart. After, let the desserts cool within the pan for 10 minutes earlier than eradicating them to a wire rack. The desserts might want to cool fully earlier than you may frost them.
Make the Frosting
I like to make use of my stand mixer when making frosting, however you should use a handheld mixer, too. To make your vanilla buttercream, beat butter and shortening for a couple of minutes, then slowly add powdered sugar. Lastly, beat in heavy cream and a touch of vanilla. Improve the mixer velocity till the frosting varieties whipped, stiff peaks.
Put aside about 2 cups of your ready buttercream for frosting the cake. Mix the remainder of the frosting with crushed Oreos to make the filling for the cake.
In case you’re new to creating layer desserts, you may take a look at my good chocolate layer cake for ideas. You’ll discover that if you may make a single-layer cake, including one other layer (or three) is simpler than you suppose! Let’s assemble this cookies and cream cake:
- Put together the layers. Use a serrated knife to halve every baked cake horizontally, in order that you find yourself with 4 skinny layers.
- Stack the cake. Unfold Oreo frosting generously over the primary chocolate cake layer, stack the second cake over high, and repeat two extra instances. End with the fourth and last cake layer.
- Frost. Lastly, use the vanilla buttercream put aside earlier to frost the perimeters and high of the cake. I used a piping bag to make just a few swirls, plus further Oreos to embellish. Get as inventive as you’d like! In case you’re feeling fancy, drizzle the completed cake with a straightforward pourable chocolate ganache.
Suggestions for Success
- Prep the pans nicely. I like to recommend greasing the cake pans with nonstick spray, however you should use butter (or shortening) as nicely, lining the bottoms with parchment paper, after which greasing and flouring the entire pan. It’s simply further insurance coverage to keep away from a cake getting caught.
- Don’t overmix. This chocolate cake is dense and fudgy as it’s, so watch out to not overmix the cake batter. Combine simply till the dry substances and moist batter come collectively. Overworking the batter will result in deflated, overly dense layers.
- Crush the Oreos. You are able to do this in your meals processor, or you may crush the cookies up utilizing a sturdy zip-top freezer bag and a rolling pin. I like to depart just a few bigger cookie chunks for texture.
- Check for doneness. Desserts are completed baking when a toothpick caught into the middle comes out clear, or with just a few moist crumbs connected.
- Make a 2-layer cake. In case you’d desire to make a 2-layer cookies and cream cake as an alternative, skip the step the place you trim the desserts in half. It’s also possible to scale back the quantity of Oreo frosting because you’ll solely be filling in between the 2 layers.
Can I Make Cupcakes As a substitute?
Positive! This recipe makes sufficient batter for an 8” layer cake or roughly 15 cookies and cream cupcakes. Cupcakes require much less baking time than desserts, so I’d use a toothpick to check for doneness after about 17 minutes and go from there. I even have a straightforward chocolate cupcakes recipe that you may seek advice from.
You’ll additionally have to scale up the frosting, whether or not you add Oreos or not. I like to recommend doubling the recipe simply to be protected. It’s at all times higher to have an excessive amount of frosting than too little!
Correct Storage
- To retailer. This cookies and cream layer cake might be saved in an hermetic container or cake service for as much as 3 days at room temperature. It’s additionally wonderful to maintain within the fridge, although I like to recommend bringing the cake again to room temperature for serving.
- Freeze. In case you’re planning to freeze the cake, one of the simplest ways to do it’s earlier than assembling and frosting. Wrap the baked and cooled cake layers tightly in a double layer of plastic wrap and freeze them for as much as 1 month. Defrost within the fridge earlier than assembling.
Extra Cake Recipes
Description
This cookies and cream cake turns a love for Oreos right into a decadent 4-layer cake! With wealthy and fudgy chocolate cake layers frosted with fluffy buttercream and full of Oreo frosting.
For the Chocolate Cake
- 3/4 cup butter, room temperature
- 2/3 cup granulated sugar
- 2/3 cup packed mild brown sugar
- 2 eggs
- 2 teaspoon vanilla
- 1 cup buttermilk
- 1/2 cup bitter cream
- 2 tablespoons brewed espresso
- 1 3/4 cup all-purpose flour
- 1 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
For the Vanilla Buttercream
- 1 cup butter, room temperature
- 1 cup vegetable shortening (Crisco)
- 7 cups powdered sugar
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 30 Oreos, crushed (2/3 of pack)
For the Cake
- Preheat the oven to 350°F.
- Coat 2 8- inch spherical cake pans with nonstick spray and line the bottoms with parchment rounds. Coat the parchment paper in nonstick spray and set the pans apart.
- Within the bowl of your stand mixer fitted with the paddle attachment combine the butter and sugars collectively for two minutes on medium-high velocity, till mild and fluffy. Add within the eggs separately after which add vanilla. Combine nicely, scraping the perimeters of the bowl as needed.
- In a separate bowl, sift collectively the flour, cocoa powder, baking soda, and salt. Put aside. In one other bowl, whisk collectively the buttermilk, espresso and bitter cream.
- On low velocity, add in alternating additions the flour combination and the milk combination, starting and ending with the flour combination. Scrape down sides when needed. Combine till simply included.
- Bake for 20-25 minutes, till heart is about.
- Cool the desserts within the pans for 10 minutes, then take away desserts from pans and switch to a wire rack to chill fully.
For the Buttercream
- On medium-high velocity within the bowl of your stand mixer, combine the butter and shortening collectively for two minutes till clean.
- Slowly add within the powdered sugar, scraping the perimeters when needed.
- Add the cream and vanilla and beat at medium velocity till it reaches the consistency you want, including extra cream if you happen to’d desire.
- Put aside 2 cups of plain buttercream. Now on low velocity, mix the crushed Oreos with the frosting till they’re blended in totally.
To Assemble
- When the cake layers are fully cooled, lower every in half to make 4 layers. Layer the cake with the Oreo buttercream.
- As soon as layered, use the reserved vanilla buttercream to frost the skin of the cake. Beautify as you want!
Notes
Retailer hermetic at room temperature for as much as 3 days. Or retailer hermetic within the fridge for as much as 5 days.
