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 crammed with Oreo frosting inside. You solely want two spherical pans!
I really like trying to my favourite treats and desserts for layer cake inspiration. Do this Neapolitan cake and this triple-decker cannoli cake, subsequent!
Why You’ll Love This Cookies and Cream Cake
I turned my son’s love for Oreo cookies right into a decadent quadruple-layer cookies and cream cake! You solely want a number of simple components 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 additional Oreos, too.
Simple to make. Don’t let the thought of a 4-layer cake intimidate you. You may make this cake with two spherical cake pans. I’ll present you tips on how to halve and stack the truffles, and it’s nice apply when you’re simply stepping into making layer truffles.
Versatile. After all, when you’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 a substitute.
Elements 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 components right here, and remember to scroll to the recipe card for a printable checklist 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 utilize all of 1 or the opposite when you’d like.
Eggs and Vanilla – It’s worthwhile to carry your eggs to room temperature, too. For the most effective taste, follow actual vanilla extract over imitation.
Buttermilk – Sure, buttermilk in chocolate cake! It brings all kinds of moisture and a contact of tanginess to the crumb. In case you don’t have any, make a homemade 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 a substitute.
Brewed Espresso – Rounding out our trio of “secret” components for the proper chocolate cake is a smidge of espresso, or espresso, to bloom the chocolate flavors. I exploit on the spot espresso, however any brewed espresso works. In case you’d desire a caffeine-free cake, nevertheless, use milk as a substitute.
Dry Elements – These are your baking necessities, like all-purpose flour, baking soda, and salt.
Cocoa Powder – My first selection is at all times Hershey’s Particular Darkish unsweetened cocoa powder, however you should utilize any cocoa powder within the pantry.
For the Buttercream Frosting
Butter – Just like the butter you employ to make the cake, you’ll need your frosting butter at room- temperature for straightforward whipping.
Shortening – I exploit 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 type and never synthetic vanilla.
Oreos – A portion of your frosting might be crammed with 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 got readily available.
How one can Make a Cookies and Cream Layer Cake
Right here is an summary of the steps to make this fudgy cookies and cream cake. Scroll to the recipe card for printable directions.
Get your batter components prepared. You’ll cream the butter and sugar with eggs and vanilla in a single bowl. Sift the dry components right into a second bowl, and in a 3rd bowl, whisk collectively the buttermilk, bitter cream, and low.
Add the buttermilk combination to the batter.Alternate including the dry components till mixed.
Mix. Subsequent, slowly combine the dry components into the butter/sugar combination, alternating with the buttermilk combination, till the batter is clean.
Fill two 8″ spherical pans.Bake!
Fill the pans. Switch the chocolate cake batter to 2 8” greased and lined baking pans.
Bake. Bake the truffles in a 350ºF oven for 20-25 minutes, till they’re set within the heart. After, let the truffles cool within the pan for 10 minutes earlier than eradicating them to a wire rack. The truffles might want to cool fully earlier than you’ll be able to frost them.
Make the Frosting
I like to make use of my stand mixer when making frosting, however you should utilize 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 splash of vanilla. Improve the mixer pace till the frosting varieties whipped, stiff peaks.
Put together the vanilla buttercream.Add crushed Oreos for the filling.
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.
Assemble Your Cookies and Cream Cake
In case you’re new to creating layer truffles, you’ll be able to take a look at my perfect chocolate layer cake for suggestions. 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 occasions. End with the fourth and remaining 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 a number of swirls, plus additional Oreos to embellish. Get as inventive as you’d like! In case you’re feeling fancy, drizzle the completed cake with a simple pourable chocolate ganache.
Suggestions for Success
Prep the pans effectively. I like to recommend greasing the cake pans with nonstick spray, however you should utilize butter (or shortening) as effectively, lining the bottoms with parchment paper, after which greasing and flouring the entire pan. It’s simply additional 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 components 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’ll be able to crush the cookies up utilizing a sturdy zip-top freezer bag and a rolling pin. I like to depart a number of bigger cookie chunks for texture.
Take a look at for doneness. Desserts are completed baking when a toothpick caught into the middle comes out clear, or with a number of moist crumbs hooked up.
Make a 2-layer cake. In case you’d desire to make a 2-layer cookies and cream cake as a substitute, skip the step the place you trim the truffles in half. You may also cut 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 truffles, so I’d use a toothpick to check for doneness after about 17 minutes and go from there. I even have a simple chocolate cupcakes recipe you can check with.
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 secure. 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 will be saved in an hermetic container or cake service for as much as 3 days at room temperature. It’s additionally advantageous 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.
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 crammed with 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 pace, till mild and fluffy. Add within the eggs separately after which add vanilla. Combine effectively, 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 pace, 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 truffles within the pans for 10 minutes, then take away truffles from pans and switch to a wire rack to chill fully.
For the Buttercream
On medium-high pace 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 pace till it reaches the consistency you want, including extra cream when you’d desire.
Put aside 2 cups of plain buttercream. Now on low pace, mix the crushed Oreos with the frosting till they’re blended in completely.
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 surface of the cake. Enhance 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.
