Cookies and Cream Cake is a layered chocolate cake with Oreo buttercream and crushed Oreo cookies in between the layers and on prime of the cake. Strive my Chocolate Cupcakes with Oreo Buttercream for an additional ‘cookies and cream’ deal with.

Cookies and Cream Cake

This cookies and cream cake recipe all begins with my perfect chocolate cake recipe. It’s a wealthy and decadent chocolate cake that’s scrumptious by itself! However, if you layer within the creamy Oreo buttercream with added Oreo cookies, this cake actually takes the cake, if you’ll. 

Cookies and Cream Cake {Oreo Cake} on White Cake Stand

Cookies and Cream Cake Components

There are three fundamental elements to this cookies and cream cake recipe–the chocolate cake, Oreo buttercream, and crushed Oreo cookies.

Room Temperature Components: Utilizing room temperature components will aid you get the perfect outcomes when baking the cake and making the buttercream. Butter is at room temperature at 65°F. Don’t put it within the microwave to melt it; merely lower it up into small items and let it sit out when you forgot to take it out of the fridge.

ButtermilkThe buttermilk also needs to be at room temperature. You may make your personal buttermilk when you don’t have any readily available.

Espresso: Sure, there may be brewed espresso within the cake recipe (use decaf or common). The espresso enhances the flavour of the chocolate. The cake doesn’t style like espresso in any respect… it merely tastes richer. For those who merely should not use espresso, you’ll be able to substitute scorching water.

Oreo Cookies: Don’t neglect concerning the cookies on this recipe. If you’d like your buttercream to have that signature velvety texture, be sure to finely chop the cookies (I exploit a meals processor). The cookies could be extra chopped for the topping.

Cookies and Cream Cake with Slice Being Removed

Make the Excellent Chocolate Cake

That is really a moist and flavorful chocolate cake. Is there something worse than dry cake? Nope. You’ll by no means have that drawback with this recipe! Plus, the added espresso does magical issues to the chocolate taste. I used two 8-inch pans for my cake, however you may as well use 9-inch pans. If utilizing 9-inch, it would be best to lower the bake time by as much as 5 minutes. And don’t neglect to make use of GOOP to organize your pans… it’s the BEST!

To get began, preheat the oven to 350°F and get out your spherical cake pans. (Don’t neglect concerning the GOOP–homemade pan release.) In a big bowl, whisk collectively the flour, sugar, cocoa, baking soda, baking powder, and salt. In a separate bowl, mix the buttermilk, oil, eggs, and vanilla.

Mixing on low velocity, slowly add the moist components to the dry. Add the espresso and combine till simply mixed. Use a rubber spatula to scrape the perimeters and backside of the bowl. Pour the batter equally into the ready cake pans and bake for 30-40 minutes, or till an inserted toothpick comes out clear with a couple of dry crumbs (however no moist batter).

When the truffles are performed, let the truffles cool within the pans for about half an hour earlier than turning them out on a cooling rack to chill utterly. If you’re making variations at the next altitude, remember to try my High Altitude Baking Tips.

Cut into Cookies and Cream Cake {Oreo Cake}

Make Oreo Buttercream

I like buttercream frosting due to how versatile and straightforward it’s to make, and this Oreo buttercream is not any exception. It’s a frosting and Oreo cookies colliding in probably the most scrumptious and creamy manner. To make the frosting for the Cookies and Cream Cake, beat the room temperature butter till gentle and easy. Slowly add 2 cups of the confectioners’ sugar, mixing till easy. Cease to scrape the perimeters of the bowl, if essential.

Add the remaining confectioners’ sugar, 2 cups at a time, mixing nicely after every addition. Then, fold within the Oreo cookie crumbs and combine till easy. Lastly, add the milk, one tablespoon at a time, till you get your required consistency.

Buttercream could be made upfront, so save your self a while and make it forward of time.  Retailer within the fridge for 1 week, or within the freezer for three months.

Cookies and Cream Cake Slice {Oreo Cake}

Make Cookies and Cream Cake

After the chocolate truffles have cooled and the buttercream is made, it’s time to assemble the cookies and cream cake to chop and serve! Place one cake on a serving plate. You’ll be able to stage the cake when you select, or try how to bake a level cake.

Unfold a couple of cup of buttercream excessive of the cake, adopted by a few of the chopped Oreo cookies. Subsequent, add the second layer of cake and frost with the remaining Oreo buttercream and chopped cookies. Slice and serve! Retailer the cake within the fridge for as much as three days.

Cookies and Cream Cake Slice {Oreo Cake}

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Cookies and Cream Cake is a layered chocolate cake with Oreo buttercream and crushed Oreo cookies in between the layers and on prime of the cake.





Key phrase:

Cookies and Cream Cake

Servings: 12

Energy: 972 kcal

Writer: Amanda Rettke–iambaker.web

Chocolate Cake

  • cups
    (210g) all-purpose flour
  • 2
    (400g) granulated sugar
  • ¾
    (90g) unsweetened cocoa powder
  • 2
    baking soda
  • 1
    baking powder
  • 1
    kosher salt
  • 1
    (240g) buttermilk,
    room temperature
  • ½
    (112g) vegetable oil
  • 2
    room temperature
  • 2
    vanilla extract
  • 1
    (237g) freshly brewed scorching espresso,
    I exploit decaf

Oreo Buttercream

  • 2
    (four sticks or 453g) unsalted butter,
    room temperature
  • 8
    (1,000g) confectioners’ sugar
  • 20
    finely crushed (roughly ½ cup)
  • 6


  • 10
    coarsely chopped

Chocolate Cake

  1. Preheat oven to 350°F and spray two 8-inch spherical cake pans with nonstick cooking spray, or put together with GOOP. Put aside.

  2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a big bowl and combine till mixed.

  3. In one other bowl, mix the buttermilk, oil, eggs, and vanilla.

  4. With the mixer on low velocity, slowly add the moist components to the dry. With the mixer nonetheless on low, add the espresso and combine simply to mix. Scrape the underside and sides of the bowl with a rubber spatula.

  5. Equally pour the batter into the ready pans and bake for 30 to 40 minutes, or till a cake tester or toothpick comes out principally clear (not moist). Cool within the pans for 30 minutes, then flip them out onto a cooling rack and cool utterly.

Oreo Buttercream

  1. Within the bowl of an electrical mixer, beat the butter till gentle and easy.

  2. Slowly add 2 cups of confectioners’ sugar and combine till easy. Pause to scrape the perimeters of the bowl if essential.

  3. 2 cups at a time, add the remaining confectioners’ sugar, mixing till mixed.

  4. Fold in Oreo crumbs, and combine till easy.

  5. Add milk 1 tablespoon at a time, till you get the consistency you need.


  1. Stage the truffles and place one on a serving plate.

  2. Unfold about 1 cup of buttercream evenly on the highest, adopted by a couple of of the coarsely chopped Oreo cookies.

  3. Add the second layer of cake and prime with the remaining buttercream and extra chopped Oreo cookies.

Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling creator of Shock Inside Desserts: Wonderful Desserts for Each Event – With a Little One thing Additional Inside.Over the course of her 15+ 12 months running a blog journey, she has been featured in and collaborated with the Meals Community, New York Occasions, LA Occasions, Nation Residing Journal, Folks Journal, Epicurious, Brides, Romantic Properties, life:lovely, Publishers Weekly, The Each day Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to call a couple of.

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