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 like seeking to my favourite treats and desserts for layer cake inspiration. Do this 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 components and two spherical pans to make it. Right here’s why you’ll adore 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.
- Straightforward 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 the right way to halve and stack the truffles, and it’s nice apply for those who’re simply entering into making layer truffles.
- Versatile. In fact, for those who’re not up for the duty of constructing a layer cake, don’t let that cease you both! Make chocolate cupcakes smothered with cookies and cream frosting as an alternative.
Components You’ll Want
This cookies and cream cake is just not 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 one of the best 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 you should definitely 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 for those who’d like.
- Eggs and Vanilla – It’s worthwhile to convey your eggs to room temperature, too. For one of the best taste, persist with 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. For those who 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. For those who don’t have it, use Greek yogurt as an alternative.
- 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 prompt espresso, however any brewed espresso works. For those who’d choose a caffeine-free cake, nevertheless, use milk as an alternative.
- Dry Components – 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 utilize 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 need to use complete milk, however the texture received’t be fairly as wealthy.
- Vanilla – Once more, go for the actual variety 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 might have readily available.
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.
- Mix. Subsequent, slowly combine the dry components 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 truffles in a 350ºF oven for 20-25 minutes, till they’re set within the middle. 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. Enhance the mixer pace till the frosting kinds 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.
For those who’re new to creating layer truffles, you’ll be able to try my excellent chocolate layer cake for ideas. You’ll discover that if you can also make a single-layer cake, including one other layer (or three) is less complicated 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 prime, and repeat two extra occasions. End with the fourth and closing cake layer.
- Frost. Lastly, use the vanilla buttercream put aside earlier to frost the edges and prime of the cake. I used a piping bag to make just a few swirls, plus further Oreos to embellish. Get as artistic as you’d like! For those who’re feeling fancy, drizzle the completed cake with a straightforward pourable chocolate ganache.
Ideas for Success
- Prep the pans properly. I like to recommend greasing the cake pans with nonstick spray, however you should utilize butter (or shortening) as properly, 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 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 just a few 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 just a few moist crumbs connected.
- Make a 2-layer cake. For those who’d choose to make a 2-layer cookies and cream cake as an alternative, skip the step the place you trim the truffles in half. You may as well cut back the quantity of Oreo frosting because you’ll solely be filling in between the 2 layers.
Can I Make Cupcakes As an alternative?
Certain! 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 straightforward chocolate cupcakes recipe that you could check with.
You’ll additionally must 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 positive to maintain within the fridge, although I like to recommend bringing the cake again to room temperature for serving.
- Freeze. For those who’re planning to freeze the cake, one of the best 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 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 one after the other after which add vanilla. Combine properly, scraping the edges of the bowl as mandatory.
- 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 mandatory. Combine till simply integrated.
- Bake for 20-25 minutes, till middle 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 edges when mandatory.
- Add the cream and vanilla and beat at medium pace till it reaches the consistency you want, including extra cream for those who’d choose.
- Put aside 2 cups of plain buttercream. Now on low pace, mix the crushed Oreos with the frosting till they’re combined in totally.
To Assemble
- When the cake layers are fully cooled, reduce 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. Adorn 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.
