Calling all Oreo enthusiasts! Get ready for a heavenly blend of chocolate and cookie magic – it’s the ultimate treat you won’t want to miss. Say hello to the Cookies and Cream Cake, a delightful twist on the classic flavor combo, transformed into a decadent layered cake!
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Cookies and Cream Cake
- Yield: 10 1x
- Category: Dessert
Ingredients
Scale
*For the chocolate cake:*
- 1/2 cup unsalted butter (at room temperature)
- 1 1/2 cups granulated sugar
- 1 cup light brown sugar
- 1 cup vegetable oil
- 3 tsp vanilla extract
- 4 eggs (at room temperature)
- 2 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 1/2 cups buttermilk
- 1/2 cup strong coffee
*For the Oreo Swiss meringue buttercream:*
- 6 egg whites
- 2 cups granulated sugar
- 2 cups unsalted butter (at room temperature)
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1 cup crushed Oreo cookie crumbs
*For the chocolate ganache:*
- 4 oz semi-sweet chocolate
- 4 oz heavy cream
*Garnishes:*
- 1 cup crushed Oreos
- 10 whole Oreos for decoration
Instructions
*For the chocolate cake:*
- Preheat your oven to 350°F. Grease and flour three 8-inch cake pans.
- In a bowl or stand mixer, blend butter, granulated sugar, brown sugar, and vegetable oil. Add vanilla and eggs, beating until fully combined.
- Mix in flour, cocoa powder, baking soda, baking powder, salt, and buttermilk. Slowly add hot coffee and mix until incorporated.
- Pour the batter into the prepared pans and bake for 30 minutes or until done. Let the cakes cool for 15 minutes before transferring to a cookie sheet. Allow them to cool completely before frosting.
*For the Oreo Swiss Meringue buttercream:*
- Whisk egg whites and sugar in a large glass bowl over simmering water until smooth.
- Remove from heat and beat with a mixer until stiff peaks form. Add butter gradually, then mix in vanilla, salt, and Oreos. Set aside.
- *For the chocolate ganache:*
- Chop the chocolate and combine with heavy cream in a bowl. Microwave in 10-second intervals, stirring until smooth. The ganache will thicken as it cools.
*Assembly:*
- Once the cakes are cool, level the layers. Reserve 1/2 cup of buttercream for piping on top.
- Place one layer down and add about 2/3 cup of buttercream. Smooth and sprinkle with crushed Oreos. Repeat.
- Add the final layer on top and cover with the remaining buttercream. Spread chocolate ganache on top and pipe a border with the reserved buttercream.
- Place whole Oreos on top, slice, and serve! This cake stays delicious for up to 3 days when covered with plastic wrap in the fridge. Enjoy!
