cookies n’ cream cake

Oreo lovers, you’ve found your ::literal:: slice of heaven.

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We all know pretty well by now that I have a sweet tooth the size of the planet, but it’s not too often that I do a lot of baking. Don’t get me wrong, I love baking! – it’s a methodical, precise process; entirely different from the way most of my day-to-day cooking goes. But the art of baking requires concentration and focus; sometimes I need that in the kitchen. Which is why I always let the hubs choose as intricate a birthday dessert as he wants. It’s a win for the both of us – he gets an awesome dessert, and I get my focus fix {and yes, the entirety of the dessert is consumed solely by the two of us!}.

This year’s cake was a no brainer. I mentioned above that Oreo cookie lovers have found a slice of heaven. I kid you not, this cake is hands-down the embodiment of an Oreo cookie, crafted into a glorious 2-layer cake. Every inch, every crumb of this cake pays homage to the iconic cookie. We have crumbled Oreo wafers in the actual cake base. The creme filling finds its way into the frosting that is sandwiched between the two cakes. Whole Oreos have been pulverized into a fine powder, and folded into the buttercream frosting.

One  might think that such a cake will be cloyingly sweet. But I promise that it’s not! I tweaked the original recipe just a bit; eliminating a bit of the sugar, presenting alternate options for the oil and sour cream ingredients. It is a perfectly balanced dessert; sure, it’s indulgent, but worth every delicious bite.

 Have I described it well enough? Are you running to the kitchen to make this?

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Because you very well should be : )

~~~

Oreo Cookies n’ Cream Cake {recipe adapted from Sally’s Baking Addiction

Oreo lovers will fall head over heels in love with this decadent creation. Full to bursting with both Oreo cookie crumbs and the oh-so-loved creme filling, it hits all the right notes. Finished with a fluffy buttercream frosting, this cake is sure to win a spot in your hearts – not to mention, bring back fond childhood memories of dunking Oreo cookies into a tall glass of milk! 

Ingredients: Chocolate Layer Cake

3/4 cup unsweetened cocoa powder {not dutch process}

1 cup granulated sugar

1-1/2 cups cake flour*

1 tsp. baking soda

1/4 tsp. salt

2 large eggs, room temperature

1/4 cup applesauce {you can also use vegetable or canola oil}

1 cup full fat sour cream or full fat Greek yogurt, room temperature

2 tsp. vanilla extract

1/2 cup hot coffee or hot water

3/4 cup  Oreo cookie crumbs**

*if you don’t have cake flour, simply remove 3 Tbsp. of the all-purpose flour, the add in 3 Tbsp. of cornstarch. Sift the all-purpose flour and the cornstarch together before using

**scrape out the filling before pulsing the cookies, and set to the side for later use

Ingredients: Oreo Cream Filling

6 Tbsp. unsalted butter, softened to room temperature

reserved Oreo creme filling {from the 3/4 cup of Oreo cookie crumbs}

2-1/2 cups confectioners’ sugar

2 Tbsp. milk or cream

2 tsp. vanilla extract

Ingredients: Vanilla Buttercream

3/4 cup unsalted butter, softened to room temperature

1 tsp. vanilla extract

4-1/2 cups confectioners’ sugar

1/4 cup milk or cream

10 additional Oreo cookies, pulsed into a fine crumb

To Prepare:

Position oven rack in the center of the oven. Preheat to 350 degrees. Generously spray two 9″ cake pans with nonstick spray, and set aside.

In a large bowl, using a handheld or standing mixer fitted with the paddle attachment, blend the cocoa powder, sugar, cake flour, baking soda, and salt together on low speed for 30 seconds. Add in the eggs, applesauce {or oil of choice}, sour cream {or Greek yogurt}, and vanilla. Mix on low speed for one minute.

Remove the bowl from the mixer and add the coffee and Oreo cookie crumbs; stir to combine. Some of the chocolate chips will melt as you stir. Avoid overmixing the batter!

Pour the batter into the prepared cake pans. Bake for 28-32 minutes, or until a toothpick inserted in the center of the cakes come out clean. Allow cakes to cool completely on a wire rack.

While the cakes cool, make the Oreo Cream Filling. 

In a large bowl, using a handheld or standing mixer fitting with the paddle attachment, cream the butter, shortening {or just all butter}, and reserved Oreo creme filling on high speed until light and fluffy. Add the confectioners’ sugar, 1 cup at a time, alternating with the milk/cream and vanilla. The filling will be thick, but you may add more milk/cream if you prefer. Set aside, tightly covered, in the refrigerator.

While the cakes cool, make the Vanilla Buttercream. 

In a large bowl, using a handheld or standing mixer fitted with the paddle attachment, cream the butter on high speed until fluffy, about 1 minute. Beat in the vanilla on low speed, then add in the confectioners’ sugar 1 cup at a time, alternating with the milk/cream. The buttercream will be thick. Using a rubber spatula, gently fold in the Oreo cookie crumbs. Set aside, tightly covered, in the refrigerator.

Once the cake is cooled, assemble the cake.

Place one cooled layer on a cake stand or large plate. Using an offset spatula or knife, cover the top with a 1″ thick layer of the Oreo Creme Filling. Top with the second cake. Cover the tall layer cake with the Vanilla Buttercream.

Slice and serve! Leftover cake can be covered and stored in the refrigerator for up to 3 days.

make ahead tip: the cake layers can be baked, cooled, and covered tightly at room temperature overnight. The frosting and filling can be prepared, then covered and refrigerated overnight. Assemble and frost the next day, when you are ready to serve. 

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that was the size of one slice <3

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