Cookies and Cream Layer Cake
Satisfy your sweet tooth with a decadent Cookies and Cream cake. Moist chocolate cake with a luscious cookies and cream frosting. Perfect for birthdays, parties, or any special occasion. It's easy to make and a favorite among dessert lovers.
Equipment
- Cardboard Cake Round optional
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 1 3/4 cups white granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup canola oil
- 2 tsp vanilla extract
- 1 cup buttermilk
- 3 large eggs
- 1 cup hot water
Cookies & Cream Frosting
- 5 cups confectioners sugar
- 1 1/4 cups unsalted butter softened
- 2 tbsp vanilla extract
- 2 tbsp heavy cream or milk
- 20 crushed Oreo cookies
Simple Syrup
- 1 cup water
- 1 cup granulated sugar
Instructions
Chocolate cake
- Preheat your oven to 350℉ and prepare two 6 inch cake pans with parchment paper and a light spray of baking spray. Set aside.
- In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a medium mixing bowl, combine buttermilk, oil, vanilla, and 3 eggs. Whisk together until combined. SLOWLY add in hot water so you don't cook the eggs.
- Make a well in your dry ingredients and pour in your wet ingredients slowly into the center. Using a whisk or hand mixer, mix until combined.
- Evenly distribute the batter into your 2 cake pans until they are 3/4 of the way full.
- Bake for 18-25 minutes or until the cake is done and a toothpick/knife comes out clean.
- Once the cakes are out of the oven, let cool in the pan for 10 minutes before transferring to a cooling rack. Allow the cakes to cool completely before decorating.
Simple Syrup
- While your cakes are cooling, prepare your simple syrup. In a medium sauce pan, add water and sugar.
- Bring to a boil and stir until all the sugar has dissolved (approx. 2-3 minutes).
- Remove from heat and allow the syrup to fully cool.
Cookies & Cream Frosting
- Place Oreo cookies in a sealed zip-lock bag. Using a rolling pin, roll back and forth over the Oreos until they are well crushed. Set aside.
- In a large mixing bowl, beat butter on medium speed until smooth.
- Slowly add in powdered sugar and vanilla extract before beating on low to incorporate. Once powder has begun to combine, beat on medium speed until light and fluffy.
- Scrape down the sides of your bowl with a spatula and add in the milk or cream. Beat on low to incorporate then on medium-high until liquid is fully combined.
- Pour your crushed Oreos into the frosting and mix on medium speed until fully combined. Decorate immediately or cover and store in the fridge until ready.
Nutrition
Calories: 679.23kcalCarbohydrates: 104.35gProtein: 5.24gFat: 28.83gSaturated Fat: 12.58gPolyunsaturated Fat: 3.56gMonounsaturated Fat: 11.04gTrans Fat: 0.66gCholesterol: 77.43mgSodium: 346.23mgPotassium: 165.84mgFiber: 2.51gSugar: 83.52gVitamin A: 576.37IUVitamin C: 0.01mgCalcium: 73.95mgIron: 3.58mg
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