Cookies and Cream Cake | Cookies and Cups

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 home made buttercream and full of Oreo frosting inside. You solely want two spherical pans!

I like trying to my favourite treats and desserts for layer cake inspiration. Do that Neapolitan cake and this triple-decker cannoli cake, subsequent!

Why You’ll Love This Cookies and Cream Cake

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 straightforward components and two spherical pans to make it. Right here’s why you’ll find it irresistible:

• 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 additional Oreos, too.
• Simple 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 find out how to halve and stack the desserts, and it’s nice observe for those who’re simply stepping into making layer desserts.
• Versatile. In fact, for those who’re not up for the duty of creating a layer cake, don’t let that cease you both! Make chocolate cupcakes smothered with cookies and cream frosting as an alternative.

Substances You’ll Want

This cookies and cream cake isn’t for the faint of coronary heart: it’s a wealthy and chocolatey, Oreo lover’s dream! And it’ll 100% fulfill any longing for chocolate or cookies. And the most effective 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 make sure you scroll to the recipe card for a printable listing with quantities.

For the Chocolate Cake

• Butter – Dropped at room temperature.
• Sugar – I like to make use of each white and brown sugar, however you should use all of 1 or the opposite for those who’d like.
• Eggs and Vanilla – It’s worthwhile to carry your eggs to room temperature, too. For the most effective taste, keep on with actual vanilla extract over imitation.
• Buttermilk – Sure, buttermilk in chocolate cake! It brings all kinds of moisture and a contact of tanginess to the crumb. Should you don’t have any, make a home made 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. Should you 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 take advantage of prompt espresso, however any brewed espresso works. Should you’d desire a caffeine-free cake, nonetheless, use milk as an alternative.
• Dry Substances – These are your baking necessities, like all-purpose flour, baking soda, and salt.
• Cocoa Powder – My first alternative is all the time Hershey’s Particular Darkish unsweetened cocoa powder, however you should use 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 simple whipping.
• Shortening – I take advantage of vegetable shortening, like Crisco.
• Powdered Sugar – Also called 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 type and never synthetic vanilla. 
• Oreos – A portion of your frosting might be full of crushed Oreo cookies, so that you’ll want about ⅔ of a bundle. Alternatively, use any store-brand chocolate sandwich cookies, whichever you’ve got available.

How one can Make a Cookies and Cream Layer Cake

Right here is an outline 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 occasional.

• 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 desserts in a 350ºF oven for 20-25 minutes, till they’re set within the middle. After, let the desserts cool within the pan for 10 minutes earlier than eradicating them to a wire rack. The desserts might want to cool utterly earlier than you may frost them.

Make the Frosting

I like to make use of my stand mixer when making frosting, however you should use 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. Improve 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.

Assemble Your Cookies and Cream Cake

Should you’re new to creating layer desserts, you may try my good 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 simpler than you assume! 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 high, and repeat two extra occasions. End with the fourth and last cake layer.
• Frost. Lastly, use the vanilla buttercream put aside earlier to frost the perimeters and high of the cake. I used a piping bag to make just a few swirls, plus additional Oreos to embellish. Get as inventive as you’d like! Should you’re feeling fancy, drizzle the completed cake with a simple pourable chocolate ganache.

Suggestions for Success

• Prep the pans nicely. I like to recommend greasing the cake pans with butter (or shortening), lining the bottoms with parchment paper, after which greasing and flouring the entire pan. It’s simply additional 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 may crush the cookies up utilizing a sturdy zip-top freezer bag and a rolling pin. I like to go away just a few bigger cookie chunks for texture.  
• Take a look at for doneness. Muffins are completed baking when a toothpick caught into the middle comes out clear, or with just a few moist crumbs hooked up.
• Make a 2-layer cake. Should you’d desire to make a 2-layer cookies and cream cake as an alternative, skip the step the place you trim the desserts 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 desserts, so I’d use a toothpick to check for doneness after about 17 minutes and go from there. I even have a simple chocolate cupcakes recipe which you can seek advice from.

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 secure. It’s all the time higher to have an excessive amount of frosting than too little!

Correct Storage

• To retailer. This cookies and cream layer cake may be saved in an hermetic container or cake service for as much as 3 days at room temperature. It’s additionally superb to maintain within the fridge, although I like to recommend bringing the cake again to room temperature for serving.
• Freeze. Should you’re planning to freeze the cake, one of the simplest 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.

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