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Cookies and Cream Cake | Cookies and Cups

This cookies and cream cake turns a favourite chocolate cookie into an excellent decadent layer cake! It has wealthy chocolate cake layers frosted with fluffy do-it-yourself buttercream and full of Oreo frosting inside. You solely want two spherical pans!

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

A decorated four-layer cookies and cream cake with a large slice cut out, revealing the cake layers filled with Oreo frosting.

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 simple elements 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.
  • Simple to make. Don’t let the concept of a 4-layer cake intimidate you. You may make this cake with two spherical cake pans. I’ll present you learn how to halve and stack the desserts, and it’s nice follow if you happen to’re simply stepping into making layer desserts.
  • Versatile. After all, if you happen to’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 a substitute.
Cookies and cream cake ingredients with text labels overlaying each ingredient.

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 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 elements right here, and make sure you scroll to the recipe card for a printable listing 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 need to use all of 1 or the opposite if you happen to’d like.
  • Eggs and Vanilla – It’s worthwhile to carry your eggs to room temperature, too. For one of the best taste, stick to 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. In the event you don’t have any, make a homemade 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. In the event you don’t have it, use Greek yogurt as a substitute.
  • Brewed Espresso – Rounding out our trio of “secret” elements for the proper chocolate cake is a smidge of espresso, or espresso, to bloom the chocolate flavors. I take advantage of instantaneous espresso, however any brewed espresso works. In the event you’d want a caffeine-free cake, nonetheless, use milk as a substitute.
  • Dry Substances – 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 need to 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 straightforward 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 should use complete milk, however the texture received’t be fairly as wealthy.
  • Vanilla – Once more, go for the true sort and never synthetic vanilla. 
  • Oreos – A portion of your frosting will likely be full of crushed Oreo cookies, so that you’ll want about ⅔ of a package deal. Alternatively, use any store-brand chocolate sandwich cookies, whichever you’ve gotten readily available.

The right way to 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 elements prepared. You’ll cream the butter and sugar with eggs and vanilla in a single bowl. Sift the dry elements right into a second bowl, and in a 3rd bowl, whisk collectively the buttermilk, bitter cream, and occasional.
  • Mix. Subsequent, slowly combine the dry elements into the butter/sugar combination, alternating with the buttermilk combination, till the batter is easy. 
  • 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 fully earlier than you possibly can frost them.

Make the Frosting

I like to make use of my stand mixer when making frosting, however you need to 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 touch of vanilla. Improve the mixer velocity till the frosting types 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

In the event you’re new to creating layer desserts, you possibly can take a look at my perfect chocolate layer cake for ideas. You’ll discover that if you may 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 instances. 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 further Oreos to embellish. Get as artistic as you’d like! In the event you’re feeling fancy, drizzle the completed cake with a straightforward pourable chocolate ganache.
Close up of a frosted cookies and cream cake decorated with vanilla buttercream swirls interspersed with Oreo cookies.

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 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 elements 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 possibly can 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.  
  • Check for doneness. Truffles 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. In the event you’d want to make a 2-layer cookies and cream cake as a substitute, skip the step the place you trim the desserts in half. You can even cut back the quantity of Oreo frosting because you’ll solely be filling in between the 2 layers.
A slice of cookies and cream cake on a white plate next to a fork, with a glass of milk and the rest of the cake in the background.

Can I Make Cupcakes As a substitute?

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 straightforward chocolate cupcakes recipe that you may discuss 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 secure. It’s at all times higher to have an excessive amount of frosting than too little!

Overhead view of a slice of cookies and cream cake on a white plate next to a fork, beside a glass of milk.

Correct Storage

  • To retailer. This cookies and cream layer cake could be saved in an hermetic container or cake provider for as much as 3 days at room temperature. It’s additionally nice to maintain within the fridge, although I like to recommend bringing the cake again to room temperature for serving.
  • Freeze. In the event 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.

Extra Cake Recipes

Print

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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 full of Oreo frosting.


For the Chocolate Cake

  • 3/4 cup butter (1 1/2 sticks), room temperature
  • 2/3 cup white sugar
  • 2/3 cup packed gentle brown sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • 1 cup buttermilk
  • 1/2 cup bitter cream
  • 2 Tablespoon brewed espresso
  • 1 3/4 cup all-purpose flour
  • 1 cup cocoa powder
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the Vanilla Buttercream

  • 1 cup unsalted butter (2 sticks), room temperature
  • 1 cup vegetable shortening (Crisco)
  • 2 kilos powdered sugar, sifted (approx.)
  • 1/2 cup heavy cream
  • 2 teaspoon vanilla
  • 30 Oreos, crushed (2/3 of pack)

For the Cake

  1. Preheat oven to 350°F.
  2. Grease cake pans with butter and line bottoms with parchment rounds. Butter the parchment and flour total pan, dusting off extra.
  3. Cream butter and sugars till gentle and fluffy (approx 3-4 min) on medium-high velocity. Add eggs one by one, then add vanilla. Combine nicely.
  4. In a separate bowl, sift collectively dry elements (flour, cocoa powder, baking soda, salt). In one other bowl, whisk collectively buttermilk, espresso and bitter cream.
  5. On low velocity, add in alternating thirds starting with buttermilk and ending with flour. Scrape down sides when vital. Combine till simply integrated.
  6. Bake for 20-25 minutes, till middle is ready.
  7. Cool layers within the pans for 10 minutes, then take away desserts from pans.

For the Buttercream

  1. On medium-high velocity in a stand mixer, beat the butter and shortening till easy (approx 4 min).
  2. Slowly add the powdered sugar, scraping the perimeters when vital.
  3. Add the cream and vanilla and beat at medium velocity till it reaches the consistency you want, including extra cream if you happen to’d want.
  4. Put aside 2 cups of plain buttercream. Now on low velocity, mix the crushed Oreos with the frosting till they’re combined in totally.

To Assemble

  1. When the cake layers are fully cooled, minimize every in half to make 4 layers. Layer the cake with the Oreo buttercream.
  2. As soon as layered, use the reserved vanilla buttercream to frost the surface of the cake. Beautify as you want!

Notes

  • Recipe tailored from Ina Garten/The Barefoot Contessa.

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