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 home made buttercream and stuffed with Oreo frosting inside. You solely want two spherical pans!

I really like seeking 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 a number of straightforward substances 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 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 methods to halve and stack the muffins, and it’s nice follow when you’re simply moving into making layer muffins.
• Versatile. In fact, when you’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.

Elements You’ll Want

This cookies and cream cake just isn’t for the faint of coronary heart: it’s a wealthy and chocolatey, Oreo lover’s dream! And it’ll 100% fulfill any yearning 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 substances right here, and make sure to 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 need to use all of 1 or the opposite when you’d like.
• Eggs and Vanilla – It’s worthwhile to convey 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. When 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. When you don’t have it, use Greek yogurt as a substitute.
• Brewed Espresso – Rounding out our trio of “secret” substances for the right chocolate cake is a smidge of espresso, or espresso, to bloom the chocolate flavors. I exploit on the spot espresso, however any brewed espresso works. When you’d choose a caffeine-free cake, nevertheless, use milk as a substitute.
• Dry Elements – 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 employ to make the cake, you’ll need your frosting butter at room- temperature for simple whipping.
• Shortening – I exploit 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 utilize complete milk, however the texture received’t be fairly as wealthy.
• Vanilla – Once more, go for the true type and never synthetic vanilla. 
• Oreos – A portion of your frosting shall be stuffed with crushed Oreo cookies, so that you’ll want about ⅔ of a package deal. Alternatively, use any store-brand chocolate sandwich cookies, whichever you might have readily available.

Learn how 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 substances prepared. You’ll cream the butter and sugar with eggs and vanilla in a single bowl. Sift the dry substances right into a second bowl, and in a 3rd bowl, whisk collectively the buttermilk, bitter cream, and low.

• Mix. Subsequent, slowly combine the dry substances 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 muffins in a 350ºF oven for 20-25 minutes, till they’re set within the middle. After, let the muffins cool within the pan for 10 minutes earlier than eradicating them to a wire rack. The muffins 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 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 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

When you’re new to creating layer muffins, you may try my excellent 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 occasions. End with the fourth and closing 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 a number of swirls, plus further Oreos to embellish. Get as artistic as you’d like! When you’re feeling fancy, drizzle the completed cake with a simple pourable chocolate ganache.

Suggestions for Success

• Prep the pans properly. I like to recommend greasing the cake pans with nonstick spray, however you need to use butter (or shortening) as properly, 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 substances 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 depart a number of bigger cookie chunks for texture.  
• Check for doneness. Desserts are completed baking when a toothpick caught into the middle comes out clear, or with a number of moist crumbs connected.
• Make a 2-layer cake. When you’d choose to make a 2-layer cookies and cream cake as a substitute, skip the step the place you trim the muffins 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 muffins, 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 that you could confer 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!

Correct Storage

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