Cakes Chocolate layer cakes

Cookies and cream cake

“Health food may be good for the conscience but Oreos taste a hell of a lot better.”- Robert Redford 

Cookies and cream seems to be a recurring theme on the blog. Brownies and fudge and cheesecake and now cake. I don’t like eating Oreos as much as I like crushing them and chopping them and  putting them in things !

This cookies and cream cake is an old favourite with a make over – layers of an oft made devil’s food chocolate cake with a chocolate sandwich cookie buttercream. You could go a step further and fold chopped up Oreos into the cakebatter. Or maybe some ganache over the top. But in the spirit of uncomplicating things , just the Oreo buttercream and the cake make a great combination ! What this cake lacks in sophistication, it makes up for in taste !

The cake is one I have made many times before. I paired it with the Nutella ganache for my 100th post Ferrero Rochers cake. There is a reason it keeps making a come back in my kitchen. An almost one bowl, one whisk and minimal fuss cake which bakes up into dark and moist decadence . Its versatile and delicious . Enough said. 

The oreo buttercream is really a simple one. Butter , loads of sugar , a splash of milk and the crushed up Oreos. It holds well and pipes up good. But don’t use too small a piping tip or some cookie bits getting stuck in the nozzle will annoy you to no end.

The  buttercream is sweeter than I usually like or make . But the cake isn’t too sweet , so it offsets the sugar in the buttercream well – so it’s all one good mouth full of cookies and cream . And cake ! 

Cookies and cream cake
Moist devil's food chocolate cake layers filled and frosted with delicious oreo buttercream
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For the cake
  1. 45 grams or 1/2 cups cocoa
  2. 120 ml or 1/2 cup water boiling
  3. 125 grams or 1 cup all purpose flour
  4. 150 grams or 3/4 cup granulated sugar
  5. 3/4 tsp baking soda
  6. 1 tsp baking powder
  7. 1/2 tsp salt
  8. 1 egg , at room temperature
  9. 1/2 cup yoghurt , at room temperature
  10. 1 tsp vanilla extract
  11. 1/4 cup or 60 ml oil
For the buttercream
  1. 165 grams or 3/4 cup salted or unsalted butter , at room temperature
  2. 300 grams or 3 cups icing sugar
  3. 2 tablespoons milk
  4. 1 teaspoon vanilla extract
  5. 5-6 oreos or other chocolate sandwich cookies (plus extra for decorating)
To make the cake
  1. Preheat oven to 160 C/ 325 F.
  2. Butter and flour a 6 inch round pan well and line the bottom with parchment paper.
  3. Dissolve the cocoa in boiling water until smooth . Let cool to room temperature.
  4. In a bowl, whisk together the flour, baking powder, baking soda , salt and sugar.
  5. Add the cocoa mixture and egg . Mix until smooth.
  6. Add the yoghurt , oil and vanilla. Mix until smooth.
  7. Pour batter into prepared pan and bake for 42- 48 minutes until a toothpick inserted in centre comes out clean.
  8. Cool in pan for five minutes , unmould and cool completely before slicing .
To make the buttercream
  1. Sift the icing sugar and keep aside.
  2. Using a wooden spoon or electric mixer , beat the butter for few minutes until pale.
  3. Add the sifted icing sugar in 3 additions and beat well after each addition until smooth. Scrape the bowl as needed.
  4. Add the milk and vanilla .
  5. Beat for 5-6 minutes or until desired consistency.
  6. Crush the oreos into a powder (using a processor, blender , rolling pan or your hands) .
  7. Beat in the crushed oreos until evenly distributed.
To assemble the cake
  1. Slice the cake horizontally into three layers.
  2. Spread about 1/4 cup of buttercream over one slice , top with the second and repeat.
  3. Spread buttercream over top and sides of assembled cake and smoothen using a spatula.
  4. Decorate as desired ( I piped small rosettes and spread crushed oreos in the centre)
Notes
  1. The unfrosted cake lasts for 3-4 days in an airtight container. The iced cake stays well for 2-3 days refrigerated.
  2. You can also bake in a 7 or 8 inch pan for 35-40 minutes at 180 C . You will be able to slice each into two layers.
  3. The buttercream is enough to fill , frost and decorate a 6 inch cake , and to fill and frost a 8/7 inch cake.
  4. If your buttercream is not holding shape, add more sifted sugar . If its too stiff, add more milk.
  5. Chill the cake before slicing to make liife easier for you
FLOURS & FROSTINGS http://floursandfrostings.com/

The cake layers are really moist and insanely chocolatey. The juxtaposition of the buttercream with the cookies and cream makes this a sure fire hit among chocolate loving kids and adults alike !

 

Affiliate links : Just so you know, I have baked this cake in my trusty Morphy Richards 52 Litre Oven and used ( and love!) Cocoacraft Cocoa Powder
Happy baking !

7 thoughts on “Cookies and cream cake”

  1. I used this cake base recipe cake was yummy but as i begginer i had difficulty in layering as it was too crumbly. Can u pls guide me to avoid it should i cool in fridge before i try layering it. or a much steadier base that i can make from ur recipes.

    1. Thanks for trying the cake Chetna ! Cake slicing and layering gets better with practise. I find it easier to chill the cake for one or two hours in refrigerator to reduce crumbs. Also use a serrated or bread knife , if possible one which s blade is longer than the width of your cake. Cut a mark along the edge of the cake all round and keep deepening it while turning the cake . You can try the hot milk sponge cake or white chocolate cake . For a chocolate option , try the mud cake. You might find them easier to work with ☺

  2. I used this frosting recipe to make a special bday cake for hubby 2 days ago & it turned out to be quite impressive! For some reason the color of frosting was light brown compared to white in pics above. Loved the creamy and crunchy texture of this frosting, I used it along with an eggless chocolate base that I always make.
    Do you have recipe for a frosting that is lower in calorie count??
    Thanks so much.

    1. Hi Khyati… Glad you found the frosting worth your while ! The colour difference might be due to one of two reasons – I take my pics in bright daylight , hence the pic may seem brighter than an indoor picture. Also, your oreos may have been more crushed and hence more Incorporated into the frosting than mine ! Unfortunately , frosting almost always has either a whole lot of butter, cream or sugar. The closest thing to a lower calorie frosting would be a dark chocolate ganache or a whipped cream based frosting …

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