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 !

5 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 ☺

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