Go Back

Cookies and cream cake

Moist devil's food chocolate cake layers filled and frosted with delicious oreo buttercream
Print Recipe Pin Recipe

Ingredients
  

For the cake

  • 45 grams or 1/2 cups cocoa
  • 120 ml or 1/2 cup water boiling
  • 125 grams or 1 cup all purpose flour
  • 150 grams or 3/4 cup granulated sugar
  • 3/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 egg at room temperature
  • 1/2 cup yoghurt at room temperature
  • 1 tsp vanilla extract
  • 1/4 cup or 60 ml oil

For the buttercream

  • 165 grams or 3/4 cup salted or unsalted butter at room temperature
  • 300 grams or 3 cups icing sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 5-6 oreos or other chocolate sandwich cookies plus extra for decorating

Instructions
 

To make the cake

  • Preheat oven to 160 C/ 325 F.
  • Butter and flour a 6 inch round pan well and line the bottom with parchment paper.
  • Dissolve the cocoa in boiling water until smooth . Let cool to room temperature.
  • In a bowl, whisk together the flour, baking powder, baking soda , salt and sugar.
  • Add the cocoa mixture and egg . Mix until smooth.
  • Add the yoghurt , oil and vanilla. Mix until smooth.
  • Pour batter into prepared pan and bake for 42- 48 minutes until a toothpick inserted in centre comes out clean.
  • Cool in pan for five minutes , unmould and cool completely before slicing .

To make the buttercream

  • Sift the icing sugar and keep aside.
  • Using a wooden spoon or electric mixer , beat the butter for few minutes until pale.
  • Add the sifted icing sugar in 3 additions and beat well after each addition until smooth. Scrape the bowl as needed.
  • Add the milk and vanilla .
  • Beat for 5-6 minutes or until desired consistency.
  • Crush the oreos into a powder (using a processor, blender , rolling pan or your hands) .
  • Beat in the crushed oreos until evenly distributed.

To assemble the cake

  • Slice the cake horizontally into three layers.
  • Spread about 1/4 cup of buttercream over one slice , top with the second and repeat.
  • Spread buttercream over top and sides of assembled cake and smoothen using a spatula.
  • Decorate as desired ( I piped small rosettes and spread crushed oreos in the centre)

Notes

The unfrosted cake lasts for 3-4 days in an airtight container. The iced cake stays well for 2-3 days refrigerated.
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.
The buttercream is enough to fill , frost and decorate a 6 inch cake , and to fill and frost a 8/7 inch cake.
If your buttercream is not holding shape, add more sifted sugar . If its too stiff, add more milk.
Chill the cake before slicing to make liife easier for you