Cookies and Cream Oreo Cake

What is black and white and  crumbly all over?  This Oreo cake is. Big, soft, fluffy and delicious is what you are going to get out of this recipe. Not only is the cake itself delicious but the frosting, oh my!  This frosting is something special. I love when people ask how I made the frosting and I respond saying that I used flour and granulated sugar. Anyone that knows anything about baking knows those are not traditional frosting ingredients. In this case they make the best, lightest, fluffiest frosting ever. This frosting was also used in these Cherry Coke Cupcakes

This, and many other cake recipes, suggest dividing the batter into two pans and cutting each layer in half with a cake leveler once baked.  I don’t care to take the time to do that so I purchased another set of cake pans and started dividing the batter equally into three pans. I also always wrap my pans with bake even strips. It’s insane how well those things actually work.  In the end I always end up with three beautifully baked layers that don’t even need trimming before assembling the final cake. That’s a win in my book!  

Cookies and Cream Oreo Cake

Cookies and Cream Oreo Cake

INGREDIENTS

For the Cake
1 1/4 cups all-purpose flour
2/3 cup Dutch-process cocoa powder (or Hershey’s special dark)
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1 1/2 cups sugar
1 teaspoon vanilla
3 large eggs, room temperature
1 1/4 cups buttermilk

For the Frosting
Scant 1/2 cup flour
1 1/2 cups milk
2 teaspoon vanilla
1 1/2 cups (3 sticks) butter, softened
1 1/2 cups granulated sugar
1 package Oreo’s

DIRECTIONS

Preheat oven to 350 degrees. Prepare two 8-inch cake pans with butter and flour.

Into a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, salt. Set aside.  In the bowl of a standing mixer, or a large bowl using a hand held mixer, beat together the butter, sugar, and vanilla until light and fluffy. About 3 minutes.  Add the eggs one at a time, beating until incorporated and scraping down sides as needed.  With mixer on low speed, add 1/3 of the dry ingredients, mix until incorporated. Then add 1/2 of the buttermilk, mix until incorporated. Repeat until the last 1/3 of flour has been used. Mix until incorporated and then beat for 1 additional minute.

Divide the batter evenly between the two prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the sides begin to pull away from the edges. Allow to cool in the pan on a wire rack for 10 minutes. Turn the cakes out onto the racks and allow the cakes to cool completely.

While the cakes are baking, prepare the frosting. In a saucepan, whisk together the flour and milk and cook over medium heat until the mixture thickens (I would compare it to mashed potatoes). It is very important to whisk continuously so clumps don’t form. This took me about 4-5 minutes, but it’s best to go by texture.  Set milk mixture aside in an ice bath and allow to cool completely.

In a medium bowl, (or bowl of a standing mixture fitted with a whisk) beat together the butter and granulated sugar until light and fluffy. Add the vanilla and beat for 1 minute. Add the cooled milk mixture and beat on high for 3-5 minutes. If it looks separated, keep beating.

ASSEMBLY

When the cakes are completely cool, cut each cake in half  horizontally. Use 1/3-1/2 cup of frosting to fill between each layer. When all the layers are stacked, set aside 1/2 cup of frosting then use rest to frost the outside.

Using a ziploc bag and a rolling pin, crush all but 6 of the Oreo cookies.  Apply the cookie crumbs to the sides of the cake.

Use the reserved 1/2 cup of frosting to create 6 swirls on the top of the cake, place a cookie in each swirl.

Recipe as seen on Sunny Side Up
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Amber

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