Cookies and Cream Chocolate Cake
This cake has layers of rich chocolate cake with an Oreo cookie filling and a cookies and cream buttercream - a match made in layer cake heaven.
This cake has layers of rich chocolate cake with an Oreo cookie filling and a cookies and cream buttercream - a match made in layer cake heaven.
Cookies and Cream Chocolate Cake with Cookies and Cream Buttercream
Yield: 1-3 layer, 8-inch cake
COOKIES & CREAM FILLING:
¾ C heavy whipping cream
6 oz. cream cheese
2 C powder sugar
8 Oreo cookies broken into pieces
COOKIES & CREAM BUTTERCREAM :
2 Cups (4 sticks) unsalted butter, room temp
6 cups powder sugar
2 teaspoons vanilla extract
Pinch of salt
3-4 Tablespoons heavy whipping cream
6 Oreo cookies (finely chopped)
FOR THE CAKE:
1 ¾ cup + 2 Tablespoon sugar
2 sticks butter, room temp
3 large eggs, room temp
2 ½ cups + 2 Tablespoons flour
¼ C + 2 Tablespoons cocoa (dark)
1 ½ teaspoons baking soda
1 teaspoon salt
1 ½ cups buttermilk, room temp
2 teaspoons vanilla
Instructions
For the cake:
Tip: Working with chilled layers is one of the keys to success in working with cakes. Wrapped cakes can stay in your freezer for up to a month. If you plan to keep them in your freezer for that long just wrap them twice with saran wrap, then with tinfoil and I promise they will taste like they were just baked!
1. Preheat your oven to 350 degrees F. Spray 3 8” round pans with cooking spray, then place parchment rounds* on the bottom of the pan and spray again and set aside. *Parchment rounds can be purchased pre-cut and are a dream. These are one of those luxuries you won’t ever go without if you bake a lot of cakes
2. Combine butter and sugar and mix well. Add eggs one at a time making sure they are incorporated well.
3. In a large bowl combine flour, cocoa, soda and salt.
4. Combine the buttermilk and vanilla.
5. Starting and ending with the dry mixture alternate with buttermilk mixture.
Divide evenly (the ONLY way to do this right is with a kitchen scale. If you don’t have one and you ever make another cake I would suggest you get one. They aren’t very expensive and it does wonders when baking cakes)
My 8” pans each had about 18 oz of batter
6. Bake for around 25-30 minutes and then check with a cake tester. A few crumbs should come out with the tester.
7. Cool in the pans for 10 minutes, then turn them out onto a cooling rack and let cool completely.
8. Wrap your cake layers in plastic and chill in the freezer until you are ready to use them. Working with chilled cake layers is key to layering a cake. Once you are ready to use them you will want to level the cakes. This is easiest when they are still chilled but not frozen.
Tip: I prefer emulsions over extracts when available. They add better flavor without the bitter after taste that extracts can have.
For the Cookies and Cream filling:
1. In a stand mixer with the wire attachment mix the heavy whipping cream until stiff peaks form.
2. Transfer the whipped cream to a separate bowl. In the now empty bowl with the paddle attachment, combine the cream cheese and powder sugar and beat until smooth.
3. Don’t add the crushed cookies until right before you stack the cake. This could cause the cookies to get soggy. Once you are ready fold the cookies into the cream cheese/powder sugar mixture.
For the Cookies and Cream buttercream:
1. In a food processor put the cookies and blend until very fine.
2. In a bowl with the paddle attachment mix the butter for 2 minutes.
3. Slowly add the powder sugar until combined.
4. Add the vanilla, salt & whipping cream and mix well for 2-3 minutes.
5. Put the fine cookies in the bowl and mix by hand until combined. Don’t over mix because it will turn your buttercream a gray color.
ASSEMBLY
1. Once cake layers are chilled and leveled, place a tablespoon of frosting on the cake board to help keep the cake from slipping. Then place the first cake layer in the center of the cake board.
2. Add a ring of buttercream frosting around the edge of the cake. Then fill in the center with the filling. (It’s important to add the ring of frosting around the edge so that the cream filling doesn’t come out the sides of the cake. )
3. Place the second cake layer on top of the first layer and repeat with frosting and then more filling. Place the last cake layer bottom (flat) side up.
4. Crumb coat the entire cake with the frosting and put in the freezer for 10-15 minutes.
5. Continue to frost with remaining frosting.
6. Add the ganache drip and stick back in the freezer for a few minutes to help set up the ganache.
7. Top with more buttercream and Oreos if desired.
German Chocolate Cake
This cake is drop dead delicious. It has rich layers of chocolate with the most incredible coconut peanut filling and chocolate buttercream frosting.
This cake is drop dead delicious. It has rich layers of chocolate cake with the most incredible gooey coconut pecan filling and chocolate buttercream frosting. This cake is so decadent and is my go-to cake for anything for my sweet husband…it’s his favorite and he’s my favorite!
German Chocolate Cake with Coconut Pecan Filling and Chocolate Buttercream Frosting
Yield: 1-3 layer, 8-inch cake
Coconut Pecan Filling:
6 egg yolks
1- 12 oz can evaporated milk
1 ½ teaspoon vanilla extract
1 ½ Cups sugar
¾ Cup butter, cubed
3 Cups sweetened shredded coconut
1 ¼ Cups chopped toasted pecans
Chocolate Buttercream Frosting
1 cup (2 sticks) unsalted butter, room temp
4 ½- 5 cups SIFTED powder sugar,
1 teaspoon vanilla extract
5 Tablespoons heavy whipping cream
¼ teaspoon of salt
For the cake:
1 ¾ cup + 2 Tablespoon sugar
2 sticks butter, room temp
3 large eggs, room temp
2 ½ cups + 2 Tablespoons flour
¼ C + 2 Tablespoons cocoa (dark)
1 ½ teaspoons baking soda
1 teaspoon salt
1 ½ cups buttermilk, room temp
2 teaspoons vanilla
Instructions
For the cake:
Tips:
Use room temperature ingredients: Run hot water over the eggs to bring them to room temperature. Stick the buttermilk in the microwave for just a few seconds.
Make cake in advance: I like to make the cake, coconut frosting and chocolate frosting at least one day in advance. That way, the cake is really easy to throw together and goes so much quicker.
Ganache drip: Optional but yummy! Equal parts of semi-sweet chocolate chips and heavy whipping cream. Heat in microwave for 45 seconds…stir, stir, stir. If needed stick back in the microwave for 10-15 seconds until all chocolate is melted.
1. Preheat your oven to 350 degrees F. Spray 3 8” round pans with cooking spray, then place parchment rounds* on the bottom of the pan and spray again and set aside. *Parchment rounds can be purchased pre-cut and are a dream. These are one of those luxuries you won’t ever go without if you bake a lot of cakes
2. Combine butter and sugar and mix well. Add eggs one at a time making sure they are incorporated well.
3. In a large bowl combine flour, cocoa, soda and salt.
4. Combine the buttermilk and vanilla.
5. Starting and ending with the dry mixture alternate with buttermilk mixture.
Divide evenly (the ONLY way to do this right is with a kitchen scale. If you don’t have one and you ever make another cake I would suggest you get one. They aren’t very expensive and it does wonders when baking cakes)
6. Bake for around 25-30 minutes and then check with a cake tester. A few crumbs should come out with the tester.
7. Cool in the pans for 10 minutes, then turn them out onto a cooling rack and let allow to cool completely.
8. Wrap your cake layers in plastic and chill in the freezer until you are ready to use them. Working with chilled cake layers is key to layering a cake. Once you are ready to use them you will want to level the cakes. This is easiest when they are still chilled but not frozen.
Tips: Both frostings (coconut and chocolate) can be made ahead and placed in a covered container in the fridge. Remove from the fridge about an hour or so before you’re ready to frost your cake. This will allow them to come to room temperature and they will be much easier to frost.
For the coconut pecan filling:
1. Toast Pecans: Preheat oven to 350 degrees. Line a baking sheet with parchment paper for easy cleanup.
2. Arrange pecans on a single layer on prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes.
3. Remove from oven and chop.
4. In a large saucepan, combine the egg yolks, milk and vanilla and whisk until well combined.
5. Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened and almost pudding like golden brown, stirring constantly.
6. Remove from heat and stir in coconut and pecans.
7. Set in fridge to cool completely.
For the chocolate buttercream Frosting:
1. In a stand mixer with the paddle attachment beat the butter well.
2. Add the sifted powder sugar and cocoa to the bowl and mix until incorporated. Blend in vanilla, whipping cream and salt and then increase the speed and mix well. Scrape sides of the bowl and mix well.
3. Use a wooden spoon to mix the frosting by hand to remove as many air bubbles as possible.
ASSEMBLY
1. Once cake layers are chilled and leveled, place a tablespoon of frosting on the cake board to help keep the cake from slipping. Then place the first cake layer in the center of the cake board.
2 Pipe a ring of frosting around the edge of the cake, then fill the circle with a layer of the coconut pecan filling..
3. Place the second cake layer on top and repeat with frosting and then more filling. Place the last cake layer bottom (flat) side up.
4. Crumb coat the entire cake with the frosting and put in the freezer for 10-15 minutes.
5. Continue to frost with remaining frosting.
6. Top with more frosting and coconut filling as desired.
Lemon Cake with Raspberry Compote Filling
This cake is perfect for summertime and fireworks.
This cake is absolutely delicious and just feels like summer. It is layered with delicious lemon cake, raspberry compote filling and topped off with the most refreshing lemon cream cheese frosting. This cake is perfect for all occasions but makes me long for summer and fireworks.
Lemon Cake with Raspberry Compote Filling and Lemon Cream Cheese Frosting
Yield: 1-3 layer, 8-inch cake
Raspberry Compote Filling:
3 cups fresh or frozen raspberry
½ cup granulated sugar
1 teaspoon lemon juice
2 Tablespoons corn starch
2 Tablespoons cold water
LEMON CREAM CHEESE FROSTING :
3 sticks salted butter, at room temperature
6 oz cream cheese
6-7 cups powdered sugar
1 teaspoon vanilla
1 teaspoon lemon emulsion
2 Tablespoons of heavy whipping cream
Pinch of salt
For the cake:
¾ Cup unsalted butter (room temp)
6 Tablespoons shortening
2 Cups + 2 Tablespoons granulated sugar
4 eggs
2 cups + 6 Tablespoons all-purpose flour
1 ½ teaspoons baking powder
1/8 teaspoon salt
¾ cup buttermilk
1 ½ teaspoon vanilla
1 ½ teaspoon lemon emulsion
Instructions
For the cake:
Tip: Make the raspberry compote the day before you plan on assembling the cake. It gives the compote plenty of time to cool and seems to make the cake process quicker.
1. Preheat oven to 350 degrees F. Grease 3 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
2. In the bowl of a stand mixer with the paddle attachment beat together the butter and shortening.
3. Add sugar and mix well.
4. Add eggs one at a time and mix well after each one. Scrape down the sides of the bowl.
5. In another medium bowl combine the flour, baking powder, and salt.
6. Add the vanilla and lemon emulsion to the buttermilk.
7. Starting with the flour mixture add a little to the batter (about a cup at a time). Alternate the buttermilk mixture with the flour mixture. Always start and end with the flour mixture.
8. Pour the batter equally into the cake pans and bake for 30-35 minutes. Check with a cake tester until the cake tester has only crumbs on it. Remove and let cool ten minutes then turn the cakes out onto a cooling rack and let the cakes cool completely.
What is Compote? It’s a dessert made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. ... The compote is served either warm or cold.
For the raspberry compote:
Wash & drain fruit (not necessary if they are frozen)
Place raspberries, sugar & lemon juice in pot and bring to a boil over medium heat.
Reduce heat and simmer for 3 to 5 minutes.
Use a hand masher or immersion blender to break up the berries completely.
Use a mesh sleeve or a small strainer over a large bowl to get some or all of the raspberry seeds out. (this step is optional)
Return the sauce to the pan and bring back to a simmer.
In a small bowl combine the corn starch and cold water to make a “slurry”.
Mix the slurry into the berries and continue to simmer for another minute stirring constantly.
Remove from heat and place in a heat resistant container and let cool completely. Can be stored in the fridge for 3 days or in the freezer for up to 3 months.
For the Cream Cheese Frosting:
1. In a stand mixer with the paddle attachment beat the butter for 2 minutes. Gradually add the powder sugar and mix until incorporated.
2. Add the heavy cream one tablespoon at a time and then add the vanilla, lemon emulsion and salt. Increase the speed to medium-high and beat for 2-3 minutes.
ASSEMBLY
1. Once cake layers are chilled and leveled, place a tablespoon of frosting on the cake board to help keep the cake from slipping. Then place the first cake layer in the center of the cake board.
2. Add a layer (approx. ½ C) of the frosting. Then add approx. ¼ C of the jam on top of the frosting.
3. Place the second cake layer on top of the jam and repeat with frosting and then more jam. Place the last cake layer bottom (flat) side up.
4. Cover the entire cake with the remaining frosting.
New York-Style Cheesecake
This New York-style cheesecake is totally doable, even for beginners!
This is without a doubt the best and easiest cheesecake recipe you will find. It is so creamy and beautiful. This New York-style cheesecake is totally doable, even for beginners!
New York Style Cheesecake
Yield: 1, 9-inch cake
For the Cake:
4- 8oz packages of cream cheese (room temp)
1 ½ cups granulated sugar
¾ cup milk
4 eggs (room temp)
1 cup sour cream (room temp)
1 Tablespoon vanilla
1 ½ teaspoon lemon juice
¼ cup all-purpose flour
For the crust:
15 Graham crackers, blended in a food processor
2 Tablespoons of granulated sugar
¼ Cup melted butter
Instructions
For the Cheesecake:
Tip: Use a straight-sided glass or measuring cup to stamp the crust evenly against the pan.
For the crust:
1. Preheat your oven to 350 degrees F. Spray 1 9” round springform pan with cooking spray, then place parchment paper on the bottom of the pan and spray again and set aside.
2. Place the graham crackers in a food processor and mix so they’re finely and uniformly ground.Pour into a bowl with the sugar and then pour the melted butter into the graham crackers and sugar. You will want to make sure you mix this well until it looks like the same consistency of sand.
3. Pat the crust mixture into the bottom of a greased springform pan, covering the pan seam and extending up the sides 1 to 2 inches. Set aside while you mix the rest.
For the cheesecake:
1. In a stand mixer with the paddle attachment mix the cream cheese and the sugar until smooth. Blend in the milk and then add the eggs 1 at a time, mixing just enough to incorporate. Mix in sour cream, vanilla, lemon juice and flour until smooth. Scrape the sides of the pan and mix again to make sure everything Is mixed well.
2. Pour filling into prepared crust. (I fill it to about 1/4” of an inch to the top of the pan. I like a tall cheesecake).
3. Wrap outside of pan in a double layer of foil, covering the underside and extending all the way to the top. Although a good crust keeps filling from leaking out, foil helps protect against water leaking in. Set wrapped pan in a large roasting pan, and pour hot water into roasting pan—to a depth of 2 inches or about halfway up the sides of cheesecake pan. This is called a “water bath- (see note about the water bath method below).”
4. Bake for 1 hour. Then turn off the oven and let the cake cool in the oven with the door closed for 5-6 hours. This is very important and will prevent your cheesecake from cracking. A lot of times I will make this before I go to bed and leave it in the oven overnight.
Tip: Place your cheesecake in the oven on the pan and then add your water.
The power of a water bath:
Cheesecake batter is basically a custard. It's delicate, so you want to bake it slowly and evenly without browning the top. The most effective way to do this is to bake it in a water bath. This water bath method bakes the cake very gently, so it won't darken to much, curdle, or crack.
Though there are other ways to moderate the heat, I like to bake cheesecake in a water bath because it insulates the outer ring (the part most likely to bake too fast) and keeps the oven moist. Since water evaporates at the boiling point, the water bath will never get hotter than 212 degrees F (100 degrees C), no matter what the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the center, which can cause it to puff up, sink, and crack. The batter will set without curdling.
Mint Chocolate Cookie Cake with Mint Buttercream
If you love chocolate and mint then this recipe is for you.
If you love chocolate and mint then this recipe is for you. One of my all-time favorite desserts are Mint Brownies that are very popular on the BYU (Brigham Young University) campus. I have such great memories of going to campus to get these brownies. They are heavenly.
I made several attempts to turn this cake into an even better version of these brownies and holy smokes I was successful.
I hope you enjoy this cake as much as my family and friends have.
Mint Chocolate Cookie Cake
with Mint Buttercream
Yield: 1-3 layer, 8-inch cake
Mint Buttercream Frosting
2 cups or 4 sticks of unsalted butter, room temp
6 cups SIFTED powder sugar
4 tablespoons heavy whipping cream
1 teaspoon pure vanilla extract
Pinch of salt
1 teaspoon mint emulsion or extract
(I prefer emulsions over extracts when available. They add better flavor without the bitter after taste that extracts can have)
Chocolate Ganache*
1 cup chocolate chips (semi-sweet or dark)
1 cup heavy whipping cream
*When making chocolate ganache you need equal parts chocolate/whipping cream
For the cake:
1 ¾ cup + 2 Tablespoon sugar
2 sticks butter, room temp
3 large eggs, room temp
2 ½ cups + 2 Tablespoons flour
¼ C + 2 Tablespoons cocoa (dark)
1 ½ teaspoons baking soda
1 teaspoon salt
1 ½ cups buttermilk, room temp
2 teaspoons vanilla
Mint cookies crushed into pieces (I use Keebler Grasshopper cookies)
1 small can of Sweetened Condensed Milk
Instructions
For the cake:
Tip: The ONLY way to divide evenly is with a kitchen scale. If you don’t have one and you ever make another cake I would suggest you get one. They aren’t very expensive and it does wonders when baking cakes
1. Preheat your oven to 350 degrees F.
2. Spray 3 8” round pans with cooking spray, then place parchment rounds* on the bottom of the pan and spray again and set aside.
*Parchment rounds can be purchased pre-cut and are a dream. These are one of those luxuries you won’t ever go without if you bake a lot of cakes
3. Combine butter and sugar and mix well. Add eggs one at a time making sure they are incorporated well.
4. In a large bowl combine flour, cocoa, soda and salt.
5. Combine the buttermilk and vanilla.
6. Starting and ending with the dry mixture alternate with buttermilk mixture.
Divide evenly
(The ONLY way to do this right is with a kitchen scale. If you don’t have one and you ever make another cake I would suggest you get one.
They aren’t very expensive and it does wonders when baking cakes)
7. Bake for around 25-30 minutes and then check with a cake tester. A few crumbs should come out with the tester.
8. Cool in the pans for 10 minutes, then turn them out onto a cooling rack and let allow to cool completely. While cooling take a fork and poke holes all over each layer. Pour a good layer (4-5 tablespoons) of sweetened condensed milk over each layer to allow it to soak in while the cake cools completely.
9. Wrap your cake layers in plastic and chill in the freezer until you are ready to use them. Working with chilled cake layers is key to layering a cake. Once you are ready to use them you will want to level the cakes. This is easiest when they are still chilled but not frozen.
Tip: I prefer emulsions over extracts when available. They add better flavor without the bitter after taste that extracts can have.
For the Mint Buttercream Frosting:
1. In a stand mixer with the paddle attachment combine the butter and beat on medium speed until smooth, 1-2 minutes.
2. With the mixer on low slowly add the SIFTED powder sugar until incorporated.
3. Then add the cream, vanilla, mint flavoring, salt and green food coloring and turn the mixer up to medium and beat for several minutes.
4. Once it is mixed remove it from the stand mixer and with a wooden spoon mix the frosting by hand for a couple of minutes. This helps remove air bubbles that the stand mixer incorporates into the frosting. If you are going for a smooth look to the frosting don’t skip this step.
For the Chocolate Ganache:
In a small microwave bowl combine the chocolate and heavy cream. Place in microwave for the 30 seconds and stir until all the chocolate chips have completely melted. You may have to stick it back in the microwave for 5-10 seconds until it is completely melted. Then let cool.
Assembly
1. Once the cake layers are chilled and leveled, place a tablespoon of frosting on the cake board to help keep the cake from slipping. Then place the first cake layer in the center of the cake board.
2. Once the first layer is placed put a thin layer of the cooled ganache over the cake.
3. Add a layer of the mint buttercream over the ganache. Then add cookie pieces on top of the buttercream.
(The more cookies, the better. This just adds a wonderful crunch to the cake that is so good)
4. Place the second cake layer on top of the cookies and repeat with ganache, frosting and then cookie pieces. Place the last cake layer bottom (flat) side up.
5. Crumb coat the entire cake with the ganache and put in the freezer for 10-15 minutes.
6. Continue to frost with remaining frosting.
7. Add any remaining ganache for a drip finish or to garnish the top. Add any cookie pieces to the top or sides as you want.
