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.
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.
