Cookies and Cream Cake
Hey y’all, welcome to the blog!
I posted a photo of an Oreo cake on my Instagram last week, and I had a few people ask me for the recipe. I’ve not made a habit of photographing every stage of my baking, nor do I have any stories dripping with the nostalgia of my Oreo-laden childhood, so you all are spared the oh-so-typical blog format of my life’s history just before the recipe you actually came here to read. In these posts I will try to keep it strictly to some notes I had about my baking experience that may help you try to replicate the bake yourself.
This recipe was adapted from Life, Love, and Sugar to meet the ingredients and baking tools I had on hand. For example, the original recipe called for three layers, but I only have two 9” cake pans right now (I’m in the middle of doing some “out with the old, in with the new”). To accommodate this, I use my two pans but baked with Wilton Bake Even Strips. If you choose to follow my methods instead of hers, don’t freak out when the cake looks like it may explode over the edges, it will be fine as long as you’re using bake strips. Otherwise, play it safe and just make three layers and cook for a slightly shorter period of time at 300 degrees.
The mixture itself is really liquid heavy and lends itself to a moist and fragile cake, so be careful when removing it from the pans after it cools. I found it helps to use the plate flipping method rather than trying to use your bare hands. Lastly, I added whipped cream to the icing; I don’t typically like to bake with shortening, and adding the whipped cream helped lighten up the flavor of the icing significantly. Once you do assemble this cake, KEEP IT REFRIGERATED. The icing will turn into a goopy mess if left out at room temperature too long; the whole cake will collapse and look tragic.
With those notes: happy baking!
2 cups flour
2 cups sugar
3/4 cup Cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 1/2 tsp vanilla
1 cup boiling water
1 1/2 cups butter
1 1/2 cups shortening
8 cups powdered sugar
3 cups Oreo crumbs (this took me a little more than 1 package of standard oreos with the filling scraped out)
1 tsp vanilla extract
6-7 tbsp water
16 oz whipped cream (home made or pre-package)
1. Preheat oven to 325 degrees and set bake even strips in a bowl of cool water to soak for at least 5 minutes.
2. Prepare two 9 inch cake pans with parchment paper circles in the bottom, and grease the sides.
3. Sift flour, baking soda, and cocoa powder together in a large bowl. Add sugar and salt, and whisk until combined.
4. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
5. Add vanilla to boiling water and add to mixture. Add slowly as to not heat the eggs too fast.
6. Gently squeeze the water out of the bake even strips and wrap them around each pan. Pour into the 9 inch cakes pans
7. Bake for about 32-35 minutes, or until a toothpick comes out with a few crumbs.
8. Remove cakes from oven and allow to cool for about 15 minutes, then remove to cooling racks to cool completely.
9. Make icing while cakes cool. Beat together butter and shortening until smooth.
10. Slowly add 4 cups of powdered sugar and mix until smooth.
11. Add vanilla and Oreo crumbs and mix until smooth.
12. Add the remaining powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency.
13. Place first layer of cake on cake plate. Add a layer of icing to your desired thickness.
14. Add second layer of cake and add the more of the of icing on top and around the sides in an even layer. Using an icing spatula and turntable is helpful here, but not required.
16. If desired, finish the cake with crumbled Oreos. Pipe dollops of icing around the edges of the top of the cake and crown each dollop with an Oreo (I cut my Oreo’s in half for this part).