Cookies and Cream Cake
Rich, moist chocolate cake layered with creamy cookies & cream buttercream. A showstopping homemade dessert that tastes like a bakery treat.
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Servings: 12
Calories: 450kcal
Cost: $16
Equipment
- 5 8-inch round cake pans
- Mixing bowls
- 1 Stand or hand mixer
- 1 Whisk
- 1 Offset spatula
- Wire cooling racks
- 1 Rubber spatula
- 1 Digital kitchen scale
Ingredients
For the Chocolate Sponge Cake
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 2 teaspoons Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Buttermilk
- 1 cup Strong black coffee cooled, enhances chocolate flavor
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
For the Cookies and Cream Buttercream
- 1 cup Unsalted butter softened
- 4 cups Powdered sugar
- 0.25 cup Heavy cream
- 2 teaspoons Vanilla extract
- 20 cookies Oreo cookies crushed into chunks
- 8 oz Cream cheese softened
- Salt Pinch
For Assembly
- Crushed Oreos for decoration
- Whipped cream for piping (optional)
Instructions
- Preheat oven to 350°F and prepare cake pans
- Combine flour, sugar, cocoa, soda, powder, salt
- Beat eggs, then add buttermilk, coffee, oil, vanilla
- Mix wet and dry ingredients until smooth
- Divide batter and bake 18–20 minutes
- Beat butter & cream cheese, add sugar, cream, vanilla, salt
- Gently fold in crushed Oreo chunks
- Alternate cake layers and buttercream
- Apply thin crumb coat and chill 30 minutes
- Frost cake, decorate with crushed Oreos
Notes
Nutrition information is automatically calculated and should only be used as an approximation.
Nutrition
Serving: 120g | Calories: 450kcal | Carbohydrates: 60g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 350mg | Potassium: 200mg | Fiber: 2g | Sugar: 45g | Vitamin A: 500IU | Calcium: 80mg | Iron: 3mg