**Oreo Cake (Cookies and Cream Cake)**
This recipe makes a decadent layer cake with a rich chocolate sponge and a creamy Oreo buttercream.
**Yields:** 12-16 servings
**Prep time:** 45 minutes
**Cook time:** 30-35 minutes
**Ingredients:**
**For the Chocolate Cake:**
* 2 cups (240g) all-purpose flour
* 2 cups (400g) granulated sugar
* ¾ cup (75g) unsweetened cocoa powder (Dutch-processed for a darker cake)
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 cup (240ml) buttermilk, room temperature
* ½ cup (120ml) vegetable oil
* 2 large eggs, room temperature
* 1 teaspoon vanilla extract
* 1 cup (240ml) hot water (or hot coffee for a richer chocolate flavor)
**For the Oreo Buttercream Frosting:**
* 1½ cups (340g) unsalted butter, softened to room temperature
* 5-6 cups (600-720g) powdered sugar (confectioners' sugar), sifted
* 1 teaspoon vanilla extract
* ¼ cup (60ml) heavy cream or milk
* 20-25 Oreo cookies, crushed (about 2 cups of crumbs, with some larger chunks for texture if desired)
* Extra whole Oreos for decoration
**Instructions:**
**1. Prepare the Cake Layers:**
* Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line the bottoms with parchment paper and grease the parchment.
* In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
* In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
* Pour the wet ingredients into the dry ingredients and mix on low speed with an electric mixer (or by hand) until just combined. Do not overmix.
* Carefully stir in the hot water (or coffee) until the batter is smooth and thin. It will be a very liquid batter, which helps create a moist cake.
* Divide the batter evenly among the three prepared cake pans.
* Bake for 25-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out with moist crumbs or clean.
* Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Make sure they are entirely cool before frosting.
**2. Make the Oreo Buttercream:**
* While the cakes cool, prepare the buttercream. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the softened butter on medium speed until light and fluffy, about 2-3 minutes.
* Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until incorporated, then increasing to medium-high speed.
* Add the vanilla extract and heavy cream (or milk) and beat until the frosting is smooth and fluffy. If the frosting is too thick, add more cream a tablespoon at a time. If it's too thin, add more powdered sugar.
* Gently fold in the crushed Oreo cookies. You can leave some larger chunks for texture if you like, or crush them finely for a smoother frosting.
**3. Assemble the Cake:**
* Once the cake layers are completely cool, use a serrated knife to level the tops of the cakes if they are domed. This will ensure flat layers.
* Place one cake layer on your serving plate or cake stand.
* Spread a generous layer of Oreo buttercream over the top of the first cake layer.
* Carefully place the second cake layer on top and repeat with another layer of buttercream.
* Place the third cake layer on top.
* Frost the top and sides of the entire cake with the remaining Oreo buttercream, smoothing it out with an offset spatula or bench scraper.
* Decorate the top of the cake with whole Oreo cookies or additional crushed Oreos as desired.
**Tips and Variations:**
* **Coffee for Chocolate:** Using hot coffee instead of hot water in the cake batter will deepen the chocolate flavor without making the cake taste like coffee.
* **Cream Cheese Frosting:** For a slightly tangier frosting, you can replace half of the butter in the buttercream with softened cream cheese.
* **Chilled Cakes:** For easier frosting, you can chill the cake layers for 15-20 minutes before leveling and frosting.
* **Storage:** Store the Oreo cake covered at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
#recipes