Ingredients: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 3/4 cup (120 ml) unsalted butter, at room temperature 3/4 cup (120 ml) granulated sugar 2 large eggs, beaten well 1 teaspoon vanilla extract 2 cups (480 ml) heavy cream, at room temperature 1 1/2 cups (300 g) semisweet chocolate chips, melted and cooled slightly Directions: Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan. Sift together the flour, baking powder and salt. Set aside. In the bowl of your electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract. Add the dry ingredients to the wet ingredients; mix until just combined. Pour into prepared pan; bake for 30 minutes or until a toothpick inserted into center comes out clean. Cool in pan on a wire rack for 10 minutes before serving warm.
Cookies and Cream Layer Cake
When you need a dessert to truly wow a crowd, make this stunning cookies and cream layer cake! Made completely from scratch with Oreos in the buttercream and cake batter, this is for the ultimate cookies and cream lover. Each slice tastes like an Oreo cookie in cake form, with a thick layer of Oreo frosting sandwiched between each moist cake layer. It’s simple enough for a mid-week sweet treat yet fancy enough for celebrations of any kind! Trademark Note: In the spirit of transparency, I want to note that some of these ingredients are trademarked products. Oreo is a proprietary brand that I want to acknowledge and give credit to.
How to Make Cookies and Cream Cake
Whisk the dry ingredients together. Cream the wet ingredients together. Combine the wet and dry ingredients together. Fold in the crushed Oreos. Divide the batter into 3 6-inch cake pans and bake. Make the Oreo buttercream frosting. Frost and assemble the completely cooled layers. Decorate with piped rosettes and mini Oreo cookies.
This towering beauty combines everything we love about Oreo cookies with light vanilla cake. Each bite is perfection! Made with simple ingredients, you’ll be surprised at how easily this layer cake comes together!
Can I use 9-inch pans instead?
Instead of baking this cake in 3 6-inch cake pans, evenly divide the batter between 2 9-inch cake pans. The bake time will vary, so keep an eye on the cakes while they bake. The cakes are done baking when a toothpick inserted into the center comes out clean.
What piping tip should I use for the rosettes?
Use a small start piping tip like a Wilton #109 or Wilton #190 to pipe rosettes onto the top of the cake. Incredibly decadent and flavorful, serve this Oreo cake for any occasion. This impressive homemade cookies and cream cake is truly a showstopper! If you make this recipe be sure to leave us a comment or rating. Enjoy!
