Description
This is the ultimate cookies and cream cake recipe, featuring a super soft, velvety crumb base infused with chunks of Oreos and topped with a fluffy, speckled buttercream frosting. It is a spectacular yet simple dessert designed to bring a serious ‘wow factor’ to any birthday or celebration.
Ingredients
- All-Purpose Flour
- Cornstarch
- Baking Soda
- Baking Powder
- Salt
- Unsalted Butter (room temperature)
- Vegetable Oil
- Granulated Sugar
- Eggs (room temperature)
- Vanilla Extract
- White Vinegar
- Buttermilk (room temperature)
- Oreo Cookies (for batter and frosting)
- Powdered Sugar (for frosting)
Instructions
- Preheat your oven to 160°C (320°F) and line two 8-inch cake tins. Roughly chop the required amount of cookies, setting aside others to crush finely for the frosting.
- Sift the flour, cornstarch, baking soda, baking powder, and salt into a large bowl and whisk them together.
- In a separate bowl or stand mixer, beat the butter, oil, and granulated sugar together for about two minutes until the mixture is light and creamy.
- Mix in the eggs one by one, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, white vinegar, and a portion of the buttermilk.
- Gently fold in half of the sifted dry ingredients into the wet mixture. Follow this by folding in the remaining buttermilk, and then the rest of the dry ingredients until just combined.
- Gently fold in the roughly chopped cookie pieces at the very end, being careful not to overmix the batter.
- Distribute the batter evenly between the prepared cake tins and bake for approximately 33 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake layers cool in the tins for 10-15 minutes before carefully transferring them to a wire rack to cool completely.
- To make the frosting, beat the butter and powdered sugar together for a full 10 minutes until extremely fluffy and pale. Fold in the finely crushed cookie crumbs until evenly dispersed and use the frosting to stack and cover the cooled cake layers.
Notes
To ensure a moist cake, avoid the temptation to overbake; the test should be that a wooden skewer comes out with only a few moist crumbs attached. For easier frosting application, you can freeze the cooled cake layers for about 30 minutes before assembling. When crushing the cookies for the frosting, use a food processor for the finest texture, ensuring no large chunks remain which could tear the fluffy buttercream.
- Prep Time: 20 mins
- Cook Time: 33 mins
- Category: Dessert
- Method: Baking
- Cuisine: American