Cookies and Cream Cake

I rarely make cakes.  My rationale behind not baking many cakes comes down to the fact that cupcakes are easier and people at work are more likely to grab a single serve dessert than slice into a cake.  Believe it or not, we try not to keep too many desserts in the house and have a house rule of only eating dessert on the weekend (unless it is a special occasion).  Therefore cake does not easily fit into my normal baking routine.  This cake should be and was  the exception as it is incredibly delicious!  My sweet son had a birthday recently and we broke the rules and had dessert with all our neighbors on a weeknight to celebrate.  My son loves chocolate so I knew the frosting had to be chocolate.  We had Funfetti cupcakes for his birthday  (recipe to be posted in the next couple weeks) and I wanted to do something different and had a feeling he would love a cake filled with Oreos.  I was right.  This cake is 4 layers of Vanilla Cookies and Cream Cake with Cookies and Cream Frosting between each layer and then coated in deliciously rich Chocolate Buttercream.  We did not have a single slice left over!

1 cup butter, softened

2 cups sugar

3 eggs

2 teaspoon vanilla extract

2 2/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups sour cream

2 cups chopped Oreos

Preheat oven to 350 degrees Fahrenheit.  Grease and flour two 8 inch round cake pans. 

In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Gently fold in the Oreos.   Divide batter evenly between two prepared pans.  Bake  for 25 – 30 minutes or until a toothpick inserted near the center comes out clean.   Cool completely before removing from pan.

1 stick unsalted butter, room temperature

8 ounces cream cheese, room temperature

3 cups powdered sugar

12 Oreo cookies, finely chopped

1 teaspoon pure vanilla extract

pinch of salt

Beat butter and cream cheese with until fluffy, 2 to 3 minutes. Slowly add sugar, 1 cup at a time. Add salt and vanilla; mix until smooth. Place Oreo cookies in a fine strainer to remove any small particles. Gently stir Oreos into the frosting, careful to not over stir. 

1 cup butter, softened

5 cups confectioner’s sugar

2/3 cup  cocoa powder

1 teaspoon vanilla extract

1/3 cup heavy cream (or milk)

generous pinch of salt 

Cream the butter on medium speed until it is very light in texture, add salt and vanilla.  Slowly add the cocoa powder.  Add the confectioner’s sugar alternating with the cream until the sugar and butter are blended and you reach the desired consistency.  Adjust the amount of cream as needed.

To assemble cake, use a serrated knife to cut each cake into two layers.  Place first layer of cake on cake board, with cut side up and add 1/3 of the Cookies and Cream Frosting. Add second cake layer with cut side down and add addition 1/3 of the Cookies and Cream Frosting.  Add third cake layer with cut side up and top with last of Cookies and Cream Frosting.  Top with last layer of cake, cut side down.  Frost with thin layer of Chocolate Buttercream (known as crumb coat), and place in the fridge for 10-15 minutes.  Frost chilled cake with remaining Chocolate Buttercream.