Soft Cookies And Cream Layer Cake
This soft cookies and cream cake has tender chocolate layers, creamy Oreo buttercream, and a rich chocolate drizzle for the perfect cookies and cream dessert.
Ingredients
Chocolate Cake
- 645 g all-purpose flour plain flour
- 50 g cocoa powder sifted
- 4 1/2 tsp baking powder
- 3/4 tsp fine salt
- 1 tsp bicarb soda
- 190 g unsalted butter softened
- 400 g caster sugar
- 20 g vanilla extract
- 3 large eggs room temperature (55g each)
- 560 ml whole-fat milk room temperature
- 300 g Oreo cookies chopped (see notes)
- 1/4 batch chocolate sauce see notes
Frosting
- 500 g unsalted butter softened (see notes)
- 1 tsp salt
- 1-2 tsp vanilla extract
- 20 g heavy cream cold (see notes)
- 400 g powdered sugar
- 150 g Oreos crushed
Makes: 8inch round
Instructions
Chocolate Cake
- Preparing your oven - Preheat your oven to 170C / 340F (fan off), 150C / 300F (fan on). Or an even rise, bake with no fan. Position your rack in the middle of the oven. Make sure your oven is fully preheated before making the batter. Mine takes about 20–25 minutes, so I turn it on before I start baking powder
- Preparing your cake tins - Spray the bottom (not sides) of two 20cm / 8-inch cake tins with oil spray and line the bottom with baking paper. I prefer just rubbing cold butter on the cake tins for better flavor.
- Mix dry ingredients - Add the all-purpose flour, cocoa powder, baking powder, salt and bicarb soda to a large mixing bowl. Use a whisk to combine. Set aside.
- Cream sugar and butter - To a separate large bowl, add the butter, sugar and vanilla extract. Use an electric hand mixer to beat on high speed until pale, about 3 minutes. Stop the mixer, scrape down the bowl and turn back on high speed. Add the eggs one at a time while the mixer is on.
- Finish batter - Stop the mixer, scrape down the bowl and add half the dry ingredients and half the milk. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and add the remaining dry ingredients and milk. Mix until batter is uniform.
- Add Oreos - Add 1/2 of chopped Oreos and fold through using a spatula. You’ll use the rest for decorating the cake.
- Bake- Split the mixture between the cake tins and bake for 405 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow to cool completely.
- To trim your cakes - Once baked and cooled, use a serrated knife to carefully trim the tops off while still in the cake tin.
Cookies And Cream Buttercream Frosting
- Cream butter - Add your softened butter, salt and vanilla extract to a large bowl. If using a stand mixer fit it with the paddle attachment. Beat on medium high speed for 5 minutes until pale and fluffy. You will want to scrape down the bowl halfway through with a spatula to ensure everything beats together evenly!
- Add sugar - Scrape the bowl down using a spatula and add all of the sifted powdered sugar. Begin beating on low speed at first. When no dry ingredients are showing, turn the speed up to medium high speed again and beat for 5 minutes.
- Add cream - finish by adding the heavy cream to smoothen out your frosting. Beat in on medium high speed for 2 minutes.
- Add cookies - Add the crushed Oreos and fold through. Don’t overmix as it can cause your frosting to go grey.
- To layer the cake - Peel the baking paper off each cake layer before assembling. Spread a small dab of frosting on your serving plate or cake board, then place the first cake layer on top. Evenly spread 1/3 of the frosting over it, using a cake turntable and offset spatula if you have them to make this an easier process. Sprinkle with 1/2 cup of chopped Oreos then add the next layer of cake and cover in frosting.
- To crumb coat the cake - A crumb coat is a thin layer of frosting that seals in loose crumbs for a smoother final layer. Spread a light coat of frosting over the top and sides of the cake, using an offset spatula and a cake turntable for an even finish.
- Final frosting layer - Spread the remaining frosting over the top and sides of the cake. Use an offset spatula or bench scraper to smoothen out the top and sides of the cake.
- To finish decorating - Add chopped Oreos around the bottom, drizzle chocolate sauce around the top. Fit the end of a piping bag with an open star tip and pipe swirls around the cake. Finish with a wedge of chopped Oreos.
Video
Notes
Chocolate sauce - this recipe is an easy and yummy one-bowl recipe! Grab the recipe here!
Cookies - You don’t have to use Oreos in this recipe. Any sandwich cookie will work. And leave the cream in! No need to scoop it out.
How to soften your butter
Make sure your butter is softened for this recipe. It’ll help with the structural integrity of the frosting. I have a full guide on how to properly soften butter on the blog, but for reference, softened butter is 18C / 65F on a thermometer. Cut it into cubes and let it sit at room temperature for 1-2 hours until it reaches this temperature to until it’s soft enough that when you press on it with your finger, it leaves an indent with some resistance.
Heavy cream - I originally used milk for this recipe, but I’ve made the switch to cold cream instead. I find that milk makes your frosting too soft, and cold cream keeps it’s structure, and using cold cream helps stiffen your frosting while making it smoother. It’s a win win! For this recipe I’d recommend using heavy whipping cream which has about 36% butterfat in it. Check how much fat it has per 100g on the back and that number will give you a percentage.
Storage - This cake can be stored in an airtight container, in the fridge for up to three days.
Nutrition – is an approximate and is based on per slice. This recipe serves 12.
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories:1195kcal | Carbohydrates:119g | Protein:13g | Fat:67g | Saturated Fat:38g | Polyunsaturated Fat:4g | Monounsaturated Fat:20g | Trans Fat:2g | Cholesterol:190mg | Sodium:797mg | Potassium:462mg | Fiber:5g | Sugar:59g | Vitamin A:1722IU | Vitamin C:1mg | Calcium:232mg | Iron:10mg
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