cookies n’ cream layer cake
Milk’s favorite…cake?
Pretty stoked to share this one today. I’ve hoarded a few layer cakes over the past month or so because I didn’t want to bombard ya’ll too fast with a bevy of delightful towers of frosting. Welp. It’s been a few weeks since I posted a layer cake, so it’s high time, folks.
I don’t know many folks who’d say no to an Oreo – and if they do, give them the boot, yo – and thus I don’t think many would frown upon a Cookies N’ Cream Layer Cake either. Two thick layers of Oreo speckled vanilla cake, frosted with an Oreo buttercream. Oreo intensifies.
An even better incentive is that you’ll probably have some Oreos left after you’ve used what you needed for the cake and frosting. Yay, random nibbles!
Bake this up any season for a birthday, an entertaining occasion, or just when you’re bored and the sweet tooth is kicking. Which mine did just now so I enjoyed a cookie. Because I don’t have any cake on hand. Not that you asked.
Ore-oh My
I probably used that line in my other three Oreo-related recipes (cookies, ice cream, and brownies) but I’m gonna recycle it because fuck you, that’s why.
The only real thing to consider with this batter versus my other standard vanilla-based cake batters is the addition to crushed Oreos. How much you crush them is largely up to you, but I prefer pieces no large than pea-sized. Large chunks might make the cake difficult to cut, and also cause them to concentrate at the bottom of the cake once it’s baked.
To crush, I place the Oreos in a ziptop bag, seal it up, and step on it repeatedly until I achieve the pieces. You can also smash it with a meat tenderizer or a rolling pin. Or a hammer. Or your fists.
Otherwise, prep yo batter the same way as usual. Cream butter with sugar, then whip in eggs, one at a time, vanilla extract, and plain Greek yogurt.
Then, mix in flour, baking powder, baking soda, and salt. Leave the mixer running on low and stream in buttermilk until incorporated. Fold in your crushed Oreos with a spatula.
Divide the batter amongst two 9-inch cake pans (or three 6-inch, if that’s more your style). Bake 30-35 minutes until an inserted toothpick emerges with just a few moist crumbs blahblahblah I say that every time and I will continue to say it because I’m a goddamn food blogger, people.
Cool the cakes about 10 minutes in the pans, then run a knife around the edges and invert onto a wire rack. Cool completely.
Lost in the Frost
To make this over-the-top Oreo, we’re throwing cookie pieces in the frosting too. Huzzah!
For these Oreos, my best advice is to use a food processor to pulse them really fine. Like, crumbs. The photo might help give you an idea how fine they need to be. Big bits will rip your cake while you frost and leave a cake crumb trail behind.
If you don’t have a food processor, crush them as fine as you can with whatever crushing method you prefer.
The frosting is a basic buttercream, with butter, vanilla, powdered sugar, and heavy cream comprising the other elements. Whip it all up, along with the Oreos, until nice and soft and floofy.
Plop one of the layers on a cake stand or a flat plate. Frost the top with about 1/2 cup or so of frosting, then add the second layer and continue frosting all the way out and down and around town. If you’re a fancy pants and like to decorate, pipe some swirls or patterns or shit with any extra frosting. In my world, a garnish or Oreo crumbles and flowers is enough for me.
You can store the cake at room temperature for up to 3 days; after that, I suggest moving it to the fridge to extend the shelf life another 2-3 days. Undecorated cake layers will keep for up to 3 days.
What other layer cakes should I venture to make? Still loving these artsy fartsy little guys, so if you’ve got a favorite flavor you haven’t seen yet, give me a shout!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Layers and layers of awesome:
Classic Yellow Celebration Cake with Milk Chocolate Buttercream
Classic Carrot Cake with Bourbon Maple Buttercream
cookies n’ cream layer cake
Ingredients
- 2 sticks butter, softened
- 1 1/2 cups sugar
- 3 large eggs, at room temperature
- 1 tbsp vanilla extract
- 1/2 cup plain whole milk Greek yogurt, at room temperature
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups buttermilk, at room temperature
- 1 cup Oreos, crushed
oreo buttercream
- 1 stick butter, softened
- 1 tbsp vanilla extract
- 4 – 4 1/2 cups powdered sugar
- 1/4-1/3 cup heavy whipping cream
- 10-12 Oreos
Instructions
- Preheat oven to 350 degrees. Grease 2 9 inch cake pans with butter or oil.
- In a large bowl, beat the butter and sugar until fluffy, about 3-4 minutes. Beat in the eggs, one at a time, until fully incorporated. Whip in the vanilla and Greek yogurt. Add the flour, baking powder, baking soda, and salt. With the mixer running, slowly stream in the buttermilk, mixing until just combined. Do not overmix. Fold in the crushed Oreos with a spatula.
- Divide the batter evenly between the cake pans. Bake 30-35 minutes until the center is set and an inserted toothpick emerges with just a few moist crumbs. Let cool in the pans for 10 minutes, then run a knife around the edges to release the layers and flip onto a wire rack. Cool completely.
- When the cakes are cooled, make the frosting. Pulse the Oreos in a food processor until reduced to a fine crumb. In a bowl, whip the butter and vanilla on low speed until combined. Add in 4 cups of powdered sugar and the Oreos and mix to combine. Pour in the heavy cream and increase the speed to medium high. Whip until very light and fluffy. If needed, pour in more sugar 1/4 cup at a time until the frosting is soft and spreadable.
- Place one cake layer on a flat plate or cake stand. Frost the top generously, then add the second layer. Frost all the way around the cake until completely covered. If you have extra frosting, feel free to pipe little decorations onto the cake. Finish with Oreo crumbles, as desired.
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