Oreos 'n' Cream Cake
photo by teribee
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Serves:
-
16
ingredients
-
Cake
- 1 3⁄4 cups all-purpose flour
- 2⁄3 cup Dutch-processed cocoa powder
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup unsalted butter, softened
- 1 1⁄2 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- 1 1⁄4 cups buttermilk
-
Filling
- 4 ounces cream cheese, softened
- 1⁄2 cup unsalted butter, softened
- 1 (16 ounce) box confectioners' sugar
- 3 -4 tablespoons milk
-
Frosting
- 1 1⁄2 cups heavy cream
- 1⁄4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 cups Oreo cookies, crushed
directions
- Heat oven to 350 degrees.
- Coat two 8-inch round cake pans with nonstick cooking spray and dust with flour; shake out any excess flour.
- For cake, in medium size bowl, mix flour, cocoa powder, baking soda, baking powder and salt together until well blended; set aside.
- In large bowl, with mixer on medium speed, beat butter, sugar and vanilla for 3 minutes or until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute.
- Divide batter evenly between prepared pans.
- Bake at 350 degrees for about 36 minutes or until toothpick inserted in centers comes out clean.
- Cool cakes in pans on wire racks for 10 minutes.
- Turn cakes out onto racks; let cool completely.
- For filling, in large bowl, with mixer on medium speed, beat cream cheese and butter until smooth.
- Gradually add confectioners' sugar, then milk.
- Beat for 2 minutes or until light and fluffy.
- When layers have cooled, trim off any crowned cake from the tops and discard.
- Cut each layer in half horizontally with a serrated knife.
- Place cut layer on a cake stand and top with one-third of filling; spread evenly over top.
- Repeat with 2 more cake layers.
- Place last layer on top, cut side down.
- Refrigerate for 20 minutes or until filling is set.
- For frosting, in large bowl with mixer on high, beat heavy cream, sugar and vanilla until soft peaks form.
- Generously spread whipped cream all over cake, using the back of a spoon to make swirls and peaks on top.
- Place chopped cookies in large bowl and carefully hold cake stand over bowl.
- With cupped hands, gently press cookie crumbs onto the sides of the cake to cover.
- Brush excess crumbs off stand before serving.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!