Let me start this post by saying it is SO good to be baking again! I had a vacation planned at the end of March with a list of 3-4 DIY fashion projects that I wanted to get done beforehand, so most of March was spent finishing those up. Then I came back from said vacation with the flu and quarantined myself in my room away from the kitchen for about a week. I blame it on my body not being ready to not sit by the pool all day anymore.
But I am back in business in a big way. Cake time everyone! Also cookie time, in a way.
Cookies and cream. A classic combo that reminds me of childhood with Oreo’s and a tall glass of milk. Separate the halves, dunk while Mom’s not watching, and try not to lose the cookie in the glass.
Under normal circumstances I do not allow myself to buy Oreo’s because I will sit and eat the entire bag in one sitting. Close friends know my lying on the couch sugar overload mode all too well. But I had been sick, and I had missed out on a week of yummy goodies.
I was inspired to make this cake whilst watching Cake Boss (mid flu), and Buddy made an Oreo frosting that led to me almost using Uber Eats to order a huge piece of cake from the Dessert Gallery. Upon further reassessment of my life (aka having not worked out all week because of my sickness and being so lazy that I wouldn’t drive five minutes to get the cake myself) I decided not to, but rather promised myself I would make this cake later and share it with some friends.
So I bought some Oreo’s. I stole this chocolate cake recipe (from myself) and adapted it for two round pans. We’re baking. We’re butter creaming. We’re throwing Oreo’s in everything like this is for Cookie Monster’s birthday.
The cake is dense, but light and oh so chocolaty. The frosting is dreamy and reminiscent of Oreo filling, with a nice crunch from the Oreo cookie pieces. I also hid some Oreo’s in the cake, because that’s fun and we like to have some fun.
I went with a “naked” approach to this cake since the frosting isn’t the smoothest of textures… I’m not sure how I feel about it. I think the chocolate ganache is the secret to making this trend beautiful, as seen in my friend Lisa of Maple and Love‘s gorgeous cakes. (P.S. She has a similar cake called “The Cookie Monster” if you don’t want to bake your own and want it to be the most beautiful cake of all time!)
Next time I will try ganache for a pretty factor, but trust me when I tell you this cake does not need it. Decadent and sinful, this cake is perfect for your favorite cookie and cake lovers!
Cookies and Cream Chocolate Cake
1/2 cup Butter
1 cup Brown Sugar
2 cups Flour
1/3 cup Cocoa Powder
1 cup Buttermilk
1 1/4 tsp. Baking Soda
1 tsp. Salt
1 tsp. Vanilla
12 Oreo Cookies
1/2 cup Room Temperature Butter (1 stick)
3-4 Tbs. Milk
3 1/2 cups Powdered Sugar
1 tsp. Vanilla
12 Oreo Cookies, crushed
+ Extra Oreo’s for topping
1. Preheat your oven to 350 deg. F. Beat the butter and brown sugar until fluffy. Add the eggs and mix until just combined.
2. At low speed, alternate adding buttermilk and the flour and cocoa, starting and ending with the buttermilk. Add the baking soda, salt, and vanilla and mix until combined.
3. Cut parchment paper or waxed paper in the size of your 9″ round pans. Place in the bottoms and grease your cake pans with cooking oil to prevent the cakes from sticking when you take them out. Place 6 Oreo cookies into each pan in a circular pattern. Carefully pour the batter into the two pans and spread lightly to keep from moving the Oreo’s too much. Bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Set aside to cool for at least 30 minutes on a wire rack.
4. While the cake is baking, mix together the frosting by beating the butter until smooth. Alternate adding in the milk and powdered sugar until the frosting is stiff and holds on to the whisk. Mix in the vanilla and add in the crushed Oreo cookies. They do not have to be perfectly crushed since the mixer will help you out with this!
5. To assemble the cake, place one layer on to a cake stand. Apply a little less than half of the frosting in an even layer across the top of the cake all the way to the edges. Layer the next cake on top and apply most of the rest of the frosting to the top of the cake. Then, with the small amount you have left, use a frosting knife to smooth frosting into the crease in between the cake layers. Top with extra crumbled Oreo pieces and serve!
Recipe by Bunny Baubles Blog