Cookies and Cream Cake

After teasing this a bit a few days ago, here I bring to you a cake recipe. Today is special because it is the first day I drop off the Fudgelet for preschool and LEAVE HIM for 2.5 hours. I know it’s silly to be sad about this when it is only 3 days a week and not even a whole day. Plus I still have the Chiplet at home, but I am pretty sure there might be tears. I am hoping he will be fine and not miss me at all, but I know I will miss him. I even miss him when K takes him out for stuff. He has been my sidekick for 4 years and now my spot as his favorite adult female might get usurped by some fun teachers. If I can manage it, I will make some chocolate chip cookies for when he comes home, just like my mom did every year for our first day of school.

Which has nothing to do with this cake…

This is a whole different kind of cookie.

This was the cake I made for K’s birthday. It was the first chocolate cake I’ve made him in awhile. His only request was for a cream cheese frosting. “I’m tired of buttercream frosting. Maybe a cream cheese frosting. So I guess that means red velvet cake?” Nope. It doesn’t. I knew I could find something else since red velvet isn’t his favorite cake normally. And this cake really did end up tasting like an Oreo in cake form.

It is a tall cake so it lasted us for awhile, even with me eating loads of it.

The Oreos on top ended up getting soft in the refrigerator, which I liked. It made them like cake Oreos.

You might notice that the cake was a bit slanted in some of the pictures. I tried to get fancy with frosting the outside but the frosting was too thick for all of my manipulating and it started to push the cakes around a bit. Oops. It didn’t really matter since it all tastes the same after all. So although I didn’t make the prettiest cake ever, it was one of the tastiest I’ve had.

And so yes, cookies and cream is the frosting for the Fudgelet’s birthday cupcakes I made. It was well-liked by everyone who tried it. If you have an Oreo fan, I’d recommend it. Even if you are like us and see “white chocolate” and go ewww…it really did taste good altogether with the cream cheese. I almost preferred the frosting without the Oreo bits.

Directions for Cookies and Cream Cake

Slightly adapted from Layered

Chocolate Cake

  • 235 g flour
  • 70 g unsweetened Dutch-processed cocoa powder
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/2 cup vegetable oil
  • 300 g granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 1 cup hot strong-brewed coffee

Preheat the oven to 350 degrees F and prepare 3 6-inch cake pans with butter/cooking spray and cocoa powder. With a stand mixer using the paddle attachment, beat the oil and sugar on medium speed for 2 minutes until fluffy. Meanwhile, in a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add the eggs and vanilla to the stand mixer on low speed. Scrape down the sides of the bowl as necessary.

Add the flour mixture to the stand mixer on low speed in 3 batches, alternating with the milk, going 1/3 flour, 1/2 milk, 1/2 of the remaining flour, rest of the milk, rest of the flour. Again scrape down the bowl if needed. On low speed (or by hand if your mixer is smaller like mine), mix in the coffee until combined.

Divide the batter into the 3 pans and bake for 25-30 minutes until a toothpick comes out of the center with a few crumbs on it. Let the cakes cool on a wire rack for 10-15 minutes before removing them from their pans and allowing them to cool completely.

White Chocolate-Cream Cheese Frosting

  • 2 sticks (1 cup) butter, softened
  • 8 ounces cream cheese, softened
  • 690 g confectioners’ sugar, sifted
  • 8 ounces white chocolate, melted and cooled
  • 1 Tablespoon vanilla extract
  • 10 Oreo cookies, crushed (I used the food processor)

When the cakes are ready, start the frosting. Beat the butter in the stand mixer fitted with the paddle attachment on medium speed for 2 minutes until light and fluffy. Then on low speed add the sugar, white chocolate, and vanilla.

Once combined, add the cream cheese. Turn the mixer to high and beat until it is light and fluffy.

Spread 1/2 cup of the frosting between the cake layers. Then use some as a crumb coat on the outside of the cake.

Take the remaining frosting and mix in the Oreo crumbs. Then, frost the outside of the cake with the Oreo frosting.

Directions for Cookies and Cream Cake (without pictures)

Slightly adapted from Layered

Chocolate Cake

  • 235 g flour
  • 70 g unsweetened Dutch-processed cocoa powder
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/2 cup vegetable oil
  • 300 g granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 1 cup hot strong-brewed coffee

Preheat the oven to 350 degrees F and prepare 3 6-inch cake pans with butter/cooking spray and cocoa powder. With a stand mixer using the paddle attachment, beat the oil and sugar on medium speed for 2 minutes until fluffy. Meanwhile, in a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add the eggs and vanilla to the stand mixer on low speed. Scrape down the sides of the bowl as necessary.

Add the flour mixture to the stand mixer on low speed in 3 batches, alternating with the milk, going 1/3 flour, 1/2 milk, 1/2 of the remaining flour, rest of the milk, rest of the flour. Again scrape down the bowl if needed. On low speed (or by hand if your mixer is smaller like mine), mix in the coffee until combined.

Divide the batter into the 3 pans and bake for 25-30 minutes until a toothpick comes out of the center with a few crumbs on it. Let the cakes cool on a wire rack for 10-15 minutes before removing them from their pans and allowing them to cool completely.

White Chocolate-Cream Cheese Frosting

  • 2 sticks (1 cup) butter, softened
  • 8 ounces cream cheese, softened
  • 690 g confectioners’ sugar, sifted
  • 8 ounces white chocolate, melted and cooled
  • 1 Tablespoon vanilla extract
  • 10 Oreo cookies, crushed (I used the food processor)

When the cakes are ready, start the frosting. Beat the butter in the stand mixer fitted with the paddle attachment on medium speed for 2 minutes until light and fluffy. Then on low speed add the sugar, white chocolate, and vanilla. Once combined, add the cream cheese. Turn the mixer to high and beat until it is light and fluffy.

Spread 1/2 cup of the frosting between the cake layers. Then use some as a crumb coat on the outside of the cake. Take the remaining frosting and mix in the Oreo crumbs. Then, frost the outside of the cake with the Oreo frosting.

 

 

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