• 84527a0ba1e72542833f098c30f7386e

Cookies ‘N Cream Oreo Cake

This Cookies ‘n Cream Oreo Cake is FULL of chocolate and Oreo flavor. Dark Chocolate Cake filled with marshmallow buttercream and tons of Oreos!

Prep
Cook
Serves 8people
Ingredients
Cake
3
cups all purpose flour
2
cups granulated sugar
1/2
cup unsweetened DARK cocoa powder (I used Hershey’s Special Dark)
2
tsp baking soda
1
tsp salt
1 1/2
cups hot water
1/2
cup hot coffee
3/4
cup vegetable oil
2
tbsp white vinegar
1
tbsp vanilla extract
Frosting
1/2
cup unsalted butter
1/2
cup vegetable shortening
1
jar (7 ounces) marshmallow cream/fluff
3
cups powdered sugar
1
tsp salt
1
tbsp vanilla extract
1-2
tbsp heavy whipping cream
10
Oreos, crushed
Directions
Cake
1.
Preheat oven to 350°F. Butter and flour two 8” or 9” round cake pans. (I also like to line the bottom with parchment paper for easy removal.)
2.
Whisk flour, sugar, cocoa, baking soda, and salt in a large bowl. Set aside.
3.
Whisk hot water, coffee, oil, vinegar, and extract in a large measuring cup or bowl. Slowly stir the wet ingredients into the dry, stirring or whisking until smooth.
4.
Pour batter evenly into pans. Bake for 34-38 minutes or until a toothpick comes out clean 3” from the side (the middle may still have a few crumbs stuck to the toothpick). These dome quite a bit (in an 8” pan).
5.
Let the cakes cool completely before removing from pans and frosting.
Frosting
1.
Beat butter and shortening with a hand mixer in a large bowl until smooth. Mix in fluff until smooth. Slowly mix in the powdered sugar, the add the salt, vanilla, and 1 tablespoon of the cream. Mix on medium speed until smooth, adding more cream as needed for consistency.
2.
To assemble the (naked) cake: remove layers from the pans. Level them as needed using a serrated knife. Place one cake layer on a serving plate, top with half the frosting and smooth it to the edges. Top with half the crushed Oreos. Add the second layer and repeat with the frosting and crushed cookies. Serve room temperature but store loosely covered in the refrigerator.
3.
Note: to coat the cake completely with frosting, double the frosting recipe.

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