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Monthly Archives: June 2017

Cookies and Cream cake

Rob fell in love with an Oreo cake sold at Stop and Shop. The cake is light and fluffy, and the icing has little crushed up Oreos in it. Even I have to admit, it’s a damn good cake for a grocery store cake. But, it is a grocery store cake, and I set out on a personal mission to make a better one. This is definitely it. The recipe is only slightly modified from this one over at HonestandTasty.com. Its super easy to make and well worth the effort!

Total hands on time: 1-1:30 hours

Ingredients:

For the Cake:

  • 1 ¾ cups all-purpose flour
  • 1 ¾ cups white sugar
  • 1 cup unsweetened cocoa powder
  • 1 tsp sea salt
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ cup sunflower oil
  • 1 cup buttermilk
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1 cup water
FOR THE FROSTING:
  • 2.5 sticks  Unsalted Butter, softened
  • 2.5 tsp Pure Vanilla Extract
  • 9  TBSP Heavy Cream
  • 30 oz Powdered Sugar
  • 18-20 Newman O’s + a few extra for decorating the top of the cake
INSTRUCTIONS
FOR THE CAKE:
  1. Preheat oven to 350º F.
  2. Spray 2, 9 inch round springform pans with Baking Pam, then top with 9 inch round Parchment circles. Respray with Pam. Wrap the bottom of the springform pans with aluminum foil to protect against drips.
  3. In a medium bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Sift together into another bowl or onto a large paper plate.
  4. In the bowl of the stand mixer add oil, buttermilk, eggs, and vanilla. Mix to combine.
  5. Add the sifted dry ingredients, combine and mix on low speed. Don’t over mix.
  6. Add water and mix again to combine it all together. Don’t over mix.
  7. Pour the batter into the pans and bake for 28-30 minutes or just until a toothpick/fork poked into the center comes out clean.
  8. Cool for 10 minutes before removing the outside of the springform. Once cool, flip cakes onto a sheet of parchment and remove the bottom of the springform and parchment paper.
FOR THE FROSTING:
  1. Place Newman O’s into a sealed plastic bag, and crush them up with mallet or rolling pin. Set aside.
  2. In the stand mixer combine butter, vanilla extract, heavy cream.  Mix to combine.
  3. Add in the powdered sugar and mix for 3-5 minutes to whip it well.
  4. Add crushed cookies into frosting and mix in.
  5. Frost the cake, then devour!