Cookies and Cream Cake
A fluffy, soft, vanilla cake studded with chocolate sandwich cookies and layered with cookies and cream buttercream frosting.
Ingredients
- 1/2 cup butter Salted or unsalted, your preference
- 1/2 cup oil Canola , vegetable, or other light oil preferred
- 1 1/2 cups sugar Granulated or caster sugar
- 4 eggs, medium to large Room temperature
- 2-3 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour Cake flour substitute: measure one cup flour (120g), remove 2 tablespoons flour and add 2 tablespoons of corn starch or corn flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 1/4 cups buttermilk, room temperature May substitute with 1 Tbsp vinegar or lemon juice per cup of whole milk, but real buttermilk is best here
- 1 cup Oreo cookies, chopped
Cookies & Cream Buttercream Frosting
- 1 cup butter, room temperature May use salted or unsalted
- 4 cups powdered sugar Might need more or less
- 3 tbsp cream or milk Depending on consistency
- 1-2 tsp Vanilla To taste
- Pinch of salt May skip if you use salted butter
- 1 cup chopped Oreo cookies Don't chop too finely
Instructions
- Preheat oven to 350F / 177C / gas mark 4. Lightly grease two 8" cake pans with Baker's Joy or grease and flour. If using baking strips, place them in a bowl of water to soak.
- In a medium bowl, combine flours, baking powder, and salt. Set aside.
- In a large bowl or stand mixer, cream together the butter, oil, and sugar. Add eggs, beating after each addition. Beat in vanilla until combined.
- With the mixer on low, or by hand, gently alternate adding the flour mixture and the buttermilk, adding a third of each at a time, beginning and ending with the flour. Be sure to scrape the bottom and sides of the bowl, and avoid over-mixing.
- Gently stir in chopped Oreo cookies by hand. Do not over mix or the cake will take on a gray shade.
- Pour the batter evenly into the prepared baking pans. Remove the baking strips from the water and squeeze as much water out as you can. Secure a strip around each pan.
- Bake for 30-35 minutes, or until the tops are golden and a toothpick or skewer inserted near the center comes out clean with no wet batter. (Some moist crumbs are to be expected.)
- Allow to cool in the pans for up to 20 minutes. Then invert onto wire racks to cool completely.
Cookies and Cream Buttercream
- In a stand mixer with the whisk attachment (or a large bowl with hand held mixer), beat butter until smooth and creamy, about 2-3 minutes. Add the powdered sugar, 3 tbsp cream, vanilla, and salt if using. Beat slowly at a low speed until the powdered sugar is incorporated. Increase to medium speed and beat for 2-3 minutes. Test the texture: if it's too stiff, add more cream or milk. If too loose, add more powdered sugar.
- Stir in chopped Oreos to make Cookies & Cream Buttercream frosting. (Be careful not to stir too vigorously or the cookies will break up too much and the frosting will have a gray tint.)
- When cakes are completely cooled, frost with Cookies and Cream Buttercream frosting in the middle, top, and sides, and decorate the top with extra cookies.
Tried this recipe?Let us know how it was!