Description
This Cookies and Cream Cake with Coffee Oreo Buttercream is a decadent layered dessert featuring moist cake studded with crushed Oreos and frosted with a rich coffee-flavored Oreo buttercream. The combination of classic cookies and cream flavor enhanced with espresso powder creates a delightful treat perfect for celebrations or an indulgent treat.
Ingredients
Cake
- 1 sleeve of Oreo cookies (about 16 cookies), cream removed
- 1/2 cup butter, room temperature
- 1/2 cup oil
- 1 1/2 cups sugar
- 4 eggs, room temperature
- 2 tablespoons vanilla extract
- 3 cups cake flour
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1 1/3 cups buttermilk
Coffee Oreo Buttercream
- 1 cup unsalted butter, room temperature
- 3 1/2 cups powdered sugar (about one box)
- 4 tablespoons whole milk
- 2-3 tablespoons espresso powder to taste
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 sleeve of Oreos, cream removed and crushed up
Instructions
- Preheat and prepare pans: Preheat your oven to 325°F (163°C) and grease and flour three 6-inch cake pans or two 8 or 9-inch cake pans. Set these aside ready for batter.
- Crush Oreos for cake: Separate the Oreos and scrape off the cream filling. Place just the cookie halves in a plastic bag and crush into small pieces using a rolling pin.
- Cream butter and oil: In a large mixing bowl fitted with a whisk attachment, beat the room temperature butter and oil together until fully combined and homogenous, about 3 minutes. Ensure the butter is completely softened for best results.
- Add sugar: Slowly incorporate the granulated sugar while beating on high speed until the mixture is light, fluffy, and pale yellow, approximately 3 minutes.
- Add eggs and vanilla: Add the eggs one at a time along with the vanilla extract, scraping down the bowl after each addition. Beat on high for another 3 minutes to incorporate air into the batter.
- Combine dry and wet ingredients: In a separate bowl, sift together the cake flour, salt, and baking powder. Alternate mixing in the dry ingredients and the buttermilk in four batches, starting with buttermilk and ending with dry ingredients. Mix just until combined; a few lumps are okay to prevent over-mixing.
- Add crushed Oreos to batter: Fold the crushed Oreo pieces into the batter and mix well to distribute evenly.
- Bake the cake: Divide the batter evenly among the prepared pans. Bake for about 30 minutes or until the tops are lightly golden brown, spring back when pressed, and a toothpick inserted comes out clean. Remove from oven and cool on racks.
- Prepare coffee Oreo buttercream: Beat the room temperature butter, powdered sugar, whole milk, vanilla extract, and salt together until light and fluffy, about 1 minute. Gradually add espresso powder one tablespoon at a time to taste (2 tablespoons for mild coffee flavor, 3 for stronger). Gently fold in the crushed Oreos by hand to keep pieces intact, avoiding overmixing with a stand mixer.
- Assemble the cake: Place one cake layer on a cake stand and spread a generous amount of the coffee Oreo buttercream on top. Repeat with remaining layers, frosting between each. Frost the sides of the cake with the remaining buttercream. Garnish the top with additional crushed Oreos. Serve and enjoy!
Notes
- For best texture, ensure your butter is fully softened and at room temperature before mixing.
- Do not over-mix the batter to keep cakes tender.
- Crushing Oreos by hand for the frosting preserves nice chunks for texture.
- This recipe works with three 6-inch pans or two 8/9-inch pans depending on preference.
- Adjust espresso powder amount in buttercream to control coffee flavor intensity.
