Cookies and Cream Cake with Coffee Oreo Buttercream

Ingredients

• 1 sleeve Oreo cookies (about 16 cookies, cream removed and crushed into small pieces)
• 0.5 cup butter (room temperature)
• 0.5 cup vegetable oil
• 1.5 cups granulated sugar
• 4 eggs (room temperature)
• 2 tbsp vanilla extract
• 3 cups cake flour (sifted)
• 1 tsp salt
• 2.5 tsp baking powder
• 1.33 cups buttermilk
• 1 cup unsalted butter (for frosting)
• 3.5 cups powdered sugar (about one box)
• 4 tbsp whole milk
• 2.5 tbsp espresso powder (2-3 tablespoons to taste)
• 2 tsp vanilla extract (for frosting)
• 0.5 tsp salt (for frosting)
• 1 sleeve Oreo cookies (cream removed and crushed up, for frosting)

Steps

1. 1

   Preheat the oven to 325°F (163°C). Grease and flour three 6-inch cake pans or two 8 or 9-inch cake pans.

2. 2

   Separate the Oreos for the cake batter, scrape off the cream, and place just the cookies in a plastic bag. Using a rolling pin, crush the cookies into small pieces.

3. 3

   In a large mixing bowl fitted with a whisk attachment, beat the 1/2 cup softened butter and 1/2 cup oil together until they become homogenous, about 3 minutes. Ensure the butter is completely room temperature for this to work.

4. 4

   Slowly add the 1 1/2 cups granulated sugar to the oil and butter mixture. Beat on high until the mixture is light, fluffy, and turns a very pale yellow, about 3 minutes.

5. 5

   Add the 4 eggs one at a time along with the 2 tablespoons of vanilla extract, scraping down the bowl in between each addition. Beat the mixture on high for 3 minutes more to incorporate as much air as possible.

6. 6

   In a separate bowl, sift together the cake flour, 1 teaspoon salt, and baking powder.

7. 7

   Alternate mixing the dry ingredients and the buttermilk into the wet ingredients in 4 batches, starting with the buttermilk and ending with the dry ingredients. Do not overmix; it is okay if the batter still has a few lumps.

8. 8

   Fold in the crushed Oreo pieces and mix well.

9. 9

   Split the batter evenly into the prepared pans and bake for 30 minutes, or until the cake is a lightly golden brown, springs back when pressed, and a knife inserted into the center comes out clean.

10. 10

    Remove the pans from the oven and transfer the cakes to a cooling rack to cool completely.

11. 11

    To make the frosting, cream the 1 cup butter, powdered sugar, milk, 2 teaspoons vanilla extract, and 1/2 teaspoon salt, beating until light and fluffy, about 1 minute.

12. 12

    Add the espresso powder one tablespoon at a time to taste. Use 2 tablespoons for a milder flavor or 3 for a stronger coffee taste.

13. 13

    Add the second sleeve of crushed Oreos (cream removed) and mix by hand to combine. Do not use a stand mixer for this step as it will break the pieces down too small.

14. 14

    Place the first cake layer on a cake stand and top with a generous amount of frosting. Repeat with the second and third layers.

15. 15

    Frost the edges and top of the cake with the remaining frosting. Garnish with additional crushed Oreos if desired.

Notes

For easier assembly, refrigerate or freeze your cake layers before frosting to stabilize them and prevent crumbs from getting into the buttercream. If you don't have buttermilk, you can make a substitute using milk and lemon juice. Using sour cream as a substitute will result in a denser texture.

Nutrition per serving

• dessert
• cake
• layer cake
• baked
• cookies and cream
• coffee
• oreo
• celebration