Imported from Instagram

Just Enough Cookies and Cream Cake

Name: Just Enough Cookies and Cream Cake
Prep time: 25 min
Cook time: 45 min
Total time: 85 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 tsp baking powder; 0.5 tsp salt (For the cake); 0.25 cup unsalted butter (Room temperature; for the cake); 2 tbsp vegetable oil (For the cake); 0.75 cup granulated sugar; 100 g eggs (Large, room temperature); 2 tsp vanilla extract (For the cake); 1 tbsp milk of choice (For the cake); 0.5 cup Oreo cookies (Finely crushed; filling removed; about 5 cookies, for the cake); 0.5 cup unsalted butter (Room temperature; for the Oreo buttercream); 2 cups powdered sugar (For the Oreo buttercream); 1 tsp vanilla extract (For the Oreo buttercream); 1.5 tbsp heavy cream (Source gives a range of 1–2 tbsp; use as needed); salt (Pinch; for the Oreo buttercream); 0.75 cup Oreo cookies (Finely crushed; about 7–8 cookies, for the Oreo buttercream); Oreo cookie crumbs (Extra crumbs for decorating)

Recipe by Samantha Chen @samanttha_chen · Instagram

Imported by Blak Rabbit on SeeMeCook

A small vanilla cake folded with finely crushed Oreo cookies, finished with Oreo-studded buttercream. This single-layer cake is sized for a 6-inch pan and makes a personal-sized treat.

2 servings85 minAmerican

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Ingredients

1 cup all-purpose flour
1 tsp baking powder
0.5 tsp salt (For the cake)
0.25 cup unsalted butter (Room temperature; for the cake)
2 tbsp vegetable oil (For the cake)
0.75 cup granulated sugar
100 g eggs (Large, room temperature)
2 tsp vanilla extract (For the cake)
1 tbsp milk of choice (For the cake)
0.5 cup Oreo cookies (Finely crushed; filling removed; about 5 cookies, for the cake)
0.5 cup unsalted butter (Room temperature; for the Oreo buttercream)
2 cups powdered sugar (For the Oreo buttercream)
1 tsp vanilla extract (For the Oreo buttercream)
1.5 tbsp heavy cream (Source gives a range of 1–2 tbsp; use as needed)
salt (Pinch; for the Oreo buttercream)
0.75 cup Oreo cookies (Finely crushed; about 7–8 cookies, for the Oreo buttercream)
Oreo cookie crumbs (Extra crumbs for decorating)

Steps

1
Preheat the oven to 350°F (175°C). Grease a 6-inch round cake pan and line it with parchment paper.
2
In a bowl, whisk together the flour, baking powder, and salt for the cake.
3
In a separate bowl, beat the room-temperature butter, vegetable oil, and granulated sugar until light and fluffy.
4
Add the eggs one at a time, beating after each addition. Mix in the vanilla extract.
5
Mix in the dry ingredients just until combined, then gently fold in the finely crushed Oreo cookies with their filling removed.
6
Pour the batter into the prepared pan and bake for 35–45 minutes, checking around 35 minutes. The cake is ready when a toothpick inserted in the center comes out clean or with a few moist crumbs.
7
Cool the cake in the pan for 10–15 minutes, then transfer it to a wire rack and let it cool completely.
8
To make the buttercream, beat the room-temperature butter until creamy.
9
Gradually add the powdered sugar, beating as you go.
10
Mix in the vanilla extract and salt.
11
Add heavy cream as needed, within the stated 1–2 tablespoons, and beat until the buttercream is fluffy.
12
Fold in the finely crushed Oreo cookies.
13
Frost the completely cooled cake with the Oreo buttercream and decorate with extra Oreo crumbs.