Description
Elevate your dessert repertoire with this decadent Cookies and Cream Cake with Coffee Oreo Buttercream. This delightful cake features layers of fluffy vanilla cake infused with crushed Oreos, expertly paired with a rich coffee-flavored buttercream. Perfect for birthdays, holidays, or just a sweet indulgence at home, this treat is sure to impress both kids and adults alike. Its stunning presentation and customizable flavors make it an ideal choice for any occasion.
Ingredients
Scale
- 1 sleeve Oreo cookies (about 16 cookies)
- 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
- 1 cup unsalted butter (for frosting)
- 3 1/2 cups powdered sugar
- 4 tablespoons whole milk
- Espresso powder (to taste)
Instructions
- Preheat the oven to 325°F. Grease and flour three 6-inch or two larger cake pans.
- Crush the Oreos into small pieces after separating the cream filling.
- In a stand mixer, beat together softened butter and oil until combined. Gradually add sugar and mix until light and fluffy.
- Add eggs one at a time along with vanilla extract, mixing well after each addition.
- In another bowl, sift together flour, salt, and baking powder. Alternate adding this mixture with buttermilk to the wet ingredients. Fold in crushed Oreos gently.
- Divide batter among prepared pans and bake for about 30 minutes or until golden brown. Let cool.
- For the frosting, beat together unsalted butter, powdered sugar, whole milk, vanilla extract, and salt. Mix in espresso powder and fold in additional crushed Oreos.
- Frost cooled cake layers generously, stacking them as you go.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 450
- Sugar: 38g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg