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This cookies and cream dessert cake is a showstopper for any celebration with its rich chocolate layers fluffy cookies and cream filling and glossy ganache finish It quickly became the highlight of my family birthdays everyone always asks for seconds and even the crumbs disappear
I first baked this for my niece’s birthday and we ended up singing happy birthday twice just to have another excuse for an extra slice
Ingredients
- Allpurpose flour: gives the structure and foundation to the cake Choose unbleached flour for best flavor
- Baking powder and baking soda: work together to give the cake its rise Always check their freshness
- Salt: balances out the sweetness and boosts chocolate flavors
- Unsweetened cocoa powder: delivers that deep rich chocolate taste Use Dutchprocessed for an even darker flavor
- Granulated sugar: creates the classic crumb while brown sugar adds moisture and a hint of caramel
- Eggs: bind everything together and contribute to a tender crumb Use room temperature eggs for the fluffiest texture
- Vegetable oil: keeps the cake fluffy and moist Use a neutral oil for best results
- Buttermilk: ensures tenderness and a slight tang that makes the chocolate pop If you dont have buttermilk add a splash of lemon juice to regular milk and let it sit
- Hot water: blooms the cocoa powder for a deeper flavor Just boil and cool a bit before using
- Vanilla extract: rounds out the flavors invest in pure extract for best results
- Heavy whipping cream: forms the lush filling Cold cream whips up quicker and holds shape
- Powdered sugar: sweetens and stabilizes the filling Sift it for lumpfree results
- Oreo cookies: bring that signature cookies and cream twist Choose classic or double stuff
- Dark chocolate chips: are the key for smooth ganache Go for highquality brands like Ghirardelli
- Fresh mint leaves: optional bring a touch of freshness
- Mini and extra Oreos: are perfect for a playful decoration and extra crunch
StepbyStep Instructions
- Prepare the Cake Batter:
- Preheat your oven to 175 degrees Celsius Prepare two 8inch round pans by greasing and lining them In a medium bowl whisk together your flour cocoa powder baking powder baking soda and salt to fully combine and aerate In a separate large bowl whisk together eggs granulated sugar brown sugar vanilla and oil until completely smooth and slightly lightened in color Alternate adding the dry mixture with buttermilk beginning and ending with dry ingredients Stir in the hot water last to loosen the batter which will look thin but results in a moist cake
- Bake the Cake Layers:
- Pour the batter evenly into your prepared pans Give each pan a gentle tap to release air Bake for 25 to 30 minutes checking with a toothpick for doneness The cakes should spring back when pressed lightly Cool the cakes in their pans for 10 minutes then turn out onto racks to finish cooling completely This prevents a soggy bottom and ensures perfect layering
- Whip the Filling:
- Chill your mixing bowl and beaters for at least 10 minutes Pour in the cold heavy cream and beat on mediumhigh speed As soft peaks form add in powdered sugar and vanilla Beat until stiff but not overwhipped Fold in crushed Oreos gently so you keep the cream fluffy and spotty with cookie bits
- Prepare the Ganache:
- Warm the heavy cream until just steaming Pour it directly over your dark chocolate chips Let it sit for one minute to melt the chocolate Then gently stir in the center and slowly incorporate until silky smooth and glossy Set aside to cool slightly so it thickens but is still pourable
- Assemble the Cake:
- Cut each cooled cake round horizontally so you have four thin layers Place the first layer on your cake board Top with a generous layer of the cookies and cream filling Even it out with an offset spatula Repeat the process stacking and filling until all layers are used Pour the slightly warm ganache over the top allowing it to drip naturally over the sides Decorate with piped whipped cream extra Oreo pieces and mint leaves if you like
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My favorite part is crushing the Oreos with little ones in the kitchen The crunch and laughter always make the dessert taste even better One year we even wrote our birthday wishes on extra cookies before adding them to the top
Storage Tips
Keep the finished cake refrigerated under a cake dome or loosely covered with plastic to prevent the whipped cream from drying out It stays fresh for up to three days For longer storage freeze individual slices wrapped tightly in plastic wrap and then foil They thaw beautifully overnight in the fridge
Ingredient Substitutions
No buttermilk on hand Mix one tablespoon lemon juice or vinegar with regular milk and let it sit for five minutes Use Greek yogurt thinned with milk for even more tang Try different sandwich cookies for twists such as peanut butter or mint varieties
Serving Suggestions
Serve slices chilled for clean layers or at room temperature for a super soft bite This cake pairs perfectly with strong coffee or a cold glass of milk At birthdays I garnish with extra mini Oreos and personalized cookie toppers
Cultural and Historical Context
Cookies and cream first gained popularity in the 1980s as an ice cream flavor but bakers quickly adapted it for cakes and desserts This cake brings classic American flavors together in a way that sparks nostalgia every bite tastes like a celebration with friends and family
Recipe FAQs
- → How can I ensure my chocolate cake layers are moist?
Use buttermilk for tenderness, avoid over-mixing the batter, and check for doneness early to prevent over-baking.
- → What’s the best way to whip cream for the filling?
Start with cold heavy cream, a chilled bowl, and beat until stiff peaks form for a stable, fluffy texture.
- → Can I make this dessert in advance?
Yes, assemble and chill the cake a day ahead. Add whipped cream swirls and garnishes just before serving for best results.
- → How do I get smooth chocolate ganache?
Heat cream until hot but not boiling, pour over chocolate chips, and stir gently after a minute for a glossy, smooth finish.
- → Are there alternatives to Oreo cookies?
Feel free to substitute with other chocolate sandwich cookies or favorite crunchy biscuits for similar results.