Name: Cookies and Cream Cake with Coffee Oreo Buttercream Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 1 sleeve 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; 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 Oreo cookies, cream removed and crushed

Ingredients

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

1 cup unsalted butter

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

Step 1: Preheat the oven to 325°F and grease and flour three 6-inch cake pans or two 8 or 9-inch cake pans. Set aside.

Step 2: Separate the Oreos, scrape off the cream, and place just the cookies in a plastic bag. Crush them into small pieces using a rolling pin.

Step 3: In a large mixing bowl with a whisk attachment, beat the softened butter and oil together until homogenous, about 3 minutes. Make sure the butter is fully softened for this step.

Step 4: Slowly add the granulated sugar to the butter and oil mixture. Beat on high until light, fluffy, and pale yellow, about 3 minutes.

Step 5: Add the eggs one at a time along with the vanilla extract, scraping down the bowl between each addition. Beat on high for 3 more minutes to incorporate air.

Step 6: In a separate bowl, sift together the cake flour, salt, and baking powder. Alternate adding the dry ingredients and buttermilk to the batter in four batches, starting and ending with the dry ingredients. Stir in the crushed Oreo pieces until well combined. Avoid over-mixing.

Step 7: Divide the batter evenly into the prepared pans. Bake for 30 minutes, or until the cake is lightly golden brown, springs back when pressed, and a knife comes out clean. Transfer to a cooling rack.

Step 8: For the buttercream, beat the unsalted butter, powdered sugar, whole milk, vanilla extract, and salt until light and fluffy, about 1 minute. Add espresso powder one tablespoon at a time to taste (2 tablespoons for mild coffee flavor, 3 for strong). Gently fold in the crushed Oreos by hand.

Step 9: Assemble the cake by placing one layer on a cake stand. Spread a generous amount of frosting on top. Repeat with remaining layers and frost the edges of the cake. Finish by topping with additional crushed Oreos and enjoy!

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and fluffy cake.

For easier crushing of Oreos, freeze them for 15 minutes before breaking.

If you prefer a stronger coffee flavor, increase espresso powder but add gradually to avoid bitterness.

Substitute the buttermilk with a mixture of milk and lemon juice if you don’t have buttermilk on hand.

For a fun twist, add mini chocolate chips or chopped nuts into the batter.

Storage

Store the cake covered in the refrigerator for up to 4 days. To keep the cake moist, wrap it well with plastic wrap or store in an airtight container. Let the cake come to room temperature before serving for the best texture and flavor. Leftover buttercream can be stored in an airtight container in the fridge and beaten again before use.

FAQs

Can I use regular flour instead of cake flour?

You can substitute all-purpose flour, but the cake may be slightly denser. To mimic cake flour, remove 2 tablespoons of all-purpose flour per cup and replace with cornstarch, then sift well.

How do I soften butter quickly?

Cut butter into small cubes and leave at room temperature for 20-30 minutes, or microwave in short 5-second bursts until slightly softened but not melted.