Description
Description A luscious cookies and cream cake that combines rich chocolate cake with creamy whipped filling and crunchy Oreo bits, perfect for any celebration.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed Oreo cookies (about 8 – 10 cookies)
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup crushed Oreo cookies for decoration
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Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
- Add eggs, milk, vegetable oil, and vanilla to the dry ingredients and beat for 2 minutes.
- Stir in boiling water; the batter will be thin.
- Pour batter into cake pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire rack to cool completely.
- For the filling, beat the heavy whipping cream until it thickens, then add powdered sugar and vanilla, and fold in crushed Oreos.
- For the frosting, beat softened butter until creamy, gradually add powdered sugar and cocoa powder, then beat until fluffy, adding heavy cream and vanilla for consistency.
- Assemble by placing one cake layer on a serving plate, spreading filling, then adding the second layer.
- Frost the top and sides of the cake and decorate with crushed Oreos.
- Slice and enjoy!
Notes
- Notes
- Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 2 months.