If you’re looking for a great cake recipe to please kids of ALL ages, look no further. This cake was absolutely our MOST popular selection for birthday cakes, when we were still taking custom cake orders. It features alternating layers of our vanilla and chocolate cakes, filled with our delicious Swiss Meringue Buttercream that has been loaded with smashed up Oreo cookies!
This recipe is also featured in our latest cookbook, Evil Cake Overlord. Order a copy today, for a funky mint version of this recipe, along with many other awesome cakes!
Cookies and Cream Cake
3 cups Cake flour
2 1/4 cups Sugar
2 Tbsp Baking powder
1 1/2 tsp Salt
3 ½ oz Instant vanilla pudding mix
1 1/2 cups Water
1 1/2 cups Butter, melted
2 Tbsp Pure vanilla extract
1/4 cup Cocoa
Double batch of Swiss meringue buttercream recipe
1 package Oreo cookies
Preheat oven to 350°F (180°C). Liberally grease two 8″round cake pans with vegetable shortening, and/or spray with baking spray.
Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in water and eggs, beating just until smooth. Carefully add melted butter and vanilla to the batter, mixing on medium speed until smooth.
Divide batter evenly into two bowls. Add cocoa powder to one bowl, stirring until evenly distributed.
Divide batter among prepared cake pans, one flavor per pan. Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 45-60 minutes. Allow to cool 10-15 minutes before turning cakes out onto baking rack to cool fully. Ideally, allow to cool to room temperature, wrap tightly with plastic wrap. Allow cake to sit overnight.
Prepare Swiss meringue buttercream. Run about 1/3 of the Oreo cookies through a food processor until finely ground. Crush another 1/3 of the package by hand, yielding medium/large chunks of cookies. Add cookie powder to frosting, stirring until well combined. Add cookie chunks, to taste – as many as you’d like.
To assemble cake:
Remove plastic wrap from cake layers. Carefully slice the domed top off each round, leveling the surface of the cake. Carefully cut each cake in half, horizontally, for 4 thin rounds of cake in all.
Place one round of chocolate cake on cake plate, spread with buttercream. Top with a round of vanilla cake, spread with buttercream. Top with second round of chocolate cake. Spread with a final layer of buttercream, and top with remaining layer of cake. Frost sides and top of cake with remaining buttercream. Garnish with remaining cookies, if desired. Serve at room temperature.
Note: This cake gets VERY hard when chilled. Always serve cakes at room temperature! Cold cake is DRY cake.
|Interested in making wickedly delcious cakes? You’ll LOVE my second cookbook, Evil Cake Overlord! We’ve long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more! Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!
Feeling creative? Use our easy to follow recipe to make our yummy fondant. Forget everything you’ve heard about fondant – ours is made from marshmallows and powdered sugar, and is essentially candy – you can even flavor it! Order your copy here.