Cookies n Creme Layer Cake

My friend said to caption this “for the child”. We agreed to anonymize it :p

This is for a good friend and teammate for medical school, and one of the most genuine, kind thoughtful people I know, who’s always takes the extra step to watch out for his friends and family. Super hard working as well with his attitude towards work, yet still fun and always making sure our friend group keeps in touch with group hangouts and fun times.

I was inspired to make something that reminds me of the childhood Haagen Daz cookies and crème! Hence oreo based black chocolate sponge cake, filled with light vanilla buttercream with oreo chunks. I personally like a higher frosting: cake ratio for this one to emphasize the oreo cookies and crème layer – to me a 3:2 cake:frosting ratio was good!

Cookies n Creme Layer Cake
Makes 1 3 layer, 7 inch cake
Black Magic Chocolate Cake adapted from Hershey’s Kitchen

1-3/4 (224g) cups all-purpose flour
3/4 cup Hershey’s Cocoa
1 1/3 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 cup buttermilk
1 cup strong black coffee
2 eggs
1 teaspoon salt
1/2 cup vegetable oil
1 teaspoon vanilla extract

Oreo Cream Cheese Frosting from the Scran Line

500g Philadelphia cream cheese
500g softened/room temp, good quality unsalted butter
700g softened icing sugar (sifted)
2 tsp vanilla extract
1 1/2 cups milk powder (skim or full fat)
1 pack of oreos, crushed
White chocolate to decorate

To make chocolate cake

Heat oven to 350°F. Grease and flour three 7-inch round baking pans

Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pan

Bake 30-40 minutes until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen cake from side of pan and remove from pans to wire racks. Cool completely

To make Oreo cream cheese frosting

Place cream cheese into the bowl of a stand mixer. Using the paddle attachment mix it on low to begin with to help break the cheese up a little. Once it looks like its starting to smooth out, stop mixing, and scrape down the bowl with a spatula. (It’s important to scrape down your bowl each time you add another ingredient.) Add your softened butter and mix on high speed until it’s completely smooth.

Next add your sifted icing sugar, milk powder and vanilla extract and mix on low to begin with, then once it’s mixed in put it up on high speed again until it gets fluffy and turns a pale white colour. Mix in the oreos

Important tip from Scran Line: “Always mix on high speed! if you mix on low speed the frosting will begin to melt. Especially on hot days. The only time you don’t mix on high speed is when you’ve added the milk powder and icing sugar. Once that’s mixed in enough into the butter and cream cheese mixture and you feel it’s safe to turn up to high speed, do it”

To assemble

Stack each layer with oreo cream cheese. Decorate with white chocolate shards

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