Ultimate Cookies and Cream Oreo Layer Cake

Ingredients

For the Dark Chocolate Cake Layers:

• 2 cups (250g) all-purpose flour
• 2 cups (400g) granulated sugar
• 3/4 cup (75g) unsweetened Dutch-process cocoa powder
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp fine sea salt
• 2 large eggs, room temperature
• 1 cup (240ml) buttermilk or whole milk, room temperature
• 1/2 cup (120ml) vegetable oil
• 2 tsp pure vanilla extract
• 1 cup (240ml) freshly brewed hot coffee or boiling water

For the Cookies & Cream Oreo Buttercream:

• 1 1/2 cups (340g) unsalted butter, softened to room temperature
• 4 cups (480g) powdered sugar, sifted
• 1 1/2 cups (about 15 cookies) finely crushed Oreo cookies (use a food processor for fine crumbs)
• 1/4 cup (60ml) heavy cream
• 1 tsp pure vanilla extract
• Pinch of salt

Instruction

For Decorating:

• 8–10 whole Oreo cookies
• Optional: 1/2 cup chocolate ganache (1/4 cup chocolate chips + 1/4 cup hot heavy cream)

1.Prepare Oven & Pans:350°F (175°C) oven setup.

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and lightly dust with cocoa powder.

2.Mix Dry Ingredients:

Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.

3.Combine Wet Ingredients:

Add the eggs, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes until smooth.

4.Bloom Cocoa with Hot Liquid:Batter will be thin — this ensures maximum moisture.

Reduce speed to low and slowly pour in the hot coffee or boiling water until fully incorporated.

5.Bake & Cool:30 to 35 minutes at 350°F (175°C).

Divide batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.

6.Whip Oreo Buttercream:Use finely pulse-ground Oreos so frosting pipes smoothly.

Beat softened butter for 2 minutes until smooth. Slowly add powdered sugar, heavy cream, vanilla, and salt, then beat on high speed for 3 minutes until light and fluffy. Gently fold in the finely crushed Oreo crumbs.

7.Assemble & Decorate:

Place the first cake layer on a plate and spread a thick layer of Oreo buttercream on top. Place the second layer on top, then frost the outside completely. Pipe swirls of frosting around the top border and crown each swirl with a whole Oreo cookie.