Cookies and Cream Cake

I have a book of beautifully decorated cakes tucked away on my kitchen counter. Diana loves pulling it out and flipping through the pages. She looks at all the brightly colored photos saying, "Oh mom let's make this one for Christmas" pointing at a candy cane cake or whispering, "Allan would love this one mommy." looking at a fantastic lemon cake. I ask her, "but which one do you want for your birthday"? She continues to thoughtfully turn the pages and stopes at a mint Oreo cake. It's three layers with intricate piping and cookies placed at the top. As much as I love to bake, I'm not very talented when it comes to piping or cake decorating in general. I usually end up with something rustic, big swoops of butter cream topped with themed sprinkles is my specialty. Looking at her big eyes and sweet face I say, "Well let's give it a try".

Diana and I made this cake together, and although it didn't turn out as beautiful as the picture it was still delicious. Filled with the memory of the two of us in the kitchen adding ingredients to the bowl, sharing a giggling between sneaking tastes of the batter and nibling on too many cookies. These are the sweet memories I hope she remembers long after her 6th birthday.

Ingredients:

For the Cake:

240g (2 cups) all-purpose flour

200g (1 cup) granulated sugar

¼ teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon kosher salt

170g (3/4 cup) unsalted butter, room temp (170g)

3 large eggs

1 teaspoon vanilla extract

120g (½ cup) Greek yogurt, room temperature

120ml (½ cup) whole milk, room temperature

120g (1 cup) chopped Oreos, I used Trader Joe's

For the Buttercream:

340g (1½ cups) unsalted butter room temperature

600g (5 cups) powder sugar

165g (1⅓ cups) crushed Oreos

60ml (¼ cup) heavy cream

Pinch of salt

For the Ganache:

180g (1 cup) semisweet chocolate chips

110g (1/2 cup) heave cream

For the Cookis and Cream Cake:

Pre-heat the oven to 350 degrees F and line two 9' cake pans with parchment paper.

In a stand mixer, beat the butter and sugar together until light and fluffy. Add the eggs one at a time mixing in-between. Next, add the flour, salt, baking powder and baking soda and mix until just combined. Do not over mix. Add the milk, yogurt and vanilla and mix. Lastly fold in the cookies.

Plop the cake batter into the cake pans. You can weigh them to get them as even as possible. Bake for 25 to 30 minutes or until the centers are springy to the touch. Let the cakes cool completely in the pans, then remove them.

For the Buttercream:

Beat the butter on medium speed using a hand mixer or stand mixer fitted with the paddle attachment, until light and fluffy, about 2 minutes. With the mixer on low speed, gradually add the powder sugar and cream. Continue mixing until light and fluffy. Lastly add the crushed cookies.

For the Ganache:

Melt chocolate and cream together in a small saucepan over low heat, whisking well, until smooth and combined. Set aside to cool.

To Assemble:

Put a dollop of cookie butter cream on top of the cake stand to help keep the cake in place. Add the first cake layer and spread a generous amount of the cookie buttercream on top. Top with another cake layer then coat all over the outside of the cake with the buttercream.

Now add the cooled ganache on top and spread it over the top and sides. Enjoy this cookies and cream cake after the candles are blown out!

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This cookies and cream cake with chocolate ganache was fun to make I sure hope you give it a try sometime this summer! If you want to stay in the loop and never miss another blog post subscribe to my email list today!

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