Oreos and Cream Cake
Recipe from Recipes
Yield: 12 servings
Ingredients:
Cake:
- 1 3/4 cups all-purpose flour
- 2/3 cup Dutch-process cocoa powder
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (1-1/2 sticks) unsalted butter, softened
- 1-1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- 1-1/4 cups buttermilk
Filling:
- 4 oucnes cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 box (16 ounces) confectioner's sugar
- 3 to 4 tablespoons milk
Frosting:
- 1-1/2 cups heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 cups crushed Oreos
Directions:
- Heat oven to 350 degrees F.
- Coat two 8-inch round cake pans with nonstick cooking spray and dust with flour.
Cake:
- In a medium-size bowl, mix flour, cocoa powder, baking soda, baking powder and salt together until well blended; set aside.
- In a large bowl, with mixer on medium speed, beat butter, sugar and vanilla for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition.
- On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute.
- Divide batter evenly between prepared pans. Bake at 350° F for about 36 minutes or until toothpick inserted in centers comes out clean.
- Cool cakes in pans on wire racks for 10 minutes.
- Turn cakes out onto racks; let cool completely.
Filling
- In a large bowl, with mixer on medium speed, beat cream cheese and butter until smooth.
- Gradually add confectioners' sugar, then milk.
- Beat for 2 minutes or until light and fluffy.
- When layers have cooled, trim off any crowned cake from the tops and discard.
- Cut each layer in half horizontally with a serrated knife. Place one cut layer on a cake stand and top with one-third of filling; spread evenly over top.
- Repeat with 2 more cake layers.
- Place last layer on top, cut side down.
- Refrigerate for 20 minutes or until filling is set.
Frosting:
- In a large bowl, with mixer on high, beat heavy cream, sugar and vanilla until soft peaks form. Generously spread whipped cream all over cake, using the back of a spoon to make swirls and peaks on top. Place chopped cookies in a large bowl and carefully hold cake stand over bowl. With cupped hands, gently press cookie crumbs onto the sides of the cake to cover.
- Brush excess crumbs off stand before serving.