Instructions
- 1
Preheat your oven to 175°C (350°F). Grease and flour three 8-inch round cake pans, lining the bottoms with parchment paper.
- 2
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside.
- 3
In a large bowl, cream the softened butter until light and fluffy. Gradually beat in the eggs one at a time, then mix in the milk and vanilla extract until just combined.
- 4
Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Fold in the 150g of crushed Oreo cookies by hand until evenly distributed.
- 5
Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
- 6
While the cakes cool, prepare the frosting: In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the heavy cream and vanilla extract, beating until light and fluffy. Fold in the 200g of finely crushed Oreo cookies.
- 7
Once the cake layers are completely cool, level them with a serrated knife if necessary. Place one cake layer on your serving plate or cake stand. Spread about 1 cup of frosting evenly over the top. Repeat with the remaining cake layers. Apply a thin layer of frosting (crumb coat) all over the cake, then chill for 15-20 minutes.
- 8
Apply the remaining frosting to the top and sides of the cake, creating a smooth finish. Decorate the top and bottom edges with the roughly crushed Oreo cookies for garnish.
Baker's Tip
Ensure your butter and eggs are at room temperature for the best emulsion and a smooth cake batter, preventing curdling. For a clean cut, chill the assembled cake for at least 30 minutes before slicing with a hot, dry knife.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake layers up to two days in advance, wrap them tightly in plastic, and store at room temperature or freeze for longer. The assembled cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
How do I prevent my cake layers from sticking?
Always grease your cake pans thoroughly with butter or non-stick spray, then dust with flour. For extra insurance, line the bottom of the pans with parchment paper. Ensure your cakes are completely cool before attempting to remove them from the pans.
What's the best way to crush the Oreos?
For finely crushed Oreos for the frosting, a food processor works best. For the cake batter and garnish, placing them in a Ziploc bag and crushing with a rolling pin gives a nice mix of fine and slightly chunkier pieces, adding texture.
Can I use a different size cake pan?
This recipe is designed for three 8-inch pans. If using two 9-inch pans, reduce the baking time slightly and be aware the layers will be thicker. For smaller 6-inch pans, you might get four to five layers, requiring an adjustment in baking time and possibly reducing batter per pan.
About This Recipe
Indulge in this showstopping Cookies and Cream Layer Cake, featuring moist vanilla cake studded with crushed Oreos, layered with a luscious cookies and cream buttercream. A truly decadent dessert perfect for any celebration!
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