cookies & cream birthday cake
i must confess that i have always been and will always be a huge oreo fan! cookies & cream ice cream has always been my favorite and go-to flavor! a few days ago i saw a cookies & cream cupcake recipe from drool factor that looked heavenly! ever since i saw her pictures, i have been craving oreo cake! some of our friends are coming in town this weekend and some part will be spent celebrating tomas’s birthday that was a few weeks ago now. since i didn’t get to make him a cake on his bday, i figured i would make one now! this way there would be more people around to help us eat it as well 🙂
for the cake, i used my all-time favorite chocolate cake recipe. this was one of the main chocolate cakes we always made at my last job, but i’ve even found it on helman’s website i think – it’s an old recipe! the secret ingredient (yes i said helman’s) is mayo!! i know what you’re thinking… ew, gross!! i am not a huge mayo fan myself, although i have learned to appreciate homemade mayo, but oh my god this cake is fantastic! it is hands down the most moist chocolate cake i have ever had! it’s also a simple recipe to make, which makes it even more appealing.
for the icing, i used my personal buttercream recipe, that is honestly one of the lightest buttercreams i’ve ever tasted. it is the icing most requested by my family members on their birthdays! i left it plain for the inside layer, but then added crushed oreos into it for the outer part of the cake. i took a tip from drool factor and put large chunks of oreos on the bottom of the cake pan before i put in the batter. i would recommend putting down wax paper before doing this however – this cake is very moist and loves to stick to things.
makes a two layer cake
2 cups all purpose flour
3/4 cup cocoa powder (i recommend hershey’s in this recipe – i have tried fancier powders and it just doesn’t turn out the same)
1 1/2 t baking soda
1/4 t baking powder
1 1/3 cups water
1 2/3 cups sugar
1 t vanilla
1 cup mayo
8 oreos roughly crushed and divided between the two pans
8 oz butter, softened
4 oz shortening
1 lb powdered sugar
2 egg whites, lightly beaten
1 t vanilla
6 oreos finely crushed in a food processor (if there are any large chunks, they will impede the icing process)
preheat the oven to 350.
put all the dry ingredients into a bowl and mix together with a whisk until it is well incorporated and looks “soft”.
in the bowl of an electric mixer with the paddle attachment, mix the sugar, eggs and vanilla together at medium-high speed for 3 minutes. then add in the mayo and continue to mix until incorporated. turn the mixer down to a low setting and add in the dry mixture, alternating with the water. make sure you start and finish with the dry ingredients. divide the batter between the two cake pans that have your oreo crumbles in them already and cook for 30-35 minutes. when they are done, allow them to cool fully before icing.
while the cake is baking, prepare the icing. put the butter, sugar and vanilla into a clean mixing bowl with the paddle attachment. mix slowly at first, then faster once the sugar is mixed in well and can’t explode all over your kitchen. when the icing is nice and fluffy (about 2 minutes), GRADUALLY start adding in the egg whites. i say gradually so that the icing doesn’t break. after all the egg whites are in, let the mixer run for about 5 minutes so the icing gets nice and fluffy.
place one of the cakes oreo side down on a platter. put a layer of the plain buttercream on top of this cake, then place the second layer on top, also oreo side down. now add in your finely crumbled oreos into the icing mixer and mix until incorporated. ice the cake. i would suggest putting this in the fridge for about 20 minutes before cutting into it just to make that process a little easier.