Happy Birthday with Cookies and Cream

I love to bake. Give me any excuse to turn on that Kitchen Aid, pre-heat the oven, and get flour all over me. I love the sweet smell and how warm the kitchen and the house feel when there is something amazing baking in the oven. So, when it was my best friend’s birthday, and she was coming over with her kids for a birthday dinner, this was the perfect opportunity to try out a Cookies and Cream cake that I was hoping would make everyone happy. The kids were excited that the cake had oreos on it… They kept stealing crumbs from the cake before we could actually serve it. The chocolate cake is not too rich or sweet, and doesn’t take away from the orea cream filling and light frosting. I will definitely be making this cake again!

Cookies and Cream Cake

For the Cake:
1¾ cup flour
⅔ cup Dutch process cocoa powder
1½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup butter
1½ cups granulated sugar
1 teaspoon vanilla
3 large eggs, room temperature
1¼ cups buttermilk

For the Filling:
4 ounces cream cheese, softened
½ cup butter, softened
1 box (16 oz) confectioners sugar
3 to 4 tablespoons milk

For the Frosting:

1½ cups heavy cream
¼ cup granulated sugar
1 teaspoon vanilla extract
Garnish:
Crushed Oreo cookies
Pre-heat the oven to 350 degrees. Coat two 8 inch round cake pans with nonstick spray and dust with flour. Shake out excess flour and set aside.In medium bowl, mix flour, cocoa powder, baking powder, baking soda, and salt until well-combined. Set aside. In a large bowl, with mixer on medium speed, beat butter, sugar, and vanilla 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 until it is combined.

Divide batter evenly between prepared pans. Bake for about 36 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans on wire rack for about 10 minutes. Turn cakes out onto racks, and cool completely.
In a large bowl, beat cream cheese and butter until smooth. Gradually add confectioners sugar then milk. Beat for 2 minutes or until light and fluffy. Spread cream cheese filling on top of one cake layer. Carefully place 2nd cake layer on top of filling, and refrigerate for 20 minutes, or until set.
In a large bowl, with mixer on high speed, beat together the heavy cream, the granulated sugar, and the vanilla until soft peaks form. Generously spread whipped cream all over cake. Place your crushed or chopped cookies on top of the cake. Store in refrigerator until ready to serve.

Приятного аппетита!

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