Cookies ‘n Cream Oreo Cake Recipe


This Cookies 'n Cream Oreo Cake is FULL of chocolate and Oreo flavor. Dark Chocolate Cake filled with marshmallow buttercream and tons of Oreos!

INGREDIENTS:

FOR THE CAKE:
3 cups all purpose flour
2 cups granulated sugar
1/2 cup unsweetened DARK cocoa powder (I used Hershey’s Special Dark)
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups hot water
1/2 cup hot coffee (see note)
3/4 cup vegetable oil
2 tablespoons white vinegar
1 tablespoon vanilla extract

FOR THE FROSTING:
1/2 cup unsalted butter
1/2 cup vegetable shortening
1 jar (7 ounces) marshmallow cream/fluff
3 cups powdered sugar
1 teaspoon salt
1 tablespoon vanilla extract
1-2 tablespoons heavy whipping cream
10 Oreos, crushed

NOTES:
You can also make this as cupcakes (makes about 30) or a 9x13 cake.
If you don't want to use coffee, you can omit it and up the water to 2 cups instead. You can also use 2 cups of water and 1 teaspoon of instant coffee if you don't have coffee prepared.

DIRECTIONS:

MAKE THE CAKE:

  1. Preheat oven to 350°F. Butter and flour two 8” or 9” round cake pans. (I also like to line the bottom with parchment paper for easy removal.)
  2. Whisk flour, sugar, cocoa, baking soda, and salt in a large bowl. Set aside.
  3. Whisk hot water, coffee, oil, vinegar, and extract in a large measuring cup or bowl. Slowly stir the wet ingredients into the dry, stirring or whisking until smooth.
  4. Visit Cookies ‘n Cream Oreo Cake @ crazyforcrust.com for full directions.

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