The Best Ever Cookies and Cream Cake with Oreo Buttercream

cakebycourtney.com

Eva Hawes

subheading: FOR THE CAKE:

2 cups (240 g) all-purpose flour

1 ¾ cups (350 g) granulated sugar

¾ cup (88.5 g) good quality dark cocoa powder

2 teaspoons (8g) baking soda

¾ teaspoon (3 g) baking powder

1 teaspoon (6 g) salt

1 cup (240 g) buttermilk, room temperature

½ cup (109 g) vegetable oil

3 large eggs, room temperature

1 cup (236.6 g) hot water

1 teaspoon (4.2 g) vanilla extract

subheading: FOR THE FILLING:

¾ cup (173.25 g) heavy whipping cream

6 ounces cream cheese, softened

2 cups (250 g) powdered sugar, measured and then sifted

8 Oreo cookies, broken into chunks

subheading: FOR THE BUTTERCREAM:

6 Oreo cookies, pulverized into fine crumbs

2 cups (452 g) unsalted butter, slightly cold

6 cups (750 g) powdered sugar, measured and then sifted

3 tablespoons (43.3 g) heavy whipping cream

note: his buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.

subheading: FOR THE DRIP:

1 cup (150 g) semi sweet or dark chocolate chips

¾ cup to 1 cup (173 to 231 g) heavy whipping cream

black food gel optional

Directions at cakebycourtney.com

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