Cookies and Cream Layer Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the chocolate cake:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">80g unsweetened cocoa powder</li><li class="ingredients-single-item">2 tsp baking soda</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">250ml buttermilk (or 250ml milk mixed with 1 tbsp lemon juice)</li><li class="ingredients-single-item">125ml vegetable oil</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">250ml hot water</li><li class="ingredients-single-item">For the Oreo buttercream:</li><li class="ingredients-single-item">350g unsalted butter, softened</li><li class="ingredients-single-item">700g powdered sugar</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">3-4 tbsp heavy cream</li><li class="ingredients-single-item">300g Oreo cookies (about 26-30 cookies), divided</li><li class="ingredients-single-item">¼ tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Three 20cm (8-inch) round cake pans</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable (optional but helpful)</li><li class="equipment-single-item">Cake board or serving plate</li><li class="equipment-single-item">Food processor or plastic bag for crushing cookies</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Grease three 20cm (8-inch) round cake pans and line the bottoms with parchment paper. This prevents sticking and ensures your layers release cleanly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the chocolate cake, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl until well combined. This thorough mixing ensures even distribution of leavening agents for a uniform rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, beat the eggs, then add buttermilk, vegetable oil, and vanilla extract. Whisk until smooth. The acidity in buttermilk activates the baking soda, creating a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Be careful not to overmix, which can develop gluten and make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully add hot water to the batter and mix on low speed until incorporated. The batter will be quite thin – this is normal! Hot water blooms the cocoa powder, intensifying the chocolate flavor and creating an incredibly moist texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the batter evenly between the three prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The cakes should spring back lightly when touched.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the cakes to cool in the pans for 10 minutes before inverting onto wire racks to cool completely. For best results, wrap each layer in plastic wrap while still slightly warm and refrigerate for 1-2 hours. Chilling firms the cake, making it easier to frost without crumbs.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the buttercream, set aside 6 Oreo cookies for decoration. Place the remaining cookies in a food processor and pulse until finely crushed, with some small chunks remaining for texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>In a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for 5 minutes until pale and fluffy. Scrape down the bowl frequently. This extended beating incorporates air for a lighter frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Gradually add powdered sugar, 175g at a time, beating well after each addition and scraping down the bowl as needed. Add vanilla extract, salt, and 3 tablespoons of heavy cream. Beat for another 3-4 minutes until silky smooth. If frosting seems too stiff, add the final tablespoon of cream.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Reserve about one-third of the buttercream for the outer frosting. Fold three-quarters of the crushed Oreos into the remaining frosting until evenly distributed.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>To assemble, place the first cake layer on your serving plate or cake board. Spread half of the Oreo buttercream evenly on top. The flat side of an offset spatula helps create an even layer.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Place the second cake layer on top and repeat with the remaining Oreo buttercream. Top with the final cake layer, bottom side up for a perfectly flat top surface.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Apply a thin crumb coat of the reserved plain buttercream over the entire cake and refrigerate for 20 minutes. This seals in crumbs for a cleaner final layer.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Frost the cake with the remaining buttercream, creating smooth sides and top. Press the remaining crushed Oreos onto the bottom third of the cake and sprinkle some on top. Garnish with the reserved whole Oreo cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>For the cleanest slices, refrigerate the cake for at least 1 hour before serving. Let it sit at room temperature for 15-20 minutes before cutting. Use a sharp knife dipped in hot water and wiped clean between cuts for pristine slices that showcase your beautiful layers.</li></ol>