Description
A decadent 5-layer chocolate cake filled with a creamy, dreamy cookies and cream filling, perfect for any celebration.
Ingredients
Scale
- For the Chocolate Sponge Cake:
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- ¾ cup Unsweetened cocoa powder
- 2 teaspoons Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Buttermilk
- 1 cup Strong black coffee
- ½ cup Vegetable oil
- 2 teaspoons Vanilla extract
- For the Cookies and Cream Buttercream:
- 1 cup (2 sticks) Unsalted butter, softened
- 4 cups Powdered sugar
- ½ cup Heavy cream
- 2 teaspoons Vanilla extract
- 1 teaspoon Salt
- 2 cups Oreo cookies, crushed
- For Assembly:
- Crushed Oreos for decoration
- Whipped cream for piping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour five 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt for the chocolate sponge cake.
- In a separate bowl, whisk together the eggs, buttermilk, coffee, vegetable oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined and smooth.
- Divide the batter evenly among the five prepared cake pans.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs.
- While the cakes bake, prepare the cookies and cream filling. In a large bowl, beat the softened butter and cream cheese until light and fluffy, about 4 minutes.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the heavy cream, vanilla extract, and salt. Beat for an additional 2 minutes until smooth and creamy.
- Gently fold in the crushed Oreo cookies, ensuring some larger chunks remain for texture.
- Allow the cake layers to cool completely on wire racks.
- Once cooled, place the first cake layer on your serving plate. Spread about ½ cup of the cookies and cream buttercream evenly over the layer.
- Repeat the layering process with the remaining cake layers and frosting.
- Apply a thin crumb coat of frosting around the entire cake. Refrigerate for 30 minutes to set.
- Cover the cake with the remaining cookies and cream buttercream.
- Decorate the top with additional crushed Oreos and pipe whipped cream around the edges if desired.
Notes
- Ensure all ingredients for the buttercream are at room temperature for a smooth consistency.
- Blooming the cocoa powder in hot coffee intensifies the chocolate flavor.
- For even baking, use cake strips around the pans.
- Cool cake layers completely before frosting to prevent melting.
- The flavors of this cookies and cream filling cake meld and improve overnight.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 550 kcal
- Sugar: Approx. 60g
- Sodium: Approx. 300mg
- Fat: Approx. 30g
- Saturated Fat: Approx. 18g
- Unsaturated Fat: Approx. 12g
- Trans Fat: Approx. 0g
- Carbohydrates: Approx. 70g
- Fiber: Approx. 3g
- Protein: Approx. 6g
- Cholesterol: Approx. 80mg