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Irresistible Cookies and Cream Cake with Oreo Buttercream Frosting

A rich dark chocolate layer cake filled and frosted with Oreo cream cheese buttercream, finished with a chocolate ganache drip and whole Oreo cookie decorations.
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Prep Time 45 minutes
Cook Time 35 minutes
Cooling & Assembly time 1 hour 15 minutes
Total Time 2 hours 35 minutes
Servings: 14 slices/people
Calories: 680
Ingredients Equipment Method

Ingredients
  

Cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup Dutch-processed cocoa powder (sifted)
2 tsp baking soda
1 tsp baking powder
1 tsp fine sea salt
2 large eggs
1 cup buttermilk
1 cup hot brewed coffee
1/2 cup vegetable oil
2 tsp vanilla extract
1 tbsp white vinegar
Buttercream:
1 cup unsalted butter
4 oz cream cheese
5 cups powdered sugar
3 to 4 tbsp heavy cream
2 tsp vanilla
1/4 tsp salt
16 Oreos (crushed)
Ganache:
3/4 cup heavy cream
6 oz dark chocolate chips
1 tbsp unsalted butter
Decoration:
8 to 10 whole Oreos
roughly crushed Oreo pieces
extra Oreo crumbs for the base

Equipment

  • 3 8-inch round cake pans
  • 1 Stand mixer or electric hand mixer
  • 2  large mixing bowls
  • 1  fine-mesh sieve or sifter
  • 1 rubber spatula
  • 1 offset spatula
  • 1 Wire cooling racks
  • 1 Squeeze bottle or spoon for ganache drip
  • 3 parchment paper
  • 1 Food processor or zip-lock bag and rolling pin for crushing Oreos

Method
 

Preheat oven to 350 degrees F. Grease and line three 8-inch round cake pans with parchment.
    Sift and whisk all dry cake ingredients together in a large bowl.
      Whisk all wet ingredients including hot coffee in a separate bowl.
        Pour wet into dry and whisk gently until just combined. Batter will be thin.
          Divide batter evenly among pans. Bake 32 to 36 minutes until a toothpick comes out with moist crumbs.
            Cool in pans 20 minutes, turn out onto racks, and cool completely.
              Beat butter and cream cheese until smooth. Add powdered sugar, vanilla, salt, and cream. Fold in crushed Oreos.
                Level cake layers. Stack with buttercream between each layer. Apply crumb coat and refrigerate 30 minutes.
                  Apply final frosting coat. Make ganache and drip around the chilled top edge.
                    Decorate with whole Oreos, crushed crumbs, and remaining ganache over the top. Refrigerate before slicing.