I don’t know if there’s a rule about using the word Oreo in a cake title without permission, especially if there are no Oreos to be found in the cake. To be safe, we called this one “cookies and cream”, but the absolutely best (and strangest!) thing about
today’s cake is that it tastes a lot like the cream filled chocolate cookie.
|Photo by Taylor Fowler|
This recipe is another from my daughter, Tate, whose baking skills really are very impressive. She made this for a dinner party last weekend, and it was a hit. Because she and I agree that there is no better cake recipe than the chocolate one she introduced on Day 99 (“Decadent Chocolate Cake”), she recycled that recipe for this cake*. The icing is another story. She searched the Internet for a buttercream that sounded interesting and happened upon several recipes that she merged to make her own. This takes lots of whipping, so you’ll definitely want an electric mixer. Finally, once cooled and iced, she shaved chocolate for the top, but you could actually crumble Oreos just before serving, or sprinkle it with your own flavor preferences.
2 cups flour
2 cups sugar
¾ cup Hershey’s Special Dark Cocoa powder
2 tsp. baking soda
1 tsp. salt
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1½ tsp. vanilla
1 cup boiling water
1. Prepare two 8-inch cake pans with parchment paper circles in the bottom, and grease the sides.
2. Add all dry ingredients to a large bowl and whisk together.
3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
4. Add vanilla to boiling water and add to mixture. Mix well.
5. Pour into two 8-inch cakes pans, about halfway up the pans, and bake at 300 degrees for about 30 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
3 sticks salted butter, at room temperature
4½ cups powdered sugar
1½ tsp. Vanilla extract
4 tbs. heavy cream
Whip butter for 7-8 minutes with an electric mixer. Scrape down sides occasionally. Butter should change color from a rich yellow to a very pale yellow to white.
Add half of the sugar and incorporate. Add vanilla, one tablespoon of heavy cream, and remaining sugar, beating until completely incorporated.
Add rest of heavy cream, beating on low for 4-5 minutes, until frosting is fluffy and air-filled. If frosting looks too hard, add an additional tablespoon (or two) of heavy cream.
The icing should be very spreadable and smooth, but not too soft.
Once cakes are cooled, frost and decorate. Store in refrigerator until 30-40 minutes before serving, then rest at room temperature before slicing to maximize moistness. The cake can be stored in the refrigerator until service if you prefer a colder cake.
*Original cake recipe can be found at this link: