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–+ servings

Cookie and Cream Pastry: A Delectable Delight

5 from 1 vote
Cookie and Cream Pastry: A Delectable Delight
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CourseCakes
CuisineAmerican
Prep Time30 minutes
Cook Time25 minutes
1 hour 30 minutes
Total Time2 hours 25 minutes
Servings8 peoples
Calories250kcal

Ingredients

Cake:

  • Cooking spray
  • 2 cups about 8 ½ ounces all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup Dutch-process cocoa such as Hershey's Special Dark
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup whole buttermilk
  • ½ cup tap water
  • 10 chocolate sandwich cookies such as Oreos, crushed

Buttercream:

  • 1 ½ cups granulated sugar
  • ½ cups tap water
  • 6 large egg whites
  • 2 cups 16 ounces unsalted butter, cubed and softened
  • 10 chocolate sandwich cookies such as Oreos, finely crushed, plus more for garnish
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt

Instructions

  • Prepare the pans:
    Preheat oven to 350°F. Lightly grease 3 (8-inch) round cake pans with cooking spray, and line with parchment rounds. Lightly grease parchment with cooking spray.
  • Make cake layers:
    Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in the bowl of a stand mixer fitted with a paddle attachment. Add oil, eggs, and vanilla; mix at medium speed until combined, about 2 minutes. Add buttermilk, and mix on low speed until combined, about 2 minutes. Add ½ cup water, and beat on medium-high speed until well incorporated, scraping down sides of bowl as needed. Add crushed cookies, and mix on low speed until evenly distributed, about 30 seconds. Divide batter among prepared pans. Bake in preheated oven until a toothpick inserted in the center comes out clean and edges of cakes begin to pull away from sides of pan, 23 to 25 minutes. Remove from oven, and cool in pans on a wire rack 10 minutes; remove from pans to wire rack, and cool completely, about 1 hour.
  • Start Buttercream:
    Combine sugar and ½ cup water in a medium saucepan over medium; bring to a boil, stirring occasionally. When mixture reaches a boil, stop stirring and continue to cook until a candy thermometer reads 240°F.
  • Finish Buttercream:
    Meanwhile, place egg whites in the bowl of stand mixer fitted with a whisk attachment; beat at medium speed just until soft peaks form, about 2 minutes. With mixer running on medium-high speed, slowly pour in sugar syrup in a thin stream. Continue beating on medium-high until the outside of the bowl is no longer warm to the touch and stiff glossy peaks form, 15 to 20 minutes. Reduce speed to medium, and add butter, one tablespoon at a time, until butter is incorporated and buttercream is light and fluffy. Add crushed cookies, vanilla, and salt; beat to combine.
  • Make crumb coat:
    Slice domes off of cake layers with a serrated knife, if needed, to make them level. Place one cake layer on the cake stand, and spread with about 1 cup of the buttercream. Place the second layer on top of the first, and press gently to set it in place. Repeat with another 1 cup buttercream and the third layer.
  • Finish frosting:
    Spread a thin layer of buttercream over top and sides of cake to ensure no errant crumbs ruin outer layer of frosting once you apply it. Place cake in refrigerator for 15 minutes to help the frosting firm up. Remove from refrigerator, and use remaining frosting to evenly coat top and sides of cake. Garnish with additional crushed cookie pieces, if desired.

Nutrition

Calories: 250kcal
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