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This decadent Oreo cake layered with coffee Oreo buttercream has become my go-to celebration dessert whenever chocolate cravings strike. The combination of tender vanilla cake studded with Oreo cookie pieces and wrapped in coffee-infused frosting creates an irresistible cookies and cream masterpiece that never fails to impress.
I first created this cake during a particularly stressful finals week in college when I needed both comfort food and caffeine. The combination of cookies and coffee in dessert form became my secret weapon for gatherings where I needed to wow a crowd without spending all day in the kitchen.
Ingredients
Step-by-Step Instructions
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My favorite part of this recipe is actually the frosting. The combination of bitter coffee notes with sweet vanilla buttercream and crunchy Oreo pieces creates a flavor that reminds me of coffee ice cream with cookies mixed in. I actually developed the idea from a dessert I used to make at boarding school where we would drizzle hot coffee over vanilla soft serve with crushed Oreos.
Storage Tips
If you want to prepare ahead you can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before assembling. The assembled cake also freezes beautifully for up to a month simply place unwrapped in the freezer until solid then wrap tightly.
Variations To Try
For special occasions consider adding food coloring to the frosting to match your event theme. The neutral Oreo flavor pairs well with any color scheme making this perfect for birthdays holidays or even gender reveal parties.
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Serving Suggestions
For coffee lovers serve alongside a shot of espresso or cappuccino to enhance the coffee notes in the frosting. If serving to children a cold glass of milk makes the perfect accompaniment balancing the sweetness while nodding to the classic cookies and milk combination.
Frequently Asked Questions
- → Can I make this cake without the coffee flavor?
Yes! You can substitute the coffee buttercream with vanilla, chocolate, or even cream cheese frosting for a different flavor profile while keeping the same cookies and cream essence.
- → How can I crush Oreos for the batter and frosting?
Remove the cream filling from the Oreos and place the cookies in a plastic bag. Use a rolling pin to crush them into small pieces.
- → What size cake pans should I use for this cake?
This recipe works for three 6-inch pans, two 8 or 9-inch pans, or even a 9 x 13-inch cake pan.
- → Can I make the cake ahead of time?
Yes, you can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature or in the refrigerator until ready to frost and assemble.
- → What is the best way to ensure a moist cake?
Using a mix of oil and butter in the batter, along with buttermilk, helps keep the cake tender and moist. Be sure to measure ingredients accurately and avoid overmixing the batter.
- → How do I get a strong coffee flavor in the frosting?
Use instant espresso powder and add it gradually to the buttercream, tasting as you go. Start with 2 tablespoons for a milder coffee flavor and increase to 3 for a stronger taste.
- → Can I use cake flour instead of all-purpose flour?
Yes, you can substitute cake flour for a finer crumb, but all-purpose flour works perfectly well for this recipe.