Sunday, May 29, 2011

Cookies And Cream Cake

Because we're friends, I want to tell you about how frustrating the weekend has been leading up to the making of this delicious cake, but I've learned that somethings are best left unsaid... or I suppose un-typed? Either way, I'm not going to bore you with the nitty-gritty details, because I like you, and I want you to keep coming back.
One thing though... remember that camping trip my boyfriend and I planned to take this weekend? Well this is what we woke up to Saturday morning:

Usually, we can see multiple islands from this window... So yeah, camping was a no-go. Wish us luck for next week!
Now to this cake. This Oh-My-Goodness-Secretly-Eat-Two-Slices Cake. Until now, I'd never posted about making an honest to goodness cake. Cupcakes, yes, but never a full cake. To be honest, I don't make cake very often. Even for birthdays I generally make cupcakes. They're just cuter and easier to transport. But even if you're like me and you don't make cakes often, you can still make this cake. Scratch that, SHOULD make this cake.

This cake is a vanilla marble cake (marbled, of course, with rich milk chocolate), with oreo butter cream icing. Yum. Moist, decadent, so delicious. Perfect for any birthday, or as an end to a very frustrating weekend. Seriously, I'm pretty sure that something magical happens when you mix butter and sugar. All your worries melt away in each fluffy, sweet bite.

For the cake:
-3 cups sifted All-Purpose flour
-1 tbsp baking powder
-3/4 tsp salt
-1 cup milk, room temp
-2 tsp vanilla
-1 1/2 sticks butter, softened
-2 cups granulated sugar
-4oz chocolate, melted and cooled

Preheat oven to 350*F. Butter and line 2- 8" pans with parchment paper, then butter the paper and dust with flour.

In a bowl, mix the flour, baking powder and salt. In a cup, mix the milk and vanilla.
In a stand mixer fitted with the paddle attachment, beat the butter at medium speed until light and creamy. Add the sugar and beat until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down the sides of the bowl as needed. Beat in the dry ingredients in 3 batches, alternating with the milk.

Mix about a cup and a half of the finished batter into the melted chocolate. Scoop the remaining batter into the prepared pans. Divide the chocolate batter evenly between the two pans and swirl with a knife. Go ahead and make pretty designs at this stage if you feel like it.
Bake in lower third of your oven for about 30-35 minutes, or until springy. Let cool in pans for 15 minutes, then invert onto a rack and let cool completely, or if you're in a hurry to eat your cake (like I was) pop them into the freezer while you make the icing and clean up the kitchen.

For the icing:
-2 cans Duncan Hines vanilla icing, or an equal amount of your own vanilla butter cream icing.
-About 18 oreos

Turn the oreos into fine crumbs with a food processor, and little by little combine the icing and the crumbs.

To assemble:
Using a sharp serrated knife, cut the rounded tops off the cake and make the cakes as even as possible. Slather the first layer, cut side up, with the icing. Top it with the next layer, cut side down, then slather that with the icing, making sure to fill in the gap between the two layers and using a butter knife, evening it all out. I used the back of a small spoon to create the spiral design on the top of the cake. Decorate with extra oreo bits and half an oreo.

Now go ahead and stuff your face, I won't judge you.

And don't forget to follow!

Comment Questions:
1. How was your weekend?
2. I stress-bake. What do you do when you're stressed?

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  1. Look great! My boss is a big Oreo fan so she would love this. Thanks for sharing on A Well-Seasoned Life's Sweet Indulgences Sunday! Kim

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