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The Dream-Worthy Cookies 'n Cream Cake Masterpiece
My family kept begging me until I whipped up this amazing Oreo Cake that triggers sweet childhood nostalgia with every taste. These chocolate-dark layers hugged by airy marshmallow buttercream remind you of eating a massive Oreo cookie. The bonus? I tweaked this recipe to skip eggs and dairy so all your guests can dig into this cloudlike sweet treat.
A Decadent Chocolate Haven
Guests never guess this cake lacks eggs and dairy when they try it. The intense dark chocolate layers pack such richness while the pillowy marshmallow buttercream mimics an actual Oreo filling's taste. There's a good reason this dessert tops everyone's birthday wish list now.
Magic Cookie Essentials You'll Need
- Baking Soda and Vinegar: These work as my hidden helpers that make the cake rise perfectly without using eggs or milk products.
- Oreos: Grab extra for the mix, topping, and munching while you're baking.
- Cocoa Powder: I can't recommend Hershey's Special Dark enough for authentic Oreo flavor, though standard cocoa works fine with a slightly different taste.
- Coffee: This makes chocolate flavors pop but don't worry, water works great too if you prefer.
- Marshmallow Buttercream: This fluffy frosting captures that iconic Oreo middle we all crave.
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Building Your Cookie Creation
- Whip Up the Frosting
- While waiting, mix butter, powdered sugar and marshmallow cream into fluffy clouds of sweetness. Add some crushed Oreos to create that cookies and cream magic touch.
- Build Your Creation
- Stack your cooled cakes with thick layers of frosting between them. Top it all off with a generous sprinkle of crushed Oreos.
- Start Your Layers
- Warm up your oven and prep your pans. Combine wet and dry ingredients in separate bowls before mixing them together, then add baking soda and vinegar for that perfect rise. Throw in coffee if you want deeper flavor notes.
- Bake to Perfection
- Pour your batter into prepared pans and bake until done. Let them cool completely, don't try to rush this part.
Frequently Asked Questions
- → What's the reason for adding coffee to the batter?
Coffee boosts the chocolate flavor without making it taste like coffee. Swap it with hot water if you'd rather not use coffee.
- → Can the cake layers be made ahead of time?
Absolutely. Bake them early and freeze. Frost the same day you’re serving for maximum freshness.
- → Why do the cakes curve on top when baking?
The smaller 8-inch pans tend to cause doming. Just trim the tops flat with a knife before frosting.
- → Which cocoa powder works best for this cake?
Hershey's Special Dark adds that Oreo-like flavor, but Dutch process or black cocoa work great too.
- → How should I keep the cake fresh?
Refrigerate it loosely covered. Bring slices to room temp before enjoying for the best flavor.