Can I make this cake ahead of time?

Yes, you can bake the cake layers up to two days in advance. Wrap the cooled layers tightly in plastic wrap and store them at room temperature or in the refrigerator. Assemble the cake with fresh buttercream on the day you plan to serve it for the best flavor and texture.

How do I store leftover cookies and cream cake?

Keep your cake in an airtight container or cover the sliced edges with extra plastic wrap to prevent them from drying out. Store it in the refrigerator for up to five days. For the best flavor, let individual slices sit on the counter for twenty minutes to take the chill off before serving.

Can I use homemade buttermilk instead of store-bought?

Store-bought buttermilk is much thicker and more acidic than homemade milk-and-vinegar substitutes. If you must use a homemade version, reduce the total amount to one and a quarter cups. Using the full amount of homemade buttermilk will make the cake batter too wet and thin.

Why did my cookie chunks sink to the bottom of the cake?

If your cookie pieces are chopped too large, they will naturally sink through the batter during baking. Make certain to chop them into small, manageable pieces as directed. Sifting your dry ingredients thoroughly also helps create a batter thick enough to support the cookie bits.

Can I freeze this cake?

You can freeze both the unfrosted cake layers and the fully assembled cake very successfully. Wrap individual layers tightly in double-layer plastic wrap and foil for up to three months. Thaw the layers overnight in the refrigerator before frosting or serving.

Can I use cake flour instead of all-purpose flour?

You can easily substitute the all-purpose flour and cornstarch with three hundred and twenty-five grams of high-quality cake flour. This swap will yield an even softer, more delicate crumb. Do not add the extra cornstarch if you choose to use cake flour.

Why is my buttercream too sweet?

If the frosting tastes overly sweet, add a tiny pinch of salt to balance the sugar. You can also mix in a splash of heavy cream to cut through the sweetness and improve the texture. Mixing the buttercream for a full ten minutes also helps whip in air, which naturally lightens the flavor.

Best Cookies And Cream Birthday Cake Anniversary Recipe

Description

This decadent birthday cake features moist, tender golden layers generously studded with chocolate sandwich cookie chunks. Finished with a velvety, cookie-infused buttercream, it is the perfect centerpiece for any celebratory gathering.

Ingredients

2 1/2 cups all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1/2 cup vegetable oil
1 3/4 cups granulated sugar
4 large eggs, room temperature
2 large egg whites, room temperature
1 cup buttermilk, room temperature
2 teaspoons vanilla extract
1 tablespoon white vinegar
14 chocolate sandwich cookies, roughly chopped
Cookies and cream buttercream frosting

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Instructions

Preheat your oven. Set your oven to 160°C (320°F) with the fan on, or 175°C (347°F) for standard ovens, and grease two eight-inch cake tins with parchment paper lining.
Chop the cookies. Roughly chop fourteen chocolate sandwich cookies into noticeable chunks and set them aside for the batter.
Sift dry ingredients. Sift the flour, cornstarch, baking soda, baking powder, and salt into a large bowl, whisking to ensure even distribution.
Cream fats and sugar. Beat the butter, vegetable oil, and sugar in a stand mixer on medium-high speed for two minutes until pale and fluffy.
Incorporate the eggs. Add the room-temperature eggs one at a time, mixing well after each addition to maintain a stable emulsion.
Add liquid aromatics. Add the vanilla extract, white vinegar, and half of the buttermilk, mixing on low speed until incorporated.
Fold by hand. Fold in half the dry ingredients, then the remaining buttermilk, and finally the rest of the dry ingredients using a silicone spatula.
Fold in cookies. Gently fold the chopped cookie pieces into the batter before dividing the mixture evenly between the prepared cake tins.
Bake the layers. Bake for thirty-three minutes or until a wooden tester inserted into the center comes out clean.
Assemble the cake. Once cooled, stack the layers with buttercream and cookie crumbles in between, then frost the exterior and decorate with whole cookies.

Notes

Ensure all dairy and egg components reach room temperature before mixing to prevent the batter from curdling.
Measure flour using a digital scale to avoid over-packing, which can lead to a dry crumb.
Use a fine-mesh sieve for dry ingredients to prevent clumps of leavening agents in the sponge.
Briefly warm the bowl over hot water if your buttercream becomes greasy to help the emulsion come together.
Cool your cakes completely in the pan for fifteen minutes before attempting to move them to a wire rack.

Prep Time: 15 mins
Cook Time: 33 mins
Category: Dessert
Method: Baking
Cuisine: American