Description
This exquisite farmhouse recipe delivers an incredibly tender and moist cookies and cream layer cake, perfect for any special occasion. The combination of butter, oil, and buttermilk ensures a soft crumb, while crushed Oreos are folded into the batter and mixed into the silky buttercream for maximum flavor and crunch.
Ingredients
- All-purpose flour
- Cornstarch
- Baking soda
- Baking powder
- Salt
- Unsalted butter, softened
- Vegetable oil
- Granulated sugar
- Large eggs
- Vanilla extract
- White vinegar
- Buttermilk
- Oreos, roughly chopped (for batter)
- Oreos, about 14 cookies (for frosting)
- Icing sugar
- Milk
Instructions
- Preheat your oven to 160°C (320°F) with the fan on. Grease two 8-inch cake tins with a bit of butter or homemade cake release. Sift the flour, cornstarch, baking soda, baking powder, and salt into a medium bowl, whisking them together until the mixture is uniform and light.
- In a large bowl, combine the room-temperature butter, vegetable oil, and granulated sugar. Use an electric mixer to cream these together for about two minutes. You are looking for a light, creamy texture that indicates the sugar has begun to dissolve and air is being incorporated.
- Add the large eggs one by one. Mix for about 10 to 15 seconds after each addition to ensure the batter stays stable.
- Whisk in the vanilla, white vinegar, and a half-cup of the buttermilk. Once combined, set the electric mixer aside.
- Add half of your dry ingredients to the wet mixture and gently fold with a spatula. Pour in the remaining buttermilk, fold again, and then finish with the rest of the dry ingredients. Finally, gently fold in the roughly chopped Oreos until just distributed.
- Divide the batter evenly between your prepared tins. Bake for 33 minutes or until a toothpick inserted into the center comes out clean. Let the cakes rest in their tins for 20 minutes before turning them out onto a wire rack to cool completely.
- Prepare the Oreo Buttercream: Pulse 14 Oreos in a food processor until they are fine crumbs. In a stand mixer, beat the butter, icing sugar, vanilla, and milk on low speed until combined, then increase to medium-high for 10 minutes. Fold in the cookie crumbs at the very end until the frosting is speckled and smooth.
- Assemble the Layers: Place the first cake layer on a stand and spread a generous layer of buttercream. Sprinkle extra crushed Oreos for crunch before topping with the second layer. Frost the top and sides, then decorate with swirls and whole cookies for a classic farmhouse look.
Notes
To ensure a beautiful presentation, use a warm, clean knife to slice the cake. Warming the knife slightly under hot running water and drying it between cuts helps the frosting stay smooth and prevents dragging crumbs across the layers. This cake pairs excellently with a cold glass of milk or a scoop of high-quality vanilla bean ice cream. If baking for a large event, this recipe doubles well, just ensure you have adequate oven space for multiple tins.
- Prep Time: 30 mins
- Cook Time: 33 mins
- Category: Dessert
- Method: Baking
- Cuisine: American