Today is my birthday. And for my birthday, I decided to do something a little decadent: I made myself this ridiculous cake. I’m a big believer in treating yo self, and this cake allows you to do just that. Just between you and I, I’m eating a slice (for breakfast, because I do what I want) as I type this.
This recipe was found on The Collegiate Baker.
- 1 3/4 cups all purpose flour
- 2 cups granulated sugar
- 3/4 cups unsweetened cocoa powder
- 1 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup strong black coffee
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla
- 2 packages Oreo cookies
For the frosting –
- 1 cup butter, room temperature
- 1 8 oz. package cream cheese, room temperature
- 1 tsp vanilla
- 1-3 tbs milk
- 2 1/2 – 3 cups powdered sugar
- 1/4 cup plus 2 tbs oreo crumbs, divided
Start by making a strong pot of coffee. Or if you’re like me (a non-coffee drinker who lives near a deli), just purchase a small black coffee. Spray or line three 8 inch cake pans, set aside. Preheat the oven to 350 degrees F.
In a medium-sized bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In another medium-sized bowl, combine the sugar, eggs, buttermilk, oil, and vanilla. Mix until incorporated and smooth.
Pour yourself 1 cup of coffee. Add half of the coffee to the wet ingredients, along with half of the dry ingredients. Mix until combined. Add the remaining coffee and dry ingredients. Mix until combined again.
Open 1 package of Oreos and remove 2 rows of cookies. Using a sharp knife (or food processor), chop the cookies into approximately 4 pieces per cookie (Obviously this precision isn’t possible with a food processor. That’s okay). Stir these chopped Oreos into the cake batter.
Pour the cake batter into the three cake pans (equal amounts in each pan, obvi). Make sure that none of the Oreos are sticking up out of the batter. Bake for 20-25 minutes, or until you can insert a toothpick/knife into the center and it comes out cleanly. Let the cakes cool for a few minutes before setting them (pan and all) onto a wire rack to finish cooling completely.
To make the frosting, start by taking the remaining Oreos (Minus like 3. Save these for garnish!) from the first package and putting them in a food processor or blender. Let it rip. Make sure that the cookies are pretty much pulverized into crumbs. Measure out 1/4 cup of crumbs and set it aside.
In the bowl of a stand mixer, or a medium-sized bowl with a hand mixer, cream the butter and cream cheese until smooth and creamy.
Add the vanilla and one tablespoon of milk. Mix until incorporated.
Add the powdered sugar, one cup at a time. Make sure to start out on low speed, so the powdered sugar doesn’t go all over the place. It will. Trust me. Mix each cup of sugar until just combined, scraping the sides of the bowl between additions.
If you find that your frosting is too thin, you can add more sugar, 1/2 cup at a time. Alternately, if you find that it’s too thick, add more milk, 1 tablespoon at a time.
Once you’re happy with the consistency, add the Oreo crumbs and mix until they are evenly distributed throughout the frosting.
Now! To assemble this bad boy… If your layers have a dome on the top (i.e., are not flat on top), you should consider leveling the tops off with a serrated knife (I use a big bread knife). Once they are leveled off, feel free to snack on the scraps. It’s your prerogative as the one who has been busy in the kitchen preparing this edible masterpiece.
I like to flip two of the cakes over, so that their bottoms are now their tops. It just ensures a nice flat surface for spreading icing and stacking. Eyeballing it, slather ~1/3 of the icing onto the first cake. Spread it all over the top. Stack the second cake on top. Repeat the slathering of ~1/3 of the icing onto the top. Stack the third cake on top (with the actual top facing up) and spread the remaining ~1/3 of icing on. Garnish the top with a sprinkling of chopped Oreos (the ones you didn’t pulverize for the frosting).
Seriously, get your nom on. Now.