Somethings are plain and simple, better together than apart. Chocolate and Peanut Butter. Apple and Cinnamon. Rum and Raisin. Raspberry and Vanilla. Dark Chocolate and Peppermint. Nutella and…oh anything. Cookies and Cream…the list could go on. Though, it’s the latter that’s my favourite flavour combination.
I’ve always had a deep love for anything cookies and cream. Oreo’s in particular are my guilty pleasure. They will forever be known as my favourite cookie and the after school treat of my childhood. Twist, lick, dunk and repeat…is the motto of my youth.
As an adult, you quickly learn to avoid the things that make you lose all self-control… and Oreo’s are “it” for me. Usually, I am able to resist their sweet temptation and allure but I saw them in the store the other day and they nostalgically reminded me of my ever-present (but sometimes forgotten) love for the infamous cookie.
I became reduced back into my old sweet temptation. The cookies practically begged to be taken home… and made into something extra special. So, I baked them into a cake – worthy of celebration. Because it’s now winter-mid break! Plenty of reason to celebrate with a decadent cake.
This Cookies and Cream Crumb Cake is where the classic Oreo Sandwich Cookie meets Cake. The cake is comprised of three layers- two fluffy vanilla bean layers and one dark chocolate layer. Small pieces of Oreo cookies are mixed into the vanilla cake batters and also folded into the fluffy cream cheese frosting – giving the cake both a unique texture and decadent flavour. The cake is then finally smothered in a thick layer of frosting and heavily studded with a thick layer of Oreo crumbs.
This is a celebratory cake to be shared. And it is rich enough that a small slice will suffice any sweet craving. I loved watching the facial expressions of my friends and family when they took their first bites of this cake. In every case, there was a resounding pause then moment for reflection. The chewing stopped. Eyes widened then brightened. No words were uttered; none were needed…the euphoric expressions conveyed all.
This is the type of post that makes it incredibly hard to edit, as I begin to crave a slice of this decadent cake all over again. Cookies and Cream Crumb Cake is incredibly moist, fluffy and rich. It perfectly balances the Cookies and Cream combination and tastes just as good as it looks. Believe me. It’s a fun, sweet cake that begs to be accompanied by a glass of milk and shared amongst loved ones. Heaven.
- 4 ½ oz. / 125 g unsalted butter, at room temperature
- 9 oz. / 250 g caster (superfine) sugar
- 1 egg and 3 egg whites, lightly beaten together
- 8 oz. / 225 g plain flour
- 2 ½ tsp. baking powder
- ½ tsp. sea salt
- 6 fl. oz. / 180 ml whole milk
- 1 tsp. vanilla extract
- 15 Oreo cookies, lightly crushed
- 1.1 oz. / 30 g unsalted butter
- 3 oz. / 85 g plain flour
- 1.1 oz. / 30 g dutch processed cocoa powder
- ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. sea salt
- 3.6 oz. / 100 g caster (superfine) sugar
- 1 egg
- ½ tsp. vanilla extract
- 3 fl. oz. / 90 ml whole milk
- 2 fl. oz. / 60 ml boiling water
- 10 ½ oz. / 300 g cream cheese
- 3.5 oz. / 100 g icing (confectioners’) sugar, sifted
- 10.1 fl. oz. / 300 ml heavy whipping cream
- 10 Oreo cookies, lightly crushed
- 18 Oreo cookies, blitzed together in a blender or food processor to form a fine crumb
- Pre-heat the oven to 330 F / 170 C. Grease and line 2 x 6 inch / 15 cm cake tins then set them aside.
- Using a stand mixer or electric hand mixer, beat together the butter and sugar until very light and fluffy, roughly 5 minutes. Add the eggs to the mixture a little at a time until they are well incorporated.
- In a medium bowl, sift together the flour, baking powder and salt. Add a third of the flour mixture to the butter mixture and beat until just combined. Add in half of the milk and the vanilla extract, followed by a third of the flour mixture. Continue to beat until combined. Add in the last of the milk followed by the remaining flour, beating until just combined then gently fold in the crushed Oreo cookies.
- Divide the mixture evenly between the prepared cake tins. Bake in the oven for 40-50 minutes, or until a skewer inserted into the center of each cake comes out clean. Allow the cakes to cool for 10 minutes in their tins, before turning them out onto a wire rack to cool completely. Once cool, level any domed tops.
- Pre-heat the oven to 350 F / 180 C. Grease and line a 6 inch / 15 cm cake tin and set it aside.
- In a small saucepan set over medium to low heat melt down the butter. Once melted, set it aside to let cool.
- In a small bowl, sift together the flour, cocoa, baking powder, soda and salt. Add the sugar, egg, vanilla, milk, melted butter and boiling water and beat with a wooden spoon to combine until uniformly smooth.
- Pour the batter into the prepared cake tin and bake for 30 minutes, or until a skewer inserted into the center comes out with moist crumbs. Allow the cakes to cool for 10 minutes in its tin, before turning out onto a wire rack to cool completely. Once cool, level any domed tops.
- Mix the cream cheese and icing sugar together in a medium sized bowl. In a separate bowl, whip the cream until it reaches firm peaks. Gently, fold the whipped cream into the cream cheese mixture until smooth and combined. Divide the frosting into two separate bowls, one with one third the other with two thirds. Gently fold in the crushed Oreo cookies to the bowl with one third of the frosting; this will be used to fill the cake. You can chill the frosting bowls while you continue to work.
- Place a cookies-and-cream vanilla cake layer on a cake plate or stand, bottom side facing up. Spread half of the cookie frosting over its top. Sandwich with the chocolate cake layer, and spread the rest of the cookie frosting over its top. Add the final cookies-and-cream vanilla cake layer, bottom side facing up.
- Evenly spread the remaining two-thirds of the frosting (the bowl without the cookies) over the entire cake. Gently using your palms cover the top and the sides of the cake with the cookie crumbs. When you are satisfied with the finish, carefully press all around the cake for a smooth finish. Chill the cake for 30 minutes before setting out to serve.