Recipe For Cookies And Cream Cake Filling
This cookies & cream sheet cake combines a soft and buttery white cake with plenty of sweet Oreo cookies. The recipe begins as my white cake, but with a few updates to the batter to make room for the cream-filled cookie pieces. Top the cake with sturdy yet light whipped cream frosting, which is a combination of heavy cream, cream cheese, vanilla, and a bit of confectioners’ sugar. The frosting is lightly sweetened, so there’s plenty of room for more Oreos. This is a fun, simple, and manageable cake for a crowd of Oreo lovers!
This vanilla cake batter and this reverse-creamed vanilla sheet cake batter proved to be too heavy and thick for the Oreo cookie pieces—both cakes tasted pretty dense. My versatile white cake is my chameleon cake, proving successful when flavored, altered, or doctored up. It’s the starting point for burnt sugar cake, espresso cake, coconut cake, fresh berry cream cake, pineapple coconut cake, pistachio cake, and strawberry cake.
For this cookies and cream cake, I reduced the sugar since we’re adding Oreo cookies. The sweetness was perfect, but the cake tasted greasy and wet as a result of the slightly melted cream filling in the cookies. I removed 1 egg white and reduced the milk, then added a little sour cream since I removed milk. Removing some liquid made the batter thicker, which held onto and soaked in the cookie pieces a bit better.
The Best Ever Cookies And Cream Cake With Oreo Buttercream
This frosting recipe yields 4–5 cups and there’s only 3/4 cup of confectioners’ sugar in all of it. (Plus the Oreo cookie pieces!)
When it comes to cake or cupcake decor, I usually stick with buttercream or cream cheese frosting—and both are quite sweet. I wanted something different today, so I turned to my creamy, fluffy, thick whipped frosting. It’s made with cream cheese, but you can’t
The cream cheese. And when you fold in the chopped Oreo cookie pieces, the frosting itself tastes like the cookie’s cream filling! It would be delicious paired with chocolate cake or atop chocolate cupcakes and vanilla cupcakes.
Double Stack Cookies And Cream Oreo Cake
If you want to use this whipped cream frosting for other flavor cakes, the process stops there. But for a cookies and cream cake, let’s fold in chopped Oreo cookies. I wanted piping around the edges of the cake, so I left some frosting plain since the Oreo cookies get stuck in a piping tip. I find a small offset spatula is best for frosting 9×13-inch sheet cakes.
And as you can see, the plain frosting pipes beautifully! I used a Wilton 1M piping tip to pipe a zigzag border design.
If possible, I always choose making a sheet cake instead of a layer cake because sheet cakes are quicker and easier to decorate and slice. Plus there’s no assembly required and you can serve it right out of the baking pan. (Three of my favorite quarter sheet cakes are this vanilla sheet cake, this banana cake, and this yellow sheet cake, and we always enjoy this chocolate sheet cake that’s made in a half sheet pan.) That being said, you can absolutely turn this into a cookies & cream layer cake if needed. Divide the batter between 2 9-inch round pans or 3 8-inch round pans and use parchment paper rounds to help the cakes seamlessly release from the pans. See recipe note for details. The frosting yields enough for filling and frosting a 2- or 3-layer cake.
Cookies & Cream Cake (oreo Cake) With Oreo Frosting
This is soft and buttery white cake filled with cream-filled chocolate sandwich cookies (Oreos!). Top with light and fluffy whipped cream frosting. Each ingredient serves a purpose so for best results, I don’t recommend making substitutions.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onMy blog is one year and a bit. I can’t believe how quickly a year has come. It has been an incredible journey. Funny thing is i have always been social media shy. So for me to start a blog was a big deal, a year ago i wouldn’t even share a picture of cake i made on facebook. Until Toyin, a wonderful incredible lady challenged me to start blogging and set up my facebook page. When i say incredible, Toyin is all that and more. She has a website called Thirty after Thirty, go take a look. My family have had a year of being my unpaid tasters, prop holders and many many unpaid roles. I owe them a massive thank you for being so supportive, for sharing my posts and spreading the word. They encouraged me not to give up. I am grateful for the all the people who took the time to visit my blog, thank you for your comments and the shares on social media. Thank you to the all the talented people out there who have shared tutorials, beautiful creations and delicious recipes.
It is layers of rich chocolate cake, soaked in chocolate syrup and filled with whipped cream and crushed cookies. With each bite you get moist cake, creamy filling and a slight crunch from the chocolate cookies. The idea for this cake came from my daughter Esme and her friend. I took my favorite chocolate cake recipe and made some variations. Brown sugar was substituted for white sugar. The brown sugar aids in producing a more moist cake and the flavour from the molasses in the brown sugar compliments cocoa in the cake. The layers of chocolate cake was dabbed with chocolate syrup using a pastry brush when i was stacking and filling the chocolate cake. For the filling of the chocolate cake i made cookies and cream frosting. Cream and icing sugar was whisked till stiff peaks formed and crushed chocolate cookies folded in . To stabilise the cream melted gelatin was added. The gelatin stiffens whipped cream and makes the it hold shape longer. The cookies and cream filling is light , fluffy and delicious. To finish off i frosted the outside of the chocolate cake with vanilla buttercream.
Cookies And Cream Cheesecake Cake
This blog has evolved into so much than i thought it would be. It started out as Cakes by ChiChi and i decided to make a slight name change to Bakes By ChiChi.Here’s to celebrating Bakes By ChiChi.
Chocolate Cake Preheat oven to 160 degrees Celsius. Grease and line the base and sides of three 8 - inch round cake tin with greaseproof paper. In the bowl of your stand mixer sift together cocoa powder, sugar, flour, bicarbonate of soda, baking powder and salt. In a measuring jug or bowl combine eggs, oil, milk, sour cream and vanilla extract. Add sour cream mixture to flour mixture and beat on medium speed until smooth and incorporated. Stir in hot water. Divide chocolate cake batter equally between the cake tins. Bake for 30 minutes or until a toothpick inserted in the centre comes Cool in cake tin for 10 minutes before then invert onto rack gently, discard parchment paper and cool completely Chocolate Syrup In small saucepan over medium high heat, bring water and sugar to a boil. Cook until mixture thickens slightly, about two minutes. Remove from heat, stir in chocolate extract and let cool to room temperature. Cookies and Cream Frosting In a small bowl, combine gelatin and cold water; let stand until it blooms. Microwave for 5 seconds, until the gelatin dissolves. Leave to cool (do not allow it to set). Whip the cream with the icing sugar, until slightly thick. While slowly beating, add the gelatin to whipping cream. Whip at high speed until stiff. Fold in crushed oreo cookies For buttercream frosting In bowl of stand mixer beat butter until light and creamy , about 5 minutes. Add icing sugar and mix well until combined. As frosting thickens add whipping cream and beat until frosting is light and fluffy. Add vanilla extract and food colouring and beat until evenly incorporated. To assemble chocolate cake Using a serrated knife level each cake by cutting the domed top. Spread a thin layer of icing on your cake board. .Place one layer of cake, flat side down on top . Use a pastry brush and dab chocolate cake with chocolate syrup and plop a big dollop of cookies and cream frosting in the middle. Spread the frosting carefully. Once it is nice and flat, stack the second cake, flat side down . Brush with chocolate syrup and spread another generous amount of cookies and cream, then place final cake, flat side down and brush with chocolate syrup Spread a thin layer of frosting on the sides and then top of cake. It helps to use a turntable when frosting a cake. Hold a scraper flat against the side of the cake and then turn the turntable and scraper to make a nice, smooth coat of icing. Smooth the top of cake with scraper, drawing the peaks o the top edges of cake into the centre. Chill crumb coated cake in fridge for 30 minutes until buttercream
This is soft and buttery white cake filled with cream-filled chocolate sandwich cookies (Oreos!). Top with light and fluffy whipped cream frosting. Each ingredient serves a purpose so for best results, I don’t recommend making substitutions.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onMy blog is one year and a bit. I can’t believe how quickly a year has come. It has been an incredible journey. Funny thing is i have always been social media shy. So for me to start a blog was a big deal, a year ago i wouldn’t even share a picture of cake i made on facebook. Until Toyin, a wonderful incredible lady challenged me to start blogging and set up my facebook page. When i say incredible, Toyin is all that and more. She has a website called Thirty after Thirty, go take a look. My family have had a year of being my unpaid tasters, prop holders and many many unpaid roles. I owe them a massive thank you for being so supportive, for sharing my posts and spreading the word. They encouraged me not to give up. I am grateful for the all the people who took the time to visit my blog, thank you for your comments and the shares on social media. Thank you to the all the talented people out there who have shared tutorials, beautiful creations and delicious recipes.
It is layers of rich chocolate cake, soaked in chocolate syrup and filled with whipped cream and crushed cookies. With each bite you get moist cake, creamy filling and a slight crunch from the chocolate cookies. The idea for this cake came from my daughter Esme and her friend. I took my favorite chocolate cake recipe and made some variations. Brown sugar was substituted for white sugar. The brown sugar aids in producing a more moist cake and the flavour from the molasses in the brown sugar compliments cocoa in the cake. The layers of chocolate cake was dabbed with chocolate syrup using a pastry brush when i was stacking and filling the chocolate cake. For the filling of the chocolate cake i made cookies and cream frosting. Cream and icing sugar was whisked till stiff peaks formed and crushed chocolate cookies folded in . To stabilise the cream melted gelatin was added. The gelatin stiffens whipped cream and makes the it hold shape longer. The cookies and cream filling is light , fluffy and delicious. To finish off i frosted the outside of the chocolate cake with vanilla buttercream.
Cookies And Cream Cheesecake Cake
This blog has evolved into so much than i thought it would be. It started out as Cakes by ChiChi and i decided to make a slight name change to Bakes By ChiChi.Here’s to celebrating Bakes By ChiChi.
Chocolate Cake Preheat oven to 160 degrees Celsius. Grease and line the base and sides of three 8 - inch round cake tin with greaseproof paper. In the bowl of your stand mixer sift together cocoa powder, sugar, flour, bicarbonate of soda, baking powder and salt. In a measuring jug or bowl combine eggs, oil, milk, sour cream and vanilla extract. Add sour cream mixture to flour mixture and beat on medium speed until smooth and incorporated. Stir in hot water. Divide chocolate cake batter equally between the cake tins. Bake for 30 minutes or until a toothpick inserted in the centre comes Cool in cake tin for 10 minutes before then invert onto rack gently, discard parchment paper and cool completely Chocolate Syrup In small saucepan over medium high heat, bring water and sugar to a boil. Cook until mixture thickens slightly, about two minutes. Remove from heat, stir in chocolate extract and let cool to room temperature. Cookies and Cream Frosting In a small bowl, combine gelatin and cold water; let stand until it blooms. Microwave for 5 seconds, until the gelatin dissolves. Leave to cool (do not allow it to set). Whip the cream with the icing sugar, until slightly thick. While slowly beating, add the gelatin to whipping cream. Whip at high speed until stiff. Fold in crushed oreo cookies For buttercream frosting In bowl of stand mixer beat butter until light and creamy , about 5 minutes. Add icing sugar and mix well until combined. As frosting thickens add whipping cream and beat until frosting is light and fluffy. Add vanilla extract and food colouring and beat until evenly incorporated. To assemble chocolate cake Using a serrated knife level each cake by cutting the domed top. Spread a thin layer of icing on your cake board. .Place one layer of cake, flat side down on top . Use a pastry brush and dab chocolate cake with chocolate syrup and plop a big dollop of cookies and cream frosting in the middle. Spread the frosting carefully. Once it is nice and flat, stack the second cake, flat side down . Brush with chocolate syrup and spread another generous amount of cookies and cream, then place final cake, flat side down and brush with chocolate syrup Spread a thin layer of frosting on the sides and then top of cake. It helps to use a turntable when frosting a cake. Hold a scraper flat against the side of the cake and then turn the turntable and scraper to make a nice, smooth coat of icing. Smooth the top of cake with scraper, drawing the peaks o the top edges of cake into the centre. Chill crumb coated cake in fridge for 30 minutes until buttercream
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