- Hey guys, today we're making
this amazing cookies and cream cake.
It is so delicious, that you're gonna
wanna make one right away.
So let's get started.
First step is to sift the dry ingredients
into a large bowl.
I'm adding two cups of all-purpose flour.
A quarter teaspoon of baking soda.
Teaspoon baking powder.
A little pinch of Kosher salt.
And one cup of granulated sugar.
Sift it into a large bowl.
A quick whisk.
(stirring sounds)
And set aside.
Cream together three quarters of a cup
of unsalted butter at room temperature
in a standing mixer fitted
with the paddle attachments.
We want it nice and fluffy before we add our
dry ingredients in.
(electronic mixer sounds)
To prep our little six-inch pans,
I'm gonna give them a nice coat of butter.
Coat that in flour,
and then tap out the excess.
That's all you need to do for a perfect release.
I'm mixing the wet ingredients together
in a medium bowl and then we're
ready to get that batter together.
Half a cup of sour cream.
Half a cup of whole milk.
Teaspoon of vanilla.
And I'm using three egg whites, not the yolks,
just because I don't want the cake
to be too yellow.
I want a nice bright cake contrasting
with those Oreo bits inside.
Whisk it all together.
(whisking sounds)
My butter is light and fluffy
and now I'm gonna dump in the dry ingredients
and mix it up until it's combined.
Doing this coats all the flour in butter,
and that's gonna prevent the gluten from activating.
Which means you're not gonna get a tough, bready cake,
it's gonna be super moist and delicate.
Especially with that sour cream!
(electronic mixer sounds)
I just wanna show we ended up with
this really nice crumby mixture.
That's exactly what you want.
I'm using Oreo cookies for this recipe,
and you can use any cookie you'd like,
but something about the crunchiness
of the cookie and the creaminess of the filling,
is really good in this cake.
So, just FYI.
Give them a rough chop, and we're
gonna add that into the batter at the very end.
Add the wet mixture then mix it up.
Don't forget to scrape that bowl down,
it's important.
The batter is all mixed, and the last step
is to fold in our crushed Oreos.
And oh my gosh!
Can you see how delish this looks?
It's pretty insane.
Distribute the batter evenly into your three pans.
I weighed all my pans out so I could make sure
each layer was exactly the same.
Nobody wants a cake with like a thick layer,
a tiny pancake, and the medium sized one.
It just ruins the whole bite
to buttercream consistency.
Very important!
Last step is gonna be to add
cake strips onto the edge of the pan.
This will give us a nice even bake
with flat layers that are not burnt on the side.
The cake's gonna bake at 340 Fahrenheit,
for about half an hour to thirty five minutes,
or until the center is springy and the edges
are just pulling away from the pan.
Before I start the buttercream,
I'm gonna crush some more Oreo cookies,
but this time I'm using a rolling pin
in getting a nice fine crumb instead
of a rough chop, because I want consistency
that's easy to decorate with.
For the buttercream, I'm adding in one and a half cups,
or 340 grams unsalted butter room temperature.
Into a standing mixer fitted with the paddle attachment,
and we're gonna make it nice and fluffy
before we add the sugar.
Before I add my five cups,
or 600 grams of confectioners sugar,
I'm gonna sift it out
just to make sure there's no lumps.
Add the confectioners sugar in like two batches
and just give it a mix and scrape the bowl down.
You know what to do.
I added my last batch of sugar in,
and now I'm gonna drizzle some cream in,
just so it's not going to break my mixer.
It's pretty thick.
Before I add my Oreos in,
I'm gonna reserve a little bit less
than a cup of the buttercream,
so that I can have beautiful white dollops on top.
Time to add the Oreos!
All mixed, and look at this,
you can tell already all the Oreo goodness
that is inside of here.
It is real good.
Before we assemble the cake,
I'm gonna make a chocolate ganache.
But, I'll warn you, it's a lot.
This cake is becoming very, very decadent.
So if you're not a chocolate lover,
feel free to skip this step.
But if you are a chocolate lover,
let's make some ganache!
One cup of chopped semi sweet chocolate
into a medium bowl.
And we're gonna just pour some
hot, heavy cream on top of that.
Cover the bowl for like two minutes,
and then we're gonna whisk it up.
And I just wanna show you,
look at how flat those layers are!
Perfect for stacking,
and that's because of the cake strips that we used.
They gave me a nice, even bake, with really tender sides.
And it's just gonna be moist and delicious.
Okay, now it's time for the fun part.
I'm gonna assemble the cake.
I'm starting off by piping on my buttercream.
Put the second layer on, repeat the process.
Drizzle on your ganache.
And now cover it completely in that
delicious Oreo buttercream.
I'm using an offset spatula to smooth
the top and a bench scraper for the sides.
Pull in the the top while you turn to get a nice edge.
Now I'm adding my crushed cookies
on to the skirt of the cake for some nice visual appeal.
Totally optional, but I like the contrast,
especially the the ganache on the top,
since it's really dark.
Drizzle your ganache on top.
I like to make my drips first and then
add the ganache into the center.
Because the drip situation can be kinda tricky,
I'm not gonna lie.
Sometimes the ganache is too cold,
and it doesn't drip enough.
Sometimes it's too hot
and it runs all the way to the bottom.
So you have to get it just right.
Okay, use an offset spatula to smooth the top.
And now we're gonna add our beautiful dollops
of vanilla buttercream on top with an 869 tip.
My favorite tip!
I totally recommend this one
if you're go be shopping for a cake decorating tip.
It's really versatile.
I can not wait to eat this!
It's gonna be horrible for my diet,
but I live life without regrets!
Most of the time.
Thanks for watching.
And don't forget to subscribe.