Oreo Cookies and Cream Cake

Who said you have to have an occasion to make a cake?? I made this cake for no particular reason – nobody’s birthday, anniversary, or graduation. No official celebration at all – other than JUST BECAUSE. I have found that cake is one thing than can bring people together around a table. And most of all, it makes someone smile every time! So for that reason, I made this Oreo Cookies and Cream Cake. I made it as a “surprise” cake, since know one would know what was inside until it was cut! This brought even more smiles, as the Oreo Cookies and Cream was revealed! Frosted with purple cream cheese buttercream, iced with a pink white chocolate drip, and of course SPRINKLES – then topped with whipped cream swirls, and more sprinkles. OK, I see you smiling!!!

I planted full-sized Oreos inside the cake layers, with the whipped cream topping. This allowed them to absorb moisture, and turn into cake-like Oreos. Sooooo good!

I made 3 – 8″ chocolate cake layers, with my favorite Hershey’s Perfect Chocolate Cake recipe.

You will need 1 pkg of Oreo cookies.

The filling was made with my mascarpone whipped cream, with chopped Oreo cookies mixed in.

Mascarpone whipped cream

Ingredients:

2 1/2 c heavy cream
1 c powdered sugar
1 tsp vanilla extract
8 oz mascarpone cheese
1 c rough chopped oreos

Beat heavy cream til stiff peaks form. Add powdered sugar and vanilla. Beat til nice and thick. Continue beating, and add mascarpone by spoonfuls, til well incorporated and smooth. Remove about 1 c of the whipped cream to a small bowl, cover with plastic wrap and refrigerate. This will be used for the garnish on top. Fold in chopped Oreos to the rest of the whipped cream. Refrigerate til ready to assemble cake.

Place 1 cake layer onto a 10″ cardboard cake circle. Place about 1 1/2 c of the whipped cream filling onto the cake layer. Spread to edges. Top with about 6-8 full sized Oreo cookies, and press into the whipped cream around the edges, keeping them back about 1″ from the edge of the cake. Spread the whipped cream flat with an offset spatula.

Place a second cake layer on top of this. Add 1 1/2 cups of the whipped cream, and spread to the edges. Again, press full-sized Oreos around the edge as on the previous layer. Cover completely with the whipped cream, and spread topping flat.

Top with the final layer of cake. Press the layers gently. Spread the whipped cream around the cake layers, filling the edges til smooth. Torte the top of the cake with a serrated knife – to flatten. Refrigerate.

Cream cheese buttercream

Ingredients:

1 – 8 oz pkg cream cheese, room temp
1 stick unsalted butter, room temp
1 tsp vanilla extract
4 c powdered sugar
paste food coloring

Beat together cream cheese and butter til light and fluffy.

Add vanilla, and powdered sugar 1 c at a time. Add food coloring to desired color and shade.

Frost a crumb coat over the cake. Refrigerate til set.

Frost cake with a second layer of frosting, to cover completely. Smooth using an off-set spatula, or a bench scraper. Decorate with assorted sprinkles from the bottom up, using a spoon. Press gently with your hand. Refrigerate til set.

Create the colored drip.

Heat 1/3 c heavy cream in a microwave safe bowl for 45 seconds, til frothy. Add 1 c white chocolate chips, and a tiny bit of desired food coloring. Stir together. Pour into a plastic squeeze bottle. You can use a spoon if necessary. Add the drip mixture all around the edges SLOWLY, allowing the drips to move down the cake slowly. Then cover the top with the mixture. Refrigerate til set, overnight.