Cookies and Cream Cake Recipe
Ingredients:
For the Chocolate Cake:
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup buttermilk, at room temperature
½ cup vegetable oil
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup hot coffee
For the Cookies and Cream Frosting:
1½ cups unsalted butter, softened
8 ounces (226g) cream cheese, softened
6 cups powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt
2-3 tablespoons heavy cream, as needed
1½ cups crushed Oreo cookies
For Decoration:
10-12 Oreo cookies, whole or halved
¼ cup mini chocolate chips
Extra crushed Oreos
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, oil, vanilla, and eggs.
Add the wet ingredients to the dry ingredients and mix until just combined.
Slowly pour in the hot coffee and mix until the batter is smooth.
Divide the batter evenly between the pans and bake for 30-35 minutes, or until a toothpick comes out clean.
Let the cakes cool completely on a wire rack.
For Cookies and Cream Frosting:
In a large bowl, beat the softened butter and cream cheese with an electric mixer until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing until combined.
Add the vanilla, salt, and heavy cream. Continue mixing until the frosting is light and fluffy. Gently fold in the crushed Oreo cookies.
Assemble the Cake:
Place the first cake layer on a serving plate. Spread a thick layer of cookies and cream frosting over it.
Place the second cake layer on top and repeat with the frosting. Continue with the remaining cake layers.
Apply a thin layer of frosting all over the cake to create a crumb coat and refrigerate for about 20 minutes.
Decorate the Cake:
Once the crumb coat is set, apply a final, thicker layer of frosting to the top and sides, smoothing it with an offset spatula.
Transfer some of the remaining frosting to a piping bag fitted with a star tip. Pipe rosettes of frosting around the top edge of the cake.
Place whole or halved Oreo cookies on top of the rosettes.
Sprinkle mini chocolate chips around the base of the cake and in the center on top.
Slice, Serve and Enjoy 
