The hubs celebrated a *big* birthday this past weekend and of all of the desserts I have ever made he is absolutely obsessed with a particular Oreo buttercream recipe of mine. He literally calls it ‘crack cocaine icing’. You can tell how PC we are here in my household. This cake is a labor of love, as it includes two separate cake flavors but I have to tell you the combination of chocolate cake and vanilla chocolate chip cake is worth the effort. And be warned, I swear that Oreo buttercream is truly as addictive as my husband claims.
I am not the most patient person. In fact, I openly confess I am one of the least patient people you may ever meet. That’s partially why New York and I were such a good fit. I will tell you though, (somewhat begrudgingly) in some instances this whole patience thing can really pay off in spades. I have recently started crumb coating my cake layers and then letting them chill in the fridge for at least 30 minutes and my goodness does it make a huge difference. I mean, look at those cake corners! Razor sharp, right? Forgive my over enthusiasm, these are the types of things that excite amateur bakers.
Lastly, happy birthday to my Husband and his willingness to always taste test whatever I happen to be making on a given week! The epic candle you see in the photo can be found here, and it is worth every penny.
1/4 stick unsalted butter, at room temp
2/3 cup flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup granulated sugar
1 medium egg
2/3 cup buttermilk
1/4 teaspoon salt
Vanilla Chocolate Chip Layers
1/2 stick unsalted butter, at room temp
3/4 cup granulated sugar
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking powder
1/2 cup mini chocolate chips
3 sticks unsalted butter, softened
6 cups confectioners sugar
4 teaspoons vanilla
2 tablespoons milk
1/2 cup ground chocolate sandwich cookies
Make the Chocolate Layer
1. Preheat the oven to 350 degrees
2. Prepare one 6-inch cake pan with butter and flour
3. Sift the flour, cocoa powder, salt, baking powder and baking soda into a large bowl
4. Beat sugar and butter until light and fluffy. Add egg and mix until incorporated.
5. Add in a little of dry mixture, then a little of milk until al is completely incorporated.
6. Pour into pan and bake for about 30 minutes until a toothpick inserted into the center comes out with moist crumbs
Make the Vanilla Chocolate Chip Layers
1. Preheat oven to 350 degrees
2. Prepare two 6-inch cake pans with butter and flour
3. Beat the butter and sugar until fluffy, about 3 minutes
4. Add the milk and vanilla extract, and beat to a smooth batter
5. In a separate bowl, mix the flour and baking powder and stir them into the batter. Add the egg and beat for another 2 minutes. Fold in the chocolate chips and divide the batter evenly between the prepared pans
6. Bake the layers for about 25 minutes or until a toothpick inserted into the center comes out with moist crumbs.
7. Cool the layers in the pan for 10 minutes, and un-mold them onto a wire cooling rack.
1. Beat butter until light and fluffy, about 3 minutes.
2. Add in confectioners sugar, 2 cups at a time until incorporated
3. Add vanilla extract and beat on medium-high until creamy, about 3 minutes.
4. Once you’ve filled your layers and crumb coated your cake, fold in crushed Oreo’s and mix to combine.
1. Ice your layers with buttercream then feel free to add extra crushed cookies in a between them as well
2. Crumb coat your cake and let it chill at least 20-30 minutes
3. Coat your cake with your final layer of Oreo buttercream and garnish with extra Oreo’s should you so choose