Lemon Oreo Cake

I’m so excited to share my new Lemon Oreo Cake with you. If you’ve tried my Golden Oreo Cake or even my Cookies and Cream Cake, you are going to love this cake! We’re using the same filling from those cakes with the lemon Oreos.

The base of the cake is light and fluffy with a hint of lemon extract and more lemon Oreos. I think you’ll love the texture of the cake with the cookies in it.

We’ll top this bright and happy cake off with lemon buttercream.

Ingredients You Need for this Lemon Oreo Cake

• Cake flour
• Baking powder
• Salt
• Unsalted butter
• Sugar
• Lemon extract or lemon emulsion
• Egg
• Buttermilk
• Lemon Oreos

How to Make Moist Cake Layers from Scratch

When making the cake layers, don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray the pans with nonstick spray, line with parchment and spray again.
• Use room temperature wet ingredients.
• When mixing the butter, sugar, and eggs, be sure to mix until completely smooth, light in color and fluffy in texture.
• Don’t overmix your cake batter once you add the dry ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Oreo Whipped Cream Cheese Filling

If you haven’t tried this whipped cream cheese filling, be prepared to fall in love! This tangy, sweet filling pairs so well with the lemon Oreos. It’s also great with peanut butter Oreos, regular Oreos, and golden Oreos! In fact, I’m pretty sure it’s a perfect pairing to any Oreo flavor!

Ingredients You’ll Need for this Recipe

• Cream cheese
• Heavy whipping cream
• Powdered sugar
• Lemon Oreos

How to Make the Whipped Cream Cheese Filling

To make this filling, you basically have three steps:

• Whip the heavy whipping cream to stiff peaks
• Beat the cream cheese and powdered sugar until smooth
• Fold the whipped cream and Oreos into the cream cheese mixture

NOTE: you can make the filling ahead of time and store it in the refrigerator until you’re ready to assemble your cake. HOWEVER, do not add the Oreos until you’re ready to assemble.

Alternatively, you can also assemble the entire cake ahead of time and freeze it. The cookies will keep most of their crunch this way too.

Lemon Buttercream

The lemon buttercream on this Lemon Oreo Cake is truly the cherry on top! This light and fluffy lemon buttercream isn’t too strong, but instead, adds just another subtle layer of the lemon flavoring to this delicious cake.

Ingredients You’ll Need for this Recipe

• Unsalted butter
• Powdered sugar
• Heavy whipping cream
• Lemon extract
• Salt
• Food coloring, optional
  

How to Make the Best Buttercream Frosting

To get this delicious buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.

Other Oreo-Inspired Cakes You’ll Love

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Lemon Oreo Cake

Light and fluffy lemon Oreo cake layers with a whipped cream cheese and lemon Oreo filling and lemon buttercream

Course Dessert

Cuisine Cake

Keyword Lemon, Lemon buttercream, Lemon Cake, Lemon Oreo, Lemon Oreo Cake

Servings 20 people

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1/2 teaspoon (3 g) salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 2 eggs, room temperature
• 2 egg whites, room temperature
• 1 teaspoon (4.2 g) lemon extract
• 1 1/4 cups (300 g) buttermilk, room temperature
• 12 Lemon Oreos, crushed into chunks

FOR THE FILLING

• 3/4 cup (173 g) whipping cream
• 2 cups (250 g) powdered sugar
• 6 ounces cream cheese
• 8 Lemon Oreos, broken into chunks

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 2 teaspoons (8.4 g) lemon extract
• 1/4 cup (57.75 g) heavy cream
• pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch with non-stick spray and then line with parchment. Spray again. Set aside.
• In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and the sugar together for 2 to 3 minutes on medium-high speed.
• Scrape down the sides of the bowl and begin to add the eggs on medium speed, scraping down the sides and bottom of the bowl between addition. Stir in the lemon extract. Continue to mix the batter on medium-high speed for about 2 minutes. The mixture should be light and fluffy in texture.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 of the buttermilk. Repeat the additions, 1/3 flour mixture, second half of 1/2 buttermilk and the final 1/3 flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.

  Fold in the crushed lemon Oreos
• Evenly divide the batter between the three pans (about 18 ounces) and bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely.

  (Tip: spray your wire cooling racks with nonstick spray).

FOR THE FILLING

• In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 3 to 5 minutes, until the cream forms stiff peaks. Transfer the cream to another bowl and set aside.
• In the now empty bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple minutes until smooth. Gradually add the powdered sugar. Beat for a couple minutes until smooth.
• Fold in the whipped cream to the cream cheese mixture until no streaks of whipping cream remain.

  Fold in the lemon Oreos.
• NOTE: Best to make right before you assemble the cake so the cookies don't get soggy. If you want to make this ahead of time, just leave out the Oreos until you're ready to assemble.

FOR THE BUTTERCREAM

• In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter for about 2 minutes, until light and fluffy and pale in color.
• With the mixer on low, gradually add the powdered sugar, followed by the heavy cream, lemon extract, and pinch of salt.
• Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes. Scrape down the sides of the bowl and beat for a couple minutes more.
• Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.

ASSEMBLY

• Place the first cake layer top side up, in the center of the cake board. Pipe a rim of buttercream around the edge of the cake and then fill the center with about 1 cup of the filling.
• Place the second cake layer on top of the buttercream and filling. Repeat piping and filling.
• Place final cake layer, top side down.
• Crumb coat the entire cake with a thin layer of the buttercream and freeze for about 10 to 15 minutes to set this layer of frosting. 
• Once the crumb coat is set, continue to frost the cake with the remaining buttercream.

The post Light and Fluffy Lemon Oreo Cake with Lemon Buttercream first appeared on Cake by Courtney.

With St. Patrick’s Day around the corner, it’s time for another holiday-inspired cake! This one comes with a lot of flavor, but not a lot of work! In fact, this Mint Oreo Cake with Chocolate Mint Oreo Buttercream is labeled “beginner.” With just two elements to this cake (e.g. cake layers and buttercream), you’ll find whipping up this dessert is as easy as it is delicious.

Mint Flavored Cakes

I never considered myself a huge fan of mint before making cakes. However, it’s grown on me as I’ve now made a number of mint-flavored cakes. If you love mint too, definitely take a look at these cakes too:

• Grasshopper Pie Cake
• Mint Chocolate Chip Cake
• Fresh Mint Chocolate Chip Cake

Mint Oreo Cake with Chocolate Mint Oreo Buttercream

If you’ve made my Grasshopper Pie Cake, I think you’ll love this inside-out, simpler version with the same flavors but done just a little differently. In this cake, you’ll be making vanilla-based cake layers, adding some mint extract, and crushed mint Oreos. I also added a touch of green food coloring to the batter.

Ingredients You Need for this Recipe

• Cake flour
• Baking powder
• Salt
• Unsalted butter
• Sugar
• Eggs
• Mint extract
• Buttermilk
• Mint Oreos
• Food coloring, optional

How to Make Mint Oreo Cake

• To make the layers, start by whisking together the cake flour, baking powder and salt in a medium bowl.
• Set the dry ingredients to the side, and in the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together until smooth and creamy.
• With the mixer still on medium speed, add the eggs and egg whites, beating well between each addition. You’ll spend about 3 minutes mixing at this point. You want to see the batter become smooth and fluffy.
• Stir in the mint extract and then alternate adding the flour mixture with the buttermilk. Alternating these ingredients ensures they mix evenly, which will help your cake to rise evenly.
• At the end, fold in food coloring, if using, followed by the crushed Oreos.
• Evenly distribute the batter between each pan and bake for about 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

How to Make Moist Cake Layers

When making the cake layers, don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.

Chocolate Mint Oreo Buttercream

This chocolate mint Oreo buttercream is like biting into the Oreo itself, except – you’re eating buttercream! It’s wild, guys! You’ll be making my classic chocolate buttercream and then adding some mint extract and crushed Oreos.

Ingredients You Need for this Buttercream

• Unsalted butter
• Powdered sugar
• Mint extract
• Heavy whipping cream
• Dark chocolate chips
• Mint Oreos
• Salt

NOTE: Adding the crushed Oreos creates a more “rough” looking texture, but it also amplifies the flavor which always wins for me.

How to Make Buttercream Frosting

To get this delicious buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.

IMPORTANT For chocolate buttercream specifically, remember to heat the cream and chocolate together first. You’ll then stir the mixture until it becomes a smooth ganache. Once the ganache has cooled slightly, you’ll add the mixture to the butter and continue making the buttercream according to the instructions.

Can’t wait to see you recreate this Mint Oreo Cake with Chocolate Mint Oreo Buttercream for St. Patrick’s Day or your next cake day!

Similar Recipes You’ll Love

• Ding Dong Cake
• Fresh Mint Chocolate Chip Cake
• Super Easy Mint Andes Double Chocolate Cookies
• The Best Ever Cookies and Cream Cake with Oreo Buttercream
• Grasshopper Pie Cake

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Mint Oreo Cake with Chocolate Mint Oreo Buttercream

Tender vanilla based mint Oreo cake layers with chocolate mint Oreo buttercream.

Course Dessert

Cuisine Cake

Keyword Mint Oreo, Mint Oreo Buttercream, Mint Oreo Cake, Oreo Buttercream

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 3 whole eggs, room temperature
• 3 eggs whites, room temperature
• 1 teaspoon (4.2 g) mint extract
• 1 1/4 cups (275 g) buttermilk, room temperature
• 12 Mint Oreos, crushed

FOR THE BUTTERCREAM

• 8 oz. (150 g) dark chocolate chips
• 1/4 cup (57.75 g) heavy whipping cream
• 2 cups (452 g) unsalted butter, slightly cold
• 5 cups (625 g) powdered sugar, measured and then sifted
• 1 teaspoon (4.2 g) mint extract
• Pinch of salt
• 4-6 Mint Oreos, crushed finely
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with non-stick spray, line the bottom with parchment paper, and spray again. Set aside.
• In a medium size bowl, whisk together the cake flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar on medium-high until fluffy and smooth, about 3 to 5 minutes.
• Add the eggs and egg whites, one at a time to the bowl and beat on medium until well incorporated. Stir in the mint extract.
• Turn the mixer on low and add 1/3 of the flour mixture to the butter mixture and mix until fully incorporated. Then add half of the buttermilk, followed by another 1/3 of the flour mixture, the second half of the buttermilk and lastly, add the remaining flour mixture and mix until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds.
• Stir in the food coloring, if using, followed by the crushed Oreos.
• Evenly distribute the cake batter among the three pans and bake for 25-30 minutes or until a toothpick inserted into the middle of the cakes comes out clean or with just a few crumbs. Make sure not to over bake.
• Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks.
• Once completely cooled, wrap in plastic wrap and place in the freezer or refrigerator to chill before frosting.

FOR THE BUTTERCREAM

• In a microwave safe bowl, heat the cream and then pour it over the chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
• In a bowl fitted with a paddle attachment, beat the butter on medium-high until light and fluffy.
• Turn the mixer to medium-low and gradually add the melted chocolate ganache. Stop the mixer and scrape down the sides of the bowl. Beat again for about one minute.
• With the mixer on low speed, gradually add the powdered sugar, mint extract, and salt.
• Increase the speed to medium-high and beat for another 2-3 minutes, until light and fluffy.
• Stir in the Oreo crumbs.

ASSEMBLY

• After leveling each cake layer (if needed), place the first cake layer (top side up) on a cake board that has a little frosting on it (which acts like glue to hold the cake in place).
• Spread about 1 cup of the frosting over the cake layer. Place the second cake layer on top and add another cup of frosting. Make sure to get eye level with the cake to check that your frosting is spread evenly across each cake layer. 
• When you get the final cake layer, place it top side down on the second layer of frosting. Spread a thin coat of frosting around the entire cake to lock in the crumbs. Freeze the cake for 10 minutes to set the crumb coat.
• Continue to frost and decorate the cake with the remaining frosting.

The post Mint Oreo Cake with Chocolate Mint Oreo Buttercream first appeared on Cake by Courtney.

Chocolate Cheesecake Cupcakes

Each dark chocolate cupcake is baked onto a homemade Oreo cookie crust, and filled with cheesecake! It’s a tangy cheesecake filling with semi-sweet chocolate chips, and it pairs perfectly with the bittersweet chocolate cake. Then, for one more layer of deliciousness, there’s a rich fudge frosting covering it all. This frosting is a little dense than my silky-smooth chocolate buttercream – an absolute decadent dream, befitting these cheesecake-cupcakes.

I also have this recipe in the form of a layered cake. Check it out HERE.

The Best Chocolate Cake Recipe

This is my go-to chocolate cake recipe. It’s rich, moist, and so flavorful. Here are a few important things to note when making the batter:

• This chocolate cake has a lot of liquid, which is what makes it moist, but it does mean that the cake batter will be thin. Don’t let that stress you out. It bakes beautifully.
• Dark cocoa powder makes a HUGE impact on flavor. I don’t recommend using regular cocoa powder for this cake. We want the slight bittersweet chocolate, as it pairs perfectly with the sweet filling and doesn’t lose any of the chocolate flavor during baking. I recommend using Extra Brute Cacao Barry Cocoa Powder.
• You’re baking the chocolate cake right on top of the cookie crust.

Chocolate Chip Cheesecake Filling

To make the chocolate chip cheesecake filling, you’ll need the following ingredients:

• Cream cheese
• Granulated sugar
• Cornstarch
• Milk
• Eggs
• Mini chocolate chips

Rather than bake this mixture in a cheesecake pan, you’ll simply bake it in a square baking pan, until the edges are fairly firm. However, the center will still be lightly jiggly. As the mixture cools, it will thicken.

NOTE: Do not add the chocolate chips until AFTER the cheesecake filling is completely cool.

MAKE AHEAD TIP: the chocolate chip cheesecake filling is a great element to make ahead of time. In fact, I prefer the consistency of the filling when I’ve made it a day before assembly. Once the filling is completely room temperature and you’ve added the chocolate chips, store in an air-tight container in the refrigerator until ready to use.

Easy Homemade Fudge Frosting

This fudge frosting is a bit different than my typical buttercreams, both in texture and in the process to make it. It is, however, equally delicious!

To make the fudge frosting, you’ll want to use a food processor or blender. I prefer a food processor.

Other Chocolate Cakes You’ll Love

• The Best Chocolate Cake with Chocolate Buttercream
• The Best Ever Cookies and Cream Cake
• Mint Oreo Cake
• Decadent Chocolate Peanut Butter Oreo Cake
• Peanut Butter Pie Cake

Video Tutorial

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Chocolate Cheesecake Cupcakes

Chocolate cupcakes baked on a chocolate cookie crust, with chocolate chip cheesecake filling and fudge frosting.

Course Dessert

Cuisine Cupcake

Keyword chocolate, Chocolate Cheesecake Cupcakes, Cupcakes

Servings 24

Ingredients

For Crust

• 25 Oreos (with the filling), pulverized into a fine crumb
• 4 tablespoons (56.5 g) unsalted butter, melted
• 1/2 teaspoon (3 g) salt

For the Cupcakes

• 2 cups (240 g) all-purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cup (88.5 g) dark cocoa powder
• 2 teaspoons (8 g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1 teaspoon (6 g) salt
• 3 eggs, room temperature
• 1 cup (240 g) buttermilk, room temperature
• 1 cup (236.2 g) hot water or coffee
• 1/2 cup (109 g) vegetable oil
• 1 teaspoon (4.2 g) vanilla extract

For the Filling

• 8 ounces cream cheese
• 3/4 cup (150 g) sugar
• 1 tablespoon (7.5 g) cornstarch
• 1 tablespoon (15.13 g) milk
• 1 whole egg
• 1 egg yolk
• 1/2 cup (85.5 g) mini chocolate chips

Buttercream

• 1 1/4 cups (282.5 g) unsalted butter, at room temperature
• 1 cup (125 g) powdered sugar, measured and then sifted
• 3/4 cup (88.5 g) dark cocoa powder
• 3/4 cup (276 g) light corn syrup
• 1 teaspoon (4.2 g) vanilla extract
• 8 ounces dark or semi-sweet chocolate, melted and cooled slightly
• Pinch of salt

Instructions

For the Oreo Crust

• Combine all of the ingredients in a food processor and pulse. Mixture should be like wet sand.
• Measure 2 tablespoons of the crumbs and drop into each of your cupcake liners (in your cupcake pans) or baking cups (baking cups can be set on a jelly roll pan to bake). Use your fingers or the bottom of a cup to press the crumbs into place to create a crust. Set aside.

For the Cupcakes

• Preheat the oven to 325 degrees F.
• In a medium size mixing bowl, whisk together all the dry ingredients. Set aside.
• In another medium sized mixing bowl, combine eggs, buttermilk, water or coffee, oil and vanilla with a whisk.
• While mixing, slowly add the wet ingredients to the dry ingredients, and mix on low speed (or by hand with a whisk) until the flour is combined. Batter will be thin. Scrape sides and mix for another 30 seconds. Divide batter evenly among the baking cups or cupcake liners, about 2/3rds full.
• Bake for 30 to 35 minutes, or until a toothpick inserted in the center of one cupcake comes out with a few moist crumbs on it.
• Let cupcakes cook completely before adding cheesecake filling and frosting.

For the Chocolate Chip Cheesecake Filling

• Preheat your oven to 325. Spray an 8”x8” baking pan with nonstick spray. Set aside.
• In a medium sized mixing bowl, beat the sugar and cream cheese until smooth and there is no sugar granules.
• In a small bowl, whisk together the milk, cornstarch and salt.
• Add the milk mixture to the sugar mixture and stir until combined.
• Stir in the egg and egg yolk. Beat on medium speed or by hand for a couple minutes.
• Pour the mixture into your prepared baking pan.
• Bake for 20 to 25 minutes, or until the mixture is slightly set around the edges but still soft in the middle.
• Once the cheesecake filling is cooled completely, fold in the chocolate chips.
• You can make this element ahead of time. Store in the refrigerator in an airtight container for up to a week.

For the Fudge Frosting

• In a microwave safe bowl, heat the chocolate chips in the microwave for about a minute. Stir until smooth and silky. Set aside.
• In food processor, combine the butter, powdered sugar, cocoa powder, and salt. Mix until smooth, about 30 to 60 seconds, scraping down the sides and bottom of the bowl about half way through.
• Add corn syrup and vanilla and mix until just combined, about 20 to 30 seconds.
• Scrape down the sides and bottom of the bowl and then add the melted chocolate.
• Pulse until the mixture is smooth and creamy, about 30 seconds.This frosting will get darker as it sets.

Assembly

• When the cupcakes are completely room temperature, use the end of a piping tip, a knife, or a spoon to remove some of the center of the cupcakes.
• Pipe about 1 tablespoon of the cheesecake filling into each cupcake.
• Once the filling is added, use a Wilton 1M piping tip to pipe the fudge frosting onto each cake.
• Add an Oreo to the top of each cupcake.

The post Chocolate Cheesecake Cupcakes first appeared on Cake by Courtney.

This Best Ever Cookies and Cream Cake is truly that! BEST EVER!

The Most Delicious Chocolate Cake Recipe

This chocolate cake is my go-to chocolate cake. I’m in love with it. I worked on it for years and it’s truly one of my favorite cakes of all time. If you haven’t made this cake before, you’ll notice the recipe calls for “dark” cocoa powder, which will make the cake nearly black and create a beautifully rich flavor.

I typically use Cacao Barry Extra Brute Cocoa Powder, but you can also use Hershey’s Special Extra Dark Cocoa Powder if you’re in a pinch and can’t get Cacao Barry. Just be sure to use dark cocoa powder. It not only creates a rich, dark color in the cake, but the flavor is slightly bitter and pairs so well with sweet, American buttercream.

Cookies and Cream Filling

If you’ve had my Grasshopper Pie Cake and loved it, I’m about to make your day! The filling in my Best Ever Cookies and Cream Cake uses the same base – sans mint emulsion and mint Oreos. Instead, it’s just whipped cream and Oreos folded into a mixture of cream cheese and powdered sugar. It’s super simple and utterly delicious. I’m not sure how I didn’t devour it all before actually making my cake… because I was certainly trying!

The filling can be made ahead of time and stored in the fridge. Just don’t add the cookie chunks until you’re ready to assemble the cake.

Oreo Buttercream

For the buttercream, I’ve started with my classic Vanilla Buttercream and worked in some crushed Oreos. I think it’s really important and helpful for smoothing the sides of your cake to make sure you’ve really crushed the Oreos. I recommend using a blender or food processor to create sand-like crumbs out of the Oreos. That way, you won’t have a ton of chunks in your buttercream.

You’ll top with the chocolate drip, extra frosting and cookies and have the Best Ever Cookies and Cream Cake!

Enjoy!

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Cookies and Cream Cake

Dark chocolate cake layers with a cookies and cream filling, Oreo buttercream and a chocolate drip.

Course Dessert

Cuisine Cake

Keyword Chocolate Cake, Cookies and Cream Cake, Oreo, Oreo Buttercream

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Inactive Time 1 hour hour

Total Time 3 hours hours 20 minutes minutes

Author Courtney Rich

Ingredients

For the Cake

• 2 cups (240 g) all-purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cup (88.5 g) good quality dark cocoa powder
• 2 teaspoons (8g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (240 g) buttermilk, room temperature
• 1/2 cup (109 g) vegetable oil
• 3 large eggs, room temperature
• 1 cup (236.6 g) hot water
• 1 teaspoon (4.2 g) vanilla extract

For the Filling

• 3/4 cup (173.25 g) heavy whipping cream
• 6 ounces cream cheese, softened
• 2 cups (250 g) powdered sugar, measured and then sifted
• 8 Oreo cookies, broken into chunks

For the Buttercream

• 6 Oreo cookies, pulverized into fine crumbs
• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 3 tablespoons (43.3 g) heavy whipping cream
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

For the Drip

• 1 cup (150 g) semi sweet or dark chocolate chips
• 3/4 cup to 1 cup (173-231 g) heavy whipping cream
• black food gel optional

Instructions

For the Cake

• Preheat oven to 325 degrees. Spray the bottom of the three 8-inch or four 6-inch round cake pans with cooking spray and line bottoms with parchment. Set aside.
• In a large mixing bowl combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• In a medium bowl or measuring cup, combine the eggs, buttermilk, water, oil and vanilla.
• With the mixer on low speed, gradually add the wet ingredients to the dry ingredients and mix until smooth, about 30 seconds. Scrape down the sides of the bowl and mix again for another 10 to 20 seconds. Divide batter equally among the three cake pans (about 16 ounces of batter in each 8-inch pan or 12 ounces in each 6-inch pan).
• Bake the layers for about 25 to 30 minutes (time may vary depending on your oven) or until a wooden pick inserted into the center of the cake comes out with only a few moist crumbs on it. Let the cakes cool in pans on a wire rack for 10 minutes, and then turn onto a rack to cool completely. When completely cooled, wrap the layers in plastic wrap and chill for at least an hour in the freezer. Cakes can be make a week ahead of time and wrapped in plastic wrap. If you'd like to store the cake layers longer than a week, wrap in tin foil, as well, and then place in a zip lock bag.

For the Filling

• In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 3 to 5 minutes, until the cream forms stiff peaks. Transfer the cream to another bowl and set aside.
• In the now empty bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple minutes until smooth. Gradually add the powdered sugar. Beat for a couple minutes until smooth.
• Fold in the whipped cream until no streaks of whipping cream remain. Fold in the crushed Oreos. 
• Best to make right before you assemble the cake so the cookies don’t get soggy. If you want to make this ahead of time, just leave out the Oreos until you’re ready to assemble.

For the Buttercream

• In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
• With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Add the heavy cream (one tablespoon at a time). Once the cream is incorporated, increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color. 
• Stir in the cookie crumbs.
• Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles. 

For the Chocolate Drip:

• In a microwave safe bowl, heat the cream for about 1 minute. Pour the cream over the chocolate and let sit for about 5 minutes. Mix the chocolate and cream until smooth and shiny. If needed, microwave the mixture for an additional 30 seconds.
• Add one drop black food gel (optional). This will make the drip as dark as the cookies.
• Let cool slightly before adding to the cake.
• Best to add the drip when the cake has been chilled.

Assembly

• Place the first cake layer top side up, in the center of the cake board. Pipe a rim of Oreo buttercream around the edge of the cake and then fill the center with about 1 cup of the cookies and cream filling. 
• Place the second cake layer on top of the buttercream and filling. Repeat piping and filling.
• Place final cake layer, top side down.
• Crumb coat the entire cake with a thin layer of the Oreo buttercream and freeze for about 10 to 15 minutes to set this layer of frosting. 
• Once the crumb coat is set, continue to frost the cake with the remaining frosting. Chill the cake again for another 10 minutes before adding the drip.

The post The Best Ever Cookies and Cream Cake with Oreo Buttercream first appeared on Cake by Courtney.

Peanut Butter Oreo Pie

While pie, in the traditional sense (you know – the one with the flakey crust) isn’t my cup of tea… a pie with any kind of cookie, graham cracker, or pretzel crust gets a thumbs up from me every time. This no-bake Peanut Butter Oreo Pie is no exception. Inspired by my Peanut Butter Pie, I’ve switched up the crust and added Oreos into the peanut butter cheesecake-like filling.

How to Make a Homemade Oreo Crust

Once the pie crust is formed, place the crust into the refrigerator while you work on the filling.

How to Make the Peanut Butter Oreo Filling

For the peanut butter Oreo filling, you’ll need: cream cheese, peanut butter, powdered sugar, heavy whipping cream, vanilla and Oreos.

You’ll get started by mixing the cream cheese and peanut butter until smooth. Once that’s done, set it aside, while you whip the heavy whipping cream, powdered sugar and vanilla to stiff peaks. To finish, you’ll fold the two mixtures together and then stir in your Oreo chunks.

Evenly spread the mixture into the prepared Oreo crust and refrigerate for an hour or two.

Before serving you can even whip up some homemade whipped cream to pipe onto the top of the pie.

FAQs

Can this be made ahead of time? Yes, in fact, making it at least a few hours before you want to serve it is ideal. The Oreos in the filling will soften a bit, but it will still be delicious. If you want the crust to be crunchy, however, you’ll want to bake it at 400 F for 5-7 minutes before adding the filling. I didn’t bake my crust and served it within a few hours of making the entire thing and it was delicious. Definitely a little softer, though, than if I had baked it.

What size pie dish should I use? I used an 8″ pie dish and have also used an 8″ springform pan (which makes for easy cutting and serving).

Print

No-Bake Peanut Butter Oreo Pie

Oreo crust, topped with a peanut butter and oreo no-bake cheesecake filling and fresh whipped cream.

Course Dessert

Cuisine Pie

Keyword Oreo Pie, Peanut Butter, Peanut Butter Oreo Pie, Peanut Butter Pie, Pie

Servings 16

Ingredients

FOR THE CRUST

• 2 cups (240 g) Oreo cookie crumbs, use whole Oreos and pulverized in food processor
• 1/2 cup (113 g) unsalted butter, melted
• 1/4 cup (50 g) granulated sugar

FOR THE FILLING

• 8 oz cream cheese
• 1 cup (256 g) peanut butter, smooth
• 1 cup (240 g) heavy whipping cream
• 1/2 cup (62.5 g) powdered sugar
• 1 tsp (4.2 g) vanilla extract
• 6 Oreo cookies, broken into chunks

Whipped Cream

• 1 cup (240 g) heavy whipping cream
• 1/4 cup (31.25 g) powdered sugar
• 1/2 teaspoon (2.1 g) vanilla extract

Instructions

For the Crust

• Spray an 8-inch pie pan with nonstick spray and set aside.
• In a mixing bowl, combine Oreo crumbs, melted butter and granulated sugar. Mix until the mixture resembles "wet sand."
• Firmly press the crust into the pie pan, pushing it up against the sides a bit.
• Refrigerate while you make the filling.

For the Filling

• In a medium size bowl, combine the peanut butter and cream cheese and mix until combined. Mixture will be slightly thick. Set aside.
• In a stainless steel bowl, beat the whipping cream, powdered sugar and vanilla on medium-high speed until still peaks form.
• Fold the whipped cream into the peanut butter mixture until smooth. (See picture above).

For the Whipped Cream

• In a stainless steel bowl, beat the whipping cream, powdered sugar and vanilla on medium-high speed until still peaks form.

The post The Best No-Bake Oreo Peanut Butter Pie first appeared on Cake by Courtney.

Twix Cookies and Cream Cake

If you haven’t tried a Twix Cookies and Cream bar yet, I URGE you to head to the gas station or grocery store to find one. They are utterly delicious and will be hard to keep around. My kids found the bag I got and devoured it far too quickly! It’s probably no surprise that a candy bar is inspiring a new cake.

Cakes Inspired by Candy Bars

For the Twix Cookies and Cream Cake, I made a chocolate shortbread crust, vanilla cookies and cream cake layers, cookies and cream filling, salted caramel, and chocolate buttercream.

Yes, this cake has a lot of elements to it, but I promise, every minute of baking is totally worth your time. This cake is out-of-this-world delicious.

How to Make a Moist Cake from Scratch

Don’t forget to follow my go-to tips for getting moist cakes that rise well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Make sure to beat the butter, sugar, oil and eggs really well. The mixture should be smooth in texture and nearly doubled in volume when you’re done mixing. THIS ONE IS IMPORTANT!
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients. Not cold at all.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. REMEMBER: the cake continues to bake for a few minutes while it cools in the pan.

Cookies and Cream Cakes

Oreos are one of my favorite treats to incorporate into cakes. Check out some of my other cakes inspired by the beloved cookies and cream flavor.

More Oreo Inspired Cakes

Print

Twix Cookies and Cream Cake

Tender cookies and cream cake layers baked on a chocolate shortbread crust, with cookies and cream filling, salted caramel, and chocolate buttercream.

Course Dessert

Cuisine Cake

Keyword Cookies and Cream, Cookies and Cream Cake, Twix Cake, Twix Cookies and Cream Cake

Ingredients

FOR THE CHOCOLATE SHORTBREAD CRUST

• 3/4 cup (169.5 g) unsalted butter, room temperature
• 1/4 cup (31.25 g) powdered sugar
• 2 cups (240 g) all-purpose flour
• 1/2 cup (59 g) cocoa
• 1/4 teaspoon (1.5 g) salt

FOR THE CAKE

• 3 cups (345 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 3 whole eggs, room temperature
• 3 eggs whites, room temperature
• 1 teaspoon (4.2 g) vanilla extract
• 1 1/4 cups (300 g) buttermilk, room temperature
• 12 Oreos, broken into small pieces

FOR THE CARAMEL

• 1/2 cup (100 g) granulated sugar
• 1/4 cup (60 g) water
• 1 teaspoon (5 g) light corn syrup
• 1/4 cup (60 g) heavy whipping cream
• 1 teaspoon (4.2 g) vanilla extract
• 1 teaspoon (6 g) salt

For the Filling

• 3/4 cup (180 g) heavy whipping cream
• 6 ounces cream cheese, room temperature
• 2 cups (250 g) powdered sugar, measured then sifted
• 8 Oreo cookies, broken into small pieces

FOR THE BUTTERCREAM

• 10 oounces dark or semi-sweet chocolate chips
• 1/3 cup (80 g) heavy whipping cream
• 2 cups (452 g) unsalted butter, slightly chilled
• 5 cups (625 g) powdered sugar, measured then sifted
• 1 teaspoon (4.2 g) vanilla extract
• Pinch of salt

Instructions

FOR THE CHOCOLATE SHORTBREAD CRUST

• Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with non-stick spray, line the bottom with parchment paper, and spray again. Set aside.
• Using a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute.
• Add flour, cocoa, and salt and mix until ingredients come together in a crumbly dough.
• Divide the dough between the three pans, about 6 ounces in each. Firmly and evenly press the dough into the bottom of the pans to create a crust.
• Bake for 5 to 7 minutes. Remove from oven and cool while baking the cake batter.

FOR THE CAKE

• In a medium size bowl, whisk together the cake flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high until fluffy and smooth, about 3 to 5 minutes.
• Add the eggs and egg whites, one at a time to the bowl and beat on medium until well incorporated. Stir in the vanilla extract. Continue to beat on medium-high speed for about 3 minutes, until the mixture is smooth in texture and slightly bigger in volume.
• Turn the mixer on low and add 1/3 of the flour mixture to the butter mixture and mix until fully incorporated. Then add half of the buttermilk, followed by another 1/3 of the flour mixture, the second half of the buttermilk and lastly, add the remaining flour mixture and mix until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds.
• Fold in the the crushed Oreos.
• Evenly distribute the cake batter among the three pans, about 18 ounces in each, and bake for 35 to 40 minutes or until a toothpick inserted into the middle of the cakes comes out clean or with just a few crumbs. Make sure not to over bake.
• Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks.
• Once completely cooled, wrap in plastic wrap and place in the freezer or refrigerator to chill before frosting.

FOR THE CARAMEL

• Mix the sugar, water, and corn syrup in a small saucepan over medium heat.
• Meanwhile, heat the cream in a microwave safe bowl for 1 minute. Set aside.
• Bring the sugar mixture to a boil, but DO NOT STIR! (Stirring encourages crystallization). Let mixture cook until it turns golden brown/amber color. It happens quickly, so keep an eye on it. Refer to THIS post for details.
• Remove the sugar syrup from the heat and very slowly stir in the cream, followed by the salt and sugar. Cool completely before using.

FOR THE FILLING

• In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 3 to 5 minutes, until the cream forms stiff peaks. Transfer the cream to another bowl and set aside.
• In the now empty bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple minutes until smooth. Gradually add the powdered sugar. Beat for a couple minutes until smooth.
• Fold in the whipped cream until no streaks of whipping cream remain. Fold in the crushed Oreos.
• Best to make right before you assemble the cake so the cookies don't get soggy. If you want to make this ahead of time, just leave out the Oreos until you're ready to assemble.

FOR THE BUTTERCREAM

• In a microwave safe bowl, heat the chocolate chips and the cream for about one minute. Stir until mixture is smooth. Allow to cool slightly.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.
• With the mixer on low speed, add the ganache. Scrape down the sides and bottom of the bowl and then mix on medium-high speed for about a minute, until the mixture is smooth.
• Gradually add the powdered sugar, one cup at a time, followed by the vanilla and salt. Continue to beat the buttercream on medium-high for an additional 2 to 3 minutes.

Assembly

• Place the first cake layer (top side up) on a cake board that has a little frosting on it (which acts like glue to hold the cake in place). Pipe a rim of buttercream around the edge of the cake. Spread half of the cookies and cream filling over the cake. Drizzle with the caramel, making sure not to let the caramel spill out over the edge of the buttercream.
• Pipe a rim of buttercream around the edge of the cake. Spread half of the cookies and cream filling over the cake. Drizzle with the caramel, making sure not to let the caramel spill out over the edge of the buttercream.
• Place the second cake layer on top and repeat these steps. Make sure to get eye level with the cake to check that your frosting is spread evenly across each cake layer. 
• When you get the final cake layer, also place it top side up on the second layer of filling. Apply a thin coat of buttercream around the entire cake to lock in the crumbs. Freeze the cake for 10 minutes to set the crumb coat.
• Once the crumb coat is set, continue to frost and decorate the cake with the remaining buttercream.

The post The Most Delicious Twix Cookies and Cream Cake first appeared on Cake by Courtney.

Oreo Inspired Cakes

I love Oreos. I mean, who doesn’t? Dunked in milk or slathered with peanut butter… it’s a classic, childhood favorite that I’d still reach for to this day. My love for Oreos has inspired many of cake flavors.

Oreo Inspired Cakes

And it continues to inspire even more!

Raspberry Oreo Cake

Next up, Oreos and raspberries! That may not be one of the first flavor combinations you think of when you think about pairing Oreos with something, but let me assure you, it’s a delicious one! It’s much like eating a chocolate covered raspberry… but with Oreos!

For this cake, I’ve baked the raspberry cake layers on Oreo cookie crusts, and filled the cake with my favorite cookies and cream whipped filling, and then slathered the entire cake with a raspberry Oreo buttercream.

How to Make Raspberry Reduction

The first item on the list to make is the raspberry reduction. This fruit reduction is going to help flavor the cake layers, as well as the buttercream. I like making this element a day or two before I make my cake so it has time to cook, cool, and then thicken a tad more in the fridge overnight.

To make the raspberry reduction, you’ll simply simmer the fresh or frozen raspberries in a saucepan over medium-low heat. The goal here is to reduce the water content in the raspberries, so don’t be surprised if this takes a little while. We want the raspberries to cook down, and after we strain the mixture, we should end up with 1.5 cups of raspberry reduction.

You’ll use this in the cake layers, as well as the buttercream.

What should I do with extra reduction?

You’ll have a little reduction leftover after you make the layers and the buttercream. With this extra 1/4 cup leftover, you can drizzle a little of the reduction on the filling as you stack the cake, or you use it to decorate the top of your cake.

No Bake Oreo Cookie Crust

When you’re ready to make the cake layers, you’ll first start with the Oreo cookie crust. This is a no bake element, so you’ll simply grind the Oreos (with the cream still in them) into a fine sand-like consistency. Mix the Oreo crumbs with butter and a little salt, and your crust is ready to go.

After you evenly divide the mixture into each of the three 8-inch cake pans, make sure you press firmly to create the crust. Set aside until the cake batter is ready.

Raspberry Cake

This raspberry cake is so flavorful and so moist. To get the real raspberry flavor, we’re using a combination of raspberry reduction and raspberry extract or emulsion. I prefer the emulsion, but know the extract can sometimes be easier to find. Either will work great.

We’re also adding egg whites, buttermilk, and cake flour to this recipe to ensure really tender and moist cake layers.

I noticed the color of the cake batter was a little dull, so I added a couple drops of pink food coloring.

Cookies and Cream Filling

The filling in this Raspberry Oreo Cake is the same filling I use in my Cookies and Cream Cake. It’s SO stinkin’ good, you guys! And it’s just whipped cream and Oreos folded into a mixture of cream cheese and powdered sugar. It’s super simple and utterly delicious. I’m not sure how I didn’t devour it all before actually making my cake… because I was certainly trying!

The filling can be made ahead of time and stored in the fridge. Just don’t add the cookie chunks until you’re ready to assemble the cake.

Raspberry Oreo Buttercream

For the buttercream, I’ve started with my classic Vanilla Buttercream and worked in some of the raspberry reduction and Oreo crumbs. I think it’s really important and helpful for smoothing the sides of your cake to make sure you’ve really crushed the Oreos into a fine sand-like consistency. That way, you won’t have a ton of chunks in your buttercream.

Similar to the filling, if you want to make the buttercream ahead of time, don’t add the cookie crumbs until you’re ready to stack and decorate the cake.

Print

Raspberry Oreo Cake

Raspberry cake baked on Oreo cookie crust, with a Oreo cream filling and raspberry Oreo buttercream.

Course Dessert

Cuisine Cake

Keyword Oreo, Oreo Raspberry Cake, raspberry, Raspberry Oreo, Raspberry Oreo Cake

Ingredients

For the Raspberry Reduction (used in the cake and buttercream)

• 30 ounces raspberries, fresh or frozen

For the Chocolate Cookie Crust

• 25 Oreo cookies
• 4 tablespoons (56.5 g) unsalted butter, melted
• 1/2 teaspoon (3 g) salt

For the Raspberry Cake

• 3 cups (345 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt
• 1 3/4 cup (300 g) granulated sugar
• 1 cup (226 g) unsalted butter, at room temperature
• 5 (about 160 g) egg whites, at room temperature
• 2 teaspoons (8.4 g) raspberry extract or emulsion
• 1 teaspoon (4.2 g) vanilla
• 3/4 cup (175 g) buttermilk, at room temperature
• 3/4 cup (125 g) raspberry reduction
• 1-2 drops pink food coloring, optional

FOR THE FILLING

• 3/4 cup (173.25 g) heavy whipping cream
• 6 ounces cream cheese, at room temperature
• 2 cups (250 g) powdered sugar, measured and then sifted
• 8 Oreo cookies, broken into chunks

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 3 tablespoons (43.3 g) heavy whipping cream
• 8 tablespoons raspberry reduction
• 2 teaspoons (8.4 g) raspberry extract or emulsion
• 6 Oreo cookies, pulverized into fine crumbs
• 1-2 drops pink food gel, optional
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.

Instructions

For the Raspberry Reduction

• Simmer raspberries over medium-low heat until the mixture softens and the berries break, releasing juices.
• Use a spoon or fork to smash the berries.
• Continue to cook the raspberries until the mixture reduces to 1 1/2 cups.
• Strain the raspberry seeds.
• The reduction is best to make the day before and store in the refrigerator.

For the Chocolate Cookie Crust

• Spray three 8-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again. Set aside.
• Pulse Oreos in a food process to create a fine crumb.
• Add the melted butter and salt and pulse to combine. Mixture should resemble wet sand.
• Evenly divide the crumbs between the three pans and firmly pat into an even crust.
• Set aside while you make the cake batter.

FOR THE RASPBERRY CAKE

• Preheat your oven to 325 degrees F.
• In a medium sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar for about 2 minutes, until light and fluffy. The mixture should be lighter in color and fluffier in texture.
• Add the egg whites, one at a time, and mix well after each addition. (Be sure to scrape the sides and bottom of the bowl between each addition too). Add the raspberry extract or emulsion and vanilla.
• With the mixer on low, add 1/3 of the flour mixture, followed by half of the raspberry puree and half of the buttermilk. Stir in another 1/3 of the flour mixture, the remaining raspberry puree and buttermilk and then the remaining flour. Mix until just incorporated.
• Pour the cake batter on top of the Oreo crusts, about 16 ounces of batter in each pan. Bake the cakes for about 30 to 35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs on it.
• Let cool in the pans for about 15 minutes before inverting them onto wire racks to cool completely.

FOR THE FILLING

• In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 3 to 5 minutes, until the cream forms stiff peaks. Transfer the cream to another bowl and set aside.
• In the now empty bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple minutes until smooth. Gradually add the powdered sugar. Beat for a couple minutes until smooth.
• Fold in the whipped cream until no streaks of whipping cream remain. Fold in the crushed Oreos.
• ***Best to make right before you assemble the cake so the cookies don’t get soggy. If you want to make this ahead of time, just leave out the Oreos until you’re ready to assemble.

FOR THE BUTTERCREAM

• In a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed for about two minutes.
• With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Add the heavy cream, raspberry reduction, and raspberry extract or emulsion. Increase the speed to medium-high and beat the buttercream for 3 to 5 minutes. It should get lighter in texture and color.
• Stir in the cookie crumbs.
• ***If you’re making the buttercream ahead of time, leave the cookie crumbs out until you’re ready to stack and decorate the cake.

Assembly

• Place the first cake layer top side up, in the center of the cake board. Pipe a rim of buttercream around the edge of the cake and then fill the center with about 1 cup of the cookies and cream filling.
• Place the second cake layer on top of the buttercream and filling. Repeat piping and filling.
• Place final cake layer, top side down.
• Crumb coat the entire cake with a thin layer of the buttercream and freeze for about 10 to 15 minutes to set this layer of frosting.
• Once the crumb coat is set, continue to frost the cake with the remaining buttercream.

The post Raspberry Oreo Cake with Cookies and Cream Filling first appeared on Cake by Courtney.

What is a S’moreo?

First thing’s first: what is a S’moreo?

A S’moreo is a variation of a S’more! Instead of using graham crackers to sandwich chocolate and marshmallow, you’re using an Oreo.

S’moreo Cake

So what’s in my S’moreo Cake? This cake is layered with my favorite dark chocolate cake layers, toasted marshmallow Oreo filling, chocolate ganache, and chocolate cream cheese buttercream. On top, we slather the cake with more chocolate ganache, more buttercream, and mini marshmallows. Sounds pretty incredibly, right? It is! I know you chocolate lovers are going to be in heaven!

The Best Chocolate Cake

It’s a big claim to call something “the best,” but I stand by this one more than any other claim I’ll ever make. This chocolate cake recipe truly is the best. Thanks to the rich, dark chocolate and loads of liquid in the recipe, this cake is moist, flavorful, and utterly decadent.

IMPORTANT: good quality cocoa powder makes a HUGE difference in the flavor and texture of your chocolate cakes. We want to use a cocoa powder that has high fat content. I always recommend Cacao Barry Extra Brute Cocoa Powder. It’s the best of the best.

NOTE: this batter is “runny,” so don’t let the consistency of the batter stress you out. It will bake beautifully and taste ultra moist.

Toasted Marshmallow Oreo Filling

This toasted marshmallow Oreo filling is nothing short of scrumptious! For this recipe, you’ll want to line a baking sheet with parchment paper. Then, make sure you spray the parchment paper with nonstick spray. As the marshmallows start to cook under your broiler, they will stick to the parchment if it’s not sprayed with nonstick spray.

Keep your eyes on the marshmallows as you’re toasting them. They’ll brown quickly. We want a little golden brown, but not burnt. Burnt marshmallows will get hard and will make it difficult to blend into the filling.

Feel free to use regular Oreos or double stuffed, just make sure you don’t scrape the filling out. Just chop the Oreos and throw them into the filling.

Chocolate Cream Cheese Buttercream

To finish off this S’moreo Cake, we’re making my Chocolate Cream Cheese Buttercream from my Red Velvet Cookie Cake. This is easily one of my FAVORITE buttercreams and I know will make it on your top list too. I love the balance of the bittersweet chocolate with the tangy cream cheese.

How to Make the Best Buttercream Frosting

For this silky, smooth and incredibly delicious buttercream frosting, you’ll want to make sure you follow the steps written in THIS blog post. I’d even bookmark that page to come back to as you’re mastering the art of buttercream.

The quick tips:

• Use slightly cold butter
• Sift the powdered sugar
• Create a ganache with the heavy whipping cream and chocolate
• Beat on a medium-high speed for several minutes
• Stir by hand to push out the air pockets at the end.

Other Chocolate Cakes You’ll Love

• Ultimate S’mores Cake
• Oreo Cake
• Peanut Butter S’mores Cake
• Peanut Butter Oreo Cake
• Classic Chocolate Cake

Print

S’moreo Cake

Chocolate cake layers with toasted marshmallow Oreo filling, chocolate ganache and chocolate cream cheese buttercream.

Course Dessert

Cuisine Cake

Keyword Chocolate Cake, chocolate cream cheese buttercream, Intermediate, marshmallow, S’moreo, S’moreo Cake, Smores Cake, summer cake

Ingredients

FOR THE CAKE

• 2 cups (240 g) all-purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cups (88.5 g) dark cocoa powder
• 2 teaspoons (8 g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (240 g) buttermilk, at room temperature
• 1 cup (236.6 g) hot water or coffee
• 1/2 cup (109 g) vegetable oil
• 3 large eggs, at room temperature
• 1 teaspoon (4.2 g) pure vanilla extract

FOR THE MARSHMALLOW FILLING

• 24 large white marshmallows
• 1 cup (125 g) powdered sugar, measured and then sifted
• 1 cup (226 g) unsalted butter ,at room temperature
• 1/2 teaspoon (2.1 g) pure vanilla extract
• 1 jar (200 g) marshmallow fluff
• 8 Oreos, crushed into small to medium size pieces

FOR THE GANACHE

• 1 cup (150 g) semi-sweet or dark chocolate chips
• 1/2 cup (115.5 g) heavy whipping cream

FOR THE BUTTERCREAM

• 1/4 cup (60 g) heavy whipping cream
• 8 oz (150 g) good quality dark or semi sweet chocolate, chopped, melted and cooled slightly
• 1 1/2 cups (339 g) unsalted butter, slightly cold
• 5 cups (625 g) powdered sugar, measured and then sifted
• 8 oz cream cheese
• 1 teaspoon (4.2 g) pure vanilla extract
• Pinch of salt
• *This buttercream recipe makes enough to cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with non-stick spray, line with parchment paper, and spray again. Set aside.
• Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
• In another bowl, combine the buttermilk, water, oil, eggs, and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
• Divide the batter between the three pans (about 16 ounces in each) and bake for 20 to 25 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
• Wrap in plastic wrap and freeze until ready to use.

FOR THE MARSHMALLOW FILLING

• Place the marshmallows on a cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on the middle rack of the oven, and broil the marshmallows until golden brown on top, about 30-60 seconds. Keep your eye on them!
• Remove the pan from the oven and gently turn the marshmallows over and broil them again until they are golden brown on the other side.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar and beat on low until blended. Add the vanilla and mix on medium speed for about three minutes
• With the mixer on low speed, add the marshmallow cream and (cooled) toasted marshmallows, and mix for about one minute.
• Fold in the crushed Oreos

FOR THE GANACHE

• In a microwave safe bowl, pour the cream over the chocolate chips and heat for about 45-60 seconds. Stir, and if needed, heat for another 30 seconds to melt the chocolate chips completely. Let cool to room temperature before using.

FOR THE BUTTERCREAM

• Combine the heavy cream and the chocolate chips in a microwave safe bowl. Heat the mixture for a minute and stir to melt the chocolate chips to create a ganache. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese for about 2 minutes on medium-high speed.
• Gradually add the chocolate ganache, scraping down the sides and bottom of the bowl as you go. Stir the mixture until smooth and silky.
• With the mixer on low, gradually add the powdered sugar, followed by the vanilla and salt. Turn the mixer to medium-high speed and beat the frosting for about 5 minutes.
• Before frosting the cake, use a wooden spoon to mix the frosting by hand to push out air bubbles and create a smooth and silky texture.

ASSEMBLY

• Level each chocolate cake layer, if needed, and then place the first cake layer, top side up, on a cake board.
• Spread about half of the marshmallow Oreo filling over the cake layer and then drizzle with the chocolate ganache.
• Repeat with second layer.
• Place the final cake layer, top side side down, on top and cover with a thin layer of the buttercream. Freeze the cake for 10 to 15 minutes to set the crumb coat.
• Finish frosting the cake with the remaining buttercream.
• For the drip, you’ll want to heat up an additional 1/4 cup heavy cream, add it to the ganache and stir until the mixture is thinner, as seen above.

The post S’moreo Cake with Toasted Marshmallow Oreo Filling first appeared on Cake by Courtney.

Golden Oreo Cake

Happy Monday, friends! I’m excited to kick off another week with another new recipe. Today’s recipe is my Golden Oreo Cake, inspired by my Cookies and Cream Cake. My Cookies and Cream Cake is one of my absolute favorites, and turning it into a Golden Oreo version seemed like the perfect idea as we head into Spring. This cake is definitely bright and cheerful!

There are a few things I did differently in this cake compared to the Cookies and Cream Cake, and I have a few tips to share as you make and stack this cake. So let’s get to it!

Cream Cheese Filling

The cream cheese filling is identical to the Cookies and Cream Cake and is what makes both cakes, in my opinion. I love the tangy flavor and fluffy texture it adds to the cake layers and buttercream.

Make Ahead Tips

This filling is simple to make and a great step to make ahead of time. However, I just recommend that you don’t add the cookies until you’re ready to assembly your cake. The cream cheese filling stores well in the fridge for a week, but if you add the cookies too early, they lose their crunch.

You can, however, assemble the entire cake ahead of time and FREEZE it. The cookies stay crunchier when frozen in the filling and cake. Ideally, though, this cake is best assembled close to the time you want to serve it.

Buttercream

One of the differences between this cake and the Cookies and Cream Cake is that I didn’t add the finely ground Oreos to the buttercream in this cake. I tested it out and didn’t love the look of the Golden Oreos in the buttercream. It didn’t have the same contrast and look that the regular Oreos created in the Cookies and Cream Cake.

No Drip

The other element that you’ll notice is different from this cake and the original Cookies and Cream Cake is that I don’t use a drip with this cake. You can totally add a white chocolate drip to this one and it will taste amazing. I just chose not to because I wanted a slightly different look from the original cake.

White Chocolate Drip (Optional)

• 1 cup (175 g) white chocolate chips
• 1/3 cup (77 g) heavy whipping cream
• Heat the cream and then pour the cream over the chips to melt the chocolate. Stir until smooth.

Helpful Stacking Tips

As you start to stack this cake, make sure you follow these simple steps to ensure success:

• Pipe a rim of buttercream around the edge of the cake layer to hold in the filling.
• Use an offset icing spatula to even out the filling.
• Apply a thin layer of buttercream around the cake to create a crumb coat. Freeze the crumb coat for 15 minutes.
• Use the acrylic disk to help create straight sides and sharp edges.
• After you’ve applied buttercream to the sides of the cake and smoothed the sides with your scraper, freeze the cake for another 15 to 20 minutes before cutting off the acrylic disk.
• You’ll then add buttercream to the top of the cake where the disk was.

Crush a couple extra Oreos to sprinkle on top of the cake.

Adding Golden Oreos for Decoration

Then grab about 14 cookies to place on top of your cake. I like to use toothpicks to hold the cookies in place. If you want to add dollops of buttercream under each cookie, you’ll want to make an extra half batch of frosting to ensure you have enough.

Time to Dig In

And just like that, you’ve got yourself my new Golden Oreo Cake!

Enjoy!

xx

Courtney

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Golden Oreo Cake

Moist vanilla cake layers with a whipped cream cheese and Golden Oreo filling and vanilla buttercream

Course Dessert

Cuisine Cake

Keyword Golden Oreo Cake

Servings 20 people

Equipment

• Three 8"x2" or four 6"x2" Fat Daddio cake pans

Ingredients

FOR THE CAKE

• 1 cup (226 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 6 large egg whites, room temperature
• 1/2 cup (120 g) sour cream, room temperature
• 1 tbsp. (13 g) vanilla extract
• 3 cups (345 g) cake flour
• 1 tbsp. (10 g) baking powder
• 1 tsp. (6 g) salt
• 1 cup (240 g) buttermilk, room temperature

FOR THE FILLING

• 3/4 cup (173 g) whipping cream
• 2 cups (250 g) powdered sugar
• 6 ounces cream cheese
• 8 Golden Oreos, broken into chunks

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 2 tsp. (8.4 g) vanilla extract
• 1/4 cup (57.75 g) heavy cream
• pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
• In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for two minutes on medium-high speed.
• Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition.
• Add the sour cream and vanilla extract and beat until incorporated, about one minute.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the buttermilk. Repeat the additions, 1/3 flour mixture, 1/2 cup buttermilk and the final 1/3 flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.
• Pour about 18 ounces of cake batter into each of the three 8-inch cake pans or 13 ounces in each of the 6-inch pans and bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).

FOR THE FILLING

• In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 3 to 5 minutes, until the cream forms stiff peaks. Transfer the cream to another bowl and set aside.
• In the now empty bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple minutes until smooth. Gradually add the powdered sugar. Beat for a couple minutes until smooth.
• Fold in the whipped cream until no streaks of whipping cream remain.
• Best to make right before you assemble the cake so the cookies don't get soggy. If you want to make this ahead of time, just leave out the Oreos until you're ready to assemble.

FOR THE BUTTERCREAM

• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 minutes, until light and fluffy and pale in color.
• With the mixer on slow, gradually add the powdered sugar, followed by the heavy cream, vanilla and pinch of salt.
• Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes. Scrape down the sides of the bowl and beat for a couple minutes more.
• Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.

ASSEMBLY

• Place the first cake layer top side up, in the center of the cake board. Pipe a rim of buttercream around the edge of the cake and then fill the center with about 1 cup of the filling.
• Place the second cake layer on top of the buttercream and filling. Repeat piping and filling.
• Place final cake layer, top side down.
• Crumb coat the entire cake with a thin layer of the buttercream and freeze for about 10 to 15 minutes to set this layer of frosting. 
• Once the crumb coat is set, continue to frost the cake with the remaining buttercream.

The post Delicious Golden Oreo Cake first appeared on Cake by Courtney.

What is Grasshopper Pie?

Grasshopper pie is a delicious dessert that combines the refreshing flavors of mint and chocolate in a light and creamy filling, all nestled within a crisp chocolate cookie crust. This simple dessert originated in the United States in the mid-20th century, this dessert has become a beloved classic. The filling is typically made with a mixture of marshmallow creme, whipped cream, and mint extract, giving it a smooth and airy texture with a hint of minty freshness.

Once assembled, the pie is chilled until set, then garnished with chocolate shavings or a drizzle of chocolate sauce for a decadent finish. I made my own, simplified version of a Grasshopper Pie, so be sure to check out THIS recipe too.

Grasshopper Pie Cake

This classic dessert inspired my Grasshopper Pie Cake. I tried to take all the flavor and texture elements of the pie and incorporate them into the cake.

Grasshopper Pie Cake Layers

Inside this cake, you’ll find mint chocolate cookie layers under each of the mint chocolate cake layers, just like the pie has a chocolate cookie crust. You also get a somewhat sour and tart filling that’s made up of cream cheese, whipped cream and mint Oreos. It’s a nice contrast to the bittersweet chocolate.

Is the mint flavor too strong?

You’ll notice there’s mint in each of the elements in this cake, but the flavor isn’t overwhelming at all. In fact, it’s actually pretty subtle throughout the cake and is complimented nicely by all the other flavors. 

If you don’t want to use mint Oreos, you can sub them for Thin Mints or the Keebler Grasshopper Mint and Fudge Cookies. All of them will be equally amazing in this cake. 

Cookies and Cream Filling

This filling is so delicious. I have no doubt it will be your favorite part of the cake! Once you whip the heavy whipping cream, you’ll fold it into a cream cheese and powdered sugar mixture, along with the Oreo pieces.  I’m not sure how I didn’t devour it all before actually making my cake… because I was certainly trying!

NOTE: The filling can be made ahead of time and stored in the fridge. Just don’t add the cookie chunks until you’re ready to assemble the cake.

Tips for Making Grasshopper Pie Cake

• The cookie crust can make this cake hard to cut. I suggest sharpening your knife well before you cut the cake.
• Because there are so many different elements in this cake, you can definitely make things ahead of time. I love making the cake layers early because they freeze so well.
• You can also make the filling ahead of time. Just don’t add the cookies to the mixture until you’re ready to stack and decorate the cake. The cookies will get soggy if they sit in the cream for too long.

Enjoy!

Similar Recipes You’ll Love

• Easy Mint Chocolate Chip Cake
• Super Easy Mint Andes Double Chocolate Cookies
• Fresh Mint Chocolate Chip Cake
• Mint Oreo Cake with Chocolate Mint Oreo Buttercream
• Moist and Delicious Mojito Cake for Summer

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Grasshopper Pie Cake

Mint chocolate cake layers baked on a mint cookie crust, filled with a mint cream cheese and mint Oreo filling and chocolate ganache, covered in a mint buttercream.

Ingredients

FOR THE COOKIE CRUST (adapted from Milk Bar)

• 1 1/3 cups (160 g) all-purpose flour
• 2 teaspoons (6 g) cornstarch
• 1 cup (200 g) granulated sugar
• 1 1/3 cups (157.3 g) dark cocoa powder
• 12 tablespoons (169.5 g) unsalted butter melted 
• 1 teaspoon (4.2 g) mint extract or emulsion

FOR THE CAKE

• 2 cups (240 g)all-purpose flour
• 1 3/4 cups (350 g)granulated sugar  minus 4 tablespoons granulated sugar
• 3/4 cup (88.5 g) good quality cocoa powder
• 2 teaspoons (8 g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1 teaspoon ( 5.6 g) kosher salt
• 1 cup (240 g) buttermilk room temperature
• 1/2 cup (109 g) vegetable oil
• 3 large eggs room temperature
• 1 cup (236.6 g) hot water
• 1 teaspoon (4.2 g) mint extract or emulsion

FOR THE FILLING

• 3/4 cup (173.25 g) heavy whipping cream
• 6 ounces cream cheese softened
• 2 cups (250 g) powdered sugar measured and then sifted
• 1 teaspoon (4.2 g) mint extract or emulsion
• 10 Mint Oreo cookies or Thin Mints broken into chunks

FOR THE GANACHE

• 1 cup (150 g) semi sweet or dark chocolate chips
• 1/2 cup (115.5 g) heavy whipping cream

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter slightly chilled
• 6 cups (750 g) powdered sugar measured and then sifted
• 4 tablespoons (57.75 g) heavy whipping cream
• 1 teaspoon (4.2 g) mint extract or emulsion
• Green food gel optional (I prefer Americolor)
• 4 Mint Oreos or Thin Mints crushed finely 
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

US Customary – Metric

Instructions

FOR THE COOKIE CRUST

• Preheat your oven to 300 degrees F. Spray three 8-inch or four 6-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• Combine the flour, cornstarch, sugar, cocoa powder, and mint extract in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.
• Add the butter and paddle on low speed until the mixture starts to come together in small clusters.
• Spread the chocolate crumbs evenly on the parchment in each the cake pans. Using the back of a spoon, push the crumbs together to form a crust. Bake for 12 minutes.
• Let the crust cool a bit while you make the chocolate cake. 

FOR THE CAKE

• While the cookie crusts cool, preheat the oven to 350 degrees F. 
• Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
• In another bowl, combine the buttermilk, oil, eggs, water, and mint extract.
• With the mixer on low speed, slowly add the wet ingredients to the dry. Scraping the bottom of the bowl with a rubber spatula, and mixing for 30 more seconds on medium-low speed.
• Pour the batter into the prepared pans (about 16 ounces in each 8-inch or 12 ounces in each 6-inch pan) and bake for 18-20, until a cake tester comes out clean.
• Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
• Wrap in plastic wrap and chill until ready to use. You’re still going to want to level your cake layers to ensure a completely even surface for frosting and stacking. 

FOR THE FILLING

• In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 3 to 5 minutes, until the cream forms stiff peaks. Transfer the cream to another bowl and set aside.
• In the now empty bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple minutes until smooth. Gradually add the powdered sugar and then the mint extract. Beat for a couple minutes until smooth.
• Fold in the whipped cream until no streaks of whipping cream remain. Fold in the crushed Oreos or Thin Mints.

FOR THE GANACHE

• In a microwave safe bowl, heat the cream for about 1 minute. Pour the cream over the chocolate and let sit for about 5 minutes. Mix the chocolate and cream until smooth and shiny. If needed, microwave the mixture for an additional 30 seconds.
• Let cool slight before adding to the cake.

FOR THE BUTTERCREAM

• In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
• With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Add the mint, salt and heavy cream (one tablespoon at a time). Once the cream is incorporated, increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color. Add the food gel, if using. Beat until blended.
• Stir in the cookie crumbs.
• Use a wooden spoon and mix by hand to stir out the air bubbles.

ASSEMBLY

• Once the cake layers are completely cooled and leveled, place the first cake layer cookie crust side down, in the center of the cake board. Pipe a rim of frosting around the edge of the cake and then fill the center with about 1 cup of the filling. Drizzle chocolate ganache over the filling.
• Place the second cake layer on top of the frosting. Repeat piping, filling and drizzle of ganache. Place final cake layer, cookie crust side down.
• Crumb coat the entire cake with a thin layer of frosting and freeze for about 10 to 15 minutes to set.
• Once the crumb coat is set, continue to frost the cake with the remaining frosting.

The post The Best Grasshopper Pie Cake with Mint Buttercream first appeared on Cake by Courtney.