Coffee Cookies and Cream Cake
Coffee Cookies and Cream Cake
Ingredients
For the Chocolate Cake Layers
- 1 cup strong brewed coffee, cooled
- 1/2 cup vegetable oil
- 3/4 cup unsweetened cocoa powder
- 2 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
For the Coffee White Chocolate Ganache
- 1 cup heavy cream
- 1/4 cup whole coffee beans
- 8 ounces white chocolate, chopped or wafers
- 2 tablespoons unsalted butter, cubed
- 1/8 teaspoon salt
For the Cookies and Cream Frosting (Swiss Meringue Buttercream)
- 4 egg whites
- 1 cup granulated sugar
- 2 sticks unsalted butter, softened, cut into 1-inch pieces
- 1 teaspoon vanilla extract
- 1 tablespoon espresso powder
- 15 Oreo cookies, finely crushed
For Assembly
- 1/4 cup espresso, for brushing layers (optional)
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour three 6-inch round cake pans, then line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the strong brewed coffee, vegetable oil, and 3/4 cup unsweetened cocoa powder until smooth. Add the eggs, granulated sugar, and light brown sugar, whisking until fully incorporated and smooth.
⏱️ 10 min
- 3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
⏱️ 3 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour in the buttermilk and whisk until the batter is smooth and uniform. Do not overmix.
⏱️ 5 min
- 5
Divide the batter evenly among the three prepared 6-inch pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs.
⏱️ 30 min•🌡️ 350
- 6
Immediately invert the warm cakes onto a wire rack lined with parchment paper. This helps flatten the tops. Let cool for 10 minutes, then carefully remove from pans. Using a serrated knife, trim the domed tops of the cake layers to create flat surfaces. Wrap each trimmed cake layer tightly in plastic wrap and refrigerate overnight.
⏱️ 15 min
- 7
For the Coffee White Chocolate Ganache: In a small saucepan, combine the heavy cream and whole coffee beans. Bring to a gentle simmer over medium heat, then remove from heat and let steep for 15 minutes to infuse the coffee flavor.
⏱️ 20 min
- 8
Place the chopped white chocolate, cubed butter, and salt in a heatproof bowl. Strain the warm coffee-infused cream directly over the white chocolate mixture, discarding the coffee beans. Let sit for 5 minutes, then whisk until the white chocolate and butter are completely melted and the ganache is smooth and emulsified.
⏱️ 10 min
- 9
Cover the ganache and refrigerate overnight until firm but spreadable.
- 10
For the Cookies and Cream Frosting (Swiss Meringue Buttercream): In the bowl of a stand mixer, combine the egg whites and granulated sugar. Place the bowl over a saucepan of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Whisk constantly until the sugar is dissolved and the mixture reaches 160°F (71°C).
⏱️ 10 min
- 11
Remove the bowl from the heat and attach it to the stand mixer fitted with the whisk attachment. Beat on high speed until stiff, glossy peaks form and the meringue is cool to the touch (about 8-10 minutes).
⏱️ 10 min
- 12
Switch to the paddle attachment. With the mixer on medium-low speed, add the softened butter, one piece at a time, until fully incorporated. The mixture may look curdled at first, but continue beating until it comes together into a smooth buttercream. Beat in the vanilla extract and espresso powder.
⏱️ 10 min
- 13
Gently fold in the finely crushed Oreo cookies until evenly distributed. Do not overmix, or the cookies will break down too much.
⏱️ 5 min
- 14
To assemble: If desired, brush each cake layer with a small amount of espresso for extra coffee flavor. Place one cake layer on your serving plate or cake stand. Pipe a dam of cookies and cream frosting around the edge of the cake layer.
⏱️ 5 min
- 15
Fill the center of the dam with a generous layer of the coffee white chocolate ganache. Spread evenly. Place the second cake layer on top and repeat the frosting and ganache layers.
⏱️ 5 min
- 16
Top with the third cake layer. Crumb coat the entire cake with a thin layer of cookies and cream frosting. Chill for 15-20 minutes to set the crumb coat.
⏱️ 20 min
- 17
Apply the remaining cookies and cream frosting to the top and sides of the cake, smoothing it with an offset spatula or bench scraper. Decorate as desired. Serve at room temperature.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Coffee Cookies and Cream Cake
For the Chocolate Cake Layers
- 1 cup strong brewed coffee, cooled
- 1/2 cup vegetable oil
- 3/4 cup unsweetened cocoa powder
- 2 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
For the Coffee White Chocolate Ganache
- 1 cup heavy cream
- 1/4 cup whole coffee beans
- 8 ounces white chocolate, chopped or wafers
- 2 tablespoons unsalted butter, cubed
- 1/8 teaspoon salt
For the Cookies and Cream Frosting (Swiss Meringue Buttercream)
- 4 egg whites
- 1 cup granulated sugar
- 2 sticks unsalted butter, softened, cut into 1-inch pieces
- 1 teaspoon vanilla extract
- 1 tablespoon espresso powder
- 15 Oreo cookies, finely crushed
For Assembly
- 1/4 cup espresso, for brushing layers (optional)
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour three 6-inch round cake pans, then line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the strong brewed coffee, vegetable oil, and 3/4 cup unsweetened cocoa powder until smooth. Add the eggs, granulated sugar, and light brown sugar, whisking until fully incorporated and smooth.
⏱️ 10 min - 3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
⏱️ 3 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour in the buttermilk and whisk until the batter is smooth and uniform. Do not overmix.
⏱️ 5 min - 5
Divide the batter evenly among the three prepared 6-inch pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs.
⏱️ 30 min•🌡️ 350 - 6
Immediately invert the warm cakes onto a wire rack lined with parchment paper. This helps flatten the tops. Let cool for 10 minutes, then carefully remove from pans. Using a serrated knife, trim the domed tops of the cake layers to create flat surfaces. Wrap each trimmed cake layer tightly in plastic wrap and refrigerate overnight.
⏱️ 15 min - 7
For the Coffee White Chocolate Ganache: In a small saucepan, combine the heavy cream and whole coffee beans. Bring to a gentle simmer over medium heat, then remove from heat and let steep for 15 minutes to infuse the coffee flavor.
⏱️ 20 min - 8
Place the chopped white chocolate, cubed butter, and salt in a heatproof bowl. Strain the warm coffee-infused cream directly over the white chocolate mixture, discarding the coffee beans. Let sit for 5 minutes, then whisk until the white chocolate and butter are completely melted and the ganache is smooth and emulsified.
⏱️ 10 min - 9
Cover the ganache and refrigerate overnight until firm but spreadable.
- 10
For the Cookies and Cream Frosting (Swiss Meringue Buttercream): In the bowl of a stand mixer, combine the egg whites and granulated sugar. Place the bowl over a saucepan of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Whisk constantly until the sugar is dissolved and the mixture reaches 160°F (71°C).
⏱️ 10 min - 11
Remove the bowl from the heat and attach it to the stand mixer fitted with the whisk attachment. Beat on high speed until stiff, glossy peaks form and the meringue is cool to the touch (about 8-10 minutes).
⏱️ 10 min - 12
Switch to the paddle attachment. With the mixer on medium-low speed, add the softened butter, one piece at a time, until fully incorporated. The mixture may look curdled at first, but continue beating until it comes together into a smooth buttercream. Beat in the vanilla extract and espresso powder.
⏱️ 10 min - 13
Gently fold in the finely crushed Oreo cookies until evenly distributed. Do not overmix, or the cookies will break down too much.
⏱️ 5 min - 14
To assemble: If desired, brush each cake layer with a small amount of espresso for extra coffee flavor. Place one cake layer on your serving plate or cake stand. Pipe a dam of cookies and cream frosting around the edge of the cake layer.
⏱️ 5 min - 15
Fill the center of the dam with a generous layer of the coffee white chocolate ganache. Spread evenly. Place the second cake layer on top and repeat the frosting and ganache layers.
⏱️ 5 min - 16
Top with the third cake layer. Crumb coat the entire cake with a thin layer of cookies and cream frosting. Chill for 15-20 minutes to set the crumb coat.
⏱️ 20 min - 17
Apply the remaining cookies and cream frosting to the top and sides of the cake, smoothing it with an offset spatula or bench scraper. Decorate as desired. Serve at room temperature.
⏱️ 15 min