Description
Nutella-Stuffed Cookies and Cream Cake: Get ready for gooey Nutella, crunchy Oreos, and creamy frosting in every decadent slice. Pure bliss awaits!
Ingredients
Scale
- Cake Layers:
- 2 ½ cups (300g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (240ml) whole milk, room temperature
- Nutella Swirl:
- ½ cup (120g) Nutella, slightly warmed
- Cookies & Cream Frosting:
- 1 ½ cups (340g) unsalted butter, softened
- 5 cups (600g) powdered sugar, sifted
- ½ cup (120ml) heavy cream
- 1 teaspoon vanilla extract
- 1 ½ cups (about 15–18 cookies) crushed Oreo cookies
- Garnish:
- Extra whole or crushed Oreo cookies
Instructions
- 1. Get Ready for Cake Success:: First things first, preheat your oven to 350°F (175°C), because nobody likes waiting for the oven, right? Then, grab two 8-inch round cake pans. Line the bottoms with parchment paper, and grease and flour the sides. This step is crucial, honestly; I’ve had cakes stick before, and it’s heart-breaking. Just take your time here, it’ll save you a lot of headache later. I often forget the parchment, then regret it immediately, so learn from my oops!
- 2. Mixing Up the Dreamy Batter:: In a medium bowl, whisk together your flour, granulated sugar, baking powder, and salt. Set that aside. In a large bowl, cream together the room temperature butter and sugar until it’s light and fluffy. This usually takes me about 3-5 minutes with my hand mixer, and it’s where all the air gets incorporated. Then, beat in the eggs one at a time, making sure each is fully mixed before adding the next. Stir in the vanilla extract. Honestly, it smells so good at this point!
- 3. Bake Those Beautiful Layers:: Now, gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry. Mix just until combined; please, don’t overmix, or your Nutella-Stuffed Cookies and Cream Cake will be tough! Divide the batter evenly between your prepared pans. Here’s the fun part: dollop spoonfuls of Nutella on top of the batter in each pan, then use a knife or skewer to gently swirl it in. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. My kitchen always smells incredible during this step!
- 4. Whipping Up the Creamy Frosting:: While the cakes are cooling, let’s make that dreamy cookies and cream frosting. In a large bowl, beat the softened butter until it’s light and fluffy, about 2 minutes. Gradually add the powdered sugar, one cup at a time, beating well after each addition. This part can get messy, so I usually start on a low speed to avoid a sugar cloud! Once all the sugar is in, beat in the heavy cream and vanilla extract until the frosting is smooth and creamy. Finally, fold in those crushed Oreo cookies. It’s okay if some are big chunks; I like the texture!
- 5. Assembling Your Nutella-Stuffed Masterpiece:: Once your cake layers are completely cooled (this is critical, don’t rush it!), level them if needed. Place one cake layer on your serving plate. Spread a generous layer of cookies and cream frosting over the top. Carefully place the second cake layer on top. Repeat with another layer of frosting. Then, frost the sides of the cake, using an offset spatula to smooth it out. Don’t worry if it’s not perfect; a rustic look is totally in, and honestly, mine rarely look magazine-ready!
- 6. The Grand Finale: Chill & Serve:: Once your Nutella-Stuffed Cookies and Cream Cake is frosted, you can decorate it with extra crushed Oreos or even some whole ones around the base or on top. I sometimes drizzle a little extra melted Nutella, because why not? Pop it into the fridge for at least 30 minutes to let the frosting set up. This also makes it much easier to slice neatly. The waiting is the hardest part, I swear! Then, slice into generous pieces and enjoy your incredible creation. It smells and tastes like pure joy!