Cookie Dough Oreo Cake with Browned Butter Buttercream {Recipe}

 

Have y'all tried the new Oreo flavors?  About a week ago Oreo released two new flavors: Cookie Dough and Marshmallow Crispy. I was on a computer in my college library when I saw an article that these two new flavors were coming out. I was so excited and looked around to see if anyone else was seeing what I was seeing. They weren't. I was halfway hoping that somebody would catch my eye as I was looking around so that I could tell them about the new flavors. They didn't. It's probably better that way, though, because they might have realized thought that I was crazy.

I have yet to try the Marshmallow Crispy kind, but the Cookie Dough ones are really good! They don't taste exactly like cookie dough, but they are still tasty. They have sort of a caramel-y flavor which is why I thought they would go really well in a cake with a browned butter frosting. And did they ever!

Cookie Dough Oreo Cake with Browned Butter Buttercream

{Printer Version Here}

Source: Once Upon a Tier original. 

Yields 12-14 servings

Ingredients:

Cookie Dough Oreo Cake:

1 box vanilla cake mix

1 small box vanilla pudding mix

3/4 cup canola oil

3/4 cup milk

4 large eggs

1 1/2 cups crushed Cookie Dough Oreo cookies 

Browned Butter Buttercream:  

3 sticks salted butter

1 1/2 pounds powdered sugar

1 teaspoon vanilla

5-6 tablespoons milk

Directions:

For the cake:

1. Preheat oven to 350 degrees F. Spray two 9-inch cake pans with floured baking spray. 

2. With an electric mixer, mix the cake mix, pudding mix, oil, milk, and eggs on low speed until combined, about 30 seconds. Increase the speed to medium and beat for 2 minutes. Fold in the crushed Oreo cookies. Pour half of the batter into each prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, about 25 minutes. Let cool on wire racks for about 10 minutes, then flip the cakes out of the pans and let them cool completely. 

For the buttercream:

3. Place the butter into a saucepan. Melt the butter over medium heat, stirring constantly. Continue to cook and stir the butter until it starts to turn a golden brown (it will get very foamy before it starts to turn color). When the butter is golden brown and smells like toffee, remove it from the heat. Let the butter sit until cool. If you're like me, you will want to drink it at this stage. Instead, pour the butter into a container lined with plastic wrap. Place in the refrigerator until it is the consistency of softened butter (or refrigerate in until solid and then take out to soften).

4. In an electric mixer fitted with the paddle attachment, beat the softened browned butter on medium speed until fluffy. Add the powdered sugar and beat on low speed for 30 seconds. With the mixer still on, add the vanilla and milk, 1 tablespoon at a time, until the buttercream is spreading consistency.

Assembling the cake:

5. Level the cake layers and place one on a cake stand. Spread some buttercream and place second layer on top. Cover the entire cake with frosting, reserving some for the rosettes on top if desired. Crush Cookie Dough Oreo cookies in a food processor and press the crumbs onto the side of the cake. If desired, pipe 4 evenly spaced rosettes on top of the cake. Stand a Cookie Dough Oreo cookie in each rosette. Pipe 4 smaller rosettes in between the larger rosettes. Sprinkle with cookie crumbs. 

Enjoy!