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.
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.