recipe adapted from Ina Garten ~ The Barefoot Contessa
makes 8″ layer cake or 15 cupcakes
3/4 cup room temp butter (1 1/2 sticks)
2/3 c. white sugar
2/3 c. packed light brown sugar
2 t. vanilla
1 c. buttermilk
1/2 c. sour cream
2 T. brewed coffee
1 3/4 c. AP flour
1 c. cocoa
1 1/2 t. baking soda
1/2 t. saltpreheat to 350
Grease cake pans with butter and line bottoms with parchment rounds. Butter the parchment and flour entire pan, dusting off excess.
Cream butter and sugars until light and fluffy (approx 3-4) min on med-high speed. Add eggs one at a time, then add vanilla. Mix well.
In a separate bowl sift together dry ingredients (flour, cocoa, baking soda, salt). In another bowl whisk together buttermilk, coffee and sour cream.
On low speed add in alternating thirds beginning with buttermilk and ending with flour. Scrape down sides when necessary. Mix until just incorporated.
Bake 20-25 min until center is set.
Cool in pan 10 min and remove from pans.
2 sticks unsalted butter room temp
1 cup veg. shortening (Crisco)
2 lbs powdered sugar sifted approx
1/2 cup heavy cream
2 t. vanilla 30 Oreos crushed (2/3 of pack)
On med-high speed in stand mixer beat the butter and shortening until smooth (approx 4 min). Slowly add the the powdered sugar, scraping the sides when necessary. Add the cream and vanilla and beat at med speed until consistency you like, adding more cream if you prefer.
Set aside 2 cups plain buttercream. Now on low speed combine the crushed Oreos into the frosting until they are mixed in thoroughly.
When the cake layers are completely cooled cut each in half to make 4 layers. Layer the cake with the Oreo buttercream.
Once layered take reserved vanilla buttercream and cover the cake. Decorate as you like!