FOR THE CAKE:
2 cups all-purpose flour
1/2 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons butter, room temperature
1 1/2 cups sugar
3 eggs, room temperature
2 teaspoons vanilla extract
1 1/2 cup buttermilk
3/4 cup chocolate chips
FOR THE FROSTING:
1/4 cup butter, room temperature
12 ounces cream cheese, room temperature
2 tablespoons vanilla extract
2 cups confectioners sugar
20 oreo (or chocolate sandwich cookies), crushed
optional: additional cookies and freshly whipped cream for decorating
Preheat oven to 350 °F. Line two 8-inch round cake pans with parchment paper and lightly grease.
Using an electric mixer, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, followed by vanilla extract.
Stir in half the flour, followed by half the buttermilk. Add the remaining dry ingredients (half the flour, cocoa powder, baking soda, and salt), followed by the rest of the buttermilk.
Stir just until all dry ingredients are incorporated. Gently stir in chocolate chips.
Divide batter evenly between two pans. Bake for 30-35 minutes, or until a tester in the center of the cake comes out almost clean.
Cool in pans for 15 minutes, then turn onto a wire rack to cool completely (1-2 hours) before frosting.
To make the frosting, use an electric mixer to beat together the butter and cream cheese until smooth. Add in the vanilla extract. Slowly add in the powdered sugar, 1/4 cup at a time.
If frosting is too stiff, add in one tablespoon of milk. Beat in the crushed Oreos.
To assemble the cake, spread a thin layer of the frosting on the bottom of a cake plate to help prevent the cake from sliding.
Place a layer of cake on the bottom and spread a thick layer of frosting across the top of the cake. Place the second layer of cake on top.
Spread a thin layer of frosting along the sides and top of the cake and refrigerate for 15 minutes.
Use a spatula to cover the cake with the remaining frosting, ensuring no cake is visible through the frosting.
Decorate with piped whipped cream and whole sandwich cookies, if desired. Refrigerate cake until serving.
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