High Altitude Mini Cookies and Cream Cake
A mini sized 4-inch cookies and cream cake with soft vanilla cake speckled with crushed Oreos, frosted with Oreo cookie buttercream.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
- 4-Inch Round Cake Pans (x3) OR 6-inch Round Cake Pans (x2)
Ingredients
Cake
- 1 cup + 2 tbsp cake flour, spooned, leveled and sifted
- ½ cup granulated sugar
- 1 tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 large egg
- 1 large egg white (save the extra yolk for another use)
- ½ cup whole milk, room temperature
- 3 tbsp unsalted butter, melted
- 3 tbsp vegetable oil
- 1 tsp vanilla extract
- 4 Oreos, frosting removed, finely chopped
Buttercream
- ¾ cup unsalted butter, softened to room temperature (for a whiter buttercream, substitute half the butter with vegetable shortening)
- 1 ½ cups powdered sugar
- 1 tsp meringue powder
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp vanilla extract
- 3 Oreos, frosting removed, finely crushed
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Spray the bottoms of three 4-inch cake pans (or two 6-inch cake pans) with non-stick baking spray.
- In a bowl, sift together the flour, sugar, baking powder and salt.
- Separately, whisk together the egg, egg white, milk, melted butter, oil and vanilla. Add the wet ingredients to the dry and whisk until just combined.
- Briefly fold in the chopped cookies, being careful not to over-mix. You should have streaks of crumbs, but if you mix them in too much, your cake batter will turn gray.
- Divide the batter between the pans. Bake on the center oven rack for about 20-25 minutes, until the tops of the cakes spring back when lightly touched and a cake tester comes out clean.
- Set the pans on a cooling rack and cool completely before frosting.
Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter/shortening for 1 minute until smooth.
- With the mixer on low, add the powdered sugar, meringue powder and salt and mix until combined.
- Add the vanilla and beat on medium speed for 4-5 minutes, scraping the bowl occasionally. Add a tablespoon of milk, only if needed for desired consistency.
- Gently fold in the crushed Oreos, taking care not to over-mix, or the frosting will turn gray.
- When the cakes are cool, run a knife around the edges and remove from the pans. Use a sharp knife to remove a small portion of the domed top of each cake, so that they are level when you stack them.
- Set one cake layer on a cake board or pedestal. Stack and fill the cakes with the buttercream, then frost all over with a thin crumb coat of buttercream. Chill in the refrigerator for 30 minutes to set the crumb coat.
- Frost the cake with a final layer of buttercream.
Notes
Leftover cake should be stored in an airtight container or cake carrier for up to 3 days. The assembled and frosted cake can also be frozen for several months.
For extra cookie flavor, add chopped Oreos between the cake layers.
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