Cookies and Cream Birthday Sprinkle Overload Cake

By vealam

Ingredients

• Cookies and Cream Cheesecake Layer:
• 16 oz. cream cheese, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp. vanilla extract
• 20 Oreos, crushed
• Sprinkle Cake:
• 2 1/4 cups cake flour
• 1 cup milk at room temperature
• 6 large egg whites at room temperature
• 2 tsp. vanilla extract
• 1 tsp. butter emulsion extract
• 1 3/4 cups granulated sugar
• 4 tsp. baking powder
• 1 tsp. salt
• 1 1/2 sticks unsalted butter, softened but still cool (I used Plugra)
• 1/3 cup sprinkles
• Ultimate Fudge Frosting:
• 2 cups unsalted butter, at room temperature (I used Plugra)
• 12 ounces semisweet chocolate, melted, slightly cool
• 4 cups powdered sugar
• 2 TBSP unsweetened cocoa powder

Details

Servings 1
Adapted from culinaryconcoctionsbypeabody.com

Preparation

Step 1

For the cheesecake:
Using a stand mixer with the paddle attachment, mix the cream cheese on medium-low speed for 30 seconds.
Add in sugar and eggs and beat until smooth, about 3 minutes.
Scrape down the sides and bottom of the bowl if needed.
Fold in the Oreo pieces.
Prepare an 8-inch or 6-inch spring-form pan (depending on what size cake you are making) by spraying with bakers spray and lining with parchment.
Pour the filling into the pan (over the Oreo’s) and bake until set, 35-40 minutes at 325 degrees for the 8-inch. Will take almost an hour for the 6-inch.
Set the cheesecake on a wire rack and let it cool completely.
Refrigerate for at least 6 hours before assembling cake.
For the Sprinkle Cake:
Heat oven to 350 degrees. Prepare two 8-inch cake pans or two 6-inch cake pans with baking spray and parchment paper at the bottom to prevent sticking.
Make sure milk and eggs are room temperature.
Pour milk, egg whites, and extracts into medium bowl and mix with fork until blended.
Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.
Fold in the sprinkles.
Pour batter evenly between two prepared cake pans.
Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes. If using 6-inch pans you will bake for 45-55 minutes. You will need to put foil on top to prevent burning after the 30 minute mark.
Allow cake to cool to room temperature.

Place cream cheese and vanilla into bowl of stand mixer. Mix on medium-low speed for 30 seconds. Add in sugar and eggs and beat until smooth. (3-5 minutes)
Scrape down the sides of the bowl if needed.
Prepare an 8-inch spring-form pan by spraying with bakers spray and lining with parchment.
Arrange Oreo’s on the bottom of the pan.
Pour the filling into the pan (over the Oreo’s) and bake until set, 35-40 minutes at 325 degrees.
Set the pie on a wire rack and let it cool completely.
Refrigerate for at least 6 hours before assembling cake.
For the frosting:
Using a stand mixer with the paddle attachment, cream butter and 2 cups sugar until fully combined.
Add melted chocolate and cocoa powder, and beat on low speed until fully incorporated.
Add the remaining two cups of sugar. You might need to thin it out, I never had.
This is a fantastic frosting and I don’t even really like chocolate that much…yeah I know, but you could seriously bath in this.
To assemble the cake:
Trim the sprinkle cake so that the top is even.
Place a bottom layer on a cake plate or cake circle.
Frost a thin layer on of frosting on the top to help the cheesecake layer adhere better.
Place the cheesecake layer on top.
Spread a thin layer of frosting on the top of the cheesecake and place the top layer of the sprinkle cake.
Frost the sides and the top of cake. I then chose to put more frosting in a piping bag and make designs to hold extra Oreo’s…because why not.
I also chose to decorate with some crushed Oreo’s along the side of the cake.