OREO COOKIE DOUGH RED VELVET BLONDIE LAYER CAKE

Layers of red velvet blondie and eggless oreo cookie dough!
INGREDIENTS:

RED VELVET BLONDIES

1 cup + 2 tbsp salted butter
2 ¼ cups brown sugar, lightly packed

imgonline-com-ua-resize-pamnret9bfcawj
1 ½ tsp vanilla extract
2 ¼ tsp white vinegar
3 eggs
2 oz red food color
1 ½ tbsp cocoa powder
2 ½ cups flour
1 1/8 tsp baking powder
½ tsp baking soda
OREO COOKIE DOUGH

½ cup butter, room temperature
8 oz cream cheese, room temperature
1 ½ cups sugar
2 tsp vanilla extract
2 ¼ cups all purpose flour
3-4 tbsp milk
1 ½ cups Oreo crumbs
WHITE CHOCOLATE GANACHE

12 oz white chocolate chips, divided
½ cup heavy whipping cream, divided
CHOCOLATE FROSTING AND TOPPINGS

¼ cup butter
¼ cup shortening
1 ¾ cups powdered sugar
¼ cup cocoa
1 tbsp water or milk
7 Oreos
Oreo crumbs
DIRECTIONS:

1. Line the bottoms of three 8 inch cake pans with parchment paper and grease the sides. Preheat oven to 350 degrees.
2. Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.
3. Add brown sugar and whisk to combine.
4. Add the vanilla, vinegar, eggs and red food color and whisk until incorporated.
5. In another bowl, combine dry ingredients.
6. Slowly add dry ingredients to wet ingredients and mix until combined.
7. Divide batter evenly between cake pans and bake for 25-30 minutes.
8. Remove blondies from oven and allow to cool for about 10-15 minutes, then remove to cooling rack to finish cooling. While blondies cool, make cookie dough.
TO MAKE THE COOKIE DOUGH:

1. Cream butter, cream cheese and sugar together until light and fluffy, about 2-3 minutes.
2. Mix in vanilla extract.
3. With the mixer on low speed, add flour and mix until combined.
4. Add milk and Oreo crumbs and mix until combined. Dough will be thick. Set aside.
TO ASSEMBLE CAKE:

Once the blondies are cool, it’s time to put the layers together. You can pile the cookie dough onto the blondies, stack the layers and leave messy layers, or use the method I used for having clean edges/sides of the cake.
1. Place half of white chocolate chips in a metal bowl.
2. Microwave half of the heavy cream until it starts to boil. Remove from microwave and pour over white chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk white chocolate and cream until smooth.
5. Using one of the same 8 inch cake pans that you baked the blondies in, put parchment paper or saran wrap in the bottom and up the sides of the pan. You will use it to lift the layers out of the pan.
6. Place the first blondie into the bottom of the pan.
7. Add about 3 tbsp of white chocolate ganache on top of the brownie and spread into a thin layer. This will help the cookie dough stick to the blondie.
8. Put half of the cookie dough into the pan and spread evenly on top of the blondie.
9. Remove the first two layers from the cake pan and place on it’s serving dish.
10. Repeat steps 5-8 with the second blondie and remaining cookie dough, then remove from pan.
11. Put another 3 tbsp of white chocolate ganache on top of the cookie dough layer from the first section of cake and spread thinly.
12. Place the second section of cake onto the first.
13. Put another 3 tbsp of white chocolate ganache on top of the cookie dough layer on top (the fourth layer) and spread thinly.
14. Top with remaining blondie.
TO FINISH OFF THE CAKE:

1. Place remaining white chocolate chips in a metal bowl.
2. Microwave remaining heavy cream until it starts to boil. Remove from microwave and pour over white chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk white chocolate and cream until smooth.
5. Allow to sit for a few minutes until it just starts to thicken, then pour over the top of the cake and spread to the edges with an offset spatula, allowing it to drip down the sides.
6. Place cake in refrigerator to firm and make the chocolate frosting.
7. To make the frosting, beat the shortening and butter together until smooth.
8. Slowly add the powdered sugar and cocoa and mix until smooth.
9. Add water or milk and mix until smooth.
10. Remove cake from fridge, and pipe icing onto the top edge of the cake. Top with Oreos and Oreo crumbs. Refrigerate until ready to serve. Let sit on the counter for at least an hour before serving to soften enough to cut.

Oreo-Cookie-Dough-Red-Velvet-Brownie-Layer-Cake2Oreo-Cookie-Dough-Red-Velvet-Brownie-Layer-Cake5Oreo-Cookie-Dough-Red-Velvet-Brownie-Layer-Cake6Oreo-Cookie-Dough-Red-Velvet-Brownie-Layer-Cake-collage

*http://www.lifeloveandsugar.com/2016/01/28/oreo-cookie-dough-red-velvet-blondie-layer-cake/

Leave a Reply