Source: Once Upon a Tier original.
Yields 12-14 servings
Cookie Dough Oreo Cake:
1 box vanilla cake mix
1 small box vanilla pudding mix
3/4 cup canola oil
3/4 cup milk
4 large eggs
1 1/2 cups crushed Cookie Dough Oreo cookies
Browned Butter Buttercream:
3 sticks salted butter
1 1/2 pounds powdered sugar
1 teaspoon vanilla
5-6 tablespoons milk
For the cake:
1. Preheat oven to 350 degrees F. Spray two 9-inch cake pans with floured baking spray.
2. With an electric mixer, mix the cake mix, pudding mix, oil, milk, and eggs on low speed until combined, about 30 seconds. Increase the speed to medium and beat for 2 minutes. Fold in the crushed Oreo cookies. Pour half of the batter into each prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, about 25 minutes. Let cool on wire racks for about 10 minutes, then flip the cakes out of the pans and let them cool completely.
For the buttercream:
the butter into a saucepan. Melt the butter over medium heat, stirring
constantly. Continue to cook and stir the butter until it starts to turn
a golden brown (it will get very foamy before it starts to turn color). When the butter is golden brown and smells like toffee, remove it from the heat.
Let the butter sit until cool. If you're like me, you will want to
drink it at this stage. Instead, pour the butter into a container lined
with plastic wrap. Place in the refrigerator until it is the consistency
of softened butter (or refrigerate in until solid and then take out to
Assembling the cake:
5. Level the cake layers and place one on a cake stand. Spread some buttercream and place second layer on top. Cover the entire cake with frosting, reserving some for the rosettes on top if desired. Crush Cookie Dough Oreo cookies in a food processor and press the crumbs onto the side of the cake. If desired, pipe 4 evenly spaced rosettes on top of the cake. Stand a Cookie Dough Oreo cookie in each rosette. Pipe 4 smaller rosettes in between the larger rosettes. Sprinkle with cookie crumbs.