When cookies and cake come together it's heaven.

Cookies n cream, yes oh yes. I made this cake with every intention of bringing it to a friend who just had her fourth baby. I figured she'd earned it. But then I tried the frosting...and well, I'm embarrassed to say, the only place this cake went was my belly. In my belly big time.

Can you blame me? Look at this cake! How could I resist? I even want to eat the pictures.

Layers of moist buttermilk cake, speckled with chocolate chips, then topped with crushed Oreo cookie cream cheese frosting...seriously? You had me at Oreo. We all know will power is not my strong suit. By the time my husband came home from work I had eaten a quarter of this cake, a cake I made for someone else! I couldn't even look him in the eye. I was like a puppy that had an accident on the floor. Thank goodness the cake was going to be a surprise for my friend, otherwise I'd be stopping by the local bakery.

The speckled look of the cake layers happened by happy accident. I attempted to turn my tried and true buttermilk cake into a buttermilk chocolate cake, by adding melted chocolate chips to the batter. But the metal mixing bowl was so cold, it was snowing that morning, the melted chocolate seized in the mix. I was worried at first, but the result was not only gorgeous, but insanely delicious, hence me eating a quarter of the cake. Ok, half the cake now, if I'm being honest. Ugh, I might be sick, but so worth it.

The frosting is unreal. It's a cream cheese base with crushed Oreo cookies mixed in. It's creamy, tangy, fluffy, and full of chocolate flavor. If you like Oreos, and really, who doesn't, you will want to swim in this frosting. Will power out the door, you'll be sitting right by me, with a stomach full of cake. Welcome to my world!

Cookie n Cream Cake

* Makes a 3 layered 6" cake

2 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups granulated sugar
1 tsp pure vanilla extract
4 large eggs, at room temperature
1 1/3 cup buttermilk, at room temperature
1/2 cup mini chocolate chips

Preheat your oven to 350°F. Butter and flour three 6" round pans.
In a medium bowl sift together flour, baking soda, and salt. Set aside.
In a large bowl, cream sugar and butter, on medium high speed, till light and fluffy. About 3-5 minutes.
On low speed, add vanilla and eggs, one at a time. Mix till combined, scraping the bowl as needed.
On low speed, add 1/2 of the dry ingredients, followed by 1/2 of the buttermilk. Repeat. Mix until smooth but do not over beat.
Stir in the mini chocolate chips.
Divide the batter evenly between prepared cake pans.
Bake on middle rack for 30-35 minutes, till a tester comes out clean. Allow to cool for 10 minutes. Transfer to a wire rack to cool completely.
* Baker's Note: For precise altitude adjustments see here.

Oreo Cream Cheese Frosting

* You may want to double the frosting recipe, depending on your taste.

8 oz cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
4 cups powdered sugar
1/2 cup Oreo cookie crumbs (ground in a food processor or blender)

With an electric mixer on medium-high speed, blend the cream cheese and butter till smooth. Add the vanilla and mix till combined.
On low speed, add the powdered sugar. Mix till combined, then mix on high speed for 2 minutes till light and fluffy.
Stir in the Oreo cookie crumbs.

Assembly

Have some extra crushed Oreos on hand to decorate and some whole cookies for the top.

Place a flat bottomed cooled cake layer on a serving platter. Cover the top with a generous layer of Oreo cream cheese frosting. Sprinkle with some crushed cookies if desired.
Place the second cake layer, flat side facing up, on top of the frosted first layer. Cover the top with a generous layer of Oreo cream cheese frosting. Sprinkle with some crushed cookies if desired.
Place the final cake layer, flat side facing up. Apply a thin crumb coat of frosting. Chill for 15 minutes, uncovered.
Remove cake from fridge and, with an offset spatula, apply a generous layer of Oreo cream cheese frosting over the entire cake, starting at the top and smoothing down and over the sides. Decorate the top with extra cookies.
Serve at room temperature. Can be made one day ahead, kept chilled.