The Basic Cream Cake is a delightful and indulgent dessert that combines the richness of chocolate with the creamy goodness of cream cheese and whipped cream frosting. This classic cake is a favorite for various occasions, from birthdays to celebrations, or simply as a sweet treat to satisfy cravings.

The history of cream cakes can be traced back to the early 19th century when cakes became popularized as special occasion treats. As baking techniques evolved and new ingredients became more accessible, bakers experimented with various cake recipes, leading to the creation of different cake varieties.

The Basic Cream Cake, as we know it today, is a modern take on traditional cake recipes. It features a moist chocolate cake with layers of cream cheese frosting blended with whipped cream and crushed Oreos, providing a delightful combination of textures and flavors.

Over time, this cake has become a versatile and customizable dessert. Bakers often add their unique twists by incorporating different fillings, frostings, and toppings, making it a beloved and cherished treat for cake enthusiasts worldwide.

INGREDIENTS

Cake:

• 1 1/3 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 oz. bittersweet chocolate, melted and cooled
• 1/2 cup buttermilk, room temperature
• 1/2 cup boiling water
• 2/3 cup mini chocolate chips
• 1 tablespoon all-purpose flour

Frosting:

• 8 oz. cream cheese, room temperature
• Pinch of salt
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups heavy cream, cold
• 3 cups crushed Oreos

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Butter and flour three 8-inch cake pans or use the parchment paper method for easy removal.
2. In a medium-sized bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and fine salt.
3. In a large bowl using an electric mixer, beat the unsalted butter on medium speed until creamy. Add the light brown sugar and granulated sugar, and beat for a couple of minutes until the mixture becomes light and fluffy.
4. Add the eggs one at a time, beating after each addition until fully incorporated. Beat in the vanilla extract. Lower the mixer speed to low, and mix in the melted bittersweet chocolate.
5. Add the dry ingredients and buttermilk alternately to the batter, beginning and ending with the dry ingredients (dry ingredients in 3 batches and buttermilk in 2). Mix after each addition just until incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula. Still mixing on low speed, add the boiling water to the batter.
6. Toss the mini chocolate chips with the tablespoon of all-purpose flour, then gently stir them into the batter.
7. Divide the cake batter evenly among the three prepared cake pans, spreading the batter out in the pans if necessary.
8. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of a cake comes out clean. Allow the cakes to cool in the pans for about 5 minutes, then remove them from the pans and place them on wire racks to cool completely. For best results, wrap the cooled cakes individually in plastic wrap and freeze them for at least an hour.
9. To make the frosting, combine the cream cheese, salt, and granulated sugar in a large bowl. Cream together using an electric mixer until smooth and creamy. Mix in the vanilla extract.
10. In another large bowl, beat the heavy cream into stiff peaks using an electric mixer. Gently fold the whipped cream into the cream cheese mixture, then fold in the crushed Oreos.
11. To assemble the cake, place one cake layer on the bottom of a cake round or cake plate. Spread a layer of frosting on top using an offset spatula. Stack the second cake layer and add another layer of frosting. Add the final cake layer on top. If needed, trim the cake layers to make them flat. Spread frosting on the top and sides of the cake. For a smooth finish, run a spatula under hot water and gently smooth the frosting.
12. Store the cake in the refrigerator until ready to serve. The Basic Cream Cake is now ready to be enjoyed, a scrumptious blend of chocolate cake and creamy, Oreo-laden frosting that will surely delight dessert enthusiasts.