Two Tiered Cookies and Cream Cake

My first attempt at making a two tiered cake for one of my friend's birthday.

Why choose one cake when you can have both?

The Process

This cake took me about a week to make since I work full time and had other commitments.

Instead of trying to do everything at once, I broke it down into smaller steps. Whenever I had time, I baked two layers at a time, then let them cool and freeze.

For the 8-inch chocolate cake layers, I wrapped them in saran wrap, then again in foil, and stored them in a ziplock bag. For the 6-inch cake, I vacuum sealed it.

Doing it this way made the process feel more manageable and helped me stay organized.

Flavor and Build

For the vanilla cake, I tried the reverse creaming method for the first time, and honestly, it was hard to mess up. I crushed Oreos and folded them into the vanilla batter, which added a really nice texture and flavor. It turned out really delicious, and it was even the birthday girl’s favorite.

For the chocolate cake, I followed Preppy Kitchen’s devil’s food cake recipe. Again, pretty foolproof.

I used an American-style buttercream with cookies and cream for the frosting. At this point, I was starting to get better at frosting cakes. I still struggle with piping, but I was getting the hang of smoothing and working with the buttercream.

The Challenge

The part where I messed up… stacking the cake.

It was a little crooked, but honestly, I did my best. It was stable enough that nothing tipped over during the drive, which felt like a win.

Driving with a two-tiered cake was kind of terrifying though. It definitely gave me a new level of respect for bakeries that deliver wedding cakes or large tiered cakes.

Final Thoughts

Overall, I think this was a successful bake in terms of flavor.

There’s still a lot I can improve on, especially with stacking and decorating, but I could see the progress I was making.