This week marks my baby’s 25th birthday. A quarter of a century! How is that possible? I think that officially makes me old, but I’m good with that. I’ve earned my wrinkles. I view them as badges of wisdom.

For his birthday cake, I knew that chocolate of some sort must be incorporated. Last year I went full-on chocolate with the ultimate gluten-free chocolate cake. I think his favourite was the smarties rainbow cake I made a few years ago.
Ever since I saw the cookies and cream cake on preppy kitchen, I have wanted to recreate it. You need to check out his blog. I have picked up so many baking tips from him. Do you know about cake strips? They’re wrapped around the cake pan and they help prevent domed and cracked tops and over-cooked edges. I used them for these cakes and I had the most level cakes ever. No trimming necessary.

My son follows a mostly gluten-free diet so I created a GF version. The original cake used chopped Oreos in the batter. I found GF ones at Trader Joes, but there are several other brands of GF chocolate sandwich cookies. I made a Swiss meringue buttercream. It is a bit more work than an American buttercream, but I think the light and silky texture is worth it.

Click here to print recipe for Cookies and Cream Cake (Gluten Free)