Chocolate-Vanilla Rosette Cake

This was a pretty simple project. I wanted a cake that reminded me of an oreo (bad craving).

For the CAKE:
The basic Hershey's Perfectly Chocolate Cake (my favorite go-to chocolate cake).

For the buttercream i used this recipe:

Ingredients

• 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!) Ideal texture should be like ice cream.
• 3-4 cups confectioners (powdered) sugar, SIFTED
• ¼ teaspoon table salt
• 1 tablespoon vanilla extract
• up to 4 tablespoons milk or heavy cream

Instructions

1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

Once the cake had cooled, i used a wilton 1M star tip to pipe rosettes all along the top of the first layer. It does not have to be perfect though, as the next layer will sit on top of these rosettes.
For the top layer i started piping from the outside and worked my way in.

might use these recipes for my daughters next birthday cake, it was THAT good!