Chocolate Layer Cake with Cookies and Cream Filling

There isn’t much that is better than a great chocolate cake recipe unless it is a great chocolate cake recipe that has a fantastic cookies and cream filling and then is slathered in rich chocolate frosting.

That, my friends, is what we call chocolate nirvana. Please step away from your computer so that the  drool that is about to flow does not damage your keyboard.

chocolate cake cookies and cream filling

Doesn’t that look ….. oh yeah it does.

Four, count ’em, FOUR layers of rich, moist chocolate cake with three layers of thick  filling with crunchy bits of Oreos swimming in vanilla flavor. Slather on a thick coat of chocolate frosting and …BAM! There it is.

chocolate cake cookies and cream filling

Here is the deal. Each bite is perfectly balanced between cake and filling. The cake is moist, the frosting is creamy, the cookies add a nice crunch. This is a cake for those among us with a sweet tooth that may well have once belonged to the saber toothed tiger. Cut the slices thin and serve espresso or a stout Earl Grey tea.

cookies and cream filling

The cake is baked in two layers and then cooled. It is dense enough that slicing each layer in two is simple. Once you have the cake and filling put together push four drinking straws down through the cake to stabilize the layers. Put it in the freezer for about 30 minutes.

chocolate cake

Take it out of the freezer and put the crumb coat on then slip it back into the freezer for about 30 minutes before you put the final frosting on it.

chocolate cake

Top with some crushed cookies and it’s ready to go.

chocolate cake

This really isn’t as complex as it looks, goes together easily, and would make a great cake for a birthday or other celebration. Just a hint — If you have trouble with your cake tops being domed try making a hollow in the center of the cake batter once it is in the pan It doesn’t have to be real deep but the sides will rise a little differently than the center and your cake will be flat on top.

Chocolate Layer Cake with Cookies and Cream Filling
Prep time
Cook time
Total time
Rich chocolate cake is split into four layers and filled with a thick, rich cookies and cream frosting.
Serves: 12 servings
  • 1½ c flour
  • 1 cup cocoa
  • 1 tsp baking soda
  • ½ tsp baking powder
  • Pinch of salt
  • 12 tbs (3/4 cup) unsalted butter, room temp
  • 1 cup sugar
  • 3 eggs, room temp
  • 1 tsp vanilla
  • 1 cup buttermilk
  • 1 package Oreos
  • 6 cups confectioner's sugar
  • 16 tbs (1 cup) unsalted butter
  • 1 tbs (tablespoon) vanilla
  • up to ¼ cup heavy cream
  • Chocolate frosting
  1. Preheat oven to 350F
  2. Grease and flour 2- 8 inch layer cake pans
  3. Blend flour, baking soda, baking powder, salt, and cocoa - set aside
  4. Beat butter until creamy
  5. Beat in sugar until light and fluffy
  6. Add eggs one at a time
  7. Mix in vanilla
  8. Add ⅓ of the flour mixture and beat in quickly
  9. Add ½ the buttermilk and beat until blended
  10. Repeat ending with the last of the flour mixture
  11. Spoon batter evenly into pans
  12. Bake for 25 to 30 minutes
  1. Crumble the cookies in chunks, not too big - set aside
  2. Mix the confectioner's and the butter until the mixture is blended and crumbly
  3. Add vanilla - beat well
  4. Add about 2 tablespoons of the cream and beat
  5. Beat in the cream, 2 tablespoons at a time until the mixture is creamy (you may need a bit more cream than ¼ cup)
  6. Stir in the cookies, reserving ½ cup of cookies for the top of the cake
  1. When cakes are done remove from oven and let stand for 10 minutes
  2. Remove from pans and cool completely
  3. Slice each cooled cake in half horizontally to make 4 layers total
  4. Place one layer on a cake plate and cover with ⅓ of the filling
  5. Press the next layer gently over the filling
  6. Add ⅓ of the filling
  7. Press the next layer gently over the filling
  8. Add the last ⅓ of the filling and top with the last cake layer
  9. Push 4 straws into the cake around the center to stabilize it and freeze for 30 minutes
  10. Remove from freezer and smooth a thin layer of chocolate frosting over the cake
  11. Freeze for 30 minutes
  12. Remove from freezer and finish frosting the cake
  13. Sprinkle reserved crumbs on top and refrigerate
  14. Let stand 30 minutes at room temperature before serving
  15. Remove straws before serving
Try using mint, peanut butter, or golden oreos in the filling
Nutrition Information
Calories: 642 Fat: 30.2

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  1. Sara says

    Do you think this cookies & cream filling would freeze and thaw well over a longer period? (A week or two?) I’m worried the cookies would get too soggy.

    • says

      Sara, honestly I have never frozen it. I don’t think the cookies would get soggy because there isn’t enough liquid in the filling but I can’t promise.

  2. Joanne says

    If I use the cookies and cream filling for a wedding cake that will not be refrigerated for 2 days , will it spoil seeings how there is heavy cream in it.

    • marye says

      I am sorry Amy… I never heard of sweetened cocoa? I use the Hershey’s Special Dark Cocoa found in the baking section of your supermarket. :)

  3. Kelly says

    Am making dessert for my cousins birthday… Now i know what im making 😉 Im sure she (and everyone else…) will love it, and i will get back to you on how it was! :)

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