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Home » Recipes

Chocolate Layer Cake with Cookies and Cream Filling

Published: Jun 10, 2023 by Marye

Rich chocolate cake is split into four layers and filled with a thick, rich cookies and cream frosting.
Total time for the recipe to be finished.Total Time 45 minutes minutes
Jump to Recipe
Closeup of the cut cake showing the layers and the texture.
A slice of the cake with a text overlay for Pinterest.

Please step away from your computer so that the drool that is about to flow does not damage your keyboard.

Don't want to scroll through the page to get to the recipe? Use the table of contents to click on the section you want to go to.

A slice being removed from the cake.
Table of Contents
  • ❤️ Why you'll love it
  • 🧾 Ingredients
  • 📖 Variations
  • 🔪 Instructions
  • 🥫 Storage
  • 💭 Things to know
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 🍽️ Serve with...
  • 📞 The last word
  • 📖 Recipe
  • 💬 Comments

❤️ Why you'll love it

  • Simple cake method and easy steps are great for beginner-bakers
  • Every Oreo-lover's dream (there are actual crushed Oreos in the filling!)
  • Dark chocolate cake layers are moist but sturdy for stacking

Creamy, rich, and decadent, this chocolate layer cake with cookies and cream filling has everything you crave in a mouthwatering dessert.

Adults love this delicious cake for its nostalgic flavors—and kids? Well, kids always love Oreo cookies!

🧾 Ingredients

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

Labeled ingredients for this recipe.

📖 Variations

  • Get creative with the Oreo filling. Swap regular Oreos with mint, peanut butter, Golden, or one of the double-stuffed varieties.
  • Use whatever frosting you prefer on the top and sides of the cake. Pick up some from the grocery store, or make easy American buttercream.
  • Add a little tang with cream cheese filling. Substitute half of the butter (from the filling section of the recipe card) with cream cheese. You'll have to refrigerate the cake if you do use cream cheese, though!
  • Feeling extra fancy? Melt down some chocolate chips to make a chocolate drip decoration around the sides of your cake.
  • Instead of (or in addition to) extra cookie crumbs, feel free to decorate the top of the cake with a few whole Oreos, chocolate candies, sprinkles, candles, and cake toppers. Have fun with it!

🔪 Instructions

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.

Step by step images showing how to mix the cake batter.
  1. Mix dry ingredients
  2. Cream sugar and butter. Add eggs.
  3. Beat in ⅓ of the flour.
  4. Blend in ½ the buttermilk. Repeat the flour and buttermilk once more then end with the last ⅓ of flour.
Collage showing how to assemble the cake step by step.
  1. Spoon chocolate cake batter into 2 high sided cake pans. Bake.
  2. Make the filling according to the instruction in the green recipe card below.
  3. Split each layer into two. Add some of the filling. Repeat, ending with a cake layer.
  4. Frost the cake and add Oreos to garnish.

🥫 Storage

If you manage not to eat the entire cake in one sitting, I applaud your willpower. It's hard to resist

This chocolate layer cake is safe at room temperature, so you can keep it (and any leftovers) on your counter for about three days. Cover the cake in a cloche or cake carrier if you have one, and keep it out of direct sunlight.

Buttercream seals moisture inside the cake, so you don't have to cover it before cutting—unless you're worried about bugs, dust, or other contaminants.

However, once sliced, it's best to cover the exposed section with plastic or store slices in an airtight container to keep them from drying out. And, remember: refrigeration dries cakes out more quickly!

You can freeze this for up to 3 months.

A slice being removed from the cake.

💭 Things to know

Expert Tip: For best results, be sure to use dark cocoa powder—not regular cocoa. They each interact differently with baking powder/soda, so swapping one for the other can prevent your cake from rising properly.

  • I like to use cocoa powder to dust my cake pans so the chocolate cake layers don't have any white residue on the outside. However, cocoa powder is more pricy than flour, so use whichever you prefer.
  • A simple spray-type vegetable oil works fine to grease the pans, as long as it's not a flavored oil, like olive oil. You can also use butter!
  • Pulse the Oreo cookies in a food processor for easy prep. Just don't obliterate them into fine crumbs. You want nice chunks for texture.
  • You can also place the cookies in a freezer bag and whack them with a rolling pin—I recommend this way if you need to release some angst!
  • It's always a good idea to make sure you can swap ingredients before doing so—some recipes are more finicky than others. In this cake, if you need to replace the buttermilk with something, try one of these buttermilk substitution ideas.
  • Alternating the dry ingredients with the buttermilk helps combine everything together evenly. By dumping everything in at once, your cake might end up a little greasy and dense.
  • Don't let the cake batter sit for too long after it's mixed up. It needs to go in the oven pretty quickly!
  • For best results, let the layers of chocolate cake cool fully before attempting to cut or stack 'em.
  • If you're nervous about cutting the layers of cake in half, use a ruler and a knife to make small notches all around the edges. Then, as you cut, you can follow the notches as a guide.

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.

👩‍🍳 FAQs

Do I need to scoop out the cream from the Oreos before adding them to the filling?

Nope! Go ahead and just crumble 'em up and toss 'em in. The marshmallowy cream adds a delicious, authentic Oreo flavor to the cake filling.

Can I freeze extra slices of chocolate layer cake?

Sure thing! Wrap leftover slices tightly in plastic wrap. I like to store the wrapped slices in another bag or container for extra protection. Freeze for up to three months, thawing at room temp for a few hours to enjoy.

Do I need an electric mixer for this recipe?

I do recommend either a hand-held electric mixer with the whisk attachments or a stand mixer with the paddle attachment. It's not impossible to cream the ingredients together by hand, but it does take some good, old-fashioned muscle!

Can I use a cake mix instead of homemade?

If you're looking for a quick and easy hack, sure! You'll need two standard boxes of chocolate cake mix to fill the 8-inch pans enough (you might have a little batter leftover). It won't be quite as tasty as the chocolate cake in this recipe, but once you add the Oreo filling, I'm sure no one will care too much.

Is vanilla extract necessary in a chocolate cake?

It is! Vanilla accents some of the notes in chocolate and helps to create a more well-rounded flavor. If you don't have any, you can use some rum or espresso (though those will alter the flavor a bit.)

A slice of cake on a white plate with a fork next to it.

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  • Fun and so addicting, Deep-Fried Oreos are even tastier than regular ones—I know, I didn't think it was possible, either!
  • Chocolate Mayo Layer Cake might sound odd, but it's the most moist, tender cake you'll have! (The mocha buttercream is really good, too.)
  • No-Bake Oreo Crust is fabulous for oven-free, easy recipes. It makes any pie taste better—get creative and experiment with all of your faves.
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🍽️ Serve with...

  • Dark Chocolate Mint Oreo Chunk Ice Cream—because, if you're already enjoying a chocolate Oreo treat, why not go all-out?
  • Red Velvet Hot Fudge Sauce is tangy, rich, and the perfect complement to a chocolate cake ice cream sundae!
  • Bailey's Irish Temper cocktail pairs great with the dark chocolate flavors of this layer cake—great for washing down the last bite of decadence.

📞 The last word

Obviously, this is not an everyday cake but for a special occasion, you won't find anything that tops this rich chocolate cake with the creamy Oreo 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 a giant saber-toothed tiger.

Cut the slices thin and serve with espresso or a stout Earl Grey tea.

We love this with a scoop of homemade French vanilla ice cream.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Closeup of the cut cake showing the layers and the texture.

Chocolate Layer Cake with Cookies and Cream Filling

4.41 from 40 votes
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Rich chocolate cake is split into four layers and filled with a thick, rich cookies and cream frosting.
Course Dessert - Cake
Cuisine American
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Freeze: 30 minutes minutes
Total Time: 45 minutes minutes
Servings:12 servings
Calories:1038
Author:Marye Audet-White

Ingredients

Cake

  • 1 ½ cups all-purpose flour
  • 1 cup dark cocoa powder, I use Hershey's Special Dark Cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch salt
  • ¾ cup butter, room temperature
  • 1 cup sugar
  • 3 eggs, room temperature
  • 1 teaspoon vanilla
  • 1 cup buttermilk

Filling

  • 14.3 ounces Oreos
  • 6 cups powdered sugar
  • 1 cup butter
  • 1 tablespoon vanilla extract
  • ¼ cup heavy cream, may need a little more or less
  • Chocolate frosting

Instructions

Cake

  • Preheat oven to 350℉
  • Grease and flour 2- 8 inch layer cake pans
  • Blend flour, baking soda, baking powder, salt, and cocoa - set aside
  • Beat butter until creamy
  • Beat in sugar until light and fluffy
  • Add eggs one at a time
  • Mix in vanilla
  • Add ⅓ of the flour mixture and beat in quickly
  • Add ½ the buttermilk and beat until blended
  • Repeat ending with the last of the flour mixture
  • Spoon batter evenly into pans
  • Bake for 25 to 30 minutes

Filling

  • Crumble the cookies in chunks, not too big - set aside
  • Mix the confectioner's and the butter until the mixture is blended and crumbly
  • Add vanilla - beat well
  • Add about 2 tablespoons of the cream and beat
  • Beat in the cream, 2 tablespoons at a time until the mixture is creamy (you may need a bit more cream than ¼ cup)
  • Stir in the cookies, reserving ½ cup of cookies for the top of the cake

Assembly

  • When cakes are done remove from oven and let stand for 10 minutes
  • Remove from pans and cool completely
  • Slice each cooled cake in half horizontally to make 4 layers total
  • Place one layer on a cake plate and cover with ⅓ of the filling
  • Press the next layer gently over the filling
  • Add ⅓ of the filling
  • Press the next layer gently over the filling
  • Add the last ⅓ of the filling and top with the last cake layer
  • Push 4 straws into the cake around the center to stabilize it and freeze for 30 minutes
  • Remove from freezer and smooth a thin layer of chocolate frosting over the cake
  • Freeze for 30 minutes
  • Remove from freezer and finish frosting the cake
  • Sprinkle reserved crumbs on top and refrigerate
  • Let stand 30 minutes at room temperature before serving
  • Remove straws before serving

Notes

Storage:
This chocolate layer cake is safe at room temperature, so you can keep it (and any leftovers) on your counter for about three days. Cover the cake in a cloche or cake carrier if you have one, and keep it out of direct sunlight.
It will be fine for 3 or 4 days.
You can freeze for up to 3 months.
Tips:
    • I like to use cocoa powder to dust my cake pans so the chocolate cake layers don't have any white residue on the outside.
    • A simple spray-type vegetable oil works fine to grease the pans, as long as it's not a flavored oil, like olive oil. You can also use butter!
    • Pulse the Oreo cookies in a food processor for easy prep. Just don't obliterate them into fine crumbs. You want nice chunks for texture.
    • You can also place the cookies in a freezer bag and whack them with a rolling pin—I recommend this way if you need to release some angst!
    • It's always a good idea to make sure you can swap ingredients before doing so—some recipes are more finicky than others. In this cake, if you need to replace the buttermilk with something, try one of these buttermilk substitution ideas.
    • Alternating the dry ingredients with the buttermilk helps combine everything together evenly. By dumping everything in at once, your cake might end up a little greasy and dense.
    • Don't let the cake batter sit for too long after it's mixed up. It needs to go in the oven pretty quickly!
    • For best results, let the layers of chocolate cake cool fully before attempting to cut or stack 'em.
    • If you're nervous about cutting the layers of cake in half, use a ruler and a knife to make small notches all around the edges. Then, as you cut, you can follow the notches as a guide.
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.
You'll find more helpful tips and variations in the body of the post.

Nutrition Facts

Calories: 1038kcal | Carbohydrates: 154g | Protein: 8g | Fat: 48g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 580mg | Potassium: 391mg | Fiber: 5g | Sugar: 123g | Vitamin A: 994IU | Vitamin C: 0.03mg | Calcium: 72mg | Iron: 7mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

First published September 14, 2011. Last updated May 23, 2023 to add better images, tips, and FAQs.

chocolate cake cookies and cream filling

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.41 from 40 votes (35 ratings without comment)

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    Love it? Give it 5 stars!




  1. Shannon Raymond says

    February 21, 2019 at 1:02 pm

    Just wondering if I can use this for a stacked cake or should this be the top layer ?

    Reply
    • MARYE AUDET-WHITE says

      February 27, 2019 at 9:56 pm

      It's probably a little delicate for a stacked cake.

      Reply
  2. Mari G. says

    March 07, 2018 at 11:18 pm

    5 stars
    I'm in the process of making this cake. The creamy filling seems too thick, but I've already added a little more than 1/4 of heavy cream. Should I just add more? It's thick enough that I'm having trouble spreading it onto the layers. I'm sure it'll taste great when it's done, though.

    Reply
    • Marye Audet says

      March 28, 2018 at 12:34 pm

      Mari - just saw this. It is a very thick filling - you can certainly think it down as needed.

      Reply
  3. Marlynn @ UrbanBlissLife says

    January 25, 2016 at 8:54 pm

    5 stars
    Oh my goodness, Marye this dessert looks absolutely heavenly!! Your warning was too late, as I was already drooling on my keyboard just looking at the preview photo of this post! 🙂 Can't wait to make this cake!!

    Reply
  4. Shashi at RunninSrilankan says

    January 25, 2016 at 11:52 am

    Oh Wow - am going week in the knees just looking at this! That filling, that frosting, those moist layers of cake! Wow!!!

    Reply
  5. Jocelyn @BruCrew Life says

    January 25, 2016 at 9:54 am

    This is such a fun cake!!! Gotta love when cake and cookies collide!!!

    Reply
  6. Jerry says

    January 25, 2016 at 8:49 am

    5 stars
    This looks and sounds incredibly decadent. I'm going to have to give this a go the next time the urge to bake strikes. (Hmmm. My wife needs a cake for her birthday!)

    Reply
  7. Kiano | Culinary Inspiration says

    January 25, 2016 at 8:48 am

    Impatiently waiting for it to be someone's birthday so I have an excuse to make this!

    Reply
  8. Aimee @ ShugarySweets says

    January 25, 2016 at 8:07 am

    The layers in this cake are perfect! I may just have to make an extra batch of filling to eat with a spoon!

    Reply
  9. heather @french press says

    August 12, 2015 at 10:33 am

    holy chocolate overload! LOVE the cookies and cream frosting

    Reply
  10. Chrisy @ Homemade Hooplah says

    August 12, 2015 at 9:59 am

    5 stars
    It's dangerous to show me a cake like this! Especially when I have all the ingredients. Looks SO good!

    Reply
  11. allie @ Through Her Looking Glass says

    August 12, 2015 at 8:19 am

    5 stars
    Gorgeous cake Marye. We are technically on vacation this week, though we are just doing a few day trips. I'm thinking about taking this to the outdoor Peter Pan play in Portsmouth this week!

    Reply
  12. amanda @ fake ginger says

    January 26, 2015 at 5:51 pm

    This may be the greatest cake ever. It look absolutely amazing!

    Reply
  13. Sara says

    July 04, 2013 at 2:01 pm

    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.

    Reply
    • Marye Audet says

      July 06, 2013 at 11:50 pm

      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.

      Reply
  14. Joanne says

    April 05, 2013 at 6:18 am

    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.

    Reply
    • Marye Audet says

      April 05, 2013 at 10:32 am

      It should be fine - there isn't that much in there.

      Reply
  15. Amy says

    October 15, 2012 at 2:05 pm

    What kind of cocoa? Sweetened, unsweetened...?

    Reply
    • marye says

      October 15, 2012 at 2:50 pm

      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. 🙂

      Reply
  16. Kelly says

    July 09, 2012 at 3:44 pm

    This cake was delish! Love the idea of cookies and cream filling, everyone loved it , thanks 🙂

    Reply
  17. Marian says

    July 01, 2012 at 7:58 pm

    This cake turned out amazingly delicious! Could have eaten the entire thing!

    Reply
Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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