chocolate cake cookies cream filling
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Chocolate Layer Cake with Cookies and Cream Filling

Rich chocolate cake is split into four layers and filled with a thick, rich cookies and cream frosting.
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12 servings



  • 1 1/2 c flour
  • 1 cup cocoa
  • 1 tsp baking soda
  • 1/2 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 1/4 cup heavy cream
  • Chocolate frosting



  • Preheat oven to 350F
  • 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 1/3 of the flour mixture and beat in quickly
  • Add 1/2 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


  • 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 1/4 cup)
  • Stir in the cookies, reserving 1/2 cup of cookies for the top of the cake


  • 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 1/3 of the filling
  • Press the next layer gently over the filling
  • Add 1/3 of the filling
  • Press the next layer gently over the filling
  • Add the last 1/3 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


Try using mint, peanut butter, or golden oreos in the filling