Cookies and Cream Chocolate Cake

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

Cookies and Cream Chocolate Cake

This cookies and cream chocolate cake features four moist chocolate cake layers filled with creamy Oreo filling and finished with rich chocolate fudge frosting. It's an impressive homemade cake that's perfect for birthdays, holidays, and every chocolate lover in between.

Course Dessert - Cake

Cuisine American

Prep Time 15

Cook Time 30

Freeze 30

Total Time 45

Servings servings

Calories 1038kcal

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
1 batch Rich Chocolate frosting my recipe or your own favorite

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:

Keep cake covered at room temperature for 3-4 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.
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.
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.

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