This is a triple layer chocolate cake with a cookies and cream filling, covered in a chocolate fudge frosting, topped with a white chocolate glaze and garnished with more Oreo cookies.
Ingredients:
For the Cake:
- 2½cups+ 1 tablespoon all-purpose flour
- 3cupsgranulated sugar
- 1cup+ 1 tablespoon Dutch-process cocoa powder
- 1tablespoonbaking soda
- 1½teaspoonsbaking powder
- 1½teaspoonssalt
- 3eggs(at room temperature)
- 1½cupsbuttermilk(at room temperature)
- 1½cupsstrong black coffee(hot)
- ¾cupvegetable oil
- 4½teaspoonsvanilla extract
For the Cookies and Cream Filling:
- 8ouncescream cheese(room temperature)
- ½cupsalted butter(at room temperature)
- 1teaspoonvanilla extract
- 2cupspowdered sugar
- 12Double Stuf Oreos(crushed or finely chopped)
For the Chocolate Fudge Frosting:
- 6ouncesunsweetened chocolate(melted and cooled)
- 4½cupspowdered sugar
- 1½cupsunsalted butter(at room temperature)
- 6tablespoonswhole milk or half-and-half
- 1tablespoonvanilla extract
For the White Chocolate Glaze:
- 2cupspowdered sugar(sifted)
- 4tablespoonswhole milk
- ½teaspoonvanilla extract
- 6ounceswhite chocolate(melted and still warm)
To Garnish:
- Additional Oreo cookies
Directions:
- Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.
- In the bowl of an electric mixer (or large mixing bowl if you're using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.
- Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).
- Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.
- Make the Cookies and Cream Filling: Using an electric mixer on medium speed, beat the cream cheese, butter, and vanilla until smooth, about 2 to 3 minutes. Reduce the mixer speed to low and add the powdered sugar, mixing until completely incorporated. Increase the mixer speed to medium-high and beat until fluffy, about 1 minute. Using a rubber spatula, fold in the crushed cookies.
- Make the Chocolate Fudge Frosting: Place all ingredients in a food processor and process until smooth, about 1 minute, stopping to scrape the sides of the bowl halfway through.
- For the White Chocolate Glaze: In a large bowl, whisk together the powdered sugar, milk, and vanilla extract until incorporated and smooth. Slowly stir in the white chocolate with a rubber spatula. The glaze should be thick yet pourable; if the glaze appears too thick, thin it out with addition milk, a tablespoon at a time, until you reach the desired consistency.
- Assemble the Cake: Place one of the cake layers on a serving platter and spread with half of the cookies and cream filling. Top with another cake layer and spread with the remaining cookies and cream filling. Top with the remaining cake layer. Frost the entire cake with the chocolate fudge frosting. Pour the white chocolate glaze onto the center of the top of the cake and allow to spread and drip over the sides. Refrigerate for at least 15 minutes, or until it is completely set. Using the chocolate fudge frosting, pipe swirls on top of the cake and garnish with additional Oreo cookies. The cake can be kept at room temperature if being served the same day. If you are making the cake ahead of time (or have leftovers), store it in the refrigerator but allow it to sit at room temperature for at least 1 hour prior to serving.
Recipe Notes:
Nutritional values are based on one serving
Nutrition:
Calories: 711kcal
Fat: 52g
Saturated fat: 33g
Cholesterol: 114mg
Sodium: 618mg
Potassium: 368mg
Carbohydrates: 137g
Fiber: 4g
Sugar: 112g
Protein: 8g
Vitamin A: 20.2%
Vitamin C: 0.1%
Calcium: 12.1%
Iron: 25.4%
What a beatifuk cake. I’m preparing to bake it for my Birthday day. How can i make it in two 9-inch roun cakes?
Happy early birthday! There might be too much batter for only two layers, but you will need to increase the baking time even if you cut the recipe to fit.
I just finished making this…I’ve tasted the cake itself when I made your Reese’s cake, so I know it’s incredible.Let’s talk about that filling though. I’m so in love. I taste tested more than I can be proud of.I had to make the frosting with my stand mixer, so it’s a bit more creamy than dense and fudgy, but it’s SO good.My only complaint is that it’s too tall for my cake carrier, but I don’t think that really counts as a complaint.
Hello! I baked this monster for my husband’s b-day tomorrow. So, just some feedback:1. Cake made and baked very easy. 2. My Cookies and Cream filling was very runny- not sure why. Might be because it was friggin hot, but my ingredients were cold. I added double the amount of Oreos and popped the cake in the freezer between layering.3. Choc-fudge icing was not choclatey enough? Added cocoa to remedy that.4. The White chocolate glaze was very thick, so I added an additional two teaspoons of milk. Incould probably have added more, but I was worried about the glaze running all over. I shall return with feedback from the tasters and the birthday boy. Thank you for an awesome page. X
Beautiful cake and decadent.
Buna Michelle, as dori daca se poate sa imi spui ce gramaj au cana, ceasca si cupa in grame pentru ca imi doresc foarte mult sa incerc retetele care arata fabulos de bine! Multumesc
Hi! Any recommendations for tin size/bake times for this cake two rather than three layers?
Hi Hannah, I would use 9 inch pans and you’ll need to increase the baking time, but I’ve never done it, so it’ll probably involve some trial and error.
Thanks Michelle! I actually just used 2/3 of the mix and baked it in one pan for just over double the time. The rest I used to make cupcakes which were phenomenal – I studded a a ‘surprise’ Oreo on top before baking and iced with a combination of plain cream cheese and a dollop of the fudge frosting before topping with another oreo. If you’re going to indulge…! The cake was also a huge hit for a friends 25th birthday.
Do you have to use a food processor for the frosting
Hi Kaydin, You can use a mixer, but a food processor will produce the best results in terms of texture.
LOVE THIS BLOG!
Question about the cake making process:
Won’t mixing the hot coffee cook the eggs and create problems? (Sorry, I am not a particularly skilled baker so it might be a silly question, but a brownie recipe that I make regularly says to melted choc cool down before mixing in to avoid cooking the eggs, that’s why I was wondering).
Thank you!
Aw, so happy!! I haven’t had that issue, and I use this particular cake recipe anytime I make a “fancy” chocolate cake!
This is going to be the next cake on my list to bake! I made the peanut butter cup one for father’s day one year and even though I filled the cake pans a little too full (and made a mess of my mom’s oven), it still turned out very delicious! Your site is one of my go tos when I am entertaining or need some inspiration.
hi! This is my go to cookies and cream filling! I add slightly less cream cheese and a couple tbsp of whipping cream but other than that (which isn’t recipe altering ;) ) I keep it the same and LOVE it! it’s my most requested filling!
I just got asked to make a wedding cake and they wanted this as a filling (along with an almond cream filling for another tier) and I haven’t actually measured before so I was wondering if you knew how many cups the filling makes??
thanks so much!
Hi Heather, Gah! I have never measured the filling either.
I LOVE this recipe and have made it multiple times, even for a wedding table! Previously, the only issue I had was that the white chocolate glaze would harden up before I could spread and drip down the sides-super minor. However, the past two times, I have made it (this month), the cake part comes out fluffy, very cake like, whereas previously it was more like fudge. I always log on to see the recipe here…has it changed recently? Has the “additional 12 minutes bake time” always been there because it was not as firm before, the center was still moist when I removed it in the past. Please let me know because I am confused. Thanks for such a delicious recipe.
Hi Sandy, Oh that is so weird! Yes, those instructions have always been there; I haven’t changed the recipe at all since it was posted.
Hi! I’m all set to make this cake for my daughter’s
Birthday except I realized it calls for an 8″ pans. I have 9″! What should I do?! Thanks!!
Hi Kristin, Happy birthday to your daughter! You can use the 9″ pans, just reduce the baking time – I’d probably do 15/7 to be safe.
Beautiful cake! Can’t wait to make it myself :) Just one question: I don’t have a food processor. What can I use as an alternative?
Hi Elli, I would probably use a mixer, although the texture might end up just slightly different.
How wide is the diameter?approximately 20 cm?
Hi Catherine? Diameter of what? The cake pan? They are 8-inch pans… according to Google, 8 inches is the equivalent of 20.32 centimeters.
Hi my oven could only fit one 8″ pan at a time. To save time I was thinking to bake the whole cake first then cut it into 3 equal heights once ready. I wonder if that would work? or it’s safer to bake one pan at a time?
Hi Najiah, Unless you have an incredibly high 8-inch pan, I don’t think the amount of batter would work for only one pan. I think your only option is to bake them one at a time. Just know that they second and third layers may rise a little less, since the batter will be sitting for a longer period of time before hitting the oven.
Hey! I loved this recipe SO much…the frosting was absolutely perfect. The best I’ve ever had. I love the food processor technique. If I wanted to make vanilla buttercream with this technique, could I just omit the chocolate ingredients? Would I need to alter it in any other way?
Hi Lizzy, You would omit the melted unsweetened chocolate, but since that contributes moisture, you may need to add a little more butter/milk to get it the right consistency.
Hi! I don’t usually leave reviews for recipes, but for this one I felt obliged. This is one of the best chocolate cakes I’ve ever made. I only used the recipes for the chocolate cake and oreo filling layers – and it was amazing! The feedback I got, even from some of the harshest critics in my family was fantastic. Thank you so much!
Hi Samantha, Thanks so much for sharing your feedback, I’m thrilled everyone loved the cake!
Do you sift the powdered sugar at all? If so, do you do it before measuring or after?
Hi Chelsea, No, I don’t bother sifting the powdered sugar.
Michelle- You are my go-to for celebration cakes. Oh my, you just always get it right! Question- do you think the cake layers could be made a few days ahead of time and the layers frozen? Or would you just keep them refrigerated? Can’t wait to make this!
Hi Erin, Freezing or refrigerating for a couple days would be fine. I wouldn’t refrigerate for longer than 2 days, though – more than that and I would freeze.
This cake looks absolutely incredible! I L-O-V-E oreo cookie desserts, so I will definitely be baking this soon! Great job!
So good! This is the first recipe I have made from this blog. I saw the picture and I just had to make it and I was not disappointed. We all loved it. It was just as good as it looks.
I just made this for my birthday yesterday, OMG this is so good. My white frosting may not have looked like yours as it cascaded down the sides but it was still pretty. Thank you!!!
We made this for a dinner party over the weekend – fantastic! Any tips/hints for making it look as pretty as your pictures? Our frosting didn’t adhere quite as well, and the glaze ran a little bit more (still tasted awesome).
Hi Ross, I’m so glad this was a hit! As for making yours look like the pictures – without knowing how it didn’t look the same, it’s hard to offer any tips :) If the frosting didn’t adhere, it may have been too stiff, next time try stirring in a little bit of cream at a time to get a softer, more spreadable frosting. As for the glaze, if it appears to thin, stir in a little bit of powdered sugar at a time until it’s the right consistency.
Made this yesterday. DELICIOUS! I’ve also made the chocolate pb overload and the cake I think is the same. Seriously the best cake in the world!
Just wondering if you can use normal Oreos in the filling instead if double stuf? Or will I need more Oreos?
Hi Ju, You can use regular Oreos.