Ultimate Cookies and Cream Oreo Cake
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.
One of the things I love about Sunday dinners is getting to share so much food with so many people. This past week, my cousin celebrated a birthday so I texted her to see if there was anything in particular she might want for dinner and dessert. She replied with “pasta, cheese, potatoes and Oreos”. She loves baked ziti, so that was an easy decision (pasta and cheese, check!), as was my grandma’s roasted potatoes (potatoes, check!). That left me with Oreos… I had a glimmer of inspiration and given that I hadn’t made a big, tall layer cake in quite some time, I thought I was due.
The chocolate cake bakes up dense and fudge-like; everyone who had the cake yesterday loved this and said it reminded them of a brownie, which my family prefers over traditional fluffy cake. Next, the cookies and cream filling is basically a simple cream cheese frosting loaded with crushed Double Stuf Oreo cookies. It’s basically one of the most delicious concoctions I’ve tasted… and I tasted quite a bit of it before using it in the cake (oops).
I wanted to cover the cake in a frosting that was more fudge-like than fluffy or buttery, and definitely succeeded on that front. (Again, something I could totally eat with a spoon and may have taste-tested more than my share!) The inside of the cake layers was chocolate-white-chocolate and I wanted the outside of the cake to replicate that, as well. I used the white chocolate glaze from the coconut bundt cake I made this summer, minus the coconut flavors. It turned out perfectly – it was nice and thick and just crept over the top of the cake. I piped some rosettes on the top of the cake, arranged some Oreos, and… tada!
This cake was absolutely a show stopper – everyone ooh’ed and ahh’ed when they saw it in the kitchen, and then continued to do so once they dug in. Most importantly, the birthday girl loved it!
If there is an Oreo lover in your life, you owe them this cake!
Four years ago: Pumpkin Bars with Cream Cheese Frosting
Six years ago: Soft Cheese and Pepperoni Bread
Ultimate Cookies and Cream Oreo Cake
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:
- 2½ cups + 1 tablespoon all-purpose flour
- 3 cups granulated sugar
- 1 cup + 1 tablespoon Dutch-process cocoa powder
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 3 eggs, at room temperature
- 1½ cups buttermilk, at room temperature
- 1½ cups strong black coffee, hot
- ¾ cup vegetable oil
- 4½ teaspoons vanilla extract
For the Cookies and Cream Filling:
- 8 ounces cream cheese, room temperature
- ½ cup salted butter, at room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 12 Double Stuf Oreos, crushed or finely chopped
For the Chocolate Fudge Frosting:
- 6 ounces unsweetened chocolate, melted and cooled
- 4½ cups powdered sugar
- 1½ cups unsalted butter, at room temperature
- 6 tablespoons whole milk or half-and-half
- 1 tablespoon vanilla extract
For the White Chocolate Glaze:
- 2 cups powdered sugar, sifted
- 4 tablespoons whole milk
- ½ teaspoon vanilla extract
- 6 ounces white 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Cake recipe adapted from Sweetapolita
Cookies and Cream Filling from CakeJournal
Chocolate Fudge Frosting from Completely Delicious
White Chocolate Glaze adapted from Coconut Bundt Cake)
All images and text ©
Holy Gorgeous!! What a showstopper! This looks like the cake to beat all cakes! I’d pay you to make all of my birthday cakes forever more! You have a super lucky cousin! And gorgeous photography, too!
Ok, I wasn’t going to leave a comment on your blog today, I was just going to drool like Averie on the gorgeous photography, but my 5 year old is peering over my shoulder saying, “Can you tell this person that Emma likes her cake” so that’s what I’m doing right now. I know. I know. Who’s in control here. Mom likes this cake a whole lot too =)
Aww, thank you Emma! 🙂
Ok, as a followup. My husband is now peering over my shoulder saying how much he loves this cake. I’m going to make it for the November Birthdays. Cause you know how it is, no one gets their own B-day anymore, we celebrate one big bash. Still, this cake makes up for it.
This is a cake fit for a celebration for kings! (or queens). You’ve thought of everything and the guest of honor must have been thrilled!
I totally agree… it is SHOWSTOPPER cake!!!! Your pictures are stunning.
The last picture with the slice of cake is on point 🙂
Frosting states 11/2 butter…. Is it tsp,tbsp,cup,sticks ???
Hi Jenny, Cups, so sorry that the word got omitted, it’s fixed above now 🙂
I was holding my breath so one of those oreos didn’t fall. WOW!! It is amazing! I love the photos — did you get any frosting on your lens? 🙂 I swear I would have kept moving in just to get closer to all that scrumptiousness. Excellent!
Wow. What a show stopper!
That cake is just gorgeous! My birthday is this week…I may have to try it myself! 🙂
WOW! This cake is gorgeous! I definitely pinned and need to make this!!
Please answer the question about the quantity of butter in the frosting asap as I think I need to make this today!! Yum! Also, what is the secret to cutting those perfect slices? Knife in hot water first, ice water first or ???? Thanks!
Hi Linda, It is cups, I just fixed it above, so sorry for that omission! I use a large chef’s knife that I run under hot water and wipe clean between slices.
WOW — WHAT A MASTERPIECE!!! This cake reminds me of the Oreo Blackout Cake that they used to sell at Dingbat’s in One Oxford Centre. I wouldn’t mind having one of these cakes in my life for my upcoming birthday next month 🙂 🙂
Oh! my! goodness! That is absolutely beautiful!!!
Looks delicious! Do you use regular flour or cake flour for your cakes?
Hi Cathy, It’s labeled in all of the recipes, as either all-purpose flour or cake flour. Most of them are regular all-purpose flour but some of the coffee cakes use cake flour.
this looks absolutely divine…
This just looks incredible!
Kari
http://www.sweetteasweetie.com
You have totally outdone yourself with this cake, Michelle! I’m swooning.
Wow! My wedding cake was a chocolate cake filled with cookies and cream (crumbled Oreos in buttercream) and iced with chocolate ganache. It was the best cake ice ever tasted and this looks so similar! I’m definitely going to be making it for my husband’s birthday in December!
Hi Michelle! Has anyone else reported a problem with your Pinterest button recently? Sometimes it tells me pin not found, and other times it simply pins the picture and doesn’t direct me to the website!
Hi Ashley, Oh no, I haven’t heard anything, but I will look into it. Thank you for letting me know!
I saw you share this on Instagram and I had to click over to see more. Absolutely beautiful, Michelle! Great job!
Such a gorgeous cake. I really love the pic taken from above. Next to the marshmallow creme pic on the KitchenAid whisk, this is my fav pic of late. Stunning.
Can’t wait to make this but I was wondering can I substitute something else for the strong black coffee since I hate anything coffee flavored.
Hi Joy, You cannot taste the coffee at all, and it plays a pivotal role in enhancing the chocolate flavor. I am not a coffee drinker, either.
I would like to make this beautiful cake for my husband, who is obsessed w oreos, but he is NOT a fan of coffee. How strong is the coffee flavor in this cake? I made your bacon jam (which was amazing!!!), and like all the comments you couldn’t even taste the coffee. I am just curious if this cake is the same as the jam. Thanks!
Hi Jessi, You cannot taste the flavor of the coffee at all in the cake – it just acts as an enhancer to the chocolate.
That does look like the ultimate oreo cake! Love the oreo fudge filling, sounds like the perfect accompaniment to an already rich cake 🙂
This looks amazing! I’d love to make it, but I don’t need to feed such a crowd. Does anyone have any advice on the scaling the actual cake bit of the recipe down to two layers? Math is not my strong suit, so any help would be greatly appreciated.
My family and I don’t drink coffee. Do you think it will be ok to leave out the coffee? This cake looks amazing.
Hi Kim, I’m not a coffee drinker either, but you cannot taste the coffee in this cake. I would encourage you to include it, but if you really do not want to, you can substitute water, although know that it will dilute the flavor of the chocolate.
How does this icing compare to some of your other chocolate frostings? I made chocolate cupcakes which am going to fill will this Oreo filling and a caramel filling (from Cooks Illustrated Chocolate Caramel cake), but I am still trying to figure out the icing situation. Do you think this icing would be appropriate, or should I go with my standard buttercream recipe (from this recipe: http://savorysweetlife.com/2011/04/chocolate-buttercream-frosting/)? Thank you!
Hi Sara, This icing is definitely fudge-like – it sets firm and dense. Totally your call as to whether you’d like to use that or a more buttery, smoother frosting like the one you referenced above.
I took one look at your cake and decided I had to make it on Saturday. I am pleased to say it was a huge hit! While I dirtied every measuring cup, spoon and bowl in my kitchen it was worth it. I am not a baker and ran into a few snags, my melted white chocolate seized up when I added to the other ingredients that were obviously too cold but nothing a quick zap in the microwave didn’t fix and my cake was much fluffier than yours – although still delicious. To the other readers that are worried about the coffee flavor, don’t, you can’t taste it and the flavor was so good!
I made this cake and it is truly scrumptious. I wish I could say that it looked exactly like your marvelous cake but I would be lying if I did. My question is regarding the white chocolate. What kind do you use? I had a problem getting it the right consistency to pour and look creamy over the cake like yours. Mine was not pouring well and I added a little milk but then it was too runny and didn’t have the nice thick consistency. Any suggestions for this process?
Thank you in advance.
Hi Annesta, I use Ghirardelli white chocolate. Mine was an okay consistency from the start, but make sure you melt the chocolate right before mixing it in – having it warm helps with pouring.
On the white chocolate glaze you state “stir in the white chocolate…” Question, do you melt the white chocolate and do you need to wait for it to cool some before mixing it in and then topping it on the cake?
Hi Matthew, Yes, if you look at the ingredient list, the white chocolate should be melted and still warm when you use it. Hope that helps!
My fiance made this cake for me this weekend…. Cant tell you have awesome this is. The cake was perfectly moist, rich of the oreo cookie flavor. The cream (when chilled) is firm and creamy like the ever famous filling. The frosting and glaze are nothing more than a guilty addition. Unnecessary when you consider the ingredients of the cake and filling….. But Ill be the first to say…. In for a penny. In for a pound. This cake rocked.
I made this cake for my daughter and I to share for our birthdays in November. Gotta say it is our new favorite cake! Neither of us like coffee but I knew that would just make the chocolate “more” and used it and it was great! Mine even looked remarkably close to your picture thanks to the great instructions and pictures! This might be my fav recipe of 2015!
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.
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!
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.
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!!!
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.
This cake looks absolutely incredible! I L-O-V-E oreo cookie desserts, so I will definitely be baking this soon! Great job!
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.
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.
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!
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 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.
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.
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.
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.
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! 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.
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.
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!
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.
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.