Dark chocolate cake layers with cookies and cream filling, Oreo buttercream and chocolate drip.
This Oreo-inspired Best Ever Cookies and Cream Cake is truly that! BEST EVER!
Before You Begin
This chocolate cake is my go-to chocolate cake. I’m in love with it. I worked on it for years and it’s truly one of my favorite cakes of all time. If you haven’t made this cake before, you’ll notice the recipe calls for “dark” cocoa powder, which will make the cake nearly black and create a beautifully rich flavor.
I typically use Cacao Barry Extra Brute Cocoa Powder, but you can also use Hershey’s Special Extra Dark Cocoa Powder if you’re in a pinch and can’t get Cacao Barry. Just be sure to use dark cocoa powder. It not only creates a rich, dark color in the cake, but the flavor is slightly bitter and pairs so well with sweet, American buttercream.
Cookies and Cream Filling
If you’ve had my Grasshopper Pie Cake and loved it, I’m about to make your day! The filling in my Best Ever Cookies and Cream Cake uses the same base – sans mint emulsion and mint Oreos. Instead, it’s just whipped cream and Oreos folded into a mixture of cream cheese and powdered sugar. It’s super simple and utterly delicious. I’m not sure how I didn’t devour it all before actually making my cake… because I was certainly trying!
The filling can be made ahead of time and stored in the fridge. Just don’t add the cookie chunks until you’re ready to assemble the cake.
Oreo Buttercream
For the buttercream, I’ve started with my classic Vanilla Buttercream and worked in some crushed Oreos. I think it’s really important and helpful for smoothing the sides of your cake to make sure you’ve really crushed the Oreos. I recommend using a blender or food processor to create sand-like crumbs out of the Oreos. That way, you won’t have a ton of chunks in your buttercream.
You’ll top with the chocolate drip, extra frosting and cookies and have the Best Ever Cookies and Cream Cake!
Enjoy!
Is the cookies and cream filling also the frosting on the outside of the cake or did you use a plain vanilla buttercream?
Yes, it’s the same, but split the recipe and put oreos in some for the filling and leave some plain for the outside of the cake.
Is The outside frosting a basic vanilla buttercream? Or is the frosting with the oreos that is used as the filling?
It’s the same frosting but without the oreos.
Looks delicious!!! Will this need to be stored in the fridge?
Yes, if you’re not serving it within a few hours of making it.
Hi! I want to make a 3-4 layer 9” cake. How much batter do you recommend for this cake?
I am wondering if this cake could be made ahead and assembled all except the cookies on top and frozen for a week? Will the cookies in the filling and frosting get soggy? Will the cream in the filling separate?
If the cake is frozen, everything will still be good a week later, cookies and all.
In the Cake Method you mention adding water OR coffee but there was no mention of coffee in the list of ingredients. Please clarify?
Thank you!
I’ll fix that – but you can also use 1 cup coffee instead of the water if you want
Do you have a video on how you do the drip? This cake looks amazing and I think I can do it all but I want the drip to look perfect!
Yes, if you go to my instagram page, I have a tutorial in IGTV
Made this today for a birthday and it was a huge hit!! Great recipe and I will definitely be making it again!
How long will the filling last? 3 days? Should I add a stabilizer?
I didn’t add a stabilizer and froze it for a couple days and it was great. I wouldn’t store it at room temp or the fridge for super long because the cookies would become soft.
I found the filling very sweet. I wish I’d started with maybe a third the sugar and worked up. It would be nice if some of the comments posted were recipe reviews rather than just questions so I could have been aware before using up my ingredients.
Hi,
How far in advance can I assemble this cake without the filling being ruined?
Thank you !
Perhaps a silly question, but do the Oreo cookies for the filling and frosting include the icing center? Or do we scrape that off and just use the cookie part?
You can use the whole cookie!
Hi! Looks delish! Sometimes when I use softer fillings like this I tend to have bulging or issues with stability once the cake comes to room temperature. Even with the buttercream dam. Cold they always look perfect! Haha! Do you just always cut and serve these kinds of cakes cold? Any tips that might help? Thank you!
Take it out of the fridge an hour before you are about to serve it!
Did you add the oreos with the filling or just the black cookies?
With the filling.
Can I use cake flour instead of AP flour?
No, on this one you want to use AP flour.
This chocolate cake is wonderful. Best chocolate cake recipe ever for sure. I only made 1 change to this recipe. I added 1 teaspoon of expresso powder to the 1 cup of hot water. Perfect, perfect dark moist delicious, dense chocolate cake. The filling was yummy, but I did have leftover filling. I doubled the receipt to get four 10″ cakes. I made the cake 3 layers, and had one cake left so I could sample before giving it. Tasted amazing. I will never use another chocolate cake recipe again. This is the one to use. However, I thought the frosting was a disappointment. Was dry and too thick. I add to correct the frosting and thin it out, so I could spread it. I would not use the frosting recipe again. Yes to the cake, and filling. No for the frosting.
Hi Deedee! I’m so happy to hear how much you love the cake and am bummed to hear you had problems with the frosting. This is definitely a creamy, fluffy frosting. If it came out thick, I’m wondering if you may have accidentally added too much cookie crumbs or it needed more cream and beating time. It’s amazing how the extra beating on medium-high will change the texture of the frosting so much.