Cookies and Cream Cake

Aug 07

Dark chocolate cake layers with whipped cookies and cream filling, vanilla buttercream and chocolate glaze.

This Oreo inspired Cookies and Cream Cake comes from the cake goddess herself, Sweetapolita. It’s an absolute must-bake, knock-your-socks-off delight of sinful decadence.

A few things to note before making this cake.

The recipe calls for “black” cocoa powder, which will make the cake nearly black. I actually stuck with the Cacao Barry Extra Brute powder this time around, but you can find black cocoa powder here if you’re looking to follow the recipe exactly.

Second, the cookies and cream filling calls for high ratio shortening. High ration shortening is typically used in baking to add stability and creaminess to frosting, as well as tenderness to yellow cakes. I didn’t give myself enough time to hunt down high ratio shortening, so I replaced it with regular Crisco. I was worried that the filling wouldn’t be stable enough to stack six cake layers without, but it actually worked out fine. Just make sure you chill your cake before applying the outer coat of frosting in order to set the filling. You can also replace the high ratio shortening with more butter.


I also omitted the rainbow jimmies and pink food gel in the frosting. No real reason except I wanted the cake to have more resemblance of an Oreo cookie.


Cookies and Cream Cake

Yield One 3-layer, 8-inch caker

Dark chocolate cake layers with a cookies and cream filling, vanilla buttercream and chocolate glaze.


For the Chocolate Cake

  • 2 1/4 cups all-purpose flour
  • 2 1/4 cups sugar
  • 1 cup "black" unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 1 /2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cup buttermilk, room temperature
  • 1 cup hot coffee (or water)
  • 3/4 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 3 eggs, room temperature

For the Cookies and Cream Filling

  • 2 3/4 cup unsalted butter, room temperature
  • 2/3 cup high ratio shortening
  • 1/4 teaspoon salt
  • 10 cups confectioners' sugar, sifted
  • 1 1/3 cups heavy cream
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons water, plus more if needed
  • 1/4 cup cream cheese, room temperature
  • Gel food color in fuschia (optional)
  • 16 Oreos, semi-crushed for the filling, plus more whole Oreos or decorating (at least 8)
  • 1/3 cup rainbow jimmies

For the Shiny Chocolate Glaze

  • 5 ounces semi-sweet best-quality chocolate, chopped or chips
  • 3/4 cup unsalted butter, cut into cubes
  • 1 tablespoon corn syrup
  • Pinch of salt


For the Chocolate Cake

  1. Preheat oven to 350 degrees. Spray the bottom of the three 8-inch round cake pans with cooking spray and line bottoms with parchment. Set aside.
  2. In a large mixing bowl, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee or water, oil and vanilla and then mix in eggs.
  4. Add liquid mixture to dry ingredients and whisk until smooth, about one minute. Divide batter equally among the three cake pans or weigh for accuracy (each pan should weigh 630 grams).
  5. Bake the first two layers until a wooden pick inserted into the center of the cake comes out with only a few crumbs, about 23 minutes. Let the cakes cool in pans on a wire rack for 10 minutes, and then turn onto a rack to cool completely. Repeat with final cake layer. When completely cooled, wrap the layers in plastic wrap and chill for at least 30 minutes.

For the Cookies and Cream Filling

  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and salt on medium speed until very pale and creamy, about 8 minutes.
  2. Reduce the speed to the lowest setting and gradually add the confectioners' sugar, heavy cream, vanilla and water. Increase the speed to medium-high and beat until very light and fluffy, about 6 minutes. Beat in cream cheese until combined, about 30 seconds.
  3. Transfer about 5 cups of the frosting to a medium bowl (tint pink if you want to add color). Set aside.
  4. Add the semi-crushed Oreos to the remaining frosting and beat on medium speed until incorporated, about 30 seconds.
  5. The frosting will keep in an airtight container in the refrigerator for up to three days. Bring chilled frosting to room temperature and beat on low speed to soften.

For the Shiny Chocolate Glaze:

  1. In a small microwave-safe bowl, melt the chocolate, butter, corn syrup and salt in the microwave, about 50 seconds, and stir until smooth. Let cool until it thickens slightly, about 15 minutes. Store for up to one week in an airtight container in refrigerator and warm in microwave when ready to use.


  1. Cut each of your three cake layers once horizontally with a long, serrated knife, so you have a total of six thin layers. Put a nonslip square on a turntable (if using), followed by a large piece of wax paper, topped with another nonslip square smaller than your cake. Place an 8-inch round cake board or larger cake plate on the turntable and place the first chocolate cake layer on top. Spread about one cup of the cookies and cream frosting on top. Repeat until you come to the final cake layer, which you will place face down. Cover the cake with a thin coat of frosting and chill for 30 minutes.
  2. Fill a pastry bag fitted with a large star tip (like #869) about one-third full of the frosting and set aside.
  3. Stir the rainbow jimmies (if using) into the remaining pink frosting. Remove the cake from the fridge and cover in another thick, smooth layer of frosting. Chill the cake for about 15 minutes,
  4. When the chocolate glaze is no longer warm, pour on top of the cake gently and spread with a small offset palatte knife, pushing some over the sides. Return cake to the refrigerator until the glaze sets, about 10 minutes.
  5. Use a sharp knife to cut 8 Oreos in half. Pipe 16 "stars" evening spaced around the perimeter of the cake top and place an Oreo half on each star. Press additional cookie crumbs around the bottom of the cake, if desired.

7 thoughts on “Cookies and Cream Cake

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  1. Is the cookies and cream filling also the frosting on the outside of the cake or did you use a plain vanilla buttercream?

  2. Is The outside frosting a basic vanilla buttercream? Or is the frosting with the oreos that is used as the filling?