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.