This Oreo Layer Cake with Cookies and Cream filling combines everything you love, or should love, if you’re awake. Super fudgy cake, cream cheese filling with crushed Oreo, thick chocolate frosting, and white chocolate glaze, all in one decadent dessert.This cake would be PERFECT for a birthday. Like, specifically my birthday. (Hey Ross, you reading this?) Alas, today is no one’s birthday…BUT it is very close to our little blog’s half-birthday. On April 28, this wee one turned six months old. I should pose my laptop with a “6 months!” sticker and a chalkboard describing all the things it can do (“Spells most words correctly!”…”Photos occasionally look like real food!”…”A few people besides my sister have visited!”)
I actually had a super amazingly delicious recipe planned to post on that six month anniversary, but then (1) the photos turned out meh and I think I have to reshoot the whole thing (cue dramatic hero “NOOOoooOOOooo!”) and (2) I was fairly busy traveling for work, so I didn’t post ANYTHING on the actual six month date.
So here’s a good opportunity to play catch-up! Happy (un)birthday, Ready to Yumble!
Whatever the occasion, this cake is worth it. We actually made it in real life for a dinner party, and in spite of the fact that everyone had eaten four courses with copious amounts of wine prior to dessert, everyone wanted in on this cake. It’s easy to see why.
Oreo Layer Cake with Cookies and Cream Filling involves:
- Layers of super fudgy, moist chocolate cake
- In between the cake layers, a sweet cream cheese filling mixed with crushed Oreo
- On top of the cake, rich chocolate frosting that’s practically a ganache
- A thick glaze of white chocolate
- Double stuffed Oreos…for garnish
Any of these components would be amazing on their own. The cake – not even the whole cake together, but just a layer of plain unfrosted cake – is one of the most decadent I’ve ever tasted. Not a dry morsel to be found, just luscious, perfectly moist chocolate. And the filling? Well I could eat it by the bowlful. If you’re as obsessed with cream cheese frosting as I am, just be warned this takes it to whole ‘nuther level.
You know those cakes that look mind-blowing but then end up tasting just aiiiiight? This is not one of those cakes. We previously baked a different Oreo-inspired cake for a different party that was aiiiiiight. We will not blog it, because that’s not our style. We don’t blog aiiiiiiiight. We only blog something if it tastes as good – or better! – than it looks.
We will blog THIS recipe all day long.
That sounded weird. But I would definitely eat this one all day long.
The cake is slightly time-consuming, just because you have to make all the components – although none of them are difficult. To make it easier, I made the cake layers a week in advance, wrapped them well with plastic wrap, sealed them in large ziplock bags, and froze them. The day before our dinner party, I moved them from the freezer to the fridge to defrost, and they were good as new. The filling, frosting, and glaze are all simple to apply. I have to confess my cake decorating skills need some work (and I also think I need one of those spinny thing to help me frost – anyone tried them? Recommend or no?) – but even I managed to slap on some frosting and once you get to the Oreo garnish, boom. Everyone’s all OMG OREO and no one cares if the frosting is a little bit lumpy. At least I don’t.
For the final step of the garnish, it’s best to use actual piping tips to get a neat little rosette. But in a pinch, spoon your frosting into a ziplock bag, cut off the corner, and pipe away. It won’t be quite as neat, but it will hold the Oreo on that cake, and really, that’s what matters.
Who else has a somewhat arbitrary event coming up? Anniversary of buying your dining table? Half-birthday of your guinea pig? Date your library book is due? Good enough for this cake! I may make it again next week…I’m sure I can think of a reason.
Recipe slightly adapted from Brown Eyed Baker, who attributes the cake to Sweetapolita, Oreo cream cheese filling to CakeJournal, chocolate frosting to Completely Delicious, and the glaze to Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations (<–Amazon affiliate link to Baked Occasions book) by Matt Lewis and Renato Poliafito.
- 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
- 1½ cups buttermilk
- 1½ cups hot and very strong black coffee
- ¾ cup vegetable oil
- 4½ teaspoons vanilla extract
- 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
- 6 ounces unsweetened chocolate, melted and cooled
- 4½ cups powdered sugar
- 1½ cups unsalted butter, at room temperature
- 6 tablespoons whole milk
- 1 tablespoon vanilla extract
- 2 cups powdered sugar, sifted
- 4 tablespoons whole milk
- ½ teaspoon vanilla extract
- 6 ounces white chocolate, melted and still warm
- As many Oreos as you like
- Preheat oven to 350.
- Prep three 8-inch cake pans by coating thoroughly with nonstick cooking spray, then lining the bottoms with parchment paper, then spraying everything again. That cake ain't sticking.
- Combine the first six ingredients (flour through salt) in a stand mixer, or a large mixing bowl.
- In a separate bowl, whisk together the last five cake ingredients (eggs through vanilla extract). Add the egg mixture to the flour mixture. With your stand mixer or hand mixer, beat on medium speed for about two minutes, scraping down the sides as needed with a spatula.
- Divide the batter between the pans. If you have a kitchen scale, weighing the pans will make it easy to keep them even. Otherwise just eyeball it.
- Cook for about 25 - 35 minutes, rotating the pans halfway through baking, and testing around the 20 minute mark for doneness. The cake is done when a test toothpick comes out almost clean.
- Cool cakes for twenty minutes in the pan on a wire rack, then carefully remove from pans and cool completely.
- Beat cream cheese, butter, and vanilla with a stand mixer or electric mixer until thoroughly combined and smooth.
- Add powdered sugar a little at a time and mix on low to incorporate. When your powdered sugar is no longer puffing up and making a mess, increase mixer speed to high and beat well.
- Throw in your crushed Oreos and stir gently by hand to combine.
- Put it all in a food processor and process until smooth. Pause the machine to scrape the sides occasionally. This is a thick frosting so stick with it. If you find it's just too thick, add additional milk a tablespoon at a time.
- Whisk the powdered sugar, milk, and vanilla until smooth.
- Take your warm, melted white chocolate and add to the powdered sugar mixture. Stir gently with a spatula until just combined.
- You're going to be pouring this glaze over the cake, so check the texture. Too thick to pour? Add a little bit of additional milk. Too thin to stay on the stop of a cake? Add more powdered sugar. This step will depend on things like the humidity in your area.
- Yay, almost there! Plop one cake layer down on a cake plate. Spread half of the Cream Cheese Oreo filling on top. Add a second layer of cake, and top with the remaining filling. Top with the third layer of cake.
- Set aside a small bowl of chocolate frosting for garnishing. Use the remainder to frost the entire cake.
- Pour the white chocolate glaze over the top of the cake, slowly, allowing some of it to drip down the sides and look pretty. You might have to coax it a bit with your spatula.
- Wait until the glaze is completely set to finish with garnish. You can pop in the fridge to speed the setting. When it's set, pipe on some neat little rosettes with the reserved chocolate frosting, and add Oreos to each rosette.
- Serve at room temperature. If you won't be serving the same day, store in the fridge, then let it sit out at room temperature for at least 30 minutes before eating.
Recipe slightly adapted from Brown Eyed Baker, who attributes the cake to Sweetapolita, Oreo cream cheese filling to CakeJournal, chocolate frosting to Completely Delicious, and the glaze to Baked Occasions, by Matt Lewis and Renato Poliafito.
Love layer cakes? Wanna go again? Try this super moist and flavor-packed carrot cake with cream cheese frosting next!