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My Ultimate Cookies and Cream Layer Cake is a tantalizing masterpiece that brings together the decadence of velvety chocolate cake and the creaminess of cream cheese frosting, blended with crunchy cookie crumbs and chocolate drips. With each decadent bite, you'll savor the perfect harmony of rich, moist cake and luscious cream, all crowned with a generous pour of chocolate drips and Oreo cookies.
Chocolate Cake
Unsweetened chocolate and Dutch-processed cocoa powder are used to achieve this cake’s rich chocolate flavor. Plus, the Dutch-processed cocoa is less acidic than natural cocoa and helps with browning. Brown sugar and espresso powder also help enhance the chocolate flavor in this rich dark chocolate cake.
How To Measure Boiling Water
- Bring a saucepan full of water to a boil.
- Pour out the required amount for the recipe into a heatproof measuring cup.
Fluffy Oreo Cream Cheese Frosting Tips
- Make sure all the ingredients are beaten well before adding the cream cheese in.
- Cream cheese should be soft and cut into chunks for a smooth and lump free frosting.
- Don't over mix the frosting after adding the cream cheese or the texture will start to turn soupy.
- Mix in Oreo crumbs on low speed just until combined. TIP: Be sure to finely ground the Oreo cookies before adding them to the cream cheese frosting. Depending on the piping tip you choose to use, large cookie crumbs can jam your piping tip. You can use a rolling pin to crush the cookies in a zip top bag or use a food processor.
Chocolate Drip Tips
- Chill your cake before adding the drips. The chilled cake will help slow down the drips, giving you more control.
- Make sure the chocolate is the right temperature. It should be fluid but not warm.
- Find the spot on your cake that will be the back and run a test drip on it. If the drip slips off the cake it's too hot. If the drips clump, it's too cold.
- For more controlled drips, use a spoon or a squeeze bottle and add the drips to the sides of the cake first. I prefer using a spoon for my drips.
- Once you have your side drips done, gently pour the remaining chocolate on the top and spread out until it meets the edges. Reheat the chocolate if needed.
Cake Baking and Decorating Tools
- 3 8-inch round cake pans
- Nonstick baking spray
- Stand mixer
- 8-inch round cake board
- Cake turntable
- Small offset cake spatula
- 8-inch acrylic round disk
- Parchment paper
- Cake scraper
- Piping bag 18"
- Piping tip #808
Ultimate Cookies and Cream Layer Cake Baking Schedule
- Day 1: Bake the chocolate cake.
- Day 2: Prepare frosting, chocolate drip, assemble and serve.
Make Ahead and Cake Storage Options
- Cake layers can be made up to one month in advance, wrapped in plastic, then in foil, and stored in the freezer. Thaw cake at room temperature.
- Cake layers can be stored in the refrigerator, wrapped in plastic for up to 3 days.
- Cream cheese frosting can be made up to 3 days in advance, stored in an airtight container in the refrigerator. Bring to room temperature before whipping and using.
- Assembled cake can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
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Ultimate Cookies and Cream Layer Cake
Yield:
12
Prep Time:
1 hour
Cook Time:
20 minutes
Additional Time:
2 hours
Total Time:
3 hours 20 minutes
The Ultimate Cookies and Cream Cake is made with 3 layers of homemade chocolate cake, filled and frosted with cream cheese frosting and topped with chocolate drip and Oreo cookies!
Ingredients
SPECIAL TOOLS
- 3 8-inch round cake pans
- Nonstick baking spray
- Stand mixer
- 8-inch round cake board
- Cake turntable
- Small offset cake spatula
- 8-inch acrylic round disk
- Parchment paper
- Cake scraper
- Piping bag 18”
- Piping tip #808
CAKE
- 1 ½ cups (7 ½ ounces) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon table salt
- 1 ¼ cups boiling water
- 4 ounces unsweetened chocolate, chopped
- ½ cup (1 ½ ounces) cocoa Dutch processed cocoa powder
- 1 teaspoon instant espresso powder or instant coffee powder
- 10 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature, about 65-67 degrees)
- 1 ½ cups (10 ½ ounces) packed light brown sugar
- 3 large eggs, at room temperature
- ½ cup sour cream
- 1 teaspoon vanilla extract
CREAM CHEESE FROSTING
- 1 1/2 cups unsalted butter, at room temperature
- 4 1/2 cups cups (18 ounces) powdered sugar, sifted
- 3 teaspoons vanilla extract
- ½ teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 24 ounces cream cheese, cut into cubes and softened
- 15 Oreo cookie sandwiches (discard the cream filling) crushed fine
CHOCOLATE DRIP
- 6 ounces semi sweet chocolate, chopped
- 3/4 cup heavy cream
- 1/4 cup unsalted butter, cut into cubes
Instructions
CAKE
- Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with non stick baking spray and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder and salt. In another bowl whisk boiling water, chocolate, cocoa powder, and espresso powder until smooth and combined.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium-low and add in eggs one at a time, beating until just combined after each addition. Add in the sour cream and vanilla extract and mix until combined. Reduce the speed to low, and add the flour mixture in 3 additions, alternating with the chocolate mixture in 2 additions. Scrape down the sides of the bowl as needed and give the batter a final stir by hand.
- Divide the cake batter evenly among the prepared pans and smooth out the batter with a small offset spatula and tap pan gently on the counter to settle the batter. Bake for 18 to 22 minutes, (rotating pans halfway through baking) or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Let cakes cool in their pans for 10 minutes, then invert each cake on a plastic wrapped lined plate (The plastic wrap should be long enough to wrap the cake in.) and invert the cake on to the plate. Wrap the cake layer up in plastic and set on a flat surface to cool. TIP: Wrapping the cakes while they’re still warm helps lock in the moisture. BONUS TIP: Make sure to keep the cakes flat while they cool. If you stack them while they’re warm, they will cool out of shape. I like to store my cakes on a rimmed baking sheet in the refrigerator.
FROSTING
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the powdered sugar, vanilla extract, lemon juice and salt. Reduce the speed to low and beat for 1 minute.
- Increase the speed to medium and beat until fluffy, about 4 minutes. Reduce the speed to medium-low and add the cream cheese one cube at a time and beat until smooth, about 1 minute. Do not over beat or the frosting will become soupy. Fold in the Oreo cookie crumbs.
ASSEMBLE
- Center one cake layer on a cake board and set on a cake turntable. Spread 2/3 cup cream cheese frosting on top in an even layer all the way to the edge of the cake. Place the second cake layer on top and spread another 2/3 cup frosting on top, spreading in an even layer all the way to the edge of the cake. Place the last cake layer on top (bottom side up). Spread a thin coat of buttercream over the top and sides of the cake creating a crumb coat. Chill the cake in the freezer for 15 minutes or in the refrigerator for 30 minutes.
- Spread a generous amount of frosting over the top of the cake with a small offset cake spatula. Line an 8-inch round acrylic disk with parchment paper and place the disk on top of the cake making sure the disk and bottom cake board line up evenly.
- Apply frosting to the sides of the cake, making sure to cover the bottom cake board and top disk. Using a cake scraper, carefully, rotate the cake turntable to smooth out the frosting. Apply more frosting to any gaps and continue to rotate the turntable until the frosting is smooth and even.
- Chill the cake in the freezer or refrigerator while you make the chocolate drip.
CHOCOLATE DRIP
- Place chopped chocolate and heavy cream in a microwaveable bowl.
- Microwave in 30 second intervals, stirring after each interval until completely melted. Stir in the butter and let sit for 15 to 20 minutes before applying to the chilled cake.
- Before applying the chocolate drips, do a test drip to make sure the chocolate it the right consistency. TIP: The chocolate drip should still be fluid enough to drip but not hot enough to melt the frosting. Apply the drips all around the cake, then pour enough on top of the cake to spread and meet the drips. Chill the cake in the refrigerator for 15 minutes to set the drip. You can apply a second coat if desired.
- Once the drips have set, fit an 18” piping bag with Ateco piping tip #808 and fill with remaining frosting. Pipe 8 swirls around the top edge of the cake and place a cookie between each swirl. Transfer the cake to a cake stand and serve.
Notes
Make Ahead & Storage
Cake layers can be made up to one month in advance, wrapped in plastic, then in foil, and stored in the freezer. Thaw cake at room temperature.
Cake layers can be stored in the refrigerator, wrapped in plastic for up to 3 days.
Cream cheese frosting can be made up to 3 days in advance, stored in an airtight container in the refrigerator. Bring to room temperature before whipping and using.
Assembled cake can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 907Total Fat: 70gSaturated Fat: 38gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 209mgSodium: 523mgCarbohydrates: 64gFiber: 4gSugar: 34gProtein: 11g
*Nutrition information is an estimate and will vary.*
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