{Triple Layer} Cookies and Cream Oreo Cake
{Triple Layer} Cookies and Cream Oreo Cake: Layers of chocolate and vanilla cake are filled with vanilla frosting, crushed Oreos, and topped with a chocolate ganache. Oh, and each layer has Oreos baked right in. Whoa.
This Wednesday just got infinitely better.
Cookies and Cream Oreo Cake.
Five words in the English language have never sounded better (except, maybe, ‘you won one million dollars,’ but I have a pretty tight grasp on reality and I’m pretty sure I won’t be hearing those words anytime soon–unless anyone’s offering 😉 ).
Right now, this cake is my current obsession, which is a good thing considering it’s a towering monstrosity of chocolate, vanilla, chocolate, and more chocolate (thrown on for good measure, because I have problems) and I’m going to be eating it for days.
I don’t hate it.
This cake was one of those kitchen baking experiments that you fully expect to turn out edible (because Oreos, butter, and sugar), but still have your fingers crossed and hope for the best.
Let me tell you, this cake definitely turned out edible, to put it mildly.
One bite of this cake had me pulling a Joey Lawrence and saying “whoa,” because, really, my mind and my mouth were both in such a total state of bliss that I legitimately couldn’t form any other words.
If anyone had asked me a question in hopes of receiving an intelligent answer, I probably would’ve said something as equally embarrassing as Baby in Dirty Dancing when she informs Johnny that she carried a watermelon.
I was in a total food coma.
Let’s talk cake.
Not only are there Oreos baked into each layer, in the frosting layers, and piled on top, the chocolate-vanilla-chocolate layering is supposed to resemble an Oreo.
I had way, way too much fun with this cake.
And the chocolate ganache. Let’s just take a moment of silence for that for a quick second, because I pretty much want to ganache my entire life right now.
Ganaching is a thing, right? Have a muffin? Cookie? Ganache it.
I’m making it a verb. I do what I want.
{Triple Layer} Cookies and Cream Oreo Cake
Ingredients
Chocolate Cake
- 1 cup cocoa powder (natural unsweetened or dark)
- 1 cup hot coffee (strong)
- 1 cup butter (softened)
- 2 Tbsp vegetable oil
- 2 cups granulated sugar
- 1/2 cup brown sugar
- 4 eggs
- 2 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp espresso powder (optional)
- 2 tsp vanilla extract
- 1 cup buttermilk
- 1/2 cup sour cream (or Greek yogurt)
- 14 Oreos
Vanilla Cake
- 1/2 cup butter
- 1 cup granulated sugar
- 2 eggs
- 1 cup + 2 Tbsp all-purpose flour
- 2 Tbsp corn starch
- 1/8 tsp salt
- 1/4 tsp baking soda
- 3/4 cup buttermilk
- 1 1/2 tsp vanilla extract
- 3 Tbsp sour cream (or Greek yogurt)
- 7 Oreos
Vanilla Frosting
- 1 c butter (softened to room temp)
- 3-4 c powdered sugar
- 1/4 c heavy cream (half-and-half, or whole milk)
- 2 tsp vanilla extract
- pinch of salt to offset sweetness
- 6 Oreos (crumbled)
Chocolate Ganache
- 10 oz chocolate (chopped (I used semi-sweet))
- 8 oz heavy cream
- 1/4 tsp espresso powder (optional)
- 1 tsp vanilla extract
- 1/2 tsp light corn syrup (optional--for shine)
Toppings
- 4-6 Oreos (crumbled)
- 2 Oreos (cut into fourths)
Instructions
- Preheat oven to 350 degrees. Line three 9-inch cake pans with parchment paper, then spray each pan with cooking spray.
Chocolate Cake
- Combine cocoa and hot coffee together, stirring until smooth; add in oil and stir; set aside.
- Beat butter with a standing mixer or hand mixer until creamy and fluffy, about 2-3 minutes. Gradually add in white and brown sugar, beating about 3 minutes until it is light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
- Add in chocolate/coffee mixture, and beat until just combined.
- In a bowl, sift together flour, baking soda, baking powder, salt, and espresso powder.
- Stir together buttermilk, vanilla extract, and sour cream (or Greek yogurt).
- Alternately mix the buttermilk mixture and flour mixture with the butter batter, beginning and ending with the flour mixture. Do not overmix--stir until everything is just combined.
- Fill two cake pans about 1/4 of the way full with the chocolate batter. Place 7 Oreos (14 all together) in each of the two cake pans, evenly spread apart (I did 6 in a circle, and 1 in the middle). Divide the remaining batter between the two cake pans. Tap the cake pans to remove any air bubbles.
- Bake for 25-30 minutes, or until a cake tester comes out clean.
Vanilla Cake
- Beat butter until light and fluffy, about 2-3 minutes. Gradually add in white sugar, beating about 3 minutes until it is light and fluffy. Add in the eggs, one at a time, beating until just combined.
- Sift together flour, corn starch, salt, and baking soda.
- In a bowl, stir together buttermilk, vanilla extract, and sour cream (or Greek yogurt).
- Alternately mix the buttermilk mixture and flour mixture with the butter batter, beginning and ending with the flour mixture. Do not overmix--stir until everything is just combined.
- Pour batter about 1/4 of the way full in the remaining cake pan. Add in the 7 Oreos, and top with remaining batter. Tap the pan lightly to remove any air bubbles.
- Bake for 25-30 minutes, or until a cake tester comes out clean.
Frosting
- Once the cakes have cooled, beat butter until light and fluffy. Add in powdered sugar, 1 cup at a time, starting with only 3 cups. Add in 2 Tbsp heavy cream, vanilla extract, and a pinch of salt. Beat until light and fluffy, about 1 minute.
- If the frosting is too thin, add in the other cup of powdered sugar, 1/2 a cup at a time. If it's too thick, add in more heavy cream, 1 Tbsp at a time.
- Set aside 1/2 cup of frosting (this will be for the decoration on top of the cake).
- In a separate bowl, crush the Oreos until they are in small pieces. Set aside.
- Place one of the chocolate cakes on a cake stand. Spread half of the frosting over the top of the chocolate cake. Sprinkle with half of the crushed Oreos.
- Place the vanilla cake on top. Spread with the remaining vanilla frosting and sprinkle with the remaining Oreos.
- Place the chocolate cake on top.
Chocolate Ganache
- Heat the heavy cream in the microwave, in 30-second increments, just until it starts to boil. Pour over chocolate and stir until melted. Add in vanilla extract, corn syrup, and espresso powder. Stir, and allow to sit for 4-5 minutes, until it begins to thicken.
- Once thick, pour over the top of the cake, allowing it to drizzle down the sides.
- Allow the ganache to set, about 10-15 minutes, then pipe on remaining vanilla frosting evenly around the cake. In the center, spread crushed Oreos, and place one Oreo quarter on each frosting dollop.
- Enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
If you’re loving this cake recipe, here are a few others I think you’ll be a fan of!
Chocolate Peanut Butter Oreo Cake
Vanilla Cake with Strawberry Frosting
Meet Michelle
I’m a self-taught baker who truly believes it’s impossible to be upset when eating dessert. It’s my life’s goal to bake everyone happy!
If I’m not baking, I’m probably reading a good book with a cup a coffee in hand.
Welcome! I’m glad you’re here!
That looks incredible! Definitely the perfect ode to a perfect cookie 🙂
Thank you, June!
You always make the most gorgeous and delicious cakes! I love the different layers and the cookies and cream idea too. That slice of cake is calling my name 😉
Thanks, Danielle! If I had any idea how to ship cake, I would totally send you some, haha! 🙂
Two cakes and multiple frostings! This cake is amazing!
Thanks, Medha! 🙂
This cake looks so divine! I know I would love it, oreo’s are my favorite!
I think this might just be my favorite cake ever! I can never resist anything cookies and cream flavored, so I’m loving this. Those pretty layers are just calling my name!
This cake has my name written all over it! I’m in love!