Cookies and cream layer cake. A fluffy and moist chocolate cake filled with delicious cookies n’ cream filling and topped with a creamy chocolate ganache. The perfect dessert for birthday parties, holidays, or any other occasion!
If you like layer cakes, you will love the Fluffy Vanilla Cake with Chocolate and Jam, the Lemon Mousse Layer Cake, or the Orange Cake with Chocolate Mousse Filling! And as a bonus suggestion, I recommend you check out Martha Stewart’s Cookies and Cream Sheet Cake!
Prep time: 45mins | Cook time: 25mins | Yield: 10-15 servings
Step-by-Step Video Recipe:
Written Recipe:
Cookies and Cream Layer Cake
A fluffy and moist chocolate cake filled with delicious cookies n’ cream filling and topped with a creamy chocolate ganache. The perfect dessert for birthday parties, holidays, or any other occasion!
Ingredients
For the Chocolate Cake:
- 2 cups (240g) All-purpose flour
- 1/3 cup (30g) Unsweetened cocoa powder
- 1 cup (200g) Granulated sugar
- 2 tsp (8g) Baking powder
- 1/2 tsp (3g) Baking soda
- 1/4 tsp (1g) Salt
- 2 large eggs at room temperature
- 1/2 cup (110g) Vegetable oil (any flavorless vegetable oil like canola, corn, sunflower)
- 2 tsp (10g) White vinegar or lemon juice
- 1 cup (240g) Warm water
For the Chocolate Ganache:
- 200g (about 1 1/4 cups) Semi-sweet chocolate, chopped or chips
- 2/3 cup (160g) Heavy cream (bring to room temperature)
- 2 Tbsp (28g) Unsalted butter at room temperature
For the Cookies and Cream Filling:
- 1 1/2 cups (340g) Cream cheese, softened
- 1 cup (135g) Powdered sugar
- 1 tsp (5g) Vanilla extract
- 1 1/3 cups (320g) Heavy cream, cold
- About 10 Oreo cookies, chopped (use only the pieces, not the crumbs)
Instructions
For the Chocolate Cake:
- Line three 8in (20cm) round pans with parchment paper. Set them aside. You can use two 8-in round pans (3in deep). I don’t recommend using just one baking pan because is too much batter, and the cake will take too long to bake in the center.
- Preheat the oven to 350°F (180°C).
- Sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl. Whisk to combine the dry ingredients.
- Create a well in the center of the dry ingredients and pour the eggs, vegetable oil, vinegar, and warm water. Mix gently using a wire whisk until just combined. Don’t overmix the batter.
- Pour the batter into the prepared pans and bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let them cool completely at room temperature.
For the Chocolate Ganache:
- Combine the chocolate and heavy cream in a medium bowl. Melt using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth.
- Add the butter and stir until combined. The heat of the chocolate will melt the butter.
- Refrigerate for about 30-40 minutes, stirring occasionally to firm up evenly, until the desired consistency.
For the Cookies and Cream Filling:
- Combine the cream cheese, powdered sugar, and vanilla in the bowl of an electric mixer. Beat for a few minutes until well combined and smooth. Set it aside.
- Beat the cold heavy cream until stiff peaks form.
- Fold the whipped cream gently into the cream cheese mixture in three additions.
- Reserve about 2/3 cup for decorating.
- Add the chopped Oreos to the filling and stir gently until just combined.
Assembling the Cake:
- I like to assemble this cake inside an 8-in round pan (3in deep) with removable bottom (three layers of cake and two layers of filling). You can watch the step-by-step video at the beginning of this post.
- Refrigerate for about 30 minutes.
- Frost the cake and decorate the sides pressing Oreo pieces into the frosting.
- Pipe dollops of the cream cheese filling around the top and place half an Oreo between them.
- Keep the cake refrigerated and remove it from the fridge about 20 minutes before serving.
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