I made the above Cookies and Cream Cake on the same day that I made the Cookies and Cream Fire Engine Birthday Cake below. You see, a small group in my office organized a bake-off and this cake was my submission to the finals. It just so happened to be the same day as my nephew’s birthday, which worked out perfectly. I was able to bake the first cake in the morning as sort of a trial run (and to get the extremely important feedback from our family!) and then come home and bake this cake for the bake-off. Make sense? So while I didn’t really make any adjustments the first time around, I decided to do one part differently the second time. Instead of only incorporating one layer of filling between the two cakes, I sliced both cakes in half so that there were three layers of filling (plus on top). YUM.
In this case, I didn’t have to make extra filling because I had leftover filling that I did not use on top of the fire engine cake. However, if you are going to make the cake into four layers I suggest making one and a half times the filling recipe below.
And now I am sure you are just dying to know the result of the bake-off…wellllll…I won! Thank you Annie!
Cookies and Cream Cake:
For the cake:
- 2 cups sugar
- 1 ¾ cups all-purpose flour
- ¾ cup Hershey’s cocoa powder
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoon vanilla extract
- 1 cup boiling water
For the filling:
- 1 ¼ cups heavy cream
- 1/8 cup confectioners’ sugar
- ¼ teaspoon vanilla extract
- 10-20 chocolate sandwich cookies (Oreos!), chopped
For the frosting:
- ½ cup unsalted butter
- 2/3 cup Hershey’s cocoa powder
- 3 cups confectioners’ sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
To make the cake, preheat the oven to 350 F. Grease and flour two 8 or 9-inch round baking pans.
Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
To make the filling, in the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, confectioners’ sugar and vanilla. Beat on low speed until all sugar is incorporated; increase speed to high and whisk until stiff peaks form. Gently fold in chopped cookie pieces with a rubber spatula.
To make the frosting, melt the butter in a medium bowl. Stir in the cocoa. Alternately add confectioners’ sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
To assemble the cake, slice two cakes in half cross-wise using a serrated knife. Place one cake layer on a cardboard cake circle. Pipe a ring of the chocolate frosting around the outside edge of the cake. Fill the area inside the ring of frosting with a thick layer of the cookies and cream mixture. Repeat with remaining layers. Place the last cake layer on top. Frost the sides of the cake layers with chocolate frosting. Pipe a decorative border of the chocolate frosting on top of the cake. Fill the area inside this border with a thick layer of the cookies and cream mixture. Garnish with extra chocolate sandwich cookies and chocolate frosting.