Cookies and Cream Cake


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.


Adapted from Annie’s Eats.


10 Responses

  1. that is certainly a winner 🙂 it was nice to meet you last night! although i feel like i may have met you before?

  2. Man, this cake looks good! 😉
    It was nice to more officially meet you last night (since we already kind of met before… but I’m not counting it 🙂 ). Have a great rest of the week! 🙂

  3. this cake looks amazing, i bet there’s no leftovers….i am going to write it down and will try it soon, thanks for the recipe, your blog is very nice and interesting, visit mine if you have the time:



  4. This cake is gorgeous and looks absolutely delicious. I will definitely be making this in the near future.

    I just found your site and went through all your previous posts and found so many recipes I can’t wait to try out. Thanks for all the yummy foods!

  5. Shannon and Elina–It was so nice to meet both of you! I am looking forward to this coming weekend! 🙂

    Shayna–Thanks for stopping by! Be sure to let me know which recipes you try and any modifications you make!

  6. Pity–Thank you!

  7. […] and I made this celebration cake for the gathering.  It is an adaptation of Annie’s Eats Cookies and Cream Cake, which won me our office bake-off.  This time, instead of crushed Oreos I used Heath Bar […]

  8. […] instructions and after frosting about 12 cookies, I decided to switch to the always-satisfying Hershey’s Chocolate frosting.  Muuuuuch […]

  9. […] crazy about these chocolate cake and chocolate frosting recipes!  As you can see I have used them here and here and here.  The cake is so rich and moist!  The frosting is fluffy and sweet, but not too […]

  10. […] this batter recipe.  (It is a perfect chocolate cake recipe, as well.)  The cupcakes are moist, rich, and a bit […]

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