This cookies and cream cake is probably the most moist cake ever! It is a 3 layer chocolate cake with a whipped cream cheese Oreo filling. If you combine an Oreo pie and Oreo cake this would be it! It also has an Oreo frosting with a chocolate drip. It is quite the cake!
How To Make Moist Chocolate Cake
- Mix all dry ingredients together– Mix all of the dry ingredients together using a mixer. Use a sifter, especially with the cocoa powder, to remove lumps.
- Mix wet ingredients together– Make sure all of the dairy ingredients are room temperature before baking. Then, mix them all together in a separate bowl.
- Add in hot water– Very slowly pour in hot water into the wet ingredients bowl. Go slow to not over cook the eggs.
- Pour wet ingredients into the dry ingredients– Slowly pour in and mix on low. Scrape the bowl thoroughly, then mix again.
How To Easily Remove Cake From The Pans
First, make sure to spray the pan with a baking non-stick spray (the kind with flour in it). Spray the pans well! Then, place a parchment circle on the bottom. Spray again.
Then, once the cake is done baking, let it sit in the hot pans for 10 minutes. This will allow the cake to separate from the edges of the pan. Then, flip them onto cooling racks. They should come right out!
Oreo Pie Whipped Cream Cheese Filling
This whipped cream cheese is like magic. It tastes so good!! It uses the same ingredients as if you wanted to make it into a no-bake Oreo pie. I recommend making this right before decorating the cake.
To make it, start by beating the cream cheese. The cream cheese has to be room temperature before you bake. Pull it out 2 hours before making.
To get better control, use a hand mixer. Then, mix in the powdered sugar and vanilla. I strongly recommend sifting the powdered sugar to prevent a gritty texture.
Then, whip up the whipped cream. Freeze the metal bowl and whisk attachment for 10 minutes to get it really cold. It is so much easier to whip it up in a cold bowl.
Turn the mixer on high and beat until stiff peaks form. Next, pour whipped cream on top of the cream cheese. Then, use a rubber spatula to fold it in gently. Keep folding until no cream cheese streaks remain.
Once you are ready to fill the cake, place 1 cup of whipped cream cheese into 2 bowls. Then, mix in the Oreo chunks. Each bowl will go on 1 layer of the cake.
Tips For Making Oreo Frosting
This frosting is SO GOOD. It has a whipped buttercream and very small Oreo crumbs. Here are my tips for making it.
- Slightly cold butter– Let the butter sit out for 30 minutes. It should be cold to the touch but you can leave a slight finger indent. Slightly cold butter will help create a firmer buttercream.
- Sift powdered sugar– To prevent gritty frosting, sift the powdered sugar.
- Oreo crumbs– Use a food processor to get the Oreos into very fine crumbs. If they are even slightly too big, it will be hard to get smooth sides on the cake.
- Beat butter– The butter needs to be beaten for at least 2 minutes. It needs to light and fluffy before adding in the powdered sugar.
- Beat for 5 minutes– This is a whipped buttercream. Be sure to beat on high for 5 minutes. Then, use a wooden spoon to beat out the air bubbles.
Assembling The Cake
- Place a small amount of frosting on the bottom of the cake stand to act as the glue for the cake.
- Place 1st and 2nd layers of cake bottom side down. The last layer should be bottom side up to create the flattest surface for the top of the cake.
- Pipe a thick layer of buttercream around the edges of the cake. Do 2 layers to create a barrier between the filling and outside of the cake.
- Fill the cake with the whipped cream cheese. It should be full, and for more fun add extra Oreo chunks on top.
- Apply a crumb coat. This is a light layer of frosting that will trap all of the cake crumbs. Freeze the cake for 15 minutes to set the frosting.
- Frost the cake.
- The best way to apply the chocolate drip is using a turntable. Then, use an offset spatula to push the chocolate off the edge of the cake. Turn the cake as you push. The chocolate should drip down.
- Freeze the chocolate for 8 minutes for it to set before topping with more decoration frosting. Melted chocolate will cause the frosting to drip off of the cake.
Topping The Cake
I topped the cookies and cream cake with a buttercream border. You can also use Oreo crumbs and chunks and Oreo cookies on top. The more Oreos the better.
How To Store The Cake
This cookies and cream cake needs to be stored in the fridge in a cake carrier. You can also store the slices of cake in an air tight container. It will last up to 5 days in the fridge.
Freezing The Cake
You can make the chocolate cake layers before hand. Once the cake is cooled, wrap tightly in cling wrap and store in the freezer. Only store for up to a week. Then, pull the cake from the freezer for 1 hour before decorating.
You can freeze the decorated cake. Wrap each slice in cling wrap and store in an air tight container. I don’t recommend freezing the whole cake. Then, to thaw, leave on the counter for 1 hour.
Other Cake Recipes To Try
- Red velvet bundt cake
- Strawberry filled cupcakes
- Chocolate fudge cupcakes
- Raspberry white chocolate cake
Cookies and Cream Cake
- 2 cups All-purpose flour
- 1 3/4 cups White granulated sugar
- 3/4 cup Dark unsweetened cocoa powder
- 2 tsp Baking soda
- 3/4 tsp Baking powder
- 1 tsp Salt
- 1 1/8 cups Buttermilk room temperature
- 1/2 cup Oil vegetable or canola
- 3 Large eggs room temperature
- 1 cup Hot Water
- 1 tsp Pure vanilla extract
Whipped Cream Cheese Filling
- 8 oz Cream cheese room temperature
- 1 tsp Pure vanilla extract
- 1 1/2 cups Sifted powdered sugar
- 1 cups Heavy cream cold
- 12 Oreos broken into chunks
- 11 Oreos fine crumbs
- 3 cups Unsalted butter slightly cold
- 9 cups Sifted powdered sugar
- 2 tsp Pure vanilla extract
- 4 1/2 TBSP Heavy whipping cream
Chocolate Ganache Drip
- 1 cup Semi-sweet chocolate chips
- 3/4 cup Heavy whipping cream
- 5-8 Oreos for decoration
- Preheat oven to 350F and spray three 8X2 inch round cake pans with non-stick baking spray. Place 8 inch parchment circle on the bottom and spray again.
- In a mixing bowl, mix flour, baking powder, baking soda, salt, cocoa powder and sugar together. In a separate bowl, mix oil, buttermilk, vanilla, and eggs. Then, slowly add in hot water.
- Slowly mix the wet ingredients into the dry. Mix on low. Scrape the bowl and mix for 15 seconds
- Evenly spread batter into the three cake pans. Use a kitchen scale to evenly spread cake batter. Bake for 18-22 minutes. The cakes are finished when a toothpick inserted comes out with moist crumbs. Let cake sit for 10 minutes in pan before transferring to cooling rack. Let cakes cool completely and wrap in cling wrap and place in freezer until ready to use.
Whipped Cream Cheese Filling
- Beat cream cheese on high using a hand mixer. Mix for 1 minute. Add in sifted powdered sugar and vanilla.
- Freeze metal bowl and whisk attachment for 10 minutes. Then, whip up cream cheese in the cold bowl. Pour heavy cream on top of cream cheese. Use a rubber spatula to gently fold in the whipped cream.
- Let the butter sit on the counter for 30 minutes to get slightly cold. While waiting, sift the powdered sugar. Use a food processer to blend the Oreos into a fine crumb.
- Beat butter for 2 minutes on medium-high until light and fluffy. Then, slowly add in the powdered sugar.
- Add in heavy cream, vanilla, and Oreo crumbs. Mix on low until combined. Switch to high and beat for 5 minutes. Scrape the bowl halfway through.
Chocolate Ganache Drip
- Only make this right before using on the cake. Place chocolate chips in a medium bowl and set aside. Heat heavy cream in a microwave safe bowl for 1 minute. Pour over chocolate chips and let sit for 1 minute and 30 seconds. Stir until glossy and smooth.
- Spread a small amount of frosting on the bottom on your cake stand. Place first layer of cake bottom side down.
- Pipe a border of frosting around the edge of the cake to act as a border. Do this twice. In 2 bowls, place 1 cup of whipped cream cheese in each bowl. Pour half of the Oreos in each bowl. Then, use a cookie scoop and scoop each bowl of filling on to each layer. Spread until smooth. Optional: add extra Oreo crumbs on top.
- Repeat with the second layer. Place last layer bottom side up.
- Apply a light layer of frosting around the cake. Freeze for 15 minutes for it to set. Then, frost the rest of the cake.
- Make chocolate ganache. Pour on top of the cake. Use an offset spatula and push the chocolate off the edge of the cake to create the drips. Freeze for 8 minutes to set the chocolate. Then, top with extra frosting decoration.