Oreo Cookies and Cream Cake

I’ve been making this cake for about 10 years now – to rave reviews every time – that says a lot! That’s really all I need for confirmation of a GOOD THING! Oreo cookies and cream – the combination is timeless. This was a best-seller during my “Elegantly Sweet Shoppe” days.

It starts with my favorite Hershey’s Perfectly Chocolate Cake recipe. I used to make this as a 2 – layer 9″ cake. But of late, my new favorite cake size is made as a 3 – layer 8″ cake. It’s that rule of “3s” – when you cut in – it’s just so pretty with 3 layers! And it’s double the filling!

The filling is made with my mascarpone whipped cream, and some crushed oreos. BAMM! That’s the magic. It makes this cake moist, creamy, delicious, and a whole lot lighter than additional frosting for the filling. Remember, I said RAVE REVIEWS!

I frost the outside of the cake with my butter cream cheese frosting, with some finely crushed chocolate wafer cookies for “oreo texture”. Then a final glaze of chocolate ganache, some whipped cream dollops, and finally a few chocolate covered oreos, sprinkles, and cookie crumbs to complete this beauty. (I find that plain OREOS tend to become soft quickly – sitting in the whipped cream. So I found these mini chocolate covered oreos in the cookie section, which keeps the “crisp” in the cookie beautifully!)

So here you go – recipe for my Oreo Cookies and Cream Cake:

Hershey’s Perfectly Chocolate Cake (makes 2 – 9″ layers, or 3 – 8″ layers). (adjust baking time). Preheat oven to 350 degrees.

Combine dry ingredients:

2 c sugar
1 3/4 c all purpose flour
3/4 c cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt

Mix with a hand whisk, or sift into a bowl and set aside..

Add to stand mixer with a whisk attachment:

2 large eggs
1 c milk
1/2 c vegetable oil
2 tsp vanilla

Combine til well-blended. Then add the dry ingredients slowly, while mixer is on low. Increase to med. speed.

Then add 1 c boiling water, slowly with mixer on low.

Batter will be THIN.

Prepare your cake pans with cooking spray, and line with parchment paper circles. You can purchase these pre-cut, or just make your own as I do. Place your cake pan on sheets of parchment paper. Trace the bottom of the pan onto the paper, using a sharpie marker. Then cut out the circle with scissors. This will make your pan liners. Pour batter into your pans, using a 1 c measuring cup. This recipe will make enough batter for almost 3 cups of batter per pan for 2 – 9″ pans, or 2 cups per pan for 3 – 8″ pans. Dividing the batter evenly will ensure the same size cake layers.

Bake cakes at 350 degrees, for approx. 25 min. Check for doneness using a toothpick inserted in center that comes out clean. Allow to cool completely.

Make the Oreo whipped cream.

In the bowl of a stand mixer, using the whisk attachment, whip 2 1/2 c heavy whipping cream til stiff peaks form.

Slowly add 1 c powdered sugar, and whip together. Continue to whip on medium, and by spoonfuls, add 8 oz mascarpone cheese at room temp. Add 1 tsp of vanilla. Whip until blended, smooth, and stiff, but don’t over-mix. Set aside about 1 c of this mixture – place in refrigerator. This will be used on the top of the cake at the end.

Add 1 c roughly chopped oreo cookies to the remaining whipped cream mixture, and fold together. I place about 12 Oreos in a ziplock baggie, then pound with a kitchen mallet until roughly broken or rough chop.

Flatten the tops of your cake layers if necessary, by slicing off the rounded tops using a serrated knife. Place 1/2 whipped cream mixture on top of 1 cake layer, placed on a cardboard cake circle. Spread to the edges.

Top with a second layer, and add the remaining Oreo whipped cream. Spread to the edges. Top with final cake layer. Press down gently to secure. Smooth the edges using a rubber spatula. Refrigerate.

Make the Oreo buttercream frosting:

8 oz room temp cream cheese
1 stick unsalted butter, room temp
4 c powdered sugar
1 tsp vanilla extract
12 chocolate wafer cookies, finely crushed

Whip the cream cheese and butter in a stand mixer, using the whisk attachment, until smooth. Add powdered sugar gradually, until well incorporated. Add vanilla, and blend. Add crushed chocolate wafers, and fold together, just until combined. I don’t use Oreos for this component, since you want a finer crumb for the frosting. No chunks allowed!

Using an offset spatula, spread a layer of frosting over the cake, starting on the sides. Then add frosting to the top of the cake and spread to the edges. Smooth the surface, and refrigerate.

Drizzle with chocolate ganache. Roughly chop 4 oz semisweet chocolate. Add to a bowl with 4 oz heavy whipping cream. Microwave on high for 1 – 1 1/2 min til melted. Stir to combine. Add a pinch of salt, and about 1 – 2 tsp of clear corn syrup (to add shine). Stir to combine.

Pour this into a plastic bottle, and drizzle over the cake. Allow the ganache to slowly drip down the sides. Refrigerate til firm.

Top by piping on the reserved whipped cream which you set aside in the refrigerator. Add mini Oreo cookies, chocolate sprinkles, and chopped oreos for garnish. Refrigerate, then serve.