This cookies and cream cake is the ultimate dessert for Oreo lovers. Between the ultra-dark chocolate cake, creamy cheesecake center, and crunchy cookie pieces throughout, every bite is rich, smooth, and packed with cookies and cream flavor!
WHAT YOU NEED Chocolate Cake all-purpose flour or gluten-free 1-to-1 baking flour granulated sugar black cocoa powder baking soda kosher salt vegetable oil eggs white distilled vinegar vanilla extract hot water Cookies and Cream Filling full fat cream cheese granulated sugar egg heavy whipping cream Oreo cookies Whipped Cream Topping heavy whipping cream powdered sugar nonfat dry milk powder Oreo cookies
1. Preheat the oven to 350F and grease a 9” springform pan. Remove the ring and tear a sheet of parchment paper that’s slightly larger than the bottom plate. Lay on top of the plate and return the ring to the pan to now have a lightly covered parchment bottom. 2. In a large bowl, whisk together the flour, sugar, black cocoa, baking soda, and salt. In a separate smaller bowl, beat together the oil, eggs, vinegar, and vanilla. Pour into the bowl of dry ingredients and give it a rough whisk, then pour in the hot water and whisk until completely smooth. Set aside.
Chocolate Cake
1. In a medium bowl with an electric mixer, mix the cream cheese and sugar until smooth (you can also mash and mix by hand with a fork). Then mix in the egg and cream until smooth (use a whisk for this step if mixing by hand). 2. Place the Oreos in a ziplock back and whack until broken into small pieces. Use your hand to pick up the chunks and shake off any of the finely-ground crumbs before tossing into the cream filling. By leaving behind the fine bits, the cream filling will remain white rather than turning muddy. Stir in the Oreo chunks until evenly distributed. You can also save the finely-ground discards for topping later on.
Cookies and Cream Filling
3. Pour ⅔ of the cake batter into the pan and spread even. Spoon globs of the cream filling on top, scattering them around as evenly as possible. Gently spread even, just to smooth out any peaked tops, and pour the remaining batter on top until the filling is mostly covered. 4. Bake for 50 to 55 minutes or until evenly puffed with a few deep cracks and a dry surface. The center will also have a slight jiggle when the pan is nudged which is due to the warmed cream filling, but if you’re unsure it’s best to over bake than underbake this cake. Allow to cool at room temperature for about an hour or until completely cooled, then place in a container and chill overnight to allow that cream filling to set.
1. Combine all of the ingredients, minus the Oreos, and whip on high speed until light and fluffy, about 2 minutes. Spread on top of the cooled and set cake. Add the 3 Oreos to the leftover bag of finely-ground bits and whack into small chunks. Sprinkle on top and it’s ready to enjoy!
Whipped Cream