Easy Chocolate Cake with Cookies & Cream Filling
This easy chocolate cake is made with soft, moist layers and a creamy cookies and cream filling. Inspired by the classic Hershey’s chocolate cake, it’s rich, simple to make, and perfect for birthdays, celebrations, or any time you want a crowd-pleasing dessert.
Ingredients
Chocolate Cake
- 2 cups sugar
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 teaspoon espresso powder optional ** NOTE: You can also use 1 cup of hot coffee in place of the boiling water and espresso powder or leave it out all together and just use boiling water. The coffee/espresso helps to bring out and enhance the chocolate flavor in the cake; you don't taste the coffee.
Ingredients to Make the Cookies and Cream Filling
- 6 whole Oreos crushed but with chunks
- 12 inside centers of Oreos scraped out
- 1/2 cup unsalted butter
- 1 1/4 cup powdered/icing sugar
- 1 tsp clear vanilla extract can use regular as well but the clear vanilla has more of a cookies and cream taste
- 1 recipe of my homemade marshmallow fluff or 1 16 oz tub of store-bought
Frosting:
- 1 cups unsalted butter slightly cold
- 3 cups powdered sugar measured and then sifted
- 2 tablespoons heavy whipping cream
- 1 tsp clear vanilla extract can use regular as well but the clear vanilla has more of a cookies and cream taste and doesn't alter the color of the icing
- pinch salt
- dab violet food coloring helps cancel out the yellow tone of the butter. Start with a tiny dab on the end of a toothpick.
Instructions
Make the Cake Layers:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour four 6-inch round baking pans.
- Mix Dry Ingredients: In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt.2 cups sugar, 2 cups all-purpose flour, 3/4 cup cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon salt
- Add Wet Ingredients: Add the eggs, milk, oil, and vanilla. Beat on medium speed for about 2 minutes until smooth. The batter will be thin, but that’s what we want!2 eggs, 1 cup milk, 1/2 cup vegetable oil, 2 teaspoons vanilla extract
- Mix the Espresso Powder With the Boiling Water and Add to Cake: Mix the espresso powder into the boiling water and carefully add to the cake batter. The batter will be very thin at this point.1 teaspoon espresso powder, 1 cup boiling water
- Bake: Divide the batter evenly between the four prepared pans. TIP: I use a kitchen scale to ensure I put even amounts in each pan to get even cake layers. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for about 20 minutes. Then, flip them upside down to release the cakes from the pans and transfer them to wire racks to cool completely.
Make the Cake Filling:
- In a large bowl, beat the softened butter until it's creamy.1/2 cup unsalted butter
- Sift the powdered sugar and gradually add it along with the Oreo centers, vanilla extract, and a pinch of salt. Beat until everything is well combined and the filling is smooth. Mix in the marshmallow fluff until the mixture is smooth and fluffy.TIP: Coat your spatula with Crisco to easily get the marshmallow fluff into the mix12 inside centers of Oreos scraped out, 1 1/4 cup powdered/icing sugar, 1 tsp clear vanilla extract
- Gently fold in the crushed Oreo cookies. Be careful not to overmix, or you'll lose that lovely crunch.6 whole Oreos
Make the Frosting:
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Add half of the powdered sugar and a pinch of sea salt. Beat on low until the sugar is mostly incorporated.1 cups unsalted butter
- Add the remaining powdered sugar and continue beating on low until combined. Then, increase the speed to medium and beat for 3 minutes. Stop the mixer and scrape down the sides of the bowl, if needed.
- Add the vanilla extract, whipping cream, and food coloring (if using). Beat on low for an additional minute, then increase the speed to medium once the whipping cream is fully incorporated. The violet food coloring helps cancel out the yellow tone of the butter. A tiny dab is all you need. Start with a tiny dab on the end of a toothpick and mix. If you need more, do a small dab at a time. If you add too much, it will color the icing purple.2 tablespoons heavy whipping cream, 1 tsp clear vanilla extract, dab violet food coloring
Assemble the Cake:
- Stack and Fill: Place one cake layer on a serving plate or a cake board. I like to use a piping bag with about 1/4 inch snipped off to build a buttercream dam around the edge of my cake to keep the filling in, but this step is not absolutely necessary for this filling. It is more for cakes with liquid fillings that may seep out.
- Spread a generous amount of cookies & cream filling over the top. Place the second cake layer on top and repeat the process until all layers are complete.
- Frost the Cake: Use the buttercream filling to frost the top and sides of the cake. I like to use an offset spatula and an icing scraper to do a crumb coat first and then put the cake in the fridge for 20-30 minutes. Once that layer is hard, add your final coat of icing using an offset spatula and an icing scraper to get a smooth finish. For an extra touch, you can add a chocolate drip to your cake and add Oreos on top.
Notes
Baking the Cake Layers
- I used four 6-inch round pans, but you can also use two 8-inch pans.
- For best results, bring all ingredients to room temperature before starting. This helps create a smoother batter and a softer, more even crumb.
- Slightly soften your butter so it’s pliable but not melted—it should hold its shape when pressed.
- If your eggs are cold, let them sit in warm water for a few minutes to bring them to room temp quickly.
- To make assembling the cake easier, wrap and freeze the cake layers for a few hours to lock in moisture before assembling and make them easier to handle.
Making the Filling & Frosting
- Clear vanilla helps give that classic cookies-and-cream flavor and keeps the filling and frosting white.
- If your frosting feels too thick, add a splash of milk or cream until it reaches a smooth, spreadable consistency.
Assembling & Decorating
- Always make sure your cake layers are completely cool before frosting.
- To make decorating easier, chill or lightly freeze the cake before assembling.
- This cake keeps well at room temperature for about 1–2 days since the filling and frosting are butter-based. I recommend storing in the fridge. For best flavor and texture, let the cake come to room temperature before serving.