Cookie Dough Oreo Cake

By now I am sure all of you are aware of one of the newest additions to the Oreo lineup, cookie dough. Personally I think that homemade versions such as Lindsay’s (Love & Olive Oil) and Tessa’s peanut butter ones (Handle the Heat) would win hands down. For the purposes of this cake however, homemade Oreos were not necessary. Chopped up Cookie Dough Oreos were mixed into the chocolate cake and used as decoration, but the real purpose of this creation was to make a cake that resembled a giant Cookie Dough Oreo covered in frosting. And if I do say so myself, I believe I succeeded.

I made this cake for my step-mom’s birthday. It consists of super moist layers of chocolate cake with bits of Cookie Dough Oreo which are sandwiched around a layer of cookie dough filling, then swaddled in cookie dough frosting and topped with chocolate chips and more Cookie Dough Oreos. There’s some serious cookie-on-cookie action going on here. If you’re feeling really ballsy, serve it up with a scoop of Cookie Dough Oreo ice cream. I stuck with plain vanilla.

One year ago: Pepperoni Pasta Bake

Three years ago: Butterscotch Haystack Cookies

COOKIE DOUGH OREO CAKE

Serves 12-16

Ingredients:

CAKE

2 cups all-purpose flour

2 cups sugar

3/4 cup cocoa powder

2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

1 cup milk

1/2 cup vegetable oil

2 eggs

2 tsp vanilla extract

1 cup boiling water

12 cookie dough Oreos, chopped

COOKIE DOUGH FILLING

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup sugar

1/2 cup brown sugar

2 Tbsp milk

1/2 tsp vanilla extract

1-1/4 cups all-purpose flour

1/4 tsp salt

1/2 cup mini semisweet chocolate chips

COOKIE DOUGH FROSTING

1 cup (2 sticks) unsalted butter, room temperature

1/3 cup brown sugar

1/3 cup all-purpose flour

1/2 tsp salt

1-1/2 tsp vanilla extract

4 cups powdered sugar

1/3 cup heavy cream

TOPPING

6 cookie dough Oreos, halved

1/2 cup mini semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees. Light coat two 9-inch cake pans with nonstick spray or butter and lightly flour. Set aside.
2. For the cake: In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Add milk, vegetable oil, eggs, and vanilla to flour mixture and using a hand or stand mixer, mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter. Fold in chopped Oreos.
3. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
4. Remove from the oven and allow to cool for 10 minutes. Remove from pans and allow to cool completely on wire rack. If needed, slice off the tops of the cakes to make them level.
5. While the cake cools, prepare the filling and frosting.
6. For the filling: In a large bowl, beat the butter and sugars until light and fluffy, about 2-3 minutes. Mix in the milk and vanilla. Mix in flour and salt until incorporated. Stir in chocolate chips. On a large piece of plastic wrap, roll out dough into a 9-inch circle (or form in a 9-inch cake pan like I did). Wrap and refrigerate until ready to assemble.
7. For the frosting: In a large bowl, beat the butter and brown sugar until light and fluffy, about 2-3 minutes. Mix in flour and salt, followed by vanilla. Add the powdered sugar, 1 cup at a time, mixing well after each addition. Add heavy cream and beat until fluffy. Add more powdered sugar or heavy cream if necessary to reach desired consistency.
8. Assembly: Place one of the cakes onto a cake plate. Place cookie dough filling on top followed by the second cake. Frost the entire cake. Top with miniature chocolate chips and decorate with Oreos.

Source: Cake slightly adapted from Add a Pinch, Cookie Dough Filling and Frosting from The Cookie Dough Lover’s Cookbook.