Reese’s Oreo Chocolate Cake with Funfetti Cookie Dough Filling

Ever have trouble deciding on your favorite kind of cake? Combine them all in one with Reese’s, Oreos, Funfetti, and cookie dough.

Remember when I told you how most of my friends (and myself) are turning 30 in the next 12 months? Well today marks my friend Maggie’s 30th birthday! Last year she made the wild request for her birthday dessert to include cheesecake, cookie dough, funfetti and Oreos and you better believe I delivered with what I dubbed birthday explosion mini cheesecakes. This year however she was a bit stumped as last years dessert topped anything should could have ever imagined. She did finally challenge me by requesting the same combination plus Reese’s peanut butter cups. It took me lots of brainstorming to finally decide on what to make.

This cake should be named “All of Maggie’s Favorite Things”. It is a chocolate cake with chopped Reese’s and Oreos mixed in, Funfetti cookie dough filling, chocolate ganache, Funfetti frosting, and more Reese’s and Oreos on top. Now that’s a birthday cake! I fear for her 31st birthday. We may need to regress to simpler ideas.

What is your ideal birthday dessert?

One year ago: Spicy Black Bean Burgers

Two years ago: Mini Pink Ombre Sugar Cookie Cake

REESE’S OREO CHOCOLATE CAKE WITH FUNFETTI COOKIE DOUGH FILLING

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

6 Oreos, chopped

6 unwrapped Reese’s peanut butter cups, chopped

FUNFETTI COOKIE DOUGH FILLING

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

1/4 cup sugar

1/4 cup brown sugar

1 tsp vanilla extract

1 cup all-purpose flour (heat treated*)

1 cup dry Funfetti cake mix (or white cake mix + 2 Tbsp sprinkles) (heat treated*)

1/8 tsp salt

3-4 Tbsp heavy cream or milk

1/2 cup semisweet chocolate chips

1/2 cup white chocolate chips

CHOCOLATE GANACHE

6 oz. semisweet chocolate chips

1/2 cup heavy cream

FUNFETTI FROSTING

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

1/2 tsp vanilla extract

1-1/2 cups powdered sugar

1/4 cup dry Funfetti cake mix (or white cake mix + 2 Tbsp sprinkles) (heat treated*)

1 Tbsp heavy cream or milk, if needed

TOPPING

3 Oreos, halved

3 Reese’s peanut butter cups, halved

Chocolate chips

Rainbow sprinkles

Directions:

1. Preheat oven to 350 degrees. Lightly coat three 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 slowly add boiling water to the cake batter while beating on low. Increase to high speed for about 1 minute to add air to the batter. Fold in chopped Reeses and Oreos.
3. Distribute cake batter evenly between the prepared cake pans. Bake for 25-30 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. While the cake cools, prepare the filling.
5. For the filling: In a large bowl, beat the butter, sugars, and vanilla until light and fluffy, about 2-3 minutes. Mix in flour, cake mix, and salt until incorporated. Add heavy cream to reach desired consistency. Fold in chocolate chips. On two large pieces of plastic wrap, roll out dough into two 9-inch circles (or form in 9-inch cake pans). Wrap and refrigerate until ready to assemble.
6. Assembly: Place the first cake onto a large plate. Place one of the cookie layers on top. Repeat with second cake, remaining cookie dough and the final layer of cake on top.
7. For the ganache: Place the chocolate chips in a metal bowl. Microwave heavy cream for 1 minute or until it starts to boil and pour over chocolate chips. Cover bowl with saran wrap for 5-7 minutes. Whisk until smooth, allow to sit for a few minutes until it starts to thicken, then pour over the top of the cake. Place cake in refrigerator and make the frosting.
8. For the frosting: In a medium bowl, beat butter and vanilla on medium speed until smooth. Add powdered sugar and cake mix and beat on low until just combined. Increase speed to medium-high and beat for 2 minutes. If frosting is too thick, mix in heavy cream or milk until desired consistency is reached. Pipe frosting on top of the cake and decorate with Reese’s and Oreo halves. Sprinkle more chocolate chips and/or sprinkles on top if desired.

*Raw eggs are not the only possible source of bacterial contamination, raw flour is also a culprit. Heat treat by heating in microwave to 160 degrees F – about 1 minute stirring every 15 seconds.

Source: Cake adapted from Cookie Dough Oreo Cake. Filling and frosting adapted from Funfetti Stuffed Chocolate M&M Cookie Cake.