Hi friends!
First off, to all of the mamas out there, Happiest Mother’s Day to you! You deserve 6-layer cake and so much more.
This week I made this rather decadent cake, and let me tell you it’s a crowd-pleaser . . .
How have I never made an Oreo dessert for the blog before? It was long overdue, I would say. So I went for it–hard. See, I’ve been craving all things Oreo, and I’ve been dying to use the black cocoa powder I bought while in Vancouver promoting my book, but I was waiting for the right cake. And then it hit me that it belongs in an Oreo-inspired sky-scraping cake!
As much as I love an over-the-top chocolate-on-chocolate looking cake, I thought it would be more interesting to add a bright pop of pink sprinkle-laden frosting before pouring some shiny chocolate glaze over top. Instant party cake! The intensely chocolate–midnight chocolate–cake layers are incredibly moist and super-dark with and balance out the sweet-as-sweet but cream and rich cookies and cream filling with vanilla bean and biggish chunks of Oreos throughout. We add a hit of cream cheese to the frosting to create an even creamier, more balanced sweet frosting.
The pink sprinkle frosting is the from the same batch of filling, but we leave out the Oreos and add rainbow jimmies and a dose of fuschia gel color. A generous pouring of the glaze, more Oreos (now I’m wishing I used Double-Stuffed!), pink frosting dollops and cookie crumbs add the fun finishing touches. It’s rather amazing how quickly the addition of chocolate glaze changes the whole personality of a cake, right? Instant drama and beyond. And it doesn’t have to be chocolate–a super fun bright candy-coloured glaze is always a good idea as well (remember this 6-Layer Neapolitan Macaron Delight Cake?).
So let’s talk more about the Black Cocoa Powder. I have to admit I’ve never used it before, mostly because I haven’t come across it locally before, and the cocoa powder I use for most of my chocolate desserts is very dark as it is (Cacao Barry Cocoa Powder Extra Brute) lending to a gorgeous super-dark shade of brown. I was rather enchanted with the black as night version and when I came across it while in Vancouver recently (you can read about that trip here), I had to buy it. I’ve been saving it for the right cake, and this worked out exactly as I hoped it would.
The black chocolate cake is reminiscent of that impossibly dark “Oreo chocolate,” and the intense chocolate flavour really balances out the sweetness of the frosting (and the black cocoa powder would be ideal for making our own Oreos!). And just when the pink frosting might add a bit too much sweetness for cake with 5 layers of sweet filling, the chocolate glaze adds another hit of intensity to make everything right with the cake-loving world again.
My family went crazy for this cake, and while you might assume they love most things I bake, the truth is they are all very, um, particular, we’ll say? Each and every one of them loved this cake–it’s truly a crowd-pleaser for all ages.
And, as a side-note, I also want to thank everyone who has purchased The Sweetapolita Bakebook–it means so much to me! If you ever have any questions about the recipes or designs in the book, be sure to reach out and contact me!
Now let’s make this Midnight Cookies & Cream Cake, shall we?
- 2 1/4 cups 285 g all-purpose flour
- 2 1/4 cups 450 g superfine sugar
- 1 cup 120 g "black" unsweetened cocoa powder (see Notes)
- 1 tablespoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups 360 ml buttermilk, room temperature
- 1 cup 240 ml hot coffee
- 3/4 cup 180 ml vegetable oil
- 2 teaspoons pure vanilla extract
- 3 eggs room temperature
- 2 3/4 cups 625 g unsalted butter, room temperature
- 2/3 cup 130 g high-ratio shortening (see Notes)
- 1/4 teaspoon salt
- 10 cups 1 kg plus 250 g confectioners' sugar, sifted
- 1 1/3 cups 320 ml heavy cream
- 1 tablespoon pure vanilla extract OR vanilla bean paste
- 2 tablespoons water plus more if needed
- 1/4 cup 60 g cream cheese, room temperature
- Gel food color in fuschia see Notes
- 16 oreos semi-crushed for the filling, plus more whole oreos for decorating (at least 8)
- 1/3 cup 50 g rainbow jimmies
- 5 ounces 150 g semi-sweet best-quality chocolate, chopped or chips
- 3/4 cup 170 g unsalted butter, cut into cubes
- 1 tablespoon corn syrup
- Pinch of salt
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Preheat oven to 350° F (180°C). Spray the bottom of three 8-inch round cake pans with cooking spray and line bottoms with parchment rounds. Set aside.
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In a large mixing bowl, sift flour, sugar, black cocoa powder, baking soda, baking powder, and salt.
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In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, and vanilla, and then mix in eggs.
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Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Divide batter equally among the three cake pans or weigh for accuracy--each pan should weigh about 630 grams.
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Bake the first two layers until a wooden pick inserted into the centre of the cake comes out with a only a few crumbs, about 23 minutes. Try not to over-bake. Let cakes cool in pans on a wire rack for 10 minutes, and then turn onto rack to cool completely. Repeat with the final cake layer. When ready to assemble the cake, wrap the layers in plastic wrap and chill for about 30 minutes.
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In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and salt on medium speed until very pale and creamy, 8 minutes.
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Reduce the speed to the lowest setting and gradually add the confectioners' sugar, heavy cream, vanilla bean paste and water. Increase the speed to medium-high and beat until very light and fluffy, about 6 minutes. Beat in the cream cheese until combined, about 30 seconds.
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Transfer about 5 cups of the frosting to a medium bowl and tint it pink using soft gel paste color. Set aside. Add the semi-crushed Oreos (reserve about 1/4 cup of the crumbs to press into the bottom border of cake, if desired) to the remaining frosting and beat on medium speed until incorporated, about 30 seconds.
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The frosting will keep in an airtight container in the refrigerator for up to 3 days. Bring chilled frosting to room temperature and beat on low speed to soften. If necessary, you can warm the frosting in a heatproof container in the microwave in 10-second intervals, stirring after each one, until smooth and spreadable. Add a small amount of water, one tablespoon at a time, if the frosting needs more "glide."
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In a small microwave-safe bowl, melt the chocolate, butter, corn syrup and salt in the microwave, about 50 seconds, and stir until smooth. (You can also melt in a heatproof bowl set over a pot of simmering water.) Let cool until it thickens slightly, about 15 minutes. Store for up to 1 week in an airtight container in refrigerator, and warm in microwave when ready to use.
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Cut each of your 3 cake layers each once horizontally with a long, serrated knife, so you have a total of 6 thin layers. Put a nonslip square on a turntable (if using), followed by a large piece of wax paper, topped with another nonslip square smaller than your cake. Place a thin 8-inch round cake board or larger cake plate on the turntable and place the first chocolate cake layer on top. Spread about 1 cup of the cookies and cream frosting on top. Repeat until you come to the final cake layer, which you will place face down. Cover the cake in a thin "coat" of pink frosting, and chill the cake for 30 minutes.
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Fill a pastry bag fitted with a large star tip (I used #869) about one-third full with the pink frosting and set aside (this is for the top of the cake).
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Stir the rainbow jimmies into the remaining pink frosting. Remove the cake from the fridge and cover in another thick, smooth layer of pink sprinkled frosting. Chill the cake for about 15 minutes.
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When the chocolate glaze in no longer warm, pour on top of the cake and gently spread with a small offset palette knife, pushing some over the sides. Return the cake to the refrigerator until the glaze sets, about 10 minutes.
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Use a sharp knife to cut 8 Oreos in half. Pipe 16 "stars" evenly spaced around the perimeter of the cake top and place an Oreo half on each star. Press remaining cookie crumbs around the bottom of the cake, if desired.
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Hooray! You did it!
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Cake will keep at room temperature for up to 3 days.
Sweetapolita’s Notes:
- As I mentioned above, for the black cocoa powder, I used Cote D’Azur Black Cocoa Powder that I found while in Vancouver, at the Gourmet Warehouse, but you can also find Black Cocoa Powder
on Amazon. I typically use a very dark cocoa powder (Cacao Barry Cocoa Powder Extra Brute
) for all of my chocolate baked goods, which also works very well, tastes amazing, and is quite dark. The black cocoa powder just adds more of a midnight black effect, which I love for this Oreo cake. Definite wow factor.
- I use Fat Daddio’s Anodized Aluminum Round Cake Pan
s for all of my cake layers, most often the 8-inch x 2-inch round pans.
- The frosting in this recipe is an adaptation of my Vanilla Bakery Frosting from The Sweetapolita Bakebook
, and as I mention in the book and my recent Pastel Vanilla Birthday Cake post, re: the Vanilla Bakery Frosting, you can certainly use all butter, rather than high-ratio shortening, if you prefer. High-ratio shortening is used to add stability and tenderness to white cakes and creaminess and stability to frostings. In a pinch you can also use regular shortening, such as Crisco, but the high-ratio version is designed for frosting and gives a much better mouth-feel. I used this High Ratio Shortening
, but there are several brands available.
- I used Americolor Soft Gel Paste in Fuchsia
for the sprinkle frosting on this cake, but you can use any pink that you love.
- For the rainbow jimmies, I used CK Products Rainbow Jimmies
.
- For the piping on the top of the cake, I used Ateco #869 Large French Star Decorating Tip
, but you can use any large star tip.
Amazing as always! <3
Wife would have loved this cake on Mother’s Day! Missed the boat on this one. Next year then. Really nice looking cake.
Wow Rosie! This looks incredbible! I must try this immediately!
I bet those who aren’t so enthusiastic about so much sweetness could easily make a filling of stabilized whipped cream and fold in the Oreo chunks. I have done this on a few cakes and the result is a perfect blend of “cookies and creme” that is not too sweet.
Happy baking lovely and congratulations on the continued success!❤️
Oh my oh my Rosie! You have done the undo able. You have out done yourself. Your bake book is a masterpiece but this cake, well takes the cake. I can’t wait to try it. ( from my short time in Québec, I found that the Oreos tasted wrong. So I am glad to be back Stateside to try this!)
Is there a way for me to pretend like I didn’t see this cake? Because I’m not going to be able to stop thinking about it.
Looks divine!! Do you a cookies and cream cupcake recipe? Would love to try those?
Love your book! I tried the red velvet cupcakes which were fabulous to taste but the wrappers did not stay intact. They completely came apart. followed the recipe and baked them in a standard cupcake liner.
Thanks
Wow! What a beautiful cake. Amazing and I can imagine how it tastes. Sweet!
Rosie you are absolutely phenomenal! The master of all cakes! Just dying to make this marvellous creation! Love your work and your book love from a big aussie fan xx
Wow!! I had to leave a comment as this cake looks stunning. My daughter, who loves Oreos, would absolutely love this cake for her birthday this year. Thank you for the fab inspiration and recipe. Sammie http://www.feastingisfun.com
Wow, this is the stuff dreams are made of…at least my dreams for sure! I am a BIG Oreo lover. I never buy them as an adult as I don’t trust myself around them (unless I’m using them for a dessert such as this), but I always joke that my version of heaven will have Oreos falling from above and floating around in the clouds with me! :) This is all to say that this cake is pinned and will be made as fast as I can get my hands on a package of Oreos! Beautiful job, Rosie! XO
Gorgeous cake!!! I love your book! Thank you for the amazing recipes!
This is the Oreo cake of my dreams! Oreos are my favorite and I absolutely love the bright pink frosting you paired with it. You’re right, the pop of bright color is nice! I’ve never heard of black cocoa powder before, but it sounds so interesting and totally perfect for this cake!
This cake is absolutely stunning! The contrast of the “black” cake against the fuchsia frosting and oreos is gorgeous, I need a slice asap!!!
The queen of layer cakes has done it again!!! Your layer cakes are always gorgeous.
Just finished making your birthday medley cake … yum!
Stunning cake! I’m interested to try dark cocoa now, as the results are spectacular. I love the use of pink here, too.
This cake looks amazing!! I love Oreos in all my desserts, you can never go wrong! Black cocoa powder sounds awesome as well, I’ll have to give it a try!
oof, definitely my midnight dream! what a beauty!
Beautiful cake! I love the pink and black idea. The Oreos look great and will taste even better. Thanks for another winner.
Please check out my new post: A- Z of my favourite foods!
Thanks xx
littlemiss-blogger.blogspot.com
Shut the front door! This looks insane…. good insane. Love the chocolate dripping over the edge.
I’m curious over black cocoa powder now.
Thanks so much, Lisa! xo
such a beautiful cake! Love the colour combination. Thank you for sharing
This looks incredible! Your cakes are always so inspiring! I bet it’s delicious, too.
How do you bake and eat so many amazing cakes and still stay so slim at the same time? Your cakes look too delicious not to eat the whole cake by myself!
Fabulous cake! Just can’t take my eyes off it . . .
P.S. waiting eagerly for your macaroni devoted post!! As you may understand, I’ve had had many many failures :(
I cannot stop staring at this cake!
Thanks, Jocelyn! And congrats on your gorgeous book!
My jaw dropped to the floor upon seeing this cake. It’s still there, on the floor. That cake is absolutely gorgeous.
Thank you so much! :)
Oreos, chocolate and pink frosting- it couldn’t get better than this.
Amazing!
Thanks so much, Sarah! xo
What mother wouldn’t enjoy a slice of this cake for mother’s day! So chocolatey!
Hey Rosie! Planning to make this cake tonight, and not sure I’ll find high ratio shortening by then. Is it typically sold at grocery stores? What is the better substitute, butter or Crisco? Thanks!
Hey Camille! I would say just go all butter :). Enjoy! xo
Thank you for the recipe including some very nice pictures. We’ll pass it along :)
Oh god.. what a cake! The midnight interior looks so decadent, rich, moist and delicious. Just divine!
I made this the other day and not only it looked wonderful but it tasted amazing! Thank you! Will attempt another one of your fab cakes this weekend! xx
My friend’s daughter has a birthday coming up in three weeks and this color is perfect for her cake. She would love this!
Hi – I’m making this now – my 1/2 cup stick of butter is 113 g, so how can 3/4 cup of butter be 90 grams? can you help? Thanks!
Hi Sally! Thank you for noticing that–it’s a typo! It should read 3/4 cup (170 g). So sorry about that, Sally! xo
Thanks! That’s what I figured, and it turned out fine. The cake was DELICIOUS – but one question – my buttercream was very, very loose – I had to add about a cup of powdered sugar to each batch to stabilize it – anything that I could have done wrong? (also, the volume of powdered sugar was almost too much for my standard sized KitchenAid Mixer, so I’d warn your readers that they should have the larger version of a KA, or make it in two batches)
holy moly, wow. I want to make this for a charity bake sale and put your website name on a little card next to it.
I’ve been dreaming of this cake ever since you posted it. I finally baked it yesterday and it turned out amazing. Thank you for sharing your talent!
Hey! I love your cakes! I want do this one but where i live don’t sell the high-ratio shortening for what i can change it?
Can anyone who’s made the recipe verify that it is in fact 1 tablespoon of baking soda? I am hoping to bake this, but that seems like an awful lot of baking soda.
I just baked the cakes. I did use a tbsp. of baking soda. the cakes smell marvelous and look very rich and moist. will be frosting it in the morning for my daughters 6th birthday.
Vow! Looks yummy. I will definitely try this :-)
I’ve made so many of your cakes. They have all turned out beautifully but this one was a bust. The frosting was just too loose. I’m really not sure what happened; I’m a pretty experienced baker. I suppose the moisture in the air could have had something to do with the lack of stability, but the cake just fell apart. It would have been delicious, but it just didn’t work.
hi Rosie, u’re awesome!!! Made this last weekend for my bday party and everyone gave it a thumbs up! Like every-one.. Bought another 2 ice cream cake (u know, for just in case they didn’t like it) but guess what, they much prefers yours than bakery made cake.. OMG! Thank youuu ❤️❤️❤️
Hi Rosie,
I live in the Greater Toronto Area (Oakville) and I’ve not been able to find heavy cream in Walmart and a few other stores. Where would I be able to purchase it from? Could I substitute heavy cream for whipping cream?
Please help.
Thank you kindly.
I just made this cake, and the batter was horribly thin. I’ve never made a cake with such thin batter! It was almost like water! I’m very confused because I followed the recipe exactly… is the batter supposed to be so thin?!
I’ve made lots of your cakes and cupcakes and my family have always loved the results.
I’m thinking of using this as a base for a birthday cake that I have to create for my 5 year old but I want to make it in just two layers and slightly wider in size and perhaps less in height. What pan size and cooking time would you suggest?
I made this today for my daughter’s birthday. It is delicious! I made it 3 layers instead of 6 and it was still a wonderful ratio of frosting:cake. I’m wondering if the cream cheese is really needed though. It makes a large amount of frosting and there is only 1/4 cup of cream cheese. Do you have thoughts on what that small amount contributes?
Hi Rosie, Do you think I could convert this to a 6 inch cake? My get together is small and for such a rich cake I’d like to try it smaller. Any suggestions appreciated!
Just made this last night, in orange for a Halloween birthday. I wanted to try it as the chiffon (i.e. thin and oil based rather than butter based) chocolate cake layer is the same as, or similar to, that used in the Campfire Delight Cake (which is thus far my favorite chocolate cake!). I omitted the cream cheese from the icing and used all butter, as it is what I had on hand – my post assembly taste test of cake scraps and excess icing were delicious. Should have waited till the glaze cooled a little more (more than 20 minutes in my kitchen) as it kind of poured over the sides covering up much of the pretty orange frosting.
Can’t wait to serve it tonight. I’m sure it will be a hit!
Wow wonderful information with beautiful images Thank you! I made it at my shop for my customer and they like it so much. CakenFlower is a best shop in Noida and leading Online Cake Delivery in Noida. Call for any celebration order.
Would this cake batter work in a 9×13 pan?
Hi there! This looks beautiful! Does the chocolate glaze harden once set? I’d like to write on the cake but want to make sure it doesn’t stay wet. Let me know!