6-layer Midnight Cookies & Cream Cake
6 layers of deep, dark, midnight black chocolate cake filled with Oreo buttercream, frosted in pink birthday cake frosting and sprinkles, covered with dark chocolate glaze and more Oreos.
For the Midnight Cake Layers:
  • 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
For the Cookies & Cream Filling/Pink Frosting:
  • 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
For the Shiny Chocolate Glaze:
  • 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
For the Midnight Cake Layers:
  1. 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.
  2. In a large mixing bowl, sift flour, sugar, black cocoa powder, baking soda, baking powder, and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, and vanilla, and then mix in eggs.
  4. 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.
  5. 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.
For the Cookies & Cream Filling/Pink Frosting:
  1. 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.
  2. 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.
  3. 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.
  4. 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."
For the Shiny Chocolate Glaze:
  1. 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.
Assembly of the Midnight Cookies & Cream Cake:
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. Hooray! You did it!
  7. Cake will keep at room temperature for up to 3 days.