Ben’s birthday was this past weekend (happy birthday, sweetie!) so of course, I could not pass up the opportunity to make him a birthday cake.  I had approximately one million ideas about what type of cake to make and I was so overwhelmed by all the options, I could not make a decision!  I asked Ben for some guidance and his only request was that it incorporate Hershey’s Perfectly Chocolate Frosting.  Wise choice, the stuff is fabulous.  I brainstormed and finally came up with this cookies and cream cake.  The result was fantastic!!!  It really had that classic “cookies and cream” flavor that I was going for.  I have made the Hershey’s Perfectly Chocolate Cake before in the form of cupcakes and didn’t think they were that spectacular, but this time I loved it.  It was incredibly moist and chocolatey.  I must warn you though – you will want to eat (many, many) spoonfuls of the filling, so either have your willpower ready or maybe make a little extra :-)

Cookies and Cream Cake


For the cake:

2 cups sugar

1 ¾ cups all-purpose flour

¾ cup cocoa powder

1 ½ tsp. baking powder

1 ½ tsp. baking soda

1 tsp. salt

2 eggs

1 cup milk

½ cup vegetable oil

2 tsp. vanilla extract

1 cup boiling water


For the filling:

1 ¼ cups heavy cream

1/8 cup confectioners’ sugar

¼ tsp. pure vanilla extract

10 chocolate sandwich cookies,  chopped


For the frosting:

½ cup unsalted butter

2/3 cup cocoa powder

3 cups confectioners’ sugar

1/3 cup milk

1 tsp. vanilla extract



To make the cake, preheat the oven to 350°.  Grease and flour two 9-inch round baking pans.


Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.  Stir in boiling water (batter will be thin).  Pour batter into prepared pans.


Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.  Cool 10 minutes; remove from pans to wire racks.  Cool completely.


To make the filling, in the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, confectioners’ sugar and vanilla.  Beat on low speed until all sugar is incorporated; increase speed to high and whisk until stiff peaks form.  Gently fold in chopped cookie pieces with a rubber spatula.


To make the frosting, melt the butter in a medium bowl.  Stir in the cocoa.  Alternately add confectioners’ sugar and milk, beating to spreading consistency.  Add small amount additional milk, if needed.  Stir in vanilla.


To assemble the cake, place one cake layer on a cardboard cake circle.  Pipe a ring of the chocolate frosting around the outside edge of the cake.  Fill the area inside the ring of frosting with a thick layer of the cookies and cream mixture.  Place the second cake layer on top.  Frost the sides of the cake layers with chocolate frosting.  Pipe a decorative border of the chocolate frosting on top of the cake.  Fill the area inside this border with a thick layer of the cookies and cream mixture.  Garnish with extra chocolate sandwich cookies and whipped cream if desired.

Source: cake and frosting adapted from Hershey’s, filling adapted from Thyme for Food

  • That frosting is the best! The cake looks so perfect!

  • Erin

    Holy cow, what an amazing looking cake! I love Hershey’s frosting too- it’s my favorite chocolate frosting. I’m definitely going to make this soon!

  • All I can say is YUM!!! That looks amazing!

  • Marla

    That cake looks amazing! Gee, I wish someone had a birthday soon…:) Great recipe, as always!

  • That looks so deadly and I mean that with affection – OMG… YUM

  • Annie! Not only does it look absolutely delicious but it is SOOOO gorgeous! You have such a great eye for presentation! LOve it!

  • Beautiful as always, and it sounds just as wonderful.

  • That looks great! I will have to try this icing again because it was really thin when I made it and there was no way I could pipe with it.

  • Wow, this looks SO good! Aaron’s favorite flavor is cookies and cream, so I have star this one for his birthday, too. That filling sounds dangerous :)

  • What a gorgeous looking cake. looks so tempting that i’m drooling now. thanks for the recipe. will try it soon.

  • This is absolutely gorgeous, and as an OREO fanatic, I am going to need to find an excuse to make this soon!

  • Wow – Ben sure is lucky! Hope he had a fabulous birthday, but then again, who wouldn’t with a birthday cake like that! Looks awesome as usual Annie!

  • I have to admit – that cake actually scares me – I don’t think I could resist and imagine the sugar high. It’s just gorgeous.

  • This looks so good! I just spent about an hour looking through your blog and I think I starred about 30 recipes in my Google Reader that I want to try! It doesn’t help that I am starving right now and am not going home for another 30 minutes…. :)

  • That cake looks absolutely decadent and amazing! Printing off this baby. Great blog. I just found it.

  • The cake looks fantastic, it has a beautiful presentation. Happy Belated Birthday Ben.

  • Pingback: Cookies and Cream Cake « Dinner & Dessert()

  • Pingback: Cookies n’ Cream Cake « Just2Good()

  • Pingback: Cookies and Cream Cake « Kaitlyn in the Kitchen()

  • ktpooh

    i just made this over the weekend for my hubby’s birthday and everyone loved it! i just love your blog!

  • Mandy

    Hey there!

    I want to make this for my husbands 30th bday party this weekend… how many people would you say this serves?

    Thanks so much! :)

  • Annie

    Hi Mandy!
    It’s kind of hard to say how many people the cake serves, since that really depends on the size of your slices. My guess would be about 16, but I could be way off. Good luck!
    :) Annie

  • Pingback: Cookies & Cream Oreo Look-Alike Cake : Brown Eyed Baker – A Food & Cooking Blog()

  • Pingback: Cookies and Cream Fire Engine Birthday Cake « Kitchenbelle()

  • kitchenbelle

    Hi Annie, I want to thank you for this recipe! It won “the finals” of my office bake-off!!!

  • Annie

    Hooray – go you! That is fantastic news. Glad it was a hit!
    :) Annie

  • Annie!! This cake is so heavenly!! I baked it today and blogged…. Check it out at

    Thanks so much for sharing!!! So yummy!!!

  • Jess Clev

    My brother made me this cake for my birthday party this weekend. Delicious!

  • Monica

    Best cake I have ever made.

  • Gwyn

    Do you think I can make this a day ahead of time & store it in the fridge or do you think I should make up the frosting & filling the day of & assemble it the day of? Didn’t know how well it would keep…

  • Annie

    It’s probably best assembled the day of, but I’m sure it will still taste good the second day (the leftovers sure did!)

  • Kara

    The recipe looks yummy! I am “attempting” to make my daughter a 3D Hello Kitty cake, and she wants Cookies & Cream. The final product, can you tell me if the cake is firm enough to be carved, yet still moist? If it doesn’t work for this application I will certainly be trying it for “Happy anyday I want to make a cake day” .

  • Annie

    No, this wouldn’t be suitable for carving.

  • Maggie

    Hi Annie i want to make this cake for my grandpa this saturday im from mexico i just have a little question about the heavy cream since im not sure what is it exactly, is it like whipping cream? or like dulce de leche except is not brown? hope your doing good! i think your blog is amazing! and i love your recipes :)

  • Annie

    I’m sure you have it there. Definitely not anything like dulce de leche though. I recommend Googling to figure it out.

  • Maggie

    Thank you! i’ll let you know how it turns out :)

  • Courtney

    The cake was delicious. You can never go wrong with whipped cream. I didnt have enough frosting so my cake top was decorated with oreos instead. Thanks for another great recipe.

  • Rachel

    When you make the cake as cupcakes, does they turn out pretty and raised? I’ve made this recipe numerous times over the past year or so, and they are flat everytime. I wasn’t sure if it was just me. Thanks!

  • Annie

    I don’t make this cake base often so I honestly don’t remember. Sorry!

  • Maggie

    I’m thinking of making a smaller version of this for my son’s 2nd birthday. Can I just half the recipe, and how much (if at all) do you think it would change the baking time?

  • Annie

    That will depend on the size pans you use and how much you fill them. You’ll just have to play it by ear. Good luck!

  • Ria

    I made this for my friend’s birthday about a month ago and it was sooo amazing that I’m making it for my own birthday in a few days. It was rich, moist, perfect without being too sweet. I added the chocolate frosting on all of the cake instead of just on the sides though. I can’t say enough nice things about this cake. I have dreamt of this cake since I made it and even my boyfriend (who is on a diet no thanks to my baking) couldn’t get enough of this cake.

  • Nici

    Amazing! Yet another yummy concoction. This was easy and oh so delicious. People that don’t even like chocolate asked for seconds!

  • sydney

    Hi Annie, I’m in the middle of making the cake right now for my brother’s birthday and I just finished making the filling, but it seems to be extremely liquidy. Is it supposed to be this thin and liquidy?

  • Anonymous

    No, definitely not. It should be thick since it is basically whipped cream. Either you need to beat it longer, or you overbeat and ended up with butter.

  • Kavya Sivaraman

    Hi annie, i was just wondering if i could just use fresh cream instead of heavy cream as i don’t have access to heavy cream. I’m guessing it may not work as it’s going to be very liquidy.
    Is there anything else i can substitute?

  • annieseats

    I’m not familiar with the difference between the two but you really need the high fat content of heavy cream to make whipped cream. If it is very liquidy, I doubt it would work.

  • Kavya Sivaraman

    Fresh cream is much more liquidy than heavy cream unfortunately, so it tends to run sometimes even if beat over cold water.
    I’ll try it out anyway though, but thank you so much :)

  • Nancy Wallis

    Hi Annie, I just wanted to let you know that we celebrated my daughter’s 15th birthday with 2 of your yummy recipes. I made the Strawberry Cupcakes with the Swiss Meringue Icing – Yum! for her sleepover party and today my older daughter and I made her a Cookies and Cream cake. I can’t wait to serve it tonight! Thanks so much for your amazing blog – beautiful, inspiring photos and delicious recipes! Nancy.

  • Guest

    How small should the cookies be chopped? Looks delicious!

  • Tiana Haun

    I loved making this cake. My family drooled over it while i making it today lol

  • Sunkist7282

    I don’t often write reviews but this cake was amazing! Everyone in my family loved it and it will definitely be a cake I make again. Thanks for the recipe!!

  • chloe

    This cake was delicious…death by chocolate, but what a way to go! My daughter wanted a cookies and cream cake for her birthday, but all the recipes I found were made with cake mix and oreos crushed into the icing – BORING! Then we found this one! I’m making it for a baby shower, only I plan to use chopped strawberries in the whipped topping instead of cookies.

  • Dani Molina

    I’m making this cake for my best friend as a surprise. I was just wondering about how many servings it ends up with since it’ll be the masterpiece of his surprise party and I need to know whether I should have more baked goods.

  • annieseats

    That all depends on how large or small you make the slices. It’s a double-layer 9-inch cake, so you can estimate based on that how many servings you think you would get out of it and then decide on additional baked goods (or not). Good luck and enjoy!

  • Becky Kennedy

    I made this cake for my mom’s birthday and it was absolutely delicious and looked beautiful!!