It’s Our Birthday! {Fudgy Cookies and Cream Cake}


Today is our birthday and for the first time in a long time, we were able to celebrate together! Well, not on our actual birthday, but the weekend before. Our brother, Matt, was in town too, so we celebrated what would have been our grandma’s 90th birthday (on 8/18) and our 34th birthday (on 8/19) with cake. That’s right, we made our own birthday cake and it was delicious!

Fudgy Cookies and Cream Cake

We made this cake on Saturday but didn’t slice into it until Sunday, right after stuffing ourselves at the local Mexican restaurant and right before Matt and I headed to the airport. I was seriously bummed that I wasn’t going to get any leftovers (although I seriously contemplated trying to sneak some onto the plane), and subsequently kept eating it until I had a stomach ache. I don’t regret it for a second though!

Fudgy Cookies and Cream Cake

This cake was quite possibly the best cake we’ve ever made. It combines two of our favorites – chocolate and cookies and cream. The cake is super rich and moist, the filling is reminiscent of dirt pudding, and the frosting is the perfect finishing touch. Our whole family (with the exception of Nick, for some crazy reason!) loved this cake. It was even described as “holy cow – amazing!!!”

Fudgy Cookies and Cream Cake Fudgy Cookies and Cream Cake

Fudgy Cookies and Cream Cake

These slices just weren’t big enough! I think most of us went back for more :)

Fudgy Cookies and Cream Cake

Happy birthday to us!!!

Fudgy Cookies and Cream Cake

Fudgy Cookies and Cream Cake

For the Cake:
2 cups sugar
1 3/4 cups all-purpose flour
1 cup Hershey’s Special Dark cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

For the Filling:
2 cups heavy cream, cold
1/2 cup powdered sugar
15 Oreos, crushed
1 tsp vanilla

For the Fudge Frosting:
1 cup butter (2 sticks), softened
1/2 cup Hershey’s Special Dark cocoa powder
3 cups powdered sugar
1 tsp vanilla
4 T hot water
Oreos, crushed (for sprinkling on sides and top)

1. Preheat oven to 350° F. Grease and flour two 9-inch round baking pans.

2. In the bowl of a stand mixer fitted with the whisk attachment stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water. Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Once cakes are room temperature, wrap and chill (preferably overnight).

4. To make the filling, place the bowl of your stand mixer, along with whisk attachment, in the freezer for 5 minutes. Remove from freezer and add heavy cream, vanilla, and powdered sugar. Beat on high until you have whipped cream that forms stiff peaks. Fold in crushed Oreos.

5. To assemble your cake, level your chilled cakes and split each layer in half. Fill each layer generously with filling.Put the filling in the freezer for about an hour, so the filling will firm up.

6. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream butter and vanilla on medium speed until smooth. With the mixer on low, add powdered sugar and cocoa powder slowly until just barely mixed in. Add water and beat on high speed for about 2 minutes. Frost cake as desired. Sprinkle with crushed Oreos.

7. Enjoy!!!


Source: Confessions of a Cookbook Queen

Posted by at August 19, 2014
Filed in category: Cake, Dessert, Family, Food,

4 Responses to It’s Our Birthday! {Fudgy Cookies and Cream Cake}

  1. I am so glad you enjoyed the cake, it looks gorgeous!! Happy birthday!! xoxo

    • Ali says:

      Wow, thank you so much! :) Our cake didn’t turn out nearly as perfect looking as yours, but it sure was delicious!! I will definitely be making it again. Love your blog :)

  2. Pingback: Samoa Cupcakes | Jen and Ali

  3. Pingback: Happy Birthday to Us! (Cookies & Cream Cake) | Jen and Ali

Leave a Reply

Your email address will not be published. Required fields are marked *