Cookies and Cream Cake Made with Firework Oreos

Cookies and Cream Cake, Firework Oreos, drip cake, 4th of July dessert

I’ve been in a very patriotic mood ever since Memorial Day and love seeing all of the red, white and blue in stores! The festive goodies in the Target dollar spot, like the cake toppers used in this post, get me every time!  So obviously a fun cake was in order. This cookies and cream cake was ultimately inspired by the new firework Oreos. Have any of you tried this seasonal flavor? They taste just like normal Oreos, but have the crackling sensation that you get with Pop Rocks. Plus there are red and blue specks in the white stuffing, which gives it a patriotic look. I used regular Oreos for the buttercream in this recipe and garnished with the firework Oreos, but next time I might use an entire box of those in the frosting. It would be quite the surprise for guests at a 4th of July party! For the cake itself, I used this recipe from Add a Pinch. Supposedly it’s the best chocolate cake recipe ever and I have to agree that it’s pretty darn good. I especially love that it uses espresso powder! The recipe yields much more batter than necessary for the four or five 6″ pans I used, so I ended up cutting it in half. To decorate the cake, I smoothed out the Oreo buttercream and then drizzled some melted chocolate on top to create the drip effect. The trick is to chill the cake before adding the chocolate. This allows the drips to stay somewhat in place rather than keep running down the cake. I’ll be honest, my drips didn’t turn out as well as they did with this Samoas cake, so I hid some of the mistakes with the buttercream piped around the edges. Either way it still tasted great! I will definitely be making this cookies and cream cake for a 4th of July dessert!


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Cookies and Cream Cake, Firework Oreos, drip cake, 4th of July dessert

Cookies and Cream Cake, Firework Oreos, drip cake, 4th of July dessert
Cookies and Cream Cake, Firework Oreos, drip cake, 4th of July dessert

Cookies and Cream Cake, Firework Oreos, drip cake, 4th of July dessert

Cookies and Cream Cake, Firework Oreos, drip cake, 4th of July dessert
Cookies and Cream Cake, Firework Oreos, drip cake, 4th of July dessert

Cookies and Cream Cake, Firework Oreos, drip cake, 4th of July dessert

Cookies and Cream Cake, Firework Oreos, drip cake, 4th of July dessert

Print Recipe
Cookies and Cream Cake
A chocolate cake topped with Oreo buttercream. Add some festive cake toppers and it's perfect for the 4th of July!
Cookies and Cream Cake, Firework Oreos, drip cake, 4th of July dessert
Servings
8 people
Ingredients
For the chocolate cake
For the buttercream
Servings
8 people
Ingredients
For the chocolate cake
For the buttercream
Cookies and Cream Cake, Firework Oreos, drip cake, 4th of July dessert
Instructions
For the chocolate cake
  1. Preheat oven to 350F. Coat five 6" cake pans with cooking spray.
  2. In the bowl of a standing mixer, add flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder. Whisk together by hand or with the paddle attachment until combined.
  3. Add buttermilk, canola oil, egg and vanilla to flour mixture. Mix on medium speed until fully incorporated. Reduce speed to low ad slowly pour in the boiling water. Continue mixing until combined.
  4. Pour batter into prepared cake pans, about 3/4 of the way full. Bake for about 20 minutes, until a toothpick inserted into the middle comes out clean. Remove and let cool.
For the buttercream and chocolate drips
  1. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until smooth and creamy, about 1 – 2 minutes. Alternate adding the powdered sugar and heavy cream until combined. Add vanilla and salt and beat for another minute on medium-high. Add crushed Oreos and mix on low until evenly distributed.
  2. To assemble the cake, place one layer on a cake stand then frost. Continue until all layers are used, then frost the edges until smooth. Chill in the freezer for about 10 minutes.
  3. While the cake is chilling, bring the heavy cream to a simmer in a small saucepan over medium heat. Remove from heat and add chocolate. Let sit for about 5 minutes, then whisk until smooth. Allow ganache to cool and thicken for about 30 minutes. Remove cake from freezer and use a spoon to create deliberate drips along the top edges. Then create a smooth layer on top and let harden. If you have leftover buttercream, transfer to a piping bag fitted with your favorite tip (I used Wilton 1M) to decorate the top.