Giant Sandwich Cookie Cake

I am, admittedly, a sucker for all things novelty. I saw this cake pan set at Williams & Sonoma last winter and had to have it. Why? Because you can make a GIANT OREO CAKE with it! Imagine my glee (cause y’all know how much I love Oreos, right?!). Yeah, I’m a northerner who just said “y’all”.

I also realize that this may be a slightly impractical recipe for me to share with you all, because I’m guessing that I might be the only one who was willing to spend $20 for this pan set. But I’m sharing anyway!

Giant Sandwich Cookie Cake
Recipe source: Williams & Sonoma
Print Recipe

For the cake:
1/2 cup cocoa powder
7 oz bittersweet chocolate, broken into pieces
1-3/4 sticks unsalted butter, cut into cubes
1 cup all-purpose flour
1 tsp. baking powder
3/4 tsp. salt
1-3/4 cups granulated sugar
4 eggs
1-3/4 tsp vanilla extract

For the buttercream filling:
4-1/2 cups powdered sugar
1-1/2 sticks unsalted butter, at room temperature
3-1/2 Tbs milk (more if needed)
1-1/2 tsp. vanilla extract

1. Preheat oven to 350F. Grease the pans with shortening, butter, or cooking spray. Be sure to coat the details and crevices in the pans. Dust thoroughly with cocoa powder and tap out excess.
2. Put the chocolate and butter in a heatproof bowl and microwave until melted, stirring once, about 1-1/2 minutes. Continue to heat and stir until the mixture is melted and creamy.
3. In a bowl, whisk together the flour, 1/2 cup cocoa powder, baking powder, and salt until combined. Set aside.
4. In a large bowl, whisk together the granulated sugar, eggs, and vanilla until well combined. Add the chocolate mixture and whisk until incorporated. Whisk in the flour mixture until combined. (Note: I did all of this using a stand mixer, not a whisk)
5. Divide the batter between the prepared pans and spread evenly. Gently tap the pans on the counter to release any air bubbles. Bake until tops of the cakes are shiny and a toothpick comes out clean — about 35 minutes.
6. Transfer the pans to wire rack and cool for 15 minutes. Invert the cakes onto the wire racks to cool further.

While the cakes are baking, make the frosting:
1. In the bowl of an electric mixer, combine the powdered sugar, butter, milk, and vanilla. Beat on low speed until combined. Increase the speed to medium and beat until fluffy. If the frosting is dry, add more milk until it is creamy but still holds peaks.
2. Using a large spatula, carefully turn one cake over so the printed side faces down. Spread the buttercream evenly over the flat side of the cake. Place the second cake, printed side up, on top. Serves 12-16 people.

  • Monica - August 3, 2010 - 6:42 am

    *lol* love it. Looks terrific, and looks like it tastes that way, too!ReplyCancel

  • StefK - August 3, 2010 - 8:18 am

    hehe, I actually DO have the pan (but haven’t used it!…the shame!! It’s been probably a year and a half since I bought it…). This inspired me to break it out soon, so thank you for posting :)ReplyCancel

  • jennoreilly - August 3, 2010 - 8:34 am

    I need this pan, must plan a trip south of the border to get it! Please keep your fingers crossed that it’s still available. I’m going to check their website right now.ReplyCancel

  • Lizzy - August 3, 2010 - 9:27 am

    Umm… wow. That cake looks fabulous! I grew up eating cookie cakes for my birthday but nothing like that! Delicious!ReplyCancel

  • swimmykimy - August 3, 2010 - 9:31 am

    This is SO cute! I need this mold!!! Have you thought about putting a glaze on top? I am addicted to frostings and sugar, so I think I would need something on top! Even though it’s completely unnecessary ;)ReplyCancel

  • Sues - August 3, 2010 - 3:22 pm

    I totally saw this pan last year and wanted it so badly too! I had to think “now, how much will I really use this??” but I still want it! Your cake looks delicious :)ReplyCancel

  • Kaz - September 29, 2011 - 12:43 pm

    Hi, my daughter wants one of these cakes for her birthday,I was wondering if you know the ingrediants wieghts in grams as I’m in the UK. ThanksReplyCancel

    • Annie - September 29, 2011 - 5:22 pm

      I’m sorry, I don’t know the weights! I’m sure there are conversion charts online somewhere though!ReplyCancel

  • MJ - April 16, 2012 - 1:31 am

    I made this cake for my bf’s birthday today. The cake itself looks great but I think I messed up the buttercream… it’s currently in the fridge and I hope it will be a bit less runny… no way I will be able to get a nice pic like yours though. On a positive note, I only paid £2.50 for the cake mould! :)ReplyCancel

  • Alice - April 23, 2012 - 12:51 pm

    Thanks for this !! i’ll try this recipe soon.
    But I don’t understand, for example “4-1/2” ? Does it mean 4 cups AND 1/2 cup ? Maybe it’s because i’m french ! ;)
    Thanks a lotReplyCancel

    • Annie - April 23, 2012 - 1:27 pm

      Alice – Yes, “4-1/2 cups” means “4 and 1/2 cups.” Apologies if this was confusing for you!ReplyCancel

  • Erendira Jones - January 12, 2014 - 7:04 pm

    Pastel de galletaReplyCancel

  • Catherine - February 4, 2015 - 6:54 pm

    Can this be made in large tart pan? If so can I half recipe as I only have one pan so would do one at a timeReplyCancel

    • Annie - February 4, 2015 - 8:09 pm

      Hi Catherine – I’m not sure if it would work because I’ve never tried it, so I can’t give you a definitive answer. But I’m guessing that it would be OK because a tart pan is of similar size/shape to the Oreo cookie pan. :)ReplyCancel

  • Catherine - February 5, 2015 - 1:09 pm

    It occurred to me that the removable bottom may cause it to leak….I have only used the pan with a crust not batter so not sure.ReplyCancel

    • Annie - February 5, 2015 - 10:36 pm

      Ooo, good point. But here’s an idea — just use regular cake pans, but make thin cakes with them. Fill the pan(s) with less batter than usual so you’re left with a thinner cake. This might work to achieve the giant Oreo cookie look :)ReplyCancel

  • Chef Carolina Carnicelli - July 9, 2015 - 7:10 am

    I bought this same pan and decided to go with my double chocolate mocha brownies recipe and some home made whipped cream. … it’s a very nice and not overly sweet option.ReplyCancel

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