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BARBECUED COOKIES & CREAM CAKE

ORIGINALLY POSTED ON NAPOLEON BY ANDREA ALDEN

We’ve proven again and again that you can do just about anything on a Napoleon Grill. This week’s BBQed Cookies & Cream Cake recipe definitely takes the cake when it comes to the things you can bake on your grill. This recipe will show you how easy it is to bake a cake on the BBQ.
PRO TIP: You need to use smaller cake pans for this recipe, we only had GIGANTIC 9-inch ones, the batter didn’t divide very well and we ended up with two pancake-thin layers. This led me to have to double the recipe to get a finished layer cake. Trust me; use 7.5-inch pans we have recommended below, you will have far better results.

PREP TIME

60 Mins

COOK TIME

30 Mins

FEEDS

6+

DIFFICULTY

Difficult

INGREDIENTS

For the Recipe:
2 CupsAll-purpose flour
1 Cup
Sugar
1/4 Tsp.
Baking soda
1 Tsp.Baking powder
1/4 Tsp.Kosher salt
3/4 Cup Salted butter, room temperature
3Egg whites
1 Tsp.Vanilla
1/2 CupSour cream, room temperature
1/2 CupMilk, room temperature, use 2% or whole milk
1 CupChopped Oreos, approx. 10 cookies
For Oreo Buttercream
1½ cupSalted butter, room temperature
5 CupsPowdered sugar
13Oreos, filling removed and crushed
1/4 CupWhipping/heavy cream
Dark Chocolate Ganache
1 CupChopped dark chocolate
1/2 CupWhipping/heavy cream, warmed until steaming

DIRECTIONS

  • Butter your cake pans (3x 6-inch), then line the bottom with parchment paper, and butter the parchment. Flour the cake pans, by adding a heaping tablespoon of flour and shaking the pan until every buttered surface has a coating of flour, including up the sides. Tap out any extra.
  • Preheat the grill to between 325°F and 340°F preparing to use the indirect grilling method by turning on the outermost two burners. We want to avoid the Maillard (Browning) reaction to keep this cake as light in color as possible.
  • Allow your butter, milk, eggs, and sour cream to come to room temperature by pulling them out 30 minutes before you start. You don’t want the butter to be goopy but you don’t want it solid either. It’s ready when you can poke it and leave an indent. In your stand mixer, beat the butter until it is a consistent, creamy texture. This takes about 3 minutes.
  • In a bowl, sift together the flour, sugar, baking soda, baking powder, and salt. You can use a mesh sieve or an old fashioned hand-crank sifter. Beat the flour mixture into the butter until it resembles a course crumb like sugar cookies.
  • In a clean bowl, whisk the egg whites until they foam a little, then add the vanilla, milk, and sour cream. Why no egg yolks? There’s no yolking around when you want a white-vanilla cake! That’s why. Save those yolks for some rich scrambled eggs.
  • Mix the wet ingredients into the butter and flour mixture until just combined, and fold in those chopped Oreos. Be careful not to over mix, this will thicken the batter and the final cake.
  • Use a kitchen scale to divide the mixture evenly between your prepared cake pans. You can also use a measuring cup.
  • Place the cake onto your barbecue making sure to place them over the burners that are unlit. Bake for 15 to 20 minutes and check on them, rotating the cake pans to ensure even baking. After another 10 to 15 minutes, when the cakes are springy to the touch in the center, or a toothpick comes out with a few crumbs, remove them to cool (30 mins). Once cool enough, remove the cakes from the pans and place them into the fridge or freezer to continue chilling for at least 30 mins. Place parchment or waxed paper between them if stacking layers.
  • For the Buttercream, beat the butter in a stand mixer until lightened in color and creamy in texture, about 3 minutes. Add the powdered sugar while mixing, then finish with the cream, and finally beat in the Oreo crumbs.
  • Before you ice the cake, make the ganache so that it has time to properly cool. Warm the cream in the microwave until steaming, then pour it over the chopped dark chocolate. Whisk until silky and smooth, set aside.
  • Assembly. Place your first layer of cake onto a plate and top with about 1 cup of icing. Spread evenly, you can top with an optional drizzle of ganache, then add another layer and repeat. For the top layer, spread a thick coat of icing up the sides and across the top of the cake. You can use a bench scraper or offset spatula to smooth the icing, or make fun designs using a piping bag. You can add more crushed Oreos around the bottom or leave it plain. Pour the remaining ganache in drizzles around the edge of the top of the cake, then fill it in. Smooth with a spatula. Chill and serve.

Okay, so there looks to be a lot in the way of instructions for this BBQed Cookies & Cream Cake, however, it’s not as crazy as it looks. I went into detail about the things that I needed to learn or had a little trouble with. This cake is incredible, sweet, decadent, and didn’t heat up the house! If you are baking the day before and icing later, I recommend wrapping the cake in cling film to keep them moist. If you have a fan of cookies and cream in your home, this is definitely the cake to bake. 

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