Calling all Oreo lovers! This Cookies & Cream Cake is a dream come true. With moist layers of rich chocolate cake, a delicious Oreo-infused frosting, and chunks of crushed Oreos mixed in, this cake is the ultimate treat for anyone who loves that signature cookie and cream flavor. Whether it’s for a birthday, holiday, or just because, this cake will definitely be the star of the show!

Why You’ll Love This Recipe?

Decadent Oreo Flavor: Every bite is bursting with that beloved cookies and cream taste.
Moist and Fluffy: The cake is perfectly moist with a soft, tender crumb.
Oreo Frosting: A smooth, creamy frosting that’s packed with crushed Oreos for that irresistible crunch.
Perfect for Any Occasion: Whether you’re celebrating a special event or just indulging in a sweet treat, this cake fits the bill.

Ingredients

For the cake:

All-purpose flour
Cocoa powder
Baking soda
Baking powder
Sugar
Eggs
Buttermilk (or whole milk)
Vegetable oil
Vanilla extract
Hot water (to intensify the chocolate flavor)
Crushed Oreos (for the batter)

For the Oreo frosting:

Unsalted butter (softened)
Powdered sugar
Heavy cream
Vanilla extract
Crushed Oreos (for mixing in and topping)

Full ingredient amounts are listed below in the recipe card!

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles for easy removal.

Step 2: Prepare the Cake Batter

In a medium bowl, combine the flour, cocoa powder, baking soda, and baking powder. In a separate large bowl, beat together the sugar, eggs, buttermilk, oil, and vanilla extract until smooth. Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Finally, stir in the hot water (this will make the batter thin). Fold in the crushed Oreos for that cookies and cream texture.

Step 3: Bake the Cake

Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Step 4: Make the Oreo Frosting

While the cake is cooling, prepare the frosting. In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar and continue to beat until smooth. Add the heavy cream and vanilla extract, and beat until the frosting is light and fluffy. Stir in the crushed Oreos.

Step 5: Frost the Cake

Once the cakes have cooled completely, place one layer of cake on a serving platter. Spread a layer of Oreo frosting over the top, then top with the second layer of cake. Frost the top and sides of the entire cake with the remaining frosting.

Step 6: Decorate and Serve

To decorate, you can sprinkle additional crushed Oreos on top or around the sides of the cake for an extra cookies and cream touch. Slice and enjoy this heavenly Oreo cake!

Expert Tips and Tricks

Cake Texture: Be careful not to overmix the cake batter to keep it light and fluffy.
Use Room Temperature Ingredients: For the best results, make sure your butter and eggs are at room temperature before making the frosting.
Extra Oreo Crunch: Add more crushed Oreos into the frosting or use whole Oreos as a garnish to really amp up the cookies and cream flavor.

Recipe Variations and Possible Substitutions

Chocolate Cake Variation: If you prefer an even richer chocolate flavor, use dark cocoa powder instead of regular cocoa powder.
Dairy-Free Option: Swap out the buttermilk for a dairy-free alternative like almond or soy milk, and use dairy-free butter for the frosting.
Gluten-Free: You can substitute the all-purpose flour with a 1-to-1 gluten-free flour blend, though the texture may vary slightly.

Serving and Pairing Suggestions

This Cookies & Cream Cake is a perfect dessert for any celebration, whether it’s a birthday, anniversary, or family gathering. Pair it with a tall glass of milk, or serve it with a scoop of vanilla ice cream for the ultimate indulgence.

Storage and Reheating Tips

Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
Reheating: This cake is delicious served at room temperature. If refrigerated, let it come to room temperature before serving for the best texture.
Freezing: You can freeze individual slices or the whole cake for up to 1 month. Wrap the cake in plastic wrap and aluminum foil before freezing. Thaw at room temperature when ready to enjoy.

FAQs

1. Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk, but the buttermilk helps make the cake more tender and adds a slight tang.

2. Can I make this cake ahead of time?
Absolutely! You can make the cake and frosting the day before. Just store the layers separately and frost the cake the next day for the freshest flavor.

3. Can I use another type of cookie in place of Oreos?
For a different twist, you can use any sandwich cookie you like, but Oreos are definitely the classic choice for this recipe.

4. How can I make the frosting smoother?
If your frosting is too thick, add a little more heavy cream, one tablespoon at a time, until you reach the desired consistency.

Conclusion

This Cookies & Cream Cake with Oreo Frosting is the perfect dessert for Oreo fans and anyone with a sweet tooth. With layers of rich chocolate cake, creamy frosting, and crunchy Oreos, this cake is sure to be the star of any occasion. Bake it, decorate it, and get ready to enjoy the ultimate cookies and cream treat!

Cookies & Cream Cake (Oreo Cake) with Oreo Frosting

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Author: Jake
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour (including cooling time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This decadent Cookies & Cream Cake is a dream for Oreo lovers! With moist layers of chocolate cake, creamy Oreo frosting, and crushed Oreos mixed throughout, this cake is rich, flavorful, and irresistibly delicious.

Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, prepare the chocolate cake mix according to the package instructions. Add the eggs, oil, water, and vanilla extract. Mix until smooth.
Gently fold in 1 cup of crushed Oreos into the batter.
Divide the batter evenly between the two prepared cake pans.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
While the cakes cool, make the Oreo frosting. Beat the softened butter in a bowl until smooth. Gradually add the powdered sugar, vanilla, and heavy cream, and beat until smooth and fluffy.
Fold in 1 cup of crushed Oreos into the frosting.
Once the cakes are completely cooled, spread a layer of Oreo frosting on top of the first cake layer. Top with the second cake layer and frost the top and sides of the cake with the remaining Oreo frosting.
Garnish with whole Oreos on top for decoration.
Serve and enjoy!

Notes

Make sure the cakes are completely cooled before frosting to avoid melting the frosting.
For extra flavor, you can add more crushed Oreos in between the layers of cake.
You can store the cake in the refrigerator to keep it fresh for up to 3 days.

Nutrition

Serving Size: 1 slice (1/12 of the cake)
Calories: 420
Sugar: 38g
Sodium: 220mg
Fat: 23g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg