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.
Ingredients
Units
Scale
For the Cake:
- 1 box (15.25 ounces) chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
- 1 cup crushed Oreos (about 8-10 cookies)
For the Oreo Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (more if needed)
- 1 cup crushed Oreos (about 8-10 cookies)
- Pinch of salt
For the Decoration:
- 6–8 whole Oreos, for garnish
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