Cookies and Cream Oreo Cake is what I bake when I want a show‑stopping chocolate cake that still tastes like everyone’s favorite cookie. This cake layers ultra‑moist cocoa sponge with loads of crushed Oreos and a fluffy cookies‑and‑cream frosting that tastes just like the filling of an Oreo. Each slice is packed with cookie pieces, creamy swirls, and a deep chocolate flavor that feels both nostalgic and completely decadent.
I love how forgiving and flexible this recipe is. The batter is simple to mix, the cake stays soft for days, and the Oreo frosting makes decorating easy because the speckles and crumbs hide any imperfections. Whether I dress it up as a tall celebration cake or keep it simple in a single pan, this Cookies and Cream Oreo Cake always disappears fast.
Ingredients for Cookies and Cream Oreo Cake
Chocolate cake
- 1 3/4 cups all‑purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup milk, at room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 8–10 Oreo cookies, roughly crushed and folded into the batter
Cookies‑and‑cream frosting
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 4–5 cups powdered sugar, sifted
- 1/4–1/3 cup heavy cream or milk, as needed
- 2 teaspoons vanilla extract
- 12–18 Oreo cookies, finely crushed (crumbs for mixing in)
For decorating
How I Make Cookies and Cream Oreo Cake
1. Prep pans and oven
I heat the oven to 350°F (175°C). Then I grease and flour two 8‑ or 9‑inch round cake pans (or one tall springform if I want a higher cake) and line the bottoms with parchment circles so the layers release cleanly.
2. Mix the chocolate cake batter
In a large bowl, I whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar until everything is well combined. I add the eggs, milk, oil, and vanilla directly to the dry ingredients and beat on medium speed until the batter is smooth. Finally, I pour in the boiling water and mix on low until the batter is thin and glossy. It will seem runny, but that’s what makes the cake extra moist.
I gently fold in the crushed Oreo pieces, trying not to overmix so they stay chunky instead of turning into crumbs.
3. Bake and cool the cake
I divide the batter evenly between the prepared pans and tap them lightly on the counter to release any big air bubbles. The cakes bake for about 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. I let the layers cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
4. Make the cookies‑and‑cream frosting
While the cake cools, I beat the softened butter on medium‑high speed until pale and fluffy. I gradually add the powdered sugar, vanilla, and enough cream or milk to make a smooth, spreadable frosting. Once it’s light and fluffy, I stir in the finely crushed Oreo crumbs. If I plan to pipe rosettes or borders, I crush the cookies very fine so they don’t clog my piping tips.
5. Assemble the Oreo cake
When the cake layers are completely cool, I level the tops if needed. I place one layer on a serving plate and spread a generous layer of cookies‑and‑cream frosting over the top. I set the second layer over it and frost the sides and top with more Oreo frosting, using an offset spatula to smooth or swirl as I like.
For the finishing touches, I:
- Press crushed Oreos around the bottom edge.
- Pipe swirls of frosting on top.
- Nestle whole or halved Oreos into the swirls.
If I’m using ganache, I drizzle it over the top before adding the cookies so it drips slightly down the sides for a more dramatic look.
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