Oreo Cake with Cookies and Cream Frosting

Some desserts are pure nostalgia. If you grew up dunking Oreos in milk or sneaking them from the cookie jar when no one was looking, this Oreo Cake with Cookies and Cream Frosting is about to become your new favorite treat. Rich chocolate cake, fluffy cookies and cream frosting, and a generous helping of crushed Oreos come together in one spectacularly indulgent dessert that feels both playful and luxurious.

This cake is a celebration in every slice. Whether you’re baking it for a birthday, a special gathering, or just to treat yourself, it’s guaranteed to bring out the kid in everyone. The chocolate layers are deeply moist and flavorful, while the frosting is light, creamy, and studded with crunchy bits of Oreo cookies. It’s the perfect balance of sweet, rich, and fun.

Why You’ll Love This Recipe:

• Oreo-packed goodness: Crushed cookies inside the cake and the frosting.
• Rich chocolate base: Deep cocoa flavor and a soft, tender crumb.
• Fluffy cookies and cream frosting: Light, creamy, and not overly sweet.
• Party-perfect: Eye-catching and irresistible for birthdays and special occasions.
• Customizable: Make it as a layer cake, sheet cake, or even cupcakes.

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INGREDIENTS YOU’LL NEED:

For the Oreo Cake:

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• 1 cup brown sugar
• ¾ cup vegetable oil
• 3 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup buttermilk, room temperature
• 1 cup hot water
• 1 cup crushed Oreo cookies (about 10–12 cookies)

For the Cookies and Cream Frosting:

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 3½ to 4 cups powdered sugar
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• 1¼ cups crushed Oreo cookies (remove the filling for best texture)

Optional Garnishes:

• Whole Oreos
• Oreo crumbs
• Chocolate ganache drizzle

How to Make Oreo Cake with Cookies and Cream Frosting

This cake is rich, dreamy, and layered with cookie crunch. Here’s how to make it step by step.

STEP-BY-STEP INSTRUCTIONS:

1. Preheat and prepare:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper rounds.

2. Make the cake batter:
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine sugars, oil, eggs, and vanilla. Beat until smooth.

3. Combine wet and dry:
Add half of the dry mixture to the wet mixture, then mix in the buttermilk. Add the remaining dry ingredients and hot water, mixing until the batter is smooth. Fold in crushed Oreos.

4. Bake:
Divide the batter between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

5. Make the frosting:
In a large bowl, beat the butter and cream cheese until light and fluffy. Add powdered sugar gradually, then mix in vanilla and salt. Fold in crushed Oreo cookies. If needed, chill briefly to firm up the frosting.

6. Assemble the cake:
Level the cooled cake layers if needed. Spread a generous layer of cookies and cream frosting on the bottom layer. Place the second layer on top and frost the top and sides. Decorate with more Oreo crumbs or whole cookies as desired.

HELPFUL TIPS:

• Use room temperature ingredients: This helps create a smooth, evenly mixed batter.
• Crush Oreos evenly: Avoid large chunks for a smooth frosting texture.
• Chill before slicing: Let the frosted cake chill for 30–60 minutes for neater slices.
• Want more crunch? Add extra cookie crumbles between the layers.

DETAILS:

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour (plus cooling)
• Yield: 12–14 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

For a more intense chocolate flavor, substitute hot coffee for hot water in the cake batter. To make cupcakes, divide the batter into cupcake liners and bake for 18–20 minutes.

NUTRITIONAL INFORMATION:

(Per serving – approximate)

• Calories: 580
• Protein: 5g
• Fat: 33g
• Carbohydrates: 67g
• Sugar: 48g
• Fiber: 2g
• Sodium: 320mg

FREQUENTLY ASKED QUESTIONS:

Can I make this cake ahead of time?
Yes! Bake the cake layers a day in advance and store wrapped. Frost just before serving for best texture.

Can I use store-bought frosting?
You can, but homemade cookies and cream frosting has much better flavor and texture.

What’s the best way to crush Oreos?
Pulse them in a food processor or place them in a zip-top bag and crush with a rolling pin.

STORAGE INSTRUCTIONS:

Store the cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving. For longer storage, freeze individual slices wrapped tightly.

Related Recipes:

If you loved this Oreo cake, you’ll enjoy:

• Irresistible Mini Oreo Cheesecake Truffles Recipe
• No-Bake Matcha Cheesecake with Oreo Crust
• Protein Oreo Cheesecake Dessert
• Black Velvet Cake with Oreo Frosting

CONCLUSION:

This Oreo Cake with Cookies and Cream Frosting is the ultimate dessert for cookie lovers. Rich chocolate cake, smooth frosting, and cookie crumbles in every bite make it the perfect mix of indulgence and fun. Whether it’s a birthday, celebration, or just a Tuesday that needs a treat, this cake is sure to bring smiles—and maybe a second slice.