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Cookies and Cream Oreo Cake Recipe
Emily

Cookies and Cream Oreo Cake

A rich, moist chocolate cake layered with fluffy cookies & cream frosting loaded with crushed Oreos — a decadent treat for Oreo lovers.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 cups sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract (for cake)
  • 1 cup boiling water
  • 2 cups heavy whipping cream
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract (for frosting)
  • 15 crushed Oreo cookies (plus extra for garnish)

Equipment

  • two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
  3. In another bowl, beat sugar, eggs, buttermilk, oil, and vanilla. Slowly add dry ingredients, then stir in boiling water.
  4. Divide batter between pans and bake for 30–35 minutes. Let cool completely.
  5. Beat cream cheese until smooth. Add powdered sugar and vanilla. In a separate bowl, whip cream to stiff peaks. Fold whipped cream and crushed Oreos into the cream cheese mixture.
  6. Place one cake layer on a plate. Spread with frosting. Top with second layer and frost the top and sides. Garnish with extra crushed Oreos.

Notes

For an extra Oreo crunch, add whole Oreos between the layers. Chill the cake for at least 1 hour before slicing for neater cuts. You can also make the cake layers a day in advance and frost the next day.