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Cookies and Cream Oreo Cake
Emily

Cookies and Cream Oreo Cake

This indulgent Cookies and Cream Oreo Cake features rich chocolate layers, a light cream cheese Oreo frosting, and plenty of crushed cookies for garnish. A dreamy dessert 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: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 cups sugar
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 2 cups heavy whipping cream
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 15 crushed Oreo cookies (plus extra for garnish)

Equipment

  • Mixing bowls
  • Whisk
  • Electric mixer
  • Measuring cups and spoons
  • two 9-inch round cake pans
  • Spatula
  • Cooling rack

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 extra texture, fold larger Oreo chunks into the frosting. Chill the cake for 1–2 hours before serving to let the flavors meld and frosting set. Store leftovers in the fridge, covered.