If you’re a fan of Oreos (and really, who isn’t?), this Cookies and Cream Oreo Cake is about to be your new favorite dessert. It’s rich, fluffy, filled with crushed Oreos in every bite, and layered with the most irresistible cookies and cream frosting. Whether you’re celebrating a birthday, holiday, or just need a show-stopping dessert, this cake brings all the nostalgia of dunking an Oreo—but leveled up into a dreamy, creamy masterpiece.
Why You’ll Love This Cake
- Packed with Oreos – Crushed Oreos inside the cake and the frosting!
- Moist and fluffy layers – Thanks to sour cream and buttermilk.
- Cookies and Cream Frosting – Whipped, creamy, and speckled with Oreo crumbs.
- Perfect for any celebration – Elegant enough for a party, easy enough for a weekend bake.
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Ingredients
For the Oreo Cake:
- All-purpose flour: The base of the cake for a sturdy yet tender crumb.
- Baking powder & baking soda: For lift and softness.
- Salt: To balance the sweetness.
- Granulated sugar: For sweetness and structure.
- Unsalted butter: Adds richness and flavor.
- Eggs: Room temperature for the best mix.
- Vanilla extract: Essential for depth of flavor.
- Sour cream: Adds moisture and tang.
- Buttermilk: Makes the cake extra tender.
- Crushed Oreos: Folded into the batter for that signature cookies & cream flavor.
For the Cookies and Cream Frosting:
- Unsalted butter: Softened to room temp for whipping.
- Cream cheese: Adds tangy richness and balances the sweetness.
- Powdered sugar: Sweetens and stabilizes the frosting.
- Heavy cream: Makes the frosting light and fluffy.
- Vanilla extract: Brings all the flavors together.
- Finely crushed Oreos: For that cookies-and-cream swirl throughout the frosting.
Instructions
Step 1: Prep Your Cake Pans
Grease and line three 8-inch cake pans (or two 9-inch pans). Preheat oven to 350°F (175°C).
Step 2: Make the Cake Batter
In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and sour cream. Alternate adding the dry ingredients and buttermilk. Finally, fold in the crushed Oreos.
Step 3: Bake the Cake
Divide the batter evenly into prepared pans. Bake for 25–30 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 4: Make the Frosting
Beat the butter and cream cheese until smooth. Add powdered sugar gradually, then mix in vanilla and cream. Beat until fluffy. Fold in finely crushed Oreos.
Step 5: Assemble the Cake
Level the cake layers if needed. Place one layer on a cake board, spread a thick layer of frosting, and repeat. Frost the outside and top of the cake. Decorate with whole Oreos, mini Oreos, or Oreo crumbs.
Nutrition Facts (per slice, based on 12 servings)
- Calories: 530
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 65g
- Sugar: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
- Sodium: 270mg
Storage & Serving
- Store covered in the fridge for up to 5 days.
- Freeze individual slices or layers wrapped tightly for up to 2 months.
- Serve at room temperature for the best texture and flavor.
Variations
- Chocolate Cake Base – Replace part of the flour with cocoa powder for a rich twist.
- Add Ganache – Pour chocolate ganache over the top for a bakery-style finish.
- Oreo Crunch Layers – Add a layer of crushed Oreo cookies mixed with butter between each cake layer for texture.
FAQ
Q1: Can I use boxed cake mix instead of homemade?
Yes, you can doctor a vanilla or white cake mix by adding sour cream and crushed Oreos for convenience.
Q2: Can I make this as cupcakes?
Absolutely! Bake at 350°F for 18–20 minutes. Makes about 24 cupcakes.
Q3: Do I need to scrape the cream out of the Oreos?
Nope! Use whole Oreos for the best cookies and cream flavor.
Q4: Can I make the cake ahead of time?
Yes! You can bake the layers a day ahead and store tightly wrapped at room temperature.
Q5: What’s the best way to crush the Oreos?
Pulse in a food processor or place in a zip-top bag and crush with a rolling pin.
Q6: Can I use a different frosting?
Yes! Buttercream, whipped cream frosting, or even a chocolate ganache would pair beautifully.
Q7: How do I prevent my Oreos from sinking in the batter?
Coat the crushed Oreos in a tablespoon of flour before folding them into the batter.
Q8: What kind of Oreos work best?
Classic Oreos work great, but feel free to use double-stuffed or flavored versions for fun.
Q9: Can I make this cake gluten-free?
Use a gluten-free flour blend and gluten-free chocolate sandwich cookies.
Q10: How do I get smooth frosting on the cake?
Chill the cake layers and use an offset spatula or cake scraper. A crumb coat helps too!
Conclusion
This Cookies and Cream Oreo Cake is everything an Oreo lover dreams of—soft, moist layers studded with cookies, and a luscious cookies-and-cream frosting that brings it all together. It’s nostalgic, impressive, and seriously delicious. Whether you’re baking it for a party or just because you deserve a slice of joy, this cake will be the ultimate centerpiece. Get your glass of milk ready—you’re gonna need it!
Print
Cookies and Cream Oreo Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Cookies and Cream Oreo Cake is a dream come true for Oreo lovers. Fluffy vanilla cake layers are studded with cookie chunks and stacked with rich Oreo buttercream frosting. Perfect for birthdays, celebrations, or anytime you crave sweet, creamy decadence.
Ingredients
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
- ½ cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup coarsely chopped Oreo cookies (about 10 cookies)
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract (for frosting)
- 1 cup finely crushed Oreo cookies (about 10 cookies, for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternate adding the flour mixture and milk, beginning and ending with flour. Mix until just combined.
- Fold in chopped Oreos.
- Divide batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add powdered sugar. Add heavy cream and vanilla, then beat until fluffy. Fold in crushed Oreos.
- Assemble cake: Place one layer on a stand, spread frosting on top, add second layer, then frost the entire cake. Decorate with extra Oreos if desired.
- Let cake come to room temperature before serving. Store covered at room temp for 2–3 days or refrigerate for up to 5 days.
Notes
- Double-stuffed Oreos add extra richness.
- You can turn this batter into cupcakes (bake 18–20 minutes).
- A pinch of espresso powder in the frosting adds a mocha twist.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 47g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 70g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg