Cookies and Cream Cake
A rich, crowd-pleasing layer cake filled with crushed Oreos and creamy frosting, perfect for birthdays and casual get-togethers.
Ingredients
Chocolate Cake Ingredients
- 200 g all-purpose flour
- 75 g unsweetened cocoa powder
- 2 tsp baking powder
- 1.5 tsp baking soda
- 0.5 tsp salt
- 250 g granulated sugar
- 2 large eggs
- 240 ml buttermilk (or milk + 1 tbsp vinegar)
- 120 ml vegetable oil
- 1 tsp vanilla extract
- 240 ml hot coffee or hot water
Vanilla Cake Ingredients
- 280 g all-purpose flour
- 2.5 tsp baking powder
- 170 g unsalted butter, room temp
- 4 large egg whites
- 240 ml milk
- 100 g crushed Oreos Fold in at the end
Frosting and Topping Ingredients
- 400 g cream cheese, cold
- 200 g unsalted butter, room temp
- 150-200 g powdered sugar
- 15-20 cookies Oreo cookies, finely crushed
- whole or halved Oreos for decoration
- Oreo crumbs for the sides
- chocolate ganache or drizzle (optional)
- mini Oreos for topping
Instructions
Baking
- Preheat oven to 175°C (350°F). Grease and line three 8-inch (20 cm) round cake pans.
- Prepare either the chocolate or vanilla cake batter using the ingredients above. For the vanilla version, fold in crushed Oreos last.
- Divide batter evenly between pans and bake for 22–28 minutes or until a toothpick comes out clean.
- Cool completely on wire racks.
Frosting
- Beat the cream cheese and butter together until smooth (2–3 minutes).
- Add powdered sugar and vanilla, beating until light and fluffy.
- Fold in crushed Oreos. Chill for 15–20 minutes if frosting feels too soft.
Assembly
- Place the first cake layer on your serving plate. Add a generous layer of Oreo frosting, repeat with remaining layers.
- Use frosting to cover the top and sides, and smooth with a spatula or go for a rustic look.
- Press Oreo crumbs around the base or sides if desired.
Decoration
- Top with piped swirls of frosting, whole or halved Oreos, and drizzle with chocolate ganache if you’re feeling fancy.
- Chill for at least 30 minutes before slicing. Serve and enjoy the Oreo bliss!
Notes
Keep the cake covered in the fridge. Store in an airtight cake container or covered with plastic wrap. It will stay fresh 3–4 days in the fridge. For freezing, wrap individual slices tightly in plastic and place in a freezer bag for up to 2 months. Thaw in the fridge before serving.