Short Description
A moist, rich chocolate layer cake generously filled and frosted with velvety cream cheese buttercream infused with crushed Oreo cookies. Topped with Oreo accents and optional chocolate drizzle, this cake is both elegant and indulgent—perfect for celebrations or sharing with loved ones.
Why You’ll Love This Recipe
This Cookies and Cream Cake beautifully blends intense chocolate flavor with light, creamy frosting and delightful cookie crunch. It’s a showstopper dessert that’s surprisingly simple to assemble. Ideal for birthdays, gatherings, or anytime you crave a decadent treat with familiar cookie goodness.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chocolate Cake Layers
2 cups all-purpose flour
1¾ cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1½ tsp baking soda
½ tsp salt
1 cup whole milk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot water or freshly brewed coffee (optional for flavor enhancement)
Cookies and Cream Frosting
1 cup unsalted butter, softened
8 oz cream cheese, softened
3½ cups powdered sugar
1 tsp vanilla extract
16 Oreo cookies, finely crushed
Optional Decoration
Whole or halved Oreo cookies
Extra crushed Oreos for the sides or top
Chocolate drizzle or ganache
Directions
Prepare the Cake Layers
Preheat oven to 350°F (175°C). Grease and line two 9‑inch round cake pans with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add milk, vegetable oil, eggs, and vanilla; beat on medium until combined.
Gradually pour in hot water or coffee and mix until the batter is smooth and slightly thin.
Bake the Cakes
Divide batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Cookies and Cream Frosting
In a large bowl, beat softened butter and cream cheese until smooth and creamy.
Add powdered sugar and vanilla, beating on low until blended, then increase speed until light and fluffy.
Gently fold in the finely crushed Oreo cookies.
Assemble the Cake
Place one cooled cake layer on a serving platter. Spread a generous layer of frosting on top.
Add the second cake layer and coat the entire cake with a thin crumb coat; chill for 20 minutes.
Apply a final coat of frosting. Optionally, press crushed Oreos around the sides or sprinkle on top.
Decorate with whole or halved Oreos and drizzle with chocolate or ganache if desired. Chill for a firmer finish.
Servings and Timing
Servings: 12–16 slices
Preparation time: 25 minutes
Bake time: 30–35 minutes
Assembly and chilling: 30–40 minutes
Total time: Approximately 1½ to 2 hours
Variations
Chocolate chip frosting: Stir in mini chocolate chips instead of Oreos.
Double chocolate: Use chocolate milk or add cocoa to the frosting.
Peanut butter twist: Replace half the butter with creamy peanut butter.
Mint-chocolate: Add a drop of mint extract and garnish with mint Oreos.
Gluten-free option: Substitute the flour with a 1:1 gluten-free baking blend.
Storage/Reheating
Storage: Keep the cake refrigerated under a cake dome or in an airtight container for up to 5 days.
Freezing: The whole cake or individual slices can be frozen (wrapped tightly) for up to 2 months. Thaw overnight in the fridge before serving.
Serving: Bring refrigerated cake to room temperature (about 20–30 minutes) for optimal texture and flavor.
FAQs
1. Can I substitute coffee with water?
Yes—hot water works fine, but brewed coffee enhances the chocolate flavor subtly.
2. Is it necessary to chill the crumb coat before final frosting?
Yes—chilling helps trap crumbs and makes the final coat smoother and cleaner.
3. Can I make this cake ahead of time?
Absolutely—bake layers and prepare frosting a day ahead; assemble the day of serving.
4. How do I prevent a soggy cake?
Ensure layers are fully cooled before frosting, and avoid over-soaking with syrup or moisture.
5. Can I use low-fat dairy for milk and cream cheese?
Yes—though the texture may be slightly less rich, the cake will still be delicious.
6. What’s the best way to crush Oreos for frosting?
Use a food processor for fine crumbs or seal cookies in a bag and crush with a rolling pin.
7. Can I use whipped cream instead of cream cheese?
Yes, for a lighter frosting—stabilize with gelatin or cornstarch if needed to maintain structure.
8. How long will the cake last at room temperature?
It’s best kept in the fridge—cream cheese frosting perishes quickly at room temperature, especially if ambient temperature is warm.
9. Can I omit nuts if I’m allergic?
Yes—the recipe contains no nuts unless you choose to add them for decoration.
10. How can I cleanly slice the cake?
Use a sharp knife dipped in hot water, wipe between cuts, and reheat as needed for perfect slices.
Conclusion
The Cookies and Cream Cake blends classic chocolate sponge with creamy, cookie-studded frosting and eye-catching Oreo decorations. Its layered textures and flavors make it a crowd-pleaser for any special occasion. With options to customize and plenty of make-ahead flexibility, this cake is as practical as it is delicious.
Cookies and Cream Cake
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Cookies and Cream Cake features rich chocolate cake layers filled and frosted with a luscious Oreo-studded cream cheese buttercream. A dreamy dessert perfect for birthdays and celebrations, this cake is a cookies-and-cream lover’s fantasy.
Ingredients
Chocolate Cake Layers:
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2 cups all-purpose flour
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1 3/4 cups granulated sugar
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3/4 cup unsweetened cocoa powder
-
2 tsp baking powder
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1 1/2 tsp baking soda
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1/2 tsp salt
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1 cup whole milk
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1/2 cup vegetable oil
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2 large eggs
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2 tsp vanilla extract
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1 cup hot water or freshly brewed coffee
Cookies and Cream Frosting:
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1 cup unsalted butter, softened
-
8 oz cream cheese, softened
-
3 1/2 cups powdered sugar
-
1 tsp vanilla extract
-
16 Oreo cookies, finely crushed
Optional Decoration:
-
Whole or halved Oreo cookies
-
Crushed Oreos for sides or top
-
Chocolate drizzle or ganache
Instructions
-
Prepare the Cake Layers:
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add milk, oil, eggs, and vanilla to the dry ingredients. Mix until well combined.
Slowly add hot water or coffee, mixing until batter is smooth and slightly thin. -
Bake the Cakes:
Divide batter evenly between the pans.
Bake for 30–35 minutes or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely. -
Make the Frosting:
Beat butter and cream cheese together until smooth.
Add powdered sugar and vanilla extract; beat until fluffy.
Fold in crushed Oreo cookies. -
Assemble the Cake:
Place one cake layer on a serving plate. Spread frosting on top.
Add the second layer and frost the top and sides of the cake.
Decorate with whole Oreos, crushed cookies, and chocolate drizzle if desired.
Notes
-
Use coffee instead of water for deeper chocolate flavor.
-
Chill the cake slightly before slicing for cleaner cuts.
-
Store covered in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American