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
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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
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8 oz cream cheese, softened
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3 1/2 cups powdered sugar
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1 tsp vanilla extract
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16 Oreo cookies, finely crushed
Optional Decoration:
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Whole or halved Oreo cookies
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Crushed Oreos for sides or top
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Chocolate drizzle or ganache
Instructions
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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
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Use coffee instead of water for deeper chocolate flavor.
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Chill the cake slightly before slicing for cleaner cuts.
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Store covered in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American