Cookies and Cream Oreo Cake, a dessert so decadent, so irresistible, it's practically a party in every bite! Imagine sinking your fork into layers of moist, dark chocolate cake, separated by a luscious, creamy filling studded with chunks of everyone's favorite sandwich cookie. Is your mouth watering yet? Mine certainly is!

While the exact origins of this specific cake are relatively modern, drawing inspiration from the classic Oreo cookie introduced in 1912, its popularity speaks volumes about our collective love for simple pleasures. The Oreo, with its iconic chocolate wafers and sweet cream filling, has become a global phenomenon, a symbol of childhood nostalgia and sweet indulgence. It's no wonder that bakers and dessert enthusiasts have sought to elevate this beloved treat into a show-stopping cake.

What makes Cookies and Cream Oreo Cake so universally adored? It's the perfect marriage of textures and flavors. The slight bitterness of the chocolate cake beautifully complements the sweetness of the Oreo filling. The creamy, smooth texture is punctuated by the satisfying crunch of the cookie pieces. Plus, let's be honest, it's incredibly fun to eat! Whether you're celebrating a special occasion or simply craving a sweet treat, this cake is guaranteed to bring a smile to your face. So, let's get baking and create a masterpiece that will have everyone begging for seconds!

Ingredients:

For the Chocolate Cake Layers:

2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water

For the Oreo Cream Filling:

1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
½ cup heavy cream
1 teaspoon vanilla extract
20 Oreo cookies, finely crushed

For the Chocolate Ganache Drip:

8 ounces semi-sweet chocolate, chopped
½ cup heavy cream

For Decoration:

10 Oreo cookies, halved or quartered
Optional: Chocolate shavings or sprinkles

Preparing the Chocolate Cake Layers

Preheat and Prepare Pans: I always start by preheating my oven to 350°F (175°C). While the oven is heating, grease and flour three 8-inch round cake pans. You can also line the bottoms with parchment paper rounds for extra insurance against sticking. This step is crucial for easy cake removal later!
Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure everything is evenly distributed – this will ensure a consistent texture in your cakes.
Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can lead to a tough cake.
Add Boiling Water: Slowly pour in the boiling water while mixing on low speed. The batter will be thin – don't worry, that's normal! The hot water helps to bloom the cocoa powder and create a moist cake.
Divide Batter: Divide the batter evenly among the prepared cake pans. I like to use a kitchen scale to ensure each pan has the same amount of batter, resulting in even layers.
Bake: Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Keep a close eye on them – baking times can vary depending on your oven.
Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure they are completely cool before frosting!

Making the Oreo Cream Filling

Cream Butter: In a large bowl (or the bowl of a stand mixer), beat the softened butter until light and fluffy. This usually takes about 3-5 minutes.
Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Be careful not to add it all at once, or you'll end up with a powdered sugar cloud!
Add Heavy Cream and Vanilla: Add the heavy cream and vanilla extract, and beat on medium speed until the frosting is smooth and creamy.
Fold in Oreo Crumbs: Gently fold in the crushed Oreo cookies until evenly distributed throughout the frosting. Don't overmix, or the frosting might become discolored.

Assembling the Cake

Level the Cake Layers: If your cake layers are uneven, use a serrated knife to level them. This will ensure a stable and visually appealing cake.
Place First Layer: Place one cake layer on a serving plate or cake stand.
Add Filling: Spread a generous layer of Oreo cream filling evenly over the first cake layer.
Repeat: Place the second cake layer on top of the filling, and repeat with another layer of Oreo cream filling.
Top with Final Layer: Place the final cake layer on top.
Crumb Coat: Apply a thin layer of Oreo cream filling over the entire cake. This is called a crumb coat, and it helps to seal in any loose crumbs and create a smooth surface for the final frosting layer.
Chill: Refrigerate the cake for at least 30 minutes to allow the crumb coat to set. This will make frosting the cake much easier.
Frost: Frost the entire cake with the remaining Oreo cream filling, creating a smooth and even surface. You can use an offset spatula or a cake decorating comb to create different textures.

Preparing the Chocolate Ganache Drip

Heat Heavy Cream: Place the heavy cream in a microwave-safe bowl and heat in the microwave for about 1 minute, or until it is hot but not boiling.
Pour over Chocolate: Pour the hot heavy cream over the chopped chocolate in a separate bowl.
Let Sit: Let the mixture sit for 1 minute to allow the heat to melt the chocolate.
Stir: Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy. If there are any stubborn chocolate pieces, you can microwave the mixture in 15-second intervals, stirring in between, until smooth.
Cool Slightly: Let the ganache cool slightly for about 5-10 minutes, or until it reaches a pourable consistency. If it's too hot, it will be too thin and runny.

Decorating the Cake

Drip the Ganache: Carefully pour the cooled chocolate ganache around the edges of the cake, allowing it to drip down the sides. You can use a spoon or a squeeze bottle for more control.
Fill the Top: Pour the remaining ganache over the top of the cake and spread it evenly.
Add Oreo Cookies: Arrange the halved or quartered Oreo cookies around the top edge of the cake.
Optional Decorations: If desired, sprinkle chocolate shavings or sprinkles over the top of the cake for added decoration.
Chill: Refrigerate the cake for at least 30 minutes to allow the ganache to set. This will also help the cake to firm up and make it easier to slice.

Tips and Tricks for the Perfect Cookies and Cream Oreo Cake

Room Temperature Ingredients: Using room temperature ingredients, especially the butter and eggs, is crucial for creating a smooth and well-emulsified batter. This will result in a more tender and evenly baked cake.
Don't Overmix: Overmixing the cake batter can develop the gluten in the flour, leading to a tough cake. Mix until just combined, and then stop.
Even Baking: To ensure even baking, rotate the cake pans halfway through the baking time. This will help to prevent hot spots and ensure that all the layers bake at the same rate.
Cooling Completely: Make sure the cake layers are completely cool before frosting. Warm cake layers will melt the frosting and make it difficult to work with.
Crushed Oreo Size: The size of the crushed Oreo cookies can affect the texture of the filling. For a smoother filling, use finely crushed cookies. For a more textured filling, use coarsely crushed cookies.
Ganache Consistency: The consistency of the ganache is important for creating a beautiful drip. If the ganache is too thick, it won't drip properly. If it's too thin, it will be too runny. Adjust the amount of heavy cream to achieve the desired consistency.
Chill Time: Chilling the cake after each step, especially after the crumb coat and after applying the ganache, is essential for creating a stable and visually appealing cake.
Storage: Store the cake in the refrigerator for up to 3 days. Let it sit at room temperature for about 30 minutes before serving for the best flavor and texture.

Variations and Substitutions

Gluten-Free: To make this cake gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to use a blend that contains xanthan gum, as this will help to bind the ingredients together.
Vegan: To make this cake vegan, substitute the buttermilk with a plant-based milk (

Conclusion:
This Cookies and Cream Oreo Cake is more than just a dessert; it's an experience! From the moment you bite into the moist, chocolatey layers infused with crushed Oreos, to the creamy, dreamy frosting that perfectly balances the sweetness, you'll understand why I call this a must-try recipe. It's the ultimate indulgence for any Oreo lover, and honestly, who isn't an Oreo lover at heart? I know, I know, baking a cake can seem daunting, but trust me, this recipe is surprisingly straightforward. I've broken it down into easy-to-follow steps, so even if you're a novice baker, you can achieve cake-baking glory. The satisfaction of pulling this masterpiece out of the oven, the aroma filling your kitchen, and the look on your loved ones' faces when they take their first bite – it's all worth it! But the best part? This cake is incredibly versatile! Looking for serving suggestions? A simple scoop of vanilla ice cream alongside a slice elevates it to a whole new level of decadence. Or, for a more sophisticated touch, try pairing it with a raspberry coulis to cut through the richness. And the variations! Oh, the possibilities are endless! Want to amp up the Oreo flavor even more? Add a layer of Oreo buttercream between the cake layers. Feeling adventurous? Try using different flavored Oreos – peanut butter, golden, even the limited-edition flavors! You could also incorporate chopped nuts, chocolate chips, or even a swirl of caramel into the batter for added texture and flavor. For a lighter version, consider using a reduced-fat cream cheese in the frosting. You can even make mini cupcakes using this recipe for individual treats! Seriously, don't just take my word for it. You absolutely have to try this Cookies and Cream Oreo Cake. It's perfect for birthdays, holidays, special occasions, or even just a random Tuesday when you need a little pick-me-up. It's guaranteed to be a crowd-pleaser, and I promise you'll be asked to make it again and again. I'm so excited for you to embark on this baking adventure! Once you've made it, I'd absolutely love to hear about your experience. Did you try any variations? Did you add any secret ingredients? What did your friends and family think? Share your photos and stories in the comments below! I can't wait to see your creations and hear all about your Cookies and Cream Oreo Cake success stories. Happy baking! And remember, the most important ingredient is love (and maybe a few extra Oreos!).
Cookies and Cream Oreo Cake: The Ultimate Recipe and Baking Guide
Decadent Oreo cake with moist chocolate layers, creamy Oreo filling, and rich chocolate ganache drip. Perfect for celebrations!
Prep Time45 minutes
Cook Time30 minutes
Total Time180 minutes
Category: Dessert
Yield: 12-16 servings
Save This Recipe
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 20 Oreo cookies, finely crushed
- 8 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
- 10 Oreo cookies, halved or quartered
- Optional: Chocolate shavings or sprinkles
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper rounds.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
5. Slowly pour in the boiling water while mixing on low speed. The batter will be thin.
6. Divide the batter evenly among the prepared cake pans.
7. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
9. In a large bowl (or the bowl of a stand mixer), beat the softened butter until light and fluffy (3-5 minutes).
10. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
11. Add the heavy cream and vanilla extract, and beat on medium speed until the frosting is smooth and creamy.
12. Gently fold in the crushed Oreo cookies until evenly distributed throughout the frosting. Do not overmix.
13. If your cake layers are uneven, use a serrated knife to level them.
14. Place one cake layer on a serving plate or cake stand.
15. Spread a generous layer of Oreo cream filling evenly over the first cake layer.
16. Place the second cake layer on top of the filling, and repeat with another layer of Oreo cream filling.
17. Place the final cake layer on top.
18. Apply a thin layer of Oreo cream filling over the entire cake.
19. Refrigerate the cake for at least 30 minutes to allow the crumb coat to set.
20. Frost the entire cake with the remaining Oreo cream filling, creating a smooth and even surface.
21. Place the heavy cream in a microwave-safe bowl and heat in the microwave for about 1 minute, or until it is hot but not boiling.
22. Pour the hot heavy cream over the chopped chocolate in a separate bowl.
23. Let the mixture sit for 1 minute to allow the heat to melt the chocolate.
24. Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy. Microwave in 15-second intervals if needed.
25. Let the ganache cool slightly for about 5-10 minutes, or until it reaches a pourable consistency.
26. Carefully pour the cooled chocolate ganache around the edges of the cake, allowing it to drip down the sides.
27. Pour the remaining ganache over the top of the cake and spread it evenly.
28. Arrange the halved or quartered Oreo cookies around the top edge of the cake.
29. If desired, sprinkle chocolate shavings or sprinkles over the top of the cake for added decoration.
30. Refrigerate the cake for at least 30 minutes to allow the ganache to set.
Notes
- Use room temperature ingredients for the cake layers and filling.
- Do not overmix the cake batter.
- Rotate the cake pans halfway through baking for even baking.
- Cool the cake layers completely before frosting.
- Adjust the size of the crushed Oreo cookies for desired filling texture.
- Adjust the amount of heavy cream in the ganache for desired consistency.
- Chill the cake after each step for stability and visual appeal.
- Store the cake in the refrigerator for up to 3 days. Let it sit at room temperature for about 30 minutes before serving.
- Gluten-Free: To make this cake gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to use a blend that contains xanthan gum, as this will help to bind the ingredients together.
- Vegan: To make this cake vegan, substitute the buttermilk with a plant-based milk

Cookies and Cream Oreo Cake: The Ultimate Recipe and Baking Guide