Cookies and Cream Oreo Cake

If you’re a fan of rich, decadent desserts that combine the nostalgic crunch of Oreos with the softness of a moist cake, then this Cookies and Cream Oreo Cake is your new best friend. Imagine layers of chocolatey goodness interspersed with crushed Oreo cookies, topped with fluffy whipped cream and more cookie crumbles. This cake is perfect for celebrations, gatherings, or any day you feel like indulging your sweet tooth with something special. It’s simple to make, irresistibly delicious, and bound to impress anyone who takes a bite.

Reasons to Love Cookies and Cream Oreo Cake

This cake checks all the boxes for a crowd-pleaser. First, the combination of chocolate and Oreo cookies is a classic flavor pairing that never goes out of style. The texture contrast between the tender cake and crunchy cookie bits makes every bite exciting. Plus, it’s a cake that’s versatile enough to suit many occasions—from birthday parties to casual get-togethers. The whipped cream frosting is light and creamy, balancing the rich chocolate perfectly without overwhelming your palate. Lastly, it’s made with straightforward ingredients you probably already have in your pantry, making it an accessible recipe for home bakers of all experience levels.

What Goes In

• 1 3/4 cups all-purpose flour – for the cake’s structure and crumb.
• 1 cup granulated sugar – provides sweetness.
• 1/2 cup unsweetened cocoa powder – for that deep chocolate flavor.
• 1 tsp baking powder – helps the cake rise.
• 1/2 tsp baking soda – works with baking powder to lighten the texture.
• 1/4 tsp salt – enhances the flavors.
• 1/2 cup unsalted butter, softened – adds richness and moisture.
• 2 large eggs – bind the ingredients and add structure.
• 1 cup whole milk – keeps the cake tender.
• 1 tsp vanilla extract – adds warmth and depth.
• 1 cup crushed Oreo cookies – folded into the batter for crunch and flavor.
• 1 cup heavy cream – for whipping into frosting.
• 1/2 cup powdered sugar – sweetens the whipped cream frosting.
• 1 tsp vanilla extract (for whipped cream) – to flavor the frosting.
• Additional crushed Oreo cookies – to decorate the top.

Toolbox for This Recipe

• Mixing bowls – for combining dry and wet ingredients separately.
• Electric mixer or stand mixer – to cream butter and whip the cream.
• Spatula – for folding in the crushed Oreos gently.
• 9-inch round cake pan – perfect for this cake size.
• Cooling rack – helps the cake cool evenly.
• Measuring cups and spoons – for precise ingredient amounts.
• Whisk – useful for mixing dry ingredients and light beating.

Cookies and Cream Oreo Cake: How It’s Done

Step 1: Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to ensure easy removal later.

Step 2: Mix the Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures an even distribution of leavening agents and prevents lumps.

Step 3: Cream Butter and Sugar

Using your electric mixer, beat the softened butter and granulated sugar until light and fluffy. This will take about 3-4 minutes and is key for a tender crumb.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for that aromatic touch.

Step 5: Alternate Adding Dry Ingredients and Milk

Begin adding the dry ingredients in three parts, alternating with the milk in two parts. Start and end with the dry ingredients. Mix gently after each addition until just combined; don’t overmix or the cake will be tough.

Step 6: Fold in Crushed Oreos

Gently fold in 1 cup of crushed Oreo cookies with a spatula. Be careful to keep the batter light and airy.

Step 7: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack.

Step 8: Make the Whipped Cream Frosting

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This fluffy frosting will complement the chocolate cake beautifully.

Step 9: Assemble and Decorate

Once the cake is completely cool, spread the whipped cream frosting evenly over the top and sides. Sprinkle additional crushed Oreo cookies on top for that extra cookies and cream flair.

Vegan & Vegetarian Swaps

• Replace unsalted butter with vegan margarine or coconut oil.
• Use a plant-based milk like almond, soy, or oat milk instead of whole milk.
• Swap eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit for 5 minutes).
• Choose dairy-free heavy cream alternatives for whipping, such as coconut cream.
• Use vegan-friendly sandwich cookies if avoiding dairy or eggs in the Oreos.

Little Things that Matter

• Make sure your butter is softened to room temperature before creaming to avoid lumps.

• Don’t overmix the batter to keep the cake light and tender.

• When folding in the Oreos, do it gently to maintain the batter’s airiness.

• Chill your mixing bowl and beaters before whipping the cream for better volume.

• Use fresh ingredients for the best flavor—especially the vanilla extract and heavy cream.

Best Ways to Store

This Cookies and Cream Oreo Cake is best enjoyed fresh but can be stored to maintain its deliciousness. Keep it covered in the refrigerator for up to 3 days to preserve the whipped cream frosting and keep the cake moist. If you want to store it longer, wrap the cake tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Avoid leaving the cake at room temperature for extended periods as the whipped cream can spoil.

Ask & Learn

Can I use regular chocolate chips instead of cocoa powder?

While chocolate chips add sweetness and texture, cocoa powder gives a rich, deep chocolate flavor that’s essential for this cake’s profile. For best results, stick with cocoa powder, but you can add a handful of chips for extra bursts of chocolate.

How do I make sure the whipped cream frosting doesn’t melt?

Keep your mixing bowl and beaters chilled before whipping, and refrigerate the cake as soon as possible after frosting. If it’s a warm day, consider stabilizing your whipped cream with a little cream cheese or gelatin to help it hold up longer.

Is it okay to crush the Oreos very finely?

Crushing the Oreos into small chunks works best to add texture without overwhelming the cake. Too fine and they may blend into the batter, losing that delightful cookie crunch.

Can I turn this into cupcakes?

Absolutely! Just adjust the baking time to about 18-22 minutes, and keep an eye on them. The flavor and texture remain just as delicious in cupcake form.

Similar Recipes

• Dulce De Leche Cheesecake Bars – For another creamy, indulgent dessert that’s perfect for sharing.
• Chocolate Easter Nest Cake – A festive, chocolatey treat with a unique twist.

Wrap-Up

This Cookies and Cream Oreo Cake is an absolute showstopper that combines classic flavors with a moist, tender crumb and a luscious whipped cream frosting. It’s simple enough for everyday baking but special enough for celebrations. Once you master this recipe, you’ll find it hard to resist making it again and again. Whether you’re baking for family, friends, or just yourself, this cake promises smiles and satisfied sweet cravings every time. So, gather your ingredients, preheat that oven, and treat yourself to a slice of heaven today!

Share on Pinterest