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Homemade Cookies and Cream Oreo Cake photo

Cookies and Cream Oreo Cake

This Cookies and Cream Oreo Cake is SO DELICIOUS! Moist chocolate cake layered with crushed Oreos and fluffy whipped cream frosting – a crowd-pleaser for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Servings 8 servings

Equipment

  • Mixing bowls
  • Electric Mixer
  • Stand mixer
  • Spatula
  • 9-inch Round Cake Pan
  • Cooling rack
  • Measuring cups and spoons
  • Whisk

Ingredients
  

For the Cake:

  • 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

For the Whipped Cream Frosting:

  • 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

Instructions
 

Cookies and Cream Oreo Cake: How It’s Done

  • 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.
  • 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.
  • 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.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for that aromatic touch.
  • 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.
  • Gently fold in 1 cup of crushed Oreo cookies with a spatula. Be careful to keep the batter light and airy.
  • 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.
  • 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.
  • 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.

Notes

  • 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.
Keyword Cake, Chocolate, Easy, Oreos, Whipped Cream