Oreo Cookies and Cream Cake

This post may contain affiliate sales links. Please see my full disclosure policy for details

This Oreo Cookies and Cream Layer Cake is layers of moist vanilla cake loaded with crushed Oreos. The cake is filled with a chocolate fudge filling and topped with an easy Oreo buttercream. Glazed with chocolate ganache, this Oreo cake recipe is a showstopper!

PIN IT FOR LATER

A giant slice of cake on a white rimmed plate. The cake is loaded with crushed Oreos and there's a big dollop of Oreo frosting on top

I just returned from a long weekend in Atlanta, Georgia visiting my blogging bestie, Lindsay from Life Love and Sugar. There was a little bit of work and a lot of fun.

Lindsay has twin boys who turned 7 months old while I was there. I seriously couldn’t get enough of these boys. After struggling with infertility for a number of years, it just warms my heart to see my dear friend be a mother to these boys. What a blessing.

One thing is certain, when Lindsay and I get together, there will be dessert and it probably involves cake.

A wide angle shot of a whole Oreo cake with drippy chocolate ganache, Oreo buttercream and lots of crushed Oreos

I wish I could have brought a slice of Oreo Cookies and Cream Cake with me.

This cake is layers of moist Oreo cake with chocolate fudge frosting and an easy Oreo buttercream. Decorated with a drippy chocolate ganache and dollops of Oreo buttercream, there’s plenty of Oreos to satisfy your cravings.

You might recognize this cake recipe because it’s quite similar to my Cookies and Cream Cupcakes.

For this Oreo cake, it starts with a base of moist vanilla cake, but it’s loaded with crushed Oreos. When baked, the Oreos soften to a cake-like texture.

A tall slice of a 3-layer Oreo cake on a white rimmed plate filled with chocolate frosting and Oreo buttercream.

The cake batter is quite thin, but as you can see, the Oreos seem to distribute quite nicely. The cake will not rise very much due to the heaviness of the Oreos but that’s fine. If you do have some dome on your cake, go ahead and slice it off so you have a nice flat surface to decorate.

There’s a couple of things you can do to ensure you have an evenly baked cake. I like to line my pan with parchment paper or a Silpat liner. Did you know they make them in 8-inch and 9-inch rounds?

Even though I line the bottom of my pans, I generously grease the edges of the pan with Crisco vegetable shortening and a little bit of flour, this just helps the cake from sticking to the edges of the pan.

3 round baking pans with a baked Oreo cake

I also use bake even stripes, this prevents the cake from baking on the edges too quickly. As the edges of the cake bake, the middle tends to rise. This is what creates the dome on your cake.

Lastly, I usually rotate my pans in the oven about halfway through to help them bake evenly.

I couldn’t decide what kind of frosting I wanted for this cake, and I was debating between a chocolate fudge frosting and an Oreo buttercream. As you can see, I decided to use both.

The filling in between the cake layers is the chocolate fudge frosting. It’s a rich chocolate buttercream made with cocoa powder, powdered sugar and melted dark chocolate. You might recognize it from my Moist Yellow Cake.

A slice of Oreo cake with layers of chocolate buttercream on a white plate with a gold fork

This cake is covered with an easy Oreo buttercream. The base for this buttercream is my perfect vanilla frosting.

When it comes time to adding the Oreos, I suggest using a food processor to grind them into a fine crumb. This will ensure the frosting will be smooth for decorating.

Once the edges and tops of the cake are covered with the Oreo buttercream, prepare to garnish the bottom edge with more Oreo crumbs. This is optional, but I love the way it looks.

Simply use your hands to press the crumbs into the frosting. I suggest doing this over a piece of parchment paper or a large sheet pan to catch the extra crumbs.

Drippy chocolate ganche drizzled down the side of an Oreo cake, there's a big slice cut out of this cake to show the middle layers of chocolate frosting

Before you garnish this cake with the chocolate ganache, throw the cake in the refrigerator for 20-30 minutes to allow the buttercream to firm up. This will allow the ganache to drip over a smooth surface.

The consistency of the ganache is important. You want it to be thin enough that it drips but thick enough that it doesn’t run right off your cake. The temperature shouldn’t be too hot or it will melt your frosting.

If you’re unsure, try spooning it on one side of your cake and see how it much it does or doesn’t drip down the sides of the cake. I found this Strawberry Cake recipe  from Style Sweet CA to be very helpful if you’re unfamiliar with how to make chocolate ganache.

A tall slice of a 3-layer Oreo cake on a white rimmed plate filled with chocolate frosting and Oreo buttercream and the whole cake is standing in the background.

Once the ganache is ready, use a spoon to drop the ganache along the edges of the cake. Then start by filing the middle and using an offset spatula to move the ganache around the top of the cake.

You can use the leftover Oreo buttercream to garnish the top of the cake. I used a large open round tip to make the dollops of frosting on top and then placed half an Oreo on top.

There probably seems like quite a lot of elements to this cake, but it’s really up to you as to how you decorate this cake. Make it unique and make it your own. If you’re new to making layer cakes, that’s okay, just take it one step at a time. You might also find it helpful to review some of my favorite baking tools if you’re not familiar with the items I listed in the recipe.

I guarantee that your friends and family will be impressed once your slice into the middle of this cake.

A big slice of Oreo cake on white rimmed plate with chocolate frosting and Oreo buttercream

 

Follow Beyond Frosting:

Facebook | Twitter | Pinterest | Instagram

Print
A tall slice of a 3-layer Oreo cake on a white rimmed plate filled with chocolate frosting and Oreo buttercream and the whole cake is standing in the background.

Oreo Cookies and Cream Cake

  • Author: Beyond Frosting
  • Prep Time: 3 hours
  • Cook Time: 30 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 8-10 slices

Description

This Oreo Cookies and Cream Layer Cake is layers of moist vanilla cake loaded with crushed Oreos. The cake is filled with a chocolate fudge filling and topped with an easy Oreo buttercream. Glazed with chocolate ganache, this Oreo cake is a showstopper!

Ingredients

For the Cake

  • 2 cups (380g) granulated sugar
  • ½ cup (118 ml) vegetable oil
  • 3 large eggs
  • 1 tablespoon (14.8 ml) vanilla extract
  • ½ cup(118 ml) light sour cream
  • 2 ½ cups (350 g) all-purpose flour
  • 3 teaspoons (11.2 g) baking powder
  • 1 teaspoon (5 g) salt
  • 1 ¼ cups (296 ml) milk (I use nonfat)
  • 2 cups crushed Oreos (about 1518 Oreos)

For the chocolate fudge frosting

  • 4 ounces melted dark chocolate
  • ¾ cup (170g) unsalted butter
  • 2 ¼ cups (293g)  powdered sugar
  • 3 tablespoons (21g) cocoa powder
  • 1 tablespoons (15ml) heavy whipping cream
  • 1 teaspoon (5ml) vanilla extract

For the Oreo frosting

  • 1 ½ cups (339g) unsalted butter
  • 6 cups (780g) powdered sugar
  • 12 Oreos, grinded into crumbs
  • 12 tablespoons (15-30ml) heavy whipping cream (or milk)
  • 1 teaspoon (5ml) vanilla extract

For the chocolate ganache (optional)

  • 2 ounces dark chocolate
  • ¼ cup (59ml) heavy whipping cream
  • 2 tablespoons (30ml) light corn syrup
  • Pinch of salt
  • 5 Oreos, grinded into crumbs
  • 4 Oreos, cut in half

Instructions

  1. For the cake: Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
  3. Next mix in the sour cream and beat until well combined.
  4. Add half the flour followed by the baking powder and salt and beat on low speed while pouring in half of the milk and mix just until the flour starts to incorporate.
  5. Finally add the remaining flour, mixing on low speed while pouring in the remaining milk and beating until all of the ingredients are well combined.
  6. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed
  7. In a large Ziploc bag, crushed the Oreos into small pieces using a rolling pin or something similar. Fold the crushed Oreos into the cake batter.
  8. Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-25 minutes. Rotate your pans in the oven halfway through baking.
  9. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, you cake is done. Remove from the oven and allow to cool completely.
  10. For the chocolate fudge frosting: In a microwave-safe bowl, melt the chocolate in the microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth. Set aside to cool.
  11. Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter look light in color. Next, beat the cocoa powder into the butter until well mixed. Scrape down the sides of the bowl.
  12. Alternate adding 1 cup of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, and whip for 1-2 minutes before adding more powdered sugar.
  13. Next, pour in the melted chocolate and beat on slow speed until incorporated. Then, increase the speed to medium-high and beat for another 2-3 minutes to whip additional air into the frosting. Once ready, place the frosting in a large piping bag.
  14. For the Oreo frosting: Cut the butter into pieces. Using the paddle attachment, whip the butter for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until it looks lighter in color.
  15. Slowly add the powdered sugar 2 cups at a time, mixing on low speed until it’s incorporated into the butter. Then increase the speed to high and beat for 30-60 seconds. Repeat until all your powdered sugar has been added.
  16. In a food processor, grind the Oreos into a fine crumb. Add the crushed Oreos to the frosting along with the heavy whipping cream. Slowly beat the crumbs into the frosting then beat at a high speed for 60 seconds.
  17. Place the frosting in a large piping bag (about ¾ full) fitted with a piping tip 789. If you don’t have one, use a large open round tip.
  18. To assemble this cake, level off your cakes by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.
  19. Pipe the first layer of chocolate frosting. Snip the end of the piping bag off and pipe the filling working in circles from the outside edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake and add the remaining chocolate frosting. Place the third layer of cake on top.
  20. Use you offset spatula to remove any excess chocolate frosting from the edges of the cake.
  21. Next, use your offset spatula to frost a light crumb coat of Oreo frosting on the outside of your cake.
  22. To finish, pipe the Oreo frosting along the outside edge of the cake, then use an offset spatula or icing smoother to create a smooth edge.
  23. Using your hands, gently pack the Oreo crumbs along the bottom of the cake. Once completed, refrigerate for 30 minutes.
  24. For the chocolate ganache: In a microwave-safe bowl, combine the chocolate and the heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments.
  25. Once the chocolate is fully melted add the corn syrup and stir the mixture until it’s well mixed. Cool the ganache in the refrigerator for about 10 minutes before pouring over your cake.
  26. Allow the ganache to set for 20-30 minutes at room temperature. Garnish with remaining Oreo buttercream and Oreo cookies.
  • Category: Cake
  • Method: Baked
  • Cuisine: American

Keywords: Cookies and Cream Cake, Oreo Cake

Recipe Card powered by

You might also like:

Best No-Bake Oreo Cheesecake

A big slice of No-Bake Oreo Cheesecake on a round white plate drizzled with chocolate and crushed Oreos with a silver fork on the plate.

Ultimate Oreo Poke Cake

If you love chocolate and you love Oreos, you will LOVE this Ultimate Oreo Poke Cake. The chocolate cake is loaded with Oreos, it's soaked in chocolate pudding and topped with an Oreo whipped cream.

Oreo Chocolate Cheesecake Cake

This Oreo Chocolate Cheesecake Cake is a chocolately bundt cake with an Oreo cheesecake filling and it’s topped with a cream cheese glaze and more Oreos.

34 Responses
  1. Andrea

    Hi! I am excited to try out this recipe! I have been doing a little research and am seeing variations of this recipe using only egg whites and avoiding egg yolks so the cake looks more white like cookies and cream. Do you think the egg yolks make this cake very yellow? What do the yolks add to the cake in terms of texture and what are your thoughts on using only egg whites? Thank you!

    1. Beyond Frosting

      Hi Andrea- this recipe was specifically developed to use whole eggs. Making the change to only egg white would change the entire structure of the cake, and I would not recommend it.

  2. Sherry Augustine

    How should I adjust the temperature and time if I wanted to bake this cake in a square pan? Like a sheet cake pan? Thanks!

    1. Beyond Frosting

      That depends on the size and type of the cake pan, but for an 8inch square pan if you’re baking 3 layers it would be about the same. 2 layer would increase the baking time around 5 minutes. It’s really just means you need to set the timer for a minimum time and then check it every few minutes until it’s done.

  3. Jared

    If I was to double this recipe how would it work cake pan wise? Would I need to use twice as many cake pans (6) or double the size?

    Many thanks.

  4. Val

    Looks delicious! I am making this cake for Sat but will need make way ahead as working until then. I understand it’s best place the oreo on the same day but have you tried the cake 4 days after it’s baked? It will be iced and refrigerated all along but not sure if the cake will still taste “fresh”

    1. Beyond Frosting

      Hi Val- not that I can recall. If you are making 5 days ahead, you could refrigerate or even freeze it, but you should plan on 24 hours to defrost. In the fridge, it should be in an airtight container. If in the freezer, you can box it up and double wrap it in plastic wrap, tightly and thaw in the fridge overnight. Serve at room temperature for the best results- meaning allow a few hours for it to come to room temperature after it’s thawed

  5. Lynn

    Good afternoon,
    What do you think about using a white cake mix? I live in Denver and baking is tricky. Please don’t be offended but I really want this to turn out. Cookies and cream is my son’s favorite.
    Thank you!

  6. Trishana

    Hi! Just wondering, since you said the cake doesn’t rise much, why not add some baking soda to the recipe, which will react with the acidic sour cream and maybe allow the cake to rise a little more?

    1. Beyond Frosting

      The reason I noted that was because there’s a lot of cookies in the batter, so it’s kind of bumpy and uneven and doesn’t rise super high

    1. Beyond Frosting

      Hi Kellie, for my regular vanilla cake these are the instructions: For two 9-inch cakes, they baked from 28-32 minutes. Baking times will vary due to how full the pans are, type of pans and true oven temperature. Please note these did “crust” a little more on the outside edge due to extended baking times and they rose quite a bite in the middle, so you’ll lose more of the “dome” of the cake.
      However, there’s more batter in this recipe because of the Oreos. So probably a longer baking time.

  7. Melinda

    Hi! I absolutely love your website. I have referred to your recipes for every cake or cupcake now. You have fantastic directions to how to make the treats. So happy I have found your website. I was wanting to make this cake a three layer 9in. Would I need to do 1.5 times the recipe? Or do you think three layers of this cake would be too much?
    Thank you!

    1. Beyond Frosting

      Hi Melinda, thank you for your kind comments! I am so glad to hear you have found my website helpful. You can make this as-is for a 3 layer 9 inch cake. The layers may be a little thinner but it will work.

  8. Sara

    Thank you for sharing this recipe, it looks amazing! I want to make this for a birthday on Saturday and am wondering your thoughts on making it ahead. Could I make the whole thing on Friday? Or would it be best to make the icing and decorate it on the day it will be eaten? I never know how well cakes etc. will keep when trying to make things ahead of time! Thank you in advance for your advice!

    1. Beyond Frosting

      Hi Sara, I am sorry I didn’t see this earlier! You can make this ahead of time, Friday would be fine but add the Oreos on the top the day of serving. If it’s hot or humid, you will want to refrigerate it if you’re making it ahead of time and allow it come to room temperature before serving.

  9. Sahar

    This looks so good! When you’re putting the Oreos in the batter & frosting, do you just use the cookies themselves, or do you use the full Oreo with the cream filling?

  10. Angela

    I would really like to make this but I just ran out of baking powder and only have baking soda. Is there any way for me to substitute perhaps with the baking soda and some buttermilk instead of regular? Or any other substitute?

    1. Beyond Frosting

      I’ve never made this recipe with baking soda, so I cannot recommend a substitute, but if you do some Google research you might come up with something that will work with what you have in your pantry.

  11. Arezou

    Hello Julianne,
    I wanted to show my appreciation for your perfect recipes on your blog. I have made a few of them and I have to say that I am extremely impressed with how precise and accurate the ratios are. We get exactly what the picture shows.
    I recently made the Oreo cake and frost it with SMBC that had crushed Oreos in it. Absolutely perfect and delicious. Thank you so very much for your generosity in sharing your experiences in the world of baking.

    1. Beyond Frosting

      Arezou! Thank you so much for leaving me such a wonderful comment! I love the Oreo SMBC idea! I might have to try that soon!

  12. Khadijah

    Can I reuse your pictures for my website that I am making, I am not making money off it, it is just a project I am doing.

    1. Beyond Frosting

      Hi Kelly- yes! You can make this in 6 inch pans. I’d say maybe 1 1/4- 1 1/2 cups batter. Baking times will need to be adjusted and as for the frosting it depends on how many layers

Share a Comment

5 BAKE FROM SCRATCH SECRETS!
Subscribe to my newsletter and get my fav tips to take your cakes & cupcakes to the next level.