Oreo / Cookies and Cream Cake

If you’re a fan of Oreo cookies, this Oreo / Cookies and Cream Cake is about to become your new favorite dessert. Rich, moist, and loaded with crushed Oreo cookies, this cake delivers the perfect balance of chocolatey crunch and creamy sweetness in every bite. Whether you’re baking for a birthday party, holiday gathering, or simply craving a bakery-style treat at home, this cookies and cream cake is guaranteed to impress.

This recipe combines a soft vanilla sponge infused with crushed Oreos, layered with a smooth cookies and cream frosting that’s light, fluffy, and irresistibly creamy. The contrast between the tender cake crumb and the crunchy cookie pieces creates a texture that dessert lovers can’t get enough of. Best of all, this Oreo cake is made with simple ingredients you can easily find at your local grocery store, making it perfect for home bakers of all skill levels.

One of the reasons Oreo desserts are so popular is their universal appeal. The iconic cookies bring a nostalgic flavor that both kids and adults love. In this recipe, whole Oreo cookies are folded into the batter and frosting, ensuring that signature cookies and cream taste shines through without being overpowering. The result is a well-balanced cake that’s sweet but not overly rich.

This cookies and cream cake is also highly customizable. You can turn it into a layered celebration cake, a sheet cake for easy serving, or even cupcakes. Add a drizzle of chocolate ganache, extra Oreo crumbs on top, or a scoop of vanilla ice cream to elevate the presentation. It’s a versatile dessert that works beautifully for casual family dinners or elegant events.

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If you’re looking for a reliable, indulgent, and bakery-quality dessert that’s easy to make at home, this Oreo / Cookies and Cream Cake checks all the boxes. Let’s get baking.

Ingredients

• For the Cake:
• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 3 large eggs
• 1 tbsp vanilla extract
• 1 cup whole milk
• 18 Oreo cookies, roughly crushed
• For the Cookies and Cream Frosting:
• 1 ½ cups unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 3–4 tbsp heavy cream
• 12 Oreo cookies, finely crushed
• Optional Toppings:
• Mini Oreo cookies
• Chocolate shavings
• Crushed Oreo crumbs

Directions

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy, about 3–4 minutes.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
6. Gently fold in the crushed Oreo cookies.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. To Make the Frosting:
11. Beat butter until smooth and creamy.
12. Gradually add powdered sugar, mixing on low speed.
13. Add vanilla extract and heavy cream, then beat until light and fluffy.
14. Fold in crushed Oreo cookies.
15. Assembly:
16. Place one cake layer on a serving plate and spread frosting evenly on top.
17. Add the second layer and frost the top and sides of the cake.
18. Decorate with Oreo crumbs or mini Oreos as desired.