This Cookies and Cream Cake is a rich and indulgent dessert that features three layers of moist chocolate cake filled and frosted with a creamy Oreo-studded frosting. The combination of dark cocoa flavor and the sweet crunch of crushed cookies creates a cake that’s both nostalgic and gourmet. It’s perfect for celebrations, birthdays, or simply when you’re craving a decadent treat.

Why You’ll Love This Recipe

This cake is more than just a chocolate dessert—it’s a celebration of everything cookies and cream. Here’s why you’ll love it:

• Soft and fluffy chocolate cake made with real cocoa and buttermilk.

• Oreo-infused frosting with a smooth cream cheese base.

• Striking contrast in textures—moist cake, creamy frosting, and crunchy cookies.

• Customizable decorations from ganache drips to whole Oreos.

• Easy-to-follow instructions suitable for home bakers.

• A crowd-pleaser that looks just as impressive as it tastes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate cake (makes three 8-inch layers):

• 200 grams (1 ½ cups) all-purpose flour – provides structure and tenderness.
• 75 grams (⅔ cup) unsweetened cocoa powder – use high-quality cocoa for a deep chocolate flavor.
• 1 ½ teaspoons baking powder – helps the cake rise and become fluffy.
• 1 ½ teaspoons baking soda – reacts with the buttermilk to add lift.
• ½ teaspoon salt – enhances the chocolate and balances sweetness.
• 250 grams (1 ¼ cups) granulated sugar – adds sweetness and moisture.
• 100 grams (½ cup) brown sugar – adds a hint of molasses flavor and extra moisture.
• 2 large eggs – bind the ingredients and provide structure.
• 240 milliliters (1 cup) buttermilk – makes the crumb tender and slightly tangy. (You can use milk mixed with 1 tablespoon of vinegar as a substitute.)
• 120 milliliters (½ cup) vegetable oil – ensures a moist and soft texture.
• 1 teaspoon vanilla extract – adds warm, aromatic flavor.
• 240 milliliters (1 cup) hot coffee or hot water – intensifies the chocolate and creates a smooth, pourable batter.

For the cookies and cream frosting:

• 400 grams (14 ounces) cream cheese, softened – provides a rich and tangy base.
• 200 grams (1 cup) unsalted butter, at room temperature – adds creaminess and structure.
• 150 grams (1 ¼ cups) powdered sugar – sweetens the frosting without grittiness; you can adjust the amount to taste.
• 1 teaspoon vanilla extract – enhances the flavor.
• 15 to 20 Oreo cookies, finely crushed (cream filling included) – folded into the frosting for a cookies and cream texture.

Optional for garnish:

• Whole or mini Oreos – to decorate the top of the cake.
• Chocolate ganache or drip – for a luxurious finishing touch.
• Oreo crumbs – to press around the base or sprinkle on top.

Directions

1. Prepare your pans and oven:
   Preheat your oven to 175°C (350°F). Grease and line three 8-inch (20 cm) round cake pans with parchment paper.

2. Mix the dry ingredients:
   In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Mix well to combine.

3. Whisk the wet ingredients:
   In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, buttermilk, vegetable oil, and vanilla extract until smooth.

4. Combine the batter:
   Slowly add the dry ingredients into the wet ingredients, mixing just until incorporated. Then, gradually pour in the hot coffee (or hot water), mixing slowly to avoid splashes. The batter will be thin—this is expected and ensures a moist cake.

5. Bake the cake layers:
   Divide the batter evenly among the prepared pans. Bake for 22 to 28 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

6. Make the frosting:
   In a large bowl, beat the softened cream cheese and butter together using a hand mixer or stand mixer until smooth and creamy (about 2–3 minutes). Add in the powdered sugar and vanilla extract, and mix until fluffy. Fold in the crushed Oreo cookies by hand until evenly distributed.

7. Assemble the cake:
   Place one cake layer on your serving plate or cake board. Spread a generous amount of the cookies and cream frosting over the top. Repeat with the second and third layers. Use the remaining frosting to cover the top and sides of the cake. Smooth the frosting with a spatula or leave it with a rustic finish.

8. Decorate (optional):
   Pipe swirls of frosting on the top edge of the cake, then place whole or halved Oreos on top. Sprinkle extra crushed cookies over the top and base of the cake. Drizzle with ganache if using.

9. Chill before serving:
   Place the finished cake in the refrigerator for 30 to 60 minutes to set the frosting. This helps with clean slicing and enhances the flavor.

Servings and timing

Servings: 12 to 14 slices
Prep time: 30 minutes
Bake time: 22 to 28 minutes
Cooling and decorating time: 40 minutes
Total time: Approximately 1 hour 30 minutes

Variations

• Mint Cookies and Cream Cake: Add ½ teaspoon of peppermint extract to the frosting and use mint-flavored Oreos.

• Golden Oreo Cake: Replace the classic chocolate Oreos with Golden Oreos for a vanilla twist.

• Double Chocolate Version: Add chocolate chips to the batter or spread ganache between layers.

• Cupcake Variation: Use the same batter to make about 24 cupcakes. Bake for 18–20 minutes.

• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend and use gluten-free cookies.

• Vegan Adaptation: Use plant-based milk and vinegar for buttermilk, and substitute dairy-free cream cheese and butter.

Storage/Reheating

Refrigerator: Store the cake covered in the refrigerator for up to 5 days. The frosting holds up well and the cake stays moist.
Freezer: You can freeze the unfrosted cake layers wrapped tightly for up to 2 months. Thaw overnight in the fridge before assembling.
Serving Tip: This cake is best served chilled or at room temperature. For a slightly warm slice, microwave for 10–15 seconds—but note the frosting may soften.

FAQs

How do I keep the cake from drying out?

Use buttermilk and oil in the batter, and avoid overbaking. These ingredients ensure a moist and tender cake.

Can I make the frosting in advance?

Yes, the frosting can be made up to 3 days in advance and stored in the fridge. Let it come to room temperature before using.

Do I have to use coffee in the cake?

No, you can substitute with hot water, but coffee enhances the depth of chocolate flavor without tasting like coffee.

What can I use instead of cream cheese?

You can use mascarpone for a milder flavor or stabilized whipped cream for a lighter version.

Can I decorate the cake the day before?

Absolutely. Decorating a day ahead allows the flavors to meld and the frosting to firm up nicely.

How do I crush Oreos for the frosting?

Use a food processor for fine crumbs or place them in a sealed bag and crush with a rolling pin.

What if I don’t have three cake pans?

Bake the batter in batches or use two pans and slice each layer in half if needed.

Can I use store-brand sandwich cookies?

Yes, any chocolate sandwich cookies with cream filling will work, but the flavor may vary slightly.

How do I get perfectly smooth frosting?

Use an offset spatula and apply a thin crumb coat first. Chill the cake, then apply a final layer of frosting.

Can I add more Oreos to the frosting?

Yes, adjust the amount of crushed Oreos based on your preference for texture and intensity.

Conclusion

This Cookies and Cream Cake delivers the best of both worlds: rich, moist chocolate cake and a creamy frosting bursting with Oreo flavor. It’s a dessert that stands tall, looks stunning, and tastes as good as it looks. Whether for a party or a personal indulgence, this cake is sure to impress everyone at the table.