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Cookies and Cream Cake

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This Cookies and Cream Cake is a decadent dessert featuring three layers of moist chocolate cake paired with a rich cream cheese Oreo frosting. Perfect for birthdays, special occasions, or satisfying a serious sweet craving, it’s a delicious blend of nostalgic cookies and gourmet flair.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 22 to 28 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 to 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

    • For the Chocolate Cake:
    • 200g (1½ cups) all-purpose flour
    • 75g (⅔ cup) unsweetened cocoa powder
    • 1½ tsp baking powder
    • 1½ tsp baking soda
    • ½ tsp salt
    • 250g (1¼ cups) granulated sugar
    • 100g (½ cup) brown sugar
    • 2 large eggs
    • 240ml (1 cup) buttermilk
    • 120ml (½ cup) vegetable oil
    • 1 tsp vanilla extract
    • 240ml (1 cup) hot coffee or hot water

 

    • For the Cookies and Cream Frosting:
    • 400g (14 oz) cream cheese, softened
    • 200g (1 cup) unsalted butter, room temperature
    • 150g (1¼ cups) powdered sugar
    • 1 tsp vanilla extract
    • 15–20 Oreo cookies, finely crushed

 

  • Optional Toppings:
  • Whole or mini Oreos
  • Chocolate ganache drizzle
  • Oreo crumbs for garnish

Instructions

  1. Preheat oven to 175°C (350°F). Grease and line three 8-inch round cake pans with parchment paper.
  2. In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another large bowl, whisk granulated sugar, brown sugar, eggs, buttermilk, oil, and vanilla until smooth.
  4. Gradually add dry ingredients into the wet ingredients and mix until just combined.
  5. Slowly pour in hot coffee or water, mixing until the batter is smooth. It will be thin.
  6. Divide the batter evenly among the prepared pans and bake for 22–28 minutes or until a toothpick comes out with a few moist crumbs.
  7. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. For the frosting, beat cream cheese and butter until smooth and creamy (2–3 minutes). Add powdered sugar and vanilla; beat until fluffy.
  9. Fold in crushed Oreos by hand until evenly mixed.
  10. To assemble, place one cake layer on a board or plate, spread frosting over the top, and repeat with remaining layers. Cover the top and sides with remaining frosting.
  11. Decorate with swirls of frosting, whole or halved Oreos, ganache drizzle, and Oreo crumbs if desired.
  12. Chill the cake for 30–60 minutes before slicing for best texture and presentation.

Notes

  • Use hot coffee instead of water to deepen chocolate flavor.
  • For a smooth finish, apply a crumb coat and chill before final frosting.
  • Make cake layers ahead and freeze; frost the day of serving.
  • Use gluten-free flour and Oreos to make this recipe gluten-free.
  • Frosting can be made up to 3 days in advance and stored chilled.

Nutrition

Find it online: https://savorymomskitchen.com/cookies-and-cream-cake/