Oreo Cookies & Cream Cake Recipe

Ok, Oreo cookie lovers. This one’s for you! After creating this Cookies & Cream Ice Cream Cake last summer, I’ve been dying to make an all-cake version. So I finally bought a pack of Oreos and took to the kitchen for some experimenting and I am oh so happy with the results. Behold:

Chocolate Oreo cake recipe

This Oreo Cookies & Cream cake all begins with my favorite One Bowl Chocolate Cake recipe. Just like the name implies, it’s the easiest cake in the world to make. All the ingredients are mixed into one bowl, and the results are magic: moist, decadent chocolate cake that’s packed with flavor and as easy as whipping up a batch of cake mix! It’s the perfect base flavor for this Oreo cake masterpiece.

chocolate cake with Oreo buttercream

Now let’s talk about the Oreo buttercream, because it’s what takes this cake beyond! You’ll want to use a food processor to blend up some Oreo cookies (filling removed), but if you don’t have one on hand, you can always place the cookies in a ziplock bag and smash them up with a rolling pin. The second option is a little more time consuming because you want the Oreo bits to be as small as can be, but it’s a way. After blending the Oreos into as fine of a crumb as you can, you simply add them to the buttercream recipe as a final step. Just look how pretty those little flecks of Oreo are:

Oreo buttercream recipe
Oreo cookies and cream cake recipe

After filling and frosting the chocolate cake with Oreo buttercream, I chose to add a chocolate ganache drip for some design intrigue, then added some pretty piping, Mini Oreos, and a few SprinklePop sprinkles (the Wedding White mix) on top to tie it all together. However you choose to decorate, I can be sure of one thing: you’re going to want to eat a piece immediately. Unless, of course, you’ve been snacking on cake scraps and buttercream like I always do!

Cookies and Cream Cake Recipe

Update 2020: I’ve changed the measurements in the recipe below to make exactly enough batter for three 6-inch cake pans or two 9-inch cake pans. I always do triple 6-inch layers when making cakes (I like ‘em tall!), and since I get so many questions on how to convert the original recipe into three 6-inch layers I thought I’d just do the math for you. So same great recipe, with the most requested amount of batter! 

5 from 5 votes
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Oreo Cookies & Cream Cake Recipe

Layers of decadent chocolate cake, filled and frosted with Oreo buttercream. Perfect for any cookies & cream lover!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

Chocolate Cake

  • 2 Cups (265g) all purpose flour
  • 1 2/3 Cups (340g) white granulated sugar
  • 2/3 Cup (60g) unsweetened natural cocoa powder (not Dutch process)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 Cup (120ml) vegetable oil
  • 2 eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 1 Cup (240ml) full-fat buttermilk*, room temperature DIY recipe in the notes
  • 1 Cup (240ml) hot water

Oreo Buttercream

  • 2 Cups (452g) unsalted butter, room temperature
  • 6 Cups (720g) powdered sugar
  • 4 tsp vanilla extract
  • 4 Tbsp whole milk, room temperature
  • 1/4 tsp kosher salt
  • 18 Oreo cookies, filling removed

Instructions

Make The Cake

  1. Preheat the oven to 350ºF and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle. 

  2. Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin. 

  3. Pour into prepared cake pans no more than 2/3 full and bake for 40-45 minutes, until a wooden toothpick inserted comes out clean. Cool completely.

Make The Oreo Buttercream

  1. After removing the filling from the Oreo cookies, use a food processor to blend them into a fine crumb. Set aside.

  2. In the bowl of a stand mixer, cream the butter on med-high until light and fluffy (about 5 minutes), scraping down bowl and paddle a few times in between.

  3. Add powdered sugar a few cups at a time, scraping down bowl and paddle between intervals. Mix on medium until fully incorporated. 

  4. Turn mixer to low and add vanilla, milk, and salt. Mix on medium for one minute. Scrape down bowl and paddle and add the Oreo cookie crumbs. Mix for another minute on medium until incorporated.

Assembly

  1. Fill and frost the Chocolate Cake layers with Oreo buttercream. If you want to recreate the same look as pictured, chill the frosted cake for 20 minutes before adding a chocolate ganache drip. I used Wilton tips 1M and 4B to pipe rosettes and open stars as a border around the top edge, then added Mini Oreos and these sprinkles

Recipe Notes

DIY Buttermilk recipe: add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe. 

Make ahead tips: the Chocolate Cake can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature. 

The Oreo Buttercream can be made ahead and stored at room temperature in an airtight container for up to one day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip with your stand mixer to bring it back to frosting consistency. 

Did you make this recipe? I want to know how it went! Let me know in the comments below or tag me on Instagram so I can see what you’re caking. I love to see your creations!

26 Comments

  1. Trish Kasuga

    Hi! I’m wondering if this recipe ends up with a lot of extra batter? I made it and it seemed like it was way too much for my three six inch cakes…I filled it 2/3 full trusting it wouldn’t be too crazy, but it spilled out everywhere when cooked. And I also still had batter leftover that I didn’t use! Trying to figure out what I did wrong. Thank you!!

    • Hi, Trish! This recipe does make a little extra batter (it’s really hard to make a recipe exact for one specific size pan). I always fill the cake tins 2/3 full and haven’t had a problem with them spilling over. Maybe next time just add batter until they’re 1/2 full to prevent spillage. So sorry about that!

  2. Hi! I agree with the other commenter, this recipe seems to make waaaay too much batter for any size of cake. I only filled 2/3 full so it baked fine, but I had my first stand-mixer blowout trying to very carefully mix this batter. It turned out super tasty, but I kinda can’t believe you make it in a mixer with no issues! I make 8-inch cakes usually, and even those don’t have this much batter. I’m going to try making 2/3 of the recipe next time 🙂

    • Hi Zoey! Thanks for the feedback! I’ll look into decreasing the ingredient amounts to ensure that there’s a more exact amount of batter in this recipe.

  3. Hi, has the above recipe now been changed? I see someone mentions six inch cakes, but the recipes states 8 inch cake pans.

    Thanks, Anna

    • Hi Anna! Thanks for catching that. I originally wrote it for three 6-inch cake layers, but it actually made a lot of batter (enough for three 8 inch layers), which is why the recipe states 8-inch. It’s the same cake recipe as my chocolate cake recipe though, which I recently converted to make just enough batter for three 6 inch cake pans, so I’ve gone ahead and updated it here as well. Thanks for catching that!

  4. Chesca Rogers

    5 stars
    Hello, I made this recipe last week for an 18th birthday cake and it went down a storm. Sorry to be a pest but please can I have the original quantities for the 3 8inch tin recipe. It made the most delicious moist cake and I’m a 8 inch pan kinda girl thank you

    • So happy you love this recipe, Chesca! To make enough batter for three 8″ cake pans, make 1.5x the recipe (multiply each ingredient by 1.5).

  5. Your frosting looks so smooth! Mine came out pretty thick and isn’t smoothing very well. I did have to use heavy cream vs whole milk but typically those are interchangeable. Any thoughts?! ThAnks so much!

    • Hi Kayla! You can definitely interchange heavy whipping cream and whole milk (I do all the time!), and if your frosting is too thick, just add a little more milk/heavy whipping cream to thin it out to your liking. An extra Tbsp or two should do the trick!

  6. Christina Gonzalves

    5 stars
    Hi!! I made this cake before and I LOVED it!! Just wondering, would it be ok if instead of 3x 6inch cake pans I used 2x 8inch pans? Would the cake still be high enough to decorate then? Thank you!!!

    • Hi Christina! Yes, you can definitely use 2 8-inch pans instead of 3 6-inch pans. I’ll add that to the recipe instructions for future reference. So happy you loved the recipe!!

  7. Hi!! I’ll be making this tomorrow for a birthday. Can I use hot coffee instead of water?

    • Hi Michele! You can certainly use hot coffee instead of hot water – it makes the flavor of the chocolate even more rich! Enjoy!

      • Michele

        It was outstanding!!! Making it for another birthday today! I wanted to do 3-8inch layers. I was going to do 1.5 recipe. That should work, right?

        • Yay, Michele! So happy you love this recipe! And yes, for three 8-inch layers just multiply all the ingredients by 1.5 and you’ll have the perfect amount.

  8. 5 stars
    Hi, I made this cake for Mother’s Day, it turned out pretty good for the first time. With a little more practice it will perfect like your cakes Thank you for such good teaching! You really explain everything that goes in to making these cakes. Keep up the good work!!! This is great therapy, I really enjoy it

    • Thank you! So happy that this recipe was a hit and you’re finding some therapy in baking. That’s one of the reasons I love it so much!

    • Hi Winces! I’ve never tried it before, so I can’t say how it will affect the texture or taste of the cake (brown sugar is made with molasses), but I’ve heard it works.

  9. 5 stars
    This recipe is AMAZING!!! So moist and delicious, went down a treat. Thanks for sharing it Xx

  10. Hello,

    Can this recipe be used for two or three tier wedding cakes? Will it hold up nicely?

  11. Jordanne

    5 stars
    Your recipes make the most amazing cakes! We used the hot coffee instead of water and added 1.5 TB espresso powder to both the cake and icing. The coffee flavor balances the sweetness so nicely.
    Also filled our 6” pans a bit less than usual (decorations always get squished in our cake dome!) and managed to squeeze 12 cupcakes out of the batter. Baked them for 17 minutes and they turned out perfect.

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