Cookies and Cream Cake is a layered chocolate cake with Oreo buttercream and crushed Oreo cookies in between the layers and on top of the cake. Try my Chocolate Cupcakes with Oreo Buttercream for another ‘cookies and cream’ treat.
Cookies and Cream Cake
This cookies and cream cake recipe all starts with my perfect chocolate cake recipe. It is a rich and decadent chocolate cake that is delicious on its own! But, when you layer in the creamy Oreo buttercream with added Oreo cookies, this cake really takes the cake, if you will.
Cookies and Cream Cake Ingredients
There are three main parts to this cookies and cream cake recipe–the chocolate cake, Oreo buttercream, and crushed Oreo cookies.
Room Temperature Ingredients: Using room temperature ingredients will help you get the best results when baking the cake and making the buttercream. Butter is at room temperature at 65°F. Don’t put it in the microwave to soften it; simply cut it up into small pieces and let it sit out if you forgot to take it out of the refrigerator.
Coffee: Yes, there is brewed coffee in the cake recipe (use decaf or regular). The coffee enhances the flavor of the chocolate. The cake does not taste like coffee at all… it simply tastes richer. If you simply must not use coffee, you can substitute hot water.
Oreo Cookies: Don’t forget about the cookies in this recipe. If you want your buttercream to have that signature velvety texture, make sure you finely chop the cookies (I use a food processor). The cookies can be more chopped for the topping.
How to Make the Perfect Chocolate Cake
This is truly a moist and flavorful chocolate cake. Is there anything worse than dry cake? Nope. You will never have that problem with this recipe! Plus, the added coffee does magical things to the chocolate flavor. I used two 8-inch pans for my cake, but you can also use 9-inch pans. If using 9-inch, you will want to decrease the bake time by up to five minutes. And don’t forget to use GOOP to prepare your pans… it is the BEST!
To get started, preheat the oven to 350°F and get out your round cake pans. (Don’t forget about the GOOP–homemade pan release.) In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt. In a separate bowl, combine the buttermilk, oil, eggs, and vanilla.
Mixing on low speed, slowly add the wet ingredients to the dry. Add the coffee and mix until just combined. Use a rubber spatula to scrape the sides and bottom of the bowl. Pour the batter equally into the prepared cake pans and bake for 30-40 minutes, or until an inserted toothpick comes out clean with a few dry crumbs (but no wet batter).
When the cakes are done, let the cakes cool in the pans for about half an hour before turning them out on a cooling rack to cool completely. If you are making adaptations at a higher altitude, be sure to check out my High Altitude Baking Tips.
How to Make Oreo Buttercream
I love buttercream frosting because of how versatile and easy it is to make, and this Oreo buttercream is no exception. It’s a frosting and Oreo cookies colliding in the most delicious and creamy way. To make the frosting for the Cookies and Cream Cake, beat the room temperature butter until light and smooth. Slowly add 2 cups of the confectioners’ sugar, mixing until smooth. Stop to scrape the sides of the bowl, if necessary.
Add the remaining confectioners’ sugar, 2 cups at a time, mixing well after each addition. Then, fold in the Oreo cookie crumbs and mix until smooth. Finally, add the milk, one tablespoon at a time, until you get your desired consistency.
Buttercream can be made in advance, so save yourself some time and make it ahead of time. Store in the refrigerator for 1 week, or in the freezer for 3 months.
How to Make Cookies and Cream Cake
After the chocolate cakes have cooled and the buttercream is made, it’s time to assemble the cookies and cream cake to cut and serve! Place one cake on a serving plate. You can level the cake if you choose, or check out how to bake a level cake.
Spread about a cup of buttercream over the top of the cake, followed by some of the chopped Oreo cookies. Next, add the second layer of cake and frost with the remaining Oreo buttercream and chopped cookies. Slice and serve! Store the cake in the refrigerator for up to three days.
Looking for More Cake Recipes?
- 1¾ cups (210g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (90g) unsweetened cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (240g) buttermilk, room temperature
- ½ cup (112g) vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (237g) freshly brewed hot coffee, I use decaf
- 2 cups (4 sticks or 453g) unsalted butter, room temperature
- 8 cups (1,000g) confectioners’ sugar
- 20 Oreo cookies, finely crushed (approximately ½ cup)
- 6 tablespoons milk
- 10 Oreo cookies, coarsely chopped
- Preheat oven to 350°F and spray two 8-inch round cake pans with nonstick cooking spray, or prepare with GOOP. Set aside.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl and mix until combined.
- In another bowl, combine the buttermilk, oil, eggs, and vanilla.
- With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and mix just to combine. Scrape the bottom and sides of the bowl with a rubber spatula.
- Equally pour the batter into the prepared pans and bake for 30 to 40 minutes, or until a cake tester or toothpick comes out mostly clean (not wet). Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- In the bowl of an electric mixer, beat the butter until light and smooth.
- Slowly add 2 cups of confectioners’ sugar and mix until smooth. Pause to scrape the sides of the bowl if necessary.
- 2 cups at a time, add the remaining confectioners’ sugar, mixing until combined.
- Fold in Oreo crumbs, and mix until smooth.
- Add milk 1 tablespoon at a time, until you get the consistency you desire.
- Level the cakes and place one on a serving plate.
- Spread about 1 cup of buttercream evenly on the top, followed by a few of the coarsely chopped Oreo cookies.
- Add the second layer of cake and top with the remaining buttercream and more chopped Oreo cookies.