Indulge in the ultimate Cookies Cream Cake Oreo experience with this incredibly easy yet decadent recipe. This guide will walk you through creating a show-stopping dessert that’s perfect for any occasion, offering a delightful fusion of classic cookie flavors and creamy cake.
Key Ingredients for Cookies Cream Cake Oreo
For the Cake Layers:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature (or 1 cup milk + 1 tablespoon lemon juice or white vinegar, let stand for 5 minutes)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot coffee (or hot water)
- 1 cup finely crushed Oreo cookies (about 10-12 regular Oreos)
For the Cookies and Cream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar, sifted
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup coarsely chopped Oreo cookies (about 10-12 regular Oreos)
- Optional: 1/4 cup Oreo cookie crumbs for decoration
For Assembly:
- About 10-12 whole Oreo cookies (for decoration)
- Optional: Cookie crumbs, mini Oreos, or whipped cream for extra garnish
How to Make Cookies Cream Cake Oreo
Prepare to be amazed by how simple it is to create this delightful Cookies Cream Cake Oreo. In under 90 minutes, you’ll craft a moist, chocolatey cake studded with crushed Oreos, all enveloped in a rich, dreamy cookies and cream frosting. The combination of textures and flavors is pure bliss, making this a truly satisfying treat for any dessert lover.
Step-by-Step Instructions
For the Cake Layers:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps.
- Add Wet Ingredients (Except Hot Coffee): Add the eggs one at a time, beating well after each addition. Stir in the buttermilk, vegetable oil, and vanilla extract until just combined.
- Incorporate Hot Coffee and Oreos: Gradually add the hot coffee (or hot water) to the batter, mixing on low speed until smooth and a thin consistency. This is normal for this type of chocolate cake. Fold in the finely crushed Oreo cookies.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If using parchment paper, you can bake for a minute or two longer.
- Cool the Cakes: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting.
For the Cookies and Cream Frosting:
- Cream the Butter: In a large mixing bowl with an electric mixer (or a stand mixer fitted with the paddle attachment), beat the softened unsalted butter until light and fluffy.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, about 1 cup at a time, mixing on low speed until incorporated. Scrape down the sides of the bowl as needed.
- Add Cream and Vanilla: Add the heavy cream, vanilla extract, and salt. Increase the speed to medium-high and beat until the frosting is smooth and creamy, resembling buttercream.
- Fold in Oreos: Gently fold in the coarsely chopped Oreo cookies until evenly distributed throughout the frosting.
For Assembly:
- Level the Cakes (Optional): If your cake layers have domed tops, you can gently slice them off with a serrated knife to create flat surfaces for easier stacking.
- Frost the First Layer: Place one cooled cake layer on your serving plate or cake stand. Spread a generous layer of the Cookies and Cream Frosting over the top.
- Add the Second Layer: Carefully place the second cake layer on top of the frosting.
- Crumb Coat (Optional but Recommended): Apply a thin, uniform layer of frosting all over the cake to seal in any loose crumbs. Chill the cake in the refrigerator for about 15-20 minutes to firm up this layer.
- Apply the Final Frosting: Once the crumb coat is firm, apply the remaining frosting liberally to the top and sides of the cake, creating swirls or using an offset spatula to smooth it out.
- Decorate: Arrange whole Oreo cookies around the top of the cake. Sprinkle with additional cookie crumbs or mini Oreos for an extra touch.
Why You’ll Love This Cookies Cream Cake Oreo
Prepare to fall head over heels for this Cookies Cream Cake Oreo that’s a true showstopper in both appearance and taste. Its main feature is the incredible combination of moist, rich chocolate cake studded with chunks of Oreo cookies, all generously coated in a luscious, dreamy Cookies and Cream frosting that is simply divine. Making this at home not only saves you money compared to purchasing a specialty cake but also allows you to tailor it precisely to your cookie-and-cake-loving heart’s desire!
This dessert is a delightful marriage of textures and flavors, offering a more intense Oreo experience than your average cookies and cream cake, with the satisfying crunch of cookie pieces peeking through every bite. If you’re a fan of classic Oreos or a well-made white cake, this creation takes those beloved elements and elevates them to a whole new level of deliciousness. Don’t wait – gather your ingredients and treat yourself to this incredible homemade Cookies Cream Cake Oreo; you won’t regret it!
Storing and Reheating Tips
- Refrigeration: Store any leftover Cookies Cream Cake Oreo in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
- Freezing: For longer storage, you can freeze the cake. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container or a heavy-duty freezer bag. Frozen cake will keep its best quality for up to 2-3 months.
- Reheating: If desired, you can gently reheat individual slices. Microwave them on a low power setting for 10-20 seconds until just warmed through. Be careful not to overheat, as this can make the frosting melt. Alternatively, let chilled cake come to room temperature for about 30 minutes before serving for the best texture.
Final Thoughts
Creating this Cookies Cream Cake Oreo is a rewarding way to bring a smile to any occasion with its irresistible combination of flavors and textures. Encourage yourself and others to dive into this delightful dessert and experience the magic of homemade goodness. You’ll be so glad you did!
Read more also:
- Sugar Cookie Cheesecake
- Best German Chocolate Cake
- Hot Cocoa Poke Cake
- Tasty Tiramisu Yule Log Cake
- Boozy Eggnog Bundt Cake
- Our Pinterest
Cookies Cream Cake Oreo
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps.2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon baking powder, ¾ teaspoon salt
- Add the eggs one at a time, beating well after each addition. Stir in the buttermilk, vegetable oil, and vanilla extract until just combined.2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 1 teaspoon vanilla extract
- Gradually add the hot coffee (or hot water) to the batter, mixing on low speed until smooth and a thin consistency. This is normal for this type of chocolate cake. Fold in the finely crushed Oreo cookies.1 cup hot coffee, 1 cup finely crushed Oreo cookies
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If using parchment paper, you can bake for a minute or two longer.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting.
- In a large mixing bowl with an electric mixer (or a stand mixer fitted with the paddle attachment), beat the softened unsalted butter until light and fluffy.1 cup (2 sticks) unsalted butter
- Gradually add the sifted powdered sugar, about 1 cup at a time, mixing on low speed until incorporated. Scrape down the sides of the bowl as needed.3 cups powdered sugar
- Add the heavy cream, vanilla extract, and salt. Increase the speed to medium-high and beat until the frosting is smooth and creamy, resembling buttercream.½ cup heavy cream, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Gently fold in the coarsely chopped Oreo cookies until evenly distributed throughout the frosting.1 cup coarsely chopped Oreo cookies
- If your cake layers have domed tops, you can gently slice them off with a serrated knife to create flat surfaces for easier stacking.
- Place one cooled cake layer on your serving plate or cake stand. Spread a generous layer of the Cookies and Cream Frosting over the top.
- Carefully place the second cake layer on top of the frosting.
- Apply a thin, uniform layer of frosting all over the cake to seal in any loose crumbs. Chill the cake in the refrigerator for about 15-20 minutes to firm up this layer.
- Once the crumb coat is firm, apply the remaining frosting liberally to the top and sides of the cake, creating swirls or using an offset spatula to smooth it out.
- Arrange whole Oreo cookies around the top of the cake. Sprinkle with additional cookie crumbs or mini Oreos for an extra touch.¼ cup Oreo cookie crumbs, 10-12 whole Oreo cookies, Cookie crumbs, mini Oreos, whipped cream