Cookies and Cream Oreo Cake

A delightful dessert that layers moist cake, creamy filling, and crunchy Oreo bits into a show‑stopping treat. I created this recipe to combine the classic flavor of cookies and cream in a fun, party‑ready cake that’s easier to make than you’d think.

Why You’ll Love This Recipe

I adore this cake because it captures the nostalgic crunch of Oreos paired with a rich, creamy frosting and light cake in every bite. It looks impressive on the table, but the ingredients and steps are straightforward. Plus, it’s a hit with both kids and adults—totally irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Baking powder

• Salt

• Milk

• Vegetable oil (or melted butter)

• Egg whites

• Vanilla extract

• Oreos (crushed, divided)

• Cream cheese (softened)

• Unsalted butter (softened)

• Powdered sugar

• Heavy cream (or milk for consistency control)

Directions

1. Preheat oven to 350 °F (175 °C). Grease and line two 8‑inch round cake pans.

2. In a bowl, whisk together flour, sugar, baking powder, and salt.

3. In a separate bowl, combine milk, oil, egg whites, and vanilla until smooth.

4. Add wet ingredients to dry, stirring until just combined. Gently fold in half of the crushed Oreos.

5. Divide batter evenly between pans and bake for 22–25 minutes, until a toothpick comes out clean.

6. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

7. For the frosting, beat cream cheese and butter until smooth and fluffy.

8. Gradually add powdered sugar, then beat in heavy cream until light and creamy.

9. Fold in remaining crushed Oreos until well distributed.

10. Place one cake layer on a serving plate and spread a layer of frosting. Top with the second cake layer and apply frosting all around.

11. Decorate the top and edges with extra Oreo crumbs or halved Oreos.

12. Chill the cake for at least 30 minutes before slicing—it helps set the frosting.

Servings and timing

This cake yields 12–14 slices.
Preparation time: 20 minutes
Baking time: 25 minutes
Cooling and decorating: 1 hour
Total time: 1 hour 45 minutes (including chilling)

Variations

• Chocolate cake base: I swap half the flour for cocoa powder and add an extra tablespoon of sugar.

• Whipped cream frosting: I use stabilized whipped cream instead of cream-cheese frosting for a lighter topping.

• Mini layer cakes: I bake in three 6‑inch pans for smaller, tiered cakes.

• Oreo buttercream swirl: I scoop out some frosting into a piping bag and swirl it atop for a decorative finish.

Storage/Reheating

I store this cake covered in the fridge for up to 4 days. I let individual slices sit at room temperature for about 15 minutes before serving to soften the frosting. I don’t freeze it, as the cream cheese frosting can separate when thawed.

FAQs

How can I make the frosting fluffier?

I include a little extra heavy cream and beat it longer until stiff peaks form. Cold ingredients help stabilize the texture.

Can I use a one‑pan cake instead of layers?

Yes—I bake the batter in a 9×13″ pan for about 30–35 minutes. I spread frosting on top and skip stacking.

What if I don’t have cream cheese?

I’d use all‑butter frosting or a stabilized whipped cream version, though the flavor will shift slightly.

Can I add a simple syrup to the cake layers?

Absolutely—I brush a vanilla‑sugar syrup over the layers for extra moisture and subtle sweetness.

Can I make this gluten‑free?

Yes—I’d substitute gluten‑free all‑purpose flour with xanthan gum included. Texture may vary but still delicious.

Conclusion

I love how the Cookies and Cream Oreo Cake brings together rich, creamy frosting, soft cake, and crunchy Oreo goodness in every slice. Whether it’s a birthday, celebration, or weekend treat, it’s a showpiece that’s surprisingly easy to bake and impossible to resist. I hope it becomes your go‑to indulgence.

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