Oreo Cake with Cookies and Cream Frosting Recipe: Moist Chocolate Layers with Real Cookie Crunch

When I was a kid, the best part of any birthday was the cookie I could sneak off the plate before the cake came out. Years later, I figured out how to put that cookie inside the cake, and then on top of it too. This Oreo cake with cookies and cream frosting starts with a dark, tender chocolate sponge studded with chunks of Oreo, then gets wrapped in a fluffy, buttery frosting full of fine cookie crumbs.

The first slice shows you what you’re getting. The crumb is soft and a little damp, the frosting is cool and creamy, and every few bites you hit a piece of cookie that’s still faintly crisp. It’s a straightforward bake with no special tools and no fussy techniques, and it looks like a bakery cake when you finish.

Why You’ll Love This

• It uses pantry staples. Flour, cocoa, sugar, buttermilk, and a package of Oreos get you most of the way there.
• The batter comes together in one bowl with a whisk, so there is no creaming and very little cleanup.
• The cake stays moist for days, which makes it ideal for baking ahead of a party.
• The frosting tastes like the cream filling you remember, only softer and richer.
• It slices cleanly and looks impressive with almost no decorating skill.

The Backstory

My father-in-law has said, for as long as I’ve known him, that he doesn’t care for chocolate cake. Too heavy, he says, too sweet, always dry. So when his birthday came around, I braced myself and set this cake in front of him anyway. He took one polite forkful, then went quiet. Then he cut a second slice without asking anyone, and a third an hour later when he thought the kitchen was empty. The next morning, he called to ask if there was any left. There wasn’t. He now requests this cake by name every year and swears it’s the only chocolate cake he’s ever liked.

What Makes It Special

• Unsweetened cocoa powder: It gives the cake a deep, slightly bitter chocolate flavor that keeps the sweetness in check.
• Buttermilk: The tang tenderizes the crumb and reacts with baking soda for a soft, even rise.
• Hot water: Stirred in at the end, it blooms the cocoa and makes the flavor rounder and the batter very fluid, which is why the cake bakes up so moist.
• Chopped Oreos in the batter: They soften as they bake and leave pockets of sweet, cocoa-heavy cookie throughout.
• Unsalted butter and powdered sugar: Together they make the frosting smooth, pale, and spreadable.
• Finely crushed Oreos with filling: They turn the frosting speckled and give it that unmistakable cookies and cream taste.
• Heavy cream: A few spoonfuls loosen the frosting and make it fluffy rather than stiff.

Making It Happen

Start by heating your oven to 350°F (175°C) and greasing two 9-inch round pans. Line the bottoms with parchment so the layers slide out without a fight. In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt until no streaks of cocoa remain. Add the eggs, buttermilk, oil, and vanilla, and whisk until the batter looks thick and glossy. Pour in the hot water and stir gently. The batter will turn thin, almost like chocolate milk. That’s exactly right. Fold in the chopped Oreos, divide the batter between the pans, and bake for 30 to 35 minutes, until a toothpick comes out with a few moist crumbs clinging to it. Let the layers cool in the pans for 15 minutes, then turn them out onto a rack and let them cool completely. A warm cake will melt the frosting into a puddle.

For the frosting, beat the softened butter for about three minutes, until pale and creamy. Add the powdered sugar a little at a time, then the cream, vanilla, and salt, and beat until light and fluffy. Fold in the crushed Oreos last. Place one layer on your serving plate, spread a thick layer of frosting across the top, and set the second layer over it. Cover the top and sides with the remaining frosting, then press whole or halved Oreos around the top edge and finish with a scattering of crumbs. Chill the cake for 20 minutes before slicing so the frosting sets and the knife glides through.

You Must Know

• Measure the flour by spooning it into your cup and leveling it off, or better, weigh it. Packed flour makes a dense cake.
• Let the butter soften properly but not turn greasy. It should dent under your finger without feeling oily.
• Chop the Oreos for the batter into rough, pea-sized pieces. Fine crumbs dissolve into the batter, and huge chunks sink to the bottom.
• Cool the layers completely before frosting. This one step saves more cakes than any other.
• Don’t overmix once the hot water goes in. Stir just until combined to keep the crumb tender.

Serving Ideas & Pairings

Serve slices at cool room temperature so the frosting stays creamy but not stiff. Cold whole milk is the classic pairing, and it works. A strong cup of black coffee or espresso balances the sweetness well. For something more dessert-like, add a scoop of vanilla bean ice cream or a spoonful of lightly sweetened whipped cream. A handful of fresh raspberries on the side adds a sharp, fruity contrast to all that chocolate.

Make It Different

• Mocha version: Swap the hot water for hot brewed coffee. You won’t taste coffee, but the chocolate will taste deeper.
• Mint Oreos: Use mint-filled cookies in both the batter and frosting for a cool, fresh finish.
• Dairy-free: Replace the buttermilk with plant milk mixed with a tablespoon of lemon juice, use vegan butter, and swap the cream for oat milk. Standard Oreos are accidentally dairy-free in most regions, but check your label.
• Gluten-free: Use a one-to-one gluten-free flour blend and gluten-free sandwich cookies.
• Sheet cake: Bake the batter in a 9×13-inch pan for 35 to 40 minutes and frost the top only.
• Cupcakes: Fill liners about two-thirds full and bake for 18 to 20 minutes.

Storage & Reheating

Store the frosted cake in a covered container at room temperature for up to two days, or in the refrigerator for up to five. Cold cake tastes firmer and the frosting turns dense, so let slices sit on the counter for 30 minutes before serving. If you want a warm slice, microwave a single piece for 8 to 10 seconds, no longer, or the frosting will slide off. For longer storage, freeze unfrosted layers wrapped tightly in plastic and foil for up to three months and thaw them overnight in the refrigerator. You can also freeze individual frosted slices for up to a month.

Success Tips

Sift the cocoa powder if it’s lumpy, since cocoa clumps hide easily and won’t dissolve later. Use room temperature eggs and buttermilk so the batter mixes evenly. Tap the filled pans on the counter once or twice to release large air bubbles. If your layers dome, trim them flat with a serrated knife and snack on the scraps. For the cleanest frosting, apply a thin crumb coat first, chill for 15 minutes, then add the final layer. And crush the frosting Oreos in a zip-top bag with a rolling pin, or pulse them in a food processor, until they look like coarse sand. Larger bits make the frosting hard to spread.

Frequently Asked Questions (FAQ)

Can I use Double Stuf Oreos?
Yes. They add a little more sweetness and creaminess, so you may want to cut the powdered sugar in the frosting by a quarter cup.

Why did my cake sink in the middle?
Usually the oven door was opened too early or the cake was underbaked. Wait until at least the 28-minute mark before checking, and make sure your baking powder and soda are fresh.

Can I make this cake a day ahead?
Absolutely. Bake and frost it the day before, then keep it covered in the refrigerator. Take it out about 30 minutes before serving. Many people find it tastes even better on day two.

Do I need to remove the Oreo filling?
No. Use the whole cookie, filling and all, in both the batter and the frosting. The filling melts into the cake and gives the frosting its signature flavor.

What if I don’t have buttermilk?
Stir one tablespoon of white vinegar or lemon juice into a cup of whole milk, and let it sit for five minutes. It works nearly as well.

Recipe Card Info

Prep time: 30 minutes
Cook time: 35 minutes
Total time: 2 hours (includes cooling and assembly)
Servings: 12
Category: Dessert
Difficulty: Easy
Cuisine: American
Yield: One 9-inch, two-layer cake
Equipment: Two 9-inch round cake pans, parchment paper, large mixing bowl, whisk, electric mixer, rubber spatula, wire cooling rack, offset spatula, zip-top bag and rolling pin

Ingredients

For the cake

• 1 3/4 cups (220 g) all-purpose flour
• 3/4 cup (65 g) unsweetened cocoa powder
• 2 cups (400 g) granulated sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon fine salt
• 2 large eggs, room temperature
• 1 cup (240 ml) buttermilk, room temperature
• 1/2 cup (120 ml) vegetable oil
• 2 teaspoons vanilla extract
• 1 cup (240 ml) hot water
• 10 Oreo cookies, roughly chopped

For the cookies and cream frosting

• 1 cup (227 g) unsalted butter, softened
• 3 1/2 cups (420 g) powdered sugar
• 3 tablespoons heavy cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon fine salt
• 15 Oreo cookies, finely crushed (with filling)

For decorating

• 8 to 10 whole Oreo cookies
• 2 tablespoons Oreo crumbs

Directions

1. Heat the oven to 350°F (175°C). Grease two 9-inch round pans and line the bottoms with parchment paper.
2. In a large bowl, whisk the flour, cocoa, sugar, baking powder, baking soda, and salt until evenly combined.
3. Add the eggs, buttermilk, oil, and vanilla. Whisk until the batter is thick and smooth.
4. Pour in the hot water and stir gently until just combined. The batter will be thin.
5. Fold in the 10 chopped Oreos.
6. Divide the batter evenly between the pans. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
7. Cool the layers in the pans for 15 minutes, then turn them out onto a wire rack and cool completely, about 1 hour.
8. Make the frosting: beat the butter on medium speed for 3 minutes until pale and creamy.
9. Add the powdered sugar gradually, beating on low and then on medium. Add the cream, vanilla, and salt, and beat for 2 minutes until fluffy.
10. Fold in the 15 finely crushed Oreos.
11. Place one cake layer on a serving plate and spread with about one-third of the frosting. Top with the second layer.
12. Frost the top and sides with the remaining frosting. Press whole Oreos around the top edge and sprinkle with crumbs.
13. Chill for 20 minutes before slicing.

Notes

• Let the cake layers cool completely before frosting to prevent melting.
• If the frosting feels too stiff, add cream one teaspoon at a time. If too soft, chill it for 10 minutes.
• Leftover cake keeps for 2 days at room temperature or 5 days in the refrigerator.
• Unfrosted layers freeze well for up to 3 months.

Nutrition

Per slice (1 of 12, approximate values):

• Calories: 560
• Total fat: 27 g
• Saturated fat: 12 g
• Carbohydrates: 76 g
• Sugar: 58 g
• Fiber: 3 g
• Protein: 6 g
• Sodium: 420 mg

Nutrition values are estimates and vary with the brands and measurements you use.

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