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Cookies and Cream Cake Recipe
5 from 2 votes

Cookies and Cream Cake Recipe

Made completely from scratch, Cookies and Cream cake features undeniably delicious cake layers and a creamy Oreo buttercream frosting. This 6-inch cake is moist, decadent, and kid-approved!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings: 10 slices
Calories: 904 kcal
Course: Dessert, Cake
Cuisine: American

Ingredients

For the Oreo Cake
  • 2⅓ cups all-purpose flour sifted
  • 2¼ teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 1 cup butter room temperature (2 sticks, unsalted
  • 1¾ cups granulated sugar
  • 4 egg room temperature, large
  • 2 tablespoons vanilla extract pure
  • 1 cup milk room temperature, whole
  • 12 Oreo cookies broken into chunks
For the Oreo Buttercream Frosting
  • 1 cup butter room temperature (2 sticks, unsalted
  • 4 cups powdered sugar sifted
  • 3 tablespoons milk room temperature, whole
  • 6 Oreo cookies split in two, insides removed, and finely ground
  • Oreo cookie optional, for garnish, mini

Instructions

For the Oreo Cake
    Cup of Yum
  1. Preheat oven to 350°F and line 3 6-inch cake pans with parchment paper. Spray the lined pans with nonstick spray. Set aside.
  2. In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
  3. Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat for 1 minute on medium speed. Add the sugar and beat on medium speed until light and fluffy, about 3 minutes.
  4. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix until combined. Use a spatula to scrape the sides of the bowl as needed. The batter should be fluffy, not curdled, once the eggs are incorporated.
  5. With the mixer on low speed, alternate adding the dry ingredients and milk in batches to evenly incorporate: add ⅓ of the dry, half of the milk, ⅓ of the dry, last half of the milk, and last ⅓ of the dry. Scrape down the sides of the bowl to ensure that all of the ingredients are well mixed.
  6. Fold in the crushed Oreos with a spatula.
  7. Evenly divide the batter into prepared pans.
  8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove the cakes from the oven. Let the cakes cool in the pans for 10 minutes before removing from the pans and completely cooling on a cooling rack.
For the Oreo Buttercream Frosting
  1. While the cake layers cool, make the frosting. Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat for 1-2 minutes on medium speed.
  2. Add half of the powdered sugar and mix on low speed until combined.
  3. Add the milk and remaining powdered sugar. Mix on low speed until combined. Once combined, beat the frosting on medium speed for 7-10 minutes, scraping the sides of the bowl as needed.
  4. Gently fold in the ground Oreo cookies with a spatula.
To Assemble
  1. Once the cake layers are completely cool, begin assembling the layer cake. If the cakes are domed shaped, use a serrated knife to trim the tops.
  2. Spread a dollop of buttercream on the cake board/plate. Place the first cake layer on the plate, bottom facing up. The buttercream on the plate helps to keep the cake steady and prevents it from moving around during assembly.
  3. Use an icing spatula to spread an even layer of buttercream onto the first cake layer. Place the second cake layer on top, bottom facing up. Repeat this process for the third cake layer.
  4. Add a crumb coat to the cake by spreading a thin layer of buttercream around the sides and top of the cake. Place the cake in the freezer for 10-20 minutes.
  5. Once the crumb coat has hardened, frost the cake with the remaining buttercream, smoothing the top and sides of the cake with an icing spatula or bench scraper.
  6. Transfer any remaining buttercream into a piping bag with a small star tip. Pipe rosettes on top of the cake and place mini Oreo cookies onto each piped rosette.

Notes

  • Sift the all-purpose flour after measuring 2⅓ cups.
  • For a thicker frosting, add more powdered sugar. For a thinner frosting, add more milk.
  • If the baked cake layers are domed, use a serrated bread knife to trim off the tops. These flat cake layers will be easier to stack and result in a level cake!
  • For even more Oreo goodness, add crushed Oreo cookies to the top of the frosted cake.
  • This cake tastes best on day 2, after the flavors have time to mingle, so it's a great recipe to make ahead of time. Cover it tightly with plastic wrap so the cake doesn't dry out.
  • Nutritional information does not include optional ingredients.
  • Storage: Store cookies and cream cake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. 

Nutrition Information

Serving 1slice Calories 904kcal (45%) Carbohydrates 122g (41%) Protein 8g (16%) Fat 44g (68%) Saturated Fat 26g (130%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 12g (60%) Trans Fat 2g (100%) Cholesterol 167mg (56%) Sodium 397mg (17%) Potassium 166mg (4%) Fiber 1g (4%) Sugar 93g (186%) Vitamin A 1277IU (26%) Calcium 119mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 10 slices

Amount Per Serving

Calories 904

% Daily Value*

Serving 1slice
Calories 904kcal 45%
Carbohydrates 122g 41%
Protein 8g 16%
Fat 44g 68%
Saturated Fat 26g 130%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 12g 60%
Trans Fat 2g 100%
Cholesterol 167mg 56%
Sodium 397mg 17%
Potassium 166mg 4%
Fiber 1g 4%
Sugar 93g 186%
Vitamin A 1277IU 26%
Calcium 119mg 12%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.