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!
Cookies and Cream Layer Cake
When you need a dessert to truly wow a crowd, make this stunning cookies and cream layer cake! Made completely from scratch with Oreos in the buttercream and cake batter, this is for the ultimate cookies and cream lover.
Each slice tastes like an Oreo cookie in cake form, with a thick layer of Oreo frosting sandwiched between each moist cake layer. It’s simple enough for a mid-week sweet treat yet fancy enough for celebrations of any kind!
Why You’ll Love this Oreo Cake Recipe:
- HOMEMADE: This stunning 3-layer cake is made completely from scratch. Homemade just tastes better!
- FLAVORFUL: Each bite combines everything we love about classic Oreo cookies with a moist vanilla cake. A 2-in-1 dessert that everyone will love!
- ALWAYS A HIT: There’s something so unique and impressive about a layered cake. This cookies and cream cake always impresses a crowd.
Trademark Note: In the spirit of transparency, I want to note that some of these ingredients are trademarked products. Oreo is a proprietary brand that I want to acknowledge and give credit to.
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How to Make Cookies and Cream Cake
Be sure to see the recipe card below for full ingredients & instructions!
- Whisk the dry ingredients together.
- Cream the wet ingredients together.
- Combine the wet and dry ingredients together. Fold in the crushed Oreos.
- Divide the batter into 3 6-inch cake pans and bake.
- Make the Oreo buttercream frosting.
- Frost and assemble the completely cooled layers.
- Decorate with piped rosettes and mini Oreo cookies.
For classic cookies and cream flavor, use regular Oreo cookies in the cake batter and buttercream. Feel free to use your favorite flavor of Oreo cookies to mix things up!
A dry cake can be caused by 2 things. You may have measured the ingredients incorrectly, or you might have overmixed the batter. It’s important to scoop and level your ingredients if you’re not using a scale, and it’s important to have a light hand when mixing the batter.
If your buttercream looks curdled, it is likely too cold. Place the buttercream in a heat-proof bowl set over a pot of simmering water until the edges begin to melt, then whip again until it comes together.
Store any leftover cake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
This towering beauty combines everything we love about Oreo cookies with light vanilla cake. Each bite is perfection!
Made with simple ingredients, you’ll be surprised at how easily this layer cake comes together!
Recipe Tips and 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.
Can I use 9-inch pans instead?
Instead of baking this cake in 3 6-inch cake pans, evenly divide the batter between 2 9-inch cake pans. The bake time will vary, so keep an eye on the cakes while they bake. The cakes are done baking when a toothpick inserted into the center comes out clean.
What piping tip should I use for the rosettes?
Use a small start piping tip like a Wilton #109 or Wilton #190 to pipe rosettes onto the top of the cake.
Incredibly decadent and flavorful, serve this Oreo cake for any occasion. This impressive homemade cookies and cream cake is truly a showstopper!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Cookies and Cream Cake Recipe
Ingredients
For the Oreo Cake
- 2⅓ cups all-purpose flour sifted
- 2¼ teaspoons baking powder
- ¾ teaspoon kosher salt
- 1 cup unsalted butter room temperature (2 sticks)
- 1¾ cups granulated sugar
- 4 large eggs room temperature
- 2 tablespoons pure vanilla extract
- 1 cup whole milk room temperature
- 12 Oreo cookies broken into chunks
For the Oreo Buttercream Frosting
- 1 cup unsalted butter room temperature (2 sticks)
- 4 cups powdered sugar sifted
- 3 tablespoons whole milk room temperature
- 6 Oreo cookies split in two, insides removed, and finely ground
- Mini Oreo cookies optional, for garnish
Equipment
- Kitchen Scale (optional)
- 3 6-inch Round Cake Pan
- Stand Mixer
- Piping Tip Set (optional)
Instructions
For the Oreo Cake
- Preheat oven to 350°F and line 3 6-inch cake pans with parchment paper. Spray the lined pans with nonstick spray. Set aside.
- In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.2⅓ cups all-purpose flour, 2¼ teaspoons baking powder, ¾ teaspoon kosher salt
- 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.1 cup unsalted butter, 1¾ cups granulated sugar
- 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.4 large eggs, 2 tablespoons pure vanilla extract
- 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.1 cup whole milk
- Fold in the crushed Oreos with a spatula.12 Oreo cookies
- Evenly divide the batter into prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- 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
- 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.1 cup unsalted butter
- Add half of the powdered sugar and mix on low speed until combined.4 cups powdered sugar
- 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.3 tablespoons whole milk
- Gently fold in the ground Oreo cookies with a spatula.6 Oreo cookies
To Assemble
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.Mini Oreo cookies
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.
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