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+ servings
slice of cookies and cream cake on a white plate with a fork

Cookies and Cream Cake Recipe

Course: Cake, Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Assemble Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 10 slices
Calories: 904kcal
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!
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • 3 6-inch Round Cake Pan
  • Stand Mixer
  • Piping Tip Set (optional)

Ingredients

For the Oreo Cake

  • 2⅓ cups all-purpose flour 280 grams, sifted
  • teaspoons baking powder 9 grams
  • ¾ teaspoon kosher salt
  • 1 cup unsalted butter 226 grams, room temperature (2 sticks)
  • cups granulated sugar 350 grams
  • 4 large eggs 200 grams, room temperature
  • 2 tablespoons pure vanilla extract 24 grams
  • 1 cup whole milk 227 grams, room temperature
  • 12 Oreo cookies 136 grams, broken into chunks

For the Oreo Buttercream Frosting

  • 1 cup unsalted butter 226 grams, room temperature (2 sticks)
  • 4 cups powdered sugar 452 grams, sifted
  • 3 tablespoons whole milk 43 grams, room temperature
  • 6 Oreo cookies 67.8 grams; split in two, insides removed, and finely ground
  • Mini Oreo cookies optional, for garnish

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.
    ingredients for cookies and cream cake
  • 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
    adding dry ingredients to wet ingredients in a glass bowl
  • Fold in the crushed Oreos with a spatula.
    12 Oreo cookies
    using a spatula to fold crushed Oreo cookies into cake batter in a glass bowl
  • 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
    plain buttercream frosting in a glass bowl
  • Gently fold in the ground Oreo cookies with a spatula.
    6 Oreo cookies
    adding Oreo cookie crumbs to buttercream in a glass bowl

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. 

Nutrition

Serving: 1slice | Calories: 904kcal | Carbohydrates: 122g | Protein: 8g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 167mg | Sodium: 397mg | Potassium: 166mg | Fiber: 1g | Sugar: 93g | Vitamin A: 1277IU | Calcium: 119mg | Iron: 4mg