This crunchy and flavorful homemade Cookies & Cream Cake is a layered buttercream frosting cake with crushed Oreo cookies in between the layers.
Say hello to my new favorite go-to dessert to make when I have to whip up something quick. It’s simple yet impressive buttery three-layer cake packed with Oreo cookie flavor in the best way possible. If you are a cookies and cream/chocolate sandwich cookie fan, or have one in your life, you will absolutely LOVE this cake!
INGREDIENTS
Cake
- 3 cups all-purpose flour, leveled and sifted
- 1 ½ cups granulated sugar
- 3 tsp baking powder
- ½ tsp table salt
- 2 large eggs
- 3 egg whites
- 1 ½ cups whole milk, room temp
- ½ cup unsalted butter, melted
- ½ cup vegetable oil
- 2 tsp pure vanilla extract
- 5 Oreos, frosting removed, finely crushed
- 5 Oreos, chopped
Vanilla milk soak (for cake layers)
- 1 ½ cups whole milk
- 2 tsp pure vanilla extract
Buttercream
- 2 cups unsalted butter, room temp
- 4 cups powdered sugar
- pinch salt, table/kosher
- 2 tsp pure vanilla extract
- 2-4 tbsp milk
- 5 Oreos, frosting removed, finely crushed
Topping
- 8 Oreos
- frosting leftovers, plain (for swirls)
METHOD
Cake
- To get started, preheat the oven to 350°F.
- Butter and flour three cake pans. I used three 8-inch pans for my cake, but you can also use 9-inch pans, in which case you’ll want to decrease the bake time by up to five minutes.
- Sift the dry ingredients together in a large bowl.
- Separately, beat the wet ingredients together in a medium bowl. Add the wet ingredients to the dry and mix until well combined.
- Using a spatula, fold in the crushed Oreos and divide the mixture evenly into the cake pans.
- Bake for about 25-30 minutes.
- Let the cake cool completely before frosting.
Buttercream
- Using a handheld electric mixer or a stand mixer fitted with a paddle attachment, beat the butter until smooth.
- Add the powdered sugar and salt and mix until well combined, with the mixer on low.
- Add the vanilla extract and beat on medium speed for 5 minutes. Add the milk and mix until well combined.
- Fold in the crushed Oreos and set the buttercream aside.
- In a glass, stir together vanilla and milk.
- If you want to, you can sweeten the milk with some sugar, stirring until the sugar has dissolved.
- Set one cake layer on a cake stand and drizzle the vanilla milk over the cake for a truly moist end result.
- Stack and fill the cakes with the buttercream between each layer repeating the vanilla milk drizzling on the remaining two layers (after stacking, before filling with the buttercream).
- Frost the cake with a final thin layer of buttercream.
- Decorate the top of the cake with piped swirls of buttercream and Oreos.
Enjoy! ♡
Tip: You can substitute Oreos for any chocolate sandwich cookie of your choice.
Tip: Leave some frosting plain (without crushed Oreos) for piping around the edges of the cake since the crumbs get stuck in a piping tip (or make sure the cookies are ground finely).
If you’ve made this Cookies and Cream Cake recipe don’t forget to let me know how you got on in the comments below!
