Cookies And Cream Cake

Why You’ll Love This Recipe

• Double the cookies: Oreo chunks baked into a tender vanilla cake plus an Oreo-studded buttercream.
• Bakery-style finish at home with simple, reliable steps and everyday tools.
• Kid-approved flavors, grown-up balance: not overly sweet, with a plush, moist crumb.
• Flexible: make it chocolate, bake as a sheet cake, or dress it up with a ganache drip.

Grocery List

• Produce: None
• Dairy: Unsalted butter, large eggs, buttermilk, heavy cream
• Pantry: Oreo cookies, all-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, fine sea salt, vanilla extract, neutral oil, nonstick spray or extra butter, parchment paper

Full Ingredients

Vanilla Oreo Cake Layers (two 8-inch rounds)

• Unsalted butter 170 g (3/4 cup), room temperature
• Granulated sugar 300 g (1 1/2 cups)
• Large eggs 3, room temperature
• Pure vanilla extract 2 tsp
• All-purpose flour 300 g (2 1/2 cups), spooned and leveled
• Baking powder 2 1/2 tsp
• Baking soda 1/2 tsp
• Fine sea salt 3/4 tsp
• Buttermilk 240 ml (1 cup), room temperature
• Neutral oil 60 ml (1/4 cup)
• Oreo cookies 12, coarsely chopped (about 1/2-inch pieces)
• All-purpose flour 1 tbsp, for tossing chopped Oreos (optional)

Cookies & Cream Buttercream

• Unsalted butter 340 g (1 1/2 cups), room temperature
• Powdered sugar 720 g (6 cups), sifted
• Fine sea salt 1/4 tsp
• Pure vanilla extract 2 tsp
• Heavy cream 75–105 ml (5–7 tbsp), as needed for consistency
• Very fine Oreo crumbs from 8 Oreo cookies (about 3/4 cup fine crumbs; process cookies until powdery and sift)

To Decorate

• 12 whole Oreo cookies, halved (for a top ring and accents)
• 4 Oreo cookies, coarsely crushed (for pressing around the sides or sprinkling on top)

Step-by-Step Instructions

Step 1: Preheat and prepare the pans

Heat the oven to 350°F (177°C) with a rack in the center. Grease two 8-inch round cake pans, line the bottoms with parchment circles, then lightly grease and flour the parchment and sides (or use baking spray). For the neatest layers, wrap pans with bake-even strips if you have them.

Step 2: Make the vanilla batter

In a stand mixer fitted with the paddle (or using a hand mixer), cream 170 g butter and 300 g sugar on medium speed until pale and fluffy, 2–3 minutes. Beat in the eggs one at a time, mixing 30 seconds after each, then add 2 tsp vanilla. In a separate bowl, whisk together 300 g flour, 2 1/2 tsp baking powder, 1/2 tsp baking soda, and 3/4 tsp salt. In a measuring jug, stir together 240 ml buttermilk and 60 ml oil. With the mixer on low, add the dry ingredients in three additions alternating with the buttermilk-oil mixture (dry, wet, dry, wet, dry), mixing just until combined. Scrape the bowl once or twice to ensure an even batter. Do not overmix.

Step 3: Fold in Oreos and portion

Toss the 12 chopped Oreos with 1 tbsp flour (optional; helps prevent sinking). Fold the cookie pieces gently into the batter with a spatula. Divide the batter evenly between the prepared pans (about 615–650 g per pan if using a scale). Smooth the tops with an offset spatula.

Step 4: Bake and cool

Bake at 350°F (177°C) for 28–32 minutes, rotating pans at 16 minutes if your oven bakes unevenly. The cakes are done when a toothpick inserted in the center comes out with a few moist crumbs and the tops spring back lightly. Cool in pans on a rack for 10 minutes, then turn out onto racks, peel away parchment, and cool completely until no warmth remains, about 60 minutes.

Step 5: Make the cookies & cream buttercream

Beat 340 g butter on medium speed until creamy, about 2 minutes. Add sifted powdered sugar gradually (about 1 cup at a time) along with 1/4 tsp salt, mixing on low to avoid a sugar cloud. Add 2 tsp vanilla and 75 ml (5 tbsp) cream; increase to medium-high and whip until pale and fluffy, 2–3 minutes. Reduce speed to low and mix in very fine, sifted Oreo crumbs (from 8 cookies) until evenly speckled. Add additional cream 1 tbsp at a time if needed for a smooth, spreadable consistency.

Step 6: Fill, stack, and crumb coat

If needed, level cooled cakes with a serrated knife. Place one layer on a turntable or plate. Spread about 1 cup buttercream over the top, creating a slight dam around the edge. Set the second layer on top, bottom-side up for a flat surface. Apply a very thin coat of buttercream over the whole cake to trap crumbs. Chill 15–20 minutes to set the crumb coat.

Step 7: Final coat and decorate

Apply the remaining buttercream in a generous layer, smoothing the sides with a bench scraper and the top with an offset spatula. Press the crushed Oreos (from 4 cookies) around the base or sprinkle over the top. Arrange the halved Oreos (12 cookies, halved) around the top edge and, if you like, dot a few along the sides for a modern, playful look. Chill 20 minutes to set, then slice with a warm, clean knife. Serve at cool room temperature for the best texture and flavor.

Pro Tips

• Use room-temperature ingredients (butter, eggs, buttermilk) so the batter emulsifies for a tender crumb.
• Pulse Oreos to a very fine powder and sift before adding to buttercream to avoid gritty frosting or piping clogs.
• Weigh your batter into pans for even layers and even baking.
• Toss chopped cookie pieces with a little flour and fold in at the end to help prevent sinking.
• Start checking cakes at 26 minutes; ovens vary and you do not want to overbake.

Variations

• Chocolate Cookies & Cream Cake: Replace 45 g (about 1/2 cup) of the flour with 45 g Dutch-process cocoa powder (use 255 g flour total + 45 g cocoa). Increase sugar to 340 g (1 3/4 cups). Replace 60 ml (1/4 cup) of the buttermilk with very hot coffee (use 180 ml buttermilk + 60 ml coffee). Bake and frost as directed.
• 9×13-inch Sheet Cake: Bake the same batter in a greased 9×13-inch pan at 350°F (177°C) for 32–38 minutes. Cool, then frost the top with all the buttercream. Decorate with halved Oreos in rows.
• Three 6-inch Layers: Divide batter among three greased 6-inch pans and bake 22–26 minutes at 350°F (177°C). Assemble as directed for a taller, showy cake.

Storage & Make-Ahead

Unfrosted cake layers keep, well wrapped, at room temperature up to 1 day or refrigerated up to 3 days; freeze up to 2 months (double-wrapped). Buttercream keeps covered in the refrigerator up to 1 week or frozen up to 2 months; bring to room temperature and rewhip before using. The assembled cake holds at cool room temperature for 1 day or refrigerated up to 4 days; cover to prevent drying. For best flavor and texture, let chilled slices stand 20–30 minutes before serving.

Nutrition (per serving)

Approximate for 1/12 of the cake: 820 calories; 48 g fat; 96 g carbohydrates; 6 g protein; 450 mg sodium. Values vary based on decoration and exact yields.