Cookies and Cream Cake

filed under: Cakes · Chocolate Cakes · Dessert · Food + Drink on February 23, 2021

Cookies and Cream Cake is a layered chocolate cake with Oreo buttercream and crushed Oreo cookies in between the layers and on top of the cake. Try my Chocolate Cupcakes with Oreo Buttercream for another ‘cookies and cream’ treat.

Cookies and Cream Cake

This cookies and cream cake recipe all starts with my perfect chocolate cake recipe. It is a rich and decadent chocolate cake that is delicious on its own! But, when you layer in the creamy Oreo buttercream with added Oreo cookies, this cake really takes the cake, if you will. 

Cookies and Cream Cake {Oreo Cake} on White Cake Stand

Cookies and Cream Cake Ingredients

There are three main parts to this cookies and cream cake recipe–the chocolate cake, Oreo buttercream, and crushed Oreo cookies.

Room Temperature Ingredients: Using room temperature ingredients will help you get the best results when baking the cake and making the buttercream. Butter is at room temperature at 65°F. Don’t put it in the microwave to soften it; simply cut it up into small pieces and let it sit out if you forgot to take it out of the refrigerator.

ButtermilkThe buttermilk should also be at room temperature. You can make your own buttermilk if you don’t have any on hand.

Coffee: Yes, there is brewed coffee in the cake recipe (use decaf or regular). The coffee enhances the flavor of the chocolate. The cake does not taste like coffee at all… it simply tastes richer. If you simply must not use coffee, you can substitute hot water.

Oreo Cookies: Don’t forget about the cookies in this recipe. If you want your buttercream to have that signature velvety texture, make sure you finely chop the cookies (I use a food processor). The cookies can be more chopped for the topping.

Cookies and Cream Cake with Slice Being Removed

How to Make the Perfect Chocolate Cake

This is truly a moist and flavorful chocolate cake. Is there anything worse than dry cake? Nope. You will never have that problem with this recipe! Plus, the added coffee does magical things to the chocolate flavor. I used two 8-inch pans for my cake, but you can also use 9-inch pans. If using 9-inch, you will want to decrease the bake time by up to five minutes. And don’t forget to use GOOP to prepare your pans… it is the BEST!

To get started, preheat the oven to 350°F and get out your round cake pans. (Don’t forget about the GOOP–homemade pan release.) In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt. In a separate bowl, combine the buttermilk, oil, eggs, and vanilla.

Mixing on low speed, slowly add the wet ingredients to the dry. Add the coffee and mix until just combined. Use a rubber spatula to scrape the sides and bottom of the bowl. Pour the batter equally into the prepared cake pans and bake for 30-40 minutes, or until an inserted toothpick comes out clean with a few dry crumbs (but no wet batter).

When the cakes are done, let the cakes cool in the pans for about half an hour before turning them out on a cooling rack to cool completely. If you are making adaptations at a higher altitude, be sure to check out my High Altitude Baking Tips.

Cut into Cookies and Cream Cake {Oreo Cake}

How to Make Oreo Buttercream

I love buttercream frosting because of how versatile and easy it is to make, and this Oreo buttercream is no exception. It’s a frosting and Oreo cookies colliding in the most delicious and creamy way. To make the frosting for the Cookies and Cream Cake, beat the room temperature butter until light and smooth. Slowly add 2 cups of the confectioners’ sugar, mixing until smooth. Stop to scrape the sides of the bowl, if necessary.

Add the remaining confectioners’ sugar, 2 cups at a time, mixing well after each addition. Then, fold in the Oreo cookie crumbs and mix until smooth. Finally, add the milk, one tablespoon at a time, until you get your desired consistency.

Buttercream can be made in advance, so save yourself some time and make it ahead of time.  Store in the refrigerator for 1 week, or in the freezer for 3 months.

Cookies and Cream Cake Slice {Oreo Cake}

How to Make Cookies and Cream Cake

After the chocolate cakes have cooled and the buttercream is made, it’s time to assemble the cookies and cream cake to cut and serve! Place one cake on a serving plate. You can level the cake if you choose, or check out how to bake a level cake.

Spread about a cup of buttercream over the top of the cake, followed by some of the chopped Oreo cookies. Next, add the second layer of cake and frost with the remaining Oreo buttercream and chopped cookies. Slice and serve! Store the cake in the refrigerator for up to three days.

Cookies and Cream Cake Slice {Oreo Cake}

Looking for More Cake Recipes?

Mint Chocolate Cake

Oreo Earthquake Cake

Chocolate Peanut Butter Ooey Gooey Cake

Salted Caramel Sheet Cake

5 from 3 votes
Cookies and Cream Cake
Prep Time
20 mins
Cook Time
40 mins
Cooling Time
30 mins
Total Time
1 hr 30 mins

Cookies and Cream Cake is a layered chocolate cake with Oreo buttercream and crushed Oreo cookies in between the layers and on top of the cake.

Course: Dessert
Cuisine: American
Keyword: Cookies and Cream Cake
Servings: 12
Calories: 972 kcal
Author: Amanda
Chocolate Cake
  • cups (210g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ¾ cup (90g) unsweetened cocoa powder
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup (240g) buttermilk, room temperature
  • ½ cup (112g) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (237g) freshly brewed hot coffee, I use decaf
Oreo Buttercream
  • 2 cups (4 sticks or 453g) unsalted butter, room temperature
  • 8 cups (1,000g) confectioners' sugar
  • 20 Oreo cookies, finely crushed (approximately ½ cup)
  • 6 tablespoons milk
  • 10 Oreo cookies, coarsely chopped
Chocolate Cake
  1. Preheat oven to 350°F and spray two 8-inch round cake pans with nonstick cooking spray, or prepare with GOOP. Set aside.

  2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl and mix until combined.

  3. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  4. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and mix just to combine. Scrape the bottom and sides of the bowl with a rubber spatula.

  5. Equally pour the batter into the prepared pans and bake for 30 to 40 minutes, or until a cake tester or toothpick comes out mostly clean (not wet). Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Oreo Buttercream
  1. In the bowl of an electric mixer, beat the butter until light and smooth.

  2. Slowly add 2 cups of confectioners' sugar and mix until smooth. Pause to scrape the sides of the bowl if necessary.

  3. 2 cups at a time, add the remaining confectioners' sugar, mixing until combined.

  4. Fold in Oreo crumbs, and mix until smooth.

  5. Add milk 1 tablespoon at a time, until you get the consistency you desire.
  1. Level the cakes and place one on a serving plate.
  2. Spread about 1 cup of buttercream evenly on the top, followed by a few of the coarsely chopped Oreo cookies.

  3. Add the second layer of cake and top with the remaining buttercream and more chopped Oreo cookies.

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  • Amanda says:

    Hi. I can’t wait to try this! I was just wondering… I love your chocolate cupcakes recipe. I was wondering why not use melted chocolate chips in the cake recipe too? Is that possible? I just feel like that’s what gives it a more chocolate taste, but I’m not an expert, haha. Thank you for your advice!! 🙂

    • Amanda Rettke says:

      Hi Amanda! So glad you like that recipe, I do too! You could definitely use that recipe as the base for this cake. However, you may want to try this as-is first, if your time and ingredients allow. No matter what you do, I think it will be good. 🙂

  • Laura Marin says:

    I made more than 3 times people like it

  • Nancy Tichenor says:

    If you don’t have fresh lemon juice,buy fresh frozen. MINUTE MAID makes a frozen version. It is 100% lemon juice with absolutely nothing added. I’ve used it for years. However it is sometimes hard to find.

  • Amanda says:

    Hi! I’m a big fan of your chocolate cupcake recipe and I tried your chocolate cake recipe for the first time a few weeks ago. I REALLY loved it! My big question is, and I hope you can answer, what is the difference between this chocolate cake recipe and the other recipe? I mean, they definitely ARE different, but which one do you think is best and why? I already know I like the other one so I’m just debating on which one to try with the cookies and cream buttercream. Thank you so much!

  • Debbie Peter says:

    I have tried to find a decent royal icing to fo my piping with. Or what ever icing is best to use with Russian piping tips. Help

  • Jessica Norton says:

    I am not a baker by any means I have done the easiest cakes to do and the never turn out so I found your Cookies and Cream Cake and I did it for my daughters birthday and it turned out so moist and perfect the only thing I did different was the icing I did a cream cheese icing for her instead cause she don’t really like icing…but she LOVVVED this cake thanks so much for sharing I have saved this one in my books, I can’t wait to try another recipe from you.

  • Heather says:

    I had to come back to write a review because this is legitimately the best cake I have ever made. It’s also forgiving:

    I need to eat gluten free for health reasons and thought I’d try out this cake recipe knowing that it might not work. I replaced the flour with Bobs Red Mill 1:1 baking flour and used gluten free oreos. I was very very happy with the result. It was not dry and the flavor was amazing!! It didn’t have that characteristic “gluten free” texture that everyone loathes. All of my gluten-eating family was raving. I will be bookmarking this recipe and making it over and over.

    • Amanda Rettke says:

      Thanks so much for the feedback, Heather! Thrilled to know it works well with gluten-free flour!

  • Valerie Pridemore says:

    I had a question about this recipe. I am in the process of making it right now! 🙂 When making the buttercream frosting, I noticed it didn’t look as chocolately as the photo. It did look more like cookies & cream frosting, but I was expecting a more chocolate icing look. I added 1/2 cup of cocoa powder and a teaspoon of vanilla. It tastes great, but I wasn’t sure if I missed something in the recipe. Is it supposed to look more like vanilla or more chocolate?

    • Amanda Rettke says:

      It will darken over time! The longer it sits out the darker it gets, usually. You didn’t do anything wrong if you followed the recipe. I can’t speak to the addition of cocoa, but if you think it tastes good that is all that matters! 🙂

  • Valerie Pridemore says:

    Thanks, Amanda! It was really good! We loved it! I’ll try it without the cocoa next time and see how it goes! Love all your recipes, girl!

  • Cindy moore says:

    My Daughter in law made this for her daughter’s birthday. This was AMAZING the best chocolate cake ever

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.