Oreo Cookies and Cream Cake

Okay, so have you ever craved something sweet and super fun to eat? Let me tell you, this Oreo Cookies and Cream Cake is just everything! It’s creamy, crunchy, and totally delicious—like, you won’t be able to stop at one slice.

I made this cake the other day, and oh wow, it was amazing! The soft, fluffy cake with bits of Oreos inside… and don’t even get me started on the creamy frosting. It’s like eating a giant Oreo, but even better!

Trust me, everyone who tried it couldn’t stop smiling—and asking for more! It’s perfect for birthdays, parties, or honestly, just because you feel like having something yummy. You’re gonna love it as much as I do.

So, are you ready to bake this super tasty cake? Let me show you how easy it is to make. Let’s get started and have some fun!

Why You’ll Love This Recipe

• Crowd-Pleasing Flavor: The familiar crunch of Oreo cookies pairs with a moist, chocolatey cake for a universally loved dessert.
• Decadent Layers: With both a chocolate fudge frosting and an Oreo-infused frosting, each layer is irresistibly rich.
• Impressive Presentation: The Oreo crumb decorations and chocolate ganache drizzle create a visually stunning centerpiece.
• Soft and Moist Cake Texture: Sour cream and milk in the batter ensure each bite is tender and full of flavor.
• Versatile Garnish: Add Oreo halves, whipped cream, or extra chocolate shavings to make it your own.

Prep Time & Bake Time

• Prep Time: Around 30 minutes (including some time to crush the Oreos and prepare your ingredients).
• Bake Time: Generally 25–30 minutes per layer (you may have 2 or 3 layers depending on your pan sizes).
• Total Time: Approximately 1½ to 2 hours, including cooling and assembly.

Servings

This recipe typically yields 12–14 servings if you’re slicing standard wedges. It’s perfect for small celebrations, family get-togethers, or sharing with friends.

Difficulty

This cake is moderate to make. You’ll be alternating between different frostings and a ganache, so take it step by step. Don’t worry—each component is simple to prepare once you organize your ingredients.

Required Kitchen Tools

• Mixing Bowls: At least two large bowls for the cake batter and separate frostings.
• Hand or Stand Mixer: Essential for creaming butter, beating frostings, and achieving a smooth cake batter.
• Measuring Cups & Spoons: Precision is key to baking success.
• Sifter: Helps incorporate air into flour and removes any lumps.
• Cake Pans: Two or three 8-inch or 9-inch round pans, depending on how many layers you prefer.
• Offset Spatula or Spoon: For spreading and smoothing frostings and ganache.
• Wire Cooling Rack: Ensures even cooling before you decorate.
• Microwave-Safe Bowl or Double Boiler: For melting chocolate (if you prefer stovetop melting, use a double boiler).

Ingredients Overview

Below is a quick look at what you’ll need for each component of the cake (exact measurements are listed in Part 1’s ingredient section). Make sure all refrigerated items—like eggs, sour cream, and milk—are at room temperature for easier mixing and better results.

• Cake Base: Flour, sugar, vegetable oil, eggs, vanilla extract, sour cream, baking powder, salt, milk, and crushed Oreos.
• Chocolate Fudge Frosting: Dark chocolate, butter, powdered sugar, cocoa powder, heavy whipping cream, vanilla.
• Oreo Frosting: Butter, powdered sugar, Oreo crumbs, heavy whipping cream (or milk), vanilla.
• Chocolate Ganache: Dark chocolate, heavy whipping cream, light corn syrup, salt.
• Decorations: Extra Oreo crumbs, halved Oreos for topping.

Step-by-Step Instructions

1. Preparing the Cake Batter

1. Preheat Your Oven to 350°F (175°C). Lightly grease and line two or three 8-inch or 9-inch round cake pans with parchment paper.
2. Combine Dry Ingredients: In a large bowl, sift or whisk together your flour, baking powder, and salt. Set aside.
3. Mix Wet Ingredients: In a separate bowl, whisk granulated sugar, vegetable oil, eggs, and vanilla extract until well combined. Stir in the sour cream until the mixture is smooth.
4. Alternate Mixing: Gradually add the dry mixture to the wet mixture, alternating with the milk. Mix gently to avoid overbeating.
5. Add the Oreos: Fold in the crushed Oreos. The batter will have little bursts of cookie throughout—this is what creates that classic “cookies and cream” flavor.

2. Baking the Cake

1. Divide Batter evenly among the prepared pans. Smooth the surface with a spatula for even layers.
2. Bake: Place pans in the preheated oven. Bake for 25–30 minutes (depending on your oven and pan size) or until a toothpick inserted into the center comes out with a few moist crumbs (not raw batter).
3. Cool Down: Allow the cakes to cool in their pans for about 10 minutes. Then run a knife around the edges and gently remove them. Transfer to wire racks to cool completely before frosting.

3. Making the Chocolate Fudge Frosting

1. Melt Chocolate: In a microwave-safe bowl or double boiler, melt the dark chocolate until smooth. Let it cool slightly.
2. Cream Butter: In a large mixing bowl, beat the softened butter until fluffy.
3. Add Sugar & Cocoa: Gradually add the powdered sugar and cocoa powder, mixing on low.
4. Incorporate Chocolate: Pour in the melted (and slightly cooled) chocolate. Increase speed to medium and continue beating.
5. Adjust Consistency: Add the heavy whipping cream and vanilla extract. Beat until the frosting is fluffy yet spreadable. If it’s too thick, add a tablespoon more cream; if it’s too thin, sift in a little more powdered sugar.

4. Making the Oreo Frosting

1. Beat Butter: In a separate bowl, cream the butter until smooth and pale in color.
2. Add Sugar: Gradually add the powdered sugar, mixing on low to avoid spills.
3. Stir in Crumbs: Fold in the finely ground Oreo crumbs to infuse the frosting with that signature cookies-and-cream texture.
4. Adjust Consistency: Pour in the heavy whipping cream (or milk) and vanilla extract. Increase mixer speed to medium-high until the frosting is light and creamy. If needed, add extra liquid (or sugar) to reach the consistency you prefer.

5. Making the Chocolate Ganache

1. Warm Cream: In a small saucepan or microwave-safe bowl, heat the heavy whipping cream until it’s hot but not boiling.
2. Combine with Chocolate: Pour the hot cream over chopped dark chocolate (in a separate heatproof bowl). Let it sit for about 1 minute.
3. Stir Gently: Add the light corn syrup and a pinch of salt. Stir until the chocolate is fully melted and the mixture is glossy. If lumps remain, microwave in 10-second bursts, stirring each time.

Cake Assembly

1. Level Your Layers (Optional): If your cake layers have domed tops, use a serrated knife to carefully trim them flat. This ensures a more stable and professional-looking final cake.
2. First Layer: Place one cake layer on a cake stand or serving plate. Spread a generous amount of Chocolate Fudge Frosting over the top.
3. Second Layer: Gently place the next cake layer on top. Spread an even layer of Oreo Frosting this time. If you have a third layer, repeat the process, alternating frostings as you like.
4. Crumb Coat: Cover the entire cake with a thin layer of frosting (choose chocolate or Oreo). This “crumb coat” traps any loose cake crumbs, creating a smooth surface. Refrigerate the cake for about 20 minutes to let the crumb coat set.
5. Final Coat: Apply your final, thicker coat of frosting all around. You can use either the chocolate fudge or Oreo frosting or a combination of both for a fun, two-toned effect.
6. Chocolate Ganache Drip: Once the frosting sets, slowly drizzle the cooled ganache around the edges, letting it drip down the sides. Then pour or spoon any remaining ganache on the top and smooth it out.

Decorative Touches

• Crushed Oreo Border: Press extra crushed Oreos around the bottom edge of the cake or sprinkle them over the top.
• Halved Oreos: Arrange halved Oreos around the rim on top for a classic cookies-and-cream look.
• Extra Flair: Add chocolate shavings, sprinkles, or whipped cream swirls if desired.

How to Store Oreo Cookies and Cream Cake

• Room Temperature (Short Term): If you plan to serve the cake within a day and the temperature isn’t too warm, you can keep it covered on the counter.
• Refrigeration (Longer Storage): For extended freshness, store leftover slices in an airtight container in the refrigerator for up to 4–5 days. The frosting will stay firm, and the cake will remain moist.
• Freezing: Wrap individual slices or entire unfrosted cake layers in plastic wrap and aluminum foil. Freeze for up to 2–3 months. Thaw overnight in the refrigerator before decorating or serving.

Serving Suggestions

• Cool and Slice: For the cleanest slices, refrigerate the cake for 15–20 minutes before cutting—this helps the frosting and ganache firm up slightly.
• Pairings: Serve with a scoop of vanilla ice cream or a drizzle of extra ganache on the plate. A tall glass of milk, hot coffee, or a milkshake can also complement the cake’s richness.

Nutrition

Nutrient	Per Slice (1 of 14)	Per Slice (1 of 12)
Calories	620 kcal	720 kcal
Total Fat	32g	37g
Saturated Fat	17g	20g
Cholesterol	115mg	135mg
Sodium	280mg	325mg
Total Carbohydrates	78g	90g
Dietary Fiber	2g	2g
Sugars	58g	67g
Protein	6g	7g

Note: These values are approximate and may vary based on ingredient brands and portion sizes.

Oreo Cookies and Cream Cake FAQs

1. Can I Use Different Flavored Oreos?
   Absolutely! Feel free to experiment with mint-flavored, peanut butter, or any seasonal Oreos for a creative twist.
2. My Ganache Seems Too Thick—What Should I Do?
   Warm it gently in the microwave (in 10-second increments) or on the stove. Stir in a splash more cream if needed to thin it out.
3. Do I Have to Use Sour Cream?
   Sour cream adds moisture and richness. If you prefer, you can substitute with full-fat Greek yogurt, but the flavor and texture might be slightly different.
4. Can I Make Cupcakes Instead?
   Yes! This batter works well for cupcakes. Fill liners ⅔ full and bake at 350°F (175°C) for 18–20 minutes. Keep an eye on them, as baking times may vary.
5. How Do I Prevent Frosting from Splitting or Curdling?
   Ensure all dairy ingredients (butter, cream cheese if using, cream) are at room temperature. Cold ingredients can cause the frosting to separate or become grainy.

Conclusion

Whether you’re celebrating a birthday, hosting a party, or simply craving a dessert that marries crunchy cookies with velvety creaminess, this Oreo Cookies and Cream Cake is sure to wow. Its moist layers, delightful frosting contrasts, and decadent ganache drizzle make it an irresistible treat. Happy baking—and enjoy every cookies-and-cream bite!