Cookies and Cream Oreo Cake Recipe

Introduction

Craving a dessert that’s indulgent, chocolatey, and packed with Oreo goodness? What if you could create a show-stopping cake that combines fluffy vanilla layers with a creamy Oreo frosting in just a few steps? Say hello to Cookies and Cream Oreo Cake! This decadent treat features a moist vanilla cake studded with crushed Oreos, topped with a rich cream cheese and whipped cream frosting loaded with more Oreo crumbs. Perfect for birthdays, celebrations, or any sweet occasion, it’s a moderately easy recipe that delivers bakery-quality results. Ready to create some chocolatey, creamy magic? Let’s grab some cake pans and get baking!

Overview

Cookies and Cream Oreo Cake is a layered dessert with two 9-inch vanilla cakes infused with crushed Oreos, frosted with a creamy Oreo-studded frosting, and decorated with whole and crushed Oreos. What makes it special? The combination of tender cake, crunchy Oreo pieces, and luscious frosting creates a delightful texture and flavor balance that’s irresistible to Oreo lovers. This recipe takes about 2 hours (1 hour prep and baking, 1 hour chilling) and serves 10–12, making it ideal for parties or gatherings.

• Time Requirement: 2 hours (1 hour prep and baking, 1 hour chilling)
• Difficulty Level: Moderate (requires baking and frosting skills)
• Servings: 10–12 slices

Essential Ingredients

The magic of Cookies and Cream Oreo Cake lies in its rich, complementary ingredients. Here’s what you’ll need and why each one matters:

For the Cake

• Vanilla Cake Mix (1 box, ~15.25 oz): Provides a quick, reliable base for a fluffy, tender cake.
• Sour Cream (1 cup): Adds moisture and richness, ensuring a soft crumb.
• Large Eggs (3): Bind the batter and add structure.
• Vegetable Oil (½ cup): Keeps the cake moist and tender.
• Vanilla Extract (1 tsp): Enhances the cake’s flavor with a warm note.
• Milk (1 cup): Thins the batter for a smooth consistency.
• Crushed Oreo Cookies (1½ cups, about 12–15 cookies): Add crunchy texture and chocolatey flavor to the cake.
• Granulated Sugar (¼ cup): Sweetens the batter and balances the Oreo flavor.

For the Oreo Frosting

• Heavy Cream (2 cups): Whips into a light, fluffy base for the frosting.
• Cream Cheese (8 oz, softened): Adds richness and tanginess to the frosting.
• Powdered Sugar (½ cup): Sweetens the frosting smoothly without graininess.
• Vanilla Extract (1 tsp): Enhances the frosting with a warm, aromatic note.
• Crushed Oreo Cookies (1 cup, about 8–10 cookies): Infuse the frosting with Oreo flavor and texture.
• White Chocolate Chips (¼ cup, optional): Add a sweet, melty drizzle for extra decadence.

For Decoration

• Whole Oreo Cookies (4–6): Create a striking, classic look on top.
• Extra Crushed Oreos (¼–½ cup): Add texture and visual appeal to the decoration.

Substitutions and Variations

• Cake Mix: Use white or yellow cake mix; for homemade, combine 2½ cups flour, 1½ cups sugar, 2½ tsp baking powder, ½ tsp salt, 1 cup milk, ½ cup oil, 2 eggs, and 1 tsp vanilla.
• Sour Cream: Swap with plain Greek yogurt or buttermilk for similar moisture.
• Vegetable Oil: Replace with melted butter or canola oil.
• Milk: Use whole, 2%, or plant-based milk (e.g., almond, oat).
• Oreos: Use generic chocolate sandwich cookies or flavored Oreos (e.g., mint, peanut butter) for a twist.
• Cream Cheese: Use low-fat cream cheese or vegan cream cheese, noting a softer texture.
• Heavy Cream: Substitute with coconut cream for a dairy-free frosting, whipped to soft peaks.
• White Chocolate Chips: Swap with dark or milk chocolate chips, or omit for a simpler look.
• Vegan Option: Use a vegan cake mix, plant-based milk, vegan sour cream, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), vegan cream cheese, coconut cream, and vegan Oreos.
• Gluten-Free: Use a gluten-free cake mix, gluten-free Oreos, and ensure all ingredients are gluten-free.

Step-by-Step Instructions

Making Cookies and Cream Oreo Cake is fun and rewarding with a straightforward baking and frosting process. Follow these instructions for a perfect cake every time:

1. Prepare the Cake Pans:
   • Preheat the oven to 350°F (175°C).
   • Grease two 9-inch round cake pans with butter or cooking spray, and line the bottoms with parchment paper for easy removal.
   • Tip: Dust with flour after greasing for extra non-stick protection, and ensure pans are the same size for even layers.
2. Make the Cake Batter:
   • In a large mixing bowl, combine 1 box vanilla cake mix, 1 cup sour cream, 3 large eggs, ½ cup vegetable oil, 1 tsp vanilla extract, and 1 cup milk.
   • Beat with a hand mixer or stand mixer on medium speed until smooth and well combined, about 2 minutes, scraping the bowl as needed.
   • Fold in 1½ cups crushed Oreo cookies and ¼ cup granulated sugar with a spatula until evenly distributed, about 1 minute.
   • Tip: Crush Oreos in a resealable bag with a rolling pin for coarse crumbs, and avoid overmixing to keep the batter light.
3. Bake the Cakes:
   • Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula.
   • Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
   • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely, about 30–40 minutes.
   • Tip: Rotate pans halfway through baking if your oven has hot spots, and cool fully before frosting to prevent melting.
4. Prepare the Oreo Frosting:
   • In a medium mixing bowl, whip 2 cups heavy cream with a hand mixer or stand mixer on medium-high speed until soft peaks form, about 2–3 minutes. Set aside.
   • In a large mixing bowl, beat 8 oz softened cream cheese, ½ cup powdered sugar, and 1 tsp vanilla extract on medium speed until fluffy and smooth, about 2 minutes.
   • Gently fold the whipped cream into the cream cheese mixture with a spatula until fully combined, about 1 minute.
   • Fold in 1 cup crushed Oreo cookies until evenly distributed, about 30 seconds.
   • Tip: Chill the frosting for 10–15 minutes if it softens too much, and fold gently to maintain the whipped cream’s volume.
5. Assemble the Cake:
   • Place one cooled cake layer on a serving platter or cake stand, flat side up.
   • Spread a generous layer of Oreo frosting (about 1–1½ cups) over the top using an offset spatula.
   • Place the second cake layer on top, flat side down, and press gently to secure.
   • Frost the top and sides of the cake with the remaining Oreo frosting, smoothing or creating swirls as desired.
   • Tip: Trim domed tops with a serrated knife for flat layers, and apply a thin crumb coat first to trap crumbs before final frosting.
6. Decorate (Optional):
   • Melt ¼ cup white chocolate chips in a microwave-safe bowl in 15-second intervals, stirring until smooth, about 45 seconds total.
   • Drizzle the melted chocolate over the top of the cake using a spoon or piping bag for a decorative effect.
   • Decorate the top with 4–6 whole Oreo cookies, arranging them upright or flat, and sprinkle ¼–½ cup extra crushed Oreos around the edges or base.
   • Tip: Chill the cake briefly (10 minutes) after drizzling chocolate to set it before adding Oreos, and crush extra Oreos finely for a neat sprinkle.
7. Chill and Serve:
   • Refrigerate the cake for at least 1 hour to set the frosting and meld the flavors.
   • Slice into 10–12 wedges using a sharp knife, wiping clean between cuts for neat edges.
   • Serve chilled or let sit at room temperature for 15 minutes for a softer texture, optionally with extra Oreos or a scoop of vanilla ice cream.
   • Tip: Run the knife under hot water for cleaner cuts, and store immediately after serving to maintain freshness.

Assembly

Assembling Cookies and Cream Oreo Cake is all about layering moist, Oreo-filled cake with creamy frosting for a dessert that’s as stunning as it is delicious. Here’s how to make it look and taste incredible:

• Layer Thoughtfully: Stack the cake layers evenly, spread frosting smoothly, and decorate creatively for a bakery-worthy presentation.
• Preparation Tips:
  • Cool cakes completely to prevent the frosting from melting, and chill the frosting if it becomes too soft during assembly.
  • Use a cake turntable for easier frosting, and apply a crumb coat to trap crumbs before the final layer for a polished look.
  • Crush Oreos to varying sizes for texture in the batter and frosting, but keep decorative crumbs finer for a neat finish.
• Presentation Tips:
  • Serve on a cake stand or platter to highlight the creamy frosting, Oreo-studded layers, and decorative toppings.
  • Garnish with whole Oreos standing upright or scattered crushed Oreos for a bold, chocolatey look.
  • Pair with coffee, hot chocolate, or a glass of cold milk for a complete dessert experience, perfect for birthdays, holidays, or casual celebrations.
  • Use a cake server to lift slices cleanly, showcasing the distinct layers of cake and frosting.

Storage and Make-Ahead Tips

Cookies and Cream Oreo Cake is best chilled and can be prepped or stored with these tips to maintain its quality:

• Make-Ahead:
  • Bake the cakes up to 1 day in advance, wrap tightly in plastic wrap, and store at room temperature; refrigerate if storing longer.
  • Prepare the frosting up to 1 day ahead, refrigerate in an airtight container, and re-whip gently before using.
  • Assemble the cake up to 1 day before serving, cover tightly, and refrigerate; add decorations just before serving.
  • Tip: Don’t decorate too early, as whole Oreos may soften in the fridge; add them within a few hours of serving for the best texture.
• Storage:
  • Store in the refrigerator, covered with a cake dome or plastic wrap, for up to 4 days. The frosting and cake stay moist, but Oreos may soften slightly.
  • Keep in the cake pans or transfer slices to an airtight container to prevent drying out.
  • Tip: Cover tightly to avoid absorbing fridge odors, and store away from strong-smelling foods.
• Freezing:
  • Freeze the baked, unfrosted cakes for up to 2 months, wrapped tightly in plastic wrap and foil. Thaw in the fridge overnight before frosting.
  • Freeze the assembled cake (without decorations) for up to 1 month, wrapped tightly. Thaw in the fridge overnight and add fresh Oreos and chocolate drizzle before serving.
  • Tip: Label with the date to track freshness, and freeze in slices for easy portioning; note that the frosting texture may soften slightly after thawing.

Recipe Variations

Cookies and Cream Oreo Cake is versatile and fun to customize. Here are some creative twists to try:

• Mint Oreo Cake: Use mint-flavored Oreos in the batter and frosting, and add ½ tsp peppermint extract to the frosting.
• Peanut Butter Oreo Cake: Use peanut butter Oreos and swirl ¼ cup peanut butter into the frosting.
• Chocolate Oreo Cake: Swap vanilla cake mix for chocolate cake mix and add ¼ cup cocoa powder to the batter for a double-chocolate twist.
• No-Bake Oreo Cake: Use a no-bake cheesecake filling (2 cups cream cheese, 1 cup whipped cream, ¾ cup sugar) layered with Oreo crumbs in a springform pan, chilling for 6 hours.
• Gluten-Free Oreo Cake: Use a gluten-free cake mix, gluten-free Oreos, and ensure all ingredients are gluten-free.
• Vegan Oreo Cake: Use a vegan cake mix, plant-based milk, vegan sour cream, flax eggs, vegan cream cheese, coconut cream, and vegan Oreos.

Safety and Tips

Baking and assembling a layered cake requires attention to detail for a safe and successful result:

• Handle Hot Pans Carefully: Use oven mitts when removing cake pans from the oven, and let cakes cool before handling to avoid burns.
• Prevent Cake Sticking: Grease and line pans thoroughly, and run a knife around the edges before removing cakes to ensure clean release.
• Whip Cream Safely: Chill the bowl and whisk for faster whipping, and stop at soft peaks to avoid overwhipping into butter.
• Clean Up Spills: Wipe sticky batter or frosting spills immediately with a damp cloth, and soak tools in hot water for easy cleaning.

Nutritional Information

Per slice (based on 12 servings, without optional white chocolate):

• Calories: ~450 kcal
• Protein: ~6 g
• Fat: ~28 g
• Carbohydrates: ~50 g
• Sugar: ~35 g
• Fiber: ~1 g Note: Values are approximate and vary based on ingredient brands and portion size. Adding white chocolate or extra Oreos will increase calories and fat.

Conclusion

You’re now ready to create a Cookies and Cream Oreo Cake that’s as indulgent as it is delicious! This 2-hour recipe is perfect for birthdays, celebrations, or anytime you crave a chocolatey, creamy treat. With its Oreo-filled cake layers, rich frosting, and eye-catching decorations, this cake is a guaranteed crowd-pleaser. Feel free to tweak the flavors, toppings, or decorations to make it your own. Grab your cake pans, crush those Oreos, and enjoy every decadent, creamy bite. Happy baking, and savor the Oreo cake bliss!

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FAQs

1. Can I use homemade cake instead of a mix?
Yes! Combine 2½ cups flour, 1½ cups sugar, 2½ tsp baking powder, ½ tsp salt, 1 cup milk, ½ cup oil, 2 eggs, and 1 tsp vanilla for a homemade batter, then fold in Oreos.

2. Is this cake healthy?
It’s an indulgent dessert with sugar, cream, and Oreos. For a lighter version, use low-fat cream cheese, reduce sugar to ⅓ cup in the frosting, or serve smaller slices. Enjoy in moderation.

3. Can I make this vegan?
Yes! Use a vegan cake mix, plant-based milk, vegan sour cream, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), vegan cream cheese, coconut cream, and vegan Oreos.

4. Why did my cake sink?
Overmixing, underbaking, or opening the oven door too early can cause sinking. Mix until just combined, bake until a toothpick is clean, and keep the oven door closed.

5. Can I use a different pan size?
Yes! Use three 8-inch pans for thinner layers (bake 20–25 minutes) or one 9×13-inch pan for a sheet cake (bake 30–35 minutes). Adjust frosting amount for larger pans.

6. How do I get smooth frosting?
Apply a thin crumb coat, chill for 15 minutes, then add the final frosting layer. Use an offset spatula and a turntable for a polished finish.

7. Can I prep this for a party?
Yes! Bake and assemble up to 1 day ahead, refrigerate, and add decorations like whole Oreos just before serving for a fresh, crisp look.

8. What’s the best way to store leftovers?
Store covered in the fridge for up to 4 days. Keep in a cake dome or transfer slices to an airtight container to maintain flavor and texture.