Introduction & Inspiration
When it comes to cookies and cream desserts, nothing beats a homemade Oreo cake made completely from scratch.
This Cookies & Cream Cake combines fluffy, tender cake layers filled with crunchy bits of Oreo cookies and a rich, creamy Oreo-studded frosting.
It is truly a dream come true for anyone who adores Oreos, just like I do.
Today, I am so excited to share my full recipe, tips, and secrets so you can bake this showstopping cake yourself.
Nostalgic Appeal
Oreos have always held a special place in my heart, reminding me of cozy childhood afternoons with a glass of cold milk.
Transforming those classic cookies into a cake feels like the perfect way to honor that nostalgia while creating something even more indulgent.
The combination of tender vanilla cake, sweet cream, and crunchy cookies brings back the comforting, familiar taste that so many of us grew up loving.
Every bite of this cake feels like a trip down memory lane, but with an elevated homemade twist.
Homemade Focus
There is something truly rewarding about making a Cookies & Cream Cake entirely from scratch.
While it is tempting to start with a boxed mix, crafting each element by hand allows for better flavor, texture, and customization.
Homemade cake ensures moist, rich layers, perfectly balanced sweetness, and a real Oreo flavor that you just cannot find in store-bought versions.
Plus, you get the added joy of knowing exactly what ingredients you are serving to your loved ones.
Flavor Goal
For this cake, my goal was to create a perfect harmony of flavors without anything overpowering.
The cake itself needed to be fluffy, moist, and lightly sweet with the unmistakable flavor of classic vanilla.
The addition of chopped Oreos throughout the batter gives bursts of chocolatey crunch in every slice.
Finishing the cake with a luscious cream cheese Oreo frosting ties everything together into one irresistible dessert.
Ingredient Insights
Cake flour provides the cake with a lighter, more delicate crumb compared to all-purpose flour.
Granulated sugar sweetens the batter while helping achieve a light, airy texture.
Baking powder and baking soda work together to create just the right amount of lift without making the cake too dry.
Vegetable shortening adds tenderness to the cake while keeping it beautifully white and fluffy.
Unsalted butter brings in a rich, creamy flavor that balances the sweetness perfectly.
Sour cream and milk provide moisture and richness, resulting in a soft, tender cake that stays fresh longer.
Clear vanilla extract is preferred for a whiter cake, but regular vanilla adds a deeper flavor if preferred.
Egg whites instead of whole eggs make the cake even lighter and keep it a bright, clean white color.
Chopped Oreos throughout the batter create that signature cookies and cream effect with every bite.
For the frosting, a combination of butter, cream cheese, confectioner’s sugar, and finely crushed Oreos results in a creamy, fluffy, perfectly sweet topping.
Essential Equipment
To bake this cake successfully, I recommend two 8-inch round cake pans that are at least 2 inches deep.
A stand mixer or handheld electric mixer will make creaming the butter and sugar effortless and consistent.
You will also need a large rubber spatula for folding in the chopped Oreos by hand to keep the batter light.
A food processor or a ziplock bag and rolling pin work perfectly for crushing the Oreos for the frosting.
Lastly, a piping bag fitted with a large star tip makes decorating the top of the cake easy and beautiful.
List of Ingredients with Measurements
For the Cake:
- 2 ¾ cups cake flour (or 2 ½ cups all-purpose flour)
- 2 cups sugar
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- â…” cup vegetable shortening
- ¼ cup unsalted butter, room temperature
- 1 cup sour cream
- ½ cup milk
- 2 teaspoons clear vanilla extract
- 6 egg whites
- 2 cups chopped Oreos (about 15-20 Oreos)
- Additional Oreos crushed and/or mini Oreos for decoration
For the Oreo Frosting:
- 1 ½ cups unsalted butter, room temperature (3 sticks)
- 1 package (8 oz) cream cheese, room temperature
- 1 pinch salt
- 1-2 tablespoons milk or cream (more if needed)
- 6 cups confectioner’s sugar (plus extra if needed)
- 2 teaspoons clear vanilla extract
- 1 cup crushed Oreos (about 10 Oreos)
Step-by-Step Instructions
Step 1: Prepare the oven and pans
Preheat the oven to 325°F (160°C).
Grease and flour two 8-inch round cake pans thoroughly.
Place parchment paper rounds in the bottom of each pan for easy release.
Step 2: Crush the Oreos
Add about 15-20 Oreos to a ziplock gallon bag, push the air out, and seal it.
Use a meat mallet or a rolling pin to chop the Oreos into small pieces.
Do not crush them into fine crumbs; leave some chunks for texture.
Step 3: Mix the wet ingredients
In a medium bowl, whisk together the sour cream, milk, vanilla extract, and egg whites until smooth.
Set aside this mixture for later.
This helps to ensure even mixing when combined with the dry ingredients.
Step 4: Mix the dry ingredients
In a large mixing bowl, add the cake flour, sugar, baking soda, baking powder, and salt.
Whisk together until well combined.
This aerates the flour and helps distribute the leavening agents evenly.
Step 5: Add the fats to the dry mixture
With the mixer on medium speed, add the shortening and butter in chunks to the dry mixture.
Mix until the flour is coated and the mixture resembles coarse sand.
This step is critical for a tender crumb.
Step 6: Combine wet and dry ingredients
Add half of the liquid mixture to the flour mixture and mix on medium speed just until combined.
Scrape down the sides of the bowl, then add the remaining wet mixture.
Mix just until the ingredients are incorporated, being careful not to over-mix.
Step 7: Fold in the chopped Oreos
Use a spatula to gently fold the chopped Oreos into the batter by hand.
This keeps the batter light and prevents the Oreos from breaking down too much.
Distribute them evenly throughout the batter.
Step 8: Bake the cake
Pour the batter evenly into the prepared pans and smooth the tops.
Bake at 325°F for about 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks.
Step 9: Prepare the Oreo frosting
Crush about 10 Oreos finely, using a ziplock bag or a food processor.
In a large mixing bowl, beat the butter, cream cheese, and salt until smooth and creamy.
Gradually add the confectioner’s sugar, milk, and vanilla extract, mixing well after each addition.
Stir in the finely crushed Oreos with a spatula.
Step 10: Assemble the cake
Place one cake layer on a serving plate or cake stand.
Spread a generous layer of frosting over the top.
Place the second cake layer on top and frost the top and sides of the entire cake.
Step 11: Decorate the cake
Press crushed Oreos around the bottom edge of the cake.
Use a piping bag fitted with a large star tip to pipe swirls of frosting on the top.
Garnish with mini Oreos or extra crushed Oreos for a fun finish.
Troubleshooting
If your cake turns out dry, it is often due to overbaking — start checking for doneness around the 40-minute mark.
If your frosting is too runny, add more confectioner’s sugar a little at a time until it thickens.
If the Oreos in the frosting are too chunky, crush them more finely next time to prevent clogging your piping tip.
Always make sure your cake layers are fully cooled before frosting to prevent the frosting from melting.
Tips and Variations
Swap Oreos for other cookies like Golden Oreos or mint Oreos for a fun flavor twist.
Add a layer of ganache or fudge between the cake layers for an extra decadent surprise.
Mix some crushed Oreos directly into the batter for an even more cookie-packed cake.
Top the finished cake with whipped cream for a lighter, airy finish instead of additional frosting.
Serving and Pairing Suggestions
Serve slices of this Oreo cake with a tall glass of cold milk for the ultimate cookies and cream experience.
It pairs beautifully with a cup of strong coffee or a rich hot chocolate for cozy gatherings.
Add a scoop of cookies and cream ice cream alongside each slice for an indulgent dessert plate.
This cake makes a stunning centerpiece for birthday parties, graduations, or any Oreo lover’s celebration.
Nutritional Information
Each generous slice of this Cookies & Cream Cake contains approximately 500 to 600 calories.
The cake is rich in fats from the butter and cream cheese, balanced by the protein from the egg whites and dairy.
The sugar content is moderate for a dessert of this type, and the texture is satisfyingly rich without feeling overly heavy.
As always, a little indulgence in moderation brings pure joy.
Print
Cookies & Cream Cake (Oreo Cake) with Oreo Frosting
Description
Bake the ultimate Cookies & Cream Cake packed with chopped Oreos and topped with luscious Oreo frosting. Discover step-by-step instructions, expert baking tips, and decoration ideas for a stunning, delicious homemade Oreo cake
Ingredients
For the Cake:
-
2 ¾ cups cake flour (or 2 ½ cups all-purpose flour)
-
2 cups sugar
-
½ teaspoon baking soda
-
1 ½ teaspoons baking powder
-
½ teaspoon salt
-
â…” cup vegetable shortening
-
¼ cup unsalted butter, room temperature
-
1 cup sour cream
-
½ cup milk
-
2 teaspoons clear vanilla extract
-
6 egg whites
-
2 cups chopped Oreos (about 15–20 Oreos)
-
Additional Oreos crushed and/or mini Oreos for decoration
For the Oreo Frosting:
-
1 ½ cups unsalted butter, room temperature (3 sticks)
-
1 package (8 oz) cream cheese, room temperature
-
1 pinch salt
-
1–2 tablespoons milk or cream (more if needed)
-
6 cups confectioner’s sugar (plus extra if needed)
-
2 teaspoons clear vanilla extract
-
1 cup crushed Oreos (about 10 Oreos)
Instructions
Step 1: Prepare the oven and pans
Preheat the oven to 325°F (160°C).
Grease and flour two 8-inch round cake pans thoroughly.
Place parchment paper rounds in the bottom of each pan for easy release.
Step 2: Crush the Oreos
Add about 15-20 Oreos to a ziplock gallon bag, push the air out, and seal it.
Use a meat mallet or a rolling pin to chop the Oreos into small pieces.
Do not crush them into fine crumbs; leave some chunks for texture.
Step 3: Mix the wet ingredients
In a medium bowl, whisk together the sour cream, milk, vanilla extract, and egg whites until smooth.
Set aside this mixture for later.
This helps to ensure even mixing when combined with the dry ingredients.
Step 4: Mix the dry ingredients
In a large mixing bowl, add the cake flour, sugar, baking soda, baking powder, and salt.
Whisk together until well combined.
This aerates the flour and helps distribute the leavening agents evenly.
Step 5: Add the fats to the dry mixture
With the mixer on medium speed, add the shortening and butter in chunks to the dry mixture.
Mix until the flour is coated and the mixture resembles coarse sand.
This step is critical for a tender crumb.
Step 6: Combine wet and dry ingredients
Add half of the liquid mixture to the flour mixture and mix on medium speed just until combined.
Scrape down the sides of the bowl, then add the remaining wet mixture.
Mix just until the ingredients are incorporated, being careful not to over-mix.
Step 7: Fold in the chopped Oreos
Use a spatula to gently fold the chopped Oreos into the batter by hand.
This keeps the batter light and prevents the Oreos from breaking down too much.
Distribute them evenly throughout the batter.
Step 8: Bake the cake
Pour the batter evenly into the prepared pans and smooth the tops.
Bake at 325°F for about 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks.
Step 9: Prepare the Oreo frosting
Crush about 10 Oreos finely, using a ziplock bag or a food processor.
In a large mixing bowl, beat the butter, cream cheese, and salt until smooth and creamy.
Gradually add the confectioner’s sugar, milk, and vanilla extract, mixing well after each addition.
Stir in the finely crushed Oreos with a spatula.
Step 10: Assemble the cake
Place one cake layer on a serving plate or cake stand.
Spread a generous layer of frosting over the top.
Place the second cake layer on top and frost the top and sides of the entire cake.
Step 11: Decorate the cake
Press crushed Oreos around the bottom edge of the cake.
Use a piping bag fitted with a large star tip to pipe swirls of frosting on the top.
Garnish with mini Oreos or extra crushed Oreos for a fun finish.
Recipe Summary and Q&A
In this guide, I shared how to bake the ultimate homemade Cookies & Cream Cake, filled and topped with luscious Oreo frosting.
We covered each step, from mixing the tender cake batter to assembling and decorating a bakery-worthy cake.
Can you make this cake ahead? Absolutely — store it covered in the refrigerator and bring it to room temperature before serving.
Can you freeze the layers? Yes — wrap them tightly and freeze for up to two months before frosting.
Whether for a special occasion or a weekend treat, this Oreo Cake is guaranteed to wow every single guest.
And trust me, once you try it, you will find yourself coming back for another slice again and again.