Introduction
Craving a dessert that’s a chocolatey, creamy dream come true? Say hello to Cookies and Cream Oreo Cake! This indulgent cake combines a moist vanilla cake studded with Oreo chunks, layered with a luscious Oreo-infused frosting, and decorated with whole and crushed Oreos for extra flair. Perfect for birthdays, celebrations, or any time you want to impress, this cake is as fun to make as it is to eat. Curious about how to create this Oreo-packed masterpiece? Let’s dive into this decadent recipe that’s sure to satisfy your sweet tooth!
Overview: Why Cookies and Cream Oreo Cake Is Special
Cookies and Cream Oreo Cake is a showstopping dessert that elevates a classic vanilla cake with the iconic flavor of Oreo cookies. The moist cake, enriched with sour cream and studded with crushed Oreos, pairs perfectly with a creamy frosting that’s loaded with more Oreo goodness. It’s easy to prepare using a boxed cake mix, yet looks and tastes like a bakery creation. With its striking layers and fun decorations, it’s a crowd-pleaser for kids and adults alike.
- Time Requirement:
- Prep: 20 minutes
- Baking: 25–30 minutes
- Cooling: 1 hour
- Frosting and Assembly: 20 minutes
- Chilling: 1 hour
- Total: About 3 hours
- Difficulty Level: Easy to Moderate. Involves basic baking and frosting skills but is straightforward with a cake mix base.
- Why It’s Special: This recipe serves 12–16, offers a stunning layered presentation, and delivers intense Oreo flavor. It’s versatile, great for celebrations, and perfect for Oreo lovers.
Essential Ingredients
This cake comes together with ingredients for the cake, frosting, and decorations, creating a rich, Oreo-packed dessert. Here’s what you need and why each matters:
For the Cake
- Vanilla Cake Mix (1 box, about 15.25 oz): Provides a reliable, moist cake base with minimal effort.
- Sour Cream (1 cup): Adds moisture and richness for a tender crumb.
- Large Eggs (3): Bind the batter and add structure.
- Vegetable Oil (½ cup): Keeps the cake soft and moist.
- 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): Infuse the cake with chocolatey, creamy Oreo flavor.
- Granulated Sugar (¼ cup): Sweetens the batter and balances the Oreo’s richness.
For the Oreo Frosting
- Heavy Cream (2 cups): Whips into a light, fluffy base for the frosting.
- Cream Cheese (8 oz, softened): Adds tangy richness and stability to the frosting.
- Powdered Sugar (½ cup): Sweetens the frosting smoothly without graininess.
- Vanilla Extract (1 tsp): Enhances the frosting with a subtle sweetness.
- Crushed Oreo Cookies (1 cup): Infuse the frosting with Oreo flavor and texture.
- White Chocolate Chips (¼ cup, optional): Melted for a drizzle, adding a sweet, decorative touch.
For Decoration
- Whole Oreo Cookies: Add visual appeal and crunch.
- Extra Crushed Oreos: Sprinkle for texture and a polished look.
Substitutions and Variations
- Cake Mix: Use white or yellow cake mix, or make a homemade vanilla cake batter for a from-scratch version.
- Sour Cream: Substitute with Greek yogurt or buttermilk for similar moisture and tang.
- Oil: Swap for melted butter for a richer flavor.
- Frosting: Use store-bought whipped frosting mixed with crushed Oreos for a shortcut.
- Dairy-Free: Use dairy-free cream cheese, plant-based whipped topping, and dairy-free cake mix; omit white chocolate or use dairy-free chocolate.
- Gluten-Free: Use a gluten-free vanilla cake mix and ensure Oreos are gluten-free (or use a gluten-free alternative).
Step-by-Step Instructions
Follow these steps to create a Cookies and Cream Oreo Cake that’s moist, creamy, and bursting with Oreo flavor:
- Prepare the Cake:
- Preheat your oven to 350°F (175°C).
- Grease two 9-inch round cake pans or line with parchment paper for easy removal.
- 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 on medium speed until smooth and well combined (about 2 minutes).
- Fold in 1½ cups crushed Oreo cookies and ¼ cup granulated sugar with a spatula until evenly distributed.
- Divide the batter evenly between the prepared pans, smoothing the tops.
- Bake the Cake:
- Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely (about 1 hour).
- Prepare the Oreo Frosting:
- In a large bowl, whip 2 cups heavy cream with a hand mixer until soft peaks form (about 2–3 minutes). Set aside.
- In another large bowl, beat 8 oz softened cream cheese, ½ cup powdered sugar, and 1 tsp vanilla extract until light and fluffy (about 2 minutes).
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Fold in 1 cup crushed Oreo cookies, mixing until evenly distributed.
- Assemble the Cake:
- Place one cooled cake layer on a serving plate or cake stand.
- Spread a generous layer of Oreo frosting (about ⅓ of the frosting) over the top.
- Place the second cake layer on top, pressing gently to secure.
- Use the remaining frosting to cover the top and sides of the cake, smoothing with an offset spatula or creating swirls for texture.
- Decorate:
- Optionally, melt ¼ cup white chocolate chips in a microwave-safe bowl (in 15-second intervals, stirring until smooth) and drizzle over the top of the cake.
- Decorate the top with whole Oreo cookies (place around the edge or in a pattern) and sprinkle extra crushed Oreos over the top or sides for added texture.
- Chill and Serve:
- Refrigerate the cake for at least 1 hour to set the frosting and enhance the flavors.
- Slice into 12–16 wedges with a sharp knife and serve chilled or at cool room temperature.
Cooking Tips
- Even Cake Layers: Weigh the batter or use a measuring cup to divide it evenly between pans for uniform layers.
- Cool Completely: Ensure cakes are fully cooled before frosting to prevent the frosting from melting.
- Whipped Cream: Chill the bowl and beaters before whipping cream for faster, firmer peaks.
- Clean Slices: Dip a knife in hot water and wipe clean between cuts for neat slices.
Assembly: Building the Perfect Cookies and Cream Oreo Cake
This cake is all about layering moist cake with creamy frosting and fun decorations for a showstopping dessert. Here’s how to make it look and taste amazing:
- Cake Layers:
- Mix the batter until smooth but avoid overmixing to keep the cake tender.
- Fold in Oreos gently to distribute evenly without breaking them down too much.
- Oreo Frosting:
- Whip cream to soft peaks for a light texture, and fold gently to maintain airiness.
- Spread frosting evenly between layers and on the outside for a polished look.
- Decorations:
- Place whole Oreos strategically for visual impact, such as in a circle or piled in the center.
- Sprinkle crushed Oreos lightly to avoid overpowering the frosting’s smoothness.
- Presentation Tips:
- Serve on a cake stand to showcase the layers and decorations.
- Garnish with a drizzle of white chocolate or extra Oreo crumbs for a bakery-style finish.
- Pair with a glass of milk or coffee to complement the chocolatey, creamy flavors.
Storage and Make-Ahead Tips
This cake is ideal for preparing ahead and stays fresh with proper storage:
- Refrigerator: Store covered in the fridge for up to 5 days. Keep in a cake carrier or wrap loosely to protect decorations.
- Freezer: Freeze unfrosted cake layers (wrapped tightly in plastic wrap and foil) for up to 2 months. Thaw in the fridge overnight, then frost and decorate. Frosted cake can be frozen for up to 1 month; thaw in the fridge.
- Make-Ahead: Bake the cakes up to 1 day in advance and store wrapped at room temperature. Prepare the frosting up to 1 day ahead and refrigerate; re-whip briefly before using. Assemble the cake up to 1 day before serving.
- Serving Tip: Serve chilled for a firm frosting texture or let sit for 15–20 minutes for a softer bite.
Recipe Variations
Get creative with these fun twists to make the cake your own:
- Chocolate Oreo Cake: Use a chocolate cake mix instead of vanilla for a double-chocolate treat.
- Mint Oreo Cake: Add ½ tsp peppermint extract to the frosting and use mint Oreos.
- Peanut Butter Oreo Cake: Swirl ¼ cup peanut butter into the frosting and use peanut butter Oreos.
- Berry Oreo Cake: Add a layer of fresh strawberries or raspberries between the cake layers for a fruity twist.
- Gluten-Free Version: Use a gluten-free cake mix and gluten-free Oreos or a similar cookie.
Conclusion
Cookies and Cream Oreo Cake is the ultimate dessert for Oreo lovers, offering a perfect blend of moist vanilla cake, creamy Oreo frosting, and crunchy cookie decorations in every bite. With its easy preparation, stunning presentation, and crowd-pleasing flavors, it’s a must-try for birthdays, parties, or any time you crave a decadent treat. This recipe is so fun and rewarding, you’ll want to make it a celebration staple. So grab your Oreos, preheat that oven, and get ready to enjoy a cake that’s pure chocolatey bliss!
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Cookies and Cream Oreo Cake Recipe
Description
Craving a dessert that’s a chocolatey, creamy dream come true? Say hello to Cookies and Cream Oreo Cake! This indulgent cake combines a moist vanilla cake studded with Oreo chunks, layered with a luscious Oreo-infused frosting, and decorated with whole and crushed Oreos for extra flair. Perfect for birthdays, celebrations, or any time you want to impress, this cake is as fun to make as it is to eat.
Ingredients
For the Cake
-
Vanilla Cake Mix (1 box, about 15.25 oz): Provides a reliable, moist cake base with minimal effort.
-
Sour Cream (1 cup): Adds moisture and richness for a tender crumb.
-
Large Eggs (3): Bind the batter and add structure.
-
Vegetable Oil (½ cup): Keeps the cake soft and moist.
-
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): Infuse the cake with chocolatey, creamy Oreo flavor.
-
Granulated Sugar (¼ cup): Sweetens the batter and balances the Oreo’s richness.
For the Oreo Frosting
-
Heavy Cream (2 cups): Whips into a light, fluffy base for the frosting.
-
Cream Cheese (8 oz, softened): Adds tangy richness and stability to the frosting.
-
Powdered Sugar (½ cup): Sweetens the frosting smoothly without graininess.
-
Vanilla Extract (1 tsp): Enhances the frosting with a subtle sweetness.
-
Crushed Oreo Cookies (1 cup): Infuse the frosting with Oreo flavor and texture.
-
White Chocolate Chips (¼ cup, optional): Melted for a drizzle, adding a sweet, decorative touch.
For Decoration
-
Whole Oreo Cookies: Add visual appeal and crunch.
-
Extra Crushed Oreos: Sprinkle for texture and a polished look.
Substitutions and Variations
-
Cake Mix: Use white or yellow cake mix, or make a homemade vanilla cake batter for a from-scratch version.
-
Sour Cream: Substitute with Greek yogurt or buttermilk for similar moisture and tang.
-
Oil: Swap for melted butter for a richer flavor.
-
Frosting: Use store-bought whipped frosting mixed with crushed Oreos for a shortcut.
-
Dairy-Free: Use dairy-free cream cheese, plant-based whipped topping, and dairy-free cake mix; omit white chocolate or use dairy-free chocolate.
-
Gluten-Free: Use a gluten-free vanilla cake mix and ensure Oreos are gluten-free (or use a gluten-free alternative).
Instructions
-
Prepare the Cake:
-
Preheat your oven to 350°F (175°C).
-
Grease two 9-inch round cake pans or line with parchment paper for easy removal.
-
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 on medium speed until smooth and well combined (about 2 minutes).
-
Fold in 1½ cups crushed Oreo cookies and ¼ cup granulated sugar with a spatula until evenly distributed.
-
Divide the batter evenly between the prepared pans, smoothing the tops.
-
-
Bake the Cake:
-
Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
-
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely (about 1 hour).
-
-
Prepare the Oreo Frosting:
-
In a large bowl, whip 2 cups heavy cream with a hand mixer until soft peaks form (about 2–3 minutes). Set aside.
-
In another large bowl, beat 8 oz softened cream cheese, ½ cup powdered sugar, and 1 tsp vanilla extract until light and fluffy (about 2 minutes).
-
Gently fold the whipped cream into the cream cheese mixture until fully combined.
-
Fold in 1 cup crushed Oreo cookies, mixing until evenly distributed.
-
-
Assemble the Cake:
-
Place one cooled cake layer on a serving plate or cake stand.
-
Spread a generous layer of Oreo frosting (about ⅓ of the frosting) over the top.
-
Place the second cake layer on top, pressing gently to secure.
-
Use the remaining frosting to cover the top and sides of the cake, smoothing with an offset spatula or creating swirls for texture.
-
-
Decorate:
-
Optionally, melt ¼ cup white chocolate chips in a microwave-safe bowl (in 15-second intervals, stirring until smooth) and drizzle over the top of the cake.
-
Decorate the top with whole Oreo cookies (place around the edge or in a pattern) and sprinkle extra crushed Oreos over the top or sides for added texture.
-
-
Chill and Serve:
-
Refrigerate the cake for at least 1 hour to set the frosting and enhance the flavors.
-
Slice into 12–16 wedges with a sharp knife and serve chilled or at cool room temperature.
-
Cooking Tips
-
Even Cake Layers: Weigh the batter or use a measuring cup to divide it evenly between pans for uniform layers.
-
Cool Completely: Ensure cakes are fully cooled before frosting to prevent the frosting from melting.
-
Whipped Cream: Chill the bowl and beaters before whipping cream for faster, firmer peaks.
-
Clean Slices: Dip a knife in hot water and wipe clean between cuts for neat slices.
FAQs
Q: Can I use homemade cake batter?
A: Yes! Substitute the cake mix with your favorite vanilla cake recipe for a 9-inch double-layer cake, adding the sour cream, milk, and Oreos as directed.
Q: Is this cake healthy?
A: It’s a rich dessert high in sugar and fat. Use reduced-fat cream cheese or less sugar for a lighter version, and enjoy in moderation!
Q: Why is my frosting runny?
A: Runny frosting can result from under-whipped cream or warm cream cheese. Chill the frosting briefly and re-whip if needed.
Q: Can I use a different pan size?
A: Two 9-inch pans are ideal. For 8-inch pans, increase baking time by 5–10 minutes; for a 13×9-inch pan, adjust to a single layer and reduce baking time.
Q: How do I store leftovers?
A: Store in the fridge for up to 5 days or freeze unfrosted layers for up to 2 months. See storage tips above for details.
Q: Can I make this dairy-free?
A: Yes! Use dairy-free cake mix, plant-based cream cheese, whipped coconut cream, and dairy-free Oreo-like cookies; omit white chocolate or use dairy-free chocolate.