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).

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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.