Name: Cookies and Cream Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; ½ teaspoon salt; 1 ½ cups granulated sugar; 2 large eggs; ¾ cup plain yogurt or sour cream; ½ cup vegetable oil; 2 teaspoons vanilla extract; ¾ cup brewed coffee or hot water; ¾ cup milk; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; 2 tablespoons heavy cream or milk; 1 teaspoon vanilla extract; 12 Oreo cookies, crushed; Optional: Additional crushed Oreos; Optional: Whole Oreos for topping

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A rich and indulgent chocolate cake layered with a creamy, cookie-filled frosting, this Cookies and Cream Cake is a dessert I turn to when I'm craving something truly special. Whether it’s for a birthday, a celebration, or simply to satisfy my Oreo obsession, this cake never disappoints. Moist layers of chocolate cake meet fluffy vanilla buttercream speckled with crushed Oreos—it’s everything I want in a show-stopping dessert.

Cookies and Cream Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 ½ cups all-purpose flour

¾ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

½ teaspoon salt

1 ½ cups granulated sugar

2 large eggs

¾ cup plain yogurt or sour cream

½ cup vegetable oil

2 teaspoons vanilla extract

¾ cup brewed coffee or hot water

¾ cup milk

For the Cookies and Cream Frosting:

1 cup unsalted butter, softened

3 ½ cups powdered sugar

2 tablespoons heavy cream or milk

1 teaspoon vanilla extract

12 Oreo cookies, crushed

For Garnish (Optional):

Additional crushed Oreos

Whole Oreos for topping

Directions

I start by preheating the oven to 350°F (175°C) and preparing two 8-inch round cake pans—either by greasing and flouring them or lining them with parchment.

In a large bowl, I whisk the flour, cocoa powder, baking powder, baking soda, and salt. Then, in another bowl, I beat the sugar, eggs, yogurt, oil, and vanilla together until the mixture is smooth.

Next, I mix the dry ingredients into the wet ingredients, alternating with the coffee and milk, beginning and ending with the dry mix. I stir until just combined.

I divide the batter evenly into the prepared pans and bake for 30–35 minutes, until a toothpick inserted into the center comes out clean. After letting the cakes cool in their pans for about 10 minutes, I transfer them to a wire rack to cool completely.

For the frosting, I beat the butter until it’s fluffy, then gradually add the powdered sugar, followed by the vanilla and cream. Once it’s light and creamy, I fold in the crushed Oreos.

When the cakes are cool, I frost the top of one layer, add the second layer, and cover the whole cake with the remaining frosting. I like to garnish with extra crushed or whole Oreos for that final touch.

Servings and timing

Servings: 12

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Calories per Serving: 520 kcal

Variations

Sometimes I swap the regular Oreos for flavored versions—mint, peanut butter, or even birthday cake Oreos add a fun twist. If I want an extra-rich flavor, I double the cocoa powder and use dark chocolate Oreos. For a quicker version, I’ve also made this cake as cupcakes—just adjust the baking time to about 18–20 minutes.

Storage/Reheating

I store leftover cake covered in the refrigerator for up to 5 days. To keep the frosting soft, I let each slice sit at room temperature for about 15 minutes before serving. This cake also freezes well—I wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. When I’m ready to enjoy it, I thaw overnight in the fridge.

FAQs

How do I keep the cake layers moist?

I use yogurt or sour cream in the batter, and I don’t overmix—both are key for keeping the cake tender and moist.

Can I use store-bought frosting?

I can, but I think homemade gives a much better texture and flavor, especially with the crushed Oreos folded in.

What’s the purpose of the coffee in the cake?

I use brewed coffee to deepen the chocolate flavor. It doesn’t make the cake taste like coffee—it just enhances the richness.

Can I make this cake ahead of time?

Yes, I often bake the layers a day in advance. I wrap them tightly and refrigerate until I’m ready to frost.

Can I make this cake gluten-free?

I can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Just make sure the Oreos are gluten-free, too.

Conclusion

This Cookies and Cream Cake is the kind of dessert I make when I want to impress without a complicated recipe. The chocolate cake is rich and moist, and the Oreo-loaded frosting is a crowd favorite every time. It’s fun, nostalgic, and absolutely delicious—a treat I find myself coming back to again and again.

Recipe:

Cookies and Cream Cake

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Author: Cheryl
Total Time: 55 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

A rich and indulgent chocolate cake layered with creamy, Oreo-filled frosting. This Cookies and Cream Cake combines moist chocolate cake with fluffy vanilla buttercream packed with crushed cookies—perfect for birthdays, celebrations, or any time you're craving something sweet and nostalgic.

Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat the sugar, eggs, yogurt (or sour cream), oil, and vanilla extract until smooth.
Gradually mix the dry ingredients into the wet mixture, alternating with the coffee and milk. Begin and end with the dry ingredients. Stir until just combined.
Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the frosting, beat the butter until fluffy. Gradually add the powdered sugar, followed by vanilla and cream or milk. Beat until light and creamy.
Fold in the crushed Oreo cookies.
Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and cover the whole cake with the remaining frosting.
Garnish with additional crushed or whole Oreos as desired.