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.
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
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.
Notes
For a deeper chocolate flavor, double the cocoa powder and use dark chocolate Oreos.
You can make cupcakes instead—bake for 18–20 minutes.
To make ahead, bake cake layers a day in advance and refrigerate until ready to frost.
This cake freezes well when wrapped in plastic wrap and foil—freeze up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
