Oreo Cookies and Cream Cake Recipe

Mary and Brenda Maher

By Brenda & Mary

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This treat has a special place in my heart. Every year, my grandma would whip up this incredible cookies and cream birthday cake. It was a tradition that brought the whole family together, filled with laughter and devouring every last crumb of that delicious cake.

Cookies and Cream Cake

If you’re looking for a dessert that’s sure to please everyone at your next gathering, look no further. Keep reading to learn how to make this irresistible homemade cookies and cream cake recipe!

Why You’ll Love This Cookies and Cream Cake Recipe

There’s so much to love about this cake I hardly know where to start:

  • If you’re a fan of vanilla cake, whipped frosting, and, of course, Oreo cookies, you’re going to go crazy for this cake. I stuck with vanilla for both the cake and frosting so that the Oreo flavor really shines through.
  • This cake with Oreo filling is all about the perfect balance. It’s buttery, soft, and moist, with a light and airy whipped frosting that’s like a cloud on your tongue. The Oreo crumbs in the cake become soft and cakey as they bake, so there are no crunchy bits – just pure, melt-in-your-mouth goodness. If you like the bite-sized version of this cake, try my cookie dough cupcakes with some surprising twists!
  • It’s easy to make and perfect for feeding a crowd. No complex layering, decorating, or assembly is required. You can slice and serve this cake in a flash, making it ideal for potlucks, parties, or just a casual get-together.

How to Make Cookies and Cream Cake

Making The Oreo Cake

Step 1: Preheat and Prep

Kick things off by setting your oven to 320°F (160°C). Make sure the fan is on to spread the heat evenly. Grab two 6-inch tins and either grease them up or line them with parchment paper. I swear by my DIY cake release for this step—it’s a game-changer.

Step 2: Chop the Oreos

Grab your Oreos and give them a rough chop. You’re aiming for bite-sized chunks, not dust or boulders. Park them aside for a moment; we’ll come back to them later.

Cookies and Cream Cake batter

Step 3: Mix Dry Ingredients

Put your all-purpose flour, baking powder, baking soda, cornflour, and just a pinch of salt in a medium mixing bowl. Whisk it all together until it’s buddy-buddy. This mix is setting the stage for our cake’s structure, so don’t skip the sifting—it keeps clumps at bay.

Step 4: Make the Wet Mixture

In a separate bowl, gather the sugar, vegetable oil, and butter. Using an electric mixer (handheld or stand, your pick), cream them together for a couple of minutes until they’re looking light and fluffy.

Step 5: Add Eggs

Drop in the eggs, one at a time, giving each a good mix (about 10 seconds) before putting the next in to ensure it is fully incorporated. Stir in a quarter cup of buttermilk, vinegar, and vanilla extract until everything is smooth and homogenous.

Step 6: Fold and Mix

Pour half of the dry mix into the wet ingredients and use a spatula to fold them together. No rough handling needed, and just until it’s combined. Follow up with the rest of the buttermilk, fold again, then the rest of the dry mix.

Step 7: Add the Oreos

Fold the chopped Oreos into the batter gently, just until they’re evenly dispersed. Don’t overmix; it’s the biggest mistake you can make here when it comes to cake texture.

Step 8: Bake

Pour the batter into your prepared cake pans, smoothing out the top for even baking. Pop it into the oven for about 35 minutes. You’ll know it’s done when a knife or toothpick comes out clean or with a few moist crumbs clinging on.

Step 9: Cool Down

Let the entire cake hang out in its tin for about 20 minutes after baking. Then, turn it out onto a rack to cool completely. Patience is key here as a cool cake is much easier to decorate.

Making the Oreo Buttercream Frosting

Follow along with my recipe guide here to make this frosting quickly at home.

Cookies and Cream Cake frosting
Chocolate Peanut Butter Cake

Decorating the Cake

Step 1: Trim (Optional)

If you’re after that picture-perfect look, feel free to trim the caramelized edges off the cake layers. This step is all about aesthetics, so if you’re not too concerned, feel free to skip it. Make sure the cake is level, too, while you’re trimming.

Cookies and Cream Cake decorated

Step 2: Decorate the First Layer

Place your first layer on the stand and slather a generous layer of frosting on top. Crush 2 Oreos right above it for that extra crunch and texture.

Step 3: Stack Another Layer

Add the second layer and go to town with the buttercream on the sides and top. A cake scraper is your best friend for smooth sides.

Step 4: Take Care of Details

Pop the rest of the buttercream into a piping bag and adorn the top edges with swirls. Blitz two more Oreos into fine crumbs and press them gently against the sides of the frosted cake. This part can be messy, but it’s always fun. Finally, crown each buttercream swirl with an Oreo.

Cookies and Cream Cake final

Some Notes on Making Cookies and Cream Cake

Here are some tips that I’ve learned (sometimes the hard way) when making an Oreo cake:

  • Serving: You can either serve this cake right away or let it sit covered for a few hours before digging in. The frosting holds up well either way, so no worries about it melting down during a warm afternoon garden party.
  • Storage: Cover the leftovers tightly and pop them into the fridge. They’ll keep well for up to 5 days. You can even freeze it for up to 2 months in an airtight container. Just remember to thaw it overnight in the fridge and let it come to room temperature before serving.
  • Flour Options: In a pinch, you can absolutely swap out the all-purpose flour for cake flour. Cake flour has a lower protein content, which means it will give you a slightly softer and more delicate frosting. If you do go this route, you’ll also want to omit the cornstarch in the recipe.
  • Mixing: Remember, we’re aiming for a light and fluffy frosting, so be gentle when you’re folding in the Oreo crumbs. Overmixing can lead to a dense frosting, so stop as soon as everything is incorporated.

If you’re using a stand mixer, definitely use the paddle attachment for the initial creaming of the butter and sugar. But for that final fold-in of the Oreos, it’s actually better to do that by hand with a spatula. This gives you more control and helps prevent overmixing.

  • Oven Setting: This recipe uses an oven with the fan function turned on. That fancy fan helps circulate the hot air and cooks things more evenly. If your oven doesn’t have a fan, no worries. Just bump up the baking temperature to 350°F (175°C) to compensate for the lack of air circulation.

Frequently Asked Questions

Is Cookies and Cream Cake the Same as Oreo Cake?

Pretty much. The terms are used interchangeably most of the time. Oreo is simply the most popular and well-known brand of chocolate sandwich cookies, so an “Oreo cake” essentially means a cookies and cream cake made with Oreo cookies.

What Can I Use Instead of Oreo Cookies?

Any chocolate sandwich cookie will do the trick. I’ve had good results with Trader Joe’s Joe-Joe’s cookies or even generic store-brand versions. The key is making sure they have that distinct cookies and cream cake filling.

Can I Make This Cake Ahead of Time?

Absolutely! You can bake the cake layers and store them in the refrigerator for up to 2 days before frosting.

What Frosting Should I Use Besides Oreo Buttercream?

Chocolate ganache, vanilla buttercream, or even a simple stabilized whipped cream topping would all be delicious options.

Can I Use Homemade Buttermilk Instead?

Store-bought products are thicker and have a bit more tang, which is perfect for this frosting. If you try to sub in a homemade version, you’ll likely need to use less, about ⅚ cup instead.What are you waiting for? Now, go forth and bake up a storm with this easy cookies and cream cake recipe!

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Cookies and Cream Cake

Cookies And Cream Cake

An amazing fusion of chocolate cake and Oreo cookies, crowned with silky buttercream for the ultimate dessert treat.
4 from 1 vote
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Course: Cake
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 8 people
Calories: 628kcal


For the Cake:

  • 1 ½ cups All-purpose flour
  • 10 Oreos
  • cup Cornstarch
  • tsp Baking soda
  • tsp Baking powder
  • cup Unsalted butter (room temperature)
  • tsp Salt
  • cup Unflavored vegetable oil
  • 1 ⅙ cups White granulated sugar
  • 2 Eggs (room temperature)
  • 1 tbsp Vanilla extract
  • tsp White vinegar
  • 1 cup Buttermilk (room temperature)

For the Oreo Buttercream Frosting:

  • 10 Oreos
  • 1 cup Unsalted butter (room temperature)
  • 1 ⅚ cups Icing sugar
  • 1 tbsp Milk (or Heavy cream)
  • 1 tsp Vanilla essence/extract

Extra for Decorating (optional):

  • 10-12 Oreos


Making the Cake

  • Preheat your oven to 320°F (160°C). Grease or line two 6-inch cake tins.
  • Roughly chop Oreos into bite-sized pieces.
  • Mix dry ingredients (flour, baking powder, baking soda, cornflour, salt) in a bowl.
  • Cream together sugar, vegetable oil, and butter until light and fluffy.
  • Add eggs one at a time, mixing well after each addition. Stir in buttermilk, vinegar, and vanilla.
  • Fold in half of the dry mix, then the remaining buttermilk, and finally, the rest of the dry mix.
  • Gently fold in the chopped Oreos.
  • Pour the cake batter into the prepared tins. Bake them for about 35 minutes.
  • Cool the cake in the tins for 20 minutes, then transfer it to a wire rack to cool completely.
  • Make Oreo buttercream frosting.

Assemble the Cake

  • Trim and level cake layers if desired.
  • Frost the first layer with buttercream and crushed Oreos.
  • Stack the second layer and frost the sides and top.
  • Pipe buttercream swirls on top and press Oreo crumbs onto the sides.
  • Top each swirl with an Oreo cookie.


  • Serve at room temperature or chilled.
  • Store in the fridge for up to 5 days or freeze for up to 2 months.
  • Use cake flour for all-purpose flour instead if needed, but must omit cornstarch in that case.
  • Gently fold in Oreo crumbs to avoid overmixing and dense frosting.
  • Use a paddle attachment to cream the butter and sugar, but fold in Oreos by hand.
  • Increase oven temperature to 350°F (175°C) if your oven doesn’t have a fan.


Calories: 628kcal | Carbohydrates: 84g | Protein: 6g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 240mg | Potassium: 102mg | Fiber: 1g | Sugar: 32g | Calcium: 82mg | Iron: 1mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!

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Mary and Brenda Maher

Mary & Brenda Maher

Mary & Brenda Maher, are the founders of Cake Girls, a Chicago-based online baking shop specializing in cake supplies, party decor, and DIY cake tutorials. They are known for their elaborate and artistic cake creations, which have been featured on the Food Network Challenge and in a reality show, Amazing Wedding Cakes.

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