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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
Keyword: Cookies And Cream Cake
Prep Time: 10 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 8 people
Calories: 628kcal

Ingredients

For the Cake:

  • 1 ½ cups All-purpose flour
  • 10 Oreos
  • ⅙ cup Cornstarch
  • ⅓ tsp Baking soda
  • ⅓ tsp Baking powder
  • ⅓ cup Unsalted butter (room temperature)
  • ⅓ tsp Salt
  • ⅓ cup Unflavored vegetable oil
  • 1 ⅙ cups White granulated sugar
  • 2 Eggs (room temperature)
  • 1 tbsp Vanilla extract
  • ⅔ 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

Instructions

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.

Notes

  • 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.

Nutrition

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!