Delicious Cookies and Cream Cake

This Cookies and Cream Cake is a dreamy dessert with rich chocolate layers paired with a creamy Oreo buttercream. It’s perfect for parties or any time you want a fun and classic sweet treat.

I baked this for a family birthday and everyone instantly fell for the chocolate and Oreo mix. The soft cake and crunchy frosting combo kept us happily asking for more.

Must-Have Ingredients

• Granulated sugar: keeps the cake sweet but light.
• Salt: regular or sea salt to boost flavors.
• Buttermilk: gives the cake a tender, slightly tart touch.
• Crushed Oreo cookies mixed in frosting and sprinkled on top: add that classic cookies and cream crunch and taste.
• Vanilla extract: adds nice flavor and smell.
• Unsalted butter, softened: needed for rich, silky frosting.
• Large eggs: help the cake rise and stay moist.
• Powdered sugar: sweetens and smooths out the frosting.
• Heavy cream: makes frosting light and easy to spread.
• Vegetable oil: keeps the cake moist.
• Strong black coffee (cooled): deepens the chocolate flavor.
• All-purpose flour: the base for sturdy but tender cake layers, fresh and finely ground is best.
• Unsweetened cocoa powder: gives rich chocolate taste, Dutch-processed works great.
• Cream cheese, softened: adds a tangy edge balancing the sweetness.
• Baking soda and baking powder: help the cake rise and get fluffy.
• Pinch of salt: keeps the buttercream balanced.
• Whipped cream (optional): fresh and airy for decorating.

Step-By-Step Instructions

Get Oven Ready:

Heat your oven to 350°F. Grease and flour two 9-inch pans or line with parchment to stop sticking.

Mix Dry Stuff:

Whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a big bowl so it’s lump-free and even.

Whip Wet Ingredients:

In another bowl, beat the eggs then stir in buttermilk, cooled coffee, oil, and vanilla till smooth.

Combine Wet & Dry:

Pour wet mix into dry slowly. Stir gently until it’s smooth but don’t overmix to keep it soft.

Bake The Layers:

Split batter between pans. Bake 18-20 minutes or till a toothpick comes out clean. Let cool in pans before taking out.

Make The Oreo Frosting:

Blend softened butter and cream cheese until creamy. Gradually add powdered sugar, heavy cream, vanilla, and a little salt. Beat till fluffy.

Mix In Oreos:

Carefully fold in crushed Oreos so the crunch stays.

Put Layers Together:

Set one cake layer on a plate, spread frosting over it. Add second layer and repeat.

Add Crumb Coat And Chill:

Spread a thin layer of frosting all around to trap crumbs. Chill fridge 30 minutes to set.

Finish Frosting And Add Toppings:

Smooth the rest of the frosting on top and sides. Decorate with more crushed Oreos and whipped cream if you like.

Crushed Oreos add a fun crunch with every bite, pairing perfectly with the creamy frosting. This treat was a hit at a holiday party and now it’s my easy go-to to wow guests.

Smart Ways To Store

Keep the cake loosely covered in the fridge so the buttercream stays firm. Take it out 30 minutes before eating to soften and bring out all the flavors. Leftovers stay fresh sealed tight in the fridge for four days or frozen up to two months.

Swap It Up Ideas

Try swapping half the all-purpose flour with almond flour for a nutty twist. Switch cream cheese for mascarpone for an extra-rich frosting. Gluten-free flour blends also work well for different diets and still hold the texture.

Perfect Matches

This goes great with hot espresso or a sweet vanilla latte that balances Oreo and chocolate tastes. Fresh berries or a quick berry sauce add a nice bright contrast. For extra indulgence, a scoop of vanilla bean ice cream is dreamy.

Where It Comes From

This cookies and cream style comes from classic American treats inspired by Oreos that hit shelves early last century. The cake puts a grown-up twist on a childhood favorite with fancy baking moves.

Seasonal Changes

In cold months, add cinnamon or espresso powder to warm things up. In summer, top with mint leaves and chilled whipped cream for a fresh vibe. For holidays, swap Oreos for peppermint bits or sprinkle with edible gold for sparkle.

After cutting, let the cake sit a couple of minutes so the frosting softens a bit and each bite melts in your mouth. This Cookies and Cream Cake combines amazing flavors and textures that always impress.

Frequently Asked Cooking Questions

→ What makes the chocolate taste stronger in this cake?

Adding cooled strong black coffee to the batter brings out the rich chocolate flavor and adds depth.

→ How do I get frosting that's nice and smooth?

Make sure the butter and cream cheese are softened before mixing to get a creamy, smooth buttercream without lumps.

→ Why do I need to chill the crumb coat before frosting?

Cooling the crumb coat helps it set so crumbs don’t mess up the final frosting and keeps things looking tidy.

→ Can I make the frosting more or less sweet?

Definitely, just change the amount of powdered sugar to get the sweetness and thickness you like in the buttercream.

→ What does buttermilk do in the cake batter?

Buttermilk makes the cake crumb tender and helps activate baking soda so the cake turns out light and moist.