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Cookies and Cream Cake Recipe

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★★★★★

4.9 from 111 reviews

This Cookies and Cream Cake combines the classic flavors of Oreo cookies within a moist, fluffy cake layered and frosted with a rich cookies and cream buttercream. Perfect for Oreo lovers, this cake features Oreo chunks baked into the batter and mixed into a creamy frosting, making it an irresistible dessert centerpiece for celebrations or casual indulgence.

Ingredients

Scale

Cookies and Cream Cake:

  • 3/4 cup unsalted butter, softened
  • 1 1/3 cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup whole milk, room temperature
  • 2 1/4 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup Oreo cookies, crushed into large chunks

Oreo Frosting:

  • 1 cup unsalted butter
  • 8 cups powdered sugar
  • 1/3 cup whole milk
  • 1 cup Oreo cookies, crushed into rough chunks
  • 1 teaspoon vanilla extract
  • Extra Oreos for decoration

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Butter and flour two 8-inch cake pans to prevent sticking.
  2. Sift dry ingredients: Sift together the flour, baking powder, and salt in a bowl, then set aside for gradual incorporation.
  3. Cream butter and sugar: In your stand mixer, beat the softened butter and sugar on medium speed for 2-3 minutes until light and fluffy. This aerates the batter for a tender crumb.
  4. Add eggs and vanilla: Add eggs one at a time, spacing 15 seconds apart, ensuring each is fully incorporated before adding the next. Add vanilla extract and reduce mixer speed to low.
  5. Combine flour and milk: Alternate adding portions of the sifted flour mixture and whole milk gradually while mixing on low speed, creating a smooth, uniform batter.
  6. Fold in Oreo chunks: Gently stir in the large Oreo cookie chunks to distribute evenly throughout the batter without crushing them too much.
  7. Pour and bake: Evenly divide the batter between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool cakes: Allow the cakes to cool completely on a wire rack before frosting.
  9. Make the frosting: Beat butter in a stand mixer on medium speed until light and fluffy, about 30 seconds. Gradually add powdered sugar and milk alternately, continuing to mix until smooth.
  10. Add vanilla and Oreos to frosting: Stir in vanilla extract, then gently fold in the Oreo chunks for texture and flavor.
  11. Assemble the cake: Level the top of each cake layer with a knife or cake leveler. Place one cake layer on your cake stand or serving plate and secure by spreading a small amount of frosting underneath.
  12. Layer frosting: Spread 1 cup of frosting evenly over the first cake layer. Add the second cake layer on top.
  13. Crumb coat the cake: Apply a thin layer of frosting over the entire cake to lock in crumbs. Refrigerate the cake for 2 hours to set the crumb coat.
  14. Finish frosting: After chilling, spread the remaining frosting evenly over the cake’s exterior, smoothing with an offset spatula.
  15. Decorate: Reserve 1 cup of frosting and place it in a piping bag. Pipe swirled mounds around the top edge of the cake and top each with an Oreo cookie for decoration.

Notes

  • Ensure the butter and milk are at room temperature for best mixing results.
  • Crushing Oreos into chunks rather than powder allows for lovely cookie pieces embedded in the cake and frosting.
  • Refrigerating the crumb coat before final frosting prevents crumbs from mixing into the outer layer and ensures a clean finish.
  • If desired, double wrap the cake layers while cooling to retain moisture.
  • Use an offset spatula for easier frosting application and smoothing.
  • Store the cake refrigerated and bring to room temperature before serving for best flavor.

Keywords: Cookies and Cream Cake, Oreo Cake, Cookies and Cream Frosting, Oreo Dessert, Layer Cake

Find it online: https://jedentaglecker.com/cookies-and-cream-cake-recipe/