COOKIES AND CREAM!!!!!! I love cookies and I love cake but it never occurred to me to put them together until my husband Brian requested an Oreo cake for his birthday, so I whipped up my moistest vanilla cake, folded in chopped Oreos and a delicious cake was born.
This cake is officially one of my TOP posts and I think it’s the play of creamy and crunch in this moist fluffy cake that gives the recipe an edge. I do hope you get to try it! If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.
How do you make Oreo frosting?
The buttercream is just beyond, something about all those crushed Oreos works some serious magic. Feel free to use it on everything. There’s also a swirl of ganache because chocolate and it’s absolutely delicious.
Baking Tips to make an Oreo Cake
- Try not to chop the Oreos too finely. You want some crunch in the cake after baking.
- Fold the cookie bits in last and try to evenly distribute them.
- Use a kitchen scale to make sure each pan has an equal amount of batter in it. If you don’t have one try using a toothpick in the center to measure the height of the batter, like an oil gauge!
- Just as a hint; if you use cake strips when baking you’ll get a flat top and more tender sides. Cake strips are just wet fabric you wrap around the edge of the cake pans. You can make your own or buy a set online, I have a blog post on them and they are a game-changer!!
- Before you add the ganache for the drip test the consistency on a plate you’re holding perpendicular to the floor. If the ganache is too thick add a tablespoon of cream and you might need to heat the mixture as well.
- You can make the cake layers in advance, wrap them up and store at room temperature for a day or in the fridge for three days.
About This Oreo Cake
For those who prefer more crunch in each bite try substituting the ganache between each layer for chopped cookies!
Don’t forget the BEST BEST BEST part: the buttercream!!! I’ll be honest and tell you that I’ve never craved an Oreo — or eaten more than a couple at a time — but when crushed and blended into buttercream, they’re AMAZING!!!
If you want the EASIEST cake hack ever, just whip up some of this stuff. Cover anything in it and you’ll be an instant hero! Channel your inner superman and make this crowd pleaser.
For the Drip:
I love the look of a chocolate ganache drip. One of the main problems people have when making a drip cake is the consistency and i’m not going to lie, it can be a bit tricky! It might seem perfect when you mix it but the ganache cools quickly and a thickens.
How to Get it JUST Right:
I always warm my ganache up right before adding it and often test it on a plate I’m holding vertically to make sure I’m getting the type of drip that I want. You can also add more cream to loosen up the consistency.
Steps for making an Oreo Cake
How do you make an Oreo Cake?
1. Butter and flour three 6- inch pans. I use cake strips on my pans for more even baking as well. Preheat oven to 340F. Sift the dry ingredients together in a large bowl.
2. Beat the wet ingredients together in a medium bowl.
3. In a standing mixture fitted with a paddle attachment, beat butter until light and fluffy. Beat the dry ingredients into the butter until well incorporated, scrape the bowl at least once. Add the wet to the butter mixture and mix until just combined.
4. Fold in the crushed Oreos at the very end and mix until just combined. Divide the mixture evenly into the cake pans. Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.
5. Beat the butter until light and fluffy. Add the confectioners’ sugar and cream and mix. Reserve about a cup of the buttercream for the white dollops. Which will be piped with an 869 tip.
6. Mix in the crushed Oreos into the large batch of buttercream. Melt chocolate and cream together on low heat. Whisk together and set aside. You might need to add more or less cream to achieve the desired consistency.
7. Oreo buttercream goes between each layer, you can pipe it on or apply with a spatula.
8. Swirl chocolate between each layer. Don’t go overboard with the ganache as it will overpower the other flavors.
9. Coat outside of the Oreo cake with buttercream and smooth.
10. Add a skirt of crushed Oreos at the bottom of the cake.
11. Pour the ganache on top and allow to drip. Smooth top with an offset spatula.
12. Finally pipe white buttercream dollops on top with an 869 tip.
If you’ve made this cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Oreo Cake
This Oreo cake has all the crunch, creaminess and chocolate you could desire! The crushed cookies in the buttercream are basically magic.
Ingredients
For the Cake
- 2 cups all-purpose flour 237g
- 1 cup granulated sugar 228g
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup unsalted butter 176g, room temp
- 3 egg whites
- 1 tsp vanilla extract 5mL
- 1/2 cup sour cream 133g, room temp
- 1/2 cup whole milk 113g, room temp
- 1 cup chopped Oreos 120g
For the Buttercream:
- 1 1/2 cup butter 340g, room temp
- 5 cups confectioners' sugar 600g
- 1 1/3 cups crushed Oreos 165g
- 1/4 cup heavy cream 60g
- pinch salt kosher
For the Ganache:
- 1 cup semisweet chocolate chips 200g
- 1/2 cup Heavy cream 110g, heated
Instructions
For the Cake
Butter and flour three six inch pans. I use cake strips on my pans for more even baking as well. Preheat oven to 340F
In a standing mixture fitted with a paddle attachment, beat butter until light and fluffy.
Sift the dry ingredients together in a large bowl.
Beat the dry ingredients into the butter until well incorporated, scrape the bowl at least once.
Beat the wet ingredients together in a medium bowl.
Add the wet to the butter mixture and mix until just combined. Fold in the crushed Oreos at the very end and mix until just combined.
Divide the mixture evenly into the cake pans
Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.
For the Buttercream
Beat the butter until light and fluffy. Add the confectioners' sugar and cream and mix.
Reserve about a cup of the buttercream for the white dollops. Which will be piped with an 869 tip.
Mix in the crushed Oreos into the large batch of buttercream.
For the Ganache
Melt chocolate and cream together on low heat. Whisk together and set aside. You might need to add more or less cream to achieve the desired consistency.
For the Assembly
Oreo buttercream goes between each layer as well as a swirl of chocolate. Don't go overboard with the ganache as it will overpower the other flavors.
Coat outside with buttercream and smooth.
Add a skirt of crushed Oreos at the bottom of the cake.
Pour the ganache on top and allow to drip. Smooth top with an offset spatula.
Pipe white buttercream dollops on top with an 869 tip
Recipe Video
Recipe Notes
Baking Tips
- You can make the cake layers in advance, wrap them up and store at room temperature for a day or in the fridge for three days.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- Before you add the ganache for the drip test the consistency on a plate you're holding perpendicular to the floor. If the ganache is too thick add a tablespoon of cream and you might need to heat the mixture as well.
- Try not to chop the Oreos too finely. You want some crunch in the cake after baking.
- Fold the cookie bits in last and try to evenly distribute them.
- Use a kitchen scale to make sure each pan has an equal amount of batter in it. If you don't have one try using a toothpick in the center to measure the height of the batter, like an oil gauge!
If you love this recipe try these out!
Lemon Lavender Poppy Seed Pound Cake
Hi John, another gorgeous cake. My son loves Oreos, but he follows a gluten-free diet. Using your cake as inspiration, I created a gluten-free version, using Trader Joes GF oreos. https://www.saltandserenity.com/2018/04/cookies-and-cream-birthday-cake-gluten-free/
It was a big hit. I used cake strips for the first time, because of you! They are a game changer. I won’t make cakes without them again. I learn so much from every post. I’m a big fan.
Thanks!!
Salt and serenity,
I’m so happy everyone liked the cake! Cake strips are my favorite kitchen hack!
John
Hi! I’m trying to bake this for my birthday. Would the stability of this cake be enough to do a two tier? I have 6 inch pans already and just wanting to add another layer under those. Planning to do a rosette buttercream on the bottom tier then fondant covered on top. Any suggestions with those? Thank you!
Samantha,
The cake will be stable enough for 2 layers! Your design scheme sounds lovely! Hope you enjoy!
John
I made this for my husbands birthday and it tastes amazing but for some reason came out very dense. I did double the recipe but did so exactly. I even use the cake wrap things to keep sides and top even in the oven, Which work AMAZING!
Any ideas why this might have happened?
Megan,
I’m happy you liked it! I always sift my dry ingredients before!
John
I did!! I Followed your recipe exactly every step everything if you would put out the brand you used I would’ve used those too! first time making a cake by hand without using a box mix so I wanted to make it right!!!
It took 3 hours to make ( longer since I am disabled). It is still being eaten! And it’s is AMAZING. We are just taking much smaller pieces
can i just make this recipe for two or maybe one cake pan? then i’ll just cut the cake into half, because if i use thw whole recipe, the heat of oven won’t be evenly.
and i wonder is it possible to do the same too?
please HELP me, thanks,
Hi John, I did not have the time to scroll through all of the comments regarding this cake but I noted that the written ingredients list omitted the Kosher salt but you referenced it in the video…good thing I watched the video before baking…it is in the oven now…I will let you know how it turns out! Cannot wait! By the way, Are you considering a move to New England now that you are enjoying the springtime here in your CT rental?
Donna,
Yes I am! Hope you loved the cake! Thanks for letting me know!
John
Hi John, cake turned out amazing😍! Glad to hear you may make New England your home! I loved the boys’ birthday party photos!
hey John, I just wanted to ask if this recipe is enough for a 2-layer nine inch cake. Thank you
Nicky,
I would double it just in case! If it’s too much batter, make some cupcakes! You won’t be sorry! Hope you enjoy!
John
Thank you, John. I will let you know how it went
Hey great reciepe! I made this cake today but it was really thick it wasn’t as “runny” as yours was. Any idea? I wish I had read the comments about doubling it first LOL I did try 2 nine inch pans and they are really thin! so will attempt another batch tonight.
Wondering if I need to maybe make some altitude changes? I’m in Canada and I know our flour is a bit different. Any idea?
Robin,
Did the cake layers turn out fluffy? Sometimes the batter is more runny if I microwave the ingredients before! I would even triple this recipe for three 9-inch pans! Let me know how it goes!
John
no they weren’t fluffy at all. (annoyed me because I’m not dumb when it comes to baking!) LOL its only 2 9inch pans and they are like maybe 1/2 inch thick! I’ll be attempting it again, the only thing I can think of is maybe I mixed the wet ingredients too much. Will see what happens!
Hi there
I really want to make this cake but i don’t have heavy cream can i use whipping cream instead of heavy cream??
Thanks!
Nurliyana,
You can use whipping cream! They’re basically the same thing! Hope you enjoy!
John
Can I substitute skim milk for the whole milk? We have lactose intolerant people in the household and I want to accommodate for them
Emma,
Skim milk will work instead of whole milk!
John
Hi John.
How long does this cake last well in the fridge for? Could I make it two days in advance?
It looks amazing, thanks so much for sharing!
Susie,
You could bake the layers in advance, wrap them up and store in the refrigerator. Assemble the cake the day of and everything will taste pretty fresh! Hope that helps!
John
Thanks John! I’m making this right now for my friend’s birthday tomorrow. I’m making it in two 9″ layers though since I don’t have 6″ cake tins!
Hey Paul,
Thats awesome! Two 9″ layers should have been just fine. I hope everything turned out great!
Best,
John
This cake was amazing! I doubled the recipe and baked it in 8 inch pans. I thought it would be too sweet but it was perfectly balanced. Everybody loved it! Definitely making this again! Thank you 🙂
Hi Sakina,
I am so glad to hear that! Doubling the recipe was the right move. What will you make next?
Happy baking!
-John
Hi!
I made this cake for my birthday last week, it was a hit!
I really like the way you explain the entire process in your YouTube videos and I already have my eyes on the Apple and caramel cake .
Can’t wait to try more of your recipes!
Best wishes,
Miruna
Hi Miruna,
That is awesome to hear! Thank you so much. I’m so glad it was a hit! You should keep an eye out for my Apple spice cake with caramel on top! 😉
Happy Baking!
John
Hi John!
It’s my first time trying one of your recipes. The cake turned out amazing!!! Everybody loved it at work. Unlike other recipes from bloggers, I didn’t need to modify anything in your directions to make it work. I wish I can upload a picture of the cake here. I’ll definitely check out more of your enticing creations!
Thanks!
Donna
Donna, I’m so happy you enjoyed the cake!! Thanks so much for the kind words and I’d love to see your cake! You can always tag me on instagram if you use it. I’m @preppykitchen on it. If you ever get a chance please leave a rating for the recipe 🙂
Best,
John
Hi John,
Could I substitute the 1/2 cup sour cream+1/2 cup milk with 1 cup buttermilk? It’s hard to come by sour cream where I am and for most cakes I do at home, I usually make buttermilk by adding 1-2 tbsp of vinegar to my milk (to make 1 cup buttermilk).
I will definitely try this recipe out!
Thanks
Hi Mariel! That will work!!
This recipe was perfect! So easy to follow, especially when referencing your video, and most importantly the cake was delicious. Thanks for sharing. Can’t wait to try your other recipes.
Hi Grace,
I’m so glad you loved the cake and didn’t have any problems making it! What will you bake next?!
Best,
John
This cake was a hit at my office! I made a couple sheet pans with the cake batter recipe and it turned out amazingly moist with a perfect cream flavor. I didn’t have cake strips so I tried the foil-and-paper-towel tip, and it worked really well given I was working with cheap rectangle aluminum sheet pans. I can’t wait to one day make the buttercream and ganache to go along with the cake. Thanks for a great recipe!!
Hey Kristin,
I’m glad to hear you made your own cake strips and they were a success!! Also that everyone loved the cake!!
Best,
John
Oh John… I just made the Cookies and Cream Cake for morning tea to take to work and it was a hit. I doubled the recipe and used 8 inch pans. The cake was so light, yet moist and it turned out just like your photographs. Also, you have sincerely changed my life with the DIY baking strips. I made my own to try for this recipe and they worked perfectly. I already have in mind to bake the Apple Spice Cake next. Thank you for amazing site, I am beyond inspired.
This recipe works really well! It’s super delicious and easy to make. Everyone loves Oreos, let’s be real… so there is no better cake to make for birthday’s or special occasions. 10/10 would recommend everyone try this recipe.
Hi Giselle,
Thanks so much for your positive feedback! I’m so excited to hear you loved the cake!
Happy baking!!
John
Hi, if I do not have a stand mixer with a paddle attachment, is it alright if I just use a hand-mixer to beat the butter and sugar together? 🙁
Hi Suen,
A hand mixer will work!! I hope you enjoy the cake!
Best,
John
This cake is delicious! Made it as a test cake for a birthday. The birthday girl, her sister AND their friend highly approved! Super moist and a great solid, but not heavy, cake. The frosting is soooo yummy! Made it as a 2 layer 9″ cake, didn’t add the ganache. (Easier to put the rest in a lunchbox.) For the birthday party, I’m planning to double the recipe and defiantly adding the ganache.
Please kindly give a substitute for the Soar cream used.. What quantity of butter milk can replace that as I can’t get the cream at my location…
Hi Kokoma,
You can replace sour cream with the same amount of plain yogurt!
Best,
John
Oh i must really try this one.it looks decadent. I dont have sour cream? What can i substitute it with? Will thick curd work?
Hi Meera,
You can substitute sour cream for plain yogurt! I do it all the time and you really can’t taste the difference.
Enjoy the cake!!
Best,
John
Great, i am gonna try that 🙂
yogurt works fine !
doubled the recipe to do 3 8inch cakes for a birthday cake!
Hi Nicole,
I’m glad you made this cake! How did you like it?
Best,
John