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. You should also check out my oreo cookie ball recipe! 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.
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.
How to 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.
Pro Tips for this recipe
- 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.
If you’ve made this Oreo cake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Oreo Cake
Video
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
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!
Nutrition
Giselle Ramos says
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.
John K. says
Hi Giselle,
Thanks so much for your positive feedback! I’m so excited to hear you loved the cake!
Happy baking!!
John
Lucy Core says
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.
Kristin A. says
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!!
John K. says
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
Grace says
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.
John K. says
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
Mariel says
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
jkanell says
Hi Mariel! That will work!!
Donna says
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
jkanell says
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
Miruna says
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
John K. says
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
Sakina says
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 🙂
John K. says
Hi Sakina,
I am so glad to hear that! Doubling the recipe was the right move. What will you make next?
Happy baking!
-John
Paul says
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!
John K. says
Hey Paul,
Thats awesome! Two 9″ layers should have been just fine. I hope everything turned out great!
Best,
John
Susie says
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!
John K. says
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