Oreo Cookie Cake Recipe

Why You’ll Love This Recipe

This Oreo Cookie Cake is the ultimate treat for Oreo lovers. The cake itself is soft and moist, with the signature chocolate flavor of the cookies in every bite. The real magic happens with the Oreo cream filling—rich, creamy, and indulgent, just like the filling inside the cookies. The cake is topped with crushed Oreos, making it both beautiful and delicious. This dessert is easy to make, visually stunning, and perfect for parties or special occasions!

Ingredients

For the cake:

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsweetened cocoa powder

• 1 cup granulated sugar

• 1/2 cup unsalted butter, softened

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup buttermilk (or whole milk)

For the Oreo filling:

• 1/2 cup unsalted butter, softened

• 1 1/2 cups powdered sugar

• 1 teaspoon vanilla extract

• 1/2 cup heavy cream

• 10-12 Oreo cookies, crushed (plus extra for garnish)

For the topping:

• 6-8 whole Oreos, crushed (for garnish)

• Whipped cream (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the cake:

• Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper for easy removal.

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.

• In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

• Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

• Divide the batter evenly between the prepared cake pans, spreading it out into an even layer.

• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Make the Oreo filling:

• While the cakes are cooling, make the Oreo cream filling. In a large mixing bowl, beat the softened butter with an electric mixer until smooth.

• Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated.

• Stir in the vanilla extract and heavy cream. Beat on medium speed until the filling is smooth and fluffy.

• Fold in the crushed Oreo cookies until evenly distributed throughout the filling.

3. Assemble the cake:

• Once the cakes have completely cooled, place one cake layer on a serving plate or cake stand.

• Spread a generous layer of Oreo cream filling over the top of the first cake layer.

• Place the second cake layer on top and gently press down to adhere.

• Spread the remaining Oreo cream filling over the top of the cake and smooth it out evenly.

4. Garnish the cake:

• Sprinkle the crushed Oreos on top of the cake for a finishing touch. You can also garnish the sides of the cake with more crushed Oreos or top with whipped cream for extra flair.

5. Serve and enjoy:

• Slice and serve the Oreo Cookie Cake immediately, or refrigerate for 30 minutes to let the filling firm up for cleaner slices. Enjoy this delicious, creamy, and crunchy treat!

Servings and Timing

• Servings: 10-12 slices

• Prep Time: 20 minutes

• Cook Time: 25-30 minutes

• Total Time: 1 hour (including cooling time)

Variations

• Chocolate Ganache Topping: For an extra indulgent topping, drizzle warm chocolate ganache over the cake for a rich and decadent finish.

• Mini Oreo Cake: Make individual mini Oreo cakes by baking the cake batter in cupcake liners, then assembling with the same Oreo filling and topping.

• Peanut Butter Oreo Cake: Add 1/2 cup of peanut butter to the filling for a peanut butter and Oreo flavor combo. You can also add chopped peanuts for extra crunch.

• Vegan Oreo Cake: Use plant-based butter, dairy-free milk, and a dairy-free filling for a vegan version of this Oreo cake.

Storage/Reheating

• Storage: Store leftover Oreo Cookie Cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best texture.

• Freezing: You can freeze the cake in individual slices for up to 2 months. Wrap each slice tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight.

FAQs

Can I use a box cake mix for this recipe?

Yes, you can use a box chocolate cake mix as a shortcut. Just follow the package instructions and proceed with the filling and assembly as directed.

Can I make this cake in advance?

Yes! You can make the cake layers in advance and store them at room temperature for up to 2 days. Make the filling and assemble the cake the day you plan to serve it for the best results.

Can I use regular Oreos instead of mini Oreos?

Yes, you can use regular-sized Oreos. Just chop them into smaller pieces or crush them as needed for the filling and garnish.

Can I frost the cake instead of using filling?

While the filling is part of the charm of this Oreo Cookie Cake, you can certainly frost the cake with your favorite frosting (such as chocolate buttercream or vanilla frosting) if you prefer.

Conclusion

Oreo Cookie Cake is a fun and decadent dessert that combines the irresistible flavors of Oreo cookies with a moist, chocolate cake and creamy filling. It’s the ultimate treat for Oreo lovers, and it’s sure to be a hit at any celebration or casual get-together. Whether you keep it simple with just the Oreo filling or add extra toppings like chocolate ganache or whipped cream, this cake is bound to impress with its delicious flavors and beautiful presentation. Enjoy every indulgent bite!

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