Ultimate Oreo Layer Cake with Cookies & Cream Frosting

If you’re a fan of rich chocolate, crunchy cookies, and clouds of creamy frosting, then the Ultimate Oreo Layer Cake with Cookies & Cream Frosting is your dessert soulmate. This indulgent masterpiece combines moist chocolate cake layers with crushed Oreos, filled and frosted with a luxuriously smooth cookies and cream buttercream, and decorated with whole Oreos for that show-stopping effect. Whether it’s for a birthday, holiday celebration, or just because you deserve something spectacular, this cake delivers on every level—flavor, texture, and pure nostalgia.

The History

The love affair between Oreos and desserts dates back decades. Introduced in 1912 by Nabisco, the Oreo cookie quickly became America’s favorite sandwich cookie. Over time, home bakers began experimenting with ways to elevate its iconic flavor beyond simple dunking. The first known Oreo-based cakes emerged in the 1970s and 1980s, often as no-bake refrigerator pies or Jell-O mold concoctions. As baking techniques evolved, so did the ambition: enter the Oreo layer cake.

The modern version of the Ultimate Oreo Layer Cake takes inspiration from classic American layer cakes, such as red velvet and chocolate fudge, but infuses them with the unmistakable taste of Oreos. With the rise of food blogs and social media in the 2000s and 2010s, recipes combining Oreos with buttercream and layered cakes exploded in popularity. Today, the Ultimate Oreo Layer Cake stands as a decadent tribute to childhood favorites, refined with professional-level baking precision and presentation. It’s not just a cake—it’s a cultural icon reborn in confectionery form.

Ingredients Breakdown

Every component of this cake plays a vital role in creating its signature texture and flavor profile. Let’s dive into what makes each element special:

All-Purpose Flour: Provides structure to the cake layers. Sifted to ensure lightness and even mixing.
Cocoa Powder (Unsweetened, High-Quality): Delivers deep chocolate flavor without adding excess fat. Dutch-processed cocoa gives a smoother, richer taste.
Granulated Sugar: Sweetens the cake and helps retain moisture while contributing to a tender crumb.
Baking Soda & Baking Powder: Work together to leaven the cake, ensuring a soft, fluffy rise.
Salt: Balances sweetness and enhances all other flavors.
Eggs (Large, Room Temperature): Bind ingredients and add richness and structure.
Vegetable Oil: Keeps the cake moist and tender—oil retains moisture better than butter over time.
Buttermilk: Adds tanginess and activates baking soda for extra lift. Its acidity also tenderizes gluten.
Hot Coffee or Hot Water: Enhances chocolate flavor and helps bloom the cocoa powder. Coffee intensifies chocolate notes without making the cake taste like coffee.
Oreo Cookies (Original): Used both in the batter and frosting. Crushed finely for integration, coarsely for texture contrast.
Unsalted Butter (for Frosting): Provides creamy base for the frosting; room temperature ensures smooth blending.
Powdered Sugar (Confectioners’ Sugar): Sweetens and thickens the frosting. Sifted to prevent lumps.
Heavy Cream or Whipping Cream: Adds silkiness and helps achieve spreadable consistency.
Vanilla Extract: Rounds out the flavor of the frosting, complementing the sweet creaminess of Oreos.
Salted Butter (Optional for Garnish): Can be used to make glossy Oreo drip effects.
Food Coloring (Optional): A touch of black or gray can deepen the frosting color if desired.

Step-by-Step Recipe

Ingredients

Makes one 8-inch, 4-layer cake (Serves 12–16)

Dough & Cake Layers:

2 ½ cups (315g) all-purpose flour
2 cups (400g) granulated sugar
¾ cup (75g) unsweetened cocoa powder
2 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs, room temperature
1 cup (240ml) vegetable oil
1 cup (240ml) buttermilk, room temperature
2 tsp vanilla extract
1 cup (240ml) hot coffee or hot water
1 sleeve (about 20 cookies) Original Oreos, finely crushed

Cookies & Cream Frosting:

2 cups (450g) unsalted butter, softened
8 cups (960g) powdered sugar, sifted
⅓ cup (30g) cocoa powder (optional, for deeper color)
¼ cup (60ml) heavy cream or whipping cream
2 tsp vanilla extract
½ tsp salt
1 sleeve (about 20 cookies) Original Oreos, crushed (divided: fine + chunky)

Garnishes (Optional):

Whole Oreo cookies
Oreo halves or broken pieces
Oreo crumbs
Mini Oreos
Melting chocolate or candy melts (for drip)

Directions

Preheat Oven & Prepare Pans: Preheat oven to 350°F (175°C). Grease four 8-inch round cake pans with non-stick spray or butter, then line bottoms with parchment paper. Dust lightly with cocoa powder to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined and no lumps remain.
Add Wet Ingredients: Add eggs, vegetable oil, buttermilk, and vanilla extract to the dry mix. Beat with an electric mixer on medium speed for 2 minutes until smooth and uniform.
Incorporate Hot Liquid: Slowly pour in the hot coffee or water while mixing on low speed. Stir just until the batter is thin and silky. Do not overmix.
Fold in Oreos: Gently fold in 1 cup of finely crushed Oreos using a rubber spatula. The batter will thicken slightly and become speckled with black cookie bits.
Divide & Bake: Evenly distribute the batter among the four prepared pans. Tap each pan gently on the counter to release air bubbles. Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean.
Cool Completely: Allow cakes to cool in pans for 10 minutes, then run a knife around the edges and invert onto wire racks. Remove parchment paper and let cool completely (at least 1.5 hours) before frosting.
Prepare Frosting: In a stand mixer fitted with a paddle attachment, beat softened butter on medium-high speed for 3 minutes until creamy and pale. Scrape down the sides.
Add Sugar & Cocoa: Gradually add sifted powdered sugar, 1 cup at a time, mixing on low speed. Add cocoa powder (if using), vanilla, and salt. Mix until incorporated.
Adjust Consistency: Add heavy cream and continue beating on high speed for 3–4 minutes until light, fluffy, and spreadable. If too thick, add more cream 1 tsp at a time. If too thin, add more powdered sugar.
Fold in Oreos: Gently fold in 1.5 sleeves of crushed Oreos—use a mix of fine crumbs and small chunks for texture contrast. Reserve some larger pieces for decoration.
Level Cakes (Optional): Use a serrated knife or cake leveler to trim domed tops for flat, even layers.
Assemble the Cake: Place the first cake layer on a rotating cake stand or plate. Spread a generous ¾ cup of frosting evenly over the top. Repeat with three more layers, creating a “stacked tower” effect.
Crumb Coat: Apply a thin layer of frosting all over the cake to seal in crumbs. Chill in the refrigerator for 20–30 minutes to set.
Final Frosting: Apply a thick, even coat of remaining frosting using an offset spatula or bench scraper for smooth sides. Swirl the top decoratively.
Decorate: Press whole Oreos around the sides, create a border with halves on top, sprinkle Oreo crumbs, or pipe rosettes. For a dramatic drip, melt white or dark chocolate with a little cream and drizzle over the edge.
Chill Before Serving: Refrigerate the cake for at least 1 hour to firm up the frosting and enhance flavor cohesion.
Serve: Slice with a warm, clean knife for neat pieces. Serve chilled or at room temperature.

Tips

Room Temperature Ingredients: Ensure eggs, buttermilk, and butter are at room temperature to emulsify properly and avoid curdling.
Sift Dry Ingredients: Prevents clumping and aerates the flour and cocoa for a lighter cake.
Don’t Overbake: Check at 22 minutes. Overbaked chocolate cake dries out quickly.
Cool Completely: Frosting a warm cake causes melting and sliding. Patience is key!
Use a Cake Leveler: Ensures even stacking and professional appearance.
Chill Between Steps: Especially helpful when applying crumb coat or intricate decorations.
Customize Crust Texture: For a crunchier bite, press extra Oreo crumbs onto the sides after frosting.
Storage Tip: Keep leftovers covered in the fridge for up to 5 days. Bring to room temperature before serving.
Freezing: Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months. Thaw before assembling.

Variations and Customizations

This Ultimate Oreo Layer Cake is highly adaptable. Here are creative twists to personalize your dessert:

Flavored Oreos: Swap original Oreos for Peanut Butter, Mint, Birthday Cake, or Golden Oreos in both cake and frosting.
Gluten-Free Version: Use a 1:1 gluten-free flour blend and gluten-free Oreos (available commercially).
Vegan Adaptation: Substitute flax eggs, plant-based butter, almond milk + vinegar (for buttermilk), and vegan Oreos.
Chocolate Ganache Filling: Add a layer of silky chocolate ganache between cake layers for extra richness.
Cookie Butter Swirl: Swirl Biscoff or Speculoos cookie butter into the frosting for a spiced twist.
Layered Look: Alternate chocolate layers with vanilla or cheesecake layers for a hybrid dessert.
Mini Cupcake Version: Bake as cupcakes and frost with cookies & cream swirls—perfect party treats!
Alcohol Infusion: Add 1–2 tbsp Kahlúa, Baileys, or bourbon to the cake batter or frosting for an adult twist.
Colored Frosting: Tint frosting pastel shades for themed parties (e.g., pink for Valentine’s Day).
Nutty Crunch: Fold chopped pecans, walnuts, or almonds into the frosting for added texture.

Health Considerations and Nutritional Value

While undeniably delicious, this cake is a treat best enjoyed in moderation. Here’s a general nutritional estimate per slice (based on 14 servings):

Calories: ~580–650 kcal
Total Fat: 32–38g (including 14–18g saturated fat)
Carbohydrates: 70–78g (including 55–60g sugars)
Protein: 5–7g
Sodium: 400–500mg
Fiber: 2–3g

Considerations:

High Sugar Content: Both cake and frosting contain significant added sugars. Diabetics should consume cautiously or explore sugar substitutes.
Saturated Fat: Primarily from butter and cream. Opt for lower-fat alternatives if needed, though texture may suffer.
Gluten & Dairy: Contains wheat and dairy. Use certified GF flour and plant-based substitutes for dietary restrictions.
Portion Control: Serve smaller slices with whipped cream or fresh berries to balance richness.
Occasional Indulgence: Best reserved for celebrations rather than daily consumption.

FAQ

Can I make this cake ahead of time?
Yes! Bake and cool the layers up to 2 days in advance. Wrap tightly and store at room temperature or freeze. Frost the day before serving and refrigerate. Let sit at room temp 30 mins before slicing.

Why did my cake sink in the middle?
Common causes include underbaking, opening the oven too early, too much leavening, or inaccurate measurements. Always use a timer and avoid peeking during baking.

Can I use milk instead of buttermilk?
Not ideal. Buttermilk’s acidity reacts with baking soda for proper rise. Substitute by adding 1 tbsp lemon juice or vinegar to 1 cup milk and letting it sit 5–10 minutes.

How do I get smooth frosting?
Ensure butter is properly softened, sugar is sifted, and mix long enough to incorporate air. Use a bench scraper and turntable for smooth finishes.

Can I reduce the sugar?
Reducing sugar in the cake may affect texture and rise. In frosting, you can reduce slightly, but it may become less stable. Consider using a sugar substitute designed for baking.

Can I bake this as a sheet cake?
Absolutely. Use a 9×13 inch pan and bake for 30–35 minutes. Double the frosting if desired for thicker coverage.

Are there any egg substitutes?
Yes—try ¼ cup unsweetened applesauce, mashed banana, or commercial egg replacer per egg. Results may vary slightly in texture.

How do I store leftover cake?
Cover and refrigerate for up to 5 days. Freeze unfrosted layers for longer storage. Frosted cake can be frozen whole—wrap in plastic and foil, thaw overnight in fridge.

Summary

The Ultimate Oreo Layer Cake with Cookies & Cream Frosting is a towering celebration of chocolate, crunch, and creamy sweetness—perfect for impressing guests or treating yourself. Packed with real Oreos in every layer and crowned with dreamy frosting, it’s the ultimate dessert fantasy come true.