Ultimate Oreo Layer Cake with Cookies & Cream Frosting

Introduction
The Ultimate Oreo Layer Cake with Cookies & Cream Frosting is a visually stunning and flavor-packed dessert that combines the beloved richness of chocolate cake with the creamy crunch of Oreo cookies. Featuring moist chocolate cake layers infused with crushed Oreos, a silky and decadent cookies & cream frosting, and decorative touches like piped whipped cream and whole Oreo cookies, this cake is a showstopper for birthdays, celebrations, or any occasion that calls for indulgence. The balance between the tender, fluffy cake and the sweet, cookie-filled frosting creates a texture and taste contrast that Oreo lovers will find irresistible. Whether you’re serving it at a party or simply satisfying a craving, this Oreo layer cake is guaranteed to impress and delight. Best of all, it’s highly customizable, freezer-friendly, and can be made in stages, making it both practical and celebratory. If you’re looking to bring together classic cookie nostalgia and bakery-quality presentation, this is the ultimate dessert experience.

The History of Oreo Cakes
Oreo cookies, introduced in 1912, quickly became an American icon, known for their crunchy chocolate wafers and sweet vanilla cream filling. The cookies gained a devoted fan base, leading to their incorporation into countless dessert recipes over the decades. By the 1980s, Oreos began appearing in pies, milkshakes, and layered desserts, thanks to their distinct flavor and texture. The idea of Oreo layer cakes likely evolved from the growing popularity of cookies & cream-flavored ice cream and the general trend toward hybrid desserts. Food bloggers and home bakers began incorporating crushed Oreos into cakes in the early 2000s, and the idea quickly took off as a popular theme for celebration cakes. Today, Oreo layer cakes are featured in bakeries around the world and remain a favorite for anyone who enjoys combining the nostalgia of classic cookies with the artistry of homemade baking.

Ingredients Breakdown
For the chocolate Oreo cake layers:

• 2 cups all-purpose flour (240g)
• 2 cups granulated sugar (400g)
• 3/4 cup unsweetened cocoa powder (75g)
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk, room temperature (240ml)
• 1/2 cup vegetable oil (120ml)
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup hot water or brewed coffee (240ml)
• 1 1/2 cups crushed Oreo cookies (about 15 cookies)

For the cookies & cream frosting:

• 1 1/2 cups unsalted butter, softened (340g)
• 5 cups powdered sugar (600g)
• 2 teaspoons vanilla extract
• 1/4 cup heavy cream (60ml), plus more as needed
• 1 1/2 cups finely crushed Oreo cookies (about 12 cookies)

Optional Garnishes:

• Whipped cream or piped frosting
• Whole or halved Oreo cookies
• Mini Oreos for decoration
• Chocolate ganache drizzle (optional)

Step-by-Step Recipe:

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch or two 9-inch round cake pans with parchment paper for easy removal.
2. Make the Cake Batter: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk the buttermilk, oil, eggs, and vanilla until well combined. Pour the wet ingredients into the dry ingredients and mix until smooth. Gradually add the hot water or brewed coffee to thin the batter. Fold in the crushed Oreo cookies.
3. Bake the Cake: Divide the batter evenly among the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
4. Make the Frosting: In a large bowl, beat the softened butter on medium-high speed until creamy and pale, about 3–4 minutes. Gradually add the powdered sugar, one cup at a time, mixing on low until fully combined. Add the vanilla extract and heavy cream, beating on high for another 2–3 minutes until light and fluffy. Fold in the finely crushed Oreos until evenly incorporated.
5. Assemble the Cake: Level the cake layers if necessary. Place one layer on a cake board or serving plate. Spread a generous amount of cookies & cream frosting over the top. Add the next layer and repeat. Finish with the final cake layer and frost the entire cake, smoothing the sides and top with an offset spatula.
6. Decorate: Pipe swirls of frosting or whipped cream on top and decorate with whole Oreos, mini Oreos, or a chocolate ganache drizzle for extra flair. Chill for 30 minutes before serving for cleaner slices and better structure.

Tips for the Perfect Oreo Cake
Use room temperature ingredients to help the batter mix evenly and bake consistently. If possible, use brewed coffee instead of hot water—it enhances the chocolate flavor without making the cake taste like coffee. Be sure to crush the Oreos for the batter coarsely and for the frosting finely, to maintain the right texture in each layer. Do not overmix the batter after adding the Oreos to avoid making the cake dense. Level your cake layers before assembling to ensure a stable and neat final look. Chill the cake layers briefly before frosting to reduce crumbs and help the frosting spread more easily. If you want extra stability or need to transport the cake, insert a dowel or straw in the center after stacking. For ultra-smooth frosting, whip the butter until pale and fluffy before adding sugar. And finally, decorate just before serving if you’re using whipped cream to prevent it from deflating.

Variations and Customizations
Switch up the flavor by using golden Oreos, mint Oreos, or peanut butter Oreos in both the batter and the frosting. Add a chocolate ganache filling between layers for an extra indulgent twist. Swap out the vanilla frosting for chocolate cookies & cream frosting by adding cocoa powder to the buttercream base. Make it a four-layer cake by slicing the two 9-inch layers in half horizontally. For a cookies & cream overload, fold mini Oreos into the frosting or add crushed Oreos on top for crunch. Add sprinkles or edible glitter for birthday parties or festive events. You can also make cupcakes instead of a full cake using the same batter and frosting. To make a gluten-free version, use gluten-free Oreos and substitute a gluten-free flour blend. For a dairy-free option, try using plant-based butter, dairy-free cream, and a cake base made with almond milk or soy milk.

Health Considerations and Nutritional Value
While the Ultimate Oreo Layer Cake is undeniably rich and indulgent, it is best enjoyed as an occasional treat. Each slice can range from 500 to 700 calories depending on serving size and decoration, and it’s high in sugar, fat, and carbohydrates. For those with dietary restrictions, modifications can be made—such as reducing the sugar, using a lower-fat frosting, or opting for alternative flours and dairy substitutes. Be aware that this cake contains allergens such as dairy, gluten, and eggs, so substitutions should be carefully considered and tested. Despite its decadent nature, this dessert can be part of a balanced lifestyle when consumed in moderation and shared with others. The emotional satisfaction and joy of celebrating with a homemade dessert can also contribute positively to overall wellness and social connection.

FAQ
Can I make the cake layers ahead of time? Yes, you can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature or refrigerate.
Can I freeze the cake? Absolutely. You can freeze the cake layers or the fully frosted cake. Wrap in plastic wrap and aluminum foil for up to 2–3 months. Thaw overnight in the fridge before serving.
How long will the cake last? When stored in the refrigerator in an airtight container, the cake will stay fresh for up to 5 days.
Can I use store-bought frosting? While homemade frosting is recommended for the best texture and flavor, you can use store-bought frosting in a pinch and mix in crushed Oreos.
Can I make this into cupcakes? Yes, this batter works great for cupcakes. Fill liners two-thirds full and bake at 350°F (175°C) for 18–22 minutes.
Why is my frosting grainy? Be sure to sift the powdered sugar and beat the butter thoroughly to avoid grainy frosting. Using room temperature ingredients also helps ensure a smooth texture.
Can I add more Oreos to the batter? You can, but avoid adding too many, or the cake may become dense or fall apart. Stick to about 1½ cups of crushed Oreos for balance.
Do I need to refrigerate the cake? Yes, due to the butter-based frosting and crushed cookies, it’s best stored in the fridge and brought to room temperature before serving.

Ultimate Oreo Layer Cake with Cookies & Cream Frosting

The Ultimate Oreo Layer Cake with Cookies & Cream Frosting is a rich, multi-layered showstopper that combines moist chocolate cake, crunchy Oreo pieces, and fluffy vanilla-speckled frosting for the perfect celebratory dessert. Easy to customize and impressive to serve, it’s a nostalgic yet elegant treat that captures the magic of Oreos in every bite.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 4 hours hrs

Servings 12

Ingredients

  

• Cake Ingredients
• 2 and 1/2 cups 285g cake flour, spooned and leveled
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup 12 tablespoons or 170g unsalted butter, softened to room temperature
• 1 and 1/2 cups 300g granulated sugar
• 4 large egg whites brought to room temperature
• 3/4 cup 180g sour cream, at room temperature
• 1 tablespoon pure vanilla extract
• 3/4 cup 180ml whole milk, at room temperature
• 1 and 1/4 cups 110g, about 10 whole Oreos chopped Oreo cookies
• Whipped Cream Frosting
• 6 ounces 170g full-fat brick-style cream cheese, softened to room temperature
• 3/4 cup 90g confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups 360ml cold heavy cream or heavy whipping cream
• 1 cup 90g, about 8 whole regular Oreos chopped Oreo cookies
• Optional: mini or regular Oreo cookies for garnish

Instructions

 

• Prepare the Cake: Preheat your oven to 350°F (177°C) and generously grease a 9×13-inch baking pan to prevent sticking.
• In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set this dry mixture aside. Using either a hand mixer or a stand mixer fitted with the whisk attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and continue beating on high speed for another 2 minutes until the mixture is well creamed. Use a rubber spatula to scrape down the sides and bottom of the bowl as needed. Add in the egg whites and beat on high speed until fully incorporated, about 2 minutes. Next, add the sour cream and vanilla extract, beating until combined. The mixture may look slightly curdled at this stage, which is normal. With the mixer on low speed, gradually add the dry ingredients until just combined. While still mixing on low, slowly pour in the milk until everything is blended—do not overmix. Finish by whisking the batter gently by hand to ensure there are no dry patches or lumps at the bottom of the bowl. Gently fold in the chopped Oreo cookies, being careful not to overmix the batter.
• Pour the cake batter into the prepared pan and smooth it out evenly. Bake for 32 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack. Make sure the cake is fully cooled before applying the frosting.
• Prepare the Whipped Cream Frosting: In a large mixing bowl, use a hand mixer or stand mixer fitted with the whisk attachment to beat the softened cream cheese on medium-high speed until creamy, about 1 minute. Scrape down the sides and bottom of the bowl and continue beating if needed to ensure a smooth consistency. Add in the confectioners’ sugar and vanilla extract, and beat on medium speed for about 2 minutes until the mixture is fully combined and smooth. Scrape the bowl again. With the mixer running on low speed, slowly pour in the cold heavy cream in a steady stream. Once all the cream has been added, increase the mixer speed to high and beat until the frosting becomes thick and stiff peaks form, usually about 1 to 2 minutes.
• Frost the Cake: If you plan to do decorative piping, set aside about 1 cup of the whipped cream frosting before adding the chopped Oreos. Fold the chopped Oreo cookies into the remaining frosting (or all of it, if not piping). Spread the frosting evenly over the cooled cake—it will be a thick, fluffy layer. A small offset spatula works especially well for spreading frosting on a 9×13-inch sheet cake. For piped decorations like the pictured zigzag border, use a Wilton 1M piping tip or similar to pipe around the edges.
• Serving and Storage: You can serve the cake right away or cover it and leave it at room temperature for a few hours before serving. Alternatively, refrigerate the frosted cake for up to 1 day and allow it to come to room temperature before serving for the best texture and flavor. Though it can also be served chilled, many prefer the frosting softer at room temperature. The frosting holds up well at room temperature or even in warmer environments for several hours. Store any leftover cake tightly covered in the refrigerator for up to 5 days.