Cookies and Cream Cake

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Today we are sharing a moist Cookies and Cream Cake with Oreo Whipped Cream Filling.

This Oreo cake recipe, which is based in part on our Vanilla Buttermilk Cake, consists of moist vanilla cake layers speckled with crushed Oreo cookies.

It makes a perfect birthday cake recipe and celebration cake for chocolate lovers!

Cookies and Cream Cake, sliced, on a pedestal.

Why we Love it

There are many reasons to love this Cookies and Cream Cake! Here are just a few:

How to Make a Cookies and Cream Cake 

*You can find our full, printable cake recipe further down in this post. Here is a quick rundown of our steps!

  • First, heat the oven to 350 degrees F and prepare your pans. We greased and floured three 8×2 inch round pans, adding a circle of parchment paper in the bottom of each pan.
  • Next, place Oreos in a ziploc bag or between two sheets of waxed paper and crush with a rolling pin. (You could also place them in a food processor if you'd rather!)
Crushed Oreos in Ziplock Bat with Rolling Pin on top
  • Whisk the flour, baking powder, baking soda and salt for 30 seconds in a medium sized bowl. Set aside
  • In a different bowl, add the buttermilk, vegetable oil and vanilla extract.  Set aside.
Ingredients for Buttermilk Cake
  • Using the bowl of an electric mixer (fitted with a paddle attachment if using a stand mixer), add the butter and mix at medium speed until smooth.
  • Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until fluffy.
Creaming Butter and Sugar with paddle attachment of stand mixer
  • Add the eggs one at a time mixing until the yellow of the yolk disappears.
Adding Eggs to Cake Batter in Stand Mixer
  • Next, with the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). The buttermilk in the recipe makes for an extra tender, moist cake as the acidity softens the gluten in the recipe.
  • Finally, fold in the Oreo crumbs and use a rubber spatula to divide the cake batter between your pans.
Cake Batter with Crushed Oreos
  • Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center of the tops of the cakes comes out clean or with just few crumbs attached. It should also spring back when the center of the cake is lightly touched.
  • Cool the cake layers, still in their pans, on a wire rack for 5-10 minutes before turning out.
Cookies and Cream Cake Layers

Oreo Whipped Cream Filling

After baking the cookies and cream cake layers, we chilled the whisk attachment for our stand mixer as well as our mixing bowl until very cold. This is in preparation of our our Whipped Cream Filling.

Add the cream to the bowl, mix at medium to high speed.  When the mixture begins to thicken, add the powdered sugar and vanilla.  You can stop mixing anywhere from medium soft to firm peak stage.

Next, made our fine Oreo Crumbs by placing the cookies in a food processor.

By the way, when making Oreo crumbs for recipes, there is no need to remove the cream filling in the cookies (thank goodness)!

Delicious Cookies and Cream Cake with Oreo Whipped Cream Filling

Gently fold the Oreo Crumbs into the whipped cream filling until well combined.

Oreo Whipped Cream Filling

Classic Vanilla Buttercream

For the outside frosting, we decided to use our Classic Vanilla Buttercream frosting which is quick, easy, and delicious!

This popular frosting recipe is an American Buttercream frosting that is a simple combination of softened butter, powdered sugar, milk or cream, and vanilla extract. The result is a delicious, lightly crusting vanilla frosting that is perfect for piping also.

How to Assemble the Cookies and Cream Cake

When you're ready to assemble the Cookies and Cream Cake, add the *cooled* bottom cake layer to a cake base or pedestal.

Next, I piped a dam of buttercream frosting about ¼ inch from the edge of the bottom layer and fill with Oreo Whipped Cream Filling.

The purpose of Piping a Buttercream Dam for our softer cake fillings is to keep the filling contained so that it will not escape from the sides of the cake as you begin stacking your cake layers.

Oreo Whipped Cream Filling for Cookies and Cream Cake- So easy, delicious, and perfect for our Cookies and Cream Layer Cake!

Add the next Cookies and Cream Cake layer, and repeat.

Top with the final cake layer and fill in any gaps between the cake layers by piping in a little extra buttercream. (I do this step by snipping the end off of a disposable piping bag and filling with buttercream). 

This Cookies and Cream Cake Recipe is the best!

Frosting the Cookies and Cream Cake

I applied a thin crumb coat of frosting to the cake, firmed it up in the freezer for about 15 minutes (optional), and then proceeded to apply the final coat of frosting.

To make the finish on the frosted cake extra smooth, I frosted the final coat and then smoothed over it with a hot bench scraper (which I ran under very hot water).

Repeat the chilling/smoothing steps as needed until the cake is as smooth as you like. This is called the hot knife method of smoothing buttercream!

Cookies and Cream Cake Recipe

Ganache Drip

There's nothing like a dramatic Chocolate Ganache Drip, and luckily it is SO easy to make!

Our ganache drip recipe is a combination of equal parts (by weight) semi-sweet or dark chocolate and heavy cream. Heat in the microwave in small increments, stirring a bit as you go, until the mixture is melted and well combined. 

Silky Smooth Ganache Glaze

Applying the Ganache Drip

Time to add our decadent ganache drip! We like to do this on a chilled cake.

*Keep in mind that you can also just spoon the ganache over the top of the cake (as we did in our Boston Cream Pie cake recipe), but for a more controlled look, you can do these steps:

  • To apply the drip, I spooned the ganache into a disposable piping bag with the tip snipped away, creating a small opening so that I could more easily create the drip around the edges.
  • (If the ganache is too warm, it will travel further down the cake--just allow to cool for several minutes until the drip travels more slowly-- I also apply my drips to freshly chilled cakes.
  • After making my way all the way around the top edge with our drips, I spooned additional ganache on top of the cake, and used a small offset spatula (the back of a spoon is fine) to cover the top of the cake.

**If you need to see a Ganache Drip Video for a quick visual of the process, you can find it here! Easy Ganache Drip

Cookies and Cream Cake Recipe

More Chocolate Cakes

We love chocolate cakes and have made so may favorites over the years! Some of our most popular are Marble Cake (we an easy marble cake recipe also), our elegant Black Forest Cake, and our scratch Chocolate Cake!

Our German Chocolate Cake is a popular classic cake recipe also!

Find these and so many more in our Roundup of the BEST Chocolate Cake Recipes!

Recipe FAQs

Yes, this cake should be kept in an airtight container or cake dome in the refrigerator because of the Oreo whipped cream filling.

However, for best flavor and texture, remove the cake from the refrigerator a couple of hours before serving. This will give the cake and frosting time to warm and soften.

No, there is no need to remove the cream filling of the Oreos. As you crush the Oreos (or run them through the food processor), the cream magically disappears into the crumbs. ;0)

Vanilla Buttercream frosting is a great choice for this cake, but here are a few others that would also be delicious for this layer cake.

We also have a delicious Oreo Doctored Cake Mix recipe! We've used this to make Oreo Cupcakes, but the recipe could be used as a layer cake as well.

Yes! Just as the majority of our cakes from our carrot cake recipe to almond cake, pineapple cake recipe and more, these layers freeze beautifully.

Once the cake layers have cooled to slightly warm (or room temperature), wrap them individually in plastic wrap followed by foil. (You can place each one on a foil-covered cake board for added support if you'd like.) Freeze for up to three months!

To thaw, move the wrapped cake layers to the kitchen counter. Unwrap after 30-45 minutes and continue to warm to desired amount for decorating.

We hope that you enjoy this Cookies and Cream Cake Recipe! If you give it a try, we would love to hear what you think!

Don't miss our full collection of cake recipes, including our favorite cake recipes from scratch as well as cake mix recipes!

If you're interested in learning more about cake decorating, we have hundreds of cake decorating tutorials to share with you! You'll find cake designs for all sorts of occasions!

Enjoy the Recipe

Delicious Cookies and Cream Layer Cake

Cookies and Cream Cake

This moist Cookies and Cream Layer Cake is so delicious! We love it with Oreo Whipped Cream Filling.
Prep Time: 30 minutes
Cook Time: 30 minutes
Course: Cakes and Cupcakes
Servings: 15 servings
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Print Recipe Pin Recipe

Ingredients

For the Cake

  • 1 ½ sticks (170g) unsalted butter, softened (holds it shape but dents when pressed)
  • 2 cups (400g) sugar
  • 4 eggs
  • 3 cups (342g) cake flour (spooned into measuring cup and leveled off) If you do not have cake flour see substitution in Notes below.
  • 2 teaspoons (8g) baking powder
  • ½ teaspoon (3g) baking soda
  • ½ teaspoon (3g) salt
  • 1 ¼ cups (296g) buttermilk — if you do not have buttermilk, see substitution below
  • ¼ cup (54g) vegetable oil
  • 1 Tablespoon (12g) vanilla extract
  • 10 Oreos crushed (109g) (crush cookies in food processor or plastic bag crushed with rolling pin)

Oreo Whipped Cream Filling

  • 1 cup (232g) cold, heavy cream or whipping cream
  • 1 teaspoon (4g) vanilla extract
  • ¼ cup (27g) powdered sugar, sifted
  • 5 (55g) Oreo cookies, crushed (put cookies in a plastic bag and crush with rolling pin or food processor)

For the Vanilla Buttercream Frosting

  • 2 sticks (226g) unsalted butter slightly softened but cool to the touch and holding it's shape
  • 6-7 cups (690-805 g) confectioners' sugar (depending on desired consistency. More sugar=more crusting).
  • 2 tsp. (8g) vanilla extract 8 grams, use clear imitation vanilla if you like a whiter frosting
  • ¼ cup (60g) whole milk (add additional as needed for desired consistency.)
  • ½ teaspoon salt 3g to cut the sweetness (preferably fine grain or popcorn salt). Adjust to taste.

For the Ganache Drip

  • 6 oz (171g) Chocolate (Semi-sweet or Dark) (We used Ghirardelli Dark Chocolate Chips)
  • 6 oz (171g) Heavy Cream

Decoration

  • Mini Oreos for decoration on top of the cake (optional)

Instructions

  • Preheat the oven 15-20 minutes to 350 degrees, grease and flour three 8×2 inch round pans, adding a circle of parchment paper in the bottom of each pan.
  • Place Oreos in a ziploc bag or between two sheets of waxed paper and crush with a rolling pin.
  • In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside
  • In another bowl, add the buttermilk, vegetable oil and vanilla.  Set aside.
  • In the bowl of your electric mixer (with paddle attachment if using a stand mixer), add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.
  • Add the eggs one at a time mixing until the yellow of the yolk disappears.
  • With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). Mix just until incorporated.
  • Fold in the Oreo crumbs. Divide batter between your pans.
  • Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. *If baking in 9 inch pans, bake 25-30 minutes. Let cool 10 minutes and turn out.
  • This recipe makes 8 cups of batter

Oreo Whipped Cream Filling

  • Chill the mixing bowl and beaters in the freezer for 10 minutes or refrigerator for 20 minutes.  You can use a hand mixer or stand mixer with the whisk attachment.
  • Add the cream to the bowl, mix at med to high speed.  When the mixture begins to thicken, add the powdered sugar and vanilla.  You can stop mixing anywhere from medium soft to firm peak stage.  I usually mix until firm peak (peaks that sand straight up when pulling the beater out of the bowl).  Do not mix beyond firm peak, after that point it will have a grainy appearance. 
  • Fold in the crushed Oreos
  • Makes 2 cups 

For the Vanilla Buttercream

  • Cream the (slightly softened) butter until smooth. Blend in the vanilla.
  • Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
  • Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
  • This recipe can be doubled or halved.
  • Yields approximately 4 ½ cups of frosting. Enough to frost a two layer 8 or 9 inch cake.
  • Can be frozen in air tight container for at least three months . Thaw on countertop.
  • If your buttercream is too thin, add more sugar. If the consistency is too thick, add a bit more milk.

For the Ganache Drip

  • Place your chocolate into a microwave safe bowl.
  • Pour heavy cream over the chocolate and place in the microwave for 1 minute. (Times may vary, see our note below).
  • Remove and stir. Microwave for 30 seconds more and when the chocolate has melted almost completely, allow it to sit for 1 minute more before stirring. Stir until you've reached a silky smooth consistency.
  • *Microwave times may vary. If you are making a smaller amount of ganache, you will reduce the microwave time. If your chocolate hasn't melted after the 1 ½ minutes recommended in the instructions, simply microwave in small 10-15 second increments until it has nearly completely melted. Let sit one minute, then stir until smooth.

Notes

Cake flour substitute:  Using all purpose flour — for each cup of flour in a recipe, remove 2 Tablespoons and replace with 2 Tablespoons cornstarch (corn flour in the UK).  This recipe has 3 cups flour - using all purpose  flour, measure out 3 cups, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch.  Whisk to blend

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22 Comments

  1. Hi Alicia, This recipe makes 8 cups cake batter. It would be fine to use two 9x2 inch round pans. Bake at 350, check at 25 minutes. I am not certain of the baking time for this amount of batter in 9 inch pans so keep an eye on them. I hope you will enjoy the recipe.

  2. Hi Eden, answers will vary on this question but we find that cakes are best when eaten by the 3rd day. So, day 3 should be fine but isn't ideal if then you would have leftovers beyond that. I would refrigerate until within a few hours of serving and keep in a cake box or cake dome.

    Also, just wanted to make sure that you knew that cake layers freeze really well when wrapped individually in plastic wrap & foil. So, you could bake & freeze days or weeks in advance and put the cake together the day before if that helps. Good luck!

  3. I know this is old but I have been looking for this recipe and finally found it. But I’m looking to see what the substitute for buttermilk is.

    1. Hi Natalie, Substitution for buttermilk -- in a 1 cup measuring cup add 1 Tablespoon vinegar or lemon juice. Then add milk to fill the cup to the 1 cup mark. Sir and let sit for 5 minutes. I hope you will enjoy the cake.