Oreo Cookies and Cream Chocolate Cake Recipe
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Bring together the best of two worlds with this Oreo Cookies and Cream Chocolate Cake! A decadent chocolate cake layered with Oreo buttercream frosting packed with real Oreo cookie crumbs for extra crunch. It’s a crowd-pleasing dessert that’s simple to make and bursting with flavor in every bite – perfect for birthdays, holidays, or any Oreo fan in your life!
Calling all Oreo cookie lovers! This Oreo cookies and cream chocolate cake is exactly what you need right now! Dark chocolate cake is frosted with white buttercream frosting with real Oreo cookie crumbs, YUM! You can taste the Oreos in every bite!
Why You’ll Love Oreo Cookies and Cream Chocolate Cake
- Incredible Flavor Combination: The rich dark chocolate cake perfectly complements the creamy Oreo buttercream frosting, creating a delightful balance between chocolate and cookies and cream in every bite.
- Easy to Make: This recipe uses simple ingredients and straightforward steps, so even if you’re a beginner in the kitchen, you’ll find it a breeze to whip up. Plus, it’s all done in one bowl for less cleanup!
- Customizable for Oreo Lovers: If you love Oreos, you can easily add more Oreo crumbs to both the batter and frosting, or even use whole Oreos to decorate. There’s no such thing as too many Oreos here!
- Perfect for Any Occasion: Whether it’s for a birthday, a special event, or just because you’re craving something sweet, this cake is a hit with kids and adults alike.
- Moist and Delicious: The cake’s texture is moist and tender, and combined with the buttery Oreo frosting, it’s an indulgent treat that melts in your mouth.
This amazing chocolate cookies and cream Oreo cake consists of a one layer chocolate cake frosted with Oreo buttercream frosting. If you are a typical one-bowl cake maker, you’ll absolutely love this recipe! This chocolate cake is made by mixing the ingredients in one bowl and baking! No fancy layers here – just a good ol’ one-bowl chocolate cake!
Ingredients For Oreo Cookies and Cream Chocolate Cake
- Flour: The base of the cake that provides structure and helps hold all the ingredients together.
- Sugar: Sweetens the cake and helps create a moist texture.
- Baking Soda and Baking Powder: These leavening agents help the cake rise and become light and fluffy.
- Unsweetened Cocoa Powder: Adds rich, chocolatey flavor to the cake.
- Salt: Enhances the flavor and balances the sweetness.
- Butter: Adds richness and moisture to both the cake and frosting.
- Boiling Water: Helps the cocoa powder dissolve and bloom, intensifying the chocolate flavor.
- Egg: Provides structure and stability to the cake.
- Vanilla Extract: Adds a subtle sweetness and enhances the flavor of both the cake and frosting.
- Oreo Cookies: Crushed into crumbs for that signature cookies and cream flavor in the frosting (and optionally in the cake).
- Powdered Sugar: Sweetens and thickens the buttercream frosting.
- Heavy Cream: Makes the frosting smooth and creamy, perfect for spreading on the cake.
For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.
Kitchen Tools You Need To Make Oreo Cookies and Cream Chocolate Cake
- 9-inch Round Baking Pan: For baking the chocolate cake evenly.
- Food Processor: To crush the Oreos into fine crumbs for the frosting.
- Measuring Cups and Spoons: Essential for measuring out the ingredients accurately.
- Mixing Bowls: You’ll need a few for mixing both the cake batter and the frosting.
- Hand or Stand Mixer: Makes mixing the batter and frosting easier and ensures a smooth consistency.
- Spatula: Perfect for spreading the Oreo buttercream frosting over the cake.
How To Make Oreo Cookies and Cream Chocolate Cake
- Preheat your oven to 350°F and grease a 9-inch round baking pan with non-stick spray.
- In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir well to mix the dry ingredients.
- Add melted butter and boiling water to the dry mixture, and stir until smooth. Then, whisk in the egg and vanilla extract.
- Pour the batter into the prepared baking pan and bake for 30 minutes, or until a toothpick comes out clean from the center.
- While the cake bakes, prepare the frosting. Crush Oreo cookies into fine crumbs using a food processor.
- In a separate bowl, beat the softened butter with powdered sugar, adding the sugar gradually. Mix in the vanilla extract and heavy cream until smooth. Stir in the Oreo crumbs.
- Once the cake has cooled, frost it with the Oreo buttercream frosting, and add extra Oreo crumbs or whole cookies for decoration if desired.
The Oreo frosting is simply my basic vanilla buttercream frosting mixed with the Oreo cookie crumbs. To make the Oreo cookie crumbs, just put a pack of Oreos in a food processor and pulse until they turn into crumbs. Don’t eat all the Oreos in the process :) Buttercream frosting + Oreo crumbs = cookies and cream!
Serving Suggestions
- Serve this Oreo Cookies and Cream Chocolate Cake with a glass of cold vanilla milkshake for a classic pairing.
- Top each slice with a scoop of chocolate banana ice cream to enhance the cookies and cream flavor even more.
- For a special presentation, drizzle some blueberry syrup over the cake slices before serving.
- You can add a dollop of whipped cream and sprinkle more Oreo crumbs on top for an extra indulgent touch.
- This cake is also great served with fresh berries like blueberries to add a refreshing contrast to the rich flavors.
Tips For Success
- Use Room Temperature Ingredients: Make sure your butter is softened and your egg is at room temperature before you start. This helps the ingredients mix together smoothly and ensures a uniform texture in the cake.
- Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can cause the cake to become dense or tough.
- Crushing the Oreos: For the perfect frosting texture, crush your Oreo cookies into fine crumbs using a food processor. If you don’t have one, you can put the Oreos in a sealed plastic bag and crush them with a rolling pin.
- Cool the Cake Completely Before Frosting: Let the cake cool fully before adding the Oreo buttercream. If the cake is still warm, the frosting will melt and slide off.
- Adjust the Consistency of the Frosting: If your frosting is too thick, add a little more heavy cream, one tablespoon at a time, until it reaches your desired consistency. If it’s too thin, add more powdered sugar until it’s thick enough to spread easily.
- Make It Ahead: You can make the cake a day in advance and frost it just before serving. Store the cake covered at room temperature, and the frosting can be kept in the fridge until you’re ready to use it.
- Decorating Tips: For a fun and creative presentation, press whole Oreo cookies vertically around the sides of the cake, or sprinkle extra Oreo crumbs generously on top. You can even write a message on the cake with chocolate frosting or use sprinkles for a pop of color.
If you are totally obsessed with Oreos, you can even throw in some Oreo crumbs in the chocolate cake batter. I normally just put in the Oreo crumbs in the frosting, but you can add them to both the frosting and the cake! You can also sprinkle the top and the sides of the cake with even more Oreo crumbs – it’s never “too much of a good thing” when it comes to Oreos! For cookie lovers, I also have an awesome easy cookie cake recipe – you’ll have to make that one next!
Variations And Substitutions
- Add Oreo Crumbs to the Batter: For an extra Oreo kick, you can fold crushed Oreo crumbs directly into the cake batter before baking. This adds texture and boosts the cookies and cream flavor throughout the cake.
- Different Flavored Oreos: Get creative by using flavored Oreos instead of the classic ones. Try mint, peanut butter, or even the birthday cake flavor to switch things up and add a unique twist to your dessert.
- Gluten-Free Version: To make this recipe gluten-free, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to also use gluten-free Oreos, which are available in many stores.
- Dairy-Free Alternative: If you’re looking for a dairy-free option, swap the butter for a plant-based butter substitute and use almond milk or coconut milk instead of heavy cream. Be sure to check that your Oreos are dairy-free (most versions are, but double-check to be safe).
- Make It a Layer Cake: For a more impressive presentation, double the recipe and bake two cakes to stack on top of each other. Add a layer of Oreo buttercream between the two cakes for an even more decadent treat.
- Chocolate Drizzle: For a fancier touch, drizzle melted chocolate over the top of the cake after frosting. It adds a beautiful finishing touch and enhances the chocolate flavor.
- Cupcake Version: Instead of making one large cake, you can turn this recipe into cupcakes! Simply divide the batter into cupcake liners and bake for about 15-18 minutes. Top each cupcake with Oreo frosting and an Oreo cookie for a cute and portable dessert.
You can also add a layer of whole Oreos on top of the cake, or stick them vertically into the cake so the Oreos are standing. Decorate this yummy Oreo cookies and cream cake however you want – you can be as creative as you’d like!
Storage and Reheating
- Storage: Store any leftover Oreo Cookies and Cream Chocolate Cake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, place the cake in the refrigerator, where it will stay fresh for up to 5 days. Just be sure to let it come to room temperature before serving so the frosting softens back up.
- Freezing: If you’d like to freeze the cake, first wrap individual slices or the entire cake tightly in plastic wrap, then place in a freezer-safe container or freezer bag. It can be frozen for up to 3 months. When you’re ready to enjoy, let the cake thaw in the refrigerator overnight or at room temperature for a few hours.
- Reheating: To enjoy a slightly warm slice of cake, you can microwave individual slices for about 10-15 seconds. Just be careful not to overheat, as the frosting may melt. This will bring back that fresh-baked taste and soften the texture of the cake.
Frequently Asked Questions
Can I make this Oreo Cookies and Cream Chocolate Cake in advance?
Yes, this cake can be made ahead of time. You can bake the cake a day before and store it at room temperature, covered with plastic wrap. The frosting can also be made ahead and stored in the refrigerator. Just be sure to frost the cake only when you’re ready to serve it for the freshest presentation.
How do I prevent my cake from sticking to the pan?
To prevent sticking, make sure to thoroughly grease your baking pan with non-stick spray or butter. You can also cut out a piece of parchment paper to fit the bottom of the pan for an extra layer of protection.
Can I add more Oreos to the recipe?
Absolutely! You can increase the amount of Oreo crumbs in the frosting, add them to the cake batter, or even sprinkle more on top as decoration. There’s no such thing as too many Oreos when it comes to this recipe!
What can I use instead of heavy cream for the frosting?
If you don’t have heavy cream, you can substitute it with half-and-half, whole milk, or even a dairy-free alternative like almond or coconut milk. Keep in mind that using milk may result in a slightly thinner frosting, so you may need to add more powdered sugar to achieve the right consistency.
How do I know when the cake is done baking?
The cake is ready when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs. Be sure not to overbake, as this can dry out the cake. If you’re unsure, start checking the cake around the 25-minute mark.
Can I make this cake gluten-free?
Yes! You can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend that can be used in a 1:1 ratio. Also, be sure to use gluten-free Oreos to keep the recipe completely gluten-free.
Can I freeze the Oreo Cookies and Cream Chocolate Cake?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. It will keep for up to 3 months. When you’re ready to serve, let it thaw in the refrigerator overnight or at room temperature for a few hours.
If you like this Oreo “cookies n cream” cake, you will also love my truffle cake. It has the chocolate cake base with the chocolate frosting, sprinkled with chocolate crumbs and topped with chocolate truffles. Have your cake and eat it too – check out the chocolate truffle cake recipe.
Other Easy Oreo Recipes
Cookies and Cream Oreo Milkshake: This creamy Oreo milkshake is blended to perfection with vanilla ice cream and crunchy Oreo cookies, making it the ultimate cookies and cream treat.
Soft and Chewy Oreo Cheesecake Cookies: These melt-in-your-mouth Oreo cheesecake cookies combine the richness of cheesecake with the crunch of Oreo pieces for a soft and chewy delight.
Easy Oreo Cream Dip Recipe: This quick Oreo cream dip is a sweet and creamy dessert dip made with crushed Oreos, perfect for dipping cookies, fruit, or crackers.
No-Bake Oreo Truffles – Simple Oreo Balls Recipe: These no-bake Oreo truffles are made with just a few ingredients, featuring crushed Oreos and cream cheese dipped in chocolate for an easy, crowd-pleasing treat.
Air Fryer Crescent Roll Fried Oreos: These air fryer crescent roll fried Oreos are a quick and easy way to enjoy a fairground favorite with a crispy golden outside and gooey Oreo filling.
Quick and Easy Oreo Mug Cake: This Oreo mug cake is a fast, single-serving dessert made in minutes with just a few simple ingredients, including crushed Oreos, milk, and baking essentials.
Oreo Cookies and Cream Cake Recipe
Ingredients
- 1 cup flour
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 6 tbsp butter melted
- 1 cup boiling water
- 1 egg whisked
- 1 tsp vanilla extract
Oreo cookies and cream frosting
- 10 Oreo cookies
- 1 cup butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- 9-inch round baking pan
- Mixing bowls
- Hand or stand mixer
Instructions
- Preheat the oven to 350F. Spray a non-stick 9-inch round baking pan with cooking spray.
- Put flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl and stir with a spoon so everything is combined.
- Add melted butter and boiling water to the flour mixture and stir to combine. Add the whisked egg and vanilla and stir to combine.
- Pour the batter in a baking pan.
- Put the cake in the oven and bake for 30 minutes, or until the toothpick inserted in center comes out clean.
- Make the Oreo frosting: crush the Oreo cookies into crumbs in a food processor. In a bowl, mix together butter and powdered sugar with a mixer, adding sugar 1/2 cup at a time. Add vanilla and heavy cream and mix until combined. Add the Oreo cookie crumbs and mix until combined.
- Spread the Oreo frosting all over the cake. Add more Oreo crumbs and whole Oreo cookies on top of the cake to decorate if desired.
Notes
- If you want a stronger Oreo flavor, you can add additional crushed Oreo cookies to the cake batter before baking.
- To make the frosting extra creamy, you can substitute heavy cream with half-and-half or whole milk.
More Cake Recipes
- Mini Molten Chocolate Lava Cakes in Muffin Tin
- Mini Molten Chocolate Lava Cakes in Muffin Tin
- Easy Chocolate Cherry Dump Cake
Simple, delicious, and satisfying. I’m happy I made it!
I like this one 😋