Introduction
A rich and unforgettable Cookies and Cream Cake Recipe is one of the most beloved desserts for celebrations, birthdays, and cozy family gatherings. This irresistible Oreo-based treat combines tender chocolate cake layers, velvety cookies-and-cream frosting, and nostalgic cookie crunch in every bite. Whether you call it an Oreo Cookies and Cream Cake, a Cookies & Cream Layer Cake, or a Cookies and Cream Dessert Cake, the magic is always the same: a decadent, creamy, chocolate-cookie delight that feels indulgent yet incredibly easy to make at home.
Thank you for reading this post, don't forget to subscribe!In this guide, you’ll discover how to make a bakery-style cake with perfect texture, stable frosting, and bold Oreo flavor. This Cookies and Cream Cake Recipe is designed for guaranteed success, even if you’re a beginner baker. With detailed instructions, sensory cues, expert tips, and flavor variations, this dessert becomes your new go-to celebration cake.
Why You’ll Love This Recipe
Ultra-moist chocolate cake layers powered by buttermilk & hot water
Fluffy Oreo frosting that’s light, creamy, and never too sweet
Simple everyday ingredients—nothing fancy, maximum flavor
Perfect for birthdays or holidays (especially Oreo lovers!)
Customizable with ganache, extra cookies, or flavor twists
Beginner-friendly with step-by-step clarity
Bakes evenly and stacks beautifully for layered cakes
Guaranteed crowd-pleaser—kids and adults love it
Ingredients (and Why They Matter)
Cake Ingredients
2 cups all-purpose flour – provides structure
3/4 cup cocoa powder – dark chocolate flavor
2 cups granulated sugar – sweetness + moisture retention
2 tsp baking soda & 1 tsp baking powder – lift + softness
1 tsp salt – enhances cocoa flavor
1 cup buttermilk (room temp) – tenderness & acidity
1 cup hot water – blooms the cocoa for richer taste
1/2 cup oil – keeps the cake moist
2 eggs – bind + add richness
2 tsp vanilla – flavor depth
Frosting Ingredients
1 1/2 cups butter (softened) – smooth, stable base
5 cups powdered sugar – sweetness + structure
2 tsp vanilla – warm bakery flavor
1/4 cup heavy cream – silky, fluffy frosting texture
12 crushed chocolate sandwich cookies – classic cookies-and-cream flavor
Optional: extra cookies for decoration.
Substitutions:
Use Greek yogurt + milk if you don’t have buttermilk.
Swap oil for melted butter if you want a deeper flavor (slightly denser cake).
Use gluten-free cookies if needed without affecting texture.
How to Make the Cookies and Cream Cake Recipe
1. Prepare the Pans (350°F / 175°C)
Grease and line three 8-inch pans. Parchment circles guarantee smooth removal and prevent the cake from breaking.
2. Mix the Dry Ingredients
Whisk flour, cocoa, sugar, baking soda, baking powder, and salt. Whisking helps evenly distribute leavening agents for consistent rise.
3. Add the Wet Ingredients
Pour in buttermilk, hot water, oil, eggs, and vanilla. The batter will be thin—that’s what makes this Cookies and Cream Cake Recipe so moist.
4. Bake the Layers
Divide batter evenly. Bake 25–30 minutes or until a toothpick comes out clean. Cakes should spring back when lightly touched.
5. Cool Completely
Cool 10 minutes in pans, then transfer to wire racks. Frosting melts on warm cakes, so cooling fully is essential.
6. Make the Cookies & Cream Frosting
Beat butter until creamy. Add powdered sugar gradually, then vanilla and heavy cream. Fold in finely crushed cookies LAST so the frosting stays fluffy and streak-free.
7. Assemble the Cake
Layer frosting between all three layers. Add a generous amount for maximum Oreo flavor.
8. Decorate
Cover with the remaining frosting, smoothing the sides. Top with crushed or whole cookies for a bakery-style finish.
Pro Tips for a Perfect Oreo Cake
How do I keep my cookies from turning the frosting gray?
Use finely crushed cookies, not chunks. Fold them in gently at the end.
How do I make the cake extra moist?
Do NOT skip the hot water—it enhances chocolate flavor and keeps the cake soft.
Can I use store-bought cake mix?
Yes! Substitute the cake base with a chocolate cake mix and make the frosting from scratch for a semi-homemade option.
Best Ways to Serve It
This Cookies and Cream Cake Recipe pairs beautifully with:
Milk or hot cocoa
Vanilla ice cream
Whipped cream
Chocolate ganache drizzle
Extra crushed cookies
Nutrition (Per Slice, 12 Servings)
Calories: 540
Fat: 28g
Carbs: 68g
Protein: 4g
Sugar: 50g
Storage & Leftovers
Refrigerator: 4–5 days, covered
Freezer (whole cake or slices): 2–3 months
Thawing: Overnight in the fridge
Re-frosting tip: Whip leftover frosting for 1 minute to restore fluffiness
FAQs
Can I make this Cookies and Cream Cake Recipe ahead of time?
Yes—bake the layers 1–2 days ahead and frost later.
Can I use different cookies?
Absolutely! Try vanilla cream cookies, mint Oreos, or chocolate-filled wafers.
How do I prevent dry cake?
Do not overbake. Remove from the oven as soon as the toothpick is clean.
Variations
Oreo Birthday Cake: Add sprinkles to the frosting
Chocolate Ganache Version: Pour warm ganache over the top
Gourmet Cookies & Cream Layer Cake: Add a cheesecake layer
Mint Oreo Cream Cake: Add peppermint extract
Bakery-Style Oreo Cake: Use 1 cup crushed cookies inside the batter
Conclusion
This rich, indulgent, and easy Cookies and Cream Cake Recipe brings together chocolate, cream, and cookie crunch in the most delicious way possible. Whether for a birthday, celebration, or weekend treat, this cake always impresses. If you try it, share a photo and tag your friends—Oreo lovers won’t be able to resist.