Introduction
Oreo Cookies & Cream Cake is a dream come true for every cookie and cream lover. This decadent dessert combines the rich, creamy texture of Oreo-flavored filling with layers of soft, moist cake, creating an irresistible treat that’s perfect for birthdays, holidays, or any celebration. Whether you’re a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping cake that will have everyone asking for seconds.
The History
Oreos have been a beloved snack since their introduction in 1912 by Nabisco. Over time, they’ve inspired countless desserts, including the now-iconic Cookies and Cream flavor that first appeared in ice cream form in the late 1980s. The concept of blending crushed Oreo cookies into desserts quickly caught on, leading to a wide variety of recipes—from milkshakes to cupcakes—and eventually, the luscious Oreo Cookies & Cream Cake we know today.
Ingredients Breakdown
This cake uses a combination of pantry staples and specialty items to achieve its signature taste and texture:
- All-purpose flour – provides structure to the cake layers.
- Baking powder & baking soda – help the cake rise and stay fluffy.
- Cocoa powder – adds depth and richness to the chocolate layers.
- Granulated sugar – sweetens the cake and supports moisture retention.
- Unsalted butter – gives the cake a tender crumb and buttery flavor.
- Eggs – bind the ingredients together and add richness.
- Milk & sour cream – create a moist and dense texture.
- Vanilla extract – enhances the overall flavor profile.
- Oreo cookies (with cream filling) – provide the iconic cookies and cream flavor throughout the cake and as a garnish.
- Heavy whipping cream – used to make a light and airy frosting.
- Vegetable oil – keeps the cake moist and helps blend wet ingredients smoothly.
Step-by-Step Recipe
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
- In a large mixing bowl, sift together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking powder, and ½ teaspoon baking soda.
- In a separate bowl, whisk together 1 cup granulated sugar, ½ cup unsalted melted butter, 2 large eggs, ½ cup milk, ½ cup sour cream, ¼ cup vegetable oil, and 1 tablespoon vanilla extract until smooth.
- Add the dry ingredients to the wet mixture in three parts, alternating with ½ cup boiling water, beginning and ending with the dry ingredients. Mix until just combined after each addition.
- Fold in 16 crushed Oreo cookies (remove the cream filling if desired, or leave it for extra flavor).
- Pour the batter evenly into the prepared cake pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely in the pans on wire racks before removing them carefully.
- To prepare the frosting, whip 2 cups heavy whipping cream with ¼ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Stir in 12 crushed Oreo cookies (creams removed for contrast) into the whipped cream gently to maintain volume.
- Place one cake layer on a serving plate, spread a thick layer of frosting over the top, and place the second layer on top.
- Frost the top and sides of the cake with the remaining whipped cream, then decorate the edges with mini Oreo cookies and sprinkle crushed Oreos on top.
- Chill the cake for at least 1 hour before serving to set the frosting and enhance the flavors.
Tips
- Make sure all your ingredients are at room temperature for a smoother batter and better texture.
- Crush the Oreo cookies using a food processor or rolling pin for consistent crumbs.
- If the frosting starts to look runny while beating, chill the bowl in the refrigerator for 10–15 minutes and re-whip it.
- For a sturdier cake, brush each layer lightly with a simple syrup made from equal parts sugar and water.
- Use a turntable and offset spatula for professional-looking frosting results.
Variations and Customizations
- Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend and use gluten-free Oreo cookies.
- Dairy-Free Version: Use dairy-free butter and sour cream alternatives, and substitute regular milk with almond or oat milk.
- Vegan Option: Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), use vegan butter, and opt for vegan Oreos and non-dairy whipped topping.
- Layer Options: Add more layers by dividing the batter into three or four pans for a tall celebration cake.
- Flavor Twist: Add a few drops of mint extract to the frosting for a Cookies & Cream Mint variation.
- Chocolate Ganache: Instead of whipped cream frosting, drizzle dark or white chocolate ganache between layers for added richness.
Health Considerations and Nutritional Value
This cake is a rich and indulgent dessert, best enjoyed in moderation. Each slice contains approximately:
- Calories: 450–550 kcal
- Total Fat: 22–28 g
- Saturated Fat: 13–16 g
- Carbohydrates: 60–70 g
- Sugar: 40–45 g
- Protein: 4–6 g
- Fiber: 1–2 g
Due to its high sugar and saturated fat content, this cake should be reserved for special occasions. For a healthier alternative, consider reducing the sugar content, using whole wheat flour, and opting for low-fat dairy products or plant-based substitutes.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup milk
- ½ cup sour cream
- ¼ cup vegetable oil
- 1 tbsp vanilla extract
- ½ cup boiling water
- 16 Oreo cookies, crushed (with or without cream filling)
For the Frosting:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 12 Oreo cookies, crushed (cream filling removed for contrast)
- Mini Oreo cookies for decoration (optional)
Directions
- Preheat oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing, flouring, and lining with parchment paper.
- In a medium bowl, sift together flour, cocoa powder, baking powder, and baking soda.
- In a large mixing bowl, whisk sugar, melted butter, eggs, milk, sour cream, oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture in three additions, alternating with the boiling water. Mix well after each addition.
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