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Cookies and Cream Cake | Cookies and Cups

This cookies and cream cake turns a favourite chocolate cookie into an excellent decadent layer cake! It has wealthy chocolate cake layers frosted with fluffy do-it-yourself buttercream and full of Oreo frosting inside. You solely want two spherical pans!

I like seeking to my favourite treats and desserts for layer cake inspiration. Do that Neapolitan cake and this triple-decker cannoli cake, subsequent!

A decorated four-layer cookies and cream cake with a large slice cut out, revealing the cake layers filled with Oreo frosting.

Why You’ll Love This Cookies and Cream Cake

I turned my son’s love for Oreo cookies right into a decadent quadruple-layer cookies and cream cake! You solely want just a few simple components and two spherical pans to make it. Right here’s why you’ll like it:

  • Layers of Oreo goodness. This cake combines extra-fudgy chocolate cake layers with the fluffiest chocolate cookie-filled frosting, completed off with a beneficiant coating of vanilla buttercream. I couldn’t resist adorning it with additional Oreos, too.
  • Simple to make. Don’t let the concept of a 4-layer cake intimidate you. You may make this cake with two spherical cake pans. I’ll present you the best way to halve and stack the desserts, and it’s nice observe for those who’re simply stepping into making layer desserts.
  • Versatile. After all, for those who’re not up for the duty of constructing a layer cake, don’t let that cease you both! Make chocolate cupcakes smothered with cookies and cream frosting as an alternative.
Cookies and cream cake ingredients with text labels overlaying each ingredient.Cookies and cream cake ingredients with text labels overlaying each ingredient.

Substances You’ll Want

This cookies and cream cake will not be for the faint of coronary heart: it’s a wealthy and chocolatey, Oreo lover’s dream! And it’ll 100% fulfill any longing for chocolate or cookies. And one of the best half is, you don’t want something fancy to make it. 

I’ve included some notes on the cake and frosting components right here, and make sure you scroll to the recipe card for a printable listing with quantities.

For the Chocolate Cake

  • Butter – Delivered to room temperature.
  • Sugar – I like to make use of each white and brown sugar, however you should utilize all of 1 or the opposite for those who’d like.
  • Eggs and Vanilla – It’s worthwhile to carry your eggs to room temperature, too. For one of the best taste, persist with actual vanilla extract over imitation.
  • Buttermilk – Sure, buttermilk in chocolate cake! It brings all types of moisture and a contact of tanginess to the crumb. When you don’t have any, make a homemade substitute with common milk and white vinegar (or lemon juice).
  • Bitter Cream – Together with buttermilk, bitter cream is the second secret to moist chocolate cake. When you don’t have it, use Greek yogurt as an alternative.
  • Brewed Espresso – Rounding out our trio of “secret” components for the proper chocolate cake is a smidge of espresso, or espresso, to bloom the chocolate flavors. I exploit instantaneous espresso, however any brewed espresso works. When you’d desire a caffeine-free cake, nonetheless, use milk as an alternative.
  • Dry Substances – These are your baking necessities, like all-purpose flour, baking soda, and salt.
  • Cocoa Powder – My first alternative is all the time Hershey’s Particular Darkish unsweetened cocoa powder, however you should utilize any cocoa powder within the pantry.

For the Buttercream Frosting

  • Butter – Just like the butter you employ to make the cake, you’ll need your frosting butter at room- temperature for simple whipping.
  • Shortening – I exploit vegetable shortening, like Crisco.
  • Powdered Sugar – Also referred to as confectioner’s sugar. Measure out the powdered sugar first, after which sift it.
  • Heavy Cream – The creamiest buttercream frosting requires full-fat heavy whipping cream. You should use entire milk, however the texture gained’t be fairly as wealthy.
  • Vanilla – Once more, go for the actual type and never synthetic vanilla. 
  • Oreos – A portion of your frosting can be full of crushed Oreo cookies, so that you’ll want about ⅔ of a bundle. Alternatively, use any store-brand chocolate sandwich cookies, whichever you may have available.

The right way to Make a Cookies and Cream Layer Cake

Right here is an summary of the steps to make this fudgy cookies and cream cake. Scroll to the recipe card for printable directions. 

  • Get your batter components prepared. You’ll cream the butter and sugar with eggs and vanilla in a single bowl. Sift the dry components right into a second bowl, and in a 3rd bowl, whisk collectively the buttermilk, bitter cream, and occasional.
  • Mix. Subsequent, slowly combine the dry components into the butter/sugar combination, alternating with the buttermilk combination, till the batter is clean. 
  • Fill the pans. Switch the chocolate cake batter to 2 8” greased and lined baking pans.
  • Bake. Bake the desserts in a 350ºF oven for 20-25 minutes, till they’re set within the heart. After, let the desserts cool within the pan for 10 minutes earlier than eradicating them to a wire rack. The desserts might want to cool utterly earlier than you’ll be able to frost them.

Make the Frosting

I like to make use of my stand mixer when making frosting, however you should utilize a handheld mixer, too. To make your vanilla buttercream, beat butter and shortening for a couple of minutes, then slowly add powdered sugar. Lastly, beat in heavy cream and a splash of vanilla. Improve the mixer velocity till the frosting varieties whipped, stiff peaks.

Put aside about 2 cups of your ready buttercream for frosting the cake. Mix the remainder of the frosting with crushed Oreos to make the filling for the cake.

Assemble Your Cookies and Cream Cake

When you’re new to creating layer desserts, you’ll be able to take a look at my perfect chocolate layer cake for suggestions. You’ll discover that if you may make a single-layer cake, including one other layer (or three) is less complicated than you suppose! Let’s assemble this cookies and cream cake:

  • Put together the layers. Use a serrated knife to halve every baked cake horizontally, in order that you find yourself with 4 skinny layers.
  • Stack the cake. Unfold Oreo frosting generously over the primary chocolate cake layer, stack the second cake over high, and repeat two extra instances. End with the fourth and ultimate cake layer.
  • Frost. Lastly, use the vanilla buttercream put aside earlier to frost the perimeters and high of the cake. I used a piping bag to make just a few swirls, plus additional Oreos to embellish. Get as artistic as you’d like! When you’re feeling fancy, drizzle the completed cake with a straightforward pourable chocolate ganache.
Close up of a frosted cookies and cream cake decorated with vanilla buttercream swirls interspersed with Oreo cookies.Close up of a frosted cookies and cream cake decorated with vanilla buttercream swirls interspersed with Oreo cookies.

Suggestions for Success

  • Prep the pans nicely. I like to recommend greasing the cake pans with nonstick spray, however you should utilize butter (or shortening) as nicely, lining the bottoms with parchment paper, after which greasing and flouring the entire pan. It’s simply additional insurance coverage to keep away from a cake getting caught.
  • Don’t overmix. This chocolate cake is dense and fudgy as it’s, so watch out to not overmix the cake batter. Combine simply till the dry components and moist batter come collectively. Overworking the batter will result in deflated, overly dense layers.
  • Crush the Oreos. You are able to do this in your meals processor, or you’ll be able to crush the cookies up utilizing a sturdy zip-top freezer bag and a rolling pin. I like to depart just a few bigger cookie chunks for texture.  
  • Take a look at for doneness. Truffles are completed baking when a toothpick caught into the middle comes out clear, or with just a few moist crumbs hooked up.
  • Make a 2-layer cake. When you’d desire to make a 2-layer cookies and cream cake as an alternative, skip the step the place you trim the desserts in half. You may also scale back the quantity of Oreo frosting because you’ll solely be filling in between the 2 layers.
A slice of cookies and cream cake on a white plate next to a fork, with a glass of milk and the rest of the cake in the background.A slice of cookies and cream cake on a white plate next to a fork, with a glass of milk and the rest of the cake in the background.

Can I Make Cupcakes As a substitute?

Certain! This recipe makes sufficient batter for an 8” layer cake or roughly 15 cookies and cream cupcakes. Cupcakes require much less baking time than desserts, so I’d use a toothpick to check for doneness after about 17 minutes and go from there. I even have a straightforward chocolate cupcakes recipe which you could check with.

You’ll additionally have to scale up the frosting, whether or not you add Oreos or not. I like to recommend doubling the recipe simply to be secure. It’s all the time higher to have an excessive amount of frosting than too little!

Overhead view of a slice of cookies and cream cake on a white plate next to a fork, beside a glass of milk.Overhead view of a slice of cookies and cream cake on a white plate next to a fork, beside a glass of milk.

Correct Storage

  • To retailer. This cookies and cream layer cake might be saved in an hermetic container or cake service for as much as 3 days at room temperature. It’s additionally positive to maintain within the fridge, although I like to recommend bringing the cake again to room temperature for serving.
  • Freeze. When you’re planning to freeze the cake, the easiest way to do it’s earlier than assembling and frosting. Wrap the baked and cooled cake layers tightly in a double layer of plastic wrap and freeze them for as much as 1 month. Defrost within the fridge earlier than assembling.

Extra Cake Recipes


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This cookies and cream cake turns a love for Oreos right into a decadent 4-layer cake! With wealthy and fudgy chocolate cake layers frosted with fluffy buttercream and full of Oreo frosting.

For the Chocolate Cake

  • 3/4 cup butter, room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup packed mild brown sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • 1 cup buttermilk
  • 1/2 cup bitter cream
  • 2 tablespoons brewed espresso
  • 1 3/4 cup all-purpose flour
  • 1 cup cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt

For the Vanilla Buttercream

  • 1 cup butter, room temperature
  • 1 cup vegetable shortening (Crisco)
  • 7 cups powdered sugar
  • 1/2 cup heavy cream
  • 2 teaspoons vanilla extract
  • 30 Oreos, crushed (2/3 of pack)

For the Cake

  1. Preheat the oven to 350°F.
  2. Coat 2 8- inch spherical cake pans with nonstick spray and line the bottoms with parchment rounds. Coat the parchment paper in nonstick spray and set the pans apart. 
  3. Within the bowl of your stand mixer fitted with the paddle attachment combine the butter and sugars collectively for two minutes on medium-high velocity, till mild and fluffy. Add within the eggs separately after which add vanilla. Combine nicely, scraping the perimeters of the bowl as vital.
  4. In a separate bowl, sift collectively the flour, cocoa powder, baking soda, and salt. Put aside. In one other bowl, whisk collectively the buttermilk, espresso and bitter cream.
  5. On low velocity, add in alternating additions the flour combination and the milk combination, starting and ending with the flour combination.  Scrape down sides when vital. Combine till simply included.
  6. Bake for 20-25 minutes, till heart is ready.
  7. Cool the desserts within the pans for 10 minutes, then take away desserts from pans and switch to a wire rack to chill utterly. 

For the Buttercream

  1. On medium-high velocity within the bowl of your stand mixer, combine the butter and shortening collectively for two minutes till clean.
  2. Slowly add within the powdered sugar, scraping the perimeters when vital.
  3. Add the cream and vanilla and beat at medium velocity till it reaches the consistency you want, including extra cream for those who’d desire.
  4. Put aside 2 cups of plain buttercream. Now on low velocity, mix the crushed Oreos with the frosting till they’re combined in completely.

To Assemble

  1. When the cake layers are utterly cooled, reduce every in half to make 4 layers. Layer the cake with the Oreo buttercream.
  2. As soon as layered, use the reserved vanilla buttercream to frost the skin of the cake. Beautify as you want!


Retailer hermetic at room temperature for as much as 3 days. Or retailer hermetic within the fridge for as much as 5 days. 

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