I packed this Cookies and Cream Cake with rich chocolate layers, silky Oreo frosting, and a cookie crunch that makes every slice feel bakery-worthy. It’s the kind of cake I bring out when I want jaws to drop before the first bite.

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I’m obsessed with this Cookies and Cream Cake because it goes all in, no shy little sprinkle of cookie crumbs here. I love the deep chocolate cake, the thick cookies and cream buttercream, and that messy Oreo topping that makes every slice look like it came from a bakery with attitude.

But the real reason I keep coming back? The contrast.

Soft cake, creamy frosting, crunchy cookie bits. Ridiculous in the best way.

I use unsweetened cocoa powder for that bold chocolate hit, then pile on Oreo cookies like I mean it. And yes, I always want the corner slice.

Ingredients

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Flour gives the cake structure, so it slices clean instead of crumbling everywhere.
Sugar keeps things sweet, soft, and honestly kind of addictive.
Cocoa powder brings that deep chocolate vibe cookies and cream needs.
Baking powder helps the layers rise up nice and fluffy.
Baking soda keeps the crumb tender and reacts with the buttermilk.
Eggs hold it together and add a little richness.
Buttermilk makes the cake moist, tangy, and not too heavy.
Hot coffee or water wakes up the cocoa big time.
Oil keeps every bite soft, even after chilling.
Vanilla rounds everything out, like the quiet best friend.
Butter makes the frosting creamy, rich, and totally bakery-style.
Powdered sugar turns it sweet, fluffy, and smooth.
Heavy cream loosens the frosting so it spreads like a dream.
Oreos add crunch, cookie bits, and the whole reason we’re here.
Plus, chocolate garnish makes it look extra without trying too hard.

Ingredient Quantities

For the chocolate cake: 2 cups (250 g) all purpose flour

For the chocolate cake: 2 cups (400 g) granulated sugar

For the chocolate cake: 3/4 cup (75 g) unsweetened cocoa powder

For the chocolate cake: 2 teaspoons baking powder

For the chocolate cake: 1 1/2 teaspoons baking soda

For the chocolate cake: 1 teaspoon salt

For the chocolate cake: 2 large eggs, room temperature

For the chocolate cake: 1 cup (240 ml) buttermilk, room temperature

For the chocolate cake: 1 cup (240 ml) hot water or hot brewed coffee

For the chocolate cake: 1/2 cup (120 ml) vegetable oil

For the chocolate cake: 2 teaspoons vanilla extract

For the cookies and cream buttercream: 1 1/2 cups (340 g) unsalted butter, softened

For the cookies and cream buttercream: 6 cups (720 g) powdered sugar, sifted

For the cookies and cream buttercream: 1/2 cup (120 ml) heavy cream, plus more if needed

For the cookies and cream buttercream: 2 teaspoons vanilla extract

For the cookies and cream buttercream: 1/2 teaspoon salt

Cookies and topping: 20 Oreo cookies, divided into about 2 cups crushed and 8 to 12 whole cookies for decoration

Optional finishing: 2 tablespoons melted chocolate or chocolate shavings for garnish

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line two 9 inch round cake pans, or three 8 inch pans, and dust lightly with flour or cocoa powder.

2. In a large bowl whisk together 2 cups (250 g) all purpose flour, 2 cups (400 g) granulated sugar, 3/4 cup (75 g) unsweetened cocoa powder, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt until evenly combined.

3. In a separate bowl whisk 2 large eggs, 1 cup (240 ml) buttermilk, 1/2 cup (120 ml) vegetable oil, and 2 teaspoons vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined.

4. Stir in 1 cup (240 ml) hot water or hot brewed coffee slowly until batter is smooth and slightly thin. Divide batter evenly between the prepared pans and smooth the tops.

5. Bake for 25 to 35 minutes or until a toothpick inserted in the centers comes out with a few moist crumbs. Cool cakes in the pans for 10 minutes then turn out onto wire racks to cool completely.

6. While cakes cool, make the cookies and cream buttercream. Beat 1 1/2 cups (340 g) softened unsalted butter on medium speed until creamy, about 2 minutes. Gradually add 6 cups (720 g) sifted powdered sugar, mixing on low until incorporated.

7. Add 1/2 cup (120 ml) heavy cream, 2 teaspoons vanilla extract, and 1/2 teaspoon salt. Increase mixer speed and beat until light and fluffy, adding additional heavy cream a tablespoon at a time if needed to reach spreadable consistency.

8. Fold in about 2 cups crushed Oreo cookies (from the 20 Oreo cookies), leaving some small chunks for texture. Reserve 8 to 12 whole cookies for decoration.

9. Assemble the cake by leveling layers if needed. Place the first cake layer on a serving plate, spread a thick layer of cookies and cream buttercream, then repeat with remaining layers. Crumb coat the outside with a thin layer of frosting and chill for 20 to 30 minutes, then apply a final smooth layer of frosting.

10. Press additional crushed cookies around the base or sides if desired, top with whole Oreo cookies and optional 2 tablespoons melted chocolate or chocolate shavings for garnish. Chill briefly to set before slicing and serving.

Equipment Needed

1. Oven (preheated to 350°F 175°C)
2. Two 9 inch round cake pans or three 8 inch pans, plus parchment paper
3. Large mixing bowls (at least two)
4. Electric mixer or stand mixer with paddle or whisk attachment
5. Whisk and flexible silicone spatula
6. Dry measuring cups and spoons plus liquid measuring cup
7. Sifter or fine mesh sieve
8. Wire cooling rack
9. Food processor or heavy-duty resealable bag and rolling pin to crush cookies, plus an offset spatula or bench scraper for frosting

FAQ

Can I use hot water instead of coffee in the cake batter? Yes. Hot brewed coffee intensifies the chocolate flavor, but plain hot water works fine and keeps the cake moist.

How do I fold crushed cookies into the buttercream without it getting soggy? Stir in gently at the end, using coarse crushed cookies rather than fine crumbs, and add just enough to distribute evenly. If buttercream becomes too soft, chill it briefly until spreadable.

Can I make the cake layers and buttercream ahead of time? Yes. Cake layers keep well wrapped in the fridge for 2 days or frozen for up to 2 months. Buttercream can be stored airtight in the fridge for up to 5 days; bring to room temperature and rewhip before using.

How do I get clean cake slices when serving? Chill the assembled cake for at least 30 minutes to firm the frosting, then use a hot, clean knife, wiping the blade between cuts for neat slices.

Can I reduce the sweetness of the buttercream? Yes. Reduce powdered sugar by up to 1 cup and increase cream slightly to adjust consistency, or add a pinch more salt to balance sweetness while keeping spreadability in mind.

How many layers and what pan size should I use? This recipe makes enough batter for two 9 inch round layers or three 8 inch layers. Adjust baking time: about 25 to 30 minutes for 9 inch pans and 18 to 22 minutes for 8 inch pans, or until a toothpick comes out with a few moist crumbs.

Cookies And Cream Cake Recipe Substitutions and Variations

Buttermilk: 1 cup milk + 1 tablespoon lemon juice or white vinegar, let sit 5 minutes; or 1 cup plain yogurt thinned with 2 to 3 tablespoons water; or use 1 cup cultured buttermilk powder reconstituted per package directions.
Vegetable oil: equal amount melted unsalted butter for richer flavor; or equal amount neutral oil like canola or sunflower; or light olive oil in savory-forward cakes, use same quantity.
All purpose flour: use cake flour for a lighter crumb, reduce by 2 tablespoons per cup and sift before measuring; or use a 1-to-1 gluten free all purpose blend for a gluten free cake, no additional adjustment usually needed.
Heavy cream (in buttercream): use equal amount half and half for slightly thinner texture and add a little extra powdered sugar if needed; or use whole milk plus 2 tablespoons melted butter per 1/2 cup to mimic richness; or use non dairy oat or soy cream for a dairy free option, adjust thickness with more powdered sugar.

Pro Tips

– Use hot brewed coffee instead of plain hot water to deepen the chocolate flavor; it will make the cake taste richer without tasting like coffee. Let the coffee be very hot when you add it so it blooms the cocoa properly.

– Keep your eggs and buttermilk at room temperature so the batter emulsifies smoothly. Cold ingredients can cause the batter to seize and give a denser crumb.

– When folding crushed cookies into the buttercream, save a good portion of small chunks rather than pulverizing everything. That contrast in texture makes each bite more interesting, and pressing some extra crumbs onto the sides hides any imperfect frosting work.

– If you want clean, bakery-style slices, chill the fully frosted cake for at least 30 minutes to firm the buttercream. Use a sharp knife warmed under hot water, wipe it dry between cuts, and you will get neat edges every time.

Cookies And Cream Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

902

kcal

Equipment: 1. Oven (preheated to 350°F 175°C)
2. Two 9 inch round cake pans or three 8 inch pans, plus parchment paper
3. Large mixing bowls (at least two)
4. Electric mixer or stand mixer with paddle or whisk attachment
5. Whisk and flexible silicone spatula
6. Dry measuring cups and spoons plus liquid measuring cup
7. Sifter or fine mesh sieve
8. Wire cooling rack
9. Food processor or heavy-duty resealable bag and rolling pin to crush cookies, plus an offset spatula or bench scraper for frosting

Ingredients

For the chocolate cake: 2 cups (250 g) all purpose flour
For the chocolate cake: 2 cups (400 g) granulated sugar
For the chocolate cake: 3/4 cup (75 g) unsweetened cocoa powder
For the chocolate cake: 2 teaspoons baking powder
For the chocolate cake: 1 1/2 teaspoons baking soda
For the chocolate cake: 1 teaspoon salt
For the chocolate cake: 2 large eggs, room temperature
For the chocolate cake: 1 cup (240 ml) buttermilk, room temperature
For the chocolate cake: 1 cup (240 ml) hot water or hot brewed coffee
For the chocolate cake: 1/2 cup (120 ml) vegetable oil
For the chocolate cake: 2 teaspoons vanilla extract
For the cookies and cream buttercream: 1 1/2 cups (340 g) unsalted butter, softened
For the cookies and cream buttercream: 6 cups (720 g) powdered sugar, sifted
For the cookies and cream buttercream: 1/2 cup (120 ml) heavy cream, plus more if needed
For the cookies and cream buttercream: 2 teaspoons vanilla extract
For the cookies and cream buttercream: 1/2 teaspoon salt
Cookies and topping: 20 Oreo cookies, divided into about 2 cups crushed and 8 to 12 whole cookies for decoration
Optional finishing: 2 tablespoons melted chocolate or chocolate shavings for garnish

Directions

Preheat oven to 350°F (175°C). Grease and line two 9 inch round cake pans, or three 8 inch pans, and dust lightly with flour or cocoa powder.
In a large bowl whisk together 2 cups (250 g) all purpose flour, 2 cups (400 g) granulated sugar, 3/4 cup (75 g) unsweetened cocoa powder, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt until evenly combined.
In a separate bowl whisk 2 large eggs, 1 cup (240 ml) buttermilk, 1/2 cup (120 ml) vegetable oil, and 2 teaspoons vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined.
Stir in 1 cup (240 ml) hot water or hot brewed coffee slowly until batter is smooth and slightly thin. Divide batter evenly between the prepared pans and smooth the tops.
Bake for 25 to 35 minutes or until a toothpick inserted in the centers comes out with a few moist crumbs. Cool cakes in the pans for 10 minutes then turn out onto wire racks to cool completely.
While cakes cool, make the cookies and cream buttercream. Beat 1 1/2 cups (340 g) softened unsalted butter on medium speed until creamy, about 2 minutes. Gradually add 6 cups (720 g) sifted powdered sugar, mixing on low until incorporated.
Add 1/2 cup (120 ml) heavy cream, 2 teaspoons vanilla extract, and 1/2 teaspoon salt. Increase mixer speed and beat until light and fluffy, adding additional heavy cream a tablespoon at a time if needed to reach spreadable consistency.
Fold in about 2 cups crushed Oreo cookies (from the 20 Oreo cookies), leaving some small chunks for texture. Reserve 8 to 12 whole cookies for decoration.
Assemble the cake by leveling layers if needed. Place the first cake layer on a serving plate, spread a thick layer of cookies and cream buttercream, then repeat with remaining layers. Crumb coat the outside with a thin layer of frosting and chill for 20 to 30 minutes, then apply a final smooth layer of frosting.
Press additional crushed cookies around the base or sides if desired, top with whole Oreo cookies and optional 2 tablespoons melted chocolate or chocolate shavings for garnish. Chill briefly to set before slicing and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.