Oreo Cookies and Cream Cake is a delightful dessert that brings together the beloved flavors of classic Oreo cookies and rich, creamy cake. As a fan of both cookies and cakes, I can confidently say that this recipe is a match made in heaven. The history of this dessert is rooted in the popularity of Oreo cookies, which have been a favorite treat since their introduction in 1912. Over the years, bakers have creatively incorporated these iconic cookies into various desserts, and the Oreo Cookies and Cream Cake has emerged as a standout favorite.

People love this cake not only for its delicious taste but also for its delightful texture. The combination of moist chocolate cake layers, creamy frosting, and crunchy Oreo pieces creates a symphony of flavors and sensations that is simply irresistible. Plus, it’s a convenient dessert that can be made for any occasion, from birthdays to casual gatherings. Trust me, once you try this Oreo Cookies and Cream Cake, you’ll understand why it has become a cherished recipe in many households!

Ingredients:

For the Cake:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Cookies and Cream Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
1 cup crushed Oreo cookies (about 10-12 cookies)

For Decoration:

Whole Oreo cookies (for topping)
Chocolate shavings or sprinkles (optional)

Preparing the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This will ensure that your cakes come out easily after baking.
In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well combined.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Using an electric mixer, beat the mixture on medium speed for about 2 minutes until it is smooth and well blended.
Carefully stir in the boiling water. The batter will be thin, but that’s perfectly fine! It helps create a moist cake.
Pour the batter evenly into the prepared cake pans. I like to use a kitchen scale to ensure both pans have the same amount of batter for even baking.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them as oven times can vary!
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

Making the Cookies and Cream Frosting

While the cakes are cooling, let’s make the frosting! In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until it’s creamy and light in color, about 2-3 minutes.
Gradually add the powdered sugar, mixing on low speed until combined. This helps prevent a sugar cloud in your kitchen!
Once the sugar is incorporated, add the heavy cream and vanilla extract. Beat on medium speed for another 2-3 minutes until the frosting is fluffy and smooth. If it’s too thick, you can add a little more cream, one tablespoon at a time, until you reach your desired consistency.
Gently fold in the crushed Oreo cookies using a spatula. This will give your frosting that delicious cookies and cream flavor!

Assembling the Cake

Once the cakes are completely cooled, it’s time to assemble! Place one cake layer on a serving plate or a cake stand. This will be the base layer.
Spread a generous amount of the cookies and cream frosting on top of the first layer. I like to use an offset spatula for this, as it helps create a smooth finish.
Carefully place the second cake layer on top of the frosted first layer. Press down gently to ensure it sticks.
Now, spread frosting over the top and the sides of the entire cake. Don’t worry about making it perfect; a rustic look can be charming!
If you have any leftover frosting, you can pipe some decorative swirls on top of the cake using a piping bag fitted with a star tip.

Conclusion:

In summary, this Oreo Cookies and Cream Cake is an absolute must-try for anyone who loves the delightful combination of rich chocolate and creamy goodness. The layers of moist cake, luscious frosting, and crunchy Oreo pieces create a dessert that is not only visually stunning but also a true crowd-pleaser. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress. For serving suggestions, I recommend pairing this cake with a scoop of vanilla ice cream or a dollop of whipped cream to enhance the flavors even further. You can also experiment with variations by adding different flavors of frosting or incorporating other mix-ins like chocolate chips or crushed candy bars for an extra twist. I encourage you to give this Oreo Cookies and Cream Cake a try and share your experience with friends and family. I would love to hear how it turns out for you! Don’t forget to snap a picture and tag me on social media so we can celebrate your baking success together. Happy baking!