Description
This Oreo cookie cake is a chocolate lover’s dream, combining soft, fluffy cake layers with chunks of crunchy Oreos and creamy frosting. Perfect for birthdays, celebrations, or a special treat, it’s both easy to make and visually impressive. Each bite delivers chocolatey goodness with the familiar taste of Oreos, making it a crowd-pleaser that never fails to impress.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup milk or buttermilk
- 20 Oreo cookies, crushed
- 1 1/2 cups cream cheese or buttercream frosting
- Optional: chocolate chips, sprinkles
Instructions
- Preheat oven to 350°F and prepare two 8- or 9-inch cake pans with grease and parchment paper.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to wet mixture, alternating with milk.
- Fold in crushed Oreos gently.
- Pour batter evenly into pans and smooth the tops. Bake 30–35 minutes or until a toothpick comes out clean.
- Cool in pans 10 minutes, then transfer to wire rack to cool completely.
- For frosting, beat cream cheese or buttercream until smooth, fold in finely crushed Oreos.
- Assemble cake layers with frosting between and on top. Decorate with whole Oreos or chocolate drizzle
Notes
- Ensure ingredients are at room temperature for best results.
- Chill frosting slightly for easier spreading.
- Slice with a hot knife for clean edges.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 420
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg