Oreo Cake with Oreo Frosting (Cookies and Cream!)

oreo cake with chocolate drips, with cookies and cream candy bars on top of cake with oreo pieces and piped frosting with flowers and oreos around on marble surface.

Oreo Cake with Oreo Frosting (Cookies and Cream!)

Sweet vanilla cake, loaded with oreo chunks, and frosted with a dreamy oreo frosting. This Oreo Cake (aka Cookies and Cream!) is the ultimate treat for any oreo lover! So simple, but SO. GOOD.

Course: Desserts

Cuisine: American

Prep Time: 35

Cook Time: 30

Total Time: 1 5

Servings:

Calories: 1032kcal

Ingredients

Cake

¾ cup whole milk
½ cup sour cream
3 large eggs
⅔ cup vegetable oil
1¾ teaspoons vanilla extract
2½ cups all purpose flour*
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
2 cups roughly chopped Oreos

Frosting

¾ cup salted butter room temperature
2 cups powdered sugar sifted
1 cup Oreo crumbs
2 Tablespoons heavy cream
¼ teaspoon vanilla extract

Instructions

Cake

Heat oven to 350℉.
Spray three 6 inch pans with baking spray. Set aside.
In a medium bowl, combine milk, sour cream, eggs, oil, and vanilla.
Whisk until smooth. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Pour wet ingredients over dry ingredients.
Whisk until smooth.
Fold in cookies.
Divide evenly among prepared pans.
Bake for 25-30 minutes, or until cake tests done.
Allow to cool in pan before turning out.
Level, if needed.

Frosting

With an electric mixer, beat butter and sugar until smooth, about 1-2 minutes.
Stir in cookies.
Add cream and vanilla.
Beat until light and fluffy, about 2-3 minutes.

Assemble

Place one cake layer on cake plate and spread with a layer of frosting.
Repeat with second layer.
Add third layer.
Frost entire cake.
Decorate as desired.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.

Substitutions:

Unsweetened full-fat greek yogurt can be used instead of the sour cream.
This recipe can be made vegan if you use plant based butter, your favorite vegan egg replacer (we love aquafaba!), vegan sour cream or unsweetened plant based yogurt, and unsweetened plant based milk.

Expert Tips:

For the cake, be sure to leave the Oreos in larger chunks! I cut the Oreo's into quarters.
Be careful to not over mix the cake batter.
When dividing the cake batter, it’s best to use a ladle and a scale to help ensure each cake layer is even!
If you’re unsure if the cake is baked, you can use a cake tester or a toothpick to test the cakes. If it comes out clean, the cake is fully baked!
Let the cake layers cool COMPLETELY before assembling the cake.
Depending on how the cakes bake, you may or may not need to level the cake layers.
If you’d like, when frosting this cake, you can do a crumb coat to help ensure a clean and crumb-free frosting.
To get clean slices, wipe your knife after each cut!

Nutrition