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–+ servings
cookies and cream cake 354797497

Easy Oreo Cookies and Cream Cake

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Ultimate Cookies and Cream Cake: Rich dark chocolate layers, creamy cookies & cream filling, Oreo buttercream, and a chocolate drip.
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 1
Course: Dessert
Cuisine: Cake
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups (240 g) all-purpose flour
  • 1 3/4 cups (350 g) granulated sugar
  • 3/4 cup (88.5 g) good quality dark cocoa powder
  • 2 teaspoons (8g) baking soda
  • 3/4 teaspoon (3 g) baking powder
  • 1 teaspoon (6 g) salt
  • 1 cup (240 g) buttermilk, room temperature
  • 1/2 cup (109 g) vegetable oil
  • 3 large eggs, room temperature
  • 1 cup (236.6 g) hot water
  • 1 teaspoon (4.2 g) vanilla extract
For the Filling
  • 3/4 cup (173.25 g) heavy whipping cream
  • 6 ounces cream cheese, softened
  • 2 cups (250 g) powdered sugar, measured and then sifted
  • 8 Oreo cookies, broken into chunks
For the Buttercream
  • 6 Oreo cookies, pulverized into fine crumbs
  • 2 cups (452 g) unsalted butter, slightly cold
  • 6 cups (750 g) powdered sugar, measured and then sifted
  • 3 tablespoons (43.3 g) heavy whipping cream
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.
For the Drip
  • 1 cup (150 g) semi sweet or dark chocolate chips
  • 3/4 cup to 1 cup (173-231 g) heavy whipping cream
  • black food gel optional

Method
 

For the Cake
  1. Preheat oven to 325 degrees. Spray the bottoms of three 8-inch or four 6-inch round cake pans with cooking spray. Line the bottoms with parchment. Set aside.
  2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a medium bowl or measuring cup, combine the eggs, buttermilk, water, oil, and vanilla.
  4. With the mixer on low speed, gradually add the wet ingredients to the dry ingredients. Mix until smooth, about 30 seconds. Scrape down the sides of the bowl and mix again for another 10 to 20 seconds. Divide the batter equally among the three cake pans, placing about 16 ounces in each 8-inch pan or 12 ounces in each 6-inch pan.
  5. Bake the layers for 25 to 30 minutes, or until a wooden pick inserted into the center comes out with only a few moist crumbs. Let the cakes cool in their pans on a wire rack for 10 minutes. Then, turn them onto a rack to cool completely. Once completely cooled, wrap the layers in plastic wrap and chill them in the freezer for at least an hour. For storage longer than a week, wrap the layers in tin foil and place them in a zip-lock bag.
For the Filling
  1. In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for 3 to 5 minutes, until stiff peaks form. Transfer the cream to another bowl and set aside.
  2. In the now empty bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple of minutes until smooth. Gradually add the powdered sugar. Beat for another couple of minutes until smooth.
  3. Fold in the whipped cream until no streaks remain. Then, fold in the crushed Oreos.
  4. Make this filling right before assembling the cake to prevent the cookies from getting soggy. If preparing ahead of time, omit the Oreos until ready to assemble.
For the Buttercream
  1. In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
  2. With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
  3. Add the heavy cream, one tablespoon at a time. Once the cream is incorporated, increase the speed to medium-high and beat the frosting for five minutes until it becomes lighter in texture and color.
  4. Stir in the cookie crumbs.
  5. Remove the bowl from the mixer. Use a wooden spoon to mix by hand and stir out any air bubbles.
For the Chocolate Drip:
  1. In a microwave-safe bowl, heat the cream for about 1 minute. Pour the hot cream over the chocolate and let it sit for about 5 minutes. Mix the chocolate and cream until smooth and shiny. If necessary, microwave the mixture for an additional 30 seconds.
  2. Add one drop of black food gel, if desired, to darken the drip to match the cookies.
  3. Let the ganache cool slightly before adding it to the cake.
  4. Apply the drip when the cake has been chilled.
Assembly
  1. Place the first cake layer, top side up, in the center of the cake board. Pipe a rim of Oreo buttercream around the edge of the cake. Fill the center with about 1 cup of the cookies and cream filling.
  2. Place the second cake layer on top of the buttercream and filling. Repeat the piping and filling steps.
  3. Place the final cake layer, top side down.
  4. Crumb coat the entire cake with a thin layer of Oreo buttercream. Freeze for 10 to 15 minutes to set this frosting layer.
  5. Once the crumb coat is set, continue to frost the cake with the remaining frosting. Chill the cake again for another 10 minutes before adding the drip.

Notes

Ingredient Swap: If you're out of buttermilk, don't fret.
I've successfully made my own by adding a tablespoon of lemon juice or white vinegar to regular milk and letting