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Oreo layer cake on a white plate with a fork.

Cookies & Cream Cake (Oreo Cake) with Oreo Frosting

Course: Dessert
Cuisine: American
Keyword: cookies and cream oreo cake with oreo frosting
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: 12 servings
Calories: 1048kcal
Author: Kara Jane @ I Scream for Buttercream
This cookies and cream cake combines a moist from scratch white cake with added chopped oreos then it's covered with creamy oreo buttercream frosting.
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Ingredients

For the cake

  • 2 ¾ cups cake flour (can use 2 ½ cups all-purpose flour, but the cake won’t be as white)
  • 2 cups sugar
  • ½ teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • cup vegetable shortening
  • ¼ cup unsalted butter, room temperature (½ stick)
  • 1 cup sour cream
  • ½ cup milk
  • 2 teaspoon clear vanilla extract (may use regular vanilla extract)
  • 6 egg whites (from large eggs)
  • 2 cups chopped Oreos (about 15-20 Oreos)
  • Additional Oreos crushed and/or mini Oreos for decoration

For the buttercream

  • 1 ½ cup unsalted butter, room temperature (3 sticks)
  • 1 8 oz. pkg cream cheese, room temperature
  • 1 Pinch salt
  • 1-2 tablespoons milk or cream (can add another tablespoon if needed)
  • 6 cups confectioner's sugar (can add another cup if needed to thicken it up)
  • 2 teaspoons clear vanilla extract (may use regular vanilla extract)
  • 1 cup crushed Oreos (about 10 Oreos)

Instructions

For the cake:

  • Preheat the oven to 325 degrees.
  • Grease and flour two 8 inch round (2 inch deep) cake pans.
  • Add 15-20 oreos to a ziplock gallon bag. Push the air out and seal it. Take a meat mallot or a roller and hit the oreos chopping them up. You don't need to crush them, just chop them up well. Set aside.
  • In a bowl, mix together the sour cream, milk, vanilla extract and egg whites.
  • Whisk until smooth and set aside.
  • In a large mixing bowl, add the flour, sugar, baking soda, baking powder and salt.
  • Whisk together.
  • Turn on the mixer to medium speed and add the shortening and butter in chunks to the flour mixture. (If you don’t have a stand mixer, you can use a hand mixer.) Once all the butter and shortening has been added, turn the mixer on medium high and mix until all the flour is coated. The mixture should be crumbly with a sand-like texture.
  • Add in half the liquid mixture and mix on medium speed just until well combined. Don't mix too long or it will whip the egg whites and make the cake spongy.
  • Scrape down the sides and bottom of the bowl and add in the last half of the liquid mixture. Mix on medium speed just until the ingredients are combined, about 30 seconds. Be careful not to over-mix the batter at this point or your cake will turn out dry and dense.
  • Scrape down the sides of the bowl and then mix again on medium, only for about 10-15 seconds.
  • Add the chopped Oreos and mix them in by hand with a large spoon or spatula.
  • Pour into the greased and floured cake pans and bake at 325 degrees for approximately 45 minutes.A toothpick inserted into the middle should come out with a few moist crumbs.
  • Once baked, set the cake layers in their pans on cooling racks for about 10 minutes, then turn the cakes out of the pans and cool on the racks completely before adding frosting.

For the frosting

  • Add about 10 Oreos and either add them to a ziplock gallon bag and crush them well, or add to a food processor and crush them. You want the Oreos crushed well so there won't be larger chunks in the frosting.
  • Mix the butter, cream cheese and salt together on medium speed in a mixing bowl until very creamy.
  • Add three cups of confectioner's sugar and 1 tablespoon of milk and mix well on medium.
  • Add in the next three cups of confectioenrs sugar plus the vanilla extract and mix well on medium.
  • Check the consistency. If the frosting is too thin, add another cup of confectioner's sugar. If it's too thick, add in another teaspoon to tablespoon of milk and mix again.
  • Once the desired consistency is reached, beat on medium-high speed for a couple minutes, so that the frosting fluffs up and lightens a bit in color.
  • Use a large spoon or spatula to stir in the cup of crushed Oreos.
  • Cover the cooled cake with frosting, then add crushed oreos around the bottom of the cake, top with frosting swirls and mini oreos around the top if desired.

Notes

Store this cake in the refrigerator since the frosting is made with cream cheese. The cake layers can be frozen for up to a month if wrapped well in plastic wrap and foil.
I have not tested this recipe out as cupcakes, but it should be just fine. To make cupcakes: Fill the cupcake wrappers just slightly over half full. Bake at 350 degrees (instead of 325). Bake for about 25 – 30 minutes. Start checking at 20 minutes. Cool on a wire rack.
If you prefer to use a non cream cheese frosting, you can use the Vanilla Bean Buttercream recipe and add in 1 cup crushed Oreos. You can find that recipe at this link: Vanilla Bean Buttercream
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions about substitutions.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 1048kcal | Carbohydrates: 144g | Protein: 8g | Fat: 51g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 3g | Cholesterol: 82mg | Sodium: 382mg | Potassium: 244mg | Fiber: 2g | Sugar: 110g | Vitamin A: 968IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 4mg