I recently crafted my favorite cookies and cream cake that blends rich cocoa powder with crunchy Oreo pieces, all nestled in a moist batter featuring all-purpose flour, granulated sugar, and buttermilk. A velvety, smooth Oreo buttercream made with unsalted butter and powdered sugar creates the perfect, truly satisfying dessert treat.

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I’ve been playing around with dessert recipes for a while and this Cookies And Cream Cake with Oreo Buttercream really caught my attention. I started off with 2 cups all-purpose flour and 2 cups granulated sugar which, along with a mix of 3/4 cup unsweetened cocoa powder and a pinch of salt, created the perfect chocolate base.

After folding in 1 cup of room temperature buttermilk, 1/2 cup vegetable oil and 2 large eggs, I couldn’t wait to amp it up by stirring in roughly chopped 12 Oreo cookies. The result is a cake that’s not only a tasty chocolate cake but also carries that craving for a dessert bar style treat.

For the buttercream, I whipped up 1 cup unsalted butter with 4 cups powdered sugar and mixed in some finely crushed Oreos and a splash of vanilla extract. The overall design is simple yet aesthetic, just perfect for a dessert experience that feels fresh and fun.

Why I Like this Recipe

I like this recipe because it’s really simple to follow even when I’m not feeling super creative. I love how the chocolatey flavor mixes with bits of Oreo cookies so every bite feels like a little surprise. The buttercream is crazy good too – it’s super creamy and the crushed Oreos really make it fun and tasty. Plus when I share it with my friends, they always ask for the recipe which makes me feel pretty proud.

Ingredients

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All-purpose flour: Provides structure and base, mostly carbohydrate with very little fiber.
Granulated sugar: Gives the sweetness and energy that makes the cake taste delectably sweet.
Unsweetened cocoa powder: Adds rich chocolate flavor, antioxidants, and a slightly bitter twist.
Buttermilk: Moistens the cake, adds tanginess and helps activate the leavening agents.
Oreo cookies: Imparts crunchy cookie bits with a creamy, chocolaty flavor burst in every bite.
Unsalted butter: Creates smooth texture for the buttercream, lending a rich flavor and creamy consistency.
Powdered sugar: Sweetens and thickens the buttercream to ensure a creamy, smooth finish.
Eggs: Bind the ingredients and provide protein for a tender, moist cake.
Vanilla extract: Enhances flavor, adding a warm, sweet aroma throughout the cake.
Vegetable oil: Helps keep the cake moist and tender by keeping the crumbs soft.

Ingredient Quantities

2 cups all-purpose flour

2 cups granulated sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup buttermilk (room temp)

1/2 cup vegetable oil

2 large eggs (room temp)

2 teaspoons vanilla extract

1 cup boiling water

12 Oreo cookies, roughly chopped

1 cup unsalted butter, softened

4 cups powdered sugar

4 to 6 Oreo cookies, finely crushed

2 tablespoons milk (as needed)

1 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 350°F and grease two 9-inch cake pans, then line them with parchment paper.

2. In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt.

3. In another bowl, combine 1 cup buttermilk (room temp), 1/2 cup vegetable oil, 2 large eggs (room temp) and 2 teaspoons vanilla extract. Mix well.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Slowly add 1 cup boiling water into the batter; it will be thin but thats okay.

5. Gently fold in 12 roughly chopped Oreo cookies into the batter then pour evenly into the prepared pans.

6. Bake in the oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans first then transfer them to a rack.

7. For the Oreo buttercream, beat 1 cup softened unsalted butter until light and fluffy. Gradually add 4 cups powdered sugar and beat until smooth.

8. Mix in 2 tablespoons milk (as needed) and 1 teaspoon vanilla extract, then fold in 4 to 6 finely crushed Oreo cookies.

9. If the buttercream is too thick, add a little extra milk slowly until you reach a spreadable consistency.

10. Once the cakes are cool, level them if needed, place one layer on your serving plate, spread a thick layer of buttercream on it, top with the second layer, then ice the top and sides. Enjoy your delicious cookies and cream cake!

Equipment Needed

1. Oven – Preheat it to 350°F before you start.
2. Two 9-inch cake pans – Grease them and line with parchment paper.
3. Parchment paper – Used to line the cake pans.
4. A large mixing bowl – For whisking together all the dry ingredients.
5. A medium mixing bowl – For mixing the wet ingredients.
6. Measuring cups and spoons – These are needed to measure all the ingredients correctly.
7. A whisk – To mix the dry ingredients together well.
8. A spatula or wooden spoon – For folding the wet and dry ingredients and gently mix in those chopped Oreos.
9. An electric mixer – A hand mixer or stand mixer works best for beating the butter into a light buttercream.
10. A knife and cutting board – For roughly chopping the Oreo cookies needed in the batter.
11. A toothpick – To check the cake doneness.
12. A cooling rack – To let the cakes cool completely before you remove them from the pans.

FAQ

Q: Can I use regular milk instead of buttermilk?

A: Yup, you can. Just mix a tablespoon of vinegar or lemon juice in a cup of milk and let it sit for 5 minutes before using it.

Q: What’s the role of the boiling water in the batter?

A: It helps bloom the cocoa powder, making the cake extra moist and chocolaty, so be sure not to skip it.

Q: How do I know when the cake is fully baked?

A: Stick a toothpick in the center and if it comes out clean, your cake is done. Avoid opening the oven too much during baking.

Q: What if my Oreo buttercream turns out too thick?

A: Simply add a teaspoon or two of milk while whipping it until you get a smooth, spreadable consistency.

Q: Can I add extra chopped Oreos to the batter?

A: For sure, toss in some extra Oreos if you like, just make sure not to overmix so you keep the crunchy bits intact.

The Best Ever Cookies And Cream Cake With Oreo Buttercream Recipe Substitutions and Variations

If you run out of all-purpose flour, you can mix 1 cup of cake flour with 1 cup of whole wheat flour to get a lighter yet a bit nuttier flavor.
Don’t have buttermilk? Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for about 5 minutes before adding it in.
If you’re missing vegetable oil, canola oil works just as well. Some folks even use melted coconut oil, but it might add a slight coconut taste.
For the buttercream, if unsalted butter isn’t available, feel free to use salted butter instead. Just skip adding the extra salt in the recipe.

Pro Tips

1. Make sure all your wet ingredients like buttermilk and eggs are at room temp before you start – it helps the batter mix up more evenly and stops any weird curdling or lumps.
2. When adding the boiling water, do it super slow. Even tho the batter’s gonna be thin, overmixing it can mess up the texture big time.
3. Be careful not to overbeat your buttercream. Mix until its light and fluffy but stop when it just looks smooth – too much can make it turn kinda grainy.
4. If your icing’s too thick, add a smidge more milk, a little at a time. It really makes a difference when you need that perfect spreadable consistency for your cake.

The Best Ever Cookies And Cream Cake With Oreo Buttercream Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Oven – Preheat it to 350°F before you start.
2. Two 9-inch cake pans – Grease them and line with parchment paper.
3. Parchment paper – Used to line the cake pans.
4. A large mixing bowl – For whisking together all the dry ingredients.
5. A medium mixing bowl – For mixing the wet ingredients.
6. Measuring cups and spoons – These are needed to measure all the ingredients correctly.
7. A whisk – To mix the dry ingredients together well.
8. A spatula or wooden spoon – For folding the wet and dry ingredients and gently mix in those chopped Oreos.
9. An electric mixer – A hand mixer or stand mixer works best for beating the butter into a light buttercream.
10. A knife and cutting board – For roughly chopping the Oreo cookies needed in the batter.
11. A toothpick – To check the cake doneness.
12. A cooling rack – To let the cakes cool completely before you remove them from the pans.

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk (room temp)
1/2 cup vegetable oil
2 large eggs (room temp)
2 teaspoons vanilla extract
1 cup boiling water
12 Oreo cookies, roughly chopped
1 cup unsalted butter, softened
4 cups powdered sugar
4 to 6 Oreo cookies, finely crushed
2 tablespoons milk (as needed)
1 teaspoon vanilla extract

Directions

Preheat your oven to 350°F and grease two 9-inch cake pans, then line them with parchment paper.
In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt.
In another bowl, combine 1 cup buttermilk (room temp), 1/2 cup vegetable oil, 2 large eggs (room temp) and 2 teaspoons vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Slowly add 1 cup boiling water into the batter; it will be thin but thats okay.
Gently fold in 12 roughly chopped Oreo cookies into the batter then pour evenly into the prepared pans.
Bake in the oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans first then transfer them to a rack.
For the Oreo buttercream, beat 1 cup softened unsalted butter until light and fluffy. Gradually add 4 cups powdered sugar and beat until smooth.
Mix in 2 tablespoons milk (as needed) and 1 teaspoon vanilla extract, then fold in 4 to 6 finely crushed Oreo cookies.
If the buttercream is too thick, add a little extra milk slowly until you reach a spreadable consistency.
Once the cakes are cool, level them if needed, place one layer on your serving plate, spread a thick layer of buttercream on it, top with the second layer, then ice the top and sides. Enjoy your delicious cookies and cream cake!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.