The Ultimate Oreo Cookie Cake Recipe: A Decadent Delight for Every Occasion

When you’re craving something sweet, indulgent, and universally loved, few desserts can match the rich satisfaction of an Oreo Cookie Cake. This cake is a perfect choice for birthday parties, holiday gatherings, or simply treating yourself on a cozy weekend at home. With its layers of moist chocolate cake, fluffy Oreo-speckled frosting, and a delightful crunch from crushed cookies, this recipe captures the nostalgia of childhood snacks while delivering gourmet-level flavor.

The inspiration behind this Oreo Cookie Cake came from countless birthday parties where a tray of cookies would disappear within minutes. Why not turn that universally loved treat into a cake? Combining America’s favorite cookie with a rich cake base makes for an irresistible dessert that feels both familiar and special. Whether you’re baking for a celebration or just because, this Oreo Cookie Cake is sure to become a household favorite.

Why You’ll Love This Oreo Cookie Cake

• Crowd-Pleasing Flavor: Who doesn’t love Oreos? The combination of chocolate, cream, and crunch appeals to all ages.

• Stunning Presentation: With swirls of frosting, layers of crumbled cookies, and a glossy ganache, it’s a showstopper on any dessert table.

• Customizable: You can switch up the cake base, frosting style, or even make it into cupcakes.

• Easy to Make Ahead: It stores beautifully and can be made a day in advance, making it perfect for parties.

Ingredients You’ll Need

For the Chocolate Cake:

• 1 ¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 2 cups granulated sugar

• 1 ½ tsp baking powder

• 1 ½ tsp baking soda

• 1 tsp salt

• 2 large eggs

• 1 cup whole milk

• ½ cup vegetable oil

• 2 tsp vanilla extract

• 1 cup boiling water

• ½ cup sour cream

For the Oreo Frosting:

• 1 ½ cups unsalted butter (softened)

• 5 cups powdered sugar

• 2 tsp vanilla extract

• ¼ cup heavy cream

• 12–15 Oreo cookies, finely crushed

For the Ganache (Optional but Recommended):

• ½ cup heavy cream

• 1 cup semi-sweet chocolate chips

Garnish:

• Whole Oreos (for decorating)

• Crushed Oreos (for sides and topping)

How to Make Oreo Cookie Cake

Step 1: Prepare the Chocolate Cake Layers

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.

2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Add the eggs, milk, oil, and vanilla. Mix until well combined.

4. Carefully add the boiling water, mixing slowly to prevent splashing. The batter will be thin—this helps keep the cake moist.

5. Fold in the sour cream for extra richness and moisture.

6. Divide the batter between the prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean.

7. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 2: Make the Oreo Buttercream Frosting

1. In a stand mixer or large bowl with a hand mixer, beat the butter until light and fluffy—about 3–4 minutes.

2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.

3. Add the vanilla and heavy cream, and beat until smooth and creamy.

4. Fold in the crushed Oreos, ensuring they’re evenly distributed but don’t overmix.

Step 3: Assemble the Cake

1. Place one cake layer on your serving plate or cake stand.

2. Spread a thick layer of Oreo frosting on top.

3. Place the second cake layer on top and apply a crumb coat (a thin layer of frosting) over the entire cake.

4. Chill for 20–30 minutes to set the crumb coat.

5. Frost the entire cake with a generous layer of Oreo buttercream.

Step 4: Add the Ganache Drip (Optional)

1. Heat the heavy cream in a small saucepan or microwave until steaming (not boiling).

2. Pour over the chocolate chips and let sit for 1 minute. Stir until smooth.

3. Let the ganache cool slightly, then use a spoon or piping bag to drip it over the edges of the cake.

Step 5: Garnish and Serve

• Press crushed Oreos onto the sides of the cake.

• Top with swirls of frosting using a piping bag and place whole Oreos on each swirl for a professional finish.

Tips for the Best Oreo Cookie Cake

• Use Room Temperature Ingredients: This helps everything mix together more smoothly.

• Don’t Overmix the Batter: Especially after adding the boiling water, mix just until combined to keep the cake tender.

• Crush the Oreos Finely: For the frosting, a fine crumb is essential to avoid clogging your piping tip.

• Chill Before Serving: Letting the cake chill in the fridge for at least 1 hour helps the flavors meld and makes slicing cleaner.

• Double the Recipe for Taller Cakes: If you want a three or four-layer showstopper, double the cake and frosting recipes.

Variations and Substitutions

• Chocolate Chip Cookie Base: Substitute one of the chocolate cake layers with a baked cookie base for a hybrid dessert.

• Cream Cheese Frosting: Add 8 oz of softened cream cheese to the buttercream for a tangier flavor.

• Gluten-Free: Use a 1:1 gluten-free flour blend and gluten-free chocolate sandwich cookies.

• Mini Cakes or Cupcakes: Use the same batter and frosting for adorable individual-sized desserts.

How to Store Oreo Cookie Cake

• Refrigerator: Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.

• Freezer: The cake layers (unfrosted) can be frozen for up to 2 months. Wrap tightly in plastic wrap and foil. Frost only after thawing.

Serving Suggestions

Pair a slice of this rich cake with:

• A tall glass of cold milk

• A scoop of vanilla or cookies-and-cream ice cream

• A drizzle of hot fudge for extra indulgence

• Fresh berries for a tangy contrast

This cake also makes an excellent base for ice cream sandwiches when sliced thin and frozen briefly.

Frequently Asked Questions

Can I make the cake ahead of time?
Yes! You can bake the cake layers up to two days in advance. Wrap them tightly and store at room temperature or in the fridge. Assemble the cake the day you plan to serve it for best results.

Can I use store-bought cake mix?
Absolutely. If you’re short on time, use a devil’s food or chocolate cake mix as your base and focus on the homemade Oreo frosting for that custom flavor.

Can I make this without a stand mixer?
Yes, a hand mixer will work just fine for both the batter and frosting. Just be sure to cream the butter thoroughly to achieve a fluffy frosting.

What’s the best way to crush Oreos?
For fine crumbs, use a food processor. If you prefer a chunkier texture, place them in a sealed plastic bag and crush with a rolling pin.

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