Cookies and Cream Oreo Cake Recipe – Easy & Delicious

A rich and dreamy Cookies and Cream Oreo Cake that’s soft, moist, and loaded with crushed Oreos in every bite. This show-stopping dessert features layers of vanilla cake swirled with cookie crumbles, a fluffy Oreo-speckled cream cheese frosting, and a decadent white chocolate drizzle. Topped with whole Oreos and extra cookie bits for the ultimate cookies-and-cream experience!

Ingredients

For the Oreo Cake:

• 1 box vanilla cake mix (or your favorite homemade vanilla cake batter)
• 1 cup sour cream
• 3 large eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup milk
• 1½ cups crushed Oreo cookies
• ¼ cup granulated sugar

For the Oreo Frosting:

• 2 cups heavy cream
• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup crushed Oreo cookies
• ¼ cup white chocolate chips (optional, for drizzle)

For Decoration:

• Whole Oreo cookies (for topping)
• Extra crushed Oreos (for garnish)

this RECIPE

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment.
2. Make the cake batter: In a large mixing bowl, combine cake mix, sour cream, eggs, oil, vanilla extract, milk, and granulated sugar. Mix until smooth.
3. Fold in the Oreos: Gently stir in crushed Oreo cookies.
4. Bake: Divide the batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
5. Make the frosting: Beat cream cheese until smooth. Add powdered sugar and vanilla; mix well. Slowly add heavy cream and beat until thick and fluffy. Fold in crushed Oreos.
6. Frost the cake: Place one cake layer on a plate. Spread a generous layer of frosting on top. Add the second layer and frost the top and sides.
7. Decorate: Drizzle melted white chocolate over the cake if using. Top with whole Oreos and sprinkle extra crushed cookies around the edges.
8. Chill or serve immediately. Enjoy!

Notes

• Use double-stuffed Oreos for extra creamy cookie bits.
• Chill the cake for an hour before serving for cleaner slices.
• You can bake this as cupcakes or in a sheet pan instead adjust time accordingly.

Helpful Tips

• Use Room Temperature Ingredients: For a smoother batter and fluffier frosting, make sure your eggs, sour cream, cream cheese, and milk are at room temperature before mixing. This helps everything blend evenly and gives you a lighter cake texture.
• Crushing the Oreos: Use a food processor for fine crumbs or place the cookies in a sealed zip-top bag and crush with a rolling pin for chunkier texture. A mix of both gives great contrast!
• Don’t Overmix the Batter: After adding the crushed Oreos, gently fold them in. Overmixing can make the cake dense and flatten the air bubbles that help it rise.
• Frosting Tip: Chill the mixing bowl and beaters before whipping the cream for the frosting. This helps it whip up faster and hold its shape longer, especially if you’re frosting in a warm kitchen.
• White Chocolate Drizzle: Melt the white chocolate chips with a tiny splash of cream or coconut oil to get a smoother, easier drizzle. Use a spoon or piping bag to control the look.
• Make Ahead: The cake layers can be baked a day in advance. Wrap them tightly in plastic wrap once cooled and store at room temperature. The frosting can also be made a few hours ahead—just refrigerate and re-whip if needed before using.
• Chill for Clean Cuts: For the cleanest slices, refrigerate the cake for at least an hour before slicing with a hot knife wiped clean between each cut.

Conservation and Storage

To keep your Cookies and Cream Oreo Cake tasting fresh and fabulous, proper storage is key. Thanks to the creamy frosting and crushed cookies, this cake stores well—but a few tips will help preserve its flavor and texture even longer.

Short-Term Storage (1–3 days):
Store the frosted cake in an airtight container in the refrigerator. If you don’t have a cake container, loosely cover it with plastic wrap or foil. This helps prevent the frosting from drying out and keeps the crushed Oreos from becoming too soft. For best flavor, let the cake sit at room temperature for 15–20 minutes before serving.

Long-Term Storage (Up to 2 months):
To freeze, start with unfrosted cake layers: once completely cooled, wrap each layer tightly in plastic wrap and then in aluminum foil. Store in a freezer-safe bag or container to prevent freezer burn. When ready to use, thaw layers overnight in the refrigerator before frosting.

You can also freeze the fully assembled and frosted cake, although the texture of the frosting and cookies may change slightly. Freeze uncovered for 1–2 hours to set the frosting, then wrap tightly and return to the freezer. Thaw in the fridge overnight, then bring to room temp before serving.

Leftover Slices:
Wrap individual slices in plastic wrap and store in an airtight container in the fridge for up to 3 days. These are great for a quick treat or lunchbox dessert!

No matter how you store it, this Oreo-packed cake is a crowd-pleasing favorite that holds up beautifully!

Serving Suggestions

This Cookies and Cream Oreo Cake is a showstopper on its own, but the right presentation and pairings can take it to the next level perfect for birthdays, celebrations, or a cozy weekend treat!

Serve Chilled or at Room Temp:
For a firmer texture and clean slices, serve the cake slightly chilled. If you prefer a softer bite with creamier frosting, let it sit out for 15–20 minutes before slicing. Both ways are delicious just depends on your vibe!

Add a Scoop of Ice Cream:
Pair a slice with a scoop of vanilla, cookies and cream, or chocolate ice cream for a dreamy dessert duo. The cold, creamy texture is the perfect complement to the fluffy cake layers and Oreo frosting.

Drizzle It Up:
Top each serving with a warm drizzle of chocolate syrup, white chocolate ganache, or even a dollop of whipped cream. A few extra crushed Oreos or mini chocolate chips sprinkled over the top can add fun texture and flair.

Serve Mini Slices for Parties:
Hosting a crowd? Slice the cake into smaller squares or thin wedges for bite-sized servings. You could even serve with cupcake liners or mini dessert plates to make things tidy and easy to grab.

Beverage Pairings:
Pair this rich cake with a cold glass of milk, a creamy latte, or even a cookies-and-cream milkshake for the ultimate indulgence. For a grown-up twist, a smooth coffee liqueur or a glass of dessert wine like Moscato works beautifully.

Any way you slice it, this Oreo cake is a guaranteed hit just don’t expect leftovers!

Frequently Asked Questions

Can I use a homemade vanilla cake instead of boxed mix?
Absolutely! If you have a favorite scratch-made vanilla cake recipe, go for it. Just be sure it yields enough batter for two 8-inch rounds.

Do I need to remove the cream filling from the Oreos before crushing?
Nope! Keep the filling—it adds extra creaminess and flavor. The cookies crush easily and blend perfectly into both the batter and frosting with the filling included.

Can I make this cake ahead of time?
Yes! You can bake the cake layers a day or two in advance, wrap them well, and store at room temperature. The entire frosted cake can also be made a day ahead and stored in the fridge.

What’s the best way to crush the Oreos?
You can use a food processor for fine crumbs or a rolling pin and zip-top bag for chunkier pieces. For best texture, use a mix of both!

Is there a substitute for sour cream?
Plain Greek yogurt works great as a 1:1 substitute for sour cream in the cake. It keeps the texture moist and tender.

Can I make this into cupcakes?
Yes! This recipe makes about 24 cupcakes. Fill liners ¾ full and bake at 350°F (175°C) for 18–22 minutes or until a toothpick comes out clean.

How long will the cake last?
Stored in the fridge, it stays fresh for 3–4 days. Individual slices can also be frozen for longer storage.

Conclusion

If you’re looking for a dessert that’s nostalgic, crowd-pleasing, and packed with cookies-and-cream flavor, this Oreo Cake checks all the boxes. With ultra-moist vanilla layers studded with crushed Oreos and a fluffy cream cheese Oreo frosting, it’s a sweet dream for Oreo lovers of all ages. Whether you’re baking it for a birthday, a potluck, or simply to satisfy a late-night craving, this cake delivers the perfect balance of creamy, crunchy, and rich in every bite.

The best part? It’s easy enough for beginner bakers, but impressive enough to wow at any gathering. Plus, it’s endlessly customizable—swap in chocolate cake, double the Oreos, or top it with a drizzle of ganache for a decadent twist. With its classic flavor and playful presentation, it’s one of those recipes you’ll come back to time and time again.

So, grab your mixing bowl, break out those Oreos, and get ready to bake up some joy. This Cookies and Cream Oreo Cake isn’t just a dessert—it’s a celebration on a plate.

And remember, don’t stress about perfection have fun with it! Whether your frosting swirls high or the Oreos crumble a little too much, it’s all part of the delicious charm.

Happy baking, and don’t forget to share a slice (or two) with someone who loves Oreos as much as you do!

And if you’re craving even more Oreo inspiration, check out this Cookies and Cream Cake by Cake by Courtney. It’s another delicious take on the beloved flavor combo that’s sure to impress.

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