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oreo cookies and cream cake

Oreo Cookies and Cream Cake

Linda Appiah
Delicious cake made from scratch and layered with cookies and cream buttercream and chocolate ganache.
1 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Decorating Time 1 hr
Total Time 2 hrs
Course Dessert
Cuisine American
Servings 15
Calories 460 kcal


  • 1 cup (227g)unsalted butter at room temperature
  • 1and ¼ cup (250g)sugar
  • 5 large egg white
  • 1 large eggs
  • 2 teaspoon pure vanilla extract
  • 1and ½ cup (346g) buttermilk at room temperature
  • 4 cups (480g)cake flour
  • 20 pieces regular size Oreo cookies
  • Buttercream
  • 2 cups (450g) unsalted butter
  • 5 cups (637g) powdered or icing sugar
  • 2 teaspoons pure vanilla extract
  • Chocolate Ganache
  • 1and ½ cup (265g)semi-sweet chocolate chips
  • 1 cup (240g)heavy cream
  • 2 tablespoons butter
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract


  • 1 bag mini Oreo cookies


  • Preheat the oven to 350 °F or 180 °C. Prepare three 6×2" round cake pans or two 8" round cake pans with non-stick spray and set aside.
  • In a medium bowl, sift the cake flour into the bowl. Add baking powder and salt to the flour and whisk together. Set aside.
  • In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add egg white one at a time and mix well after each addition. Add the vanilla extract and mix well.
  • Add the flour and milk to the creamed mixture by alternating them. Mix well after each addition and divide the cake batter among the three prepared cake pans.
  • Bake the cakes in the preheated oven for 30-35 minutes or until a toothpick is inserted into the cake and comes out clean and dry. Bring cake out of the oven and allow to cool in the baking pan for 10 minutes before transferring the cake to the cooling rack to cool completely.

For the buttercream

  • In a bowl of a stand mixer fitted with the paddle attachment or a medium bowl with a hand mixer, cream butter on a medium-high speed until well mixed and smooth.
    Slowly add the powdered sugar one cup at a time, then add the vanilla extract and beat until well mixed. Beat the frosting on medium-high for about 3 minutes until light, fluffy and smooth.
    for the cookies and cream buttercream, add one cup of oreo cookie crumbs to 1/3 part of the buttercream.

Chocolate Ganache

  • Place chocolate chips and butter in a bowl.
    Heat the heavy cream over medium heat or in the microwave until it bubble. Pour the cream over the chocolate and allow it to sit for about 10 seconds. Then whisk until well blended and smooth. Add the salt and vanilla and mix to incorporate.
    Use immediately or allow to set overnight.

Assembly the Cake

  • To assemble the cake, place a nonslip mat on a turntable and then tape a 6 inches cake cardboard circle to an 8 inches cardboard circle (the 8 inches cardboard helps to transport the cake to the fridge and back easily) and place the cake board on the turntable.
    Apply a small amount of buttercream to the center of the 6 inches cake board. Place the first cake layer on the board and add enough buttercream onto the cake and smooth the buttercream as level as you can get (check the visual guideline above). Add a drizzle of chocolate ganache to the filling.
    Place another cake layer on top of the frosting and repeat the process until all the cakes are stacked. The last cake layer should be placed flat side up that is the bottom should face up. Press down on the stacked cakes lightly to help the cakes stick to the icing.
    Crumb coat the cake with a thin layer of buttercream and smooth it with a cake scraper. Refrigerate the cake for about 30 minutes or 10 minutes in the freezer. Bring the cake out of the fridge and frost the cake with the remaining buttercream with an offset spatula and smooth with a cake smoother.

Decorating the Cake

  • Separate the mini-Oreo cookies and discard the cream filling or use it for another project. Arrange the cookie discs around the base of the cake as shown in the picture.
    Fit a pastry bag with a piping tip and fill the bag with remaining frosting. Pipe a design on top of the cake and finally, add pieces of Oreo cookies on top of the cake. Serve or keep it in the refrigerator until ready to serve.


Calories: 460kcal
Keyword cookies and cream cake, oreo cookies
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