oreo cookies and cream cake recipe

Written ByJenny Smyth Posted on
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The Best oreo cookies and cream cake recipe

I’m so excited to share this Oreo cookies and cream cake recipe with you all! I’ve been making it for years, and it’s always a hit with my family and friends. The best part is that it’s surprisingly easy to make, and the result is a moist and decadent cake that’s perfect for any occasion.

I first tried this recipe at a friend’s birthday party, and I was hooked from the very first bite. The combination of the creamy filling and the crunch of the Oreo cookies is absolute perfection. Since then, I’ve made it for every family gathering, holiday dinner, and even just a Tuesday.

My kids love helping me make it, and they can’t get enough of the chocolatey goodness. As for me, I love that it’s a great way to get my daily dose of chocolate without feeling too guilty (okay, maybe a little guilty). But trust me, it’s worth it!

The cake is moist and flavorful, with just the right amount of sweetness. And let’s not forget about the frosting – oh boy, the frosting! It’s like a cloud of creamy goodness that perfectly complements the cake.

I could go on and on about how much I love this recipe, but I’ll stop there. Suffice it to say that you need to try this Oreo cookies and cream cake recipe ASAP!

Oreo Cookies and Cream Cake

4.9 from 818 votes

A delightful and indulgent dessert featuring a moist vanilla cake layered with a creamy Oreo filling and topped with a rich Oreo buttercream frosting. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 cup milk

For the Oreo Filling

1 cup heavy cream
8 oz cream cheese (softened)
1/2 cup powdered sugar
1 tsp vanilla extract
10 Oreo cookies (crushed)

For the Oreo Buttercream Frosting

1/2 cup unsalted butter (softened)
2 cups powdered sugar
1/4 cup Oreo cookie crumbs
1 tsp vanilla extract
2 tbsp milk

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour a 9-inch round cake pan.
3In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
4In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
5This should take about 2-3 minutes using an electric mixer.
6Beat in the eggs one at a time, mixing well after each addition.
7Stir in the vanilla extract.
8Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
9Begin and end with the dry ingredients.
10Mix just until combined.
11Pour the batter into the prepared cake pan and smooth the top with a spatula.
12Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
13The cake should be golden brown and spring back when lightly touched.
14Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
15While the cake is cooling, prepare the Oreo filling.
16In a medium bowl, beat the heavy cream until stiff peaks form.
17In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
18Gently fold the whipped cream into the cream cheese mixture until well combined.
19Stir in the crushed Oreo cookies.
20Once the cake is completely cooled, use a serrated knife to slice it horizontally into two layers.
21Spread the Oreo filling evenly over the bottom layer of the cake.
22Place the top layer on the filling and press down gently.
23To make the Oreo buttercream frosting, beat the softened butter in a large bowl until creamy.
24Gradually add the powdered sugar, beating until light and fluffy.
25Add the Oreo cookie crumbs, vanilla extract, and milk.
26Beat until well combined and smooth.
27If the frosting is too thick, add more milk one tablespoon at a time.
28Spread the Oreo buttercream frosting over the top and sides of the cake, ensuring it is evenly coated.
29The frosting should be smooth and creamy, with no lumps or bumps.
30Refrigerate the cake for at least 1 hour before serving.
31This will allow the flavors to meld together and the frosting to set.
32Decorate with additional Oreo cookies if desired.

🔧Equipment

9-inch round cake pan
Mixing bowl
Electric mixer
Spatula
Cooling rack
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 80mg🧂Sodium: 400mg🌾Total Carbs: 60g🥦Dietary Fiber: 1g🍬Sugars: 45g🥩Protein: 5g

📝Notes

Store the cake in an airtight container in the refrigerator for up to 3 days.

Oreo Cookies and Cream Cake is a versatile and delicious dessert that can be enjoyed any time of the year. It is perfect for family gatherings, potlucks, or just a simple weeknight treat. You can store leftovers in an airtight container in the refrigerator for up to a week.

When ready to serve, let the cake sit at room temperature for about 30 minutes to soften. You can also freeze individual slices for up to a month. To reheat, thaw the slices in the refrigerator overnight and let them sit at room temperature for about 30 minutes before serving.

This cake is always a hit with kids and adults alike, and it is sure to be a crowd-pleaser at any occasion. The cake is also a great way to use up any leftover Oreos that you may have. You can add them to the filling or frosting, or even sprinkle them on top of the cake for a fun and festive look.

This cake is a great way to incorporate some fun and excitement into your baking and is a perfect recipe for any occasion.

❓ Frequently Asked Questions About Oreo Cookies and Cream Cake

Q: What is the origin of Oreo cookies and cream cake?

The Oreo cookies and cream cake recipe has its roots in American baking traditions. While its exact origin is unclear, it’s believed to have been popularized in the mid-20th century by home cooks who experimented with combining Oreos with traditional cake recipes.

Q: Can I use other types of cookies instead of Oreos?

While you can experiment with other types of cookies, Oreos are the classic choice for this recipe due to their unique flavor profile and texture. That being said, if you want to try something different, you could use another type of cookie like Chips Ahoy or Nutter Butter.

Q: How do you ensure the cake stays moist?

To keep your cake moist, make sure not to overmix the batter when combining the wet and dry ingredients. Also, don’t overbake it – take it out of the oven when a toothpick inserted into the center comes out clean but not dry.

Q: Can I make this recipe gluten-free?

You can substitute gluten-containing ingredients with gluten-free alternatives in this recipe. However, be aware that gluten-free flours may behave differently in terms of texture and consistency.

Q: How do you store leftover cake?

Leftover cake should be stored in an airtight container at room temperature for up to three days or refrigerated for up to five days.

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