Irresistible 12 Ingredient Cookies and Cream Oreo Cake Recipe

Oh my goodness, let me tell you about this cookies and cream Oreo cake recipe that’s been my secret weapon for every potluck and birthday party since college! I still remember the first time I made it – my roommate took one bite and immediately demanded the recipe. That was twelve years ago, and now it’s the cake my nieces beg me to bake whenever they visit.

What makes this Oreo cake so special? It’s that magical combination of rich chocolate cake studded with crunchy Oreo pieces and topped with clouds of whipped cream frosting. The best part? It looks fancy but comes together with just basic pantry staples and a package of those iconic black-and-white cookies we all love. Trust me, once you try this cookies and cream Oreo cake recipe, it’ll become your go-to dessert for every celebration (or just because it’s Tuesday).

Why You’ll Love This Cookies and Cream Oreo Cake Recipe

This isn’t just any cake – it’s the one that’ll have everyone asking for seconds (and the recipe!). Here’s why it’s my most-requested dessert:

• Insanely delicious flavor combo: That perfect balance of rich chocolate cake with crunchy Oreo bits and fluffy whipped cream frosting will make you weak in the knees.
• Surprisingly simple: No fancy techniques here – just good old-fashioned mixing and baking. Even first-time bakers can nail this one.
• Crowd-pleaser magic: Kids go wild for it, adults pretend to be sophisticated while secretly eating three slices.
• Versatile superstar: Dress it up for birthdays or keep it casual for weeknight treats. It always steals the show.

Seriously, this cake checks all the boxes – easy, impressive, and downright addictive.

Ingredients for Cookies and Cream Oreo Cake Recipe

Gathering the right ingredients makes all the difference with this cake – I learned that the hard way when I once tried substituting margarine for butter (big mistake!). Here’s exactly what you’ll need for that perfect cookies and cream magic:

• 2 cups all-purpose flour (spooned and leveled – don’t pack it!)
• 1 cup granulated sugar (yes, the regular white kind works best here)
• 1/2 cup unsweetened cocoa powder (I prefer Dutch-processed for richer flavor)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (don’t skip this – it balances the sweetness)
• 1 cup whole milk (room temperature – cold milk will make your batter lumpy)
• 1/2 cup vegetable oil (or melted coconut oil if you’re feeling fancy)
• 2 large eggs (seriously, let them sit out for 30 minutes first)
• 1 teaspoon pure vanilla extract (the good stuff makes a difference)
• 1 cup finely crushed Oreo cookies (about 12 cookies – cream filling and all!)

For the whipped cream frosting:

• 1 1/2 cups heavy whipping cream (chilled is crucial – I pop mine in the freezer 15 minutes before using)
• 1/4 cup powdered sugar (sifted to avoid lumps)
• 1 teaspoon vanilla extract
• 10 whole Oreo cookies for decorating (plus a few extra for “quality testing”)

Pro tip from my many kitchen disasters: measure everything before you start mixing! There’s nothing worse than realizing you’re short an egg mid-recipe while your hands are covered in batter.

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this cookies and cream Oreo cake! Just gather these basics (I bet you already have most in your kitchen):

• 9-inch round cake pan (the trusty workhorse of my baking collection)
• Mixing bowls (one large, one medium – or just wash one bowl between steps like I sometimes do)
• Whisk (for those dry ingredients)
• Electric mixer (hand or stand – though I’ve made the whipped cream by hand in a pinch!)
• Rubber spatula (for scraping every last bit of batter – no waste!)

That’s it! Now let’s get baking.

How to Make Cookies and Cream Oreo Cake Recipe

Okay, let’s dive into the fun part – making this showstopper cake! I’ve made this recipe so many times I could probably do it in my sleep, but I’ll walk you through each step carefully. Trust me, follow these instructions and you’ll have a perfect Oreo cake that’ll make you look like a baking pro.

Preparing the Cake Batter

First things first – preheat that oven to 350°F (175°C). While it’s heating up, let’s make magic happen in the mixing bowl. I always start by whisking together all the dry ingredients – that’s the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Get them really well combined so there’s no surprise pockets of baking soda in your cake (been there, tasted that – not pleasant!).

In another bowl (or just rinse out your measuring cups – I won’t tell), mix the wet ingredients: milk, oil, eggs, and vanilla. Now here’s my secret – pour the wet into the dry ingredients and mix just until combined. Don’t overdo it! A few small lumps are better than overmixed batter.

Finally, gently fold in those crushed Oreos. I use a rubber spatula and make big, slow folds – you want to distribute them evenly without breaking them up too much. The cream filling will melt into the batter, creating little pockets of cookie goodness!

Baking and Cooling

Pour your beautiful batter into the prepared pan and pop it in the oven. Set your timer for 30 minutes, but don’t wander off just yet! Ovens can be tricky – mine tends to run hot, so I start checking at 28 minutes.

The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). If it’s still jiggly in the middle, give it another 2-3 minutes. When it’s ready, let it cool in the pan for about 10 minutes before turning it out onto a wire rack.

Here’s where I’ve learned patience the hard way – you must let the cake cool completely before frosting! That whipped cream will melt right off a warm cake, and then you’ll have a sad, soggy mess (speaking from experience). I usually wait at least an hour – perfect time to clean up and prep the frosting.

Whipping the Cream Frosting

For the lightest, fluffiest frosting, chill your mixing bowl and beaters in the freezer for 10-15 minutes first. Cold is key! Pour in the heavy cream, powdered sugar, and vanilla, then start mixing on low speed.

As the cream starts to thicken, gradually increase the speed to medium-high. Watch carefully – you want stiff peaks that hold their shape when you lift the beater. One time I got distracted and overmixed, ending up with butter (delicious, but not what we want here!). When the cream forms nice, firm peaks, stop immediately.

Decorating the Cake

The fun part! Spread your whipped cream over the cooled cake using a spatula. Don’t stress about making it perfect – the rustic look is part of the charm. Then press those whole Oreos into the top in whatever pattern makes you happy. I sometimes do a circle around the edge, or get fancy with a spiral pattern.

Want to take it up a notch? You can split the cake into two layers and spread some whipped cream and extra crushed Oreos in the middle. Just be careful when assembling – I may have had a cake-tastrophe or two before mastering this technique!

Now step back and admire your creation. Then grab a fork and dig in – you’ve earned it!

Tips for the Best Cookies and Cream Oreo Cake Recipe

After making this cake more times than I can count (and learning from plenty of mistakes!), here are my non-negotiable secrets for Oreo cake perfection:

• Room temp is everything: Cold eggs and milk make for a lumpy batter. I leave mine out for 30 minutes – it makes the cake lighter and more even. (Learned this after one dense, sad cake!)
• Crush those Oreos fine: Big chunks sink to the bottom. I put cookies in a bag and roll with a rolling pin until they’re like coarse sand – perfect distribution!
• Chill your frosting: That whipped cream needs to be cold, cold, cold before decorating. I even chill my cake plate for 10 minutes first to prevent sliding.

Follow these tips and you’ll avoid all my early baking disasters!

Variations for Your Oreo Cake

Listen, I love the classic version (obviously!), but sometimes it’s fun to play around with this recipe. Here are my favorite twists when I want to mix things up:

Cream cheese frosting lovers: Swap the whipped cream for a tangy cream cheese frosting – just beat together 8 oz softened cream cheese with 1/4 cup powdered sugar and 1 tsp vanilla. Fold in 1/2 cup crushed Oreos for extra texture!

Chocolate drizzle magic: Melt some chocolate chips with a splash of cream and drizzle artfully (or messily – both look great) over the frosted cake. It adds gorgeous contrast against the white frosting.

Layer cake upgrade: Double the recipe and make two cakes to stack with whipped cream and crushed Oreos in between. Looks fancy but is secretly just as easy!

The best part? No matter how you customize it, this cake always disappears fast.

Serving and Storing Your Cookies and Cream Oreo Cake

Here’s the best part – digging in! This cake tastes incredible slightly chilled, so I usually pop it in the fridge for about 30 minutes before serving. The whipped cream firms up just enough to hold its shape when sliced, but still melts dreamily on your tongue.

Leftovers? Ha! Just kidding – though honestly, they’re rare in my house. If you do have some, wrap the cake tightly with plastic wrap or store in an airtight container in the fridge. It’ll keep beautifully for up to 3 days (though the Oreos might get slightly softer – still delicious!).

One word of warning – the whipped cream frosting doesn’t freeze well. Learned that the hard way when I tried freezing slices for later. Stick to refrigeration, and you’ll be golden!

Nutrition Information

Now, I’m no nutritionist, but I know we all like to have a rough idea of what we’re enjoying (especially when that second slice starts calling your name!). Here’s the scoop on this cookies and cream Oreo cake’s nutrition – just remember these are estimates, since actual values change based on your exact ingredients and serving sizes.

• Serving size: 1 slice (about 1/10 of the cake)
• Calories: Around 350
• Total fat: 18g (7g saturated)
• Carbohydrates: 45g
• Sugar: 25g
• Protein: 5g

Don’t stress about the numbers too much – life’s too short! This cake is meant to be a special treat, and honestly, I firmly believe that the happiness it brings counts as its own kind of nourishment. (That’s my story and I’m sticking to it!)

Remember: Nutritional values are estimates and vary based on ingredients used.

Frequently Asked Questions

Over the years, I’ve gotten so many questions about this cookies and cream Oreo cake recipe – and I’ve made all the mistakes so you don’t have to! Here are the answers to the most common questions I hear:

Can I use Oreo pudding mix in the cake batter?
Oh honey, I tried this once when I was out of cocoa powder – big mistake! The pudding mix makes the cake way too sweet and changes the texture completely. Stick with regular cocoa powder for that perfect chocolatey base that lets the Oreo flavor shine through.

How do I prevent a dry cake?
Three words: don’t overbake it! Set that timer and check early – even 2 extra minutes can make a difference. Also, make sure your milk and eggs are truly at room temperature (I leave mine out for a full 30 minutes). Cold ingredients don’t incorporate as well, leading to a drier crumb.

Can I make this cake ahead of time?
Absolutely! I often bake the cake layer a day ahead, let it cool completely, then wrap it tightly in plastic wrap. The whipped cream frosting should be made fresh though – whip it up right before serving for the best texture. The assembled cake holds up great in the fridge for a few hours before serving.

What’s the best way to crush Oreos for the cake?
My foolproof method? Toss whole cookies (filling and all!) into a zip-top bag and go at them with a rolling pin. You want mostly fine crumbs with a few small chunks for texture. Pro tip: don’t use a food processor – it turns them into dust too quickly!

Got more questions? Try this recipe and share your results (and any new questions!) in the comments below – I love hearing about your baking adventures!

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