Description
This indulgent Cookies and Cream Cake layers moist chocolate cake with a creamy Oreo frosting for a dessert that’s as stunning as it is delicious.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot water
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/3 cup heavy cream
- 1 tsp vanilla extract
- 12 crushed Oreo cookies
For Garnish:
- Extra Oreo cookies, whole or crushed
Instructions
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla. Mix until smooth.
- Stir in hot water until the batter is thin. Pour into prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Make the Frosting:
- In a large bowl, beat butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla, beating until fluffy.
- Fold in crushed Oreo cookies.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread frosting evenly on top.
- Add the second layer and frost the top and sides of the cake.
- Decorate with whole or crushed Oreo cookies.
- Chill and Serve:
- Chill for 30 minutes before slicing to ensure clean cuts.
Notes
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Variations: Use golden Oreos for a fun twist or add a drizzle of chocolate ganache for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 450
- Fat: 20g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 5g