Life can be a wild ride, filled with busy schedules and all-too-frequent moments of chaos. If you’re looking for a delightful way to slice through that chaos and reward yourself (and those you love) with something truly scrumptious, look no further. This Cookies and Cream Oreo Cake is the perfect solution. Whether you’re trying to impress your friends at a gathering or simply indulge your sweet tooth after a long day, this cake is here to save the day with layers of creamy goodness and crunchy Oreo delight.
Why You’ll Love This Cookies and Cream Oreo Cake
Let’s face it: cake is love in edible form, and nothing delivers happiness like a rich, indulgent treat adorned with everyone’s favorite cookie, Oreos! This cake is great for birthdays, celebrations, or those “I just need a slice of cake” moments (because honestly, who hasn’t been there?). Plus, it’s surprisingly simple to make! Who doesn’t adore a quick, crowd-pleasing dessert?
So, grab your apron (or just a fork, if you’re me), and let’s dive into the ingredients and steps.
Ingredients
Here’s what you’ll need to create this delightfully decadent masterpiece:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Cookies and Cream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 10 crushed Oreos for topping (because we need more Oreos, right?)
Steps to Cake Heaven
- Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Go ahead and grease and flour your cake pans—trust me, a non-stick experience is key!
- Mix It Up: In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until everything is well blended.
- Egg-citing Additions: Add in the eggs, milk, vegetable oil, and vanilla extract. Mix on medium speed for about 2 minutes.
- The Hot Stuff: Stir in the boiling water carefully. The batter will be thinner than a standard cake batter, but that’s exactly what we want for a moist cake!
- Bake Away: Pour the batter evenly into your prepared pans. Pop them in the oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool It Down: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto wire racks to cool completely. This is the part where you can sneak an Oreos or two if you’re feeling a little rebellious.
- Frosting Time: In another bowl, beat the softened butter until creamy. Gradually add the powdered sugar, followed by heavy cream and vanilla extract. Blend until fluffy!
- Layer and Frost: Once your cakes are cool, spread a layer of frosting between them, then frost the top and sides of the cake. Crumble those 10 extra Oreos on top for that finishing touch.
Cooking Tips
- If your frosting is too thick, add a splash more heavy cream to reach your desired consistency.
- Want to make it extra chocolatey? Swap half the granulated sugar out for chocolate pudding mix!
- Don’t fret if your cakes aren’t perfectly level—this is a homemade treat, not a bakery product. Dust it with extra Oreo crumbs and call it rustic!
A Little Personal Note
This Cookies and Cream Oreo Cake became a staple for my sister Patricia and me every time we caught up over coffee. One slice would inevitably turn into two, then three—we just couldn’t resist! It’s been a showstopper at family gatherings and a go-to for our girls’ night in.
FAQs
Can I make this with gluten-free flour?
Absolutely! Just swap out all-purpose flour for a gluten-free blend, and you’re set for a gluten-free indulgence.
How can I store leftovers?
If you have any leftovers (how dare you!), store them in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week.
Can I freeze the cake?
Yes, you can freeze both the un-frosted and frosted cake! Just wrap it well in plastic wrap and store it in the freezer for up to 3 months.
So there you have it, a delightful Cookies and Cream Oreo Cake ready to make any day feel special! Life is too short to skip dessert, and this beauty brings both joy and that heavenly flavor. I can’t wait for you to experience the smiles this cake will bring. Now, turn on that oven and let’s make some memories, one slice at a time!
For more delicious treats, check out my
Easter Dirt Cake Casserole
or
Oreo Pancake Stack with White Chocolate
that’s perfect for cookie lovers—and who isn’t, right?
Print
Decadent Cookies and Cream Oreo Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful and indulgent Cookies and Cream Oreo Cake, perfect for celebrations or a sweet treat after a busy day.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 10 crushed Oreos for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour your cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
- Add eggs, milk, vegetable oil, and vanilla extract. Mix on medium speed for about 2 minutes.
- Carefully stir in boiling water until combined.
- Pour batter evenly into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Remove cakes from the oven and let cool in pans for 10 minutes, then turn onto wire racks to cool completely.
- For the frosting, beat softened butter until creamy. Gradually add powdered sugar, followed by heavy cream and vanilla extract. Blend until fluffy.
- Once cakes are cool, spread frosting between layers and frost the top and sides. Crumble Oreos on top for garnish.
Notes
If frosting is too thick, add a splash more heavy cream. Use gluten-free flour for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg