Cookies And Cream Cake
An easy and moist chocolate Cookies And Cream Cake that is easy to make? Yes! This cake is packed full of Oreos in the chocolate sponge, in the frosting and is even topped with it. Drizzled with my one-bowl chocolate sauce recipe, it’s perfect for the cookie and cream lover in your life!


My absolute fave thing about this Cookies And Cream Cake!
This cookies and cream cake is modelled off my Double Stack Cookies And Cream Oreo Cake which is humongous! I wanted to make a much smaller version of it. And you know what? It’s just as delicious! The inside is made of chocolate cake instead of vanilla. I wanted to simplify the overall method and way it’s make so it’s more approachable and made for everyone! And can I just add, this is a great birthday cake.
What does my Cookies And Cream Cake taste like?
This cake is made of a gorgeous chocolate cake with chopped Oreos. And it’s so moist. It’s mad of my silky smooth cookies and cream buttercream. I mean, the amount of cookies and cream in this is second to none. It’s in the cake, frosting and on top. Oh! And it’s sprinkled in the middle of the cake as it’s being frosted.
Here are the ingredients to make this Cookies And Cream Cake
All-purpose flour – also known as plain flour.
Cocoa powder – I used unsweetened cocoa powder.
Baking powder – this will help your cake rise.
Salt – I used fine salt.
Bicarb soda – Bicarb soda will help your cake rise and is activated when it comes in contact with something acidic. In this case, the cocoa powder.
Butter – I used softened unsalted butter.
Caster sugar – also known as superfine sugar.
Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
Eggs – I used large eggs.
Milk – You’ll use this for the cke batter. Make sure it’s room temperature. Ut you’ll also use some milk for the frosting. Make sure this is hot. I heated my milk up in the microwave for 20 seconds. Adding hot milk into the frosting will melt some of it and as that melted frosting mixes into the rest of the frosting it helps makes it smooth and glossy. I would not recommend this technique during warm weather. The frosting will already be susceptible to melting easily.
Oreos – You don’t have to use Oreos in this recipe. Any sandwich cookie will work. And leave the cream in! No need to scoop it out.
Chocolate sauce – this recipe is an easy and yummy one-bowl recipe! Grab the recipe here!
Powdered sugar – also known as icing sugar.
Let’s go through each step to making this Cookies And Cream Cake!
Chocolate Cake
- Preheat your oven to 180C / 355F. Spray two 8-inch cake tins with oil spray and line the bottom with baking paper. Set aside. Add the all-purpose flour, cocoa powder, baking powder, salt and bicarb soda to a large mixing bowl. Use a whisk to combine. Set aside.
- To a separate large bowl, add the butter, sugar and vanilla extract. Use an electric hand mixer to beat on high speed until pale, about 3 minutes.
- Stop the mixer, scrape down the bowl and turn back on high speed. Add the eggs one at a time while the mixer is on.
- Stop the mixer, scrape down the bowl and add half the dry ingredients and half the milk. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and add the remaining dry ingredients and milk. Mix until batter is uniform.
- Add 1 cup of chopped Oreos and fold through using a spatula.
- Split the mixture between the cake tins and bake for 40 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow to cool completely.
- Once baked and cooled, use a serrated knife to carefully trim the tops off while still in the cake tin.
Frosting
- Add the butter and vanilla extract into a large mixing bowl and beat on high speed until pale and creamy, about 5 minutes.
- Stop the mixer and run the powdered sugar through a sieve. Mix on low speed until no dry ingredients are showing, then pump up to high speed and beat for 5 minutes.
- Add the hot milk (see notes) and beat for an extra 60 seconds.
- Add the crushed Oreos and fold through until well combined.
Assembly
- Add the frosting to a piping bag and pipe a little on your serving plate. Use a spoon or offset spatula to spread around.
- Add the first layer of cake.
- Pipe a ring of frosting around the top. Fill in with more frosting and spread around evenly.
- Sprinkle with 1/2 cup of chopped Oreos.
- Then add the next layer of cake and cover in frosting.
- Use the video as a guide to smoothen the frosting as neatly as you can.
- Add chopped Oreos around the bottom.
- Drizzle chocolate sauce around the top.
- Fit the end of a piping bag with an open star tip and pipe swirls around the cake.
- Finish with a wedge of chopped Oreos.
My Top Tips!
- Storage – This cake can be stored in an airtight container for up to three days.
- Cookies – You don’t have to use Oreos in this recipe. Any sandwich cookie will work. And leave the cream in! No need to scoop it out.
- Hot milk – I heated my milk up in the microwave for 20 seconds. Adding hot milk into the frosting will melt some of it and as that melted frosting mixes into the rest of the frosting it helps makes it smooth and glossy. I would not recommend this technique during warm weather. The frosting will already be susceptible to melting easily.
Loved this cookies and cream cake? You’ll love these cookies and cream recipes!
- Double Stack Cookies And Cream Oreo Cake
- Gingerbread Cookies And Cream Cupcakes
- Gingerbread Cookies And Cream Cupcakes
- Cookies And Cream Cupcakes
A Quick Baking Guide
If you’re new to baking or just want to brush up on the basics, these guides are a great place to start!
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Soft Cookies And Cream Layer Cake
Serves 10
Ingredients
Chocolate Cake
- 645 g all-purpose flour, plain flour
- 50 g cocoa powder, sifted
- 4 1/2 tsp baking powder
- 3/4 tsp fine salt
- 1 tsp bicarb soda
- 190 g unsalted butter, softened
- 400 g caster sugar
- 20 g vanilla extract
- 3 large eggs, room temperature (55g each)
- 560 ml whole-fat milk, room temperature
- 300 g Oreo cookies, chopped (see notes)
- 1/4 batch chocolate sauce, see notes
Frosting
- 500 g unsalted butter, softened (see notes)
- 1 tsp salt
- 1-2 tsp vanilla extract
- 20 g heavy cream, cold (see notes)
- 400 g powdered sugar
- 150 g Oreos, crushed
Learn How To Make it! [VIDEO]
Instructions
Chocolate Cake
- Preparing your oven – Preheat your oven to 170C / 340F (fan off), 150C / 300F (fan on). Or an even rise, bake with no fan. Position your rack in the middle of the oven. Make sure your oven is fully preheated before making the batter. Mine takes about 20–25 minutes, so I turn it on before I start baking powder
- Preparing your cake tins – Spray the bottom (not sides) of two 20cm / 8-inch cake tins with oil spray and line the bottom with baking paper. I prefer just rubbing cold butter on the cake tins for better flavor.
- Mix dry ingredients – Add the all-purpose flour, cocoa powder, baking powder, salt and bicarb soda to a large mixing bowl. Use a whisk to combine. Set aside.
- Cream sugar and butter – To a separate large bowl, add the butter, sugar and vanilla extract. Use an electric hand mixer to beat on high speed until pale, about 3 minutes. Stop the mixer, scrape down the bowl and turn back on high speed. Add the eggs one at a time while the mixer is on.
- Finish batter – Stop the mixer, scrape down the bowl and add half the dry ingredients and half the milk. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and add the remaining dry ingredients and milk. Mix until batter is uniform.
- Add Oreos – Add 1/2 of chopped Oreos and fold through using a spatula. You’ll use the rest for decorating the cake.
- Bake– Split the mixture between the cake tins and bake for 405 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow to cool completely.
- To trim your cakes – Once baked and cooled, use a serrated knife to carefully trim the tops off while still in the cake tin.
Cookies And Cream Buttercream Frosting
- Cream butter – Add your softened butter, salt and vanilla extract to a large bowl. If using a stand mixer fit it with the paddle attachment. Beat on medium high speed for 5 minutes until pale and fluffy. You will want to scrape down the bowl halfway through with a spatula to ensure everything beats together evenly!
- Add sugar – Scrape the bowl down using a spatula and add all of the sifted powdered sugar. Begin beating on low speed at first. When no dry ingredients are showing, turn the speed up to medium high speed again and beat for 5 minutes.
- Add cream – finish by adding the heavy cream to smoothen out your frosting. Beat in on medium high speed for 2 minutes.
- Add cookies – Add the crushed Oreos and fold through. Don’t overmix as it can cause your frosting to go grey.
- To layer the cake – Peel the baking paper off each cake layer before assembling. Spread a small dab of frosting on your serving plate or cake board, then place the first cake layer on top. Evenly spread 1/3 of the frosting over it, using a cake turntable and offset spatula if you have them to make this an easier process. Sprinkle with 1/2 cup of chopped Oreos then add the next layer of cake and cover in frosting.
- To crumb coat the cake – A crumb coat is a thin layer of frosting that seals in loose crumbs for a smoother final layer. Spread a light coat of frosting over the top and sides of the cake, using an offset spatula and a cake turntable for an even finish.
- Final frosting layer – Spread the remaining frosting over the top and sides of the cake. Use an offset spatula or bench scraper to smoothen out the top and sides of the cake.
- To finish decorating – Add chopped Oreos around the bottom, drizzle chocolate sauce around the top. Fit the end of a piping bag with an open star tip and pipe swirls around the cake. Finish with a wedge of chopped Oreos.
4 comments
Awesome recipe Nick, I love it and I will do the small version (6inch), to test before going to 9inch.
I don’t like to add sugar in my recipes (dite). I like to use eritritol or somethin alike.
Could I use it for this recipe or it has to be regular sugar? and another question regarding sugar: can I use a food processor to make the eritritol (or sugar) smoother and transform it into caster sugar?
Thanks so much in advance.
Hi there! Hmm, unfortunately I haven’t tried it with those. So I wouldnt be able to say it would work. N x
Hello Nick
In the recipe, it says 40 minutes at 180 degrees, but in the video, it’s 45 minutes at 150 degrees. Which one is correct?
Hi Somaya, good catch! The correct baking time is 45 minutes at 150°C. I’ve updated the recipe to reflect that. Thanks for pointing it out. N x