Description
A rich and indulgent cookies and cream cake layered with crushed Oreo cookies, moist chocolate sponge, and creamy frosting—perfect for Oreo lovers.
Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 12 Oreo cookies, crushed
- 1 and 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 8 oz cream cheese, softened
- 12 more Oreo cookies, chopped (for filling and topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined. Stir in the boiling water (batter will be thin).
- Divide the batter between the pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- In a mixing bowl, beat heavy whipping cream with powdered sugar until stiff peaks form. Set aside.
- In another bowl, beat cream cheese until smooth, then fold in whipped cream and crushed Oreos to make the frosting.
- Spread a layer of frosting between the cooled cakes, then frost the top and sides. Decorate with chopped Oreo cookies.
- Chill the cake for at least 1 hour before serving for best texture.
Notes
- Use double-stuffed Oreos for a creamier taste.
- Cake layers can be baked a day ahead and kept wrapped in the fridge.
- For extra indulgence, drizzle melted chocolate over the top.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
Keywords: Oreo cake, cookies and cream cake, chocolate Oreo dessert, birthday cake, layered Oreo cake