Oreo Cookies and Cream Cake

This Oreo Cookies and Cream Cake is a dream come true for Oreo lovers! It features soft, moist vanilla cake layers loaded with chunks of crushed Oreos, creamy chocolate fudge frosting, and a decadent Oreo buttercream. To finish it off, a smooth chocolate ganache drip and Oreo crumbles give the cake a beautiful, bakery-worthy appearance. It’s the ultimate dessert for birthdays, celebrations, or just because you want something rich and indulgent.

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Ingredients

For the Cake:

• 2 cups (380g) granulated sugar
• ½ cup (118 ml) vegetable oil
• 3 large eggs, room temperature
• 1 tablespoon (14.8 ml) vanilla extract
• ½ cup (120g) sour cream, room temperature
• 2 ½ cups (350g) all-purpose flour, sifted
• 3 teaspoons (11.2g) baking powder
• 1 teaspoon (5g) salt
• 1 ¼ cups (296 ml) milk (nonfat or any kind), room temperature
• 2 cups crushed Oreos (about 15–18 Oreos)

For the Chocolate Fudge Frosting:

• 4 ounces (113g) melted dark chocolate
• ¾ cup (170g) unsalted butter, softened
• 2 ¼ cups (293g) powdered sugar
• 3 tablespoons (15g) cocoa powder
• 1 tablespoon (15ml) heavy whipping cream
• 1 teaspoon (5ml) vanilla extract

For the Oreo Frosting:

• 1 ½ cups (339g) unsalted butter, softened
• 6 cups (780g) powdered sugar
• 12 Oreos, ground into crumbs
• 1–2 tablespoons (15-30ml) heavy whipping cream (or milk)
• 1 teaspoon (5ml) vanilla extract

For the Chocolate Ganache:

• 2 ounces (56g) dark chocolate
• ¼ cup (59ml) heavy whipping cream
• 2 tablespoons (30ml) light corn syrup
• Pinch of salt

For Garnishing:

• 5 Oreos, ground into crumbs
• 4 Oreos, cut in half

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Instructions

1. Prepare the Cake:

• Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper. You can also use bake-even strips to ensure even baking.
• Mix the wet ingredients: In a large bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well incorporated, making sure to scrape down the sides as needed. Add in the sour cream and mix until the batter is smooth.
• Mix the dry ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually add half of the dry ingredients to the wet mixture, followed by half of the milk. Mix on low speed until just combined. Repeat with the remaining dry ingredients and milk. Be sure not to overmix—just combine everything until smooth.
• Add Oreos: Place your crushed Oreos in a large Ziploc bag and use a rolling pin to break them into smaller pieces. Gently fold the crushed Oreos into the cake batter, ensuring they’re evenly distributed.
• Bake the cake: Divide the batter evenly between the prepared pans (about 1 ¾ cups per pan). Bake at 350°F for 20-25 minutes, rotating the pans halfway through to ensure even baking. Insert a toothpick into the center of the cakes—if it comes out clean, they’re done. Allow the cakes to cool completely before frosting.

2. Make the Chocolate Fudge Frosting:

• Melt the dark chocolate and set it aside to cool slightly. In a separate bowl, beat the unsalted butter until smooth. Add the powdered sugar and cocoa powder, and mix until combined. Add the melted chocolate, heavy whipping cream, vanilla extract, and a pinch of salt. Continue to beat until light and fluffy.

3. Make the Oreo Frosting:

• In a large bowl, beat the butter on medium speed until creamy. Add the powdered sugar, one cup at a time, and mix on low speed until combined. Add in the vanilla extract and heavy whipping cream to reach the desired consistency. Finally, mix in the ground Oreo crumbs.

4. Assemble the Cake:

• Layer the cake: Place the first cake layer on a serving platter. Spread a layer of the chocolate fudge frosting on top. Repeat with the second and third cake layers, adding frosting between each layer.
• Once the cake is stacked, use the Oreo frosting to coat the outside of the cake. Smooth the frosting around the edges with a spatula or cake scraper for a clean finish.

5. Prepare the Chocolate Ganache:

• In a microwave-safe bowl, heat the dark chocolate and heavy cream together in 30-second increments, stirring in between until smooth. Stir in the corn syrup and a pinch of salt. Let the ganache cool slightly until it thickens enough for dripping.
• Add the drip: Using a spoon, carefully drizzle the ganache around the edges of the cake to create a drip effect. Pour the remaining ganache on top and spread it evenly.

6. Garnish and Serve:

• Decorate the top of the cake with the remaining Oreo crumbs and place the halved Oreos along the edges. Refrigerate the cake for 30 minutes to set the ganache before serving.

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Tips for Success:

• Room temperature ingredients: Ensure all your wet ingredients—eggs, sour cream, and milk—are at room temperature for a smoother batter and even baking.
• Don’t overmix: After adding the dry ingredients, mix the batter just until combined. Overmixing can result in a dense cake.
• Use parchment paper: Lining the cake pans with parchment ensures easy release and helps the cakes maintain their shape.
• Chill before slicing: For cleaner slices, refrigerate the cake after decorating to allow the frosting and ganache to set.

This Oreo Cookies and Cream Cake is the perfect mix of soft cake, rich chocolate frosting, and crunchy Oreos—ideal for any celebration!