Name: Cookies and Cream Oreo Cake
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 box chocolate cake mix (or homemade chocolate cake batter); 3 large eggs; 1/2 cup oil; 1 cup water or milk; 20 Oreo cookies, crushed (plus extra whole or halved Oreos for decoration); 1 cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract; 3–4 tablespoons heavy cream; 4 oz cream cheese (optional, for tangy frosting); 1 cup heavy cream (for ganache); 8 oz semi-sweet chocolate or chocolate chips

This Cookies and Cream Oreo Cake is the ultimate dessert for anyone who loves the rich flavor of chocolate and the creamy crunch of Oreo cookies. With moist chocolate cake layers, a fluffy Oreo-speckled frosting, and a smooth ganache topping, this cake is a showstopper for birthdays, celebrations, or just when I’m craving something truly indulgent.

Cookies and Cream Oreo Cake

Why You’ll Love This Recipe

I love how this cake delivers layers of texture and flavor—from the soft, moist cake to the crushed cookies in the frosting. It’s visually impressive but surprisingly easy to make, especially when I use a few shortcuts like boxed cake mix or pre-crushed cookies. Whether I’m serving it at a party or saving a slice for myself, this cake never fails to impress. And let’s be honest: Oreos make everything better.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate cake mix (or homemade chocolate cake batter)
Eggs
Oil
Water or milk
Oreo cookies (crushed and whole for decorating)
Unsalted butter (softened)
Powdered sugar
Vanilla extract
Heavy cream
Cream cheese (optional for extra tang in the frosting)
Semi-sweet chocolate or chocolate chips (for ganache)

Directions

I start by baking two or three 8-inch chocolate cake layers according to the package directions or my favorite homemade recipe. After baking, I let them cool completely.
For the frosting, I beat softened butter (and cream cheese, if using) until creamy, then add powdered sugar, vanilla extract, and a splash of cream. I fold in crushed Oreos at the end to keep the texture nice and fluffy.
Once the cakes are cool, I spread a thick layer of cookies and cream frosting between each layer, then frost the outside of the cake. I smooth the sides while leaving the top a bit textured for a rustic look.
For the ganache, I heat cream and pour it over the chocolate chips, stirring until smooth. I let it cool slightly, then pour it over the top of the cake, letting it drip down the sides.
I finish with whole Oreos or halved cookies on top for decoration, then chill the cake for at least 30 minutes before slicing.

Servings and timing

This cake serves 12 to 14 people, depending on slice size. It takes about 25 minutes to prepare, 30 minutes to bake, and around 30 minutes to decorate and chill. From start to finish, I usually have this cake ready in under 1.5 hours.

Variations

I’ve made a vanilla version by using white cake and golden Oreos—it’s just as delicious.
If I want extra Oreo flavor, I add crushed cookies to the cake batter before baking.
For a richer taste, I mix in a bit of espresso powder to the chocolate cake batter.
A no-ganache version works well too—I just add extra frosting on top and swirl it decoratively.
For cupcakes, I use the same batter and frosting combo, topping each with a mini Oreo.

Storage/Reheating

I keep this cake in the fridge, covered, for up to 4 days. The frosting holds up well and the Oreos stay slightly crunchy. For the best texture, I let the cake sit at room temperature for about 15 minutes before serving. I don’t reheat it—this cake is meant to be served chilled or at room temp.

FAQs

Can I use store-bought frosting?

I can, but I prefer homemade frosting because it’s creamier and holds crushed Oreos better without getting runny.

How do I keep the Oreos from getting soggy in the frosting?

I fold them in gently right before frosting the cake and avoid overmixing. I also wait to decorate the top until just before serving.

Can I freeze this cake?

Yes. I freeze the layers separately before assembling, or freeze the whole frosted cake tightly wrapped for up to 1 month. I thaw it in the fridge overnight.

Do I have to use ganache?

No. The ganache adds a rich chocolate finish, but I’ve skipped it before and just used extra frosting with great results.

Can I make this cake gluten-free?

Absolutely. I use a gluten-free chocolate cake mix and gluten-free sandwich cookies. The rest of the ingredients are naturally gluten-free.

Conclusion

This Cookies and Cream Oreo Cake is my go-to for any celebration—or just when I want to treat myself to something decadent. With its rich chocolate layers, creamy Oreo frosting, and elegant ganache topping, it looks as amazing as it tastes. Whether I’m making it from scratch or taking a few shortcuts, this cake is always a hit.