Introduction
Oreo Cookies & Cream Cake is a dream come true for any Oreo lover. This decadent dessert combines the rich, chocolatey flavor of Oreo cookies with smooth, creamy layers, creating a show-stopping cake that’s perfect for birthdays, holidays, or any special occasion. Whether you’re a baking novice or a seasoned pro, this cake is sure to impress with its bold taste and stunning presentation.
The History
The Oreo cookie was first introduced by Nabisco in 1912, and since then, it has become one of the most beloved snacks in the world. Over the years, bakers and dessert enthusiasts have found countless ways to incorporate Oreos into their creations. The Cookies & Cream flavor trend began in the 1980s with ice cream, and it quickly expanded into cakes, cupcakes, and other desserts. Today, Oreo Cookies & Cream Cake is a modern classic, loved for its perfect balance of crunchy and creamy textures.
Ingredients Breakdown
This cake features a few key components:
- Chocolate Cake Layers: Rich, moist, and full of chocolate flavor, these form the base of the cake.
- Cookies & Cream Frosting: A creamy frosting made with crushed Oreos and buttercream for a smooth, indulgent texture.
- Oreo Crumble: Crushed Oreo cookies mixed with melted butter and baked to create a crunchy layer between the cake layers.
- Oreo Garnish: Whole Oreo cookies and crushed Oreo bits for decorating the top and sides of the cake.
Step-by-Step Recipe
- Preheat the oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and flouring them or lining with parchment paper circles.
- Mix the dry ingredients for the cake: flour, cocoa powder, baking soda, and salt in a large bowl.
- Add wet ingredients: In another bowl, combine buttermilk, oil, eggs, and vanilla extract. Stir into the dry ingredients until just combined.
- Whip the sugar and butter: In a stand mixer, beat granulated sugar and vegetable oil until light and fluffy. Add the dry and wet mixtures alternately with coffee, starting and ending with the dry ingredients.
- Pour the batter evenly into the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Make the Oreo crumble: Pulse 10–12 Oreo cookies (without the filling) in a food processor until finely crushed. Mix with melted butter and spread on a baking sheet. Bake at 300°F (150°C) for 10–12 minutes, stirring occasionally, until golden and crisp. Let cool.
- Prepare the frosting: Beat softened butter until creamy. Add powdered sugar, heavy cream, and vanilla extract. Mix until light and fluffy. Fold in crushed Oreo cookies.
- Assemble the cake: Place one cake layer on a cake board or plate. Spread a layer of frosting, then sprinkle Oreo crumble over the top. Repeat with remaining layers.
- Frost the outside of the cake: Use an offset spatula to apply a crumb coat, then chill for 20–30 minutes. Apply a final layer of frosting and smooth the top and sides.
- Garnish: Decorate the top with whole Oreo cookies and crushed Oreos around the sides for a beautiful finish.
Tips
- Use room temperature ingredients for a smoother frosting and cake batter.
- To make the cake even more moist, brush each layer with a simple syrup made from equal parts sugar and water.
- If you don’t have buttermilk, you can make a substitute by mixing 1 cup milk with 1 tablespoon lemon juice or white vinegar and letting it sit for 5 minutes.
- For a sturdier cake, chill the layers for 30 minutes before assembling.
- Use a turntable and bench scraper for a professional-looking finish when frosting the cake.
Variations and Customizations
- Gluten-Free Option: Use gluten-free flour and gluten-free Oreo cookies.
- Vegan Option: Substitute the eggs with flax eggs, use vegan butter, and plant-based milk.
- Mini Cakes: Make cupcakes or mini cakes using the same ingredients for easy serving.
- Layer Variations: Add a layer of Oreo cheesecake mousse or a thick Oreo ganache between layers for extra indulgence.
- Flavor Twist: Add a splash of mint extract to the frosting for a mint Oreo version.
Health Considerations and Nutritional Value
This cake is undeniably rich and indulgent. Each slice contains a significant amount of sugar and saturated fat due to the butter, cream, and Oreos. However, you can make healthier swaps:
- Use whole wheat flour or almond flour for the cake layers.
- Replace some of the butter with unsweetened applesauce or mashed banana.
- Opt for reduced-sugar powdered sugar and low-fat cream cheese in the frosting.
- Use dark chocolate Oreos or homemade Oreo-style cookies with less sugar.
As with any dessert, moderation is key. Enjoy a slice as a treat rather than a daily indulgence.
Ingredients
For the Chocolate Cake:
- 1 and 3/4 cups (220g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 and 1/2 cups (300g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) hot coffee
For the Cookies & Cream Frosting:
- 1 cup (230g) unsalted butter, softened
- 4 cups (500g) powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- 1 cup (100g) crushed Oreo cookies (without filling)
For the Oreo Crumble:
- 10–12 Oreo cookies (without filling), crushed
- 3 tablespoons unsalted butter, melted
For Garnishing:
- Whole Oreo cookies
- Crushed Oreo cookies
Directions
- Preheat oven to 350°F (175°C). Prepare 3 (8-inch) round cake pans by greasing and flouring or lining with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, combine buttermilk, oil, eggs, and vanilla extract.
- In a stand mixer, beat sugar and oil until fluffy. Add egg mixture and mix until combined.
- Add dry ingredients and coffee alternately to the wet ingredients, mixing until just combined.
- Distribute batter evenly into the pans. Bake for 25–30 minutes until a toothpick comes out clean.
- Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For the Oreo crumble, crush cookies (without filling), mix with melted butter, and spread on a baking sheet. Bake at 300°F