Oreo cookies and cream cake

Oreo Cookies and Cream Cake

(nut free, vegetarian)

This Oreo cookies and cream cake is an Oreo-lovers dream. It’s a super moist and fudgy chocolate cake (using one of my favourite cake recipes from dashofsanity.com) smothered in Oreo cookie cream cheese icing and topped with more Oreos. Pairs really well with vanilla ice cream (and to coffee or tea)!

Oreo cookies and cream cake
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Oreo cookies and cream cake

Oreo Cookies and Cream Cake

  • Author: Megan Lange
  • Prep Time: 30 mins
  • Cook Time: 30-35 mins
  • Total Time: 60-65 mins
  • Yield: 1 cake 1x
  • Category: Cake
  • Method: Bake
  • Diet: Vegetarian


A moist and fudge chocolate cake and Oreo cookie cream cheese icing (topped with more Oreos for good measure!).



For the chocolate cake (recipe from dashofsanity.com):

  • 2 cups all-purpose flour
  • 2 cups white granulated sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Oreo cookie cream cheese icing:

  • 8 oz (250 g) full fat cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 tsp vanilla extract
  • 3 to 3 1/2 cups powdered sugar, sifted
  • 8 Oreo cookies

For decoration (optional):

  • ~6 Oreo cookies, halved
  • ~6 Oreo cookies, roughly chopped


Make the chocolate cake (recipe from dashofsanity.com):

  1. Preheat oven to 350F. Grease two 9-inch round cake pans (you can also lightly dust the greased pans with cocoa powder or line with parchment if you’d like).
  2. In a large electric mixergently stir the flour, sugar, cocoa, baking powder, baking soda, and salt until combined.
  3. Add in the milk, vegetable oil, eggs, and vanilla and mix on medium speed until well combined. Reduce speed to low and add in boiling water, a little bit at a time. Once the water is all mixed in, beat on high speed for about 1 minute.
  4. Pour the cake batter into the prepared cake pans, dividing the amount equally.
  5. Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the centre comes out clean.
  6. Remove from the oven and let cool for about 10 minutes. Remove from the pan by inverting onto a cooling rack and cool completely (around 1 hour).

Make the Oreo cookie cream cheese icing:

  1. In a large electric mixer, beat together the softened cream cheese, softened butter, and vanilla on medium speed until fluffy.
  2. Reduce speed and slowly mix in powdered sugar, then beat on medium speed until light and creamy, adding more powdered sugar if necessary until stiff yet spreadable consistency.
  3. In a food processor or blender, pulse the Oreo cookies until they reach a cookie-crumb consistency. If you don’t have one, just chop/crush the cookies into a cookie-crumb consistency. Add the cookie crumbs to the icing and mix until well incorporated.

Assemble the cake:

  1. Add a few scoops of icing on the top of one of the cooled cakes and use an angled spatula to spread it onto a ~1/4 inch (1/2 cm) thick layer (or however thick you’d like the filling to be).
  2. Place the other cake on top. Add and spread the rest of the icing on the top and sides of the cake.
  3. Decorate cake (optional): Cut the ~6 Oreo cookies into halves using a sharp knife. Place the cookie halves around the top edge of the cake in a clock-like pattern (or however you’d like to decorate!). Roughly chop the other ~6 Oreo cookies and placearound the base of the cake.


Store cake in an airtight container in the fridge for up to 5-7 days.

Chocolate cake recipe is from dashofsanity.com

Keywords: Oreo cookies and cream cake, cookies and cream cake