Do you or someone you know suffer from Oreo addiction? Then this Chocolate Cookies and Cream Cake with Oreo Buttercream recipe is for you!
Now, to be honest, I don’t LOVE Oreo cookies the way most people do. Occasionally, I will get a craving, but honestly I’d rather have a homemade cookie.
But I make an acception with this Chocolate Cookies and Cream Cake with Oreo Buttercream. It is out of this world. Although the frosting is a little on the sweet side it works because of the delicious, deep chocolate flavor of the cake.
My girls LOVE cookies and cream everything! So this is our go-to birthday cake.
And it’s the perfect way to kick off my Birthday Month!
There are a couple of extra steps with this recipe, but it is totally worth the extra effort. Every time I make this cake it is a major success.
I really hope you like it as much as my family an I do.
Chocolate Cookies and Cream Cake with Oreo Buttercream FrostingPrint
Chocolate Cookies and Cream Cake with Oreo Buttercream Frosting
Adapted from Pastry Chef Online’s Turtle S’more Chocolate Cake, this Chocolate Cookies and Cream Cake with Oreo Buttercream Frosting is out of this world. The frosting is a little on the sweet side, but it works perfectly because of the less sweet, deep, chocolate flavor of the cake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 3/4 cup cocoa powder, sifted to remove lumps
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoon fine sea salt
- 1 cup milk
- 2 large eggs
- 1 stick (4 oz) unsalted butter, melted
- 1/4 cup water
- 1 cup sugar
- 1 1/4 cup (10 oz) water
- 2 teaspoons vanilla extract
For the Frosting:
- 2 cups butter softened
- 8 cups powdered sugar
- 2 teaspoons vanilla
- 2 ounces (6 tablespoons) whipping cream
- 12 Oreo cookies, finely crushed
Instructions for the Cake:
- To begin, preheat oven to 350 degrees F, with rack in the middle of the oven, and grease and flour two 9” cake pans (or line the bottoms with parchment paper).
- Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl, then in a separate, smaller bowl, whisk together the milk, eggs, and melted butter, set these aside (be sure to temper** the eggs with the melted butter so you don’t end up with scrambled eggs).
- Make the caramelized sugar water*. In a 3-4 quart saucepan (with a lid) stir together 1 cup sugar and 1/4 cup water, bring to a boil, cover and boil 2 minutes.
- Remove the lid and cook the sugar until it is a dark caramel color, immediately remove from the heat and pour in 1 1/4 cups of water (keep your hands back as it will bubble up). Whisk until all bits of caramel have dissolved, then stir in the vanilla extract. Set aside briefly.
- Whisk the wet ingredients into the dry and mix at medium speed until smooth, then carefully stir in the hot caramel water and mix at medium-low speed until incorporated. The batter will be thinner than a normal cake batter.
- Fill cake pans with equal amounts of batter (I used a kitchen scale), and bake until the tops spring back when touched and a cake tester comes out clean, about 25-35 minutes depending on your oven.
- Remove to cool on baking racks for 15 minutes. Then put in the fridge to chill.
Instructions for the Frosting:
- Cut the butter into tablespoon-sized pieces. Using the paddle attachment on your mixer, whip the butter at medium-high speed for 3-4 minutes, scraping the bowl every minute or so.
- Slowly add the powdered sugar 1 cup at a time, alternating with about a tablespoon of heavy whipping cream, mix on low speed until all the sugar is incorporated. Then increase the speed to high and beat for 45 seconds.
- Crush the Oreos+. Add to the frosting along with the vanilla extract. Mix on low until the crumbs are blended evenly.
Assemble the cake:
- Add a small amount of frosting on the cake plate or platter to keep the cake in place.
- Place one layer (if you want to be fancy you can divide each layer into two, but increase the frosting by 50%) and add frosting to the top, spread with an offset icing spatula and allow extra frosting to drip down the sides.
- Place second layer on top and add generous amounts of frosting to the top. Spread evenly around top and sides.
- Place some whole Oreos on top for decoration, if desired.
*See photos below recipe for instructions to make the caramelized sugar water.
**Add a very small amount of the hot butter into the eggs while constantly whisking the eggs. Continue to slowly add the butter while whisking the eggs and after a few moments you can safely add the remaining hot liquid.
Adding the hot liquid slowly will gradually bring up the temperature of the eggs without scrambling them.
+If you plan to pipe the frosting, pulse Oreos in a food processor until they are very-finely chopped, otherwise place in a plastic bag and use a rolling pin to crush.
- Serving Size: 1/12
- Calories: 962kcal
- Sugar: 119g
- Sodium: 530mg
- Fat: 45g
- Saturated Fat: 27g
- Carbohydrates: 142g
- Fiber: 3g
- Protein: 5.8g
- Cholesterol: 138mg
Keywords: Oreo cookie cake, cookies and cream cake, Oreo frosting, chocolate cookies and cream cake
How to make the caramelized sugar water