Description

A soft and rich Cookies and Cream Cake speckled with Oreo chunks and topped with fluffy buttercream. Inspired by childhood memories and easy enough for any home baker, this cake is perfect for birthdays, gatherings, or just because.

Ingredients

Scale

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup sugar
2 large eggs
1 cup buttermilk
1 tsp vanilla extract
1 cup crushed Oreos (cream filling included)
1 cup unsalted butter, softened (for buttercream)
3 cups powdered sugar
3 tbsp heavy cream
1 tsp vanilla extract
1 cup finely crushed Oreos

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Instructions

Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper.
Whisk together flour, baking powder, baking soda, and salt in a bowl.
In a separate bowl, beat softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition.
Stir in vanilla, then alternate adding dry ingredients and buttermilk, mixing until smooth.
Gently fold in crushed Oreos.
Divide batter evenly into pans. Bake for 25–30 minutes or until a toothpick inserted comes out clean.
Cool cakes completely on racks before frosting.
For the buttercream, beat butter until smooth. Gradually add powdered sugar, then mix in cream and vanilla. Fold in finely crushed Oreos.
Frost cooled cake layers with buttercream, stacking and smoothing as desired. Decorate with extra Oreos if desired.

Notes

Use room-temperature ingredients for smooth mixing. Leave some Oreo chunks for texture. Don’t overmix the batter once flour is added. Chill the frosting briefly if too soft. Level cakes for even layers and apply frosting with an offset spatula for best results.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 36g
Sodium: 200mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg